Cauliflower Irish Colocannon

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It’s St. Patrick’s Day week!  To celebrate I wanted to make some good old Irish Colcannon, and I was perusing Pinterest, and I came across the following pin.

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Wow!  This recipe looked so incredibly tasty.  However, small problem, I don’t eat potatoes…or a couple of the other ingredients.  So, I made some substitutions here and there, and came up with cauliflower Irish colcannon.  The result?  Amazingness and super healthiness! This dish is REALLY yummy, and makes for a perfect side with some grilled chicken, or something like that.  I actually whipped it up and ate it for lunch.

No matter how or when you decide to serve it, you will love it!

CAULIFLOWER IRISH COLCANNON

Ingredients

  • 1 head cauliflower, cut into florets
  • 1/2 head green cabbage, cut into thin slices
  • 6 green onions, chopped – whites and greens included
  • 1/4 cup almond milk
  • 1/2 Tbsp. olive oil
  • 1/4 tsp. garlic granules
  • sea salt and pepper, to taste

Directions

1.) In separate pans, boil the cauliflower and cabbage.  Boil the cauliflower until very tender and boil the cabbage until tender.

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2.) Drain both.  Add the cauliflower back to the pan you boiled it in.  Add the almond milk, olive oil, garlic granules, sea salt, and pepper.  Use a masher to mash until smooth.

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3.) Add the cooked cabbage and the green onions, leaving a few green onions out for garnish.

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4.) Transfer to a bowl and garnish with green onion.

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Simple, yet so yummy!  Enjoy! 🙂

Cabbage Roll Casserole

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Get ready for a knock-your-socks-off dinner recipe!  I made this casserole that was inspired by cabbage rolls, and it turned out mag-ni-fique!  Of course, since it is inspired by cabbage rolls, it’s got plenty of cabbage in it providing TONS of health benefits!

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So, yeah, there’s that!  Now for the kicker!  I replaced the brown rice with cauliflower rice, so this dish also has all the health benefits of cauliflower as well!

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Some of the benefits listed and explained in the linked pin above are

  • Promotes heart health
  • Lowers Cholesterol
  • Improves immune system
  • Loaded with minerals
  • Reduces cancer risk

And that’s just to name a few!  Both cabbage and cauliflower are cruciferous veggies, and cruciferous veggies are SO good for you!

So, obviously, this dish is filled with nutrition.  Plus, the rest of the ingredients are just as packed with healthy benefits (tomatoes, onion, ground turkey…)  Now, if you’re worried about the taste, don’t be!  I added a couple tablespoons of brown rice flour during the cooking process, so you still get that “ricey” flavor that lends itself so well to cabbage rolls!  However, if you’re looking for grain free, you can leave the flour out.  I’ve actually tried it both ways, and both are equally delicious!

Okay, let’s get to it!

CABBAGE ROLL CASSEROLE

Ingredients

  • 1 small head of green cabbage, washed and chopped
  • 1 small head of cauliflower
  • 1 small red onion, chopped
  • 3-4 tomatoes, washed and chopped
  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 1 tsp. garlic granules
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 Tbsp. brown rice flour (optional)
  • 2 cups shredded goat’s milk cheese (or cheese of your choice)

Directions

1.) Preheat the oven to 350 degrees.  Wash your cauliflower and chop into florets.  Place the florets in a food processor and process on high until it has a rice like consistency.  Transfer to a 9 x 11 baking dish and bake in the oven for 15-20 minutes at 350 degrees.  Set aside.

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2.) While the cauliflower is baking, place the cabbage in a large sauce pan and cover with water.  Bring the pot to a boil, and simmer until the cabbage is tender.  Drain the cabbage.

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3.) In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook for 4-5 minutes until just starting to get tender.  Add the ground turkey and cook until browned.  Add the tomatoes and cabbage, brown rice flour, garlic granules, onion powder, sea salt, pepper, and thyme.  Cook for 4-5 additional minutes.

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4.) Add the contents of the frying pan to the cauliflower in the baking dish and stir to combine completely.  Top with the cheese.  Bake in the oven for 15 minutes, until the cheese is melted completely, at 350 degrees.

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Once out of the oven, it’s ready to go!  Season with sea salt and pepper and enjoy! 🙂

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YUMMY!  Enjoy! 🙂

Blueberry Banana Ginger Smoothie

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Of all the berries in all the world, I think blueberry might be my favorite!  Why, you ask?  Well, blueberries are a power fruit packed with antioxidants!  There are a number of different ways that blueberries are beneficial to our health!  The following pin explains some of the health benefits of blueberries, and if you follow the link, you can see even more health benefits of these little morsels!

