Cauliflower Mushroom Rice (Grain Free, AIP, Low-Carb)

Cauliflower Mushroom Rice (Grain Free, AIP, Low-Carb)

Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!

Mushrooms don’t just add awesome flavour to this dish, but they’re also a great food to boost immune function.

According to a 2005 report published in the journal Evidence-Based Complementary and Alternative Medicine, mushrooms contain “compounds and complex substances with antimicrobial, antiviral, antitumor, antiallergic, immunomodulating, anti-inflammatory, antiatherogenic, hypoglycemic and hepatoprotective activities.”

To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.

Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.

What you need for this recipe

  • Frozen riced cauliflower
  • Sliced mushrooms
  • Onion
  • Parsley
  • Organic chicken stock
  • Avocado oil

 

Cauliflower Mushroom Rice

Cauliflower Mushroom Rice goes great with …

Mushroom “Rice”

Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!
Prep Time: 5 mins
Cook Time: 15 mins
Course: Side Dish
Cuisine: AIP, Keto, Low-Carb, Paleo
Servings: 2

Ingredients
 

  • 1 12 oz bag frozen riced cauliflower, I get mine from Costco
  • 1 pack sliced mushrooms
  • 1 small yellow onion, finely sliced
  • 2 tbsp fresh parsley, finely chopped
  • 1 and 1/4 cup organic chicken stock
  • 2 tbsp avocado oil
  • Sea salt & black pepper , to taste

Instructions
 

  • Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
  • Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
  • Add frozen riced cauliflower and combine until slightly heated. Season with salt.
  • Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
  • Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.

Cauliflower Mushroom Rice

Tiger Nut Energy Bites (Nut Free, AIP, Plant-Based)

Tiger Nut Energy Bites (Nut Free, AIP, Plant-Based)

DID YOU KNOW? Tiger nuts are not actually nuts, but rather tubers, like sweet potato, though much smaller in size. They get their name from the stripes on the tubers’ exterior.

These marble-sized tubers are chewy and taste like a cross between an almond and pecan with a hint of honey–making them a great nut replacement.

They are naturally gluten, grain and dairy free, so they’re perfect for those following a plant-based or paleo diet.

Tigernuts can be consumed in a number of ways. You can eat them raw, roasted, soaked or boiled. You can also find tiger nuts in a variety of forms; tiger nut flour, tiger nut oil, tiger nut butter and tiger nut milk!

Lately, I’ve been experimenting with different tiger nut recipes. Not only do I get more variety in my diet with these small tubers, but they are packed with antioxidants, resistant starch fiber & vitamin E.

So, if you’re curious about tiger nuts or maybe you’re looking for nut free paleo recipes, I recommend trying some of my tiger nut creations below …

Tiger Nut Energy Bites (Nut Free, AIP, Plant-Based)

Tiger Nut Energy Bites

INGREDIENTS:
1 cup tiger nuts
1 cup pitted dates
1/4 cup cacao or cocoa powder
1/8 tsp sea salt

INSTRUCTIONS:
1. Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.

2. Using a food processor, process drained tiger nuts until they break down a bit. Then add pitted dates, cacao/cocoa powder & sea salt. Continue to process until a consistent mixture forms.

3. Roll the mixture into small balls. Place in airtight container and store in the fridge.

Tiger Nut Energy Bites (Nut Free, AIP, Plant-Based)

Halibut with Fresh Mango & Avocado Salsa (Paleo, Low-Carb, High-Fiber)

Halibut with Fresh Mango & Avocado Salsa (Paleo, Low-Carb, High-Fiber)

DID YOU KNOW? Avocados are rich in fiber — half an avocado (roughly 100g) packs 7 grams of fiber, which is 27% of the RDA. Fiber has been shown to have important benefits for weight loss, metabolic health and gut health.

About 25% of the fiber in avocado is soluble, which is known for feeding the friendly gut bacteria in your intestine. The number and type of bacteria is very important for optimal gut health and overall health.

If you’re dealing with IBS or weight loss resistance, I recommend replacing grain-based foods with high-fiber whole foods like avocados, vegetables and other fruits.

Here are a few way to incorporate avocados in your diet:

Looking for a yummy side to pair with this fish dish? Try cauliflower “rice”, vegetable mash or sauteed garlic chard.

wild halibut with avocado and mango salsa

Halibut with Fresh Mango & Avocado Salsa

INGREDIENTS: (serves 2-3)
1 lb wild Pacific halibut*
1 avocado, chopped into small chunks
1 small mango, chopped into small chunks
1 tsp red onion, finely chopped
1 tbsp cilantro, basil or parsley, finely chopped
1 lime, juice only
Sea salt & black pepper to taste
Avocado oil

*If you can’t find wild Pacific halibut or it’s too expensive, try wild cod or another similar fish. If you’re not a fan of fish, this salsa works great with chicken too!

