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Paleo “Cheesy” Cauliflower with Lemon Coriander Dipping Sauce

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THIS cauliflower! I mean… I made it for myself as part of my dinner one night when Mo was gone. I thought: “No way I’ll eat a whole head of cauliflower on my own, so great! I’ll have leftovers!” …you know where this is going, right? Yeah… Uh, no leftovers. I ate every last morsel!

I learned about Nutritional Yeast when I was practicing a plant-based lifestyle. And it has that reputation – people who can eat dairy or “normal” forms of protein from eggs, meats, etc, don’t include this in their regimens. Most have never heard of it. Plus, if you do practice a plant-based routine you know that animal proteins can add a lot of flavor to dishes, so without it, a dish can leave you longing. Nutritional Yeast will pack a punch of flavor!

So a little bit about what exactly, Nutritional Yeast is and why it is good for you:

  • Nutritional yeast is a complete protein (and a plant-based one, at that!), meaning that among the 18 amino acids it contains, nine are essential ones that your body cannot produce – we must get it from the foods we eat.
  • It is an immune booster due to the fact that it contains glutathione, among other things!
  • It also offers a significant dose of the minerals iron, selenium and zinc + 4g of fiber per serving!
  • Just a half tablespoon of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of B vitamins. These vitamins help you extract the energy from food and produce red blood cells.
  • It contains little sodium and fat AND it is gluten, soy and dairy free!

So even if you are fine with dairy and have no aspirations of practicing a plant-based lifestyle, you might want to start including Nutritional Yeast into your weekly routine! You could be missing out on some good stuff!

Okay, back to my cauliflower! Did I mention it’s delicious? And I ate THE WHOLE RECIPE ALL BY MYSELF? And that sauce – it’s not a must but it really adds to the dish. It has so much flavor and it’s anti-inflammatory and so good for you and I mean… I would eat this every day! So go! Now! Make it! It will be your new favorite side dish!

Enjoy!!

Paleo Cheesy Cauliflower with Lemon Coriander Dipping Sauce

Serves 2-4

Ingredients for the Cauliflower:

  • 1 head cauliflower, cut into large florets
  • 1 tbsp olive oil
  • Real salt and black pepper
  • 1/3 cup Bragg’s Nutritional Yeast
  • 1-2 tbsp fresh dill, for garnish (optional)

Ingredients for the Dipping Sauce:

Directions

  • Preheat oven to 425 degrees F.
  • Place cauliflower in a bowl and drizzle with olive oil; season with salt and pepper and toss to combine. Transfer to a baking sheet in an even layer, without touching, and roast cauliflower until golden brown, about 20 minutes.
  • Sprinkle Nutritional Yeast over the cauliflower as soon as it comes out of the oven and gently toss to combine.
  • While the cauliflower is roasting, make the dipping sauce by combining all ingredients for the sauce into a medium bowl and whisking well to combine.
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Place cauliflower in a bowl and drizzle with olive oil; season with salt and pepper and toss to combine. Transfer to a baking sheet in an even layer, without touching, and roast cauliflower until golden brown, about 20 minutes.
  3. Sprinkle Nutritional Yeast over the cauliflower as soon as it comes out of the oven and gently toss to combine.
  4. While the cauliflower is roasting, make the dipping sauce by combining all ingredients for the sauce into a medium bowl and whisking well to combine.
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Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

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My Slow Cooker Lemon Chicken Bowls are the ultimate easy, weeknight recipe! And, it screams SPRING!

I cannot even believe how easy this is to make. Really. I can’t. It took me 5 minutes to get it into the slow cooker and another 5 minutes to finish it up and serve.

Everything is made in the slow cooker – no extra dishes for prep… Well, except a whisk and a knife. Okay, are you convinced yet? It’s SO easy! 🙂

But aside from being easy, it is DE-licious!

