Buffalo Cauliflower

Buffalo Cauliflower

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I love anything that is made with buffalo sauce, especially chicken wings. I’ve heard that people have used cauliflower instead of chicken to lighten up the recipe. This recipe is simple to make and equally as delicious!

What You Need:

1 Head of Cauliflower, chopped

Olive Oil

Salt and Pepper to taste

Gluten Free Bread Crumbs

Buffalo Sauce

What To Do:

Preheat the oven to 400 degrees and drizzle a little bit of olive oil on a cookie sheet. Toss the cauliflower in the oil with salt and pepper. Top with a sprinkle of bread crumbs, (I used about 1/4 of a cup). Cook for about 40-50 minutes, flipping once, until the cauliflower is soft.

In a sauce pan, heat up the buffalo sauce and add the cauliflower in. Mix until all the cauliflower is covered in sauce. I love hot sauce so I used more but start with 1/4 cup and add more until you get the desired taste you want. If the buffalo sauce is too spicy for you, add in some local honey before you add get cauliflower. Enjoy!!

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Creamy Vegan Avocado Basil Gluten Free Pasta

Creamy Vegan Avocado Basil Gluten Free Pasta

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What a mouthful haha but this creamy vegan pasta is amazing! You have just the right amount of healthy fats without all the bad junk. With a hint of lemon and a kick of crushed red pepper, you can’t go wrong.

What You Need: 

2 Ripe Avocados

1/2 cup Fresh Basil Leaves

2 Whole Garlic Cloves, peeled

1/2 lemon, squeezed

1/3 cup Olive Oil

1/3-1/2 cup Unsweetened Coconut Milk

Salt and Pepper to taste

Pinch of Crushed Red Pepper Flakes

Broccoli, florets (2 small heads)

10 Cherry Tomatoes, sliced in half

Gluten Free Pasta

What To Do:

In a pasta pot, boil water and cook gluten free pasta.

In a skillet, add a drizzle of olive oil with the broccoli and season with salt and pepper. Cook until it is soft but still a little crunchy.

In a food processor (or blender), add the avocados, basil, garlic, lemon juice, olive oil, coconut milk, and spices. Blend until all the ingredients are smooth and silky.

In the skillet pan, add the broccoli, pasta, and sauce. Heat until all the ingredients are warm and incorporated together. Top with the sliced cherry tomatoes.

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Enjoy xoxo

Tofu Stir Fry

Tofu Stir Fry

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Today’s recipe is all about the wonderful health benefits of Tofu! Tofu is such a versatile ingredient because it takes on the flavors of what it is seasoned with. In the past, I have shared how to make Tofu Croutons (go under Meatless Monday or Vegetables).

 

I love tofu! It is a great source of protein and it contains all eight amino acids. Amino acids are important because 20 percent of our bodies are made of protein. Amino acids carry out important functions in your body. They play a huge part in carrying the transport and storing of nutrients, help repair tissues and muscles, and helps remove excess waste from our metabolism.

 

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What You Need:

Brown Rice (I used Rice in a Bag that I cooked)

Firm Tofu (1/2 package)

Mushrooms (chopped)

Frozen Stir Fry Vegetables (1/2 bag)

1/3 Cup Liquid Aminos

1/4 Cup Rice Vinegar

1/4 Cup + some for cooking Sesame Seed Oil

1 Teaspoon Chopped Dry Garlic

1 Teaspoon Garlic Powder

1/2 Teaspoon Dry Ginger

1/2 Teaspoon Crushed Red Pepper (less if you would like)

Salt and Pepper

Tofu Spice Rub:

1/8 Teaspoon of Garlic Powder, Dry Ginger, Crushed Red Pepper, Salt, and Pepper

What To Do:

After chopping the mushrooms, add them to a sauté pan with a drizzle of sesame seed oil. Add some salt and pepper.

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While the mushrooms are cooking, drain the tofu and wrap in a bunch of paper towels. You want to try to get out as much moisture as possible. Let it sit for at least 10 minutes.

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Unwrap the tofu and carefully slice in chucks. Rub the Tofu with the Spice Rub and let it sit until it is time to add it to the stir-fry.

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When the mushrooms are done cooking, put them in a bowl, and cook the stir-fry vegetables (since they are frozen, you won’t need to add any oil). When they are cooked, transfer them to the plate with the mushrooms.

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Let your sauté pan heat up and add your cooked rice. IT WILL STEAM! Don’t worry. You want the rice to “fry”. Add some salt and pepper to the rice. In the middle of your pan, push the rice to the sides, and add the tofu. Let the tofu start to brown and mix with the rice.

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Add the rest of your vegetables and mix. In a bowl, stir all the liquids and spices together and add to the stir-fry. Let the flavors cook together for a few minutes. Taste the stir-fry and add spices/liquids accordingly to your taste.

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Enjoy xoxo

Italian Style Pasta Salad

Italian Style Pasta Salad

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Happy Labor Day! Hope everyone is having a relaxing and fun weekend!

