Snacks

Cilantro-Lime Cauliflower Rice

Cauliflower Rice has been a thing for a good minute now, and I have been here for it for all of that minute. To me, plain white and brown rice is really just a vessel to soak up sauce or provide body and bite for another dish it is served alongside. In my opinion, neither colors of rice add anything special to any dish of their own accord, instead, they just add carbs. I have found that cauliflower rice provides that same texturized feel as white or brown rice and acts equally well as a supporting act to other dishes it is served with while also keeping the amount of carbs you are eating low (Disclaimer: carbs are great! You need carbs! They are essential to healthy functioning! But I prefer to get my carbs from other, more exciting sources than plain rice).

Furthermore, in my experiences working with cauliflower-rice, I have found that it has the potential to contribute its own something special to a meal or even stand alone. By its very nature, it seems to soak up flavors more readily, allowing it to act as a real stand-out side or even starring base.

This Cilantro-Lime Cauliflower Rice is one of my favorite ways to turn to this crucirferous vegetable into a gourmet tasting dish. The texture is just that of a crunchy yet chewy rice dish, but with a unique zesty and bright flavor profile. This recipe works as a great accompaniment to any sort of Mexican food: tacos, enchiladas, tequila-lime chicken, etc. It also makes a great base for a taco/burrito bowl style meal. It can even be served chilled as an additional base alongside lettuce in a salad.

This dish is incredibly simple to make, only requiring a few in expensive ingredients. By its very nature, it is also an incredibly healthy dish, full of the nutrition and benefits of cauliflower which include providing large amounts of vitamins, minerals, and fiber, cancer fighting properties, immune and digestive system support and much more. This dish is vegan, gluten-free, and paleo-friendly. It has become a staple recipe in my home, and now I am excited to share it with you!

Cilantro-Lime Cauliflower Rice

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 4 cups cauliflower rice *See Note*
  • 1 tablespoon olive oil
  • ½ medium red onion, diced
  • 2 tablespoons garlic powder
  • Zest and juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

Heat the olive oil in a large pan over medium heat. Once hot, add the onion, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sautee until softened, about 4 minutes. Add the cauliflower rice, sprinkle with garlic powder, remaining salt, and pepper. Mix together and continue cooking, stirring occasionally for another 5 minutes, until the cauliflower goes from bright white to slightly golden. Turn off the heat, add the lime juice, zest, and cilantro. Mix well and serve.

*Note* You can make your own cauliflower rice by taking cauliflower florets from a large head of cauliflower, cutting away as much stem as possible and in 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. OR you can just buy premade Cauliflower Rice; Trader Joe’s has the best.

 

 

 

Autumn Slaw

When you just can’t have another salad with your soup or sandwich but are still wanting to get your fibrous greens and veggies in, slaws are the way to go! I bring my lunch to work almost every day, and I like a side salad of some sort to accompany my main soup, sandwich, or wrap. However, there are weeks where I just cannot bring myself to prep another line up of basic salads. When I have these weeks, I turn to slaws.

There is something about slaws. They’re crispy and crunchy, they have their own feels and tastes that distinguish them enough from salads while also still providing you greens and fiber. Especially in the Fall and Winter when delicate lettuces, tomatoes, and other salad toppings are not in peak season, slaws become even more optimal by utilizing Autumn-Winter produce such as cabbage, dark leafy greens, and Brussels Sprouts.

When we turned the corner into Fall this year, I sought to create a slaw that is comprised of some of the great seasonal offerings, that is crunchy-fun to eat, and of course, tastes fantastic. And so, I came up with this Autumn Slaw. Really, this slaw is perfect to take us all the way through Fall and Winter to Spring.

Curly, earthy green kale, shredded Brussels Sprouts, rich purple cabbage, crisp and bright fennel, and tart pomegranate seeds in a zingy apple cider vinegar dressing make this dish fresh, dynamically flavorful, and hearty yet light. It is a fantastic side dish for lunch or dinner in place of salad; and it could even be a snack. I feel fantastic eating this slaw and love how you can prep at the start of the week and enjoy it all week long. I hope you enjoy this healthy and delightful recipe too!