I made this one evening for dinner and it had just gotten up to about 84 degrees in Dallas. It’s been in the 40’s in the mornings so 84 felt hot! So honestly? The last thing I wanted was a bowl of something hot. And I was kind of bummed that I had chosen this dish for dinner. I wanted something cool and refreshing. But guess what? This was that exactly! I served it over raw greens (I chose spinach because we LOVE spinach, but you could use any dark, leafy greens you like…) and it was so good – astringent, if you will. Which is how we should be eating this time of year… Cleansing, astringent foods.

This is the time of year for citrus, fresh fruits, raw produce, etc. You’ll see so much beautiful produce in the grocery stores right now! We LOVE this time of year!

We hope you enjoy this recipe as much as we do!

Slow Cooker Lemon Chicken Bowls with Cauliflower Rice and Avocado

Serves: 4-6

Ingredients:

  • 2lbs organic chicken breasts
  • 1 quart low sodium, organic chicken bone broth
  • zest and juice of 2 large lemons
  • 1 yellow onion, chopped
  • 1 tbsp raw/local honey
  • 1 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tsp dried oregano
  • pinch of cayenne pepper
  • real salt and black pepper, to taste
  • 1 pre-washed container spinach or baby kale
  • 2, 10oz bags cauliflower rice
  • 1 large avocado
  • several cilantro or parsley leaves

Directions:

  • In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  • Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  • Set slow cooker to low for 6 hours or high for 4 hours.
  • Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  • To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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Instructions
  1. In the bowl of your slow cooker, place the broth, zest and juice of the lemons, onion, honey, garlic powder, coriander, oregano, cayenne, salt and black pepper. Whisk well to combine.
  2. Place the chicken into the slow cooker and “nuzzle” down into the sauce so the chicken is almost completely covered.
  3. Set slow cooker to low for 6 hours or high for 4 hours.
  4. Approximately 1 hour before the crockpot tells you it’s done, take two forks and gently shred the chicken to pull apart into desired-size pieces and add in cauliflower rice and stir to combine. Cover again and let it continue to cook.
  5. To serve, place 1 handful spinach/baby kale on the bottom of a bowl and top with a big helping of the lemon chicken/cauliflower rice. Garnish with avocado and fresh cilantro or parsley leaves.
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Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

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I’m a Nutritionist. And what that means is: I am supposed to be head over heels for KALE. All hale KALE. But… I’m not. I actually think it tastes a bit like a banana… And if you know me or follow me at all, you know that I loathe bananas. Always have. I’m sorry if I’ve now ruined the kale experience for you. Next time you eat it (hopefully this salad) you’re probably going to think of bananas. But, perhaps that will be a great thing, because maybe you really like bananas. All I know is – while I really don’t care for kale, I’ve learned that if I let it marinade in dressing for a bit or if I roast it and get it crispy, THEN I really enjoy it. Hence the birth of this salad. Well, and the fact that I am trying to incorporate more meatless dinners into our mix for Mo’s sake. The man loves meat. A lot. And left to his own devices, would probably eat it at every meal in spite of believing whole-heartedly that there is no need for it at every meal. I, on the other hand, would eat meat once a week, if left to my own devices. I’m not opposed to it, I would just much rather have vegetables!

So, we compromise………

I ALWAYS use spinach in the “Big Salads” I make. It’s my favorite. It’s dark green, it’s leafy, it’s antgi-inflammatory, it’s full of nutrition and man. It’s SO easy when you buy the pre-washed organic stuff. AND, it isn’t bitter like some other greens… Ehemmm KALE!

But, like we coach our clients, variety is the spice of life! 🙂 So I try to use other greens when I’m feeling the motivation to do so. I’ve never made a “massaged kale salad” before. But I have eaten them and really enjoyed them, in spite of my apparent distaste for kale. Mo loves kale, so I thought I’d up my compromise game and throw some kale and try the whole “massage the leaves technique” and let it sit for a few before adding the other ingredients. You know? It’s super easy… A little messy on your hands, but who cares? And, here’s the kicker – I really liked it. Annnnd, a little bonus – kale is 3g of protein per 1 cup chopped, so when you’re going meatless, this is an important point to consider!

