Let me just say this… mexican food is my kryptonite! Before starting Paleo we ate Spanish rice weekly! I have had a huge craving for some Tex-Mex style Spanish rice lately and I just had to come up with something that would work! Some people get really freaked out at the idea that cauliflower could taste like anything but cauliflower. I am here to tell you that going Paleo has opened my eyes to the many uses of cauliflower! Since cauliflower does not have a strong flavor it works really well in all kinds of recipes! We have made mashed faux-tatoes with cauliflower, cauliflower crust pizza, and now I am on the cauli-rice kick! Last week I made Chipotle style lime-cilantro cauliflower rice and it was such a huge hit with my family I wanted to try other “rice” styles! This week it is Spanish cauliflower rice! I was completely surprised at how amazingly delicious this turned out! This would be fantastic with the Paleo Beef Fajitas we had!

Ingredients for Spanish Cauliflower Rice:
1 head of cauliflower washed and core removed
1 Jalopeno de-veined and de-seeded (diced)
1/2 chopped yellow onion
1 can tomato paste
2 cups water
2 tbs crushed garlic
1/4 cup cilantro
1 Serrano pepper de-seeded, de-veined  (diced)
1 medium tomato (diced)
1 tsp oregano
1 tsp chipotle powder or cheyenne (use as much or as little as you wish)
Cooking oil of your choice. We use coconut oil.

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Instructions for Spanish Cauliflower Rice: 
Chop cauliflower up and pulse it in a food processor. We don’t have one so we used our Ninja Blender and it worked fine. You want “rice sized” pieces. Set aside.
In a skillet sauté with oil the peppers, garlic, onion, spices, and tomato until tender.
Add cauliflower, tomato paste, cilantro and water. Cover and let simmer. If water cooks down add more.
Simmer until “rice” is tender and all the liquid is cooked down. Stir occasionally. This took about 20 minutes for us, but it will vary.
Garnish with cilantro.
Serve as a side or enjoy in a bowl.

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Have YOU tried this recipe? What did you think? Leave us a comment and let us know!

The post Spanish Cauliflower Rice appeared first on That Savage Life.

One of my favorite Pre-Paleo restaurants is Chipotle Mexican Grill. I would get a Chipotle Chicken bowl full of black beans, corn, sour cream, chicken, guacamole and my all time favorite food: cilantro lime rice! For 8 months I haven’t stepped foot in a Chipotle and the craving for a Chipotle chicken bowl hit hard this week! I was looking through my Paleo recipe books and NomNom Paleo had a stir-fry rice recipe and I had the thought that it would be simple enough to make a cilantro and lime “white rice” recipe out of cauliflower! I made it and the whole meal took MAYBE 10-15 minutes to prepare and put in a bowl. Let me tell you… the Chipotle Chicken Bowl will blow your mind! It is THAT good! I can’t wait to make other “rice” recipes and try my hand at Paleotizing some of our pre-Paleo favorite foods!

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Paleo Hack: Chipotle Chicken Bowl

Ingredients:
1 head of Cauliflower washed and cored
1/2 cup chopped cliantro
1/4 cup lime juice
Salt
Chicken breast (I used Applegate farms pre-cooked chicken breast because I stink at cooking chicken breast!) Guacamole (I used organic Wholly Guacamole)
Ghee, Butter or Coconut Oil
1 Cored, seeded and diced jalopeno (optional)

Instructions:

1) Wash and core the head of cauliflower and cut into chunks big enough to throw in a blender or food processor. Now, I do not have a food processor for this step so I used my Ninja Kitchen System Blender and pulsed the cauliflower. I am told that you can also use a cheese grater and grate your Cauliflower. Basically you just want the cauliflower diced into “rice” sized pieces.

3) Warm the chicken (or cook it if you cook chicken).
4) Add the remaining juice and cilantro to the rice and toss to coat.
5) Place “rice”, chicken and guacamole in the bowl and serve!

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The post Paleo Hack: Chipotle Chicken Bowl appeared first on That Savage Life.

Easy Sushi at Home!

It really is easy… if you have any questions feel free to ask!

Spicy Crab Roll

Ingredients:

Crab (imitation or real)

Nori (Roasted seaweed papers)

Cucumber (Julienned)

Avocado (Sliced thin)

Carrot (Julienned)

Cream Cheese (Softened)

Panko Crumbs

Rice vinegar

Jasmine rice

Coconut water

Parchment paper

Mayonnaise

Sriracha Sauce (We used Louisiana hot sauce)

Instructions:

• Use a mesh strainer or other small hole strainer and rinse two cups of jasmine rise under cold water until the water runs clear.
• Cook rice as directed… instead of water we used 2 cups of coconut water and 1/2 cup of rice wine vinegar (For two cups of uncooked rice). The reason for this is it gives the rice an amazing flavor and it made it sticky without being overly sticky.

This is what I thought would be the tricky part… but it ended up working beautifully:

• Lay out a sheet of Parchment paper
• Cut a piece of Nori in half and lay the shiny, slick side face down.
• Take about a baseball sized ball of rice out of the cooker and put in a glass bowl. Allow it to cool. (If you put hot rice on the Nori it will become extremely chewy!)
• Once cool take either a wooden spoon or something similar and spread the rice on the rough side of the Nori paper by mashing it to the edges. (what worked best for me is to spread it with my hands… wet or damp hands work best so the rice sticks to the nori and not your hands!)
• Take the Nori paper with the mashed rice on it and flip it over on the parchment paper so the rice is facing down.
• On approximately 1/4 of the nori spread the filling lengthwise (include a small amount of sticky rice here too). (recipe for filling at the end)
• Add vegetables and cream cheese.
• Using your fingers and the parchment paper start to roll the sushi inward using your fingers to keep the ingredients in the middle. Pull it tightly so that there are not any air pockets. Continue to roll and squeeze.
• Once your roll is complete you may put Panko crumbs along the top side of the roll.
• To cut it use a serrated knife. If your knife sticks dip in water and continue cutting.

Recipe for Spicy Crab mixture:

1/4 cup Hellmans Mayonnaise, Sriracha or Louisiana hot sauce to taste and crab meat.

Don’t let the long ingredient list or detailed instructions scare you away from trying this! It really was super easy and this was my very first time to make sushi! (And I made it in the kitchen of an RV)

If you have any questions… use the comment form and I will be HAPPY to try to answer them! 

**As always feel free to visit us at Happily Uprooted to follow our travels around the country in our RV!**

The post Easy SUSHI at home! appeared first on That Savage Life.