Riced Veggies

Getting enough greens and vegetables into my kids is a real challenge for me, particularly with KT as she refuses to eat salads or green smoothies. On an AIP or Paleo diet, it isn’t just about eliminating a bunch of different foods. Just as important as eliminating certain foods is getting enough nutrients from the right foods, most importantly green veggies! One of the ways I love packing green vegetables into my kids is by making riced veggies and serving it with a teriyaki or some other flavoured meat. You can do this by hand, but having a food processor to do the dicing for you will make your life so much easier! Plus you can dice a large amount and keep it in your fridge for a couple of days to use for other meals or store portions in your freezer for later use.

Riced Vegetables (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Ingredients:

*All vegetables listed here are optional. Simply decide which fresh veg you want to use. Similarly, all portions are rough estimates. Decide how much you want to make for your meal or for storing for later use. It’s best not to use veg that’s wet when dicing them to prevent it from turning soggy. After washing, pat them dry before dicing.

• 2 tablespoons avocado oil (or oil of choice) for greasing pot
• several handfuls washed kale
• several handfuls baby spinach
• Brussels sprouts
• peeled carrots
• I small cabbage (I like using savoy)
• 2 tablespoons coconut aminos
• 1/2 teaspoon sea salt
• 1 bag frozen cauliflower rice, or dice one fresh cauliflower

Instructions:

Using the multi-purpose blade on your processor, dice all fresh veggies, one vegetable at a time. In a large pot, coat the bottom with avocado oil and heat over medium-high heat. If using frozen cauliflower rice, add that to the pot first and stir, breaking apart the cauliflower until its all separated. Add diced fresh veg and continuously stir to distribute oil and to ensure even cooking. Add coconut aminos and sea salt. Continue to stir until veg are heated through but not soggy and over cooked. Remove from heat and serve or store in fridge for up to two days.