Will kale be the new spinach for me? Heck no! But, now I have an easy way to make it something I think is delicious! Hope you enjoy as much as we did!

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

Serves 2 as a meal or 4 as a side…

Ingredients:

Roasted Vegetables

  • 12-16oz bag pre-riced cauliflower rice
  • ½ tbsp smoked or regular paprika
  • ½ tsp ground turmeric
  • 1lb baby new potatoes (any color), cut into ¼” thick rounds
  • 3 small carrots (any color), cut into ¼” thick rounds
  • 1, 15oz can organic chickpeas, drained and rinsed
  • drizzle of extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/8 tsp ground cumin

Dressing

  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp mustard powder
  • 2 pinches sea salt
  • 1 pinch black pepper
  • 1 large lemon, zest and juice

Greens

  • 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
  • 2 large handfuls baby spinach
  • 1 tbsp sesame seeds, toasted
  • 1 jalapeno, thinly sliced (optional)

Directions:

  • First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  • Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  • Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  • Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  • Top with chickpeas and toss once more to combine.
  • Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Instructions
  1. First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  2. Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  3. Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  4. While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  5. Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  6. Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  7. Top with chickpeas and toss once more to combine.
  8. Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Egg and Spinach Stuffed Sweet Potato

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Did I mention we love sweet potatoes? Ohhh… That’s right. I’m a broken record now! LOL! Gah! We just can’t get enough of them!

This is one of Mo’s favorite Breakfast “inventions…” As part of our meal prep each week, I bake 4-5 sweet potatoes, let them cool, place them in a large tupperware and then into the fridge for easy breakfasts or lunches throughout the week!

Yes, you could use a microwave to reheat – BUT – if you have access to an oven, turn it to the broil setting and then place a piece of parchment paper onto a baking sheet. Get a pre-baked potato out of the fridge, slice it down the middle without cutting all the way through, place it on the parchment paper lined pan cut side up and then under the broiler for 5-7 minutes. It crisps up the skin a little and heats the potato through… It is DE-lish! And then, make this recipe to stuff the potato with! It’s the perfect breakfast or lunch… Or dinner for that matter!

Hope this makes life a little easier and allows you to eat clean when you’re in a hurry!

Egg and Spinach Stuffed Sweet Potato

Serves 1

Ingredients:

  • 3 whole cage-free eggs
  • 1-2 large handfuls spinach*
  • 1 tsp coconut oil
  • 1 clove garlic, minced
  • 1 medium/large sweet potato, baked*
  • pinch of cayenne pepper
  • 2 pinches ground turmeric
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • sea salt and black pepper, to taste
  • crumbled goat cheese, shredded raw manchego, pecorino or parmesan (optional)

Directions:

  • Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
  • While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
  • Add spinach (or greens of choice) and sauté until greens begins to wilt.
  • As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
  • Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.

Notes:

  • Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
  • I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.

 

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Instructions
  1. Take the sweet potato out of the fridge, slice down the middle, but not all t he way through and fluff with a fork – place on a parchment lined baking sheet and under the broiler of your oven for 7-8 minutes or if you do not have access to an oven, place the potato on a glass plate (not plastic please) and into the microwave for 60 seconds.
  2. While the sweet potato warms up, place the coconut oil into a small skillet over medium heat. Add garlic and sauté for 1 minute, stirring a few times to keep garlic from burning.
  3. Add spinach (or greens of choice) and sauté until greens begins to wilt.
  4. As the greens are sautéing mix eggs and spices in a bowl and whisk with a fork or whisk until the eggs are completely yellow and you see no more of the whites. Add eggs to the greens and cook to your liking.
  5. Once the eggs are done place into the sweet potato, top with cheese or nutritional yeast (if using) and serve.
Recipe Notes

Feel free to use any greens you’d like – kale, swiss chard, arugula, etc.
I suggest baking a few sweet potatoes at a time at the beginning or middle of the week to have prepped for this recipe or others. Simply line a baking sheet with parchment paper and place a washed sweet potato or a few on top. Place in the top or middle rack of your oven on 425 degrees F for 60-80 minutes – until softened or easily pierced with a fork.

