Today I’m going to share with you one of my favorite anti-inflammatory diet meals: my Easy Mexican Cauliflower Rice Bowl. This is another crowd-pleaser in our house. The boys eat it up with a big spoon!
Reasons why I love this Easy Mexican Cauliflower Rice Bowl:
It’s sneakily healthy – swapping out cauliflower rice for white or even brown rice means that you’re eating lots of veggies in each bite…and you don’t even know it!
It’s a simple, quick weeknight recipe. I typically make a double (or even triple) batch of this during the week and it’ll take me less than 30 minutes from beginning to end. Cauliflower rice cooks so quickly and you can just throw all the ingredients together!
This is a low-carb, low-calorie option if you’re looking for go-to low-carb or low-cal recipes!
It’s versatile – I can easily make this meal with shredded chicken, ground beef or turkey, or vegetarian. I’ve also easily swapped cooked white rice for the cauliflower rice when making this for large groups (with people who may or may not like cauliflower rice!) and it’s so yum.
My boys love it – Tyler loves this recipe because it’s super filling while also being low-calorie. Both Finn and Justus will gobble this down as soon as I put it on their plates.
Toppings galore – this dish is easily personalized depending on what toppings you like. I love to put avocado, an extra squeeze of lime juice and more cilantro on mine. Tyler appreciates covering it in cheese and sour cream, and Finn does all of the above! Whatever your eaters like, this meal can offer it.
How to cook cauliflower rice
There are three options for making cauliflower rice:
Buy cauliflower heads, chop them and put them in a food processor to make the “rice.” This is the most time-intensive option.
Buy a pre-chopped cauliflower head. With this option, the cauliflower is already “riced” for you. Typically you can find this in the produce section where you would find other bags of pre-chopped vegetables. This is the simplest, quickest option.
Buy frozen cauliflower rice. This option allows you to save the cauliflower rice for longer – I usually buy a large bag from Costco so I can use it whenever I want to. However, it takes slightly longer to cook all the way through (about 10 minutes instead of 5).
Any of these options work – obviously if you want to rice the cauliflower yourself, it will take longer. Also, if you purchase fresh cauliflower (either a whole cauliflower head or a bag of fresh cauliflower rice) it will cook quicker than the frozen cauliflower rice.
This is one of my favorite anti-inflammatory diet meals! This butternut squash Thai curry is so incredibly flavorful and versatile. It packs an immune-building punch with all of the inflammation-fighting foods in this recipe. This meal is one that I love to make for company or if I’m bringing a meal to someone – it’s unique and delicious.
Butternut squash is an incredible food – packed with vitamin A and vitamin C, which help with immune function and are powerful antioxidants. It also happens to be relatively low in calories, which is a double win!
If you’re battling with chronic pain or any kind of inflammatory issue, exercising regularly and eating an anti-inflammatory diet could help reduce the inflammation in your body. What we eat can either speed up or slow down the inflammatory processes throughout our bodies. That’s why I try to keep an anti-inflammatory diet regimen throughout the week – which can be tricky when you’re cooking for others, including a picky husband, a toddler and a baby!
My husband (a picky eater) and my kids (not-so-picky eaters) LOVE this meal. Even my one-year-old shovels this curry into his mouth. I typically add a dollop of plain Greek yogurt to cool the curry a bit for them.
This recipe is versatile. It can easily be made vegetarian/vegan if you omit the chicken. The vegetables in here (butternut squash, sweet potato) can readily be swapped out with one another. For example, you could use 4 cups of sweet potato OR 4 cups of butternut squash if you only want one over the other. You could also substitute carrots or other squash in place of one of the vegetables.
If you’re battling with chronic pain or any kind of inflammatory issue, exercising regularly and eating an anti-inflammatory diet could help reduce the inflammation in your body. What we eat can either speed up or slow down the inflammatory processes throughout our bodies. That’s why I try to keep an anti-inflammatory diet regimen throughout the week – which can be tricky when you’re cooking for others, including a picky husband, a toddler and a one-year-old!
Don’t forget to download the Anti-inflammatory “Eat This Not That” List – you can post it on your fridge or use it for meal planning to help you get started with your inflammation-fighting meals.
I’ve spent a lot of time searching Pinterest for anti-inflammatory foods that I could consistently eat AND feed my family at the same time. It was tough to find! Most of the recipes I found were inaccessible, difficult to make on a regular basis or just wouldn’t appease my picky eaters. However, over the past several months I’ve accrued a collection of some of my favorite anti-inflammatory recipes and wanted to share them with you!
The point of an anti-inflammatory regimen is to cut out inflammation-causing foods and incorporate as many inflammation-fighting foods as possible. These foods are high in natural antioxidants and polyphenols – which are protective compounds found in plants.