Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Garlicky Carrot and Pea Riced Cauliflower from Frozen
Serving Amount
Ingredients
12 ounce bag frozen riced cauliflower
2 garlic cloves, minced
1⁄2 yellow onion, finely chopped
1 tbsp olive oil
1⁄2 cup shredded carrots, finely chopped
1⁄2 cup frozen peas
Salt and pepper to taste
Instructions
Step 1
Heat a large, non-stick skillet over high heat. Once hot, add frozen cauliflower and stir frequently to allow excess moisture to leave, about 7 minutes.
Step 2
Meanwhile, in a separate saucepan, heat oil over medium-low heat. Add garlic, onions, peas and carrots until garlic is golden and fragrant and carrots are soft, about 5 minutes.
Step 3
Turn skillet with cauliflower down to medium heat. Add oil mixture of garlic, onions, peas and carrots and stir until well combined. Serve with a main dish or stir in a protein for a stir fry.
