There are so many things that I love about this meal.
I’ve wondered if grains were bothersome to my body for awhile but the reaction was so faint, so barely there, that I didn’t pay much attention to it. The key to becoming the healthy, balanced being that we all strive for is listening to those teeny tiny little clues that our body sends us. Sometimes they’re loud – think anaphylaxis reaction to peanuts, or faint, like when you eat chocolate and get a headache a couple of hours later, or can’t concentrate the following day.
Whatever the case is, your body has the ability to communicate with you, to guide you, help differentiate between right and wrong, nourishing and weakening, it’s all there.
For me, as much as I hate, resist, loath and struggle to admit it, I’m sensitive to grains. Buckwheat, rice, millet, quinoa… every time I enjoy them my stomach gets slightly bloated, I feel off balance, and a bit on edge. *humpf*
When I commit to listening to that innate wisdom I try not to get too crazy about it all. I’ve accepted that grains don’t do well in my body but if I’m traveling through India and the only thing available to me is a bowl of rice, I’m going to have that rice. But I’m going to eat it with the intention that it’s going to nourish me, not worry about what it’s going to do to my insides. And, when I’m at home where I can make meal choices myself, I’ll opt for grain-free options.
I’m 100% positive that my body will let me know when I can eat grains again, and that that day will come. I just know that the less I eat of them now, the better off I’ll feel.
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- 1 cup sliced butternut squash
- ½ teaspoon extra-virgin olive oil
- ½ teaspoon dried marjoram
- 60 grams extra-lean ground beef, rolled into 4 mini meatballs
- 2 cups cauliflower florets
- 1 cup frozen Brussels sprouts, cooked according to package instructions
- Couple of slices of radicchio cabbage
- ¼ yellow pepper, sliced thin
- 1 tablespoon balsamic vinegar
- ½ tablespoon fresh rosemary leaves
- 1 teaspoon water
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon gluten-free Dijon mustard
- 1 small garlic clove
- Pinch sea salt
- Freshly ground pepper, to taste
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Place sliced butternut squash, marjoram and olive oil on one side of the pan, flip to coat. On the second side, place mini meatballs.
- Cook in the oven for a total of 25 minutes, rotating the squash halfway through and removing the meatballs after 10 minutes, or until their internal temperature reaches 165F.
- Meanwhile, pulse cauliflower florets just until broken down and the same size as rice. Place in the bowl of your steamer and steam for 2 minutes. Remove from heat, drop into a strainer and allow to sit for a couple of minutes.
- While all of this is happening, add the rosemary sauce ingredients to a small blender and blend until smooth.
- To assemble: begin with a bottom layer of “rice” then cabbage, cooked Brussels sprouts, roasted squash, and side layer of sliced bell peppers, topped with cooked meatballs and pour on the dressing.
- Dig in!
I prepared this recipe for myself for lunch yesterday so I made it for 1 serving only. You could just double up on the ingredients to share with a friend. It’d be more than easy to do!
I first tried cauliflower “rice” in this grain-free tabbouleh in the summer. It was great, but the cauliflower being uncooked bothered my stomach a little. For this second version of cauliflower rice, I chose to steam the “rice” a bit. It softened things up nicely, and was digested easily. Win!
This sauce is delicious. I’ve really enjoyed coming up with new sauces to pour over my vegetable bowls. A different herb or vinegar can massively change the flavor profile, making it a whole new dish.
Spoon all of the ingredients in side layers so that you get to see all of the beautiful colors… and dig in!
Are there foods in your life that you suspect may not agree with your body 100%? Do you ignore the signs and eat them anyways for fear that adjusting your eating style will cause frustration or grief?