perfect lunch to make ahead and enjoy all week long!
cauli rice:
pulse 1 large head of cauliflower (chopped into florets) + a large handful of parsley in your food processor until it resembles rice. transfer to a bowl, mix in 1-2 c organic free range shredded chicken (I cooked mine in the crock) or use chickpeas for a vegan option. add 1 c sliced radish & mix well.
dijon dressing:
3 T dijon mustard
1/4 c acv
2 T lemon juice
2 T evoo
s + p to taste
add everything to a jar and shake well. pour over rice & mix well. transfer to bowls and top with avocado + flaked sea salt. serve with my raw flax crackers for a yummy crunch!
No comments:
Post a Comment