Motherhood,  Recipies

My Paleo Stir-Fry

So, today I have a recipe for you all, and as promised it is a paleo recipe.  It is not simply paleo though; it is autoimmune paleo, which makes it even better.

While this recipe is specifically tailored for those like me who are trying to heal themselves of an autoimmune disease, it can be enjoyed by anyone as long as you don’t hate cauliflower.

While it makes my house smell bad sometimes, cauliflower has been a Godsend for me since I started this new diet.  I don’t love it mashed, but I use it as ‘rice’ at least every other day.  It has been my side dish for dinners, a snack and used in my homemade sushi rolls.

Today I want to share a paleo stir-fry recipe that I whipped together yesterday.  This would be great for anyone who wants an easy*, low carb, super filling dish.

Below is everything you need for the recipe.  Cauliflower, frozen peas, baby carrots, a naked rotisserie chicken, a healthy cooking fat and fish sauce (salt and pepper are optional).  I use this brand of fish sauce.


Steam, bake or boil your baby carrots.  Just do what you think is easiest; I steamed mine.

Grind up your cauliflower in the food processor and it should look like the picture below.  Begin to sauté in your fat of choice for a few minutes.  I used avocado oil.

By now, your carrots should cooked.  Cut them up and add them in with frozen peas and toss.

Break off some pieces of chicken and throw those in with a few drops of fish sauce.  Your finished product should look like the photo below.  Bon appétit!

You have options with this recipe.  What I do is I grind all my cauliflower at once so I get it over with and sauté it just for a couple of minutes so it is partially cooked.  Then I put in the fridge and use it throughout the week.  I always have some steamed veggies in the fridge as well so when I made this recipe, I was already half done.

If you enjoy this dish, you can always do the same type of thing.  Imagine just scooping partially cooked cauliflower ‘rice’ into the pan, chopping and adding some carrots and peas, throwing in the chicken and sauce and being done.  With things already prepared this recipe takes less than 10 minutes to put together.

*Now, if I had read on the blogs 2 months ago that this recipe was easy, I would have rolled my eyes.  The reason is because you have to use a food processor.  I have always loved to cook, but I was never into gadgets.  Turns out, they really do open the door to a lot of options with your food, and they save tons of time especially if they are dishwasher safe.  So, this recipe is easy IF you have a food processor.  If you don’t, you have to use a hand cheese grater.  While it is not difficult, it is just frustrating when you are hungry and want to eat.  I’ve been there.

UPDATE: Now you can just get riced cauliflower at the store!


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