I had leftover cauliflower florets from my Cauliflower Parmesan and was trying to think of what to do with them! Combined with mushrooms, I tossed them in olive oil and roasted them in the oven and then the magic happened. This dish is tangy, sticky, delicious and EASY! Completely vegetarian but would be delicious with chicken added. This sauce is my go-to and I swear I use it on so many different recipes. It can be tweaked based on what you have available but it’s pretty basic and totally delicious. I will give you all the secrets below!
Sauce: 1/4 cup Rice Vinegar 1/4 cup Coconut Aminos (or soy sauce) 1 tbsp Honey 1 tbsp Sriracha Pinch Red Pepper Flakes Pinch Sesame Seeds Other ingredients: 2 cups cauliflower florets 1 cup sliced mushrooms Pad Thai Noodles Lime Juice Sliced Green Onion Green Onion/Lime garnish
Preheat your oven to 400 degrees and toss the cauliflower and mushrooms in olive oil and roast for 25-30 minutes until crispy. Remove from the oven.
Start a pot of boiling water for your pad thai noodles. Cook your noodles according to the package directions. While the noodles are cooking, mix your ingredients for your sauce. Add all the ingredients to a bowl or a jar and shake or mix together until combined.
Heat sesame oil or olive oil in shallow pan and turn stove to medium heat. Once warm, add the cauliflower and mushrooms. Now add your sauce and stir until the vegetables are coated and the sauce starts to bubble. This sauce will reduce and get a bit sticky (but that’s the best part). Once your noodles are done cooking, save some of the pasta water (this will come in handy later) and transfer the noodles to the pot with the cauliflower, mushrooms and sauce. Stir until combined and the sauce has coated the noodles. Gradually add about 1/4 cup of pasta water to the noodles. This will help the sauce to become a little creamy which makes it so so delicious!
Finish the dish with a splash of lime juice and sliced green onion and mix until combined.
Plate your dish and top with sesame seeds, green onion & lime juice. Enjoy!
ok – whoever doesn’t love the classic Chicken Parmesan, well, I am not sure we can be friends. This is the classics really cool, plant-forward bff! This Cauliflower Parmesan is the real deal! Starts with that delicious breaded crust that gets super crispy topped with store-bought marinara sauce and shredded mozzarella cheese! I think I used a total of 7 ingredients for this entire dish – how easy!
1 head of cauliflower
1/2 cup seasoned bread crumbs
1 egg, beaten
1/2 jarred red sauce (I used Rao’s Arrabbiata – little spicy!)
1/2 cup shredded mozzarella
Choice of pasta, rice or salad for your side dish
Start by removing the excess from the stem of your cauliflower head. You will want to cut two cauliflower steaks but want to ensure that part of the core/stem remains as this will help to hold it together. You will have about two cups of cauliflower florets remaining but these are perfect to roast for a winter salad or turn them into a the wonders that buffalo cauliflower tacos are!
Once you have two cauliflower steaks you will prepare two dishes one with a beaten egg and the other with bread crumbs. Dip the cauliflower steak in the egg wash and coat both sides. Transfer to the bread crumb bowl and cover completely. Repeat these steps for your other cauliflower steak.
Preheat your oven to 400 degrees and prepare a cast iron skillet with olive oil over medium heat. Place the cauliflower in the skillet and cook for 4-6 minutes until golden brown. Flip and cook the other side for 3-4 minutes until golden brown. Place in the oven for 10 minutes to continue the cooking process.
Remove from the oven and place red sauce on top of each cauliflower steak. Place back in the oven for 10 minutes to continue the cooking process.
If you are going to make pasta or rice I recommend boiling a pot of salted water and start to cook your pasta. When you pasta has about 8 minutes left, remove the cauliflower and add shredded mozzarella cheese to the top. Place back in the oven and cook until you pasta is ready, about 8 minutes.
Remove the cauliflower from the oven. Plate your pasta and add cauliflower steak on top. Garnish with chopped parsley and enjoy!