Autumn Slaw

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 cups kale, cut or shredded thin
  • ½ a purple cabbage, shredded
  • 1 bulb fennel, sliced thin
  • 1 cup Brussels Sprouts, shredded
  • Seeds of 1 pomegranate
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • Salt and Pepper

Directions:

Add the kale, cabbage, fennel, Brussels Sprouts, and pomegranate seeds all together. Whisk together the apple cider vinegar, mustard, honey, oil, and a pinch of salt and pepper. Pour over the slaw and mix with your hands, massaging the slaw until tender.

You can also divide slaw into containers, make dressing in container, and only toss when ready to eat.

Balsamic Roma Tomatoes

I now find that I am asked for culinary advice and recipes for side dishes about as much as I am asked about main courses and entrees. So today, I want to give to you my recipe for a sensational summery side: my Balsamic Roma Tomatoes.

Balsamic Tomatoes 7

Juicy Roma (Plum) tomatoes, fruity olive oil, pungent garlic, sweet balsamic, and fresh basil make this one delectable side, even for the odd ball eater (black sheep) who shies away from tomatoes. This recipe is insanely simple, only taking about 5 minutes to prep, and is at once both sweet and savory. I find that these tomatoes are the perfect side for light and bright chicken and fish dishes like Chicken Piccata or Grilled Swordfish, but really you can make them with anything and all will love them.

Now get cooking my foodie friends!

Balsamic Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 4 Roma Tomatoes (figure 1 tomato per person)
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon crushed garlic
  • 1-2 tablespoons balsamic vinegar
  • 2 basil leaves, torn
  • Grated Parmesan Cheese (optional)

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper.

Cut the tomatoes in half, length wise. Place on the baking sheet with the cut side facing up. Drizzle with the olive oil and sprinkle with the salt and pepper. Divide the crushed garlic evenly and place on top of the cut side of the tomatoes, smear around. Drizzle each tomato with a bit of the balsamic vinegar.

Place in the oven and roast for 25-30 minutes, until the tomatoes and slightly withered, juicy, and the balsamic is caramelized. Top with a few pieces of torn basil and if desired, sprinkle with Parmesan cheese. Serve and enjoy!

 

Lemon Herb Quinoa with Greens

Quinoa has really made it big these days; and I am ALL about it! Quinoa is often described as a grain, but it is technically the seed of a grain. As a seed, it packs a ton of protein, making this a great choice for a carb/starch side in place of the usual rice, pasta, and potatoes. I am often asked how to prepare quinoa; and I always tell people that it is kind of absurdly easy.

Here is the basic formula for cooking quinoa:

  • 1 part quinoa to 2 parts water
  • Bring to a boil over high heat in a small sauce pan, then reduce heat to low and cover
  • Cook for 15-20 minutes
  • Fluff with a fork and Done!

Now, that you know how to cook quinoa through, you can basically do ANYTHING with it. Still, you might want a starter recipe; this Lemon Herb Quinoa with Greens recipe is for you! It makes the perfect side to almost anything. Hope you enjoy!

Lemon Herb Quinoa with Greens

  • Servings: 4-6
  • Difficulty: absurdly easy
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Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, julienned
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 cup spinach, kale, or power greens mix, roughly chopped.

Directions:

Place the quinoa, water, and salt in a small pot. Bring to a boil over high heat. Cover, reduce heat to low, and cook until the quinoa has absorbed the water and the quinoa has puffed, 15-20 minutes. Fluff with fork.

While the quinoa cooks, mix the lemon zest, juice, olive oil, pepper, and crushed garlic in a small bowl.

Once you’ve fluffed the quinoa, add the basil, parsley, and chopped greens. Mix until the greens are wilted. Add the lemon and oil mixture into the bowl and toss. Season with additional pepper and serve.

Tell me, how do you make your quinoa?