Bang Bang Cauliflower- Sides with a kick!

Ok So I am super Excited about this post. Life has just been so busy lately. My parents were here visiting recently, so I have a few recipes from when they were here coming up soon!
 Now that it has cooled off a little here in the beach, I have had more of an urge to hang out in the kitchen, cooking up some yummy stuff.
Lately my focus has been sides. Sure, everyone knows when cooking for your husband, they get excited about the chicken, the steak, the pork roast....but I really cannot tell you how much I enjoy a really great side. Lately I have been just, obsessed with spaghetti squash and garlic mashed potatoes. I can seriously eat myself into a coma with those things, so try em..
Recently I have just been needing spicy foods. I just have had a little tastebud screaming at me to feed it spice, spice, spice! Now, I don't know if any of you have ever been to Bonefish, but they have this bang bang shrimp that like, makes me weak in the knees. The shrimp is crunchy, the sauce is creamy and spicy, it is just perfection.
Well, I don't have shrimp on hand all the time, and I really wanted bang bang shrimp. What is a girl to do?
I had a head of cauliflower, and I had panko breadcrumbs, chili sauce, mayo- ding ding ding. I will make it with cauliflower. I have never breaded it before, so I was nervous about how it would turn out, but lemme tell you- it was easy, and divine.

(This would actually be a perfect companion to my Take out fake out mongolian beef!)

Ok, so to make this kickin side you will need:

2 egg whites
1 head cauliflower
1 cup panko breadcrumbs
Salt & pepper
Green onion (optional! I just thought it would taste good)

and for the sauce, you will need:

1/4 cup lite mayo
1/4 cup Sweet Chili Sauce or Siracha ( I used chili sauce and it was delish)
1 tablespoon rice vinegar
2 tablespoons sugar

1. Slice your cauliflower florets into bite sized pieces. Mix salt, pepper into your panko breadcrumbs in a shallow dish or bowl. 

2. Set separate bowls aside with egg whites and panko. Dip florets into egg whites, and then coat with panko mixture.Your hands will get messy, but that's ok! All part of the fun!

3. After coating all of your florets, put them on a foil lined baking sheet and bake at 400 degrees for 20 minutes or until brown and gorgeous

4. In a small bowl mix all of your sauce ingredients, but try not to taste test the sauce too many times- it's delicious!

5. Coat your breaded and pan fried florets with sauce, top with sprinkles of green onion and serve right away!

And there ya have it! Easy peasy! :) You will be craving these little guys once you get a taste. The cauliflower gets so crunchy on the outside, and soft on the inside- the texture is just to die for. I could sit and eat a huge bowl as a meal, and honestly, I might just do that this week. Sides can be really special, and really outshine the main course- but that's ok! Time to give the unappreciated food a little time in the spotlight! 

Happy cooking!

Two minute breakfast carrot cake (with banana ice cream!)

Hello!

Virginia is a rainy mess today. It has been for a few days now. It is kind of reminding me of fall time in Buffalo when it will rain for a week straight, so it has been oddly comforting. If you know me, you know that without fail, EVERY fall I get strep throat. Seriously. Last week I had a nasty flu, so I am hoping that I will skip the strep this year because I am in a different climate. *fingers crossed*

Because it is such a crummy day today, I really wanted a really good, hearty breakfast. Something warm with fall flavors to warm us from the inside out. While browsing pinterest, I came across a pin for a breakfast carrot cake. My husband adores carrot cake, so I thought I would take a stab at it. Boy am I glad I did. It is just what we both wanted. A little bit, sweet, warm, a moist and delicious little cake topped with a little bit of banana ice cream. Delicious! ( and totally vegan too! )
It was also not heavy, I don't like to start my day with something that is going to make me feel sluggish the rest of the day.

Anyway, the other day my husband and I went to Target. We just love walking around and looking at everything, pricing things out, browsing the grocery section, etc. It is no secret that I love  Giada De Laurentiis products. I have her ceramic bakeware, panini pan, wooden spoons, vegetable peelers, pots and pans....she makes a great product, PLUS all of her packaging is Robins egg blue and well, that color makes me melt. So, while browsing the food section, we decided to finally treat ourselves to a bag of her Italian Roast coffee....

                                       "rich and smoky with a hint of chocolate" YES PLEASE

 I am so glad we purchased this because it was the PERFECT companion to this little cake. The banana ice cream was a perfect topper. Banana "ice cream" has been a staple for vegans for awhile now, because it is literally 3 ingredients-banana, vanilla and salt. And it. is. delicious. So we will start there: NOTE: all of these steps, can and should be done the night before, so your breakfast will literally only take 5 minutes in the morning!

