Eat Fit Not Fat Healthy Body

Paleo risotto


3 bags of riced cauliflower (fresh or frozen)
1 8 oz. package portobello mushrooms (sliced)
½ lb. bacon cut into small pieces
½ cup chicken broth or stock
Minced garlic (2 cloves)
Scallions (to taste)
Salt and pepper (to taste)


Add cut-up bacon to heated frying pan and cook through but not crispy.
Add mushrooms, scallions, and garlic to bacon and sauté for about 5 minutes.
Add riced cauliflower with ½ cup chicken broth/stock and cook until cauliflower is cooked through not soggy (should look like rice.)
Garnish with scallions or parsley. This is optional.

About the author

Jaime Alonso, Certified Health Coach

I received my initial training and certification as a wellness coach at Spencer Institute. I then continued my training as a health coach from the Institute for Integrative Nutrition’s cutting-edge health coach training program. During my training, I studied over 100 dietary theories, practical lifestyle management techniques, and innovating coaching methods with some of the world’s top health and wellness experts. My teachers included Dr. Andrew Weil, director of The Arizona Center for Integrative Medicine; Dr. Deepak Chopra, leader in the field of mind-body medicine; Dr. David Katz, director of Yale University’s Prevention Research Center; Dr. Walter Willet, chair of nutrition at Harvard University; Geenan Roth, best-selling author and expert on emotional eating; and many other leading researchers and nutrition authorities.

My responsibility at TNT is to help you create a “sustainable” lifestyle change. Meeting you where you are in your journey and equipping you with practical tools to grow and learn new strategies; teaching you how to shop and meal plan; helping you create new ideas; and learning how to go out to eat are a few of the hands-on lessons you receive. I teach you how to life well for life!

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