Who is interested in lighter recipes to ring in the New Year? I am all for comfort food and the beauty of this dish is its light & comforting! Perfect to add to your menu rotation now or in the New Year. Can we just talk about the New Year! I am glad that we can keep 2020 in the past but it’s so bittersweet to say bye to a year full of just so much. I know that everyone’s experiences have been different. All of our minds have been tested; emotionally, mentally, physically. Just remember to hug the ones you love most and don’t forget to take care of YOU! I hope each of you tackles something magical in 2021 that fills up your cup. Personally, I cannot wait to get back to running.
Now for this Lemony Tomato Chicken that will surely have you wondering why you never made it before! Let’s break it down!
3-4 boneless chicken thighs, cleaned
1/2 cup gluten free flour/regular flour
1 tbsp olive oil + 1 tsp olive oil
1 cup cherry tomatoes
1 tsp garlic
1 cup white wine
2 lemons, juiced
sage, for garnish
Clean your chicken thighs and remove any excess fat. Lightly coat your chicken thighs with flour on both sides. Heat a medium sized skillet (I used my cast iron 10 inch pan) over medium heat and add olive oil. Place chicken thighs in the pan and cook for 3-4 minutes on each side until the crust becomes golden. Remove chicken from the pan and add a splash more olive oil. Add the cherry tomatoes and mix around until they are fully coated. Keep heat on medium and cook the tomatoes for 3-4 minutes until they start to blister and pop. Add the garlic and stir continuously so the garlic doesn’t burn. Add the wine and mix together. Apply pressure to the tomatoes to help the burst process (this will also help add flavor to the sauce). Add lemon juice and let simmer for 2 minutes. Place chicken back in the pan and let simmer for 4 minutes. Flip chicken and let simmer for 3 more minutes. The sauce will reduce by half and turn into a creamy thick sauce that coats the chicken. Plate the chicken and add more sauce and tomatoes on top. Garnish with chopped sage and enjoy!
This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!
6 large carrots, peeled and cut
1 sweet potato, peeled and cut
1/4 cup celery
2 scallions, whole
1 tbsp red pepper flakes
1 tbsp sriracha
1 tbsp ginger
1 tbsp minced garlic
1 tbsp olive oil
1 can coconut cream
salt & pepper to taste
cilantro & lime for garnish
yogurt lime sauce for garnish
Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes. Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes. Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together. Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer. Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice). Enjoy!!
These are too good not to share! Always trying to find balance in my eating without sacrificing flavors or what I am eating. These Buffalo Chicken Stuffed Peppers have everything you need to feel full and fueled! I love buffalo chicken – usually on football sunday over wings or cauliflower bites! I love playing with the flavors and that’s why they work so perfectly in this dish! A combination of chicken thighs, shredded carrot, celery & 90 second rice come together with a tasty buffalo sauce and then stuffed inside green bell peppers! YUM!
2 chicken thighs
1/4 cup buffalo sauce (I use The New Primal Medium Buffalo Sauce)
1 tbsp shredded carrots
1 tbsp sliced celery
1 cup rice
2 green bell peppers, sliced and seeds removed
Preheat your oven to 400 degrees. Place chicken thighs in oven safe pan and season with salt and pepper. Cook for 10 minutes. Remove and add buffalo sauce. Cook for 5 minutes. Remove chicken thighs from oven and shred with two forks. Add the carrot and celery and mix everything together. Place back in oven and cook for 5 more minutes. Bring a pot of water to a boil. Slice your green bell peppers in half (top to bottom) and remove the seeds. Place the four pieces of bell pepper in the water and let them get soft. Drain water and remove from the pot. Place 90 second rice in the microwave to cook. Remove the chicken thighs from the oven and set aside. Once the rice is complete, add 1 cup to the shredded chicken mixture. Prepare a sheet pan lined with foil. Add bell peppers belly side up and stuff each with the chicken & rice. Place in the oven until the edges become crispy, about 3 minutes. Top with a lemon yogurt sauce or sour cream and green onions and enjoy!
I have been really into goat cheese recently. Mostly enjoyed on fall harvest salads with beets and massaged kale OR on a charcuterie board with fig and olive crackers. YUM! But this, this recipe is something cool that honestly didn’t realize how easy it was until I tried it. I had some left over sweet potato and half a log of goat cheese and that’s how the magic of this dish was created. These are perfect for a Friday night snack, part of your next party platter or great for sunday funday. Lets get to the details!
