For nine weeks, I will be tracking my Take Control journey. I’ll be uploading a couple of recipes that I’m trying while on this journey.
NO ALCOHOL! NO SODAS! NO SUGAR! OH MY!
Join me as I stay clean and healthy to progress even more in my fitness journey.
This week’s recipes are Zucchini Frittata, which I found on Pintrest and tweaked. The other is Cauliflower Shrimp Fried Rice, which came from the program I am on. Both are posted below.
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cAULIFLOWER FRIED RICE ( I ADDED SHRIMP)
(MAKES 1 SERVING)
TOTAL TIME: 31 MIN.
PREP TIME: 15 MIN.
COOKING TIME: 16 MIN.
CAULIFLOWER FRIED RICE
Nonstick cooking spray
2 cloves garlic, chopped
1 green onion, chopped, divided use
1 (12-oz.) bag fresh (or frozen) cauliflower rice
(approx. 4 cups)
½ cup chopped (or shredded) carrots
1 egg, lightly beaten
1 to 2 tsp. toasted sesame oil
1 to 2 tsp. reduced-sodium soy sauce
1/2 LB small shrimp
1. Heat large nonstick skillet, lightly coated with spray, over
medium heat.
2. Add garlic and half of green onion; cook, stirring frequently,
for 1 minute.
3. Add caulifower and carrots; cook, stirring frequently, for 4 to
6 minutes, or until caulifower is tender-crisp. Reduce heat to
medium-low.
4. Make a well in center of caulifower mixture. Add egg; cook,
stirring frequently to scramble egg into caulifower mixture,
for 2 to 3 minutes, or until egg starts to set.
5. Add oil and soy sauce; cook, stirring frequently, for 2 to 3 minutes,
or until well-mixed and heated through.
6. Garnish with remaining 2 Tbsp. green onion.
ZUCCHINI FRITTATA
2 tsp. olive oil
3 medium zucchini thinly sliced
1 medium medium red bell pepper chopped
½ medium medium onion chopped
1 small cooked sweet potatoes cut into 1-inch cubes
¼ cup chopped fresh basil (reserve a small amount for garnish)
¼ tsp sea salt or Himalayan salt
6 large eggs lightly beaten
Instructions
Heat oil in 10-inch nonstick skillet over medium heat.
Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
Add eggs. Mix well; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.
Reduce heat to low; continue cooking, covered, for 10 to 12 minutes, or until knife inserted in center comes out clean.
Garnish with reserved basil; serve immediately.