Cauliflower Fried ‘Rice’

A delicious and easy Cauliflower Fried ‘Rice’ recipe that is packed with plant protein!

It was that time again to do a massive fridge clean out and make sure that I had used up all of the fresh ingredients I had left in my fridge! This is a fantastic way to make sure that you are not wasting any food and therefore money, each week. I cannot recommend it enough!

With my fridge clean out, came this creation… Cauliflower Fried ‘Rice’

Now, you can either use a little manual hand blitzer (I got mine from Kmart here) or a food processor, however I find the food processor makes the cauliflower too fine.

For anyone who hasn’t bought edamame salad before, this is what I buy from the freezer section at Woolworths!

This recipe is high in plant protein and full of flavour! I hope you enjoy it πŸ™‚


Cauliflower Fried ‘Rice’

Serves: 5
Time: 30 mins

What you need:

Blitzer/chopper, wok or big fry pan, measuring utensils, chopping board, knives.

Ingredients:

1 tbsp (20ml) minced ginger
1 tbsp (20ml) minced garlic
2 tbsp (40ml) tamari or to desired taste
1 or 2 tsp sesame oil
pinch of chilli flakes
1 bunch of broccolini cut into cm pieces
2 cups of baby spinach
1 packet of edamame salad frozen
2 tins of organic brown lentils, rinsed and drained
1 cauliflower, blitzed into ‘rice’
2 tsp of olive oil
1 tsp pink salt
1 tbsp black sesame seeds
black pepper to taste

*coriander optional to serve

Method:

  1. Begin by placing florets of the cauliflower into the blitzer. Pulse until it meets a ‘rice’ consistency, but it’s not too fine. Do it in small batches, I did about 4.
  2. Drain and rinse the lentils.
  3. Heat the olive oil in the wok over a medium heat. Add in the garlic and the ginger and cook for 2 minutes, stirring frequently.
  4. Add the cauliflower rice and stir to coat in the garlic and ginger, cooking for 2 minutes.
  5. Add in the spinach, broccolini and the edamame salad, stir well at frequent intervals. Cook for 8 minutes until the vegetables have softened but broccolini is still firm to the bite.
  6. Add in the tamari, chili flakes, lentils, salt and sesame oil. Stir and cook for a few minutes until well flavoured.
  7. Add the sesame seeds and serve.

You may choose to add more tamari or chili flakes, depending on your taste buds.

Happy cooking lovely’s

Steph xx

All the Noods – Edamame and Zucchini Pasta – GF + VEGAN

A quick and easy gluten free pasta alternative recipe that is packed full of protein, fibre and vitamins!

I’m a massive fan of who ever created these edamame noodles or pasta (whichever you wanna call it)!

They are so versatile and I find myself always grabbing them when I am craving something carby, but full of protein and fibre!

This recipe is something I just threw together one night and it was super delicious!

I hope you enjoy it!


All the Noods – Edamame and Zucchini Pasta – GF + VEGAN

Serves: 1 big serve or 2 small

What you need:

Zucchini spiraler, fry pan, chopping boards, knives, tongs, measuring utensils.

Ingredients:

1/4 packet of edamame pasta (noodles)
1/4 spanish onion sliced
2 tbs of sun-dried tomatoes
oil from the sun dried tomatoes
4 stalks of asparagus chopped in inches
1/2 a tub of yellow cherry tomatoes left whole
1 medium zucchini spiralised
pink Himalayan salt
cracked black pepper


Method:

  1. Cook the edamame pasta per packet instructions, then rinse under cold water, drain and set aside.
  2. At the same time, heat 1 tsp of the oil in a fry pan on a medium heat, add in the onion and the asparagus and cook for 5 minutes.
  3. Add the cherry tomatoes and the sun-dried tomatoes and cook for a further 3 minutes.
  4. Add the zucchini spirals and edamame pasta and use tongs to mix well. Heat for 2 minutes then turn heat off.
  5. Season with lots of fresh cracked black pepper and some pink Himalayan salt.
  6. Mix through 2 tsp’s of the sun-dried tomato oil and serve.

I hope you enjoy this recipe and feel free to share your creations with me over on instagam @stephsanzaro πŸ™‚

Happy Cooking

Steph xx

Meal Prep Protein Power Bowl – GF, Vegan

A fun power bowl packed with heaps of nutrients and protein with plenty of colour and vibrancy!

Hello my lovely’s!

This week for meal prep I made up some Power Bowls!

This creation is high in protein and nutrients and will keep you feeling full, long after lunch time!

As a rule I like to choose between 3-5 vegetables before I make any meal. That way I have a wide variety of nutrients getting into my body. From there I select a protein source and then make sure I have healthy fats in there too (pepitas and hemp seeds).

That’s what I do before I make any meal! So if you are just starting out, it might seem complicated but that’s how I like to make my meals and it works really well for me! πŸ™‚

Unintentionally there are 6 main sources of protein in this meal that I coincidentally chose for this meal; quinoa, chickpeas, edamame, broccoli, hemp seeds, pepitas. Not to mention trace protein in the other foods!

I hope you enjoy this recipe guys!

Continue reading “Meal Prep Protein Power Bowl – GF, Vegan”

Cold Edamame Noodle Salad

Asian inspired cold noodle salad, packed with protein and fibre. Gluten free, vegan, healthy and PCOS friendly!

Hey guys!!!

You know when you find a product and all of a sudden you just can’t get enough of it?
And you become obsessed and you just have to have it all the time?!

Well that is what happened when I discovered Edamame Noodles!!

Think….. SOBA NOODLES but gluten free AND packed with protein and fibre!

I AM OBSESSED!

