Here’s what happened. Maybe you can relate.

My beautiful 29-year-old daughter just left after a nine-day stay. She’s been following the Keto diet and now looks like some lush version of a Hollywood actress but without the attitude.

But it’s not how much she weighs that makes this story important, it’s how great she says she feels. She feels healthy, powerful, and strong. Like Captain Marvel without the claustrophobic Lycra suit. She has energy and confidence and simply glows without backlighting or special effects.

I’d like some of that magic. But let me be honest. I’m finally facing the tragic news that apparently beef bourguignon with buttered noodles and crusty French bread is not a great option for me anymore. Especially when accompanied by a fine bottle of red wine. My jeans have been telling me this, with an urgency nearing panic.

So in this space, I will share some Keto-light recipes that fit my four criteria:

1. Must be tasty or what’s the point?

2. Should use natural ingredients.

3. Should take 45 minutes or less to make (using Trader Joe’s short-cuts whenever possible. If you don’t live by a Trader Joes…move immediately. I am not kidding.)

4. Are loved by your jeans

So here is a recipe inspired by my beautiful Millennial daughter:

California Cauliflower Fried Rice (serves 2)

Grocery List:

Red Onion ( ½ cup chopped)

Red Bell Pepper ( ¼ cup chopped)

Carrots, peeled ( ¼ cup chopped)

Trader Joe’s Organic Riced Cauliflower, Frozen, 12 oz (1 bag)

Chili Garlic Sauce, available at Trader Joe’s (1-2 tablespoons)

Low sodium soy sauce, (2 tablespoons)

Egg (1)

Organic frozen peas, available at Trader Joe’s ( ½ cup)

From Your Pantry:

Olive Oil

Salt/Pepper

Here we go!

Step One:

In a medium saucepan on medium heat, add one tablespoon of oil until hot but not smoking. Add chopped onions, bell pepper, and carrots. Season with salt and pepper to taste. Sauté until vegetables are tender.

While veggies are cooking, put frozen peas in a small bowl, cover with hot tap water.

Remove cooked vegetables and place in a small covered bowl.

Step Two:

In the same pan, add a second tablespoon oil. Heat oil to hot but not smoking. Add the entire package of frozen cauliflower. Break up frozen vegetables with a fork and cook until thoroughly heated, five to eight minutes, stirring continuously. Season with salt and pepper to taste.

Step Three:

Add the cooked vegetables to the cauliflower and cook for an additional two minutes.

Step Four:

Using a spoon, clear a circular space at the bottom of the pan, pour in one scrambled egg and let the egg cook briefly (half a minute, lightly stirring). Over the egg, add one tablespoon of chili garlic sauce (make it two tablespoons if you like it spicy!), and two tablespoons of soy sauce. Stir well to combine egg and sauces into the cauliflower/veggie mix.

Step Five:

Drain the peas and add to the cauliflower/veggie mix. Stir until peas are heated through.

You’re done! Divide the mixture into colorful ceramic bowls and enjoy!

If you want more protein, you can add an additional egg or top with grilled chicken or salmon.