Chinese food is my weakness. It just tastes soooooo good. All that salt, and MSG, and unprouneable ingredients…man they taste delicious.
It’s also good because it’s soooo easy to get. Pick up your phone (you were probably already holding it), call the closet Chinese restaurant to you, place an order to feed 8 (even though there is only 2 of you), and in 45 minutes your pipping hot food will be on your doorstep.
Wow. I really need to order Chinese more.
But, I’m sure this “normal” method of eating Chinese food is no where near Whole30 sanctioned. I found this recipe, and knew I had to tackle it.
Rice is one of the best parts of ordering Chinese. That white, sticky, goodness, absorbs all the sauciness of those MSG slathered dishes. But ya can’t have rice on Whole30, which means I had to make cauliflower rice for the first time.
Easiest thing ever. Just cut up a cauliflower, throw it in the food processor, and you’re done. Well then I heated/toasted it up in a skillet with some olive oil, salt and pepper for a few minutes.
The orange chicken was the easiest thing to make, too. The hardest part was opening my laptop, ordering the Tapioca Starch on Amazon, and then waiting 2 days for it to arrive.
Mark and Cooper loved this meal. Cooper decided (that instead of sitting in his highchair) he wanted to sit on Mark’s lap, have his own fork, and eat out of the same bowl as dad. The table was a mess after they were done eating, but Cooper ate more than he has in a while. Apparently he is all about this new healthy lifestyle too. Who woulda thought blended cauliflower was better than goldfish? Well I still don’t really think it is.