You may have noticed that my motivation to cook up new recipes lately has been a bit... well... lacking. I'll be totally honest here - I've become slightly lazy and have had a hard time getting myself back in the game. I guess with this crazy-busy time at work, my exhaustion from P90X3 (hey, day 16!), running errands, and everything else that makes our lives so busy, I've been putting cooking on the back burner. The other day, I heard someone tell my husband that he is "so lucky that he gets to be my taste-tester and eat so many delicious meals all the time!" Sigh. Mitch was way too nice with his response, and instead of saying, "well it's actually been a lot of scrambled eggs and avocado toast lately", he said "Yeah! I really am!" Double sigh. That's when I decided it was time to stock up the fridge and start making some healthy dinners at home again.
I was super excited to find Organic Riced Cauliflower in the frozen section at Trader Joe's. I've made this several times in my food processor and it always creates a big mess and takes a bit of time with my mini-Cuisinart. This pre-riced cauli rice inspired my whole meal, and with just a few other ingredients and only about 10 minutes, our healthy and hearty dinner was ready to go! It was so filling and satisfying, and it will definitely be a regular weeknight meal in this house. The best part is that you really don't need to measure anything. Just throw all of the ingredients together and you can't mess it up. I promise no matter how busy you are, you definitely have time for this one!
2 tbsp extra virgin olive oil
1 bag Trader Joe's Organic Riced Cauliflower (or chop 1 head of cauliflower
and pulse it through a food processor until it is a rice-like texture)
3 Frozen Garlic Cubes (or 3 fresh cloves, chopped)
3 Frozen Basil Cubes
1/4 white onion - diced
1 zucchini - cut in quarters
2 tbsp toasted pine nuts
1 cup cherry tomatoes
1 can cannellini beans, drained and rinsed
1 lb shrimp, peeled and deveined and tails removed
Squeeze of fresh lemon juice (1/4 of a lemon)
Salt and pepper to taste
Garnish with fresh basil and a lemon wedge
- Heat 1 tbsp olive oil in a large pot and add garlic and basil cubes.
- Add diced onion and zucchini. Sauté for a couple minutes until zucchini softens.
- Add frozen cauli rice (or fresh if you make it yourself). Season w/ salt and pepper. Mix well.
- In a separate pan, heat 1 tbsp olive oil. Add shrimp and cook on each side until it turns pink.
Season shrimp with salt and pepper.
- Add cannellini beans, pine nuts, and cherry tomatoes to the cauli-rice mixture. Lastly, add shrimp. Mix well.
- Squeeze 1/4 of a lemon into the pot and season once more with salt and pepper.
- Serve in bowls garnished with fresh basil and a lemon wedge.
*Note: last time I made this, I added a few spoonfuls of fresh pesto from the farmer's market and it really took it up a notch! Don't be afraid to add to this recipe!
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.