Honey Garlic Cauliflower – Gluten Free!

1

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!

9

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.

2

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

3

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.

4

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).

5

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.

6

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.

7

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

8

YUM!  Enjoy! 🙂

Cauliflower Rice Broccoli and Chicken Casserole

1

So, I was looking around Pinterest to find a good dinner recipe, and I came across the following pin for a chicken, broccoli, and rice casserole.

9

Man, this looks good!  However, it’s got ingredients that I don’t eat, so I gave it a major overhaul, to make it gluten free and super good for you!  I didn’t stop there!  I could have simply replaced the rice with brown rice, but I took it a step further and replaced the rice with cauliflower rice, making this casserole veggie-full and grain-free.  Ya know what?  It turned out great!  This dish will definitely be making future appearances on our dinner table!  Let’s get to the recipe!

CAULIFLOWER RICE BROCCOLI AND CHICKEN CASSEROLE

Ingredients

  • 1.5 lbs of boneless and skinless chicken breast
  • 2 Tbsp. Olive oil, divided
  • 1 large cauliflower head
  • 2 large heads of broccoli
  • 2 tsp. sea salt, divided
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 3 cups shredded goats milk mozzarella cheese, divided

Directions

1. Preheat the oven to 400 degrees.  In a 9 x 13 baking dish, cut the chicken breast in half, horizontally, coat with 1 Tbsp. of olive oil and season with 1/2 tsp. of sea salt (and pepper, if desired – I’m not a fan of pepper, but it would probably lend itself well to this dish).  Bake in the oven for 20 minutes, then take out to cool for 10 minutes.

2

2. While the chicken is cooking and cooling, wash the cauliflower and cut into florets.  Add the florets to a food processor and pulse until the cauliflower has a rice like consistency.  Place the cauliflower rice in a large mixing bowl.

3

3. Wash the broccoli and chop into very small florets.  Add the florets to the mixing bowl, stir to combine.  Add 1 Tbsp. olive oil, 1 1/2 tsp. sea salt, onion powder, garlic powder, and 2 cups of shredded cheese to the bowl.  Stir to combine.

4

4. Once the chicken has cooled a bit, leave it in the 9 x 13 casserole dish, and cut into bite size pieces.  Add the mixture in the mixing bowl to the casserole dish and stir to combine.

5

5. Top with the remaining cup of cheese.  Bake in the oven for 50 minutes at 400 degrees.

6

6. Remove from the oven, and allow to cool for 10 minutes.  Use a spatula to transfer servings to a plate.

7

8

BOOM!  So yummy and so good for you!  You’ve got to give this stuff a try!  Enjoy! 🙂

Orange Creamsicle Smoothie

1

Um, I can’t believe how good this smoothie is!!!  It’s only got a few ingredients, so it’s better as a snack and not as a meal replacement, but oh what a snack it makes!  This stuff is perfect to sip on while sitting next to the pool, and there’s still a little bit of summer left!  However, of course you don’t need a pool to enjoy this stuff.  Not only that, I would be happy to drink this year round – it’s that good!

Alright, have you ever had an orange creamsicle?  You know, those popsicles that are orange with cream on the inside?  Oh my gosh, they are delicious!  Only problem – they’re not that great for you due to their sugar content and other questionable ingredients!  But guess what?  This smoothie tastes EXACTLY like those delicious pops, but is made from ingredients that are great for you!  Of course, the main ingredient being an orange!

4

So, we get all these awesome health benefits from the orange alone.  The “creamy” flavor comes from some plain greek yogurt mixed with a bit of almond milk, vanilla, and optional stevia.  I can’t believe how awesome this tastes – I feel like I’m eating something bad, but I’m actually indulging in a nutrient full snack!  Let’s take a look at the recipe!

ORANGE CREAMSICLE SMOOTHIE

Ingredients

  • 1 orange, peeled and seeded
  • 1 cup plain greek yogurt
  • 1/4 cup of almond milk
  • 3/4 tsp. alcohol free vanilla
  • stevia, to taste (optional)
  • 7-8 ice cubes

Directions

Throw all the ingredient in a blender, and blend till smooth.

2

Seriously, guys, you have to try this stuff – it’s amazing!

3Enjoy! 🙂

Cauliflower Poppers

1

I ❤ Cauliflower!!!  I am just finding more and more recipes that cauliflower lends itself to! The best part?  It’s SO good for you!

