Coco-Lime Cauliflower "Rice"

My first attempt at cauliflower rice - it's as easy as everyone makes it sound, and it came out so great! My only issue - 6 servings?? Hardly. Maybe 3....  or 2 if I'm feeding my man ^_^
I love the coconut & lime flavors. I used to cook regular rice like this alll the time...

1 head of cauliflower
1 onion
1-2 tsp coconut oil
1/4 - 1/2c coconut milk
1 lime (or 2-3 tablespoons lime juice)
pinch of salt

If you have a food processor rinse and chop the cauliflower into ping pong ball sized pieces and throw them in, and pulse until rice sized.
I do not have a food processor, but I do have a blender. SO if you put the pieces into the blender and add water until they float...and pulse the blender it'll do the same thing! Then just drain the water...(I poured it over one of those screens you use on your skillet to keep the bacon fat from popping out. Props to self for MacGyver-ing my kitchen.)

Set your skillet onto medium high, add the chopped onion and coconut oil and cook until translucent. (I used this time to make my greens for dinner).

Then add your cauliflower rices, squeeze the lime with some pulp into it (or add the lime juice), and add your coconut milk. If it's regular use 1/4 cup, light use 1/2 and cook the water out longer. Add your pinch of salt (you can add more after it's cooked if you want).

Cook you up some chicken or fish while this is going - it'll take about 10 minutes. I left it uncovered so the water evaporated to make it more ricey textured. Worked great!
I seared up some Alaskan Char in a pan with a little coconut oil, and sprinkled it with garlic and curry powders. Served it all up together and had a happy little meal by myself to celebrate....I dunno. Felt like celebrating. ^_^

Let me know what you think!

Zucchini Pancakes

These are Far more delicious than I would have imagined, though I shouldn't have doubted since they're an adaption from my Nonna's recipe. 

I substituted pistachio flour for traditional wheat flour, and it's a stunning culinary combination. I swear these are mom approved, kid approved, boyfriend approved, roommate approved...the whole 9 yards!

True to form, these are easy peasy and a snap to make - or make them ahead and pop into a skillet (or the microwave) for a hearty healthy breakfast in seconds! The recipe is easily halved or doubled - as written it makes about 8 hand-sized pancakes.

3c Grated zucchini
4 eggs
1/2c nut flour - I used pistachio!
1/4c dried parsley (1/2 if fresh)
1 tsp salt (**omit if nuts were salted)
1/8 tsp pepper
1/4 tsp garlic powder

Heat up your skillet to pancake temperature - on my stove that's about a #4, or medium-low.
Use the best eggs you can find - farm raised eggs or duck eggs just taste so much better! Beat the eggs with the nut flour and spices. Squeeze all the water from the zucchini and mix it into the egg batter. 
Once a drop of water dances across your skillet you're ready to go!
Drop the batter by spoonfuls and flatten them out a bit so the cook through evenly. Flip after 3-4 minutes to  brown on both sides and enjoy!!

Make em big, make em small...either way they're freakin' delicious. 

(I may have eaten the whole batch in a day...)