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So we have all these awesome health benefits, and on top of all that, they taste amazing!  I love freezing a big batch of blueberries and just having them as a snack to munch on!  This smoothie recipe has blueberries as it’s main ingredient, but there are also some other powerhouses in there such as chia seeds, ginger, and banana!  At any rate, the smoothie is delicious and with it packed with nutrients like it is, it is the perfect way to start out the day!

BLUEBERRY BANANA GINGER SMOOTHIE

Ingredients

  • 1 banana
  • 1 cup frozen blueberries
  • 1/2 – 1 cup almond milk
  • 1/3 cup plain greek yogurt
  • 1 Tbsp. chia seeds
  • 1 small chunk of ginger (about 1/2 inch cube)
  • pinch of stevia (optional)

Directions

1.) Put all the ingredients in a blender and blend till smooth.

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2.) Transfer to a glass

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YUM!  Enjoy! 🙂

 

Honey Garlic Cauliflower – Gluten Free!

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Holy cow, guys!  This cauliflower is AMAZING!!!  It’s no secret that I am constantly trying to make vegetables taste good…well, I’ve outdone myself with this stuff!  It is SO delicious!  Oh, and as usual it’s gluten free!  I could seriously live on this stuff!

Of course, cauliflower is super good for you, and with that being the star of the show here, this dish is a fantastic way to get all the nutrition of cauliflower in a yummy way!

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Also, wether you eat this as a meal or as a side dish, it’s a great way to get in a few servings of veggies!  I’m not kidding when I say I could eat this day and night!  It’s also quite easy to put together, even though it tastes like you really had to put some work into it!

HONEY GARLIC CHICKEN

Ingredients:

  • 1 large head of cauliflower
  • 1/3 cup brown rice flour
  • 1 cup gluten free oats
  • 2 eggs
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic granules
  • 2 tsp. arrowroot powder
  • 1/4 cup + 2 Tbsp. water, divided
  • sea salt and pepper
  • Chopped green onions for garnish

Directions

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.  Chop your cauliflower into bite size florets.  Place in a bag with the brown rice flour and shake to coat.  Set aside.

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2.) Place the oats in a food processor and process until the oats have the consistency of bread crumbs.

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3.) Whisk the eggs in a small bowl with 2 Tbsp. of water.  Place the processed oats into a bowl.  Dip the cauliflower into the egg, then roll in the oats to coat and place the cauliflower florets on the parchment paper lined baking sheet.  Season with sea salt and pepper, and bake in the oven at 400 degrees for 20 minutes.

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4.) While the cauliflower is baking, Place the arrowroot powder and 1/4 cup water in a small bowl and stir until completely combined.  Set aside.  Heat the honey, garlic granules, coconut aminos, and apple cider vinegar in a small sauce pan until it starts to simmer.  Add the arrowroot and water mixture and stir continually until the sauce reaches your desired thickness (it will have the consistency of melted caramel).

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5.) Take the cauliflower out of the oven and change the temperature to broil.  Place the cauliflower in a container that has a cover.  Pour the sauce over the cauliflower, put the lid on the container, and shake to coat completely.  Put the cauliflower back on the baking sheet and place back in the oven to broil for 2-3 minutes.

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6.) Take the cauliflower out of the oven, and transfer to bowls or plates.  Garnish with chopped green onions, if desired, and add sea salt and pepper, to taste.

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You HAVE to try this stuff!  You will be hooked and that’s a great thing with this healthy dish!

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YUM!  Enjoy! 🙂

Healthy Blueberry Scones

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Get ready to have your mind blown!  These blueberry scones are SO incredibly delicious.  They taste just like you are at a cute cafe for breakfast, but these guys are REALLY good for you!  Not only that, these babies are gluten free, so gluten-sensitive individuals still get to enjoy!!!

The two main ingredients in this are cashews and blueberries. Both of which have excellent health benefits!  Check out these pins that detail a few of those benefits for each of these great foods!

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AWESOME!  All these health benefits in something that tastes like you should feel guilty for eating it!  Plus, it’s really easy to make, which is always a bonus when you are cooking/baking in the morning!

HEALTHY BLUEBERRY SCONES

Ingredients

  • 1 1/2 cups cashews
  • 1 teaspoon baking powder (aluminum free)
  • 1/4 cup arrowroot powder
  • 1/4 cup coconut oil (in liquid form)
  • 1 egg
  • 3 Tbsp. maple syrup or honey
  • 2 tsp. alcohol free vanilla
  • 1 1/2 cups fresh blueberries

Directions

1.) Preheat the oven to 350 degrees.  Place the cashews in a food processor and pulse until you have a flour like consistency.  Add the baking powder and arrowroot powder.  Pulse a few times to combine thoroughly.