1 very ripe banana, cut into chunks
1/4 tsp vanilla extract
1 pinch of salt

Place the banana chunks in the freezer until almost frozen. Put the banana, vanilla and salt in a food processor (or use a potato masher!) until smooshed up and smooth. Pour the mixture into a bowl, and place it back into the freezer. It will be perfect by morning.

For the cake:

Dry ingredients:
3 tbsp flour
2 tsp sugar
1 packet of stevia (optional, but it adds the perfect amount of sweetness) 
1/4 tsp baking powder 
1/8 tsp salt
2 tsp all spice or pumpkin pie spice 
1 tsp shredded coconut (optional, but I would add it if I were you!) 

Wet ingredients:
1 tbsp oil (or applesauce if you want!)
3 tbsp vanilla rice milk 
1/4 tsp vanilla extract
1/4 cup shredded carrot 

*Do these steps the night before!* 
Put all of the dry ingredients in one bowl, and all the wet ingredients in another, and stick both bowls in the fridge overnight. 
When you wake up in the morning, simply add the wet ingredients into the dry, stir until completely incorporated, and pour into a small ramekin (or mug if you are on the go!), and microwave for 2 minutes. It should be firm to the touch when it comes out of the microwave. 
Then, just top with a scoop of your banana ice cream, sprinkle with some cinnamon, and enjoy! 

(For anyone who is wondering, the cake with the ice cream is 350 calories, use applesauce in place of the oil for fewer calories :D) 

And there you have it! The cake pairs PERFECTLY with a cup of french press coffee! Voila! 

 

 
                                         

Gingery Peanut Noodles-perfect as a side, or as a meal!

Hello!

I have been getting into Asian and Thai flavors a lot lately. I have been experimenting with different kinds of sauces and fusions and things and I think I have a good one here. I love love love soba noodles with all my heart, there is just something about the size and texture-it really is the perfect noodle to me. I knew that these noodles needed a great sauce and my mind immediately went to spicy peanut noodles. I also wanted there to be some good veggies in there. I think I hit the nail right on the head!

This was seriously so easy to make. Now, I like making my own peanut butter because I love having an excuse to use the food processor, and I like knowing exactly what I am eating, but if you prefer store bought peanut butter, that will work fine too! If you want to know how to make peanut butter you can follow my tutorial on almond butter here. Just use peanuts instead of almonds :) OK ready to get started? You will need:

1/2 cup peanut butter
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp brown sugar
1 tsp ginger (powdered or grated)
8 oz soba noodles (regular pasta, or brown rice noodles will work fine too)
1 red bell pepper, sliced into strips
1/2 cucumber, sliced into strips
carrot shreds
red pepper flakes 
sesame seeds, or crushed peanuts for the topping

First off, cook your noodles of choice, drain, and return to the pot.
While the noodles are cooking, start the peanut sauce: In a food processor, combine the peanut butter, rice vinegar, soy sauce, brown sugar, ginger, and 1 cup of water and blend until smooth.
Slice your veggies and add to a skillet with a small amount of oil, and cover to "sweat" them (you can learn more about the reason behind sweating vegetables here!)
Dump the veggies in the pot with the noodles, pour in the sauce and stir to combine.  Top with a little red pepper flake, sesame seeds and peanuts. Presto! If you are looking for a more substantial meal-feel free to add some tofu, chicken, turkey or whatever you are in the mood for!

Happy eating :D

Vegan Chocolate Chip Cookies. Oh so delicious!

Hey there!

I had fallen off the wagon a little bit, but now I am back and ready to make your mouths water! I have recently been experimenting with a lot of vegan baking. I know, I know, I bet you think that sounds awful and bland but I will tell you what- Most vegan baking, if done correctly, will taste incredible (sometimes even better than non vegan) Case in point: These cookies. Moving to VA was a blessing because I am now mere minutes away from Trader Joe's, and I have been able to find everything and anything I could need for vegan baking. Every time I walk in there I feel like a kid in a candy store-there is always something new to discover! So without further adieu, I present you with my vegan chocolate chunk cookies....

Now, you are probably wondering where I got this recipe from and the answer is quite predictable: Pinterest! hahaha This was my one "feeling sorry for myself" baking experience for the month and I am so glad I made them. Making them literally took a half hour and they were ready to eat in no time!

