Coconut Cauliflower Rice Bowl

and Pumpkin Pie Spice Blend

This past week I feasted on bowls made with coconut cauliflower rice. I turned one of my combinations into a recipe to inspire you. Cauliflower rice bowls are so simple to pull together with ingredients you have in your pantry, refrigerator, or freezer. The Coconut Cauliflower Rice Bowl has marinated salmon, broccoli, carrots, and a miso vinaigrette on top. And I offer other dressing options that don’t use soy or miso.

If you’re making a recipe that calls for pumpkin pie spice, you probably have this in your pantry. It’s cinnamon, ginger, nutmeg, and cloves and optionally, allspice. So when you need pumpkin pie spice, here's a ratio of ingredients to pull together.

I have a few recipes on Comfy Belly and in my cookbooks that use almond flour or coconut flour to coat veggies and chicken using eggs. I decided to try coating the zucchini using olive oil instead of egg to see how it would come out. I lightly coated the zucchini slices in olive oil and then dipped them in an almond flour and salt mix and it worked! I fried them and baked them, and both methods worked well. So if you’re thinking of making my chicken tenders recipe, try it using olive oil instead of egg.

On the kitchen essentials front, I added a kitchen scale to the list. I used to think it was optional but if you’re a baker or using alternative ingredients it’s really nice to have a more accurate measurement of the grams or ounces of an ingredient.

What cookbooks I’m reading at the moment

I love browsing cookbooks so I thought I’d share the cookbooks I’m currently immersed in. The first is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. The Netflix series is on my watch list too. I’ve been slowly reading this since the summer. I have the hardcover on my table and the ebook on my phone so I can read it anywhere (and it is a big book). If you want to better understand how to use the elements of cooking to your advantage, this is the book.

The second is Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients: A Baking Book by Brain Levy. The recipes are not all grain-free and not necessarily low carb but they use fruits and other natural ingredients in very interesting ways, and I’m definitely getting curious about some of them, like chestnut flour and milk powder.

The New York Times just published a list of The 25 Most Influential Cookbooks From the Last 100 Years. One of my favorite cookbook authors, Claudia Rodin, is mentioned in the article.

Reading any interesting cookbooks? Let us know

Have a delicious week,
Erica

Have a question? Reply to this newsletter, message me at erica@comfybelly.com, or DM me on social media. I love hearing from you!

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Holiday Recipes

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Pumpkin Pie Spice Blend

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