Cauliflower Fried Rice (Dukan and Paleo)

Cauliflower Fried "Rice"

We loved this recipe!

Thank you Nomnompaleo.com for sharing your recipe!  We can't wait to try different variations of this fried "rice".  We may have mentioned before, but we are not big fans of cauliflower, don't really care for the taste.  In the past, we never made cauliflower at home, it's expensive here in Hawaii and it's usually a side dish at a restaurant, steamed with not much seasoning.  We've experimented with Cauliflower Pizzas and now enjoy cauliflower!  (We'll post the Cauliflower Pizza recipe soon).

We did change the recipe a tiny bit to accomodate either what we could find at the Farmer's Market and what we had in our fridge.

We made the Paleo version of this recipe but it's easy to change it to a Dukan recipe...many Paleo recipes are!  For Dukan Dieters, omit the bacon if you're worried about fat and use a lean meat or you can go meatless too.  Also use non-stick spray instead of the bacon fat.  Easy!

RECIPE:
Serves 4-6
Prep time: at least 20 minutes (we have a tiny food processor, the male half said we could buy a larger one if I start using ours on a regular basis :-))
Cook time: around 20-30 minutes (sorry I forgot how long it took us)

1 small head of cauliflower, washed and cut into florets
3 slices of uncured bacon, diced small
2 eggs, beaten
1 inch piece of ginger, grated fine
1/2 yellow onion, diced small (you can use a whole one)
4 oz. shiitake mushrooms, sliced
2 green onions, chopped
2 T. fresh cilantro, chopped
2 T. fresh basil, chopped
kosher salt and black pepper to taste
splash of vinegar
splash of Red Boat Fish Sauce (don't leave this out!)

Pulse cauliflower florets until they are the size of rice (we over pulsed ours).  Cook bacon in a pan over medium heat.  While the bacon is cooking, chop the rest of your ingredients.  Remove cooked bacon and some of the bacon fat (leave enough to cook the egg).  Beat eggs, add salt and pepper, then fry a thin omelet in the pan.  My mother used to chop the omelet up into small pieces when the egg was almost done cooking, so we did the same.  Remove egg from pan.

Turn the heat up to medium-high (add bacon grease or spray pan with non-stick spray) and add chopped onions with a pinch of salt and a dash of pepper.  When the onions are softened, add the mushrooms and stir fry until mushrooms are almost cooked through.  Add ginger, stir fry for 30 seconds.  Add cauliflower and some salt and pepper, stir.  Put a lid on your pan and lower your heat to low and let cook for about 5 minutes.  When the cauliflower is tender, add the egg and herbs.  Mix, add salt and pepper if needed.  Top off your fried "rice" with a splash of fish sauce and serve.

Enjoy...we sure did!

Blog Name Change and an Update

Hope everyone had a nice and Dukan successful weekend.

This morning we were fiddling with out blogger template, trying to change things up a bit and decided to rename our blog (the URL will remain the same for now).  Decided to simplify our blog name to "Dukan-ing in Hawaii".

Our recipes can be used in many different locations around the world but for the most part, we usually change recipes because we're using what's available in Hawaii and what's not going send us to the 'poor house'.  Every place has its perks and challenges when it comes to ingredient availability -- for Hawaii it's being a state that imports a lot of its goods and our humid weather.  Don't get us wrong, we rather run around in flip flops and shorts pretty much every weekend of the year versus dealing with snow and temperatures below zero!

So, the big hula competition is over....we enjoyed over 18 hours of live hula coverage!  It was a long hula day yesterday but we managed to bake a Paleo Banana Bread for the male half of this couple.  That recipe will be posted in a week or so.  Dukan'ers can enjoy this recipe during Consolidation and Stabilization...and it doesn't have any grains or add sweeteners!

This coming weekend will be a cooking weekend.....hope to have more recipes up throughout April.   We're keeping up our 30 minute cardio workouts almost daily.  We haven't done a Pure Protein day in forever -- will have to plan one this week.  Speaking of food, the weather has been unusually cold in Hawaii for this time of year (with the exception of yesterday).  We've been dipping down into the low sixties, upper 50's...which I know doesn't seem bad compared to other places, but it's just something we're not used to nor are we prepared with a lot of warm clothes.  I looked back to what we ate in February and March -- mostly Nabe (Japanese hot pots).  It was a way for us to eat healthy, simple and warm!

