Spiced Cauliflower Rice and Beans

Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.

Can be served hot or cold.

Ingredients:

  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/4 onion, diced
  • 4 c riced cauliflower
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained (any bean will work)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 roma tomato, diced

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.

BBQ Spaghetti Squash

Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.

Ingredients:

  • 1 medium size spaghetti squash, halved and deseed with spoon
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • salt and pepper to taste

Instructions:

  1. Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
  2. Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!

Veggie Sauce:

1 15 oz can of diced tomatoes
2 tbsp garlic
1 tbsp dried basil or 5 fresh basil leaves
1 tbsp oregeno
salt and pepper

Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.