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Candied carrots & Cilantro cauli-rice

Serve these with Balsamic Braised Short Ribs (recipe here).

PREP TIME

10 minutes

COOKING TIME

20-30 minutes

YIELD

4 servings

 

8 large carrots, peeled and chopped into 1/2-inch pieces

4 dates, pitted and chopped

2 tablespoons melted butter or coconut oil

Sea salt to taste

 

SIDE NOTE

These carrots are a treat—not a recipe to make every week.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Preheat oven to 375°F.

Place the carrots and dates into an oven-safe dish, and top with the melted butter or coconut oil. Toss to coat, and sprinkle with sea salt to taste.

Bake for approximately 20-30 minutes or until the carrots are fork-tender.

This rice-replacement pairs well with any Mexican dish and is especially delicious under the Grilled Garlic Flank Steak with Peppers & Onions (recipe here).

PREP TIME

20 minutes

COOKING TIME

5 minutes

YIELD

4 servings

 

1 head of cauliflower

1 tablespoon coconut oil or butter

Sea salt and black pepper to taste

1/4 cup fresh cilantro, finely chopped

 

CHANGE IT UP

Instead of cilantro, use any fresh herb you like: try basil or chives!

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Remove the outer leaves and stem from the cauliflower, and chop it into large chunks. Shred the cauliflower using a box grater or food processor.

In a large skillet over medium heat, melt the coconut oil, and place the shredded cauliflower into the skillet. Add sea salt and black pepper to taste. Sauté for about 5 minutes or until the cauliflower begins to become translucent, stirring gently to ensure it cooks through.

Place the cooked cauliflower into a serving bowl, and toss with the chopped cilantro before serving.