Wow, it’s been a while. So sorry! I’ll be better, I promise.
Recently, I’ve been caught up with transitioning back to school, doing homework and working on the school paper, but I did have time to make a new logo (let me know if you like it!) and I have been fairly active and eating clean since I’ve gotten back to school, which means more ideas for posts.
Right now, I’m living in an apartment off-campus that’s about a 25 minute walk, so I’ve been moving quite a bit. Also, I am completely off my school’s meal plan, so I have been experimenting with a ton of different meals (mostly involving veggies). Last night, I made the most amazing cauliflower dish that every definitely needs to try! It’s a great way to sneak in veggies by substituting ground up cauliflower for rice. Check it out:
Cauliflower rice bowl
Serves 2
Ingredients:
- 8 ounces of extra-firm tofu, pressed
- 1/2 head of cauliflower
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 medium onion, finely diced
- Juice of 1/2 of a lime
- 2 cups baby spinach, chopped
- 1 avocado, cubed
- Sriracha to taste
Directions:
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper. Cut the tofu in 1-inch cubes and spread on the baking sheet. Bake for 8 minutes, flip and bake for 8 more, so the tofu is a crispy brown.
- While the tofu is baking, start the cauliflower rice by placing florets into a food processor and pulsing until it reaches a rice-like consistency.
- Heat oil on a skillet with olive oil, onion and garlic on med-high heat and cook for 4-5 minutes. Add the cauliflower rice and squeeze in the lime juice, stirring to prevent burning, for 10-12 minutes or until it is lightly brown. Add spinach and cook till it is slightly wilted.
- Divide between two bowls. Top with tofu and avocado. Drizzle with Sriracha to taste.
- Enjoy!
A Cup Of Fitness 