Chicken meatball and cauliflower rice banh mi bowl

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So, this is technically a recipe for a banh mi bowl, but the components can be customized in zillions of ways. The chicken meatballs can go in any direction, as can the cauliflower rice.

But first, banh mi. It's technically a Vietnamese sandwich with pickled carrots and daikon radishes, cucumbers, cilantro, a spicy mayonnaise, some sort of pate or liverwurst, and another cooked meat. Availability of great Banh mi is the one thing I miss about living in Brooklyn where we used to order these sandwiches at least once a week. That's also possibly why I gained a lot of weight when we lived there.

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Now when a craving strikes, I like to incorporate banh mi flavors in a cauliflower rice bowl. 

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I have mixed feelings about carb and starch substitutes. Unless whatever you're eating with the cauliflower rice is really flavorful, I don't think it passes for regular rice. However, while not really rice, I love this cauliflower on its own merits. It's really simple: sauteed onions, garlic, and salt are all you need. M even eats it and he is a traditional rice devotee.

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Now, the meatballs. I have experimented A LOT with chicken meatballs. As a perfectionist, I really really want them to be round. I've gone down the rabbit hole of meatball-making tips and so far, none of them have been entirely successful. I've tried adding more and less filler, more and less liquid, more and less fat, cooking directly in a sauce, roasting, sauteing, and chilling in various ways. The most successful tip I can offer from my trials and tribulations is that making them very very small is the key to quick cooking and maintaining a round shape. So if you care about roundness in your meatballs, use 1 teaspoon or less per ball.

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A couple of other notes:
- I've found that cheese is a better agent for adding moisture than milk because it doesn't make the mixture too slack. But while there is cheese in these balls, they don't taste cheesy at all, which makes the flavor more adaptable.
- I encourage you not to overcook these. Since there isn't a lot of fat or filler in these balls, they can dry out if left on the heat for too long. Using a meat thermometer is your best bet for cooking things fully, but not overdoing it.
-Speaking of cooking, I equally like roasting and sauteing these balls. I don't find that it makes a difference in the taste, texture, or shape of the final product. However, it's currently summer here on the east coast of the USA and hot as hell, so I don't always have it in me to turn on the oven. Either cooking method is great, so do what feels best (and least sweaty) for you.

 

Chicken meatball and cauliflower rice banh mi bowl 

Chicken meatballs
1 lb ground chicken
¾ cup panko
¼ cup grated parmesan
2 Tbsp full-fat ricotta (optional, as it may make the meatballs flatten slightly, but adds more moisture)
1 egg
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
pepper to taste

If roasting, preheat the oven to 425.

Combine all of the ingredients in a large bowl and mix minimally with a spoon, spatula, or your hands, just until the ingredients are incorporated.

If sautéing the meatballs, add 1 Tablespoon of olive oil to a large pan and heat over a medium-low flame. 

Using wet hands, scoop out between 1 teaspoon and 1 tablespoon of the chicken mixture and roll into a ball. Add to a baking dish or the hot pan.   

If sauteing: Over medium-high flame, brown on one side and then turn the meatballs over to brown on the other side (about 2-4 minutes per side, depending on the size of your meatballs). Turn the flame to low and cover the pan. Cook until a thermometer inserted reaches 165 degrees or the meatballs are firm when you press on them and no pink remains in the middle, about 4-8 more minutes, depending on size.

If roasting: Cook for 8-10 minutes (again, the larger your meatballs, the longer they’ll need to cook) and check the meatballs (again, they’re done when the internal temperature reaches 165 or the balls are firm and no pink remains in the center).

Yield: 54 mini meatballs (1 tsp) or 24 small meatballs (1 Tbsp)

 

Cauliflower rice
1 Tbsp olive oil
½ small onion, chopped (a heaping ½ cup)
4 large cloves garlic, minced
1 lb cauliflower rice (either pre-riced or use a 1 lb [usually a small] head of cauliflower and chop in a food processor)
salt and pepper to taste

Heat the olive oil over a medium-low flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 2 minutes.

