Hearty and Healthy Cauliflower and Chicken Chowder


I’m pretty sure I could eat this everyday for the rest of my life and be a happy camper!  Wow, this cauliflower and chicken chowder is tasty!  I was having a hard time figuring out what to make for dinner.  Grocery shopping day is tomorrow, so it’s slim pickings over here until then.  I went in the fridge and saw that I had cauliflower, onion, carrots, a little bit of goat cheese, a little bit of almond milk, and chicken.  Then I looked in my cupboard and saw garlic.  Poof!  Instant meal idea!

With cauliflower as one of the main ingredients in this recipe, it is SO good for you!


I also did a little trick of putting half of the vegetables in a food processor once they were cooked and leaving half as they were.  This makes for a creamy but chunky texture that really hits the spot!  Oh!  And did I mention that this stuff is DELICIOUS?  Let’s see here, good for you, check! Delicious, check!  Super hearty and filling, check!  Super easy to put together, check!  I’m not seeing any negatives here, and neither will you once you try this stuff!



  • 1 Tbsp. Coconut Oil
  • 1 red onion, finely chopped
  • 6 garlic cloves, minced
  • 1 cup carrots, finely chopped
  • 1 large head of cauliflower, chopped into small florets
  • 1 1/2 cups almond milk
  • 1 lb. boneless, skinless chicken breast
  • 1 tsp. oregano
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 4 ounces soft goat cheese (or you can use cream cheese if you don’t like goat cheese)


1.) Bring a large pot of water to a boil.  Add the chicken, and cook for 50 minutes.  Remove the chicken from the water and shred into bite size pieces.  Set the chicken and the water you cooked the chicken in aside.


2.) In a large pot, heat the coconut oil over medium heat.  Add the onion, carrots, and garlic.  Let simmer for a 3-5 minutes.  Add the cauliflower, almond milk, oregano, pepper, and sea salt.  Bring to a boil and let cook for about 15 minutes, until the cauliflower is tender.


3.) Transfer 1/2 of the cooked vegetables to a food processor, leaving the other half in the pot.  Process on high until smooth.


4.) Put the mashed vegetables back in the pot with the unmashed vegetables.  Add the chicken, goat cheese, and 1/2 cup of the water you cooked the chicken into the pot as well. Heat over medium heat and stir until the cheese is melted and all is combined into a creamy mixture of yumminess!  You can add more or less of the chicken water to get your desired consistency of chowder.


5.) Transfer to a bowl.  Drizzle with some olive oil, if desired, and serve.


The answer is yes, it’s as good as it looks!  Enjoy! 🙂



With the end of the semester being right around the corner, my schedule is jam packed with exams and cramming for finals, so tonight, I wanted something that was healthy and easy that didn’t take a lot of effort on my part to make.    I decided on making some of my cauliflower steaks with some lentils on the side.  YUM!  SO SO healthy, but delicious and satisfying.

I love cauliflower!  There are so many different things you can do with it – cauliflower rice, cauliflower crust pizza, mashed cauliflower, baked cauliflower, steamed cauliflower, or just eat it raw with some tasty dip!  There’s so many different ways to enjoy this delicious cruciferous vegetable, which is great news since it is SO good for you!  The following pin lists some of the health benefits of cauliflower:


  • Aids in weight loss
  • Aids in digestion
  • Aids in detoxification
  • Anti-inflammatory
  • Beneficial to the cardiovascular system
  • Reverses blood vessel damage
  • Increases blood flow
  • Reduces the risk of stroke
  • Provides Omega-3s
  • Boosts the immune system
  • Increases energy levels
  • Improves cell growth and replication
  • Fights cancer

Need I say more?  Cauliflower is an excellent vegetable to regularly include in your diet for all of the above reasons!

So, tonight, I decided to keep it simple and make some cauliflower steaks and pair it with some lentils.  The recipe is easy, and the presentation looks great!



  • 1 head of cauliflower
  • olive oil
  • sea salt
  • black pepper
  • garlic powder
  • lemon juice
  • parsley (chopped)
  • lentils



1.) Preheat the oven to 450 degrees.  Rinse your lentils, then prepare according to package instructions.


2.) While your lentils are cooking, line a baking sheet with parchment paper.  Take your head of cauliflower and place it stem down on a cutting board.  Cut two 1-inch steaks from the center of the cauliflower (cut from the top down to the bottom where the stem is).  Chop the rest of the cauliflower into florets and either bake with the steaks or put them in a container and refrigerate them for another time.  Rub olive oil on both sides of each steak, place the steaks on the lined baking sheet and sprinkle with garlic powder and sea salt.


3.) Place the cauliflower steaks in the oven for 15 minutes.  Take out and flip the steaks over and sprinkle with a bit more garlic powder and sea salt.  Then place back in the oven for an additional 15 minutes.



4.) Take the cauliflower steaks out of the oven and sprinkle with a small amount of lemon juice.  Serve with the lentils on the side, and garnish with some chopped parsley.


Simple, healthy, delicious!  Enjoy! 🙂