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I’m Asian and cooking low carb today. This is 1/3 sticky rice & 2/3 cauli rice. Filipino eggplant. Blister skin until black on grill. Moosh flat dip in beaten egg. Fry in little oil. Book Choi/mushroom/ginger/ garlic/chilies/ etc Seafood mix
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1554 kcal
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Fat: 72.54g | Prot: 91.97g | Carbs: 160.23g.
Breakfast: Silk Original Soymilk, Purely Inspired Organic Protein Decadent Chocolate (Container), Trader Joe's Steamed & Peeled Baby Beets, 365 Chia Seed, Blueberries. Lunch: Adams 100% Natural Crunchy Peanut Butter, Kind Caramel Almond & Sea Salt Thins, Apples. Dinner: Kirkland Signature Seafood Medley, Egg, Eggplant , Fresh Direct Cauliflower Rice, Green Salt 100% Dehydrated Salicornia (Salt Substitute), Olive Oil , Garlic , Organic Girl Baby Bok Choy, Bibigo Cooked Sticky White Rice. more...
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 Comments
This is what I do if I’m really craving rice lately. There is just enough rice in there to be satisfying for me. Plus I cook it so the cauliflower rice is softer. This allows me to have a big spoon of rice with my food. Or, I’ll make a 12 grain Korean rice so there is higher fiber.
04 Apr 23 by member: Artemis Bane
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05 Apr 23 by member: -MorticiaAddams
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