Add the cauliflower rice and sauté for 5 minutes. Reduce the flame to low, cover, and cook for 13-15 minutes or until you’ve reached your desired consistency. I like a little bit of crunch to the rice, so I prefer to cook for slightly less time.

Yield: 4 cups

 

Pickled carrots and daikon radish
Adapted from The Banh Mi Handbook
1 medium daikon (about 1 lb)
3 large carrots (about 1 lb)
1 teaspoon fine sea salt
1/4 cup granulated sugar
1 1/4 cups white vinegar
1 cup warm water

Chop your vegetables into thin sticks and add to a large container.

In a separate large liquid measuring cup, add the vinegar, water, sugar, and salt. Mix with a whisk and microwave on high for 30 seconds and whisk again. Repeat as needed, microwaving for 10-15 seconds at a time, to dissolve the sugar.

Pour over the chopped vegetables and refrigerate for at least one hour or up to one month.


For the rice bowls:
Meatballs (see recipe)
Cauliflower rice (see recipe)
Pickled vegetables (see recipe)
Fresh cilantro, torn from the bunch
Cucumber, sliced
Scallions, sliced
Sriracha or other hot sauce
Mayonnaise (optional)

To assemble the bowl, use as much or as little of each ingredient as you like. We usually get about two adult-sized portions and one kid-sized portion from the cauliflower rice with meatballs and pickles left over. If your family is larger, increase the rice as needed and adjust cooking times. Your onions and garlic may need another minute each and the overall cooking time for the cauliflower may be slightly longer as well (but test often after the above instructed 15 minutes to avoid overcooking).

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Whole 30 snacks and a recap

Strawberry and cherry energy bites | Me & The Moose. Dried fruit and raw nuts combine to make an easy and filling snack. #meandthemoose #energybites #snacks #snackrecipes #whole30 #whole30recipes #almonds

Today is the day! Last day of my Whole 30! This was my hardest round of Whole 30 eating so far. I blame world events for my extreme wine desire throughout the month. I'm sure the plan's founders would blame my "sugar dragons" and suggest that I stay the course and keep Whole 30ing until I truly didn't want it anymore, but...that's not happening. Mostly because it already happened. I caved a few days ago. I think that, as much as January is a great time to clean up your eating, perhaps this January was an exception.

No matter, I made it for most of the month and I feel pretty good, all things considered. Something I did out of some desperation was to pick a meal every day and make it a little special. This happened at breakfast with extra herbs and salmon roe. And often, a little extra effort with a snack made a difference to my motivation later in the day. Here are some of the "treats" that got me through the winter of my discontent and ALL are toddler-approved. There was a day last week when M refused anything other than the kale smoothie below and homemade pickles.

Strawberry and cherry energy bites | Me & The Moose. Dried fruit and raw nuts combine to make an easy and filling snack. #meandthemoose #energybites #snacks #snackrecipes #whole30 #whole30recipes #almonds

Strawberry and Cherry energy bites

1/2 cup dried strawberries
1/2 cup dried cherries
1/2 cup pitted dates, roughly chopped
1/2 cup raw almonds
1 Tbsp water

Put everything in a food processor and pulse until desired consistency, adding 1 Tbsp of water if needed to bring everything together.

Recipe notes: Give your dates a rough chop because I've never had a batch of "pitted" dates without any leftover whole pits or pit shrapnel. Nuts.com is the only place I've found dried strawberries that were Whole 30 compliant, but Trader Joe's carries dried cherries and dates without added sugar.

