Meatless Friday!


As Lent season has officially kicked off, we try our best to avoid meat on Fridays. Honestly, there is a Friday or two (or three lol) where we forget, but happily this week we remembered before I hit the grocery store. We were still feeling really hungry though, so decided to make a cauliflower fried rice bowl, packed heavy with a variety of veggies and sauteed shrimp on top. We took the lazy route, and used a lot of the frozen veggies we usually use for Char (edamame, peas, carrots, corn). A great way to add a little more protein to the dish is to scramble an egg or two and throw into the dish right at the end, sprinkled alongside green onions. I think it ties everything perfectly together. For those trying to cut out starchy carbs, cauliflower is a great alternative for rice dishes, especially because it truly fills you up the same way. We devoured the entire pan within minutes.

We had a long week over here as Nick was traveling for five days, so I was on solo duty with Char. Needless to say, we crashed immediately last night post-dinner. But we are down to the one week countdown for our Baby-moon escape, so that will certainly power us through this next week.

Now on to brace the 20 degree weather outside…..where are you Spring? I’m ready!

Shrimp & Veggie packed Cauliflower Rice Bowls: serves 3


  • 1 large head of cauliflower; shredded using a grater
  • 1/2 lb of peeled/de-veined shrimp (about 10-12 shrimps total)
  • 1 bunch of green onions or scallions; finely chopped
  • 1 yellow onion; finely chopped
  • 2 large carrots; diced into bite size pieces
  • 1 egg
  • 1 table spoon of olive oil
  • 2 table spoon of sesame oil
  • 1/2 cup of soy sauce
  • salt & pepper for seasoning
  • 1 tea spoon of ginger
  • 4 garlic cloves; finely chopped
  • 1 cup of  frozen veggies (mixed medley)
    • we also threw in a 1/2 cup of frozen edamame


  1. Partially cook the frozen veggies (just a few minutes-it will cook more in the stir fry)
  2. Grate the entire head of cauliflower.
  3. In a frying pan on medium heat add olive oil. Saute two cloves of chopped garlic with chopped onions and sliced carrots.
  4. Add to the frying pan the rest of the veggies (original frozen ones), grated cauliflower, ginger, salt & pepper, soy sauce, and sesame oil
  5. As that is cooking, in another frying pan saute shrimp with some olive and remaining garlic cloves. Cook two minutes each side.
  6. Add whisked egg and shrimp to the stir fry dish for about one minute stirring lightly.
  7. Feel free to season more if need be. Toss with chopped scallions or green onions and serve 🙂

Tackling the play ground these days like a boss…..



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