6

Pretty awesome, huh?  So, as I’m sitting here professing my love for this awesome veggie, I also get to share with you my latest cauliflower creation – Cauliflower Poppers!  These bite-size yummies make for an awesome healthy snack, and you can flavor them in so many different ways.  The recipe I’m going to share with you is just a basic recipe, but you could easily change the seasonings, or add in things like cheese, other veggies, or meat to turn them into whatever you would like!

I used italian seasoning and garlic granules as seasoning (along with a bit of sea salt), and I also added in some chopped red onion.  This concoction dipped in some marinara sauce tastes a bit like pizza!  I think next time, I may add in some cheese, olives, and tomatoes to make them even more pizza themed.  Really, you could make these into little curry bites, taco flavored bites…anything!  The possibilities are endless, so don’t be afraid to get creative!

CAULIFLOWER POPPERS

Ingredients

  • 1 large cauliflower head (about 4 cups of cauliflower rice)
  • 1 cup chopped red onion
  • 3 eggs
  • 1 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning
  • 1 tsp. garlic granules

Directions

1.) Preheat the oven to 400 degrees.  Wash your cauliflower, dry completely, chop into florets, and place the florets in a food processor.  Process on high to create a “cauliflower rice”.

2

2.) Add the cauliflower rice, eggs, olive oil, garlic granules, italian seasoning, and onions to a large bowl.  Stir to combine completely.

3

3.) Spray a mini muffin tin with olive oil.  Fill the tins with the cauliflower mixture.  Press into tin firmly so it is packed down and will set more easily.  Bake in the oven at 400 degrees for 30-35 minutes and the cauliflower is lightly browned.

4

4.) Use a spoon to remove the cauliflower poppers from the muffin tin.

5

YUM-O!  Enjoy! 🙂

 

Healthy Butternut Squash Rosemary and Garlic Dip

1

Okay, so I recently had to have a tooth pulled – not cool, guys!  I had to have a filling replaced, and I ended up getting irreversible pulpitis in the tooth (basically inflammation of the pulp) – can you say ouch???  Wow – talk about some of the worst pain you’ve ever felt in your life!!!  Anyway, the only treatment for irreversible pulpitis is either a root canal or having the tooth extracted.  I would NEVER get a root canal, and I would NEVER recommend anyone getting a root canal, so extraction it was!

You may be wondering why I am so against root canals.  Well, the truth of the matter is, I didn’t know how dangerous they really are.  I don’t have any, so I never really gave it any thought, but when this tooth started acting up, I spoke with a nutritional consultant that works for Dr. Lawrence Wilson, and she told me that Dr. Wilson NEVER EVER recommends root canals.  In fact, when someone goes on his nutritional balancing program, he actually recommends having any root canaled teeth removed, and his clients report feeling dramatically better after having done so.

It was explained to me that almost all root canals harbor extremely dangerous infections.  It is a known fact that 97% of terminal cancer patients have had this dental procedure.  It is also known that root canals can lead to many chronic diseases such as MS, arthritis, heart, kidney, bone, and brain disease.  After she told me all this, I did my own research – all the while considering yanking this tooth out myself because I was in so much pain!  I was shocked to find out how well known it is that this procedure is extremely dangerous, and yet it is still being practiced today!

The following pins ink to multiple sites that explain the dangers of a root canal and explain why this dental procedure is just not a risk that anyone should be willing to take.

pinterest

pinterest2

pinterest3

And this is only a few!  Do a google search on the dangers of root canals, and you will get thousands of results!

Needless to say, I quickly came to the conclusion that a root canal was not an option.  I’ve heard the saying “Save your teeth at all costs”, but at the cost of my health???  Sorry, that just doesn’t add up to me.  Moral of the story is – do your research, and make an informed decision if you are facing a root canal.  Also, if you have root canalled teeth, and you’re feeling ill, and are having a hard time finding a diagnosis – consider those teeth!  They could be the culprit…just something to consider.

Alright, now that I’ve given you something to think about, some good news!  My pain is your gain, because after getting the tooth extracted, I was on an all soft food diet while healing.  I would puree all my food in a food processor so that I wouldn’t have to chew it.  In full disclosure, I also may have overindulged in some organic vanilla bean ice cream as well – why?  Because I deserved it after dealing with that awful toothache and then getting it extracted!

Anyway, during this time, I stumbled upon an amazing recipe for a butternut squash dip!  I was pureeing some butternut squash and threw a few other ingredients in to make it extra tasty, and when it came out, I was like – oh my gosh, this would make an AMAZING dip for crackers, chips, veggies, bread, anything really – it is SO good!!!  I told my mom about it and she whipped up a batch for a get together she was having, and it was a HUGE hit!  Let’s get to the recipe, which is surprising simple for how delicious is tastes!