At first I had no clue what I was going to do with them, so I decided that I would treat them exactly like I treat Soba Noodles… and make a cold noodle salad!

This is an asian inspired, very easy recipe that you can throw together in 15 minutes!

It is GLUTEN FREE, DAIRY FREE, VEGAN, PCOS FRIENDLY!

If you make this recipe, feel free to send me a photo on my Instagram as I love seeing your creations!!! πŸ™‚

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COLD EDAMAME NOODLE SALAD

Tip:

These noodles are new on the market but can be found in both Coles and Woolworths supermarkets! They do not take long to cook, so follow the instructions on the pack carefully.

What you will need:

Big mixing bowl, knives, pots, measuring utensils.

Ingredients:

1 packet of Edamame Noodles
1 Continental Cucumber, halved, thinly sliced
3 small Carrots grated
450g packet of Organic Firm Tofu
1/2 Red Onion thinly sliced
2 cups of Spinach chopped
1 tbs of Coconut Oil
1 tbs Tamari (15ml)
1 tsp of Sriracha
1/2 cup of Salted Peanuts (optional)
1 tbs Black Sesame Seeds (optional)

Dressing:

6 tbsp of Tamari (90ml)
2 tsp of Sesame Oil
1 tsp of Sriracha

Method:

  1. Slice the cucumber, chop the spinach, grate the carrots and thinly slice the red onion and add to a large bowl.
  2. To prepare the tofu, first wash it and place on a chopping board.
  3. Cut the tofu into 8ths length ways and then thinly slice it.
  4. Heat the coconut oil in a pan on the stove. Add the tofu to the pan, spreading the tofu so that each surface is touching the pan evenly.
  5. Move tofu carefully and cook on 1 side until golden, then flip the pieces over and cook until golden on the other side.
  6. Cook the Edamame noodles as per packet instructions and then rinse immediately through cold water to stop the cooking process. Drain well. Set aside.
  7. Next, create the dressing by adding all of the dressing ingredients to a measuring jug. Stir. Set aside.
  8. Once the tofu is golden on both sides, add the Tbs of Tamari and the Tsp of sriracha to the pan and turn off the heat. Toss the tofu in the flavours and set aside.
  9. Add the noodles to the big bowl slowly, little bit at a time whilst stirring through the salad ingredients. Add the dressing to the large bowl and stir through to create the salad. Add the tofu.
  10. Set aside for 5 minutes so the noodles soak in the dressing.
  11. Add in the peanuts and season with pink salt.
  12. Add 1 tbs of black sesame seeds to increase healthy fat content.
  13. Divide the salad into 5 serves.

Serves: 5


This is a great recipe to make at the start of the week and to store in the fridge for meal prep. The dressing soaks into the noodles and creates a nice flavour.

I hope you enjoy this protein packed recipe! If you do, take a picture and send it through to my instagram πŸ™‚

Happy cooking!

Steph x

Soba Noodle Salad With Sriracha Tofu

An asian inspired cold soba noodle salad full of protein and flavour.

Hey guys,

Long time no see! Sorry about that. Life’s been a little crazy lately but for all amazing reasons I assure you.

I am currently obsessed with soba noodles and have been making them in all different ways with lots of different flavours and vegetables.

The night I made these I absolutely lovedddddd the creation I came up with so I decided to write it up for you guys!

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Soba noodles are made from buckwheat flour and normal wheat flour, so if you’re like me and you avoid GLUTEN then you’ll need to source 100% buckwheat soba like I did. I got mine from my local whole foods store Valeries Pantry.

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What you will need:

Large bowl, measuring spoons, microwave safe container, grater, knives.

Ingredients:

2 large Carrots grated
1 continental Cucumber quartered and sliced thinly
1 pack of organic firm Tofu (400g)
1 pack of Edamame salad (shelled, usually frozen)
2 cups of Spinach chopped
1 packet of 100% buckwheat Soba Noodles
1 tsp Olive Oil
6 tbs Tamari
2 tsp Sriracha
2 1/2 tbs of Apple Cider Vinegar
1/2 cup of salted Peanuts
1 small Broccoli floretted and steamed (OPTIONAL: I think the recipe didn’t need it)

Method:

  1. Bring a pot of water to the boil and cook the whole packet of soba noodles (if you aren’t using the gluten free version, just use two sleeves of the soba noodles).
  2. Stir frequently. Once ‘cooked’ or soft, pour the contents into a colander and rinse the noodles under cold water so that the heat is removed. Leave aside.
  3. While the soba noodles are cooking, prepare the tofu. Slice the block into quarters length ways and then slice the quarters into thin slices.
  4. Heat a fry pan with the olive oil. Add in the tofu slices and lay on one side. You will then flip them when they are golden on one side.
  5. When both sides of the tofu are golden, add 1 tbs of Tamari and 1 tsp of sriracha to the pan and toss the tofu evenly through it, cooking for 1 minute. Remove from heat.
  6. Grate the carrot and slice the cucumber. Roughly chop the spinach.
  7. Place the edamame salad into a microwave safe container and add in a cm of water. Close the lid, leaving one corner open. Microwave for 2-3 minutes until softened but still firm to the touch. Drain liquid out.
  8. Prepare the dressing: Use remainder of tamari and sriracha and add to a little bowl, add in the apple cider vinegar and stir well.
  9. Add the vegetables, soba noodles, edamame and tofu to a large bowl and stir together.
  10. Either add in the dressing now, or on top of the individual meals.
  11. Serve with peanuts on top.

Serves 3-4

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There you have it guys!

One of my most recent soba noodle creations πŸ™‚

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Happy cooking lovelys,

Steph xx