Kitchen Confession

The B E S T patties I’ve had in a while!

light and F L A K Y with the
perfect amount of S P I C E

this is the R E M I X E D

made my foodie dreams come true :)

Slow morning, and then I decided it was time to clean myself up, and return to the land of the living.

Today’s going to be a good day.

If I say it enough it will happen - am I right or is it just wishful thinking?

🎶 Yo VIP, let's kick it

Rice, rice baby
Rice, rice baby

Alright stop, collaborate and listen
Mary’s back with my brand new invention 🎶

Cauliflower Rice that is!

This feel good bowl of Warm Cauliflower and Farro Salad topped with a bright Lime Dressing is the meal you need to make this long weekend!

And here’s the recipe....

Serves: 2

INGREDIENTS
Cauli & Farro Salad:
1 tablespoon canola oil
1 14-ounce can chickpeas, drained and rinsed
Chili powder, onion powder, salt, and pepper
4 cups cauliflower rice (about 1 head cauliflower)
1 granny smith apple, sliced thin
1 shallot, sliced thin rings
A handful of fresh parsley and thyme mixed, finely chopped, divided (1/2 for dressing and remainder to sprinkle overtop salad)
1 avocado, cut into chunks
1 cup cooked corn
2 cups cooked farro
4 cups baby arugula

Lime Dressing:
2 tablespoons whole grain mustard
2 tablespoons honey
1/4 cup olive oil
1/4 cup water
Juice and zest of 1 lime
Salt to taste

INSTRUCTIONS

Dressing: Shake up all the ingredients in a jar, or whisk together. Taste and adjust.

Chickpeas & Cauliflower: Add canola oil to a pan, pour in chickpeas, cauliflower rice, and shallots. Sprinkle with chilli powder, onion powder, salt, and pepper to taste. Sauté until soft and fragrant about 10 minutes. Add the cooked corn and farro after 5 minutes to heat through.

Assembly: Toss everything together, drizzle dressing overtop and enjoy!

NOTE: If you are making your own cauliflower rice. Work in batches, run the cauliflower florets through a food processor until you get “rice” – it should take about 20-30 pulses.
Make a couple adjustments and this dish is completely vegan