CAULIFLOWER RICE/CHICKEN INDIAN STYLE

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Ingredients:

  • 2 cups of grated cauliflower
  • ½ Tsp of grated fresh ginger
  • ¼ Tsp Salt
  • ¼ Tsp Red Chili Powder or one small green chili (Optional)
  • ¼ Tsp Cumin Powder
  • ¼ Tsp Cumin seeds
  • ¼ Tsp Garam Masala
  • ¼ Tsp Turmeric
  • 1 Tsp oil

Directions:

Heat oil in pan and add cumin seeds and let them pop.  Add grated cauliflower and same time add all the other spices (apart from salt) Mix well and cook for 2-3 mins. Add salt before serving. Can add lemon juice and serve

 

 

 

TANDOORI CHICKEN WITH MINT CILANTRO

Ingredients
Chicken ½ pound (boneless or with bone)
Ginger and garlic paste 2 tbsps. each
Red chili powder ¼ tsp can use more or less
Turmeric powder 1/2 tsp
Coriander powder 1 tsp

Cumin powder 1 tsp

Cilantro 2 tbsp
Dried or fresh mint leaves 2 tbsp
Salt to taste
Lemon juice 2 tsp
Oil 2 tsp

Directions:

Clean the chicken and cut into bite sized pieces or long strips. I used a pound of chicken thighs. Mix all the ingredients and massage it on the chicken nicely. Cover this with a cling wrap and let it marinate for 4 to 6 hours. You can marinate it overnight too. When ready to cook, line a baking tray with nonstick aluminum foil and brush it with oil. Directly place the chicken pieces on the dish and broil it for 20 to 25 min in a preheated oven. You can also use skewers and grill. Turn once after 5 min. Keep checking and roast till done. Serve with cauliflower rice

Rotini with Ground Chicken/Turkey and Vegetables

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Ingredients:

8 Ounces of Ground Chicken or Turkey (5-6 ounces of
ground beef)
1 Packet IP Rotini
1 Cup of Vegetables (Any Phase 1 allowed vegetables)
1 Cup Tomatoes Crushed
2 Clove Garlic Crushed
1 Green Chili chopped/ Dash of hot sauce
¼ Tsp Salt
1 Tsp Paprika
1Tsp Oregano
2 Table Spoons Fresh Chopped Basil Leaves
2 Tsp Olive oil
Cook IP Rotini – follow the instruction on the packet.
 
Directions:

In a nonstick pan, add two teaspoons of olive oil, add
chicken, salt and paprika and cook until chicken is brown.
Add crushed tomatoes, garlic, chili/hot sauce and oregano
and cook for 2-3 minutes.  Add vegetables and cook for 2-3
minutes. Add cooked pasta and basil and mix well and cook
for another minute.

(8 ounces of meat, 1 packet of IP meal, 2 cups of vegetables and 2tsp oil)

 

Tofu Cauliflower Rice

TOFU CAULIFLOWER RICE

                   8 Ounces of extra firm tofu

  • ½ cup red bell pepper chopped
  • ¼ cup green onions chopped
  • 2 Tsp olive oil
  • 3 minced garlic cloves
  • Garlic powder
  • 1 Tsp fresh grated ginger
  • Ginger powder
  • ¼ Tsp salt
  • Black pepper
  • 2 Tablespoon low sodium soy sauce

Dry the Tofu with paper towel and cut them into ½ inch square pieces and marinate with 1 table spoon of soy sauce, black pepper, Garlic powder and ginger powder and leave them on 30 minutes of longer.

Heat oil in a non stick.  Add minced garlic, fresh ginger, cauliflower rice and bell peppers and cook them on a medium heat for 7 minutes. Add salt, pepper and stir well.  Add tofu, 1 tablespoon of soy sauce and mix well. Lastly add chopped green onions for crunch.

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Cauliflower Rice with Shrimp

Ingredients:

  • 1 and ½ Cups Cauliflower rice
  • 6 ounces of shrimp
  • ½ cup red bell pepper chopped
  • ¼ cup green onions chopped
  • 2 Tsp olive oil
  • 3 minced garlic cloves
  • Garlic powder
  • 1 Tsp fresh grated ginger
  • Ginger powder
  • ¼ Tsp salt
  • Black pepper
  • 1 Egg beaten
  • 2 tablespoons soy sauce (low sodium) or Braggs Amino Acids

Directions:

Season the shrimp with salt, black pepper, garlic powder and ginger powder and grill them for 7 minutes and put them on one side.

Heat oil in a nonstick pan – add minced garlic, fresh ginger, cauliflower rice and bell peppers and cook them on medium heat for 7 minutes. Add salt, pepper and stir well. 

Push the cauliflower to one side of the pan and add the beaten egg in the empty space and scramble. Mix cauliflower and eggs together. 

Add grilled shrimps, soy sauce and mix well.  Lastly add chopped green onions for crunch

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