Happy Belated Mother's Day to all of the Paleo Mom's out there!
My Mom & Nana didn't feel like fighting the holiday crowds; so, I made dinner at home instead. We had tilapia in the freezer which made for a fairly small grocery list to come up with this wonderful meal: Baked Tilapia (Recipe Book) with Cauliflower Rice and Roasted Asparagus and Garlic.
For directions on making a head of cauliflower into rice, click here. I made this batch of cauliflower rice by sauteeing green onion slices in olive oil for a few minutes before adding the "rice." Once it was heated through, I added a small amount of coconut milk to make it creamy.
For the asparagus and garlic: Trim the ends of the asparagus and line a baking sheet with aluminum foil. Lay the asparagus in a single layer and drizzle with olive oil. Shuffle the asparagus spears to ensure they're all coated. Sprinkle with sea salt and pepper. Peel as many garlic cloves as you like and toss around and on top of the asparagus. Roast at 325 for 30-40 minutes.
For dessert, we had Roasted Peaches with Coconut Whipped Cream (Recipe Book).