1 1/2 c. carrots, diced
1 T. coconut oil
1 tsp. ginger, grated
1 tsp. garlic powder
2 c. cauliflower, riced (I like to put mine in the Ninja, but I know that some grocery stores carry in already riced in the produce section.)
1/3 c. coconut aminos
4 eggs, scrambled
1/4 c. green onions, diced
1. In a large pan over medium-high heat, melt coconut oil and cook carrot until tender.
2. Stir in ginger, garlic, and cauliflower until combined.
3. Add coconut aminos and sautee for 10-15 minutes.
4. In a separate pan scramble eggs. Add them to the cauliflower mixture and stir until combined.
5. Top with green onions.