Dukan Avocado Tartare (it's Paleo too!)

Avocado Tartare

We loved this recipe!  Well, I loved it and the male half thought it was tasty even though it has raw onions in it.

We used a recipe we found on Foodland's website and tweaked it a bit (and at home we refer to it as "Avocado Salsa".  We used less oil, less lime juice and left out the fresh oregano since we didn't have any.   Even with less lime juice, it was still very tart and tangy...we'll probably use even less next time.    We actually used way too much cilantro...we didn't want to waste it...the recipe below shows the correct amount you may want to use.

For Dukan Dieters, you may want to wait until Consolidation and Stabilization to consume this due to the fat content of the avocado and the amount of olive oil used.

RECIPE:
Serves 4-6
Prep Time: approx 20 minutes

2 ripe, large avocados, pitted and diced (skin removed)
1 jalapeno or serrano chile (seeds removed), diced (we used a jalapeno)
1/3 c. fresh cilantro, chopped
1/3 c. red onion, chopped
1/8 c. fresh lime juice (approx 1 lime)
salt and pepper to taste
1 t. Tamari (wheat free, gluten free low sodium soy sauce)
1/2 - 1 T. olive oil

Mix all ingredients to together.  Add more salt and pepper if needed.  Chill for about an hour and serve.

This Avocado Tartare goes great with our Seared Ahi Tuna Recipe!  You can use it on tacos, quesadillas, served over a southwestern style steak, etc.

Enjoy...we sure did!

Dukan Seared Ahi Tuna

Seared Ahi Tuna

We both loved this recipe!

Why we've never tried to make it at home...we just don't know.  Last week we got back in touch with our fish guy...for those new to our blog, we are very lucky to know a guy here in Honolulu who enjoys going to the fish auction.  What this basically means is, we pay his much lower weight for fresh fish which is sometimes less than 1/4th the cost in a market like Whole foods.  The taste is also fresher.

Originally we envisioned baking or grilling our fish but our fish guy was so excited to tell us he just cut some ahi tuna and it sashimi grade...for those not familiar with the term, it basically means it is a very good quality and can be eaten raw.  Our fish guy said "you're not going to cook this are you?!"  So, we decided to have Seared Ahi Tuna.

This is a very tasty and easy dish to prepare.  The fish cooks VERY quickly since you're searing it, not cooking it through.  We used Tom's Blackened Seasoning from allrecipes.com...we used Truvia instead of sugar, but other than that, we used the recipe as is....oh except we made only a quarter of the recipe.   For the ahi, we followed Foodland's recipe...we made the avocado tartare too...that recipe will be coming up on Monday, April 8th!  This can be Paleo - use Stevia as your sweetener for the seasoning.

We are definitely making this again.

RECIPE:
Serves 3-4 (depends what you're having it with, if you're having a starch, etc.)
Prep Time: approx 20 minutes
Cook Time: less than 10 minutes

2 - 6 oz. sashimi grade ahi tuna blocks (we tried to cut ours into 1 - 1 1/2" blocks, try not to cut your fish too thin or it'll cook too quickly)
1/2 T. extra virgin olive oil
blackening spice (see below)

Blackening Spice ingredients:
1/4 T. paprika
1 t. dried thyme
1/2 t. onion powder
1/2 t. garlic powder
1/4 T. natural sweetener (we used Truvia) - use Stevia if you're on Paleo (but I would try less than 1/4 T. first)

Wash and pat dry your fish.  Heat your pan on high heat for a couple of minutes.  Brush fish with olive oil and season evenly with blackening spice (if you're in Attack, omit the olive oil, rub the seasoning on your fish and spray your pan with a little bit of non-stick spray).  We didn't add any more salt but you can season your fish with salt before the blackening spice if you wish.  Place fish into hot pan, sear on all sides until brown on the outside and opaque on the inside, about 1 minute per side.

Remove fish from pan and place on a plate lined with paper towels.  Let fish cool before slicing.  We used this time to make our Avocado Tartare.

The male half of this couple had his fish with our Sesame Cucumber Salad, Avocado Tartare and Okinawan Sweet Potatoes.  I had the same minus the potatoes.    This can be eaten as is - Pure Protein or served with veggies.

Enjoy...we sure did!

Another Weekend of No Cooking!

