Mexican Style Chicken & “Rice”

I found this recipe on www.elanaspantry.com a while ago and it was on my list of things to try for quite some time now. Ever have those recipes in the back of your head that you know you want to make one day and you never seem to get around to it? Then when you finally get to make it you think; why didn’t I try this before? Well, this was one of those recipes for me. It was simple to make, light, packed full of nutrient rich veggies and the best part….it tasted great! The best part is that it is a great way to slip in some veggies to your kids, partners or other family memebers that give you a hard time with vegetables, without them knowing. If you have one of those recipes on your “want to make list” let this be a reminder to make it!! Just try it! You may find a new family favourite! I did!!
Cauliflower is the main attraction of this dish. Cauliflower has many health benefits including;
• Indole-3-carbinols and sulforaphane– both big nutrition words that mean cancer prevention, detoxification and hormone balance
• Vitamin C – Is abundant in cauliflower. Vitamin C is needed for collagen production, gum health, keeps your immune system strong.....to name a few of the benefits of this important vitamin
• Folate – supports red blood cell production, important for cell production and helps your nerves function properly.
• Fibre – Great source of colon cleansing fibre; 12 grams per 100 calories of cauliflower! Wow!
• Vitamin K – helps your blood clot normally and important for bone health

Here is my take on the amazing original by Elana at www.elanaspantry.com (if you haven't been to www.elanaspantry.com, then I highly suggest you check it out. It is filled with amazing, low glycemic recipes from breakfast to desserts!  I have yet to make something from this amazing website that wasn't amazing! (......and I have tried some of the baked good out on my nephew and they were a true hit)

• 2 tbsp of olive oil
• ½ medium onion, chopped finely
• 3 celery stalks, chopped finely
• ½ head of cauliflower, roughly chopped
• 2 boneless skinless chicken breasts (Diced into cubes and pan fried on medium heat until cooked. Can also use leftover roasted chicken)
• ½ head of kale ( I like dinosaur kale)
• 1 tsp of tamari
• Sea salt and pepper to taste
• Season with chili powder, oregano and cumin ( I used a heaping tsp of each)

Topping options
• Avocados
• Salsa
• Sauerkraut (find traditionally fermented at your local health food store, I like Eden Organics)
• Grated cheese
• Black beans
• For some extra heat, Tabasco sauce


1. In a large skillet, heat olive oil over medium heat
2. Sauté onion over medium heat for 10 minutes, or until soft
3. Add celery for another 5 minutes
4. Meanwhile place cauliflower in a food processor with the “S” blade and pulse until it becomes the texture of rice (can also be grated, if you do not have a food processor)
5. Add the cauliflower rice to the skillet and cook for 5 minutes or so.
6. Add in a bunch of chopped kale, seasonings, tamari and cooked chicken and cover until kale is lightly cooked. 1-2 minutes.
7. Scoop some into a bowl and top with your favourite fixin’s.