The Brilliance Of Riced Veggies

The riced veggie trend is one of my favorite things to have happened to grocery stores yet.  Sure, I appreciate the sugar-free products, absolutely.  And I LOVE that there are “natural food” aisles with non-monster brands (once nigh impossible to find.)  But while riced veggies are a cinch to make yourself – if you have a food processor at home – there’s a massive convenience in being able to snag a pre-made bag at the store.  And when a trend hits, that’s what you get – convenience!

I don’t use riced vegetables as the base for my meals all the time – sometimes the larger pieces are a good thing because it feels like you are eating more.  More bulk = feels like more substance.  

BUT…

Riced cauliflower, for one, is a fabulous substitute for rice, pasta, or even mashed potatoes – you get the volume, and a similar texture, without as many calories or carbohydrates.  So it’s a perfect swap for a dinner side (“healthy” fried “rice,” anyone?!) or base, as an example, and can even work for a base for doughs and baked items. 

 

What recently came my way was an announcement about Green Giant’s Riced Veggies – not just the cauliflower, but mixes.  What on EARTH has taken companies so long?!  

The glitch for me is that I have never actually seen Green Giant’s Riced Cauliflower in-store – I’ve had to buy other brands.  So I don’t know if I will have the best luck tracking these down, and desperately hope other companies follow suit (they’d be wise to!) Or…of course…that someone near me jumps on board and ups the stock levels!

The doubly-awesome news? GG is also offering a whole bunch of other mashed and roasted options so definitely check them out (store location link highlighted in the paragraph above.)

YUM!

Nutrition – The Easy Way To Add Volume

I definitely need to eat “volume” – a small snack will never cut it for me, despite that I am constantly snagging something to munch on.  I need to feel satisfied not only because I don’t want to feel hungry, but because my body doesn’t react well without the appropriate, and fine-tuned, amount of fuel.

The easiest way to add volume – the most obvious, also, but for some reason not as often as looked to as you might expect – is to load up on veggies.  A few sites are good about recommending this simple, incredibly effective “trick” but I feel like people still neglect to use it.  

One of my favorite recipes is an enormous sauté of vegetables and ground chicken – I use my Curtis Stone pans, with which I don’t need to use a stitch of oil.  (Yes, oil IS good for you, so a dash of olive isn’t the end of the world, but I try to be mindful, and not use it all the time if I don’t need to.)

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I sauté diced onions for a few minutes so they brown, then I add in fresh mushrooms (and, often, peppers too – red, yellow, and orange preferably, since they are the sweetest!) I later add diced tomatoes to it to make kind of a “sauce” – one, mind you, that is more vegetables than sauce! In a separate pan, I sauté the chicken, with nothing more than himalayan pink salt and spices.

Separately, I steam – in a BPA free microwaveable container, of course! – diced (or pre-riced!) cauliflower.  If I don’t have pre-diced (sometimes it is hard to find), I steam cauliflower florets – when they are done, and nice and soft, I use a potato masher to make little “diced” or “riced” type pieces.  You can use a food processor to do the same thing – this just takes less time and clean up to use a masher. 🙂 

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I have everything going at the same time, and will reduce the “sauce” to a simmer if necessary.  Once the cauliflower is ready, I mix it – and the “sauce” – into the pan with the chicken. And that’s it!

It makes a HUGE amount a food, and because of the volume of vegetables, each serving is less calories than it would be with just chicken…not to mention, it lasts longer, so you get more meals out of it. 🙂