Cauliflower Fried Rice with Bacon and Chicken (Grain–free. AIP)

This grain free fried rice is full of flavor from ginger, garlic and green onions, and is filling enough to serve as a main dish with the bacon and chicken. Yum! -- The Nourishing Gourmet

This fun dish is full of flavor from ginger, garlic, green onions. And, because it’s made with cauliflower “rice”, it’s also Grain Free and AIP-friendly! The bacon adds depth of flavor that can’t be beaten. Plus, with the addition of the chicken, this is a main dish!

As I mentioned in this post about saving bacon grease, my husband taught me his family’s method of making fried rice, and the secret was using bacon grease. So much flavor! I’ve used it in this dish, and it adds a lovely depth of flavor. You can use avocado oil, pastured lard, or whatever nourishing heat-safe fat you have on hand if you don’t consume pork products or just don’t have any bacon in the house. I’d start with about 2 tablespoons.

Since my post on the bacon grease, I’ve gotten a few requests to talk more about how to find the best bacon/pork products. I think that topic deserves its own post detailing the “best, better, and worst” options. Meanwhile, I suggest that you buy the best quality that you can afford, with pastured organic bacon being the top choice. I also give very simple directions for making your own bacon in my soup cookbook, Ladled! If you are on the AIP diet, my understanding is that you should be using nitrate-free (something I choose to do normally).

Other AIP Recipes:

This dish comes together quickly. Prep ingredients before starting, or if you are comfortable doing two things at once, dice the chicken while the bacon cooks and prep the ginger, garlic, and carrots while the chicken cooks. This is another dish that cooks best in my beloved 12-inch cast iron pan. (affiliate link).

Cauliflower Fried Rice with Bacon and Chicken (AIP, Grain-free)

Serves 2 main dish servings (4 small sides)

Ingredients:

  • 3 slices of bacon
  • 2 chicken thighs (or breasts), diced
  • 2 celery sticks, rinsed and thinly sliced
  • 16-ounce package of cauliflower rice (about 3 ½ cups)
  • 1 heaping teaspoon fresh, grated ginger
  • 1-2 large garlic cloves, peeled, and finely minced or put through a garlic press
  • 3 green onions, roots trimmed and top couple of inches cut off, then thinly sliced
  • ½ cup of grated carrots (peeled before grated)

1. In a large saucepan, cook bacon over medium heat, turning to brown evenly. Once the bacon is done, remove to a plate, and add the diced chicken and celery sticks to the hot grease. Cook, stirring as needed to cook evenly. Cook until the chicken is done (no pink in the middle).

2, Add the cauliflower rice, ginger, garlic and carrots, and green onions. Cook, stirring as needed to prevent sticking. If at anytime the pan seems dry, you can add more saved bacon grease, or other fat/oil. Cook for about 7 minutes or until the cauliflower and carrots are tender. Crumble bacon over the dish and salt to taste and enjoy.

 

Cauliflower Fried Rice with Bacon and Chicken (Grain–free. AIP)
 
Serves: 2
 
Ingredients
  • 3 slices of bacon
  • 2 chicken thighs (or breasts), diced
  • 2 celery sticks, rinsed and thinly sliced
  • 16-ounce package of cauliflower rice (about 3 ½ cups)
  • 1 heaping teaspoon fresh, grated ginger
  • 1-2 large garlic cloves, peeled, and finely minced or put through a garlic press
  • 3 green onions, roots trimmed and top couple of inches cut off, then thinly sliced
  • ½ cup of grated carrots (peeled before grated)
Instructions
  1. In a large saucepan, cook bacon over medium heat, turning to brown evenly. Once the bacon is done, remove to a plate, and add the diced chicken and celery sticks to the hot grease. Cook, stirring as needed to cook evenly. Cook until the chicken is done (no pink in the middle).
  2. Add the cauliflower rice, ginger, garlic and carrots, and green onions. Cook, stirring as needed to prevent sticking. If at anytime the pan seems dry, you can add more saved bacon grease, or other fat/oil. Cook for about 7 minutes or until the cauliflower and carrots are tender. Crumble bacon over the dish and salt to taste and enjoy.

