I only recently learned about harissa, and I’m thinking its better late than never because it is jam packed full of flavor from fresh ingredients. It can be made many different ways, spicy, as a paste, sauce, etc. but the kind I use is a mild Moroccan red pepper sauce, the brand is Mina. I actually found it at Target and was curious so I bought some – amazing!
I had a bag of riced cauliflower that needed to be used so I decided to make a new cauli fried rice recipe with what I had on hand, the result is a new recipe I’ll be making again and again. Warm, comforting, and important for me super low-glycemic! Little impact on blood sugar is a major win.
Harissa Garlic Cauli Fried Rice
1 bag of riced cauliflower
1 large red onion, diced
3 TBSP minced garlic
Fresh ground black pepper
Crushed red pepper
1/2 cup black olives, halved
1/4 cup harissa sauce
I started with a drizzle of avocado oil in a large saute pan, adding the diced red onion, minced garlic, sea salt, black pepper and crushed red pepper. I let the onion and garlic cook down until the onions were transparent, then added a dash of coconut aminos (gluten free soy sauce alternative) and the bag of riced cauliflower. I continued stirring to incorporate the moisture into the cauliflower so it’d start to “fry” a little bit – feel free to add additional avocado oil for the frying aspect being careful not to add too much or you’ll have an oily mess. I let all of the ingredients cook for about 20 minutes stirring constantly and then added the black olives and harissa sauce. I cooked about five minutes more just to distribute heat to the olives but preventing mushiness.
I ate two bowls with coconut aminos sprinkled on them – very flavorful and filling. Harissa, my NEW FAVORITE!
Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.
I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.
I’ve really been craving Italian flavors lately, WAIT…I think I’m craving the idea of Italian flavors (meaning, dimly lit authentic little Italian restaurant, good red wine, Frank Sinatra, cheese, and garlic). What’s awesome about this health journey I’m on is recognizing the flavors OR ideas (in my brain) that I’m craving, appreciating them, and understanding what they mean so I can satisfy them in a healthy way. Amazing the very, very close relationship between your gut and your brain. That’s a whole other post.
These cravings were the inspiration for my creation last night: Artichoke Olive Pasta.
Artichoke Olive Pasta
Roasted spaghetti squash
1 can/jar artichoke hearts
1 small or 1/2 large can whole pitted black olives
I had pre-roasted spaghetti squash in the fridge, which made this dish super quick. I squeezed the water out of the artichoke hearts over a colander (they don’t need to be “pretty” so I literally smash them up in my hand). I melted about 1 TBSP of coconut oil in a sauté pan, and added the diced onion, sprinkling with garlic powder, kosher salt/pepp. After about 5 minutes, I added the squeezed artichoke hearts and continued stirring so they could warm up. Last, I added the black olives, which I’d sliced in half lengthwise. I turned the heat down low to keep everything warm, and microwaved a pile (yes, a big pile) of spaghetti squash. once the squash was warm, I generously sprinkled with Herbes de Provence, and a drizzle of olive oil (to add to the Italian flavor). Then I added my artichoke olive stir-fry, and voilà! Italian flavors abound!