I try my best in life to maintain a balanced mentality towards food by avoiding using descriptive words like “off-limits”, “guilty”, or even allowing myself to feel shame after eating. (Note that I said try: I am not perfect). Not that I was always this way. I used to be a slave to food. I would pair eating with negativity and guilt (you can read my story here) but what helped me through a good portion of healing was a constant examination of my self. And by that I mean I learned to quiet the loud judging voice that criticized and labeled the foods I ate as bad vs. good.
I, by no means, intentionally try to promote health over here at Fork & Beans to the extent that I refuse to include fried foods or baked goods that are dipped, drenched, and dunked in (non-dairy) butter in my recipe box.. My goal simply is to make those who have food allergies feel “normal” again. If that means creating a recipe that has tons of oil, loads of sugar, and a hellalotta fat just to get a delicious flavor then dammit, I will go that extra mile for you.
Then there are recipes like this one that is chock-full of veggies and incredibly good for you. See what I’m doing here? Balance. I don’t know about you but I’m always looking for a little more balance in my life…
- ½ head of cauliflower, pulsed in a food processor until rice-like
- 1 large tomato, diced (do not drain the juice)
- ½ onion, diced
- 2 garlic cloves, minced
- ½ jalapeno, deseeded and minced (optional)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- dash of cayenne pepper
- ¼ c. cilantro, chopped
- In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
- Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.