1large headcauliflowercut into florets then steamed and drained
2tablespoonsfull fat coconut milk
1/2teaspoongarlic powder
Instructions
Melt the coconut oil in a large skillet over medium heat. Add ham and shallot; cook for 5 minutes or until ham is brown.
Stir in next 4 ingredients (mushrooms through lemon zest); cook for 10 minutes or until ham is cooked through and vegetables are tender.
In a blender, place cauliflower, coconut milk, garlic powder, salt and pepper; blend until smooth and serve with stir-fry.
Notes
SERVING SUGGESTION: Grated Beet Salad: Grate washed and peeled beets into a bowl; drizzle with a little rice vinegar, lime juice and extra virgin olive oil; salt and pepper to taste then toss well and serve.NUTRITION: 213 Calories; 10g Fat (42.6% calories from fat); 25g Protein; 5g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 1536mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.