I would get so jealous that the Paleo world had cauli rice, as cauliflower is a high FODMaP food. Until the day I was inspired to rice celery root. My life has forever changed!
Further Food Nutritionist Commentary:
Fresh bell peppers are composed of 92% water and low in calories. All varieties (green, orange, yellow and red) are great sources of vitamin A and C, potassium, folic acid and fiber. However, since red bell peppers have been on the vine longest, they pack the most nutrition
By Nikki Nies, MS, Nutritionist
Stir Fry with Cilantro Lime Celeriac Rice
For the Stir Fry:
1 tablespoon of a neutral high-heat oil (ex. sunflower)
1 large carrot (chopped into large pieces)
1 red bell pepper (chopped into large pieces)
1 small zucchini (chopped into large pieces)
1 tablespoon fresh ginger (minced)
1 pound of chicken breast (cut into strips) or 1 pound of top round or sirloin steak (cut into strips)
1 teaspoon tamari (preferably fermented)
1/2 teaspoon fish sauce (preferably fermented)
1 tablespoon rice vinegar
sriracha to taste (optional)
For the celeriac rice:
1 large celery root
1 tablespoon olive oil
2 tablespoons cilantro (chopped)
1 lime (juiced)
salt and pepper to taste
For the Celeriac Rice:
1. Peel the outside layer of the celery root (I use a paring knife rather than a vegetable peeler).
2. Cut the celeriac in half so that it is easier to grip and grate over a paper towel on the large grate setting.
3. Once your celeriac is grated, put another paper towel on top and squeeze so that you are removing any excess moisture.
4. In a large (preferably non-stick) skillet, heat up olive oil and saute the celeriac rice, stirring often.
5. Add salt and pepper as you continue to saute until the rice softens to your liking. (I tend to saute it until it begins to brown slightly).
6. Remove from heat and stir in chopped cilantro and lime juice.
For the Stir Fry:
1. Chop all of your meat (optional) and vegetables first while you heat your oil in a wok or a large skillet. It is important that your veggie and meat pieces be as close to the same size as possible so that everything cooks evenly.
2. Toss in your carrots first as they are the most dense.
3. Cook until they are about 50% cooked, then add in your zucchini and cook for a few minutes, always tossing to prevent sticking to the pan.
4. Add in your meat and bell pepper pieces next and toss. Add in your minced ginger once you see the meat and veggies are nearly done and toss until everything is cooked.
5. Remove the stir fry from heat and add in your seasoning. The measurements are just a suggestion. You may add more or less depending on your preference.
Per Serving: Calories: 89; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 207mg; Potassium: 341mg; Carbohydrate: 6g; Fiber: 2g; Sugar: 3g; Protein: 2g
Nutrition Bonus: Vit C: 65%; Vit A: 25%
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