I've already announced to the male half this will be a non-cooking weekend for us.  It's Merrie Monarch weekend starting from this evening.  Merrie Monarch is known to many as the Olympics of Hula.  My annual tradition is to watch the three day event (6 hours each night) with my hula friends.  There's also other televised programs related to Merrie Monarch starting tonight and it's their 50th Anniversary.  So, needless to say, I'll be spending a lot of time curled up in front of a tv watching the competition.

We're already thinking about what we can pick up food-wise.  Poke or seasoned raw fish will probably be on the list as well as a salad or two.  Trying very hard not to cheat since we've been exercising daily and although the pounds haven't dropped off, the body fat percentage has dropped a little.  The male half (although he has no weight to lose) is now taking the stairs to his 8th floor office twice a day.  I've been doing a mix of cardio and strength exercises.

We may try to squeeze an easy meal before meeting up with some out of town guests but we are also working on some home improvement projects....so that may take up most of our non-Merrie Monarch time this weekend.

We do have a couple recipes scheduled to post tomorrow and next week!

That's our update for now :-)

Dukan Japanese Style Cucumber Sesame Salad (it's Paleo too!)

Cucumber Sesame Salad

Help!  We've fallen and we can't get up!  Actually, we fell off the wagon, gained a couple pounds, but are back on track.  The short story - work has been incredibly busy -- working VERY long hours = not much time or energy to meal plan or cook.  We ended up eating what we could while trying to make better choices.  Didn't work.  Last week we decided we gotta get back on track.  Went back to a Cruise-like Consolidation while trying to apply Paleo rules and lost a couple pounds.  Also got back on track with our cardio workouts 5 times per week.

What does a Cruise-like Consolidation Phase with Paleo rules equal to?  Low fat, almost no dairy, no grains, lots of fresh veggies, and trying to choose food items that are close to being natural.  Oh and we're trying to do this while lowering our food budget.  I'm still trying to get a hold on our new way of eating and our new budget.

Cucumbers were on sale the other week (on sale here they are about $1.99 per pound) and we decided to throw together a Japanese style cucumber salad I grew up on.  It is a VERY EASY recipe, tasty and refreshing.   The male half of this couple loves cucumbers and he loved this salad.

This is a Consolidation Phase recipe, although eaten in moderation it worked just fine during Cruise for us.  It's up to you.

RECIPE:

Serves - depends on the size of your cucumber (ours served us 2 times, plus a snack size amount for the male half of this couple)

Prep Time: Approx 20 minutes (part of this time you are letting your cucumbers sit in the fridge)

1 cucumber (approx 3/4 lb.), 1/4" slices (or halves, or cubed, whichever you way you like it)

1 T. ground sesame

1/2 T. sesame oil

1 t. kosher salt (or pure sea salt)

1 T. Tamari (wheat free low sodium soy sauce - I would start with 1/2 T. if you're watching your sodium intake)

Massage salt into cucumbers.  Place bowl of cucumbers into the refrigerator for approximately 10 minutes.  Remove the bowl from the fridge and drain liquid.  Add ground sesame, sesame oil and tamari, mix well and place bowl back in the fridge for a few minutes or until you are ready to eat.  

NOTE: We added cubed konnyaku to our salad because we had half a cube left over, it tastes great either way.   We also made a double order of this which was way too much for us.  We like variety when it comes to our weekly food intake.  We made one order this past weekend and it was just perfect as a side dish for the two of us, plus a snack size portion for the male half the next day.

The following day the cucumbers didn't look as crisp, but they still had a nice crunch to them.

Enjoy...we sure did!

Whoa...that was a long break

That was a longer break than we anticipated.  As our good friend always says, "life got in the way".  It's been a good one though....friends in town for several weeks and things like that.  Oh, work for both of us got crazy and the male half's dental surgery took much longer to heal than the previous surgery.  

We've adjusted our diets to mostly Consolidation with some Paleo meals.  For the most part, we only have whole wheat products once or twice a week if at all.  With this adjustment, we've been able to keep our weight stable.   

We haven't cooked much....usually twice a week now.  We do have a few new recipes to work on and post.  Oh and sadly, my illness lasted about 3 weeks and during that time I gained a couple pounds :-(  Once the crazy work schedule goes back to normal, more cooking will happen and we'll swing back to a more Paleo/Cruise diet.  

Hoping to get those new recipes posted soon!