Ingredients:
1 bag riced cauliflower
1/2 onion
1 carrot
2 sticks celery
A few English peas
2-3 mushrooms
1 organic egg
2 tablespoons coconut aminos
Avocado oil
Salt / pepper
Sauté the chopped veggies for 2-3 minutes then add the cauliflower. Salt & pepper as needed. Stir all together then crack an egg on top & stir in. Add the coconut aminos & let it all simmer together.
This makes for an awesome fall side dish. I served it with a whole roasted chicken, corn on cob & sourdough bread (for kid & husband). I found the riced cauliflower at Trader Joes.
Amy Approved = Creating Harmony Through Fitness & Whole Foods 💚
