Since starting the Nutritional Therapy Program, I have learned a slew of new information regarding food, nutrition, and overall wellness. I am so excited that this is just the tip of the iceberg. I’m ready to dive headfirst into everything this program has to offer, so that when I’m done, I can help you heal and nourish your body to the best of my ability.
One of my initial take aways was learning to eat locally and seasonally. I have been wanting to shop at our local farmers market for awhile now, but always came up with excuses.
“It’s too far.”
“It’s more expensive.”
“It’s just an extra stop to make.”
Well, let me just say, I consider my health to be priceless. And, whether we realize it or not, the foods we eat directly affect our health. After spending the past couple weeks reading and learning about the “foods” of the modern day (and their lack of nutrients), it gave me plenty of motivation to eat locally and seasonally, as much as possible. The excuses above may sound familiar to you, too, but I want to encourage you to check out your local farms market. Here’s why..
There are tons of benefits to shopping locally, including but not limited to:
- Access to local, seasonal, and sustainably grown whole and natural foods
- Opportunity to meet and build rapport with local farmers
- Ability to support small businesses in your area
Over the past couple weeks, I’ve enjoyed fresh and organic butternut squash, kale, sweet potatoes, red potatoes, broccoli, green beans, cherry tomatoes, and bell pepper. Also, grass fed beef, pastured pork, and organic chicken, including pork tenderloin, ground beef, pastured eggs, chicken quarters, breakfast pan sausage, stew meat, and chorizo. Believe it or not, it didn’t break the bank, either! Sure, the meat is slightly more expensive per pound than in the grocery store, but to me, the high quality is well worth it!
All this to say, last weekend I bought pork chorizo from one of the local farms. I’ve never cooked with chorizo, but I really enjoy it, so I figured why not?!
For some reason, in my mind, chorizo and fried rice just seemed to go together. And, lucky for all of us, it turned out just as good as I’d hoped!
You can use white rice or cauliflower rice, depending on your preferences and intolerances. I like it both ways!
- 1 lb pork chorizo (ground)
- 2 cups cooked white rice or riced cauliflower, frozen or fresh
- 1 egg
- 1/2 cup yellow onion (diced)
- 1 cup carrots (diced)
- 1 cup white mushrooms (diced)
- 3 cloves garlic (diced)
- 1 tbs ghee or coconut oil
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper (optional, depending on how spicy the chorizo is)
- 1/4 cup liquid aminos
- Dice the onion, carrots, mushroom, and garlic. Add ghee or coconut oil to a large skillet and heat over medium high heat. Add the veggies to the skillet and saute for about 10 minutes or until cooked through.
- Meanwhile, add chorizo to a separate skillet. Cook over medium heat for about 6-7 minutes or until thoroughly cooked.
- Once the veggies are cooked, push to the outsides of the pan, creating an empty space in the middle of the skillet. Crack the egg into the middle and scramble. Add the cooked rice or riced cauliflower to the skillet. Mix well and saute for another 2-3 minutes or until thoroughly heated.
- Add chorizo to the rice skillet and season with garlic powder, sea salt, and liquid aminos. Stir to combine. Serve warm.
Chorizo Fried Rice
Ingredients
- 1 lb pork chorizo ground
- 2 cups cooked white rice or riced cauliflower, frozen or fresh
- 1 egg
- 1/2 cup yellow onion diced
- 1 cup carrots diced
- 1 cup white mushrooms diced
- 3 cloves garlic diced
- 1 tbs ghee or coconut oil
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper optional, depending on how spicy the chorizo is
- 1/4 cup liquid aminos
Instructions
- Dice the onion, carrots, mushroom, and garlic. Add ghee or coconut oil to a large skillet and heat over medium high heat. Add the veggies to the skillet and saute for about 10 minutes or until cooked through.
- Meanwhile, add chorizo to a separate skillet. Cook over medium heat for about 6-7 minutes or until thoroughly cooked.
- Once the veggies are cooked, push to the outsides of the pan, creating an empty space in the middle of the skillet. Crack the egg into the middle and scramble. Add the cooked rice or riced cauliflower to the skillet. Mix well and saute for another 2-3 minutes or until thoroughly heated.
- Add chorizo to the rice skillet and season with garlic powder, sea salt, and liquid aminos. Stir to combine. Serve warm.
