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

Beet Mash (Low-Carb, Dairy Free, Plant-Based)

Beet Mash (Low-Carb, Dairy Free, Plant-Based)

DID YOU KNOW? Beets are an excellent source of disease-fighting phytonutrients called betalains which have powerful antioxidant and anti-inflammatory properties.

Betalains are also responsible for providing beets with their vibrant color. Studies show that these potent pigments may help protect against the development of certain types of cancer and disease.

Try my Beet Mash recipe below. It’s versatile and can be enjoyed warm or cold …

  • Use as a side to your meat or fish dishes.
  • Enjoy topped with fried eggs.
  • Use as a dip or spread for crackers, sliced veggies or wraps.
  • Mix with canned wild fish for a quick and healthy meal.

Looking for more ways to add beets to your diet? Try this Beet & Blueberry Smoothie!

Beet Mash

INGREDIENTS: (serves 2-3)
2 cups beets, peeled & sliced (or 1 bag frozen beets)
1/2 head cauliflower, chopped
4 carrots, peeled & chopped
2 tbsp avocado oil
3/4 cup full fat coconut milk, canned
1 tsp dried rosemary
Sea salt and black pepper to taste

NOTE: You can also use 1 full head cauliflower and no carrots. Both ways taste great!

INSTRUCTIONS:

1. Place vegetables on baking sheet with oil and spices and bake at 350F for 30-45 minutes.

2. Put cooked vegetables in a food processor or high-powered blender with coconut milk and mix until a smooth mash is formed.

3. Use right away or store in fridge for use during the week.

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Vegetable “Rice” (AIP, Keto, Plant-Based)

Vegetable “Rice” (AIP, Keto, Plant-Based)

Vegetable “rice” is a great low-carb, gut friendly and nutrient-dense substitute for grains like rice, quinoa and couscous. It’s extremely versatile and can be used as a base or side for so many dishes.

I like to make a batch of this “rice” ahead of time and add it to different meals throughout my week. It makes meal prep super easy – and adds tons of flavour and nutrients to my meals!

Here are a few great ways to add vegetable “rice” to your menu …

1. Use it as a side to salmon, steak, chicken or another protein source.

2. Use it as a base for a stir-fry.

3. Top it with fried eggs for a nutrient-rich breakfast. Check out this recipe!

4. Add “rice” and a can of wild salmon, sardines or tuna into a container and take it with you to work for a healthy lunch.

5. Eat it on its own as a mid-day snack — vegetable “rice” tastes great cold too, so just grab the leftovers from the fridge and enjoy!

Vegetable rice

Here’s what you need for this recipe

Cauliflower
Carrots
Celery
Avocado oil
Apple cider vinegar or lemon juice
Sea salt & black pepper

Now give this AIP, keto, paleo & plant-based recipe a try!

Vegetable Rice

Vegetable "Rice"

Vegetable "rice" is a great low-carb, gut friendly and nutrient-dense substitute for grains like rice, quinoa and couscous. It’s extremely versatile and can be used as a base or side for so many dishes.
Prep Time: 10 mins
Cook Time: 1 hr
Course: Side Dish
Cuisine: AIP, Keto, Low-Carb, Paleo, Plant-Based
Servings: 3

Ingredients
 

  • 1 head cauliflower
  • 6 carrots, medium sized
  • 4 celery stalks
  • 2 tbsp avocado oil
  • 2 tbsp apple cider vinegar or lemon juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 350.
  • Chop vegetables into large chunks, place on baking sheet and coat with oil, salt and pepper.
  • Bake for 1-hour. Toss vegetables around half way through cooking.
  • Put cooked vegetables and vinegar/lemon juice in a food processor and process into a rice-like consistency (you may have to do this in two batches).
Keyword carrots, cauliflower, celery, gluten free, grain free, rice, vegetables