INSTRUCTIONS:

1. Preheat oven to 400F and line baking dish with parchment paper.

2. Coat halibut with avocado oil and season with sea salt and black pepper.

3. Place halibut in oven and cook for 10-15-minutes (more time may be needed for thicker pieces of halibut). Halibut should be opaque and flake when cut with a fork.

4. While halibut is cooking, combine mango, avocado, red onion, fresh herbs, lime juice and seasoning in a bowl and mix until well combined.

5. When halibut is done, let rest for a few minutes then top with fresh mango & avocado salsa and serve.

wild halibut with avocado and mango salsa

Tostone Taco Bites (AIP, Paleo, High-Fiber)

Tostone Taco Bites (AIP, Paleo, High-Fiber)

You know that feeling when you try a recipe for the very first time and after just one bite you can’t wait to make it again and again?!

Well, that’s the feeling you’ll get when you try this dish!

These bite-sized tostone tacos are to die for and super fun to eat. I replaced the traditional taco shell with tostones since they are grain free, gut friendly and so delicious! 

Just in case you’re wondering what tostones are, they’re slices of unripe plantains that are fried, flattened, then fried again (in heat stable oil, of course!). Learn more about plantains and tostones here.

You can find plantains at most grocery stores. They look like big green bananas and tend to be located next to regular bananas. I’ve been able to find them at stores like Walmart, Fortinos & Longos.

Do you know of other stores that sell plantains? Let our community know by leaving a comment at the bottom of this post.

How to assemble Tostone Taco Bites:

  1. Spread guacamole on tostone.
  2. Add beef on top of guacamole.
  3. Grab with your fingers (or use a fork) and bite into your delicious creation!

This meal is packed with all the good stuff including healthy fats from grass-fed beef and avocado PLUS loads of fiber thanks to plantains and avocados, once again. I highly recommend adding this recipe to your list of “must try”, it’ll be love at first bite!

tostone taco bites

Tostone Taco Bites

INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef⁠
1 yellow onion, chopped⁠
2 cloves of garlic, ⁠sliced
1 zucchini, chopped⁠ (optional)
1 pack mushrooms, sliced
2 large plantains, peeled and cut into 1 inch slices
1-2 avocados
½ lime, juice only
Avocado oil
Sea salt & black pepper to taste

TACO SEASONING:
2 tsp dried oregano⁠
1 tsp garlic powder⁠
1 tsp onion powder⁠
½ tsp ground cinnamon⁠
½ tsp sea salt⁠

INSTRUCTIONS:

1. Saute onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.

2. Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.⁠

3. While beef is cooking, use another large pan to cook the plantains. Cover bottom of pan in avocado oil, heat oil then add plantain slices and fry on both sides until golden (roughly 2-minutes per side).⁠ Season with salt.

4. Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).⁠

5. Add smashed plantains back to the pan and fry again on both sides until golden brown.⁠ Now you have tostones!

6. Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.

7. Place everything onto a dish as shown in photo and assemble your tostone tacos one by one!

tostone taco bites

Tiger Nut Lemon Cheesecake Bars (AIP, Nut & Dairy Free)

Tiger Nut Lemon Cheesecake Bars (AIP, Nut & Dairy Free)

DID YOU KNOW? Tiger nuts are recommended for healthy skin, weight management, and fertility—all because of vitamin E!

One serving of tiger nuts provides you with 278% of the daily recommended value–that’s 3mg of vitamin E!

Vitamin E is important to our health due to its powerful antioxidant properties that may help reduce free radical damage and slow the aging process of your cells.

Free radicals not only weaken and break down healthy cells, but these molecules may also contribute to heart disease and cancer.

It’s important to have a diet rich in antioxidants to protect yourself from oxidative damage over time, and tiger nuts are a great source of antioxidants.

If you’re looking for tasty ways to add more tigernuts to your diet, check out some of my tiger nut recipes (including the yummy cheesecake below!):

tiger nut cheesecake

Tiger Nut Lemon Cheesecake Bars

INGREDIENTS: (makes 9 small bars)
Filling:
1 cup skinned tiger nuts, soaked and drained
6 tbsp maple syrup
6 tbsp lemon juice
6 tbsp coconut oil
2 tsp vanilla extract
2 drops food-grade lemon essential oil (optional)
¼ tsp sea salt

Toppings:
1 tbsp tiger nuts, crushed (use a food processor for this)
Fresh berries (raspberries, strawberries or blackberries)

INSTRUCTIONS:

1. Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.

