Paleo Tabbouleh

It’s almost Labor Day, and BBQs are still going strong here in the South. With all that meat it is essential to have something green and fresh on the side to balance things out. This Paleo Tabbouleh recipe is a great fit! Check it out.

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Paleo Tabbouleh
4 servings

1 head Cauliflower (small, sliced into florets)
3 cups Parsley (finely chopped)
1 cup Mint Leaves (finely chopped)
1 Cucumber (diced)
2 Tomato (medium, diced)
1/4 cup Hemp Seeds
1 Lemon (juiced)
2 tbsps Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)

Rice the cauliflower by adding the florets to your food processor or blender, and pulsing until a rice-like texture is achieved.
Add the riced cauliflower to a large salad bowl along with the minced parsley, mint, cucumber, tomatoes, and hemp seeds. Add the lemon juice and olive oil and toss until everything is well combined.
Season with sea salt and black pepper to taste and enjoy alone or as a side dish!

NOTES:
More Protein - Serve with chicken breast or chickpeas.
Save Time - Buy cauliflower that has already been riced. You may find it with the pre-chopped vegetables in your produce aisle, or in the frozen vegetables section.
No hemp seeds - Just omit

I usually use the cauliflower that’s already been riced, because I keep a big bag of it in the freezer. This makes the recipe even faster to throw together. Super-easy!! Enjoy.

If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.