Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice

Here’s a fun and fast side dish that’s great to accompany any Mexican food inspired main dish. I suggest serving this with Sarah’s Beyond Easy Pulled Pork.  Enjoy!

Cilantro Lime Cauliflower Rice

Serves 4.

1 Head Cauliflower

1 Tablespoon Coconut Oil

1⁄2 Small Onion (diced)

1 Clove of Garlic (chopped)

1 Lime, juice and zest

1/4 Cup Cilantro, chopped

Sea salt to taste

1. Rice the cauliflower by grating it on the larger holes on a grated or in a food processor

2. Heat the coconut oil in a large pan over medium-high heat, add the onion and sautee

until soft

3. Add the garlic and cook for a minute or two and then add the cauliflower and cook,

stirring occasionally, until the cauliflower rice is tender, about 7-10 minutes.

4. Turn off heat and add the lime juice, zest, sea salt and cilantro into the cauliflower rice and stir

just to combine.

Poached Egg and Bacon Breakfast Salad


I have a simplistic style of cooking – fresh ingredients and simple cooking techniques. I believe you can cook the most spectacular meals if you buy fresh food that is in-season. Cooking with in-season ingredients is the ultimate key to great tasting meals. For years I have admired chefs such as Donna Hay or the Barefoot Contessa for this exact reason.

This dish is simple, fresh and takes a slightly different spin on your typical eggs and bacon breakfast.

Poached Eggs and Bacon Breakfast Salad

(serves 1)

2 eggs (poached)

2 slices of bacon (fried)

2 cups fresh arugula

4-5 cherry tomatoes (cut in half)

Half Avocado (sliced)

Sea Salt & Pepper

Fry your bacon in a pan and pour the oil into a heat proof container and set aside.

In a separate pan prepare your poached eggs

Toss arugula & cherry tomatoes with 1 tsp (or more if desired) of the reserved bacon grease & fresh ground pepper.

Place mixture on a plate and top with bacon, avocado and poached eggs. Sprinkle egg with sea salt.

Tip: I discovered the most amazing sea salt about 6 months ago. I’m sharing with you because I’m so happy someone else shared with me. If you haven’t tried it already go out and buy Malden Sea Salt Flakes. Crispy little sea salt flakes that will blow your mind. This salt is a must in your kitchen!

Caper Salmon Salad & Fall Chicken Salad


When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time.  Heck just take a fork to them by themselves, they are that good!   To top it off these two recipes are really easy to make and take little time to prepare! [Read more…]

Basil Lime Marinade and Sauce

Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ.  Picture coming soon!

I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing!  This recipe is so versatile!  In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay!  Next up…fish and beef!

Basil Lime Marinade and Sauce

Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)

Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!

Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!

Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.

Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!

Mediterranean Halibut with Olives and Artichoke Hearts

Mediterranean Halibut

With two active little boys its sometimes 3 o’clock in the afternoon before I really start thinking about what I’m going to cook my family for dinner. I really wish I would plan ahead more often but I have learned to enjoy the challenge that comes from whipping something up on a whim. I think the only thing that saves me is that I keep a lot of fresh ingredients on hand in addition to a full pantry.  Maybe I do this to myself on purpose to see what kind of amazing meal I can pull off in minutes. Sometimes it works and sometimes…well…it doesn’t. Lucky for all of us this particular night was a huge success! If you enjoy fish and the flavors of the Mediterranean this is a must try dish.

[Read more…]