Yield: About 16, 2-3 bite snacks

 

Deviled eggs | Me & The Moose. These deviled eggs provide a tasty hit of salt and protein to satisfy snack cravings. #meandthemoose #whole30 #whole30recipes #deviledeggs #snacks #snackrecipes

Deviled eggs

2 hard-boiled eggs
2 tsp avocado oil mayo
1 tsp dijon mustard
pinch paprika
s/p
pickles, salmon roe, capers, olives, leftover bacon

Hard-boil your eggs. I like to use Martha's method and find that it leads to a very clean peel. However, I almost never peel the eggs right after cooking them. If making these for a larger crowd or just care a lot about aesthetics, hard boil your eggs one day in advance and store in the fridge. Peel cold.

Slice your eggs in half length-wise and pop the yolks into a bowl. Add the mayo, mustard, paprika, salt, and pepper and mash with a fork. Add back to the egg whites and top with your choice of accoutrements.

Yield: 1-2 servings, depending on your hunger level

Persimmons with coconut cream and pepitas | Me & The Moose. Dress up your fruit with some good fat from coconut cream and some crunch from pepitas. #meandthemoose #whole30 #whole30recipes #persimmons #snacks #snackrecipes

Persimmon with coconut cream and pepitas

1 fuyu persimmon, peeled and sliced
2 tsp coconut cream
2 Tbsp pepitas, roasted
pinch cinnamon

Peel and slice your persimmon. I like to toast a bunch of pepitas ahead of time and store them at room temperature, but if you don't have any on hand, roast in the oven or toaster oven at 350 for about 5 minutes or until they begin to smell nutty. Add the pepitas, coconut cream, and cinnamon. Eat immediately.

Yield: one serving
 

Kale smoothie | Me & The Moose. This smoothie is a bit of a whole30 cheat, but a good way to sip on some extra veggies and prolong that snack. #meandthemoose #whole30 #whole30recipes #kalesmoothie #snacks #snackrecipes #smoothierecipes

Kale smoothie

Adapted from Minimalist Baker
1 cup kale, packed
1 cup frozen peaches
1 apple
1/2 inch piece of peeled ginger (about the size of your thumbnail)
2 Tbsp lime juice
2 Tbsp water

Add everything to the blender and process until smooth.

Yield: 1 adult smoothie and 1 toddler smoothie, or 1 very large adult smoothie, or 2 toddler smoothies
 

Bananas with cardamom and pistachios | Me & The Moose. Dress up your fruit with some nuts and coconut cream for more protein and fat to keep you full. #meandthemoose #whole30 #whole30recipes #bananas #snacks #snackrecipes #coconutcream #pistachios

Bananas with cardamom and pistachio

1 banana
1 tsp coconut cream
1 Tbsp shelled pistachios
pinch cardamom
pinch sea salt

Slice or mash a banana and add the coconut cream, pistachios, cardamom, and salt. Eat.

Yield: 1 serving

 

Babaganoush | Me & The Moose. What’s better than a dip that’s mostly veggies? #meandthemoose #whole30 #whole30recipes #babaganoush #snacks #snackrecipes #diprecipes

Babaganoush

I like Epicurious's recipe, but I halve the amounts, use the smallest Japanese eggplants I can find so that I can use the whole thing (peel and seeds included), add 1/2 tsp smoked paprika, and add 1 Tbsp of avocado oil mayo for some added creaminess.

Yield: about 2 cups

Happy snacking!

 

Burgers! Burgers! Burgers!

Buffalo chicken burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner or game day snacks. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #gamedaysnacks #buffalochickenburger

Buffalo chicken and cauliflower burgers and salmon and sweet potato burgers are on heavy rotation in our house, especially during Whole 30. Throw an egg on top and it's breakfast. Add some roasted veggies or a mashed sweet potato and it's lunch. Chop one up and throw it over a salad for some extra protein with more flavor than plain old chicken or salmon. See? Versatile. Also, both of these are M's favorites.

Salmon and sweet potato burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner and has a hint of sweetness for those sweet cravings that plague every Whole 30-er. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #salmon #salmonburger #sweetpotato

I especially like eating the buffalo chicken burgers on Sundays because they feel like a game day indulgence. If you're heading to a party, make these into sliders or meatballs and bring them with you. No one will know they're Whole 30 and you'll have something great to eat so you can fearlessly be social while also sticking with this re-set you've taken on.

