I think the whole paleo thing gets a bit of a bad rap for being a carnivore’s diet, that people eat nothing but meat all day. For me, that can’t be further from the truth. Having been on the Whole 30 for over 2 weeks now, I have to say that my meat consumption has not increased too much from before. I actually find myself eating more vegetables because I’m making noodles with zucchini (like this pasta and this pho dish) or making rice with cauliflower. I swear, I’m not turning into a carnivore! You’ll notice in the recipe ingredients that I used Chinese chives. They look a lot like green onions, but they have a deeper green color and some of the greens are topped with cute light green pods. Their flavor is hard to describe, but it’s a bit like a cross between green onions and mustard greens. I usually find them in Asian supermarkets, but I was super giddy to see them at the farmers market last weekend. If you can’t find any, just substitute the chives with 2 additional stalks of green onions. This cauliflower rice tastes so good, you won’t notice that you’re actually eating cauliflower instead of rice! I’ve had it for lunch three straight days and I’m still not tired of it. The best part? It’s ready in 30 minutes! Perfect for my weeknight “I need to shove something into my mouth right now” kind of needs. If you make this recipe, make sure to share your creation with me on Twitter or Instagram and hashtag #hnbeats! Also, be sure to follow me on Facebook and Instagram for more Whole30 recipes.
