Review: Riced Cauliflower Stir Fry

Guess who is taking took a nap?  Soy Bean!

I’m (or I was) so exited this is a nap that doesn’t involve me holding him.  Freedom!  He’s been down for about an hour and so far I’ve paid three bills, vacuumed, mopped the floors, cleaned the counters and made lunch.

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Speaking of lunch today I pulled out a bag of riced cauliflower stir fry that I picked up from Trader Joe’s the other week.  It was an easy enough meal to make.  I opted to add in some frozen broccoli, fresh peppers, and chickpeas for a little extra protein.  I topped it off with some nooch, Braggs and hot sauce.

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I really enjoyed it!  My husband actually thought it was real rice, too.  It had great flavor and you can add pretty much anything to your liking.  You can easily bulk it up for a main course or utilize it as a side dish.  Best of all if you eat the whole bag it’s only 225 calories!

****I meant to post this this afternoon but guess who’s dog barked and woke up the baby…and guess which dog it was.  We still love her (sometimes).

 

Easy Lentil Enchiladas

I had a few requests for this “recipe” the other week, sorry for the delay!

When it comes to meals, easier is better for us these days.  I recently hit a home run with dinner.  It was simple, healthy, and most importantly delicious.  If you ever find yourself at a Trader Joe’s make sure you pick up a package of the precooked lentils in the refrigerated section, usually by the tofu.  I love these lentils, and best of all you can eat them right out of the package!  Lentils are a great source of protein and an excellent meat substitute, especially if you’re trying to stay clear of processed foods.  In this case, I used them to fill my enchiladas.  So here’s what I did, but feel free to tweak it to your liking.  I love to pack my enchiladas with veggies, but the tortillas tend to explode!  So that’s why my veggies are on top, plus, its kind of pretty isn’t it?

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Lentil Enchiladas

  • One package precooked lentils from Trader Joes
  • One can of vegetarian refried beans
  • One packet of taco seasoning (or choice of spices)
  • One packages of corn tortillas
  • One can of your favorite enchilada sauce
  • Chopped veggies of your choice (I used broccoli, tomatoes, and onions)

Preheat oven to 350.  Basically all I did was spread a layer of refried beans on the tortilla  In a separate bowl I mix the cold lentils and taco seasoning.  Next I placed a healthy spoonful of the lentils into the tortilla on top of the beans and wrapped the tortilla.  I then placed the enchilada in my cast iron skillet but you could use any baking dish.  Once I wrapped up all my enchiladas I topped them with the chopped veggies and drizzled the can of enchilada sauce over everything.  I cooked these for about 25 minutes.

That’s it!  Super simple and tasty.   My husband loved it, and it make great leftovers for lunch the next day. I served these with fresh guac and hot sauce.  You won’t even miss the cheese and sour cream.  Enjoy!