Wicked Chop Bowl


  • cups cauliflowered 'rice' 
  • tablespoons coconut oil
  • 1/3 cup fresh ginger (finely chopped peeled)
  • large garlic cloves, minced
  • 4 1/2 cups low sodium chicken broth
  • 3/4 teaspoon salt
  • bunch fresh cilantro (2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped)
  • Directions:

    1. 1
      Place rice in large sieve; rinse under cold running water until water runs clear.
    2. 2
    3. 3
      Heat oil in heavy large saucepan over medium-high heat.
    4. 4
      Add ginger and garlic; stir until fragrant, about 30 seconds.
    5. 5
      Add rice and stir 3 minutes.
    6. 6
      Stir in broth and salt.
    7. 7
      Sprinkle cilantro over.
    8. 8
      Bring to boil.
    9. 9
      Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
    10. 10
      Fluff rice with fork.
    11. 11
      Transfer to bowl and serve.
    12. For the Chops:

      4 pork chops
      1/3 cup coconut aminos
      3 garlic cloves minced
      1 T ginger grated
      3 T RAW honey
      small handful of cilantro chopped fine
      1 T olive oil
      Juice of lime an lemon.

      Marinate for 30 minutes or more. Grill or Broil. Than cut up and layer over rice, with julienne carrot,green onions and steamed broccoli,sauteed peppers and onions..


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