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2.) In a medium sized mixing bowl, combine the coconut oil, maple syrup, and vanilla. Use a fork to stir until smooth.

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3.) Add the contents of the food processor and the blueberries to the wet ingredients.  Stir until well combined.

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4.) Line a pie pan, or a circular pan with parchment paper.  Place the batter in the pan, and use your hands to press it down evenly.  Bake in the oven for 35-40 minutes until the top is lightly browned.

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5.) Use the parchment paper to pull the baked scones out of the pan.  Allow to cool for 10 minutes.

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6.) Use a knife to cut into triangular pieces, and serve.

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Oh my gosh…so good!

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Mind. Blown.  Enjoy! 🙂

Healthy Creamy Broccoli Cheese Soup

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Broccoli cheese soup always reminds me of when I was a kid!  My mom makes the best broccoli and cheese soup.  I was craving it the other day, so I went onto Pinterest, and I found the following recipe for it.

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This looked so good, so I decided to make some adjustments and turn this into a nice healthy recipe for broccoli cheese soup.  I’m so glad I did, because the result was amazing, and eating it is like eating comfort food!

CREAMY BROCCOLI CHEESE SOUP

Ingredients

  • 1.5 cups chopped red onion
  • 1 Tbsp. olive oil
  • 1-16oz. package of frozen broccoli, rinsed
  • 1.5 tsp. garlic powder
  • 1/4 tsp. dried thyme
  • sea salt, to taste
  • 3 cups chicken broth (or veggie broth)
  • 1 cup almond milk
  • 3 cups shredded cheese of your choice (I used medium cheddar)
  • 2 tsp. arrowroot powder

Directions

1.) Heat the olive oil in a large pot.  Add the onion and cook for about 5 minutes.

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2.) Add the broccoli, garlic powder, thyme, sea salt, and chicken broth.  Bring to a boil, and boil for 10-15 minutes.

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3.) While the broccoli is boiling, shred your cheese and sprinkle it with the arrowroot powder.  Mix to coat the cheese.  Set aside.

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4.) Reduce heat to medium (a low simmer), and use a potato masher to mash the broccoli to your liking.  I left some pieces in tact, but mashed up most of it.

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5.) Add the almond milk and the cheese.  Cook for 12 minutes, stirring frequently.

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6.) Transfer to a bowl and season with sea salt to taste.  Top with some shredded cheese if desired.

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So creamy and yummy!  Enjoy! 🙂

Spinach and Mozzarella Egg Bake

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Oh wow!  If you’re looking for a super simple breakfast that looks nice, is extremely healthy, and is beyond delicious, then you have to try this recipe!!!  I LOVE having eggs for breakfast!  They are such a great way to start your day.  The protein in them keeps you satisfied until lunch time, and their many health benefits make you feel fantastic about putting them in your body!  The following pin gives you some reasons to eat eggs TODAY!

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SUPER good for you!  Many people worry about cholesterol when eating eggs, but the truth of the matter is studies have found that people who eat a moderate amount of eggs do not have increases in cholesterol.  Not only that, but the following is also true about eggs.

  • regular consumption of eggs can reduce risk of cardiovascular disease and cancer because of the antioxidants they contain.
  • eggs may help lower blood pressure.
  • eggs are low in calories but still provide a great source of protein and nutrients.

All this in a lil’ ol’ egg!

So, that’s great news, because anybody with tastebuds is going to want to try this spinach and mozzarella egg bake!  It’s so yummy and great for you!

SPINACH AND MOZZARELLA EGG BAKE

Ingredients

  • 8 eggs
  • 5-6 cups packed spinach
  • 1/2 cup green onions, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • olive oil
  • 1/2 tsp. garlic powder
  • sea salt and pepper, to taste

Directions

1.) Grease an 8 x 12 glass baking dish with olive oil, and preheat the oven to 375 degrees.

2.) In a large frying pan heat a small amount of olive oil.  Add the spinach and cook until completely wilted.  About 2-3 minutes.

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3.) Once the spinach is wilted, transfer it to you glass baking dish.  Top it with the mozzarella cheese and the green onions.  In a small bowl, whisk the eggs with the garlic powder until frothy.  Poor the egg mixture over the contents of the baking dish.

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4.) Place the dish in the oven and bake at 375 degrees for 30-35 minutes until cooked through.

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5.) Cut into desired size pieces and transfer to a plate.  Season with sea salt and pepper.

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Yum, Yum, Yum!  Enjoy! 🙂

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