Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋
1 large head fresh cauliflower (about 2-3 pounds)
2-3 tablespoons coconut oil (for cooking & flavoring) *you can also try lemon or garlic infused coconut oil or butter or ghee*
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
zest from 1 lemon (about 1 tablespoon)
2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).
2. Cook the aromatics. Place 2 teaspoons coconut oil in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds
3. Finish it up. Add 1-2 tablespoons coconut oil to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.
MIX IT UP!
Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.
Keep the lemon and replace the parsley with fresh or dried rosemary.
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!
Here’s the recipe
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
Gently stir all the ingredients together, add the salt and pepper just before serving.
SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!
I stumbled across this recipe from A Table for Two and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, I used chocolate and peanut butter chips!
1/4 cup AP flour
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
2 tbsp white sugar (I added an extra tsp)
1/8 tsp salt
1/4 cup + 1 tbsp milk
2 tbsp vegetable oil
1 tbsp hazelnut chocolate spread
Mix dry ingredients together in a bowl
Mix in oil and milk until batter is smooth with no lumps
Pour into a microwave safe mug with enough space for the cake to rise without pouring over
Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.
And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! 😀
Au gratin potatoes is an easy dish that goes with almost anything! The ingredients are cheap and you probably already have them in your pantry or fridge! This is a slightly lightened version *so I can eat a little more of it yay me!*. Give this a try if you’re bored of the same old mashed potato as a side every week. *I still love you mashed potatoes, you complete me!* 💕
When I moved to the United States, I was amazed at the variety of foods! Almost every country’s dishes could be found. Immediately I was drawn to Mexican food, my first experience was Taco Bell and needless to say I was sorely disappointed until I had the real deal at a small authentic Mexican restaurant that didn’t even serve cheese on their tacos! The little lady chef muttered “That’s for Americans! We no do that in Mexico!”
I was blown away, the intense flavors, the spiciness, the savoriness and the desserts Oh my goodness! Give me a coconut macaroon every day please! or maybe a cream filled churro dipped in a ton of cinnamon and sugar *drool* but I digress. Since Mexican food is quickly becoming a favorite, I’ve tried to make a few dishes myself. I found this black bean recipe on Food Network. It’s pretty basic, but very tasty and it goes great with tacos, burritos, carne asada, mexican grilled chicken or by itself! I just love the different shades of purple and navy you see after soaking, so pretty 🙂
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Queso fresco and fresh cilantro, for topping (optional)
Soak the beans in a pot of water overnight. Drain.
Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes.
Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. (Usually takes about 90 mins but some beans are just difficult 🙂 )
Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
This here is my absolute favorite Mexican Rice recipe, it turns out perfect every time and I always make extra to freeze for later meals. The rice smells amazing while its being cooked but at the end when you throw in the fresh cilantro and jalapenos and a squeeze of lime juice, the flavor goes over the top! A must try! I’m sure you will also add this recipe to your regular rotation!
I usually make this rice with black beans, pico de gallo, guacamole and carne asada!
12 ozs tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice (I used brown)
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 tsp tomato and chicken bouillon (optional)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight-fitting lid over low-medium heat about 2 minutes.( I just used a regular frying pan and transferred to a glass dish covered tightly with foil). Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. ( I didn’t have an oven safe pan so i transferred rice mixture to a baking dish tightly covered in foil)
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through
For a long time I caught myself in a food rut, I would make the same thing every other week and even though the food tasted good we were all getting a little bored. If I left it up to my 4 year old, he would eat pizza every night and not complain * then again, who would?!*. So I decided to try one new recipe every week to break up the monotony.
This week I though I would try this Basil Pesto recipe from Sally’s Baking Addiction. I made a couple of changes because my poor little basil plant looked a bit naked after I picked a cup’s worth of leaves 😀
I mixed the pesto with penne and grilled some chicken breasts, my son made a salad and we had a quick and easy dinner! It was very tasty and both kids thought it was so cool to eat alien green pasta 😀
1 cup fresh basil leaves
1 cup fresh baby spinach leaves
1/3 cup pine nuts (i used toasted walnuts)
1/3 cup freshly grated parmesan cheese
3 cloves roasted garlic
1/3 cup olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon each salt and fresh ground pepper
Blend the basil, spinach, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.
Ok so I’m not that good with coming up with food names, but its delicious and you should give it a try! It almost felt like summer…until I glanced at the thermometer… Brrrrr *shivers*
1 1/2 lbs salmon steaks or fillets
2 tbsps lemon juice
4 garlic cloves minced
1 tsp salt
3 tbsps olive oil
1 tsp pepper
3 tsps Cajun seasoning
Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place salmon on oiled grill at medium heat ( I used a grill pan, too cold to go outside)
Grill for 3 to 4 mins on each side.
The veggie noodle recipe is already in my blog, check it out! Kids *and the big kids* love the colors 🙂
P.S. This is my daughter and she is quite the character, while I had my back turned taking pics of the food, she snuck over to the stove and started stuffing her face with salmon… then she quickly covered her face with a mask so I wouldn’t know it was her, but Princess Optimus Prime who stole the fish LOL!!! WTG girl, you really fooled me 😉