The salmon and sweet potato burgers are clutch when I'm craving sushi. We're lucky that M loves salmon, so it's not hard to stack his diet with Omega-3s. But I hate the way the salmon smell lingers in our small apartment when we cook it on the stove, so this recipe utilizes canned wild salmon that, frankly, doesn't necessarily smell better, but definitely smells less.  

Buffalo chicken burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner or game day snacks. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #gamedaysnacks #buffalochickenburger

Did I mention that I FINALLY had success making my own pickles this weekend? I used Smitten Kitchen's recipe, but swapped out dill for a few cloves of smashed garlic because I hate dill.

Salmon and sweet potato burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner and has a hint of sweetness for those sweet cravings that plague every Whole 30-er. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #salmon #salmonburger #sweetpotato

On the side, we've been serving sweet potato, purple carrot, and delicata squash fries. To roast, heat the oven to 425, cover your pan with parchment paper, spray the paper with olive oil, toss your vegetables onto the trays, add a few glugs of olive oil and a generous pinch of salt, and roast for 20-25 minutes, until you get the browning you want on the outside. I check them after about 10-15 minutes and give the tray a good shake to flip some pieces over. I've heard that one trick to getting crispier oven fries is to heat the pans ahead of time, but I never notice enough of a difference to warrant the extra step. But if you try this, let me know how it works!

Buffalo chicken burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner or game day snacks. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #gamedaysnacks #buffalochickenburger

Buffalo chicken burgers (Whole 30)

1 lb ground chicken
1 cup riced cauliflower
½ medium red onion
2 large cloves garlic
½ cup almond meal
1 egg
2 Tbsp + 1 tsp clarified butter
3 Tbsp Frank’s hot sauce

Add chicken, cauliflower, onion, garlic, almond meal, and egg to a large bowl and combine using your hands or a spatula. In a separate bowl, melt the butter in the microwave. Add the hot sauce and stir to combine. Form into 6 equal patties using a 1/3 cup measure.

Coat your pan with 1 tsp clarified butter and heat over a medium low flame. When hot, add chicken patties and turn up the flame to medium. While the first side is browning, sprinkle some of the clarified butter/hot sauce mixture onto each patty. When the first side has a good sear, flip the burgers over and coat the other side with clarified butter/hot sauce. After 2-3 minutes, check the sear. If brown enough for you liking, turn the flame down to low, cover, and let cook for 8-10 more minutes. When meat thermometer has reached 165, your burgers are done. Turn off the heat, cover, and let the meat reabsorb some of the juices. 

Yield: 6 burgers

Buffalo chicken burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner or game day snacks. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #gamedaysnacks #buffalochickenburger
Salmon and sweet potato burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner and has a hint of sweetness for those sweet cravings that plague every Whole 30-er. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #salmon #salmonburger #sweetpotato

Salmon, sweet potato, and sage burgers

2 cans boneless, skinless wild caught salmon, 6 oz each
1 large sweet potato, roasted or microwaved (7-8 oz)
2/3 cup almond meal
1 tsp dried sage
2 eggs
2 Tbsp dijon mustard

Combine all ingredients in a large bowl and smash with a fork. Mix very well. Heat a large sauté pan over a medium flame. Shape into 6 patties using a 1/3 cup to scoop out equal amounts for each patty and sear on one side. Let cook until there is a good browning on one side and then carefully flip. Cover the pan and turn the flame down. This will allow the burgers to steam a bit and cook through while also browning the outside.

Yield: 6 burgers

Salmon and sweet potato burger | Me & The Moose. This Whole 30-compliant burger is perfect for lunch or dinner and has a hint of sweetness for those sweet cravings that plague every Whole 30-er. Throw an egg on top and it could also be breakfast. #meandthemoose #whole30 #whole30recipes #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #salmon #salmonburger #sweetpotato