Lunch is hard.
By lunch I’ve usually exhausted any energy my coffee addiction provided, the kids are clamoring for something super healthy like Kraft MacNCheese, chips, and bread, and all I can think about is eating something that will make the noise stop for just a few minutes. That, or a second to pee by myself.
Lunch is hard.
But sometimes, lunch can be less hard—and this usually happens when you thought to plan ahead, or when whatever you made for dinner last night can ride in on a sliver spoon, reimagined as something new and tasty.
And thusly lunch rode in today. It was quick, easy, whole30 friendly (!) and while it didn’t make any of the clamoring cease, it did give me a little extra energy where coffee failed. Winning. Happy lunching friends!
CAULIFLOWER RICE WITH FRESH GUACAMOLE AND CUCUMBER SLICES
Cauliflower rice is a staple I try to have on hand all the time. It’s a great vegetarian base for almost any meal and it goes with everything. It’s a little odiferously strong, but the flavor is fantastic and it keeps in the fridge for about three to four days—though my batch rarely lasts that long.
1 head of cauliflower
3 tablespoons (or more as needed) Olive or Avocado oil
1 tablespoon Sesame oil
1/2 teaspoon salt (+ additional to taste)
Chop a head of cauliflower into bite-sized pieces, and then in a food processor, pulse into rice-sized bits. I have a 7-cup processor and it takes several batches to get the whole head of cauliflower processed. This is the messy part of the recipe.
In a large wok or deep skillet, heat olive (or avocado) oil on med heat. You’re not going to fry the cauliflower, you’re going to cook it, so make sure your pan isn’t too hot or it will splatter and burn. (Believe me, I learned this the hard way!) Add the cauliflower to the oil, sprinkle in salt, and mix thoroughly with a spatula. Feel free to taste and adjust salt as desired. Continue stirring occasionally until the rice begins to soften a bit and stick together. It will not be as sticky as actual rice, but it will clump a bit when moved around the pan. You don’t want it too soft or mushy (like a paste) so be careful not to overcook.
Once cooked through, remove the pan from heat and set aside. For this recipe, the rice can be served either hot or cold, your choice.
2 ripe avocados
3 tablespoons chunky salsa
1 teaspoon diced garlic
1 teaspoon diced onion
1 teaspoon lemon juice
In a food processor, pulse the ingredients until combined but not soupy. You’ll want to be able to tell what the ingredients were, before they were combined. So, kinda chunky. (Good foodie terms there, I know).
In a bowl, spoon cauliflower rice (hot or cold) and top generously with fresh guac. Throw on handful of fresh cucumber slices (the baby ones are my fav!) for a nice fresh crunch and call it good. Good lunch.