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vegetarian

Recipe

Cauliflower Rice for Lazy People

cauliflower rice

Do you ever look at a complicated recipe and just say “fuck it,” and order pizza instead? Been there…many…many…times! But it doesn’t have to be that way! Cooking can be easy, fun, and no longer something you dread. With this in mind, I bring you, Cauliflower Rice for Lazy People!

When I first heard of cauliflower rice and cauliflower mash, it involved a lot of boiling and steaming.

It was just too much, and I feel like I always ended up with a watery, piss poor excuse for my favorite starches. This Cauliflower Rice can be used as a rice replacement in almost any rice dish. You can add butter, cheese, or a vegan alternative like nutritional yeast to flavor it.

This is such a fantastic option because it’s a simple way to take in fewer calories and carbs. Especially serving it at night, it’s hugely beneficial to lower your carb intake after 3:00 pm or so. I for one always feel like total shit if I eat something heavy for dinner. My husband and I eat at like 7:00 pm usually and it’s close enough to bedtime to make me feel like crap, plus I hate sleeping on a full stomach. You can incorporate this recipe for cauliflower rice into most fad diets! Keto or Atkins, add some butter! Eating “clean,” don’