1/2 cup cooked mashed sweet potato 1/2 large log of plain goat cheese 1/2 cup gluten free flour + pinch of ground pepper 1 egg + 1 tbsp water 1 cup breadcrumbs
Mix the goat cheese and sweet potato together in a ball. Roll into 1 inch balls. Prepare are bowl with flour + pepper, egg + water and bread crumbs. Add the sweet potato and goat cheese ball to the flour, then egg, then bread crumb. Repeat until all are coated completely. Place in the freezer for 10-20 minutes until firm. Add oil to a deep pan (about 1/4 cup) over medium high heat. Once hot, add goat cheese balls and cook until crispy on out the edges! Enjoy with your favorite dipping sauce – I made a quick yogurt lime sauce and it was perfect!
Ok – here it happened – I transformed that creamy mushroom cauliflower soup in the THE creamiest and tastiest mushroom pasta! WOW! Cooking for one can get tough, especially with leftovers, so I am always trying to find new and fun ways to use things I have in my fridge. If you made my creamy mushroom cauliflower soup (my last post) then you can easily turn it into this delicious CREAMY MUSHROOM PASTA!!
This is the perfect cozy meal for any night of the week. It’s easy and comes together super quick (and quicker if you make the soup, because I use that in this recipe!) I can see a difference in the weather and all I want to do is cozy up on the couch with a big bowl of this pasta and lots and lots of cheesy garlic bread…oh and a glass of pinot noir because wine makes everything better!
2 cups of your favorite pasta 2 cups of Creamy Mushroom Cauliflower Soup 1 tablespoon butter 1/2 cup shiitake mushrooms, sliced 1/2 cup shredded asiago cheese salt & pepper cheesy garlic bread
Cook pasta per the packaged instructions. While the pasta water is cooking, slice 3 shiitake mushroom’s and add to a sauté pan with olive oil. Cook until brown and golden. Once the pasta is done, reserve about 1/4 cup pasta water. Drain pasta and then add butter and creamy mushroom cauliflower soup to pot. Mix and then add pasta. Stir until well combined. Add asiago cheese and some of the pasta water to loosen the sauce. Let cook for 2 minutes. Plate in a bowl, add the shiitake mushrooms on top and add more asiago cheese. Serve with warm cheesy garlic bread and BOOM, perfect dinner is ready!
Have you ever heard of Bantam Bagels? They are the little bite sized bagels stuffed with cream cheese. Cool concept right? Well, I have made the ultimate copycat to the original! Using only a few ingredients that you probably have stocked in your pantry, these tasty breakfast treats will come together quick! Perfect with morning coffee watching the news or getting ready for a brunch at home to impress your friends. If you like bagels you will love these copy cat bantam bagels!
Back in April I found the best make-at-home bagel recipe that was good and clean! One of my new favorite wellness friends @badash.fitness shared the recipe. I have made it a handful of times for my family and they have loved it! My first few go’s with it have been using gluten free flour which works perfectly! Today I am using regular all purpose flour and the recipe came together without fail.
1 cup all purpose flour (gluten free works well too) + 1 tbsp 1 cup non-fat greek yogurt 2 tsp baking powder 1/2 tsp salt 1 egg 1/2 block of cream cheese bagel seasoning of choice (I used everything)
Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone liner.
Mix flour, baking powder and salt in a medium sized bowl. Add yogurt and mix until well combined and a dough starts to form. You may need to add a little more flour to make sure it isn’t too sticky.
Cut the cream cheese into 1 inch cubes.
Flour your hands and pull apart small sections of the dough (it should make 11-12 bites). Flatten the dough in your hand and place the cream cheese cub inside. Cover the cream cheese with the dough and roll into a ball. Repeat until all the dough is used. *Make sure to keep your hands floured as things could get a little sticky.
Beat 1 egg and use a brush to coat the top of all the dough balls. Sprinkle your favorite seasoning on the top until they are all coated.
Cook at 375 for 24 mins until golden brown on top.
