Garlic and Rosemary Roasted Cauliflower

There is no excuse for me not making roasted cauliflower until now. It’s simply awesomeness.

I’ve been on a cauliflower kick lately because we’re trying to eat strictly Paleo dinners if we’re home. Honestly, I can eat more and feel better if I eat my carbs through vegetables and not bread, rice etc.

Anyway, enough preaching. This cauliflower is amazing!

1. Preheat oven to 425.
2. Cut whole head of cauliflower into florets. Put into large bowl.
3. Drizzle with plenty of olive oil, minced garlic, plenty of rosemary, salt and pepper.
4. Stir with hands or large spoon to coat.
5. Place on un-greased foil lined baking sheet. Roast for 25 – 30 minutes until ‘fork tender’

AMAZING. ENJOY!

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Chicken Meatballs

So. I don’t watch foodie shows anymore. If the TV is on it’s likely on a cartoon station. I’m lucky if I hear the headlines anymore. Oh the irony. Someone who used to make their living writing the headlines … now can barely catch breaking news in between diaper changes and peek-a-boo. #lifechanges

However! I did catch Giada at Home the other day during one of Big H’s marathon naps. (This is highly unusual.) She was making chicken meatballs with a cute pasta and mozzarella fresca. Substitute the pasta for spaghetti squash and you have a light meal and lunch the next day!

I absolutely loved this recipe and look forward to making it again. Pronto. Like maybe this week. (Click “recipe” for .. ahem, recipe.)

Note: Your chicken mixture is very wet – it’s okay. They stay together perfectly and ‘fry’ up to be very tender.

I did not have fresh parsley on hand so I used fresh basil. Same difference to me – I love spices. If basil is too much for you, grab some parsley!

*Try to roast a spaghetti squash today and use it instead of pasta! It’s awesome.*

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Beef and Brussels Sprouts Stir fry … with ‘rice’

I know I’ve posted other recipes about ‘ricing’ your cauliflower but I like it and do it all the time. Thank goodness PP is a convert. I honestly don’t think he misses his rice.

Don’t ask him, okay?

I saw this recipe in my Southern Living and immediately put the ingredients on my list. I made some modifications for my family.

1/2 lb flank steak (I used 1 lb)
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 cup beef broth or water (I used water)
1 TBSP light brown sugar
2 TBSP soy sauce (I used low sodium)
2 TSO Lime juice
1/2 tsp cornstarch
12 oz brussels sprouts (I used frozen and cut in half)
1 red jalapeno pepper (I used red bell pepper)
2 garlic cloves, thinly sliced (I used way more)
1 TBSP Fresh grated ginger (I forgot to buy this unfortunately)
1/4 C chopped fresh mint (I omitted this)

1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir fry steak in two batches, in 1 TBSP hot oil in large cast iron or stainless steel skillet over high heat 2-3 minutes or until meat is no longer pink and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir fry brussels sprouts in remaining 1 TBSP hot oil over high heat 2 minutes or until lightly browned. Add jalapeno pepper, ginger, garlic and stir fry 1 minute. Pour soy sauce mixture over brussels sprouts and bring mix to a boil. Cook, stirring often 3-4 minutes. Serve over cauliflower rice.

This was awesome! PP loved it too. He suggested using chicken the next time I make it because he doesn’t love steak, but it broke up the monotony of white meat for me. I’ll make it again!

Peace, love and Sprouts!

To rice the cauliflower:
Wash, cut in chunks, throw into food processor. Process until it resembles rice. I have a huge food processor and have to divide up my cauliflower into thirds. It’s a pain but worth it.
Then I put the riced cauliflower in a microwaveable bowl and nook for about 6 minutes. Meanwhile my stir fry is simmering in it’s spices and sauce with the frozen veggies — which shouldn’t be frozen anymore.
Salt pepper and cumin – voila!
To serve: spoon cauliflower onto plate and then the stir fry mixture — give yourself some of the sauce, the cauliflower soaks it up.

