After a huge spell of feeling like I would do anything to avoid it, I have recently started to enjoy cooking again. And it’s funny because it’s not really that much has changed, I still eat a diet predominantly made up of plants, grains, and smoothies (let’s pretend that last one is food group of it’s own - I LOVE a smoothie bowl), I still cook at the same time and for the same people (mainly just me!), but what has changed is my mindset. Over the past few of weeks I have been working on ridding myself of the rules I created around food, I’ve started to worry less about the nutritional content of my meals, and whether or not it is too high in fat/ calories/ carbohydrates, and more about what veggies might compliment a meal best, what foods will taste most delicious, and make me feel most happy and energised. Yes I have an awareness of all that foodie science, but it now forms more of a scaffolding to my meals that it does the whole damn building. I have started listening to my own body and voice. I know what true nourishment looks like for me, and I am learning to trust and love myself enough to follow that.

So here we have cauliflower - egg fried ‘rice’. It’s cooked in coconut oil and spices because it makes the veggies taste incredible. It’s super quick to put together, and to be honest pretty fool-proof (perfect for the learning-how-to-chef-again humans like me!) I like to serve mine with tofu but make it your own and pair it with what you like! I hope you love it!

Ingredients: {Serves 2}

2 tsp coconut oil

1 tbsp freshly grated ginger (or 1 tsp ground)

1 clove garlic, grated or finely chopped

1x cauliflower rice packet

1 medium courgette, grated (use a thick grate)

1 medium carrot, diced

100g peas

1 bell pepper, finely sliced

150g long stem broccoli, randomly chopped

1 tbsp soy sauce

1 tsp honey

2 x egg whites

  1. If not done so already prepare the vegetables as listed above.

  2. *optional: pre-cook the carrots chunks in you want them soft, they tend to take loon get to cook than the other veggies. Just bang them in the microwave for two minutes.

  3. Heat the oil in a large pan on a medium heat, then add the garlic, and ginger and cook for a minute or so.

  4. Add all the vegetables along with 2 tbsp of water, stirring to coat with oil-garlic mix.

  5. Cook for anywhere between 3-7 minutes, depending how soft you like your veggies.

  6. Make a well in the centre of the mix and add the eggs. When the bottom starts to set stir through the rice, and cook for a further minute.

  7. Add the honey and soy sauce and stir well, cooking through for 20 seconds or so.

  8. Serve up and enjoy!