Aloha!
For those of you checking in for the first time, I’m Heather. I used to be in the military, and before that I was an active every-hat marketing content creator. Then one bad circumstance led to another, and now I have a permanent chronic condition called POTS.
This blog is for me. It’s for me in a lot of different ways, because it’s about how one diagnosis rocked my entire world to its roots, and how I’m now rebuilding every facet with this new foundation. The over-arching basis is that I’m on a POTS recovery, following a reconditioning program, teaching myself how to cook healthy, whole foods, and learning website development. But it’s about so much more than that. It’s about dysautonomia awareness, and living with invisible illness. It’s about being a military spouse and professional with a chronic condition, and the constant battles that comes with. It’s about finding my voice, fighting for myself, both in my medical journey as well as my personal one. It’s about reaching out to others who may be in the same or similar boat, and letting them know that they’re not alone.
Aloha.
I’ve never been to Hawaii. I’ve also never consumed true Polynesian food. Take that as your pinch salt as you cook this sweet-spicy-savory mash-up dish that has literally become my new favorite and go-to for a quick, satisfying, whole food dinner. Or lunch. Or probably even breakfast.
I’ve been bragging about Loco Moco with Pineapple-Coconut Caulirice to anything standing still long enough to actually get the title out of my mouth. It’s just the perfect meal! It’s not heavy, but it’s filling. It’s packed with protein and it’s fast to throw together with leftover grilled burgers (I used a Turkey-beef combo) – which is awesome for me on flare-up days, when standing for long periods can be a battle with gravity. And, to be honest, it really doesn’t require any bravery at all, because it’s stupid easy.
I should also note that hats off goes to NomNomPaleo – I adapted my own version from the recipe in Food For Humans.
So, without further ado:
TIPS:
(1) Use Frozen Caulirice. If you’re truly a purist, by all means, make your own Caulirice. But I think it’s a pain. And cauliflower is the sand of vegetables. It gets into literally every nook and cranny and it’s impossible to get out. (Oh! Note to self: see if compressed air will get cauliflower out of nooks and crannies.) Anyway, just use the frozen caulirice, but on this I will be a stickler: just cauliflower. No broccoli mix ins, and no flavorings. It’s going to simmer a while, and voice of experience here, folks, broccoli looks nasty overcooked. The color greenish-brown does not belong in the culinary world. Ever.
Too gross? Sorry. Moving on.
(2) Use Full Fat Coconut Milk. I know, the photos show me using light, and that’s because I live 35 minutes from the next closest grocery store and all mine had was light, and this isn’t about being perfect. If you’re worried about calories, you can use the light stuff, use about half the can instead of the whole thing, and then add more as it simmers. Just know that the fat is the cream on top of the coconut water, and that’s what helps the rice thicken. So it might be soupy otherwise (Exhibit A).
(3) Have a favorite hot sauce. I recommend Merf’s Hand Grenade hot sauce. It’s a whole food/paleo sriracha made with pineapple and hot peppers and it. Is. BOMB. The perfect balance of spice. They have a berry, lime, and mango too, all of which are awesome.
(4) Vary up the protein next time you make it! The first time, stick with a leftover burger, but use the leftover rice and go crazy. I love poaching or roasting a salmon filet with some simple salt and shichimi togarashi and a squirt of lime. I bet some pulled pork would be stupid delicious too. Or skip the meat and just double up on the eggs. Follow your tastebuds. Define your own delicious.
LOCO MOCO
- (makes 4 servings – or if your husband eats like mine, 3)
- 4 leftover grilled burgers
- 4 large eggs
- Coconut oil
- Shichimi Togarashi (optional) or Red Pepper Flakes
- Hot Sauce (optional – I like Merf’s!)
PINEAPPLE COCONUT CAULIRICE
- 2 bags frozen Caulirice
- 3/4 c diced fresh pineapple (give or take)
- 1/4 c diced white or yellow onion
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, roughly chopped (optional)
- 1 can full fat coconut milk
- Coconut oil
- Salt (or a Garlic salt blend)
- Shichimi Togarashi (or red pepper flakes) (optional)
Cook onion in large saucepan over medium low heat in coconut oil until soft. Break up caulirice in bags until no chunks remain, pour into saucepan and season with salt and togarashi. Stir carefully.
Pour in coconut milk and stir thoroughly until coconut cream is melted and distributed through rice. It’s a little soupy now, and that’s ok, the liquid will simmer out. Keep stirring while you heat up burgers and heat coconut oil in a small pan for eggs over medium low heat.
Fry the eggs how you like ‘em – sunny side up or over medium/easy. I like ‘em a little runny, so the gooey yolks serve like a gravy to the burger.
As the caulirice thickens (think a light risotto), add the pineapple, green onion (keep a couple pinches for garnish), and cilantro. Stir it up and let it heat through, then it’s time to serve it up! Scoop some rice onto a plate, top with burger, then egg, sprinkle with onion and shake on some hot sauce.
I think this is how heaven must taste. Like a Pina coloda and a juicy breakfast burger collided. It sounds weird, like it wouldn’t work, but-
Oh heavens does it.