You can eat so much of this and walk away feeling satisfied and not bloated.

Peace Love and Rice ……..

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Roasted Veggies

Have you had sweet potato fries? I have posted at least twice about making them and I never can seem to get the fries crispy.

Well, these roasted carrots give the impression of sweet potato fries. So if you’re like me and can’t master the sweet potato fry thing (yet) these carrots make a very good substitute.

Guess what? PP is allergic to carrots! HAHA! His face turned bright red after eating them. I enjoyed all the orange goodness and he ate the zucchini. Oh well, you win some you lose some.

Guess who loved these?

Here’s how to do it, make sure you cut/slice your veggies the same size as possible.

Preheat oven to 425 degrees.

Prep veggies by washing, taking skin off etc. Then slice or cut in 3-4 inch thickness.

Line a baking sheer with parchment paper and brush with olive oil.

4. Season with salt, pepper, garlic, etc. (When I use carrots I ALWAYS do salt, pepper, garlic and a dash of cinnamon — it gives the sweet/salty combo that I love.)
Toss your veggies with a little olive oil to coat then line them up on your baking sheet to roast. Toss halfway through until golden brown. (20 minutes or so.)

Peace love and veggies!

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#Healthy Crackers

Ever need to crunch on something? Me too. But I don’t want to eat chips.

With these bad boys, who needs Triscuits?? I’m telling you, they’re awesome. And yes, these GLUTEN free crackers are meant to be in the shape of a heart … they kind of look like a spade. Yes?

So I have made crackers before: egg, cheese and a little bit of flour-of-choice plus spices. But these turned out almost perfect. Only thing I could have done different is rolled them out slightly more than I did because they’re not super crunchy.

I used half cheddar and half parmesan cheese. The taste was incredible.

Here you go.

Peace, love and go gluten free ;)

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The really big stuff

In the scheme of things:

It doesn’t matter how annoying it is to lose your phone and face living a few hours with out it
It doesn’t matter that you took the wrong exit and are 15 minutes behind
It doesn’t matter that your child is screaming in the back seat and you’re on a business phone call
It doesn’t matter you hurt your back and can’t work out quite as hard as you wish

Sometimes we get totally beside ourselves when the little things that go wrong throughout the day start to bombard us. Sometimes it is overwhelming. Today, before 9:00am I got a bit overwhelmed. But then I reminded myself outloud in my car in the scheme of things what really matters is:

My Mom got out of bed and walked to the bathroom just 24 hours after major back surgery.
My Mom also sat on the potty by herself just 24 hours after major back surgery.
My Dad and I shared a tear of joy when we watched her.
My daughter gave me her first hug of her life– both arms wrapped around my neck.
My husband. My husband. My husband. Enough said on that subject. Not enough said on that subject.
We have family to call when we’re all sick with the stomach bug and can’t take care of our child.
We’re Saved. And Blessed… beyond what we deserve.

That’s the big stuff.

No recipe today. Just some thinking I wanted to share. Food for thought … ?

Peace, Love and The Really Big Stuff

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Chicken Muffins

Gotcha! Are you scrunching up your nose? I know, chicken + muffins = doesn’t sound appetizing.

Sometimes, it’s all I can do is to pop something in my mouth before I leave the house, baby on hip, diaper bag across shoulder, forgetting my child’s shoes and answering text messages … not while I drive, of course.

But for real, who has time to sit down for lunch most days? I really like the idea of a protein-packed ‘muffin’ made from ground chicken and spices. They’re tasty too, promise! I got this recipe from here and I have made them twice already. I’m really looking to add pureed zucchini to the mix just to get in some extra greens.

I haven’t tried that yet, if I do and it turns out well, I’ll post it. However, the addition of pureed greens may turn the entire muffin Hulk-ish. Just sayin’. They mat not be pretty.

Click on the link for the recipe since I didn’t change anything.

