By Joseph Palumbo | IFBB PRO BODYBUILDER
Hard training expends precious muscle glycogen to fuel your workout, while simultaneously elevating levels of the catabolic hormone; cortisol. That makes post-workout the optimal time for a fast-digesting meal. That’s one reason many bodybuilders choose to bring their white rice and chicken meal to the gym. Post-workout, your body benefits from fast-digesting carbohydrates to drive amino acids to your muscles and get you quickly on the road to recovery.
For those looking to trim down or save on the carbs, the caloric value of cauliflower is substantially lower than white rice. For a cup of cooked white rice without salt, nutritional charts weigh it at 205 calories per serving, 24 on the estimated glycemic load, and 90% carbohydrate-intake. For a matching cup of cooked cauliflower with salt, you’re looking at 28 calories, 1 on the estimated glycemic load and 64% carb intake.
Cauliflower is a member of the cruciferous family of vegetables. Although population studies are inconsistent, several studies have linked high cruciferous vegetable consumption to lower risk of several cancers, including lung, prostate and colorectal. This is one vegetable that deserves a regular rotation in your diet, it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth. It contains components called glucosinolates.
This is what gives raw cauliflower its distinct smell. But, it has also been shown to protect the lungs and stomach from common carcinogens.
Cauliflower Fried Rice is a healthy and clean take on “fried rice”. This is a low-carb option for those who want all the flavor of fried rice but none of the guilt!
You will need:
3 cups of grated raw cauliflower (use a cheese grater or food processor)
1/2 cup frozen peas
1/2 cup carrots, thinly sliced
3-4 garlic cloves, minced
1/2 cup onion, diced
1/2 TBSP sesame oil
2 eggs (or 4 egg whites) scrambled
3 TBSP soy sauce
In a large pan, sauté garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes). Next, add in peas, and carrots and cook until carrots begin to soften and peas are heated through, (about 3-4 minutes).
Next, stir in scrambled eggs, cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes. Enjoy!