2. Process all filling ingredients in a high-powered blender until completely smooth. Note: Tiger nuts are not easy to breakdown, so you may need to blend for a while, scraping the sides of the blender along the way.

3. Transfer cheesecake filling into small glass container (5″x 5″) and smooth out.

4. Decorate with toppings and freeze for at least 5 hours. Cut cheesecake into bars and carefully remove from container. Thaw out briefly before serving. You can keep these bars frozen or refrigerated afterwards.

tiger nut cheesecake

Paleo Tuna Pizza Mediterranean Style (Gluten, Grain & Dairy Free)

Paleo Tuna Pizza Mediterranean Style (Gluten, Grain & Dairy Free)

This paleo tuna pizza is absolutely delicious and the perfect recipe for your next pizza night! It’s gluten, grain & dairy free, making it the ideal pizza for anyone following a paleo diet.

The health benefits of paleo tuna pizza with cassava flour crust

DID YOU KNOW? Cassava is high in resistant starch, a type of starch that bypasses digestion and feeds the beneficial bacteria in your gut, which can support digestive health.

There are hundreds of different species of bacteria in your intestine. In fact, the bacteria in your intestine outnumber the body’s cells 10 to 1 — WOW! Science has discovered that the number and type of bacteria can have a profound impact on your health.

Whereas most foods feed only 10% of your cells, fermentable fibers and resistant starches feed the other 90%. Resistant starch not only feeds the friendly bacteria in your intestine, but it MAY bind to & expel “bad” bacteria, having a positive effect on the type of bacteria as well as their number.

In addition, resistant starch has also been studied to for its ability to contribute to better metabolic health and reduce the risk of obesity and type 2 diabetes. This is due to its potential to improve blood sugar control, in addition to its role in promoting fullness and reducing appetite.

NOTE: Products made from cassava, such as flour, do contain resistant starch, but the levels are lower than in cassava root that has been cooked and then cooled in its whole form.

The best cassava flour pizza crust

This cassava flour pizza crust was created by Otto’s Naturals, one of the leading suppliers of cassava flour. You can get the original recipe here or check out the recipe below.

The texture and taste truly resembles regular pizza crust. The BF and I have been super excited to come up with different toppings for this awesome crust. We created this Paleo Tuna Pizza Mediterranean Style this past weekend and absolutely loved it! Let us know what you think in the comments section below 🙂

Love this recipe?! Then you’ve got to try my Margherita Pizza & Sausage & Rapini Pizza with cassava flour crust!

Paleo Tuna Pizza Mediterranean Style

Paleo Tuna Pizza Mediterranean Style

This paleo tuna pizza is absolutely delicious and the perfect recipe for your next pizza night! It's gluten, grain & dairy free, making it the ideal pizza for anyone following a paleo diet. The texture and taste of cassava flour pizza crust truly resembles regular pizza crust, so you won't be disappointed by yet another gluten free pizza.
Prep Time: 1 hr 30 mins
Cook Time: 12 mins
Course: Dinner, Main Course
Cuisine: Dairy Free, Gluten Free, Paleo
Servings: 3

Ingredients
 

For cassava flour crust

  • ½ cup warm water, roughly 105-110 F
  • 2 ¼ tsp active dry yeast
  • 1 tbsp honey
  • 1 cup cassava flour
  • 1 tbsp coconut flour
  • 5 tbsp arrowroot flour
  • 1 tsp salt
  • 1 tsp garlic powder, optional
  • 1 egg
  • ¼ cup avocado oil

Toppings

  • 1 14-ounce can plum tomatoes, drained and crushed
  • 1 can wild skipjack tuna, drained
  • 2 garlic cloves, minced
  • 1 tsp thyme leaves, chopped
  • 1 tsp fresh rosemary, minced
  • 1 tbsp capers, drained
  • ½ red pepper, sliced thin
  • Hot red pepper flakes, to taste
  • Sea salt, to taste
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top.
  • Mix dry ingredients in large mixing bowl to combine.
  • Lightly whisk eggs and olive oil together in a small bowl.
  • Add egg mixture and activated yeast to the dry ingredients.
  • Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80 F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.
  • Once dough has risen, preheat oven to 550 F. Preheat pizza stone, baking sheet or metal pan.
  • Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn’t stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking. NOTE: Split the dough in half before rolling it out to make two smaller pizzas.
  • Season tomatoes with half the garlic and sea salt then spread over the rolled out dough.
  • Break up the tuna in a bowl then add 1 tbsp olive oil, remaining garlic and thyme & rosemary. Combine ingredients then spread over the tomatoes. Add hot pepper flakes, capers, and strips of red pepper. Drizzle 1 tbsp olive oil over the entire pizza.
  • Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
  • Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.

Paleo Tuna Pizza Mediterranean Style