1 medium-sized head of cauliflower
2 tablespoons olive oil
1 cup of frozen mixed vegetable blend (carrots, green beans, etc.)
½ cup frozen pepper and onion blend
2 teaspoons of garlic powder
1 teaspoon of ginger powder
3 tablespoons low sodium soy sauce
PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough-cut pieces in a blender with water (the water helps to allow it to distribute and not get clogged up in the blender); the end product should look like rice.
STIR FRY: Heat 1 tablespoon oil in a large skillet over medium low heat. Add the frozen vegetables and garlic and stir fry about 5 minutes. Add the cauliflower and stir fry quickly to cook the cauliflower to a soft (but not mushy) texture. Add soy sauce to finish.
Hint: For extra protein add an egg white.
Although fresh vegetables and spices are preferable, under the SkinnyThick doctrine of saving money, we acknowledge that some urban communities struggle with fresh vegetables and fruits, making frozen vegetables a viable (or only) option. Unlike many years ago, the processes used today to freeze vegetables allows them to retain a lot of nutrients. Using the frozen vegetables allows you to save money and time!