Well hi there, friend!
What a wonderfully perfect Labor Day weekend! Football is back and my Wolverines (yes, they are mine), came with it this Saturday against Florida. Caleb and I hosted the game and had the best time tailgating. My parents and brother came over and we spent time out by the grills before coming up for kickoff. Caleb grilled the best ever fajitas and we played around with a whole 30 version that.. needs some work. Regardless, we had the best time and an even greater time Sunday at my parents for our fantasy draft party.
This week I am heading to Dallas for work so our menu is super boring. We prepped soup for him and I’m bringing my crockpot with me to cook in the room. My crockpot has a stovetop option which makes it perfect for travel. Once I get to Dallas, I will pick up things for chili and eat that for lunch and dinner until Thursday when I return. It’s a shorter trip than usual but it’s always cooler in Dallas and I can’t help but want to Fall out with the comfort.
Below is our very boring menu for the week– Lord please help us spice this baby up next week.
On another note, I am completely hooked on this cauliflower rice. Caulirice is so hit or miss for me and 9 time out of 10, Caleb thinks I’m trying to kill him when it’s served. I have exhausted all efforts to make my handsome stud love it and it’s just not going to happen. I did once make a cilantro version with stuffed poblano peppers that he didn’t move aside! More for me though and I am a-okay with that. I just make sure we have asparagus those nights!
Turmeric is so incredible for us. It’s a natural anti-inflammatory compound and can aid IBS and those who have very sensitive stomachs. In addition, it is said to improve brain function as well as help prevent Alzheimer’s and prolong aging. Turmeric is warm in flavor and reminds me of the fall season, which is my soul. I hope you love this easy variation of cauliflower rice!
Turmeric Cauliflower Rice
- 1, 10 ounce bag, frozen “riced” cauliflower
- 2 teaspoon of ghee
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1 pinch of sea salt
- 1-2 cracks of pepper
- Take the cauliflower “rice” out of the freezer and break it up while still in the sealed bag. You can do this with your hands or by dropping it on the floor repeatedly (imagine a bag of ice that is all stuck together).
- Heat a large skillet to medium-high heat and add the frozen cauliflower “rice”. Cook until the “rice” is defrosted with a few stirs, about 5 minutes.
- Spoon the “rice” to the edges of the skillet, creating a circle in the center of the pan. Add the ghee to the center of the pan and let melt. Once melted, lightly stir the “rice” into the ghee.
- Add turmeric, garlic powder, sea salt, and pepper. Stir to incorporate all seasoning.
- Serve alongside protein such as my 40 Clove Chicken or My Husbands Rocking Paleo Marinated Grilled Chicken.