When I think of risotto, I think labor intensive but worth the commitment to the stove. I’ve been using riced cauliflower and broccoli to replace carbs recently and I really wanted a rich, creamy side dish to go with salmon. Risotto was the first thing that came to my mind, but I wanted something that wouldn’t be so heavy.
Turns out, you can make riced cauliflower taste alarmingly like risotto! And in a fraction of the time. So much so that my husband actually thought it was risotto.
This would go well with chicken or any seafood really. I paired it with a simple, steamed salmon. Variations of this will certainly make it into my regular rotation!
Confession: I am officially obsessed with my Instant Pot. Dinner has never been easier plus you can get other things done while it does it’s thing! I want to cook everything I possibly can in this thing.
For some reason, I had not been buying chicken drumsticks. I was looking to have something other than chicken breasts and I noticed how cheap the drumsticks are! Less than $5 for organic ones! Plus, the dark meat is a lot more forgiving from overcooking.
What’s a better way to start off the new year than a healthy breakfast like avocado toast? And what’s better than avocado toast than a portable version that can be made ahead of time and is also low carb?
Not going to lie, I’m not a huge raw kale fan. It can be so fibrous and seems to take forever to chew. So I’ve never been big on using kale for salads. However, I do like sautéed kale, and it’s cold out, so I decided to make a wilted kale salad.