Nectarines- sweet, juicy and sometimes tart… what’s not to love about this stone fruit?!
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Nectarines- sweet, juicy and sometimes tart… what’s not to love about this stone fruit?! I have been eating my fill every week lately. I’ve been so excited that our farmers market has been brimming with organic nectarines for a few weeks now. I knew I wanted to create a breakfast dish with this seasonal treasure while it was around! I’d started dreaming of fresh ginger and spices to compliment the nectarines in a dish!
Sometimes being on the Autoimmune Protocol you can get in a breakfast rut. I was kind of in one, so I was excited to spice things up with this recipe. I love that with this dish I’m getting a heavy dose of veggies and fruits to start the day… this dish includes cauliflower for breakfast! Surprisingly all the fragrant spices and maple syrup lend really well to the cauliflower rice here. Also I love the fact that I can make a batch and have it for a few days to quickly reheat in a pan in the morning with a side of some bacon or sausage for a speedy breakfast!
I used Tin Star Foods ghee in this recipe, but for a vegan or strict stage one AIP you can easily substitute coconut oil. Give this sweet and spicy a dish a whirl to shake up your breakfast routine. Enjoy!
- 1 Medium head of cauliflower riced (about 4 cups)
- 3 small nectarines white or yellow, diced, I used a combination (about 2 cups)
- 1 Inch knob of fresh ginger grated
- 2 Tablespoons of Tin Star Foods ghee or coconut oil
- 2 Teaspoons of ground cinnamon
- 1 Tablespoon water
- 1 ½ Tablespoons pure maple syrup (I buy mine at Costco)
- 1 teaspoon alcohol free vanilla (omit for stage one AIP)
- In a food processor fit with an S blade, rice the cauliflower (pulse until it turns to small pieces).
- Wash, dry and dice the nectarines.
- Grate the fresh ginger.
- Place a large skillet over medium heat.
- To the preheated skillet add the fat of choice (ghee or coconut oil), diced nectarines, cinnamon and vanilla.
- Cook until fragrant, about 2 minutes.
- Add the riced cauliflower, grated ginger, water and maple syrup.
- Stir to combine.
- Place a tight fitting lid over the top and cook covered for 2 minutes.
- Fluff and serve warm, you can add more cinnamon or maple syrup to taste.
- Enjoy!
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