Day Two of the paleo challenge done! The amount I’m stressed about what I’m going to eat is like night and day between 2012 and 2013. Last year, freaking out. This year, business as usual. It’s pretty nice to wake up on Day 1 and have paleo leftovers sitting in the fridge waiting for you.
SCF athletes who are new to the challenge this year, hang in there! Carb flu is coming your way in another few days, and you’re likely going to feel like crap for a short while your body is angry at you for giving up peanut butter, oatmeal, cream in your coffee and chocolate bars. Trust me, it goes away.
Shamelessly patting myself on the back for a PR on DT today! Previous time: 14:06, today’s time: 10:40. Holler.
Some foods ought not to be judged by their appearance. I can’t tell you how many people (mainly guys) are afraid to even try guacamole because it’s green glop. But it’s HEAVENLY green glop! Your loss. This recipe isn’t the most photogenic, but it’s a good side dish to fill some space on your plate along with whatever paleo fare you’re into that day.
Lucky for you this one is really… REALLY simple to make. Especially if you have a food processor. I love my food processor. So much so I think it may deserve a name. Any suggestions? I digress. Recipe courtesy of Primal Palate.
- 1 clove Garlic, minced
- 1 Tbsp Coconut Oil, Organic
- 1/2 head Cauliflower
- 1/2 cup Yellow Onion, chopped
- 1 tsp Salt and Pepper
- Rinse cauliflower under cool water and pat dry.
- Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
- Add in the cauliflower rice and continue to sauté for 4–5 minutes.
- Season with salt and pepper, and serve.