Baked Vanilla Carrot Cake Donuts with Vanilla Drizzle (GF, DF, V, Paleo)

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Zesty Homemade Taco Seasoning (GF, DF, VF, V, Refined Sugar Free)

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20 Minute Stir Fry Cauliflower Rice with Spicy Peanut Sauce (GF, DF, VF, Paleo)

April 26, 2016

If you are looking for the most delicious, fast and flavorful mid-week meal, this could be it!  I’ve made this for dinner parties for friends and family and it’s always a hit! It’s also super customizable as well!  Serve it with your favorite veggies or protein such as chicken, fish, tofu or shrimp.  The sauce is made from a combination of sriracha (optional) creamy peanut butter, coconut aminos (or soy sauce), ginger and a few other ingredients you probably already have on hand.  I decided to use half rice, half cauliflower rice (since I was serving it to kids), but you can use all rice or all cauliflower if you like.  To make this faster than 20 minutes, you can use store-bought precooked frozen brown rice and even store-bought cauliflower rice.  The recipe is easy to throw in whatever veggies or protein you like and it will still taste delicious!  If you happen to not eat this all in one sitting, this makes awesome leftovers and freezes well too!

20 Minute Stir Fry Rice with Spicy Peanut Butter Sauce (GF, DF, VF)


Makes about 6 cups

1/2 cup uncooked rice (I used Lotus Foods Madagascar Pink Rice or Brown Rice)

1/2 head cauliflower pulsed and “riced” into small pieces (about 2 cups) If using all cauliflower, use a whole head instead of just half

1/4 cup cubed or julienned carrots

1 cup frozen peas or edamame

1 red or yellow bell pepper diced into small cubes

2 scallions white and green parts (sliced)

2 eggs (I used Vital Farms pasteur raised eggs)

1/4 cup salted peanuts coarsely chopped (for garnish)

2 T Red Palm Oil or coconut oil (I used Nutiva brand Red Palm Oil)

Cook the rice according to package directions.  While the rice is cooking, make the spicy peanut sauce below.  Set aside.  In a wok or large frying pan, heat the 2 T of oil until smoking.  Add in the veggies (cauliflower, carrots, edamame, pepper, scallions) and cook for 4-5 minutes.  Make a hole in the middle of the pan and crack the eggs in and stir until they are scrambled.  Then incorporate the rest of the veggies into the eggs.   Lastly, stir in the peanut sauce and the cooked rice and heat for an additional 2-3 minutes. Top with the chopped peanuts and serve!

Spicy Peanut Sauce

1 T creamy peanut butter (I used Justin’s honey roasted peanut butter)

1 t grated ginger

1/2 T sriracha (leave out if you want) or add more if you like spicy

1 garlic clove chopped or grated

2 T coconut aminos or soy sauce

2 T honey

1 t red palm oil or coconut oil

Juice of half a lime

Whisk all of the ingredients above until combined.