In the past, I've tried to make cauliflower rice with broth or water or some other liquid.  It always came out as more of a mash than a rice.  I recently picked up some ghee for the first time and did a little cauliflower rice experiment.  If you don't know, because I didn't, ghee is clarified butter which is basically just super clean butter.  If you melt butter (say for popcorn- YUM!) you can really see the difference between regular butter and ghee.  When I pan-fried the cauliflower crumbles in ghee, they ended up firm and very rice-like.  When combined with onions, garlic, sun dried tomatoes and other nummy nuggets, it was down-right delicious!

You can use a food processor to make your cauliflower crumbles or just buy them already crumbled.

I found crumbles, ghee, sun dried tomatoes, and all the other ingredients I needed at Woodman's grocery store.  If you've never been there, it's amazing.  

Full disclosure:  This is NOT a picture of my rice.  But, in my defense, it was so delicious that I never had a chance to snap a photo!  You could literally add whatever toppings you want and I bet it will be delicious.  I went for more of a Mediterranean feel this time around but am going to try a Thai one next.  The possibilities are endless!  

Ingredients:
1 16oz bag of Cauliflower Crumbles
2 Tbls ghee
1 small onion, chopped (about 1/2 cup)
3 cloves garlic, minced (about 1 TBLS)
8 sun-dried tomato slices, chopped
1/4 cup roasted pumpkin seeds
2 cups chopped fresh kale
*optional:  chopped black olives, feta cheese

Directions:
1.  Prep/chop all the veggies
2.  Melt the ghee on the stove over medium/low heat.
3.  Add the onions, and garlic.  Sauté until soft.
4.  Add the cauliflower crumbles and sauté, stirring occasionally, for about 8 minutes or until desired crispness is reached.
5.  Add sun dried tomatoes, pumpkin seeds, kale and any optional ingredients and sauté for a minute, until the kale has wilted.  

Ideas for Eating:
Eat it as is, served with lamb brats and tubule.  
Try mixing scrambled eggs, venison bacon, or sausage with it for a one-pan meal!
Experiment with other ingredients, keeping the crumble/ghee combo as a base, and see what delicious combinations you can come up with!  Enjoy!

Now that I'm up in northern Wisconsin, the place I grew up, I'm enjoying myself some venison: bacon, ground meat, steaks, jerky… any way is delicious!  I combined the gamey-smokey flavor of the venison with the sweetness of the sweet potatoes and apples for a yummy breakfast hash. 

Ingredients:
1 apple, chopped, skin on
1 medium sweet potato, spiraled or chopped
1 tbls clarified butter
2 tbls water
1 tbls unsweetened, salt-free almond butter
2 tbls sunflower seeds
2 pieces of venison bacon
1/2 tsp cinnamon

Directions:
1.  Cook bacon, on low, covered for about 8 minutes, flipping every 2 minutes.  
2.  Take the bacon out and add the water, chopped apple, sweet potato and clarified butter to the pan and cook on low, covered for about 10 minutes or until just soft, stirring occasionally.
3.  Chop the bacon into small pieces and add it back into the pan after the sweet potatoes and apples are soft.
4.  Turn off the heat.  Mix in the almond butter and sunflower seeds until everything is coated.
5.  Enjoy!  

Ideas for Eating:
Enjoy it for breakfast with a couple fried eggs on the side.
Serve it with dinner as a side dish to a salmon fillet.  

We spent this whole week on the road, it's been a busy but fun first few weeks back home.  Shows in Milwaukee, LA, and rural Iowa!  I'm looking forward to a little break from performing by doing some running and cooking this coming week with my mom up in northern Wisconsin.  
Because of our travel schedule this week I haven't had any chance to cook.  So I'm passing on something I would like to try!  If anybody attempts this, let me know how it goes!

Check out the blog "Cook Like a Cavewoman" for this recipe and more! 

Here are the ingredients you'll need.  Check out her site for the full recipe!

Ingredients
1 tbsp coconut oil, for greasing
3 to 4 slices bacon (depending on thickness of cut)
½ thumb-sized piece of ginger, peeled and minced
½ medium shallot, peeled and minced
1 tbsp minced cilantro
1 cup fresh blueberries
1 lb ground beef (OR VENISON!)
¼ tsp crushed red pepper flakes
½ tbsp balsamic vinegar
Sea salt, to taste
Ground black pepper, to taste

Time to get back to our core strength!  This month, it's a 30 day, multiple exercise ab-challenge from 30dayfitnesschallenges.com.  There are sit-ups, crunches, leg-raises and planks.  I'm excited!  

Inevitably, we are sick after a big move back to the US from Thailand.  So, what better to make than bone broth chicken soup.  Easy, yummy, good for the tummy.  
There are many blogs and websites and books on making bone broth.  Here is how I do it.

Ingredients:
1 rotisserie chicken
water
3 stalks celery
3 large carrots
Salt, pepper, parsly, and thyme to taste
3 bay leaves

Directions:
1.  Cut all the edible meat off the rotisserie chicken and store it in the fridge while the broth cooks.  Toss the skin.
2.  Place the bones and other meat parts into a large soup pot.
3.  Chop the carrots and celery, placing the ends and a few bits and pieces into the soup pot with the bones.  Save most of it with the edible meat in the fridge to have in the soup.
4.  Add salt, pepper, parsly, and thyme to taste.  I put in about 1 TBLS each of salt and parsley, and a couple shakes each of thyme and pepper.  You can always add more later.
5.  Add the three bay leaves to the pot.
6.  Cover with water, up to about 2 inches from the top, and bring it to a boil.
7.  Cover the pot and simmer for 6-10 hours. 
8.  Strain the broth, discard all the bones and veggie pieces.  Store the broth in the fridge to separate over night.
9.  In the morning, any chicken fat will have congealed on the top.  Scrape it off and toss it.
10.  Add the broth, edible meat, chopped carrots and celery back to the pot.  
11.  Add more spices to taste.
12.  Bring to a boil, then simmer until veggies are tender.  
13.  While the soup is simmering, cook any noodles or rice separately if desired, then add it to the soup.  (optional)

Ideas for Eating:
Serve with a side salad and enjoy it as a light lunch.
Add curry powder, garlic, ginger and some coconut milk for a quick chicken curry.