Roasted Cauliflower Rice with Sweet Peas

The convenience and versatility of Libby’s® Sweet Peas makes them the star in this easy to make side that goes as well with meat and chicken as it does with  fish and plant proteins.Riced Cauliflower with Sweet Peas

Disclosure: I received free samples of Libby’s® Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s® Fruits & Vegetables and I am eligible  to win prizes associated with the contest. I was not compensated for my time.

What’s old is new again. It holds true for clothing, furniture and now even food!   Today’s hippest food dates all the way back to 1886 when Libby’s® Fruits and Vegetables first began delivering high quality, wholesome products to kitchens. Now more more than ever, consumers want convenience and versatility; Libby’s® canned fruits and vegetables deliver both and are helping busy families get fast, nutritious meals on the table without sacrificing flavor. No wonder it’s on-trend.

 Add  in pine nuts, fresh basil, and taste of lemon.  (I know I’m making you hungry.) The result is a wholesome plant based side with a garden fresh taste made in under 30 minutes!    On the day I prepared this, I served it  warm along with grilled kebabs (chicken and tempeh).  The following  day I served it cold (picnic style) with an accompanying sandwich.  Roasted Cauliflower Rice with Sweet Peas is a satisfying side that helps fill you up with a generous amount of fiber (6 grams to be exact). It also packs in  a healthy dose of vitamin C  (60% the daily value based on a 2000 calorie diet). Let Libby’s® Fruits and Vegetables be your ticket to getting nutritious and delicious  foods to your contemporary table fast. For more information on all of Libby’s® Fruits & Vegetable products be sure to visit www.getbacktothetable.

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Roasted Cauliflower Rice with Sweet Peas

Cauliflower is substituted for rice and paired with sweet peas to make a classic lower carb side.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 10 ounces (about 2 1/4 cups) riced cauliflower
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1 15 ounce can Libby’s® Sweet Peas, drained
  • 1/4 cup toasted Pine nuts
  • 1/4 cup fresh basil
  • 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 425 degrees F.

2. Toss the riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

3. Just before serving, transfer cauliflower to a serving bowl and add the Libby’s Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.

Nutrition

  • Calories: 210
  • Sugar: 5 grams
  • Sodium: 420 mg
  • Fat: 15 grams
  • Saturated Fat: 2 grams
  • Trans Fat: 0
  • Carbohydrates: 15 grams
  • Fiber: 5 grams
  • Protein: 6 grams
  • Cholesterol: 0

Roasted Cauliflower Rice with Sweet Peas

by Diane Boyd, MBA, RD, LDN

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients (serves 4)

  • 10 ounces (about 2 1/4 cups) riced cauliflower
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1 15 ounce can Libby’s® Sweet Peas, drained
  • 1/4 cup toasted Pine nuts
  • 1/4 cup fresh basil
  • 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 425 degrees F.

2. Toss the riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

3. Just before serving, transfer cauliflower to a serving bowl and add the Libby’s Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.

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‘Gold Medal’ Strawberry Kiwi Pie

Win over your guests with a dessert that adds color to your table, is light yet nutrient rich, and has a  sweet tropical taste.

Disclosure : I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri KiwiFruit and I am eligible to win prizes associated with the contest. I was not compensated for my time.

This week I’ve be obsessed with watching the Olympics. Go USA! And I’ve scored a little gold of my own..

IMG_4669 Zespri SunGold KiwiFruit;  the fruit sensation that’s blowing up the culinary world  with a superior eating experience! What’s different about Zespri SunGold Kiwifruit? Here’s the scoop…

1. Zespri SunGold KiwiFruit is hairless, sporting the trendy look of smooth skin (no shaving necessary).  The hairless Zespri SunGold kiwifruit will also suprise you with what’s inside: they’re yellow!  Zespri SunGold kiwis have a juicy, yellow flesh and a sweeeet tropical taste!

2. Zespri SunGold KiwiFruit requires no peeling! Of course, you can still peel them, but it’s optional!  Cut one in half with a knife and scoop with a spoon for a  portable snack.

3. Zespri  KiwiFruit is a meat tenderizer. Both green and SunGold Kiwifruit contain an enzyme call actinidin that helps break down protein. Peeled  and mashed,   kiwifruit can be   spread over meat or used to make a kiwifruit marinade.

4. Zespri KiwiFruit  are a delicious source of micronutrients including an excellent source of both vitamin C and potassium. SunGold is also a good source of vitamin E.

5. Zespri fruit is the best tasting kiwi; an attribute achieved through a measure called called the brix. With Zespri fruit you can taste the difference.

It was just the other day I was desperate for a festive summer dessert for my fitness savvy friends, when I  created this  golden pie
Gold Medal Strawberry Kiwi Pieand took  a victory lap! Each delicious slice has only 200 calories; is low in fat ( 4.5 grams of fat/serving); low in cholesterol (20 mg cholesterol /serving); low in sodium (35 mg sodium/serving);   a source of fiber (3 grams fiber/serving);  provides  70 % of the Daily Value for vitamin C. It’s also vegetarian and  gluten free helping you to  meet the varying dietary requests of your guests  and  be assured a little GOLD of your own!

Gold Medal Strawberry Kiwi Pie

Gold Medal Strawberry Kiwi  Pie

serves 8

by Diane Boyd, MBA, RD, LDN

Ingredients

    for the pie crust

    • 2 cups of cooked tricolor quinoa
    • 1 large egg
    • 3/4 cup shredded coconut + plus more for garnish
    • cooking spray

    for the pie filling

    • 2 Zespri Sungold Kiwi
    • 2 cups fresh strawberries + 6 berries halved
    • 1/2 cup sugar
    • 1 teaspoon fresh squeezed lime juice
    • 1 cup cold water
    • 4 Tablespoons cornstarch
    • lime zest

    Instructions

    for the pie crust

    1. Preheat oven to 375 degrees F.

    2 . Combine cooked quinoa, egg and coconut in a bowl. Stir well to combine.

    3. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Allow to cool completely.

    for the filling

    1. Peel one kiwi and slice into rounds. Arrange on the cooled baked shell. Add in 6 strawberry halves.

    2. Puree two cups of strawberries in a blender or food processor. Stir in sugar. Add in fresh lime juice.

    3. Add cornstarch to cold water and stir until well blended.

    4. Add cornstach mixture to pureed berries in a microwave safe bowl. Heat gently until mixture begins to thicken. (Time will vary depending on microwave.) Start by heating for one minute, then stir mixture. Heat for a second minute. Stir. (It took mine 5 minutes to reach thick consistency.)

    5. Pour pureed fruit into the pie shell, over kiwi slices and strawberry halves.

    6. Peel and slice second kiwi, arranging slices on top of pie. Refrigerate until chilled. Top with shredded coconut flakes and lime zest.

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