For these amazing, gooey cookies, you will need:

1/2 cup coconut oil
1/2 cup brown sugar
1/4 cup vanilla rice milk
1 tbsp pure vanilla extract
2 cups flour (or any kind of flour you choose: brown rice, spelt, all purpose gluten free...)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
vegan chocolate chips or chunks (high quality chocolate does not normally contain any dairy though. You can read more about that HERE) I used Trader Joe's brand

It is really quite simple- Mix up all the dry ingredients in one bowl, mix up all the wet ingredients in another, combine and mix up until all the dry ingredients are incorporated. Use a little coconut oil to grease the cookie sheet, drop them by the tablespoon, and bake for 15 minutes. You will LOVE how moist, and gooey and chocolately these cookies turn out. If you want my two cents, the whole experience is complete eating them with a tall, cold glass of vanilla rice milk-delish!

So give it a try, research some vegan recipes that would interest you and go for it. I think you will be surprised at how tasty it can be-and so much better for you too!

Meatless Pizza made from farmers market finds!

Pizza is one of my favorite things to eat, but I really hate all the grease and fat that comes along with eating it. I have been trying to supplement at least one meatless meal per week in my diet, and I thought that I would maybe try a pizza. I have been seeing a lot of shows on the food network, and the travel channel that have these pizzas with a cracked egg on top. It sounds and looks strange to some, but it looked absolutely delicious to me and I have been dying to try it.

I am very lucky because I have an incredible farmers market nearby that has the most amazing, colorful produce that I have ever seen. I was sitting here, thinking about how absolutely starving I am, so I went into my fridge looking for something. I noticed I had a few mini pizza crusts, my favorite sauce from home: wegmans Grandma's pomodoro sauce, cheese...It was looking like I was going to make a cheese pizza. After a little searching in the vegetable drawer I pulled out a zucchini, fresh spinach and eggs from the market, along with parsley and oregano from my little herb garden. I will tell you- This pizza was legit. I mean, literally the best thing I have tasted in awhile!

Now, of course you can make your own pizza dough if you'd like, and if I was feeling more ambitious I am sure I would have taken a stab at it, but I was so hungry I needed the instant gratification haha.

Alright, these are the exact ingredients I used in my mini pizza:

One mini boboli pizza crust
1/4 cup pasta sauce
1 tbsp flax meal
1/2 cup low fat mozzarella cheese
half zucchini, cut into half moons
handful of fresh spinach
few sprigs of fresh parsley
fresh oregano
1 egg

I sauteed the zucchini first in olive oil, and seasoned it with Lowry's seasoned salt. I cooked until they were slightly brown on each side. While the zucchini was cooking I spread the sauce on my pizza crust, followed by a sprinkling of flax meal, and topped it off with cheese. Next, I added the zucchini, parsley, oregano and spinach, and cracked an egg right on top of everything.

Put the pizza in the oven on the highest shelf, about a few inches from the top-it ensures that the egg with cook all the way through. Cook for about 15-20 min-or until the cheese is melty, and the egg is set, but the yolk is still runny. Let cool for a few minutes, cut into quarters, and DIG IN! I inhaled my pizza and I am positive you will too.

Other ingredients you can use from your market:

green pepper
mushroom
jalapeno
yellow squash
onion
red onion

you can even top it off with some avocado after you are done cooking it-that actually sounds pretty delightful! Just get creative...having a meatless meal does NOT mean eating something bland and boring. Try a meatless Monday in your home and see what you come up with! Happy eating :)

Keeping the snackers at bay-the healthy way!

Hello! As summer is readily approaching (it is in the high 90s here!), it is a time for picnics, and beaches, and fun outdoor activities. But food can be expensive! If your family is anything like my husband, and is always saying how darn hungry he is, and how there is nothing to snack on-this post is for you. You see, we always have PLENTY of food in the house. Plenty of things to make great snacks out of, plenty of great nuts, dried fruits, cheeses, granola, veggies, etc. I think that he just wants to open the fridge or pantry and have instant gratification of there being snacks already made-all the time. And, you know, I thought to myself that it was not a half bad idea! So i bought a bunch of those little snack sized baggies, and filled them up with all sorts of good stuff...

