This colorful stir-fry has become one of our favorites as of late! It only take 15 to 20 minutes to throw together and it bursting with flavor!
To start, I make a batch of cauliflower rice. Not only is Cauli-rice tasty on it’s own but it makes a great grain-free alternative to the insulin spiking white rice that is usually served with a stir fry. I am not against white rice on rare occasions (such as sushi :)) but to have it as a regular staple in your meals is probably not the healthiest choice.
When insulin spikes, you are more prone to store fat, which contributes to stubborn belly fat. Insulin spiking can eventually lead to insulin resistance which could contribute later in life to more serious health conditions.
When possible, I try to stick with grain free options. So in this recipe, I whip up a delicious grain free rice substitute made with cauliflower. I chop the cauliflower up into small pieces and pulse it in a food processor until the cauliflower pieces resemble rice.
Then I stir fry a purple kale, onions, garlic, and red pepper. I season with Coconut aminos instead of soy sauce as it’s a healthier option and doesn’t contain soy, MSG, added sodium and other preservatives.
Just be sure to peel and de-seed your red peppers and fresh tomatoes to remove lectins. Remember, the lectins are concentrated in the seeds and peels. And lectins harm your gut. Not cool.
I top this delicious kale and cauli-rice bowl with toasted cashews for a a little crunch and added flavor! Lastly, I finely grate organic Pecorino Romano sheep milk cheese! I can’t tolerate cow dairy but can handle goat and sheep just fine. If you are intolerant to cow dairy, consider A2 dairy from either A2 cows and/or goat and sheep dairy as it’s much easier to digest and doesn’t have high amounts of lectins which are present in A1 cow dairy.
Enjoy! And don’t forget to let me know what you think in the comments section below!