 

Gingery Broccoli and Mushroom Beef Stir Fry

This easy dish makes a wonderful and flavorful frugal main dish that is paleo and AIP friendly too!  Serve it over desired carbohydrate (AIP - think cauli-rice or sweet potato). -- The Nourishing GourmetThis easy main dish is a stand by for our family. Ginger and garlic brightly flavor broccoli, mushrooms, and ground beef. It’s wonderful served over rice, cauliflower rice, or even eaten on its own. It’s very frugal, and fast to make – all of which makes this dish reappear on our menu frequently.

This is also the type of meal that works so well for us to be both an AIP-friendly main for me, and a dish that everyone else can enjoy too. I can serve this with rice or quinoa for my family to enjoy, and for me, I can enjoy it with cauliflower rice, or top a sweet potato with it.

I’ve mentioned many times that we typically eat a very simple diet, and this is an example of that. It just takes a couple of vegetables (and really, you can also make this with just broccoli), a meat, some fresh ginger and garlic, and a carb to serve it with. I should also note that this isn’t a “stir fry” made the traditional Chinese method. This is our easy no-fail method where the vegetables get well cooked along with the meat.

A couple of notes on the recipe:

  • For those on the AIP diet, you may like to pick up a bottle of coconut aminos. I like this recipe just as it is, but having the option of the sweet and salty coconut aminos is nice too.
  • To grate the fresh ginger, I love using my microplane (it has many uses in the kitchen!).
  • I use my largest beloved cast iron pan for dishes like this. I bought my largest pan at Goodwill (and practically had to fight off other shoppers for it). This 12-inch cast iron is very similar to what I used.

 

Gingery Broccoli and Mushroom Beef Stir Fry

Ingredients:

  • 2 tablespoons of fat of choice (I like saving leftover bacon grease for dishes like this. Yum!)
  • Two cups of broccoli (cut into smallish stalks/florets )*
  • ½ pound of mushrooms, gently washed, and thinly sliced
  • 1 pound of ground meat of choice (I used grassfed beef, but pork would be nice too)
  • 1 to 2 inches of fresh ginger, peeled and grated (you want about 1 tablespoon)
  • 3 large garlic cloves, peeled and finely minced or put through a garlic press
  • Unrefined salt to taste
  • To serve: soy sauce, tamari (for gluten-free), or coconut aminos (for AIP option), optional

Directions: 

1. In a large pan, heat fat of choice over medium to medium-high heat (stay with medium if using a cast iron pan) until hot. Add the broccoli and mushrooms and sprinkle with salt. Cook, stirring, for 5 minutes, or until the mushrooms are soft.

2. Add the beef, ginger and garlic cloves, and sprinkle again with salt. Stir, breaking the beef into small pieces as it cooks, until the beef it completely cooked.

3. If you have excess fat (depending on the grade of ground beef you used), push the meat and vegetables to one side, and tip the pan slightly to pool the grease on one side of the pan. Remove with a spoon.

4. Salt to taste. Serve with desired carbohydrate (such as rice, quinoa, cauliflower rice, sweet potatoes), and soy sauce, tamari, or coconut aminos.

*After I cut off the bunch of florets at the top of the broccoli stalk, I cut off the very end of the broccoli stem. I then peel the stem of the broccoli to remove the hard exterior, and thinly slice it. I add it back to the florets, and it will cook in the same time as the florets (plus, it’s very delicious, and reduces waste!).

Gingery Broccoli and Mushroom Beef Stir Fry
 
 
Ingredients
  • 2 tablespoons of fat of choice (I like saving leftover bacon grease for dishes like this. Yum!)
  • Two cups of broccoli (cut into smallish stalks/florets )*
  • ½ pound of mushrooms, gently washed, and thinly sliced
  • 1 pound of ground meat of choice (I used grassfed beef, but pork would be nice too)
  • 1- 2 inches of fresh ginger, peeled and grated (you want about 1 tablespoon)
  • 3 large garlic cloves, peeled and finely minced or put through a garlic press
  • Unrefined salt to taste
  • To serve: soy sauce, tamari (for gluten-free), or coconut aminos (for AIP option), optional
Instructions
  1. In a large pan, heat fat of choice over medium to medium-high heat (stay with medium if using a cast iron pan) until hot. Add the broccoli and mushrooms and sprinkle with salt. Cook, stirring, for 5 minutes, or until the mushrooms are soft.
  2. Add the beef, ginger and garlic cloves, and sprinkle again with salt. Stir, breaking the beef into small pieces as it cooks, until the beef it completely cooked.
  3. If you have excess fat (depending on the grade of ground beef you used), push the meat and vegetables to one side, and tip the pan slightly to pool the grease on one side of the pan. Remove with a spoon.
  4. Salt to taste. Serve with desired carbohydrate (such as rice, quinoa, cauliflower rice, sweet potatoes), and soy sauce, tamari, or coconut aminos.
Notes
*After I cut off the bunch of florets at the top of the broccoli stalk, I cut off the very end of the broccoli stem. I then peel the stem of the broccoli to remove the hard exterior, and thinly slice it. I add it back to the florets, and it will cook in the same time as the florets (plus, it’s very delicious, and reduces waste!).

