Whole30 Challenge - Day 1 and Chicken Cauliflower "Fried Rice" Recipe

If you haven't already read about what the Whole30 program is all about, check out my introduction to it here.

Today is my first day. Sigh.

Actually, I was really excited about it! I am sick to death of all the sugar and junk food that I have allowed to crop up in my diet. I am more than ready to get my body back on track by only giving it nourishing, healthful food. I am determined to stick with the program through this month, and I know it will change my health and the way I think about food. It is going to be hard, hard, hard. I mean, come on, no dairy, grains, soy, alcohol, sugar, processed foods. Am I crazy? Nope, just committed to giving my body the best!

So, today is off to a good start.

I made scrambled eggs with fresh mushrooms, red pepper, onions, and garlic for breakfast. Easy enough and very tasty.

Then, for lunch, I made Chicken and Cauliflower "Fried Rice". So yummy!!! Who would have thought cauliflower could take the place of rice with such flare! Seriously, it is even more delicious.
I will share the recipe at the end of this post.

I still have half the day to go, but I am off to a pretty good start. I have had a little anxiety about not being able to drink my protein shake, which I have been drinking after my workouts for 4+ years. But, I am getting over it. It is only for one month, after all.

The big challenge for me will be after my kids' bedtime, which is when I usually de-stress with chocolate and other snacks. We will see how it goes tonight...wish me luck!

Chicken and Cauliflower Rice Recipe
(adapted from http://deliciouslyorganic.net/)

Serves 4-5

2 chicken breasts, cut into chunks
1 tablespoon Coconut Aminos
1 clove garlic, minced

1 head cauliflower, cut into bite-size pieces
1 cup peas
2 carrots, cut into small cubes
3 tablespoons coconut oil, divided
4 tablespoons Coconut Aminos
3 large eggs
4 green onions, chopped, optional

Place chicken, Tamari, and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.

Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.

Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Place chicken in skillet and cook, breaking up into small pieces with the back of a wooden spoon, until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons coconut oil and swirl to coat. Add cauliflower and Coconut Aminos to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the Coconut Aminos. Make a well in the center of the pan, crack the eggs and pour them into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot.

Season to taste with a bit more Coconut Aminos, pepper or sea salt if needed. Serve immediately.