When you have food allergies or Celiac Disease, going to parties or cookouts can be a scary thing. You’re not sure who made what, if food was cross-contaminated, or if it contains secret allergy additives. Typically when I go to a cookout, I will bring a dish I know that I can eat and I will ask what is being served. If you have a question about something, don’t eat it! It is not worth it! This quick and easy Italian Style Pasta Salad is a great dish to bring anywhere.

What You Need:

Gluten Free Pasta

Orange Pepper, chopped (you can use any color)

Grape Tomatoes, diced

Can of Gluten Free, BPA Olives, sliced

Mozzarella Mini Balls

Fresh Basil, chopped

Italian Seasoning (I used Trader Joes 21 Mix and an Italian Season Grinder)

Olive Oil

Apple Cider Vinegar (I ran out of red wine vinegar)

Liquid Amino Acids

What To Do:

Cook the pasta according to the directions. I slightly over cook the pasta (not so it is a gooey mess) but so that the pasta stays soft. Sometimes with gluten free pasta, the noodles when cold do not stay soft like regular pasta does.

When the pasta is done cooking and cooled, put the pasta in a bowl. Add all veggies and olives. Drizzle the olive oil on top and mix until the pasta is coated. Mix in about 1/8 cup of apple cider vinegar. Remember that this vinegar has a sweeter taste so add 2 teaspoons of liquid amino acids to balance the sweetness. Depending on how seasoned you like your pasta salad; add in seasoning and taste as you go! Add the mozzarella balls and fresh basil. Let the pasta salad sit for about an hour to let all the flavors incorporate.

Don’t be afraid to experiment. I was going to use red wine vinegar but I ran out. I also had run out of balsamic so I used apple cider (clearly I need to go shopping).  Knowing that it is a sweeter vinegar, I had to balance the flavors with something a bit saltier. You can use any mixture of vegetables in your pasta salad and try different combos of spices.  Cooking is fun so don’t be scared to try different things.  If it doesn’t come out the way you wanted it, then you know for next time! Enjoy! xoxo

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Crispy Oven Baked French Fries

Crispy Oven Baked French Fries

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As much as possible, I like to make sure I am eating whole foods and not processed or frozen items. When in a pinch, you can find some healthier options, but with a quick and easy recipe to make crispy French Fries, you won’t need to reach for the freezer or the drive thru.

People often think that potatoes aren’t healthy. They can be if you eat them fried or drenched in unhealthy condiments. Potatoes are full of fiber, potassium, and vitamins B and C. They also contain a variety of phytonutrients that have antioxidant properties. Phytonutrients help prevent diseases and help maintain our body’s natural defenses.

 

What You Need:

Potatoes (you can use any type)

Olive Oil

Salt

What To Do:

Preheat the oven to 400 degrees while prepping your potatoes. Slice your potatoes into rectangles with how thick you would like them. The thicker the slices, the longer they will need to cook and the softer they will be in the inside.

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Dry them with a paper towel. On a baking sheet, drizzle some olive oil, and place the potato slices on. Sprinkle some salt and pepper on and mix the flavors together.

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Put them into the oven for 20 minutes, flip and cook another 10. Remember the thicker the potato, the more they will need to cook. You want the outside to be nice and crispy!

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Foil Baked Tilapia

Foil Baked Tilapia

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Tilapia is a very versatile fish. It takes on whatever flavors you pair it with. I find it fun to play around with different flavor combinations and types of vegetables mixed in.

What You Need:

Tilapia

Cherry or Grape Tomatoes

Spinach

Lemon or Lime Juice

Olive Oil (or any type you prefer)

Trader Joes 12 Spice Seasoning

Salt and Pepper

Foil

 

What To Do:

Make a foil dish/pocket for your tilapia. Pour a little olive oil on the bottom and layer on top a bed of spinach. Remember that the spinach will decrease in size, so add extra.

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Put a handful of tomatoes on top of the spinach. Sprinkle with seasoning.

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Coat the tilapia with seasoning (as much as you would like) and put it on top of the vegetables. Add a few drops of lemon or lime juice and cook at 400 for 10-15 minutes (depending on the size of your tilapia).

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When it is done (fish is flakey when you put a fork in it), you can eat it right out of the foil dish or place it on rice. A nice sauce will form from the juicy tomatoes, olive oil, and lemon juice.

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Enjoy 🙂

xoxo Jenn

Meatless Monday Pasta

Happy Meatless Monday!

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Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.

This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.

What You Need:

Cherry Tomatoes-One container

Garlic (2-3 cloves chopped)

1/2 Stick of Vegan Butter (Regular Butter if you prefer)

1/2 Cup of White Wine

Tofu-Diced and Seasoned with Salt and Pepper

Spinach-1 bag

Feta Cheese

Salt and Pepper to taste

Italian Herb Grinder

Gluten Free Spaghetti

What To Do:

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In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.

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Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!

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Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!

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