Fall is HERE! This Apple Chai Crumble Cake needs to be in your weekend plans stat! I was going to call this a muffin cake because my intention was to make muffins, BUT I suppose the muffin man walked away with my muffin pan and that’s how this crumble cake was born. I have said it before, I do not like baked fruit. I was a little reluctant to add apples but I knew I wanted to combine the apple flavor with the chai spice for this delicious breakfast, lunch, dinner, dessert cake! Grain-free, refined sugar free and freaking GOOD this cake is super flavorful with an abundance of spice and the crunch of an almost cooked apple. The crumble topping has hidden protein in it – hint hint my favorite cinnamon flavor protein powder! No secrets here, this cake is easy and comes together QUICK!
I have such a soft spot for crumb cake. I don’t know what it is – I think I love it because I don’t ever have to worry about a cake to icing ratio. I am 100% a cake gal and this crumb cake is ALL cake! I think my favorite fall flavors are chai – what’s warmer than cinnamon, clove and other warming spices! Makes me want to cozy up on the couch and watch movies! The chai spices mixed with the perfectly sweet honey crisp apples makes for the PERFECT treat!
CAKE 2 cups almond flour 1 t cinnamon 1/2 t ground gloves 1/2 t ground nutmeg 1/4 t ground cardamom 2 t baking powder pinch of salt 3 eggs 2 T melted coconut oil 2 t pure vanilla 1/4 cup pure maple syrup 2 honey crisp apples, chopped CRUMBLE 1/4 cup almond flour 1/2 scoop livbody lean vegan cinnamon swirl protein powder (you could use any vanilla/plain flavor protein powder and add 1 t of cinnamon) 1 T melted coconut oil 1 T honey
Preheat oven to 350 degrees – line an 8×8 pan with parchment paper (this help immensely with removing the cake from the pan) and cooking spray. In a medium sized bowl add the almond flour, cinnamon, ground cloves, ground nutmeg, ground cardamom, baking powder and salt. Mix until well combined. In another medium sized bowl add the egg, vanilla, coconut oil & maple syrup. Whisk until well combined and eggs are beaten. Add the chopped apples and mix until incorporated. Add the dry ingredients slowly into the wet ingredients until it is all well combined. I recommend using a spatula as the apples are a bit large and will get stuck in the whisk! Transfer cake batter into the pan. Cook at 350 degrees for 15 minutes. While that is baking, lets make the crumble! Add the almond flour, protein powder, honey & coconut oil and mix with a fork until it forms a crumble. Remove cake from oven after 15 minutes – spread crumble on top and cook for 15 more minutes! Let the cake cool completely, slice & enjoy with coffee or ice-cream!
I am loving all things butternut squash right now! Looking for comforting and versatile ways to cook with it that are a little out of the ordinary. Taking one ingredient and working it so that you can have multiple meals is my jam – saves time and money! Outside of the traditional, yet delicious butternut squash soup and roasted butternut squash – this is a roasted butternut squash and white bean naan pizza! Yes, this is as good as it sounds!
Everything starts with a peeled butternut squash – it seems daunting but really is quite easy with a good vegetable peeler! I roasted my squash at 425 degrees for 22 minutes flesh side down and then flipped over and cooked for 18 more minutes! I add a generous amount of olive oil all around the squash so that it can cook evenly. So now that we have the basics, let’s break down how to make this naan pizza!
1/2 roasted butternut squash 1/2 cup cannellini beans (cooked in the can is what I used) + more for topping 2 T olive oil 1 T minced garlic 2 whole grain naan TOPPINGS 1 link chorizo sausage sliced red onion sage & thyme goat cheese
Preheat oven to 400 degrees and line a baking sheet with parchment paper and place in the preheated oven. Follow directions above for roasting butternut squash. Hot out of the oven, combine the squash with the cannellini beans to a blender and mix until nice and smooth (you may need to add a pinch of water to get the consistency you want). Remove pan carefully and place naan on pan. Combine olive oil and garlic and spread on top of the naan. Split the squash and bean mixture across both pieces of naan and spread so that it almost reaches the sides. Now the fun part: toppings! I added cooked chorizo, red onion, cannellini beans, thyme & goat cheese to one. A vegetarian version would be everything minus the chorizo and I added sage and a balsamic glaze for an extra kick of flavor!
This one is EASY, good and you can get creative with the toppings! Let me know how you like it and what else you like to make with butternut squash!