For the fridge snacks I included:

Green pepper slices and ranch dressing
Green pepper slices and clean eating salad dressing (find the recipe here)
Peach slices
Carrot slices and hummus
Watermelon chunks
Red grapes and Mozzarella cheese
Cheese and crackers with pepperoni
Fruit Salad (with watermelon, honeydew, pineapple, grapes)
Grapefruit quarters
Pita Chips and chicken salad
and Protein energy bites

Now, these little energy bites are quickly becoming my husbands new favorite thing to eat on the go, and I love to pop one or two before a run. In fact, he told me to "make them by the truckload" ahaha! They require no baking, are ready in minutes, and use things you probably already have in your pantry! First things first-ingredients:


1 cup dried oatmeal (I actually used 2 packets of raisins and spice)
2/3 cup toasted coconut flakes
1/2 cup peanut butter (I prefer crunchy)
1/2 cup flaxseed meal
1/2 cup chocolate chips (optional)
1/3 cup honey
dash of coconut oil
1 tsp vanilla

Mix all of your ingredients in a bowl, chill for an hour, roll into balls, and put into snack sized baggies (6 per bag) and you are good to go! You can sub out anything you want though-add dried fruits, sunflower seeds, mixed nuts, etc. It's up to you-make it the way you will like it! :)

For the pantry snacks I included:

Fruit and nut mix-Includes soy nuts, sunflower seeds, peanuts, dried cranberries and raisins
Tropical Fruit Mix- Includes dried mango, coconut, dates, dried pineapple, and peanuts
Pita Chips-My pitas were getting stale so I brushed them with olive oil and baked them at 350 for 10 minutes until crispy. You can also make cinnamon ones to have with fruit salsa!
Toasted coconut flakes-  I could eat that stuff by the spoonful
Kashi cereal and chocolate chips - to eat with some Greek yogurt
Almond and chocolate granola- again, for yogurt
Roasted sunflower seeds
Dried fruits-dried cherries, strawberries and cranberries are my favorite

To make your own dried strawberries just bake at 200 for 3 hours-they will turn out like gummies!

The possibilities for these snack bags are ENDLESS-fill em up with stuff you know your family will eat, plus it is a great way for kids to decide what they want in their lunch. On family outings, have each person choose a few things (one fruit, one veggie, one with nuts or something for protein), and pack em up and you are good to go!

Happy Snacking! :-)

Heart healthy beef stir fry- delcious and great for you!

Hello all! It has been awhile, hasn't it? Life has been so nutso crazy, and my family was here this past weekend so the blog was neglected a little. womp womp. BUT I'm back! I have really been getting into healthy foods, and eliminating processed foods, and sugars, and trying to up my protein and raw fruit and vegetable intake.

While my family was here, we had burgers (I slipped up a lot while they were here haha-but it was technically a vacation for all of us and I am back on track yet again!), and I had a whole platter of all different sorts of vegetables. It was beautiful. But we did not use nearly as much as I thought we would, so I had all these gorgeous veggies leftover, but did not want to throw them all away. So I sealed them up in a freezer bag, figuring I could use them again another time. When I got home from my run today, I was absolutely starving, and I had thawed out some stir fry beef the night before. Then I remembered all the veggies I had frozen from burger night. I went searching for healthy beef stir fry recipes and this recipe from Prevention Magazine popped up, and it looked delicious! Bonus: I had most of the ingredients on hand, so I tweaked it just a little bit but it still came out spicy, and crunchy, and the beef was so tender, and after only a small portion I was actually stuffed!

As soon as I read that this was cooked in sesame oil, I was sold. Literally nothing smells better to me than garlic sizzling in sesame oil. YUM! Alrighty, here are your ingredients:

1 package stir fry beef
1 green pepper, sliced
1 medium onion, sliced in half moons
1 large carrot, cut into thin slices
3 tbsp reduced soduim soy sauce
2 tsp toasted sesame oil
2 garlic cloves, minced
freshly grated ginger
2 tsp crushed red pepper 
2 tsp black pepper

Toss steak with 2 teaspoons of the soy sauce. Heat 1 teaspoon of the oil in a large wok. You know me- I love cooking in a wok, it is just so much fun! Next, add ginger and garlic. Cook, stirring, 30 seconds. Add steak and cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate.


Return the pan to heat, and add remaining 1-teaspoon oil, carrots, green pepper, onion, crushed red pepper and black pepper and cook, stirring occasionally, until it starts to soften, about 3 to 5 minutes.

Add the reserved beef and juices, and remaining 1 teaspoon soy sauce. Cook, stirring, 1 minute. Serve over rice, if desired. I ate it without the rice, and it was delicious as is. BONUS: Antioxidant-rich carrots, onions, bell peppers, and garlic keep your arteries healthy, which makes this recipe so heart healthy!


I saved the other half for my husband to take for lunch tomorrow. I put his over rice because he LOVES rice, and stir-fry. We'll see if it is husband approved, but I am not too worried about it ;)