 

Creamy Grain-Free Porridge

This creamy, flavorful porridge is grain and dairy-free, and is a lovely way to start the day. Can you guess what the secret ingredient is?! It also makes a great snack in the afternoon or evening. It’s perfect for those on a Paleo or AIP diet, or just those who enjoy a healthy alternative to grain based porridges. --- The Nourishing Gourmet

This creamy grain-free hot “cereal” is gently spiced with cinnamon and ginger for a delicious and good-for-you breakfast! I discovered this method of making a hot porridge since I started the AIP diet. It only takes a minute to put the ingredients together, and then it gently simmers while I get breakfast for the rest of my family together. The secret ingredient? Cauliflower! It’s crazy how many great things you can do with this vegetable.

I love that I can have a creamy hot cereal again! It’s perfect for those on a grain-free diet, paleo diet, or the AIP diet.

I will mention that my two oldest, who eat grains (one gluten-free, one not) weren’t too sure about this recipe, which is why I make it just for myself. This creamy quinoa breakfast cereal is more to their liking. So if you are eating cream-of-wheat one morning, and then make this the next, don’t expect it to taste similar! But I did find that my one-year-old is a fan, like me. 🙂

Notes on Ingredients:

  • If you can have dairy, this would be scrumptious with cream or half and half.
  • I used this lovely Coconut Cream (gum-free). (Amazon links affiliate)
  • If you weren’t on the AIP diet, you could also try it with homemade almond milk.
  • Find out how to make cauliflower “rice” for this recipe here, but I cheated and used a package from Trader Joe’s. I used their unfrozen though I imagine their frozen would work as well.
  • Cauliflower when at the peak of the season and newly picked can be very very sweet. This recipe would be even better when using such yummy cauliflower.
  • I added this gelatin for added protein and benefits. I also like to eat this with bacon or sausage on the side.

This creamy, flavorful porridge is grain and dairy-free, and is a lovely way to start the day. Can you guess what the secret ingredient is?! It also makes a great snack in the afternoon or evening. It’s perfect for those on a Paleo or AIP diet, or just those who enjoy a healthy alternative to grain based porridges. --- The Nourishing Gourmet

Creamy Grain-free Porridge

Notes: I like using the high amount of cinnamon and ginger as it disguises the cauliflower flavor even more. However, the higher amount is on the stronger side so I recommend you start with the smaller amount and only adding more if desired. Though I haven’t tried this yet, I think that if you cooked this, and then let it cool and refrigerated it for 24 hours, that the flavors would be even better. You can also consider adding a bit of vanilla extract, or other spices too! 

Ingredients:

1 cup of cauliflower “rice”, uncooked
½ cup of coconut milk or cream (gum-free, if AIP)
½ cup of water
Dash of Salt
¼-1/2 teaspoon cinnamon
¼-1/2 teaspoon ground ginger
½ tablespoon pure maple syrup (or desired amount for sweetness)

Instructions:

1. In a small pot, combine all of the ingredients and bring to a simmer over medium-high heat. Turn down heat to keep to a gentle simmer, and simmer until cauliflower is tender (about seven minutes).

2, Usually, I keep it just like it is, but, if you want it creamier in texture OR if the cauliflower chunks were on the larger size, I recommend briefly pulsing it in a blender or food processor (carefully! The mixture will be hot).