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Chilled Cauliflower Salad

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One of our favorite restaurants in Dallas is Bolsa. They always have beautifully crafted cocktails with high quality ingredients and they feature a constantly changing seasonal menu. They were on the “farm-to-table” scene way ahead of their time.

We’ve been eating there for quite some time and they always have a dish or two that I have my first bite of and look at Mo and say, “I have to figure out how they made this! I could eat this every day!” Which explains the birth of my Chilled Cauliflower Salad.

We went with some friends one night and one of the girls we were with ordered the Fried Cod with Cauliflower Salad. Holy. Moly. It’s the perfect dish. The salty fried cod coupled with this refreshing, chilled cauliflower salad with pops of sweetness from the pomegranate seeds… I mean, it’s the absolute perfect bite!

I think my rendition tastes pretty darn close to Bolsa’s.

I love to serve this with roasted chicken with salty, crispy skin… I’ve also done seared ahi with this and it was wonderful!

This dish is great the day of but it’s even better the day after and it makes plenty if you like to food prep for the week! When we have this in our fridge, I usually end up having it for Breakfast (with an over easy egg on top… YUM!) and again for lunch! It is seriously that good and so good for you! It is the perfect warm (read: scorching hot) weather recipe!

Hope you enjoy as much as we do!

Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • 1 bunch fresh dill, finely chopped
  • zest and juice of 1 small lemon
  • ½ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/2 cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

  • Preheat oven to 425 degrees F.
  • Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
  • Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
  • Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
  • Place the capers into the 425 degree oven to roast for 5 minutes.
  • While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  • Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
  • Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!

 

 

 

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  1. Preheat oven to 425 degrees F.
  2. Line a small baking sheet with foil and spray with avocado oil cooking spray. Place capers onto baking sheet in a single layer. Set aside.
  3. Line a large baking sheet with foil and spray with avocado oil cooking spray. Place chopped cauliflower onto baking sheet and sprinkle with sea salt. Place in the oven to roast for 10 minutes – toss and then roast for another 7 minutes – you want the cauliflower to be slightly browned but not too soft.
  4. Once the cauliflower is done roasting, set it aside to cool for 15-20 minutes.
  5. Place the capers into the 425 degree oven to roast for 5 minutes.
  6. While the cauliflower is cooling, make the dressing in a large bowl – combine the mayo, dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  7. Spoon the cooled cauliflower into the bowl of dressing, then pour in pomegranate seeds, green onion, capers and another pinch of sea salt and black pepper. Using two wooden spoons, toss well to coat all ingredients with the dressing.
  8. Serve immediately (it will be slightly warm but still really good!!!) or place in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets!
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Lemony Herbed Cauliflower Rice

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This recipe came about by accident, which is always fun! I’ve never been much of a citrus person, but this summer, I have CRAVED it. We moved into a new home in January and are currently in the middle of gutting our backyard, ourselves. I’m here to tell you: yard work is HARD work! I feel very thankful that I have a body that is ABLE to do the things we’re having to do, but man, I have been sore like I’ve never been sore. Not that it’s BAD sore, just different sore than I am accustomed to from workouts. Anyway – all of that to say, we’ve been outside in the middle of a Texas summer during which, I think we’ve had more rain than in the past several years and IT. IS. HUMID. Like whoa! I walked outside this morning and just in the time it took me to put my shoes on, I was sweating. It was kind of ridiculous.

Fun fact: did you know that adding citrus to your water helps alkalize your body and aids in resetting your adrenals? Which in turn, helps with absorption of the water you’re drinking? So, as much as we’ve been pouring sweat, no surprise that I am craving citrus! Clearly, my body needs the help!

