So I’ve been running a bit more. I was (am) a swimmer and land sports/land coordination isn’t totally my thing. But, I love the concept of just tying up your shoes, grabbing your keys, and going for a run. Ah, the freedom. Wiiiith a double stroller, two children, two sets of snacks, two sippies, and toys, of course, to keep everyone happy.
My accountability partner has been slacking and I’ve been missing morning workouts here and there. I find it easier to just fit a run into our morning schedule and it’s got me thinking. Maybe I should make a running goal. Like training for a race (or just finishing a race?).
My running is more of a jogging and my dad always said it was physically painful for him to watch me run. Buuut, I think I might go for it.
I ran the Broad Street run once. It’s a Philly must and it’s a 10 miler, definitely the longest I have ever, and will ever, run. I ran to each water station and walked as I drank my water. Then I ran to the next, and walked and drank my water. I finished the race, chugged two bottles of water and proceeded to puke everywhere. No one ever told me I shouldn’t do that?
I ran a 5k once with the swim team and I love the length of it. Not too long and boring. I remember being pretty psyched for it because I felt in decent running shape. I saw the finish line in the near distance then one of the guys from the men’s team who was a serious slacker and trailing me the whole race (I won’t name names), decided to sprint the last few yards to beat me. I’m still stewing about it.
Welp, so it’s official, I need a 5k comeback. Any suggestions?
Cauli rice is quite possibly the answer to my prayers. It’s hard to find a low carb base for meals and cauli rice is spot on perfect. I definitely don’t make it as much as I should and honestly, this recipe has me wanting to make it like every night. The kids were really into it too which, let’s be honest, is the true test.
Here’s how you make Sesame Lime Cauli Rice:
Rice the cauliflower by cutting it into smallish florets. Then place a handful in the food processor and turn on until they are rice consistency, about 1 minute. Don’t leave it on for too long because it will turn to cauli mash. Still good, just not what we’re going for.
I ended up doing it in about three batches. I found the smaller the batch, the better. If some pieces are just not ricing (um, love this word), remove them, scrape the rice into a separate bowl, and try those stubborn pieces again. You don’t want to keep it on just to get those few pieces because the rest will turn to mash.
I did the ricing ahead of time which is a huge time saver. Also, word on the street is Trader Joe’s sells this in a frozen bag and it’s a God send.
In a skillet, over medium-high heat, place coconut oil and garlic. Sauté the garlic for about 1 minute until fragrant and light brown. Add the cauliflower and cook for about 4 minutes, stirring frequently.
Add the soy sauce, sesame oil, green onion, sea salt, and 1/2 lime juice. Continue to sauté for about 4 minutes. Remove from heat.
Squeeze the remaining lime juice onto the rice and stir it in. Garnish with additional green onions.
I served mine with these deliciously marinated chicken kabobs and loved every amazing bite.
- 1 medium cauliflower, cut in medium florets
- 4 tablespoons coconut oil
- 2 garlic cloves, minced
- 3 tablespoons soy sauce
- ¼ teaspoon sea salt
- 1 teaspoon sesame oil
- 1 lime, juiced
- 1 green onion, chopped
- Rice the cauliflower by cutting it into smallish florets.
- Place a handful of the florets in the food processor and turn on until they are rice consistency, about 1 minute. Don't leave it on for too long because then it will turn to cauli mash.
- Scrape the rice from the food processor into a bowl. Mine took about three batches.
- In a skillet, over medium-high heat, place coconut oil and garlic. Sauté the garlic for about 1 minute until fragrant and light brown.
- Add the cauliflower rice and cook for about 4 minutes, stirring frequently.
- Add the soy sauce, sesame oil, green onion, sea salt, and ½ of the lime juice. Continue to sauté for about 4 minutes.
- Remove from heat.
- Squeeze the remaining lime juice onto the rice and stir it in. Garnish with additional green onions.
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