Peace, Love and PROTEIN!

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What’s your “R”?

Reflect
Rejuvenate
Rejoice
Respond
Retire
Reproduce
Return
Revert
Renew
Reinvent

I think Resolutions should start with an “R”. The best words start with an “R”. Except Love. That’s an awesome word.

What are you doing this year to make it “your year?”

I’m not a big resolution person. I have a stack of self-help books on my nightside table on any given month of the year. It certainly doesn’t take a new year to make me feel like I need to change.

However, since it’s the thing to do, I’ll pick my R word. Restore.
I’m doing some reflecting this week, by myself. It’s going to be awesome. I hope to restore a part of me I once feared lost. I’ll find it, polish it, and put the real me back together. We all have things we do in our daily lives that cause us to look outward more than inward. I’m choosing to go inward and maybe clear out the cobwebs. ;)

I hope you stay true to your resolutions. If eating healthy is one of yours and you are dying for chocolate, these muffins are tasty and healthy! *Note* They’re definitely more dark-chocolaty tasting than milk chocolate. If you like that flavor, go for it.
*Note-Note* The powdered sugar was used for photography, it’s not in the recipe:) But it tasted good too!

This recipe was borrowed from here But I did two things different:

- I used Agave syrup instead of sugar (look on the bottle to see how much, I did it to taste.)
- I put the chocolate chips on top and popped them in the oven. To make them pretty you can put the chocolate chips on the muffins after 10 minutes of them baking. Reinsert them into the oven. (I think she says this in her blog)

Try them, for 95 calories, they’re a pretty darn good treat!

Peace, Love and Resolutions!

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Ranch Crackers

So I really think the technical issues are over. Really.

I’m going to be honest with you. We had non traditional Christmas food all weekend and it was awesome. I did not make cookies and bars and cakes galore. I did not make a ham, green beans or even a pie! We ate lettuce wraps, omelets and pork tenderloin with broccoli. I don’t feel bloated or unhealthy and that, friends, is an awesome feeling.

SO. Because I have no Christmas-related-food to share with you, we can skip ahead to New Years, eh?

These ranch crackers are a cinch and amazing. Try them for your New Year’s Gathering!

Ranch Crackers
5 cups Oyster Crackers
1 (1oz) package Ranch Dressing Mix
1/2 TSP Dried Dill Weed
1/4 C Olive Oil (or vegetable oil)

1. Whisk Ranch Dressing Mix, Dill and olive oil. Pour over crackers and mix well- may want to use a big bowl with a lid and shake gently.
2. Place crackers on cookie sheet and bake at 300-325 for 10-15 minutes.

I hope you had a Merry Christmas. XO

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Homemade Hummus

Shouldn’t I be posting homemade cookies, breads, sweet rolls and scones?

Totally.

BUT, ’tis the season for gathering with friends and family and you don’t always have to have sweets, right?

This hummus is awesome because you can personalize it. If you want spicy, add cayenne pepper (carefully!)
If you want zesty, add pesto or more garlic and lemon juice. Serve with pita chips, veggies or anything else you like to put hummus on.

To start:
1/4 C Sesame Paste (Tahini)
1 can garbanzo beans (drained but keep the liquid)
Olive oil
1-2 TBSP Lemon Juice
1-2 TBSP minced garlic in jar
Salt to taste
1-2 TBSP jarred giardiniera (don’t know what that is? Click here for ideas)
*a splash of the giardiniera juice from jar

1. Add everything above to a large food processor. Process until well combined. Add olive oil and tiny splashes of the garbanzo bean juice until smooth and creamy. You can also add lemon juice for texture as well but the olive oil is what gets it creamiest. Process until very smooth. Taste and add salt or any spice you like. If you need to, add a little bit more tahini, you shouldn’t have to if you’re tasting as you go.
*Best after it sits in the refrigerator for a bit*

Peace, Love and Garlic!

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