If I’m being perfectly honest, I think Cauliflower Rice can be pretty boring unless a lot of flavor is added. I suppose all food can be looked at that way. But if spices, herbs, etc. are not added to cauliflower rice, it just sort of tastes like, well… Nothing. Even salt and pepper don’t do it for me. We had some chives leftover from my Paleo Cilantro Lime Coleslaw recipe and a couple of lemons. When I went to Central Market that day, I saw the pre-riced cauliflower – I typically “rice” my own in a food processor and frankly, it’s pretty time consuming and while I haven’t done the exact math, not that big of a difference in price to buy it pre-riced. So, I grabbed a few bags, thinking: “I’ll make plenty so we have leftovers for lunches for the rest of the week!” Then I passed the fresh dill and besides basil, it is my favorite herb on earth! I wish there was a dill candle — I’d probably be the only one who would buy it, but ugh! The smell just makes me so happy! So I grabbed a few sprigs to add in with the chives and lemon.

Isn’t it pretty??? 🙂

So that is how this recipe was born. I keep pine nuts in the freezer, so I toasted some (they are SO much better when toasted – don’t skip that step!) tossed some of those in, a few refreshing spices and when I went to taste it for seasoning, I literally couldn’t stop eating it. We ate the entire pan that night. Mo is not a big cauliflower fan, period. After he finished his plate, he walked back into the kitchen and then came back in holding the baking sheet of the leftovers and just started eating it from there — almost licked the pan clean. I wish I had taken a picture!

So… If that’s not testimony enough, I don’t know what is! Go. Now! Make this! And maybe double it if you want leftovers. I’m just sayin…

Lemony Herbed Cauliflower Rice

Serves 4-6

Ingredients:

  • 2 heads cauliflower or 3 bags pre-riced cauliflower
  • 2 tsp paprika
  • 2 tsp ground coriander
  • sea salt and black pepper, to taste
  • coconut oil cooking spray
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh dill, stems removed and chopped
  • zest and juice of 1 large lemon
  • 1/3 cup pine nuts, lightly toasted

Directions:

  • Preheat oven to 425 degrees F.
  • If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step…
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.
  • Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
  • While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
  • Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.
  • Taste and season further, if needed. Serve!
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Instructions
  1. Preheat oven to 425 degrees F.
  2. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step...
  3. Cover a large baking sheet with foil and spray with cooking spray.
  4. Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.
  5. Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
  6. While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
  7. Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.
  8. Taste and season further, if needed. Serve!
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Easy Whole Roasted Chicken and Vegetables

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Life is crazy. For all of us. And when you’re trying your darndest to eat clean and keep your family eating clean, it’s not always easy, per se. BUT, there is nothing easier than this recipe. I give it to ALL of my clients who are just starting out on the “clean eating band wagon!” It’s great for one or two and you’ll have lots of leftovers to have through the week or it will make enough for the whole family!

You throw everything into one pan and pop it into the oven! THAT simple. This is one of those recipes that should be a staple in everyone’s’ home on a weekly basis. You can always change up the vegetables you use based on what you or your family will eat! And the chicken can be used for sandwiches or casseroles, etc. if needed/you have enough leftover!

I hope you enjoy this and see how it simple it can be to eat well and take good care of yourself!

Easy Whole Roasted Chicken and Vegetables

Serves 4-8

Ingredients:

  • 3 ½ to 4lb whole, free-range chicken
  • sea salt and black pepper
  • 1 tbsp paprika
  • 1 tbsp ground coriander
  • 2 small lemons, halved
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 bunch garlic, halved
  • 1, 14oz bag baby carrots
  • 2 zucchini, halved and quartered
  • 1 red bell pepper, julienned
  • 1 small head cauliflower, chopped into florets
  • 1 tbsp olive oil or avocado oil
  • 1 to 1½ cups low sodium vegetable or chicken stock

Directions:

  • Preheat oven to 425 degrees F.
  • Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
  • Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
  • Place the chicken on top of the vegetables and pour stock over the vegetables.
  • Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
  • Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
  • Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.

