Hi Everyone

It seems like we are going all out on cauliflower these days.  Then again why wouldn’t we. Not only is it low in carbs (only 5 grams of carbs per 100 grams) and considered to be a super food, but it also has some amazing health benefits and should be an integral part of any low carb diet plan. Some of its benefits include keeping inflammation in check, fighting cancer and boosting heart health. It also contains many antioxidants that helps your body’s ability to detoxify in many ways. If you have digestion issues then cauliflower is considered to be an important source of dietary fiber which really helps in digestion.  Just be careful with the amount you eat, because after all it is still a cruciferous vegetable and it may cause flatulence, so maybe eat it sometime when you are not expecting to go out or have people over. If it does end up giving you gas then peppermint tea can really help.

These are just some of the ways that cauliflower can really help in promoting a healthy mind and body so lets make  it a regular part of our diet starting today.

I usually make a good sized batch of this and separate portions out in freezer bags and place it in the freezer. That way  I only have to make it once a month and can use it for various meals on the fly.  Beats the hell out of lean cuisine or weight watchers, I can tell you that.

Ingredients

Once you have each ingredient ready you can go ahead and tick it away.

•  2 cups of frozen peas

• 1/2 cup water

• 1/4 cup olive oil

• 4 cups beef (cut into cubes)

• 5 green onions, sliced

• 1carrot,  chopped into pieces

• 2 cloves garlic, minced

• 20 ounces of cauliflower (shredded)

• 6 tablespoons soy sauce

• 2 eggs, beaten

Directions

1. Place water in a saucepan and add peas. Let the water boil and then adjust the  heat to medium-low. Cook the peas for about 5 minutes.  Drain the water and place the peas on the side.
2. Place 2 table spoons of olive oil in the wok and  over medium-high heat. Cook and stir beef in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

If you prefer you can watch my video which gives easy to follow, step by step instructions with some pretty cool illustrations.