3. Top with berries, diced fruit, toasted coconut flakes, or anything else you’d like!

Serves 1

Creamy Grain-Free Porridge
 
Serves: 1
Cook time:
Total time:
 
Ingredients
  • 1 cup of cauliflower “rice”, uncooked
  • ½ cup of coconut milk or cream (gum-free, if AIP)
  • ½ cup of water
  • Dash of Salt
  • ¼-1/2 teaspoon cinnamon
  • ¼-1/2 teaspoon ground ginger
  • ½ tablespoon pure maple syrup (or desired amount for sweetness)
Instructions
  1. In a small pot, combine all of the ingredients and bring to a simmer over medium-high heat. Turn down heat to keep to a gentle simmer, and simmer until cauliflower is tender - generally about seven minutes.
  2. Usually, I keep it just like it is, but, if you want it creamier in texture OR if the cauliflower chunks were on the larger size, I recommend briefly pulsing it in a blender or food processor (carefully! The mixture will be hot).
  3. Top with berries, diced fruit, toasted coconut flakes, or anything else you’d like!

 

White Hot Chocolate (Inspired by The Lion, the Witch, and the Wardrobe)

This frothy and creamy white hot chocolate is dairy-free and made with healthy ingredients! It's inspired by The Lion, The Witch, and the Wardrobe, but it's lovely to enjoy with any book! -- The Nourishing Gourmet

By Katie Mae Stanley of Nourishing Simplicity

Rich and creamy, this dairy-free white hot chocolate transports you to the land of Narnia.

As winter melts into spring I can’t help but to think of the magical land of Narnia as it was right before Aslan returned, in The Lion, the Witch and the Wardrobe. It was a cold and bleak place, with no hope for the future, a world of never ending winter.

Edmund followed his sister Lucy through the wardrobe, unable to find her, he found himself alone and cold in the snowy woods.

To his surprise a “Queen” better known as the White Witch pulled up beside him in her sleigh. Once she realized he was a “son of Adam” she changed from harsh creature to a flattering and almost nurturing type. Despite Edmund’s trepidations he was beguiled but the promise of warmth, a hot drink, Turkish delight, and ultimately a kingdom.

Edmund felt much better as he began to sip the hot drink. It was something he has never tasted before, very sweet and foamy and creamy, and it warmed him right down to his toes

~C.S. Lewis, The Lion, the Witch, and the Wardrobe 

White Hot Chocolate Quote

I always wished that I could be Edmond just for a few minutes so I could savor the delicious, hot drink and Turkish Delight too!  It left me wondering what that very sweet and foamy and creamy could possibly be.

It couldn’t be classic hot cocoa since that was already popular in England. It occurred to me that it very well could be a white hot chocolate, which is oh so creamy, and not commonly drank at that time.

This is not your regular white hot chocolate made with the bars you see in the store, instead, it is made with cocoa butter. Cocoa butter gives the drink a smooth and creamy texture with just a hint of chocolate essence.

Curl up with your loved ones and this drink, to enjoy the story once again or for the very first time before winter melts into spring!

OTHER RECIPES INSPIRED BY BOOKS

Ingredients and Equipement: 

(Affiliate links)

White Hot Chocolate

Ingredients: 

  • 3 cups almond milk (or other milk/milk substitute)
  • 1/4 cup maple syrup or raw honey
  • 2 tablespoons cocoa butter, grated
  • 1 vanilla bean, caviar scraped out
  • 1/8 tsp unrefined salt

Directions:

1. Split the vanilla bean in half and scrape the caviar (insides) out with a sharp knife.

2. In a small sauce pot, combine the milk, maple syrup (honey), cocoa butter, vanilla, and salt. Warm over medium heat until the milk is warm and the cocoa butter is melted.

3. Pour into two mugs and froth with a milk frother if desired.

White Hot Chocolate (Inspired by The Lion, the Witch, and the Wardrobe)
 
 
Ingredients
  • 3 cups almond milk (or other milk/milk substitute)
  • ¼ cup maple syrup or raw honey
  • 2 TBS cocoa butter
  • 1 vanilla bean, caviar scraped out
  • ⅛ tsp unrefined salt
Instructions
  1. Split the vanilla bean in half and scrape the caviar (insides) out with a sharp knife.
  2. In a small sauce pot, combine the milk, maple syrup (honey), cocoa butter, vanilla, and salt. Warm over medium heat until the milk is warm and the cocoa butter is melted.
  3. Pour into two mugs and froth with a milk frother if desired.

 

White Hot Chocolate Picture