 

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Easy Whole Roasted Chicken and Vegetables
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
  3. Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
  4. Place the chicken on top of the vegetables and pour stock over the vegetables.
  5. Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
  6. Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
  7. Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.
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Smoky Paleo Bowl

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Believe it or not, we don’t always eat beautifully plated meals that take an hour to prep and an hour to cook. We are so stinkin busy. Good busy. But busy. In my perfect world, I would menu plan daily. But, while some may think it is – that is not my life. I really don’t know how many do it with little ones. It seems that most of my days are swamped minute-to-minute. Not complaining – I’m honestly not sure I would have it any other way.

That said, if I called Mo and told him I couldn’t cook one night or for a whole week – he is the type of man who, while he would much prefer I cook, would kindly understand and offer to pick something up. Ultimately though – we really don’t like to eat out. I mean, we certainly enjoy it from time to time on special occasions, or to try a new restaurant. But on the whole, we just feel better when we eat at home. So, I really try hard to make it a priority.

Not every day is minute-to-minute but man, I definitely had one of those days earlier this week – I had my own workout at 6am, showered and out the door by 8am to start with my one-on-one Personal Training clients – a break at noon for a quick Almond Milk Latte (my favorite!) and some Tuna Salad for lunch, a talk for my dear friends Nutrition class at El Centro, on to a 2:45pm meeting, followed by a 3:45pm appointment and then I still had to figure out what we were going to have for dinner that night. I was tired, it was getting chilly outside (FINALLY!!! I swear, Texas has the most confused weather!) and I wanted something that tasted like I’d been making it all day – you know, comforting and warm but I also didn’t want anything heavy. Welcome to the mind of a woman! So complicated! 😉 But hey! At least we know what we want! So, after all of this discussion in my head, I landed on a bowl and just decided to fill it will all the things that sounded good. And I give you the birth of my Smoky Paleo Bowl.

I put ground bison in ours – if Mo were not going to be home, I probably would have left that out and gone meatless. But, I live with a half-caveman, so bison it was! Feel free to use any protein you’d like or leave it out altogether – it will be just as de-lish!

This bowl comes together in 30 minutes or less and tastes like you’ve been working on it for a few hours. It is light but comforting and definitely filling!

I hope you enjoy!

Smoky Paleo Bowl

Serves 2-4

Ingredients:

  • 3 bags pre-riced cauliflower
  • olive or avocado oil
  • sea salt
  • 1 ½ tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric, divided
  • 1 orange bell pepper, julienned
  • 1 red bell pepper, julienned
  • 3 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 7 baby portabella mushrooms, thinly sliced
  • ¾ – 1lb ground protein of choice
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • pinch of dried oregano
  • black pepper
  • 2-3 large handfuls fresh, baby spinach, arugula or baby kale
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper, scallion or chives…

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  • While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  • Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  • Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!

 

 

Print Recipe
Smoky Paleo Bowl
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Rating: 0
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Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with foil or parchment paper, spray with a little cooking spray and pour cauliflower rice onto the pan and spread out as evenly as possible. Drizzle with a little olive or avocado oil, a few pinches of sea salt, smoked paprika, coriander and ½ tsp turmeric. Toss well to combine. Place in the oven to roast for 10 minutes; toss and then turn your oven off and leave the “rice” in the oven until ready to serve.
  2. While the cauliflower is roasting, heat a large skillet over medium heat. Once hot, add in bell peppers with a pinch of sea salt. Cook, stirring occasionally, until softened – approx. 5 minutes. Add in zucchini, squash and mushrooms, stir to combine, cover and steam for 5 minutes.
  3. Uncover and push the vegetables to the sides of the skillet and add in the ground protein to the center of the pan. Break the protein up and cook, stirring occasionally, until protein is cooked through – approx. 5 minutes. Season mixture with chili powder, cumin, cinnamon, oregano, black pepper and sea salt to taste. Toss well to combine.
  4. Add greens to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  5. To serve, start with some of the cauliflower rice in a bowl and top with protein/vegetable mixture. Garnish with options above, if you’d like. Enjoy!
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