After the WDW Marathon last weekend, I gave myself two days to eat whatever I wanted, and then, made some big changes to my eating. Since my training will be slim to none for at least another week, I saw this as an opportunity to try to kick some of the sugar habit I’d regained from the sweet nectar of the Gods of running: Gatorade and Gu.
So I took grains out of my diet, and am trying to eat less meat, while increasing my plant-based protein. So far, it’s been great. I’d forgotten how versatile vegetables are, and how much I love egg whites (I limit my egg yolks to one a day). I’m also down more than 5 pounds in 5 days, although I recognize the majority of this is water weight, especially since the extra salt for the marathon had built up my stored water. But still, I’m feeling great.
I used to use cauliflower to make risotto or pizza crust on a regular basis, but fell out of practice, partially because I remembered it taking more time. After making this recipe, I definitely was wrong. This was quick and delicious!
50g onion, cut into 1 in pieces
50g red pepper, cut into1 inch pieces
50 g Brussels sprouts, quartered
5 medium stalks asparagus, cut into 1 inch pieces
50g broccoli, cut into bite sized pieces
225g cauliflower, cut into pieces
25g spinach, raw
2.5 tbsp pecorino Romano, or nutritional yeast
Coconut oil spray
1/2 tsp saffron
1/2 cup water
1) Heat oven to 350 degrees. Coat baking sheet in coconut oil add 1/2 of the onion, red pepper, Brussels sprouts, broccoli, and asparagus and put into the oven. Cook for 15 minutes or until browned.
2) Put cauliflower and reminding onion into food processor and grind until consistency of rice. Add spinach and grind until shredded and mixed thoroughly.
3) Coat medium pot with coconut oil and add cauliflower mixture. Mix saffron in and cook, adding water slowly, and mixing until al dente.