Happy Tuesday, pals! We have a little rain here this morning, so I’m going to tackle some painting in the house until the sun decides to show its face again. Next up is the guest bedroom and bathroom. I literally cannot WAIT to finish this painting. It’s the price (or rather the not so pricey price) you’ve got to pay when you do most of everything yourself. DIY is no joke, but it saves money and there’s something to be said about the pride you feel once you’ve successfully accomplished another project!
Today’s recipe is a quick and easy pesto chicken stir fry with a creamy cauliflower mash. It’s funny to me how dishes come and go in popularity. Instagram seems to be jam packed with recipes for oats, avo toast, celery and cilantro juice, and everything keto (including cauliflower all the ways – riced, mashed, roasted, made into a pizza dough etc etc…). I thought I’d hop on the bandwagon and see what I could come up with. I’m not keto by any means, but I’m definitely here for trying new ways to prepare veggies. When it comes to nutrition and diet, we all have different paths. Find something that works for you, don’t get sucked into the latest trend, keep an open mind and never judge someone for the choices they make. You do you, boo. We are nothing without our health, so treat your body and minds with kindness and care and reap the benefits!
This stir fry is simple and you could easily swap veggies for whatever you have in your fridge or freezer. You could also go vegan by adding tofu! The basil pesto I use is a recipe I posted a few months ago on my Instagram feed. You can find it in the squares via my account @sincerely_les
Sincerely,
Les
For the stir fry:
- 2 tbsps EVOO
- 1 cup green beans
- 1 cup broccoli (cut into small pieces)
- 2 cups of shredded rotisserie chicken (or chicken breast)
- 1 diced red pepper
- 1 diced yellow pepper
- 1 diced shallot
- basil pesto (i used approx 1/4 cup)
Method:
In a large pan or skillet, heat 2 tbsps of oil and add shallot and cook until translucent. Add veggies and cook until softened but still have a little crunch. Add chicken and pesto. Mix well. Salt and pepper to taste. Easy peasy.
For the Cauliflower Mash:
- 1 bag of cauliflower florets (2 lbs or approx 900 g)
- 2 cloves of garlic (smashed)
- 1 1/4 cup of bone broth (I used Imagine Foods Chicken bone broth) or if vegan/veg you could use a vegetable broth
- 1 tbsp ghee (if vegan sub 3 tbsps cup full fat coconut milk)
- 2 tbsps fresh chives (or any other herbs of choice)
- salt and pepper to taste
In a medium pot, add bone broth. Using the side of a knife, smash the garlic flat and add to pot. once the chicken broth is simmering, add cauliflower florets, cover and turn heat to low. Allow the cauliflower to steam until fork tender (10-15 mins). Transfer mixture to a food processor or blender. Add ghee and salt and pepper to taste. Allow to blend until very smooth. Stir in herbs.
Serve the stir fry with the mash and enjoy a super nutritious, low carb, easy dinner that won’t break the bank. Enjoy!
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