At the beginning of the week I set my Instagram followers a challenge to eat 7-9 servings of fruits and veggies a day to optimize their health and boost immunity. However I know it can be hard to find fresh produce during the coronavirus outbreak, so I developed this Low Carb Cauliflower Chicken Fried Rice recipe using just frozen vegetables!
It’s perfect for those following my 8 Week Lean and Clean Program and if you take out the egg it’s great for my 28 Day Guided Gut Healing Program too. Switch out the chicken for tofu or tempeh and you have a high protein vegan recipe suitable for plant based diets.
Frozen vegetables can be just as nutrient dense as fresh (sometimes even more so), and we always have frozen cauliflower rice, spinach, kale and peas in our freezer. Choose organic when you can, but whilst we try to stay healthy COVID-19 quarantine conventional is fine too.
What’s great about this recipe is that it’s so adaptable, you can use whatever frozen or fresh produce you have to hand (you could add frozen kale, or boost the flavor with fresh ginger, garlic, scallions or chilis if you have them), and switch out the protein to use up any leftovers in the fridge to prevent food waste.
Heat the avocado oil in a large skillet, and add the eggs. Scramble for a few minutes, then add the vegetables, coconut aminos and tamari. Cook for a further 3-4 minutes, or until the frozen vegetables are cooked through. Add the shredded chicken and scrambled egg, heat through and serve.
Looking for more easy to make low carb recipes? My Low Carb Chinese Chicken Salad is one of my most popular healthy dinners!
At it’s essence, my 8 Week Lean and Clean Program is a whole foods based, anti-inflammatory, health boosting meal plan, that doesn’t need any fancy super foods or hours in the kitchen. And if you join now you’ll receive a free 30 Minute Private Health Coaching or Personal Training session to personalize the plan to your specific challenges.Kalene started the program just before the Coronavirus outbreak, and here is what she has to say about her progress so far:
‘Leading into COVID-19, I was traveling weekly for work and enjoying late night steak dinners that often started with a cocktail which led to white wine, red wine, and a final final. The next morning started with a breakfast meeting, meetings all day, lunch being brought in, followed by an hour to read emails and regroup for dinner. This lifestyle lead me to a 35lb weight gain.
I enlisted Jenny’s help right before COVID-19 hit, and the timing couldn’t have been better. Her approach to eating healthy has lead me to a 16 lb healthy weigh loss, increased muscle mass and a ton of energy – in just 6 weeks!
What’s working: A concise eating plan with tasty recipes, her insights on how to adapt recipes to be part of the program, her knowledge on supplements and her help with making me accountable with an exercise plan.
Jenny’s guidance in the first few weeks, help to create a positive path to a lifestyle change. I highly recommend her coaching and programs, and I don’t believe you will find a more knowledgeable professional out there’
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