BUTTERNUT SQUASH ROSEMARY AND GARLIC DIP

Ingredients

  • 2-3 cups cubed butternut squash
  • olive oil
  • 1/4  – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • sea salt, to taste
  • 1/3 cup plain greek yogurt (you can increase this for a less “thick” dip)
  • 1-2 oz. soft goat cheese (If you don’t like goat cheese, you can substitute another cheese in here)

Directions

1.) Preheat the oven to 390 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the prepared baking sheet, drizzle with olive oil, sprinkle with garlic granules, dried rosemary, and sea salt.  Toss to coat, and place in the oven.  Bake for 35-40 minutes at 390 degrees.

2

2.) When the squash is done, place it in a food processor, and add the greek yogurt and goat cheese.  Process on high till smooth.  Scrape the sides down, if needed, take a taste and add more salt if needed.  Process on high again until completely smooth.

3

3.) Transfer to a bowl, and serve as a dip for something yummy…unless you’ve just had a tooth pulled, then just enjoy it without dipping anything in it! 😉

4

Ahhh, beauty from pain!  Delicious and nutritious!  Enjoy! 🙂

Gluten Free Pancake Bites

1

Ohmygosh!!!  These little pancake bites are SO ridiculously yummy!  They are light and fluffy, and I am in love with them!  On top of all that, they are SO SO cute!  Anytime I’m making something mini in the kitchen, my husband has to put up with me blurting out random “Awwww”s and “sooooo adorable!”s.  These were no exception.  I just wanted to cuddle them…of course scarfing them down immediately afterward. 🙂

So freaking cute!

I used brown rice flour in this recipe.  I love brown rice flour, because it’s gluten free, and it has quite a few health benefits!  Some of these benefits are listed in the following pin.

8

We see that this flour has SO many benefits, so it is great for gluten free baking!

Back to these pancake bites.  These make for the perfect breakfast, or for a great mid-afternoon snack!  You won’t be able to eat just one though!  They’re too yummy for that!

GLUTEN FREE PANCAKE BITES

Ingredients – makes 24 pancake bites

  • 1 cup brown rice flour
  • 2 tsp. aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 2 Tbsp. raw honey
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. alcohol free vanilla
  • 1 cup frozen blueberries
  • maple syrup for topping (optional) – I didn’t use any, but I’m sure it would be amazing with it.

Directions

1.) Preheat the oven to 350 degrees. Add the brown rice flour, baking powder, sea salt, and cinnamon to a medium bowl.  Stir to combine completely.

2

2.) Add the honey, almond milk, egg, olive oil, and vanilla.  Stir until completely combined.  At this point, stir in the blueberries.

3

3.) Oil a mini muffin tin with olive oil.  Pour the batter evenly into the muffin tins.  Bake at 350 degrees for 15-17 minutes until a toothpick comes out clean from the center of a mini muffin.

4

4.) Let the muffins cool in the pan for about 5 minutes.  Remove from the muffin tin and transfer to a plate.  If you want, you can drizzle maple syrup over them.

5

Yum, Yum, and Yum!  Enjoy! 🙂

Sardine Salad

1

Yay! Another way to enjoy sardines!  I know I talked about sardines a lot in the past, but it’s only because they are SO good for you!  I know a lot of people don’t like sardines — I used to be one of them, but after learning how amazing these little guys are for your health, I decided to make an effort to learn to enjoy them.  This salad is a great recipe to make these things as tasty as can be!

Just to reiterate the health benefits of sardines, let’s check out this pin that lists some of the benefits of these tiny fish!

5

Wow!  These guys are also packed with vitamin D, which a lot of people are depleted of these days!  Seriously, if you can learn to enjoy sardines, you are doing your body a HUGE favor!  Alright, I’ll stop gabbing about sardines now and get to the salad recipe.

SARDINE SALAD

Ingredients – makes one serving

  • 1 handful Spinach
  • 1 handful Arugula
  • 2-3 Tbsp. Parsley
  • 1/4 Avocado
  • 1-2 Radishes
  • 1/2 – 1 can of sardines packed in water
  • olive oil
  • lemon juice
  • sea salt
  • pepper

Directions

1.) Place your sardines in a small container, and cover with half the parsley, then sprinkle with lemon juice and sea salt.  Let sit for 10-15 minutes.

3

2.) Arrange the spinach, arugula, avocado, radish, and the rest of the parsley.

2

3.) Place the sardines on top of the salad.  Drizzle with olive oil, sprinkle with additional lemon juice, sea salt, and pepper.

4

YUM!  Super healthy, and really yummy!  Enjoy! 🙂