Cauliflower is often used as a rice replacement for stir fry and meal prep. Full of nutrients and low in calories it is a healthy and smart substitution. It can be used to make simple, yummy tortillas as well! Combined with fresh lime and cilantro these cauliflower tortillas are a must for a Keto Friendly, Low Carb Taco Tuesday. Check out my live video and let me know what you think 🙂
If you have been following me, you know that I love Risotto! It is my comfort food and one of my go to’s on a cold, raining day. This week I tweaked my recipe for Mushroom and Asparagus Risotto, also throwing in some grilled veggies to the side. OH MY IS IT GOOD! I even has a grandson of a customer try it when they came by the studio. He said “It looked gross and I don’t normally like asparagus, but man is that good!” Huge shout out to Farm Fresh Carolinas for the Fresh Veggies (they really do make a difference). Also, be sure to watch my Fresh Tip Tuesday and learn some fun facts about Asparagus!
– 1 cup Arborio rice
– 8oz. (about 1 cup) fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1 garlic clove
– 1 Tbsp. Italian Herb Seasoning
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder
Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, asparagus, onion, garlic, seasoning salt and oil. Seal and microwave on 70% power 13 minutes.
Remove from microwave and set aside. (this allows the pressure to release naturally – until pressure indicator fully lowers – about 4–6 minutes.)
Remove cover and stir in Parmesan cheese.
FOR THE GRILLED VEGGIES:
Put peeled carrots and asparagus in the MicroPro Grill. Drizzle with Olive Oil and Italian Herb Seasoning. Place Cover in the Grill position for 6 mins. DONE!
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Detox is a popular term and practice these days. To be honest, we all need a reboot for our bodies from time to time and detoxing is very popular at the beginning of a new year. Personally, juicing just never really satisfies me. I like to feel like I am eating, so for me, kick-starting my clean eating is with a Detox Vegetable Soup.
When I got my list of fresh veggies this week from Farm Fresh Carolinas this recipe was a no brainer. Made with a variety of different vegetables, this soup will help you glow inside and out!
The best part about this recipe, it’s easily customizable. Trade out any veggies you don’t like with ones you do and you should win your detox every time. Try it out and let me know what you think. If you don’t have a Tupperware Pressure Cooker, you could use a standard one or alternative. Watch my LIVE here 🙂
1 onion (medium or half large chopped)
2 full broccoli stalks (about 1 cup of florets chopped, and stalks )
2 garlic cloves (minced)
1 sweet potato (medium, about 1-1 1/2 cups, chopped)
1 cup sliced cremini mushrooms
1 cup cauliflower florets (chopped)
2 cups cauliflower greens (chopped small)
1 cup cabbage (sliced thin)
2 tomatoes – diced in the PowerChef System
4 cups vegetable stock
1/2 tablespoon italian herb seasoning (or a mixture of dried parsley, basil, oregano etc..)
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
Prep all veggies using the PowerChef System to mince and chop fine or a knife.
Place all ingredients in Tupperware Microwave Pressure Cooker. Cook for 20 mins on high.
Let the pressure release before removing, about 8 minutes.
Yep, it really is that simple! ENJOY!!!!
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