I am soooo excited to share this recipe with you guys today. I made it on my insta story about a month ago and as promised, now it’s up on my blog! Sorry it took so long for me to get it up. I took a little break over the holidays. But better late than never! And with so many people making resolutions to eat better in 2018, I thought now was the perfect time to share it!
I can’t take credit with this recipe though. I got it from Sophie Uliano on Home & Family. Check out her site HERE for a bunch of super yummy and healthy recipes! On one of my first days on Home & Family she made this dish and I told her right then and there that is was one of my favorite things I’ve EVER eaten! And that’s the truth. Since I had it on the show, I’ve made it countless times. It’s so so so yummy and SUPER healthy! But the best apart about it is that it’s fulfilling and feels hearty. I legit feel like I’m eating carbs/rice even thought the entire dish is fruits and veggies! In fact, when these pictures were taken my friends Ashley and Kim were over and they were both obsessed too! Ashley went home and made it for herself the very next day! Anyway, I hope you guys love it as much as I love PLEASE let me know if you make it and tell me what you think. And also, please share YOUR favorite healthy recipes in the comments below. This preggo lady is obviously not trying to loose weight but I want to try to eat as healthy as possible for my little baby growing inside me!
1 bag of cauliflower rice (My was 16oz – You could also chip or grate a head of cauliflower)
Fresh mint, cilantro, parsley
Finely chop up half the yellow onion and sauté it in a pan or pot with some vegan butter until onion is translucent. I like to use a pot over a pan because it keeps the cauliflower more contained.
Add the cauliflower. I cook it on low to medium setting for about five minutes or until the cauliflower is more translucent.
That’s the only cooking you need to do.
Take the leaves off the stems of all the herbs and finally chop them. You’ll use all of the herbs from each bushel you get.
I get edamame from the freezer section that is already de-shelled to make it easier. But if you get edamame with shells just de-shell them.
Combine all the ingredients in a large bowl. I’d say I use about 1 cup of cranberries, 1 cup edamame and 1 cup sliced almonds. But really it’s to taste. If you add a cup and you think it needs more, add a little more of each. So
I add the juice from one and a half lemons for dressing.
And there you have it! I delicious and healthy recipe that will satisfy your need to a hearty dish without the guilt! Hope you guys LUV it!!! Happy 2018!
And while you’re here, check out my other recipes by clicking the recipe tab at the top of my site.