Republished with permission from alexandrajamieson.com.
I haven’t posted a new recipe in a while…
And I’ve felt a bit guilty about it.
I have been sharing a lot of new mindset tools from positive psychology that have made a big difference in my own healing journey, as well as my clients.
But at home, for myself and my family, I’ve been making simple foods, using high-quality ingredients, and keeping things pretty easy.
I just haven’t been focused on new recipes for a while…
It wasn’t that I’d lost my love for cooking, I just didn’t feel like a new greens recipe was as important as sharing these new tools I found so inspirational.
And it felt strange for a while, and I was plagued with doubts:
- I’m a professionally trained healthy cook – why am I not excited about new recipes?
- I know people want new recipes to inspire healthier eating – why can’t I just keep creating them?
- Aren’t there already thousands of recipes online to choose from? Can I really add anything new?
- Am I going to confuse my readers if I post mindset tools and then put up a recipe every once in a while?
So I didn’t create anything new for months. Until now, as I got really excited by this delicious new way of making cauliflower, quickly, with a few ingredients.
My programs and clients all still get recipe and menu planning help, when that’s what they need.
But I see more and more that having new recipes isn’t enough to help you make the lasting changes you want in your body and life.
I want to help you think about food and your body in a new way, using proven strategies that help you feel peaceful, strong, joyful, and whole. That’s the power of positive psychology and my mindset makeover tools, like those I teach in the Vitality Mentorship.
But I also love to eat, and I know you do too. I still cook every day, even if it’s whipping up a green + protein smoothie, tea, and a salad.
Well, I’ll be sharing new recipes when the inspiration strikes, rather than forcing myself to be a recipe hub.
Because as you probably know, forcing yourself to do things that you don’t feel totally juicy and excited about is a recipe for self-sabotage, frustration, and a loss of passion.
And I’ll continue to share nutrition + food tips because I know that our cravings and food habits stem from 4 roots causes: bacterial, nutritional, emotional, and physical.
So today, I’ve got a brand new way to whip up a family-pleasing cauliflower dish, filled with nutrition, that cooks up quicker than quinoa:
Cauliflower Rice Recipe:
This recipe provides a delicate sweetness of cooked cauliflower, onion, and red bell pepper, which is my strategy to help with nighttime sugar cravings. Adding sweet foods at dinner satisfies my sweet tooth. I also like the high fiber content, which your body uses to get rid of excess estrogen.
1. Start with 1 head of organic cauliflower, washed and patted dry. Cut out the core and chop into large chunks.
2. Place the chunks into a food processor fitted with an S-blade, and pulse 20-25 times, until cut into tiny pieces, but not mushy. You can also shred on a box grater.
3. Set a large skillet over medium-high heat and add 2 tablespoons of coconut or olive oil. Dice 1/2 a yellow onion and red bell pepper, and saute with 1 teaspoon of salt until the onions begin to brown.
4. Scoop the shredded cauliflower into the pan, and stir well. Cook for 5 minutes, adding another 1/2 teaspoon of salt. Stir well, and cover, turning heat to low, and cook for 5 minutes more.
5. Turn off the heat and allow to steam for 2 minutes before serving hot.
Share with your loved ones, and save the rest for leftovers – reheating is a snap! Just add to a pan with 2-3 tablespoons of water, stir, cover, and heat over medium for 5 minutes or until heated through.
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