LUNCH TIME! Who wants some? CAULIFLOWER RICE BOWL FOR CAULIFLOWER RICE BOWL: 1 1⁄4 cups cauliflower florets (makes 3⁄4 cup “rice”) 1 teaspoon fresh lime juice 1⁄4 cup finely chopped fresh cilantro 2 teaspoons melted coconut oil 1 1⁄2 cups sweet potato, cubed 1 ⁄2 cup red bell pepper, cut into 1⁄2” thick strips 1⁄2 yellow onion, cut into 1⁄2” strips Salt and pepper, to taste FOR PINEAPPLE AVOCADO SALSA: 1/4 cup pineapple, diced 1⁄4 cup avocado, diced 1 small tomato, diced 2 tablespoons finely chopped fresh cilantro 1 tablespoon green onion, thinly sliced 1/2 tablespoon serrano chili, thinly sliced (remove seeds and ribs for more mild salsa) 1 tablespoon fresh lime juice 1 teaspoon olive oil Sea salt and pepper, to taste 1. Preheat oven to 425°F. Toss the sweet potato cubes with 1 teaspoon of the oil and arrange in an even layer on one side of a parchment-lined baking sheet. Toss the red pepper and onion with the remaining oil and place on the other side of the baking sheet. (The separation is in case the peppers and onions roast more quickly than the sweet potatoes.) Roast for 15-20 minutes or until golden and tender. 2. While veggies are roasting, prepare the cauliflower rice. Place the florets in the bowl of a food processor. Pulse until finely chopped, but not pureed. Transfer to a medium bowl. Stir in the fresh lime juice and cilantro. Season well with salt and pepper. Set aside. (Note: this can be served cooked instead of raw. Simply saute the “rice” in a little oil in a skillet over medium heat and cook for 5-7 minutes. Then add the lime and cilantro.) 3. Prepare the salsa by combining all of the ingredients in a small bowl. Taste and add more salt or lime juice if needed. 4. Place cauliflower rice in a shallow pasta or soup bowl. Top with the roasted veggies. Serve with the salsa. If you're interested in taking control of your health, def check out our recipe bundles that are 50% right now: SHOP + SAVE BIG: http://www.sgs.to/bundles

simplegreensmoothiesさん(@simplegreensmoothies)が投稿した動画 -

Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 11月18日 01時35分


LUNCH TIME! Who wants some?
CAULIFLOWER RICE BOWL
FOR CAULIFLOWER RICE BOWL:
1 1⁄4 cups cauliflower florets
(makes 3⁄4 cup “rice”)
1 teaspoon fresh lime juice
1⁄4 cup finely chopped fresh cilantro
2 teaspoons melted coconut oil
1 1⁄2 cups sweet potato, cubed 1
⁄2 cup red bell pepper, cut into 1⁄2” thick strips
1⁄2 yellow onion, cut into 1⁄2” strips
Salt and pepper, to taste

FOR PINEAPPLE AVOCADO SALSA:
1/4 cup pineapple, diced
1⁄4 cup avocado, diced
1 small tomato, diced
2 tablespoons finely chopped fresh cilantro
1 tablespoon green onion, thinly sliced
1/2 tablespoon serrano chili, thinly sliced
(remove seeds and ribs for more mild salsa)
1 tablespoon fresh lime juice
1 teaspoon olive oil
Sea salt and pepper, to taste

1. Preheat oven to 425°F. Toss the sweet potato cubes with 1
teaspoon of the oil and arrange in an even layer on one side
of a parchment-lined baking sheet. Toss the red pepper and
onion with the remaining oil and place on the other side of
the baking sheet. (The separation is in case the peppers and
onions roast more quickly than the sweet potatoes.) Roast
for 15-20 minutes or until golden and tender.
2. While veggies are roasting, prepare the cauliflower rice.
Place the florets in the bowl of a food processor. Pulse until
finely chopped, but not pureed. Transfer to a medium bowl.
Stir in the fresh lime juice and cilantro. Season well with
salt and pepper. Set aside. (Note: this can be served cooked
instead of raw. Simply saute the “rice” in a little oil in a skillet
over medium heat and cook for 5-7 minutes. Then add
the lime and cilantro.)
3. Prepare the salsa by combining all of the ingredients in a
small bowl. Taste and add more salt or lime juice if needed.
4. Place cauliflower rice in a shallow pasta or soup bowl. Top
with the roasted veggies. Serve with the salsa.

If you're interested in taking control of your health, def check out our recipe bundles that are 50% right now:

SHOP + SAVE BIG: http://www.sgs.to/bundles


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