Testimony of the Day
“I just wanted to send my thank yous. I have been following you for a while, have all of your cookbooks and love your recipes. Recently (the last two months), my weight loss stalled. I’ve lost 70 lbs since last year and have another 50 to go.
I was keeping my carbs under 30g but didn’t pay any attention to my protein and fat. 1 1/2 weeks ago, I started tracking everything. 5% carbs, 10% protein and 80 percent fat. Although my fat intake isn’t quite there, I (counter-intuitively) upped my fat dramatically. Lo and behold, I’m losing again! I’ve spent decades overweight, following a 1200 calorie diet, low fat and whole grains. Amazing that now I’m eating almost 2000 calories, low carb/high fat diet, I’m still shedding the weight! Thank you for all of your advice! This has been an amazing transformation of my life!” -Maryann
This is an easy side dish to prepare the night before. I brought it to a family get-together and it was quite a hit!
1/2 cup chicken bone broth
6 cups “riced” cauliflower
1 tsp curry powder
salt and pepper to taste
5 green onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 (6.5 ounce) jars marinated artichoke hearts, chopped
1 cup Spectrum Organic Mayo
1/4 cup chopped parsley
Combine chicken stock and cauliflower rice in a medium saucepan. Cook until tender, about 3 minutes. Then drain any excess liquid.
In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in “rice”, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Artichoke Rice Salad = 468 calories, 31.6 carbs, 1.1g fiber (30.5 effective carbs)
“Healthified” Rice Salad = 192 calories, 10.8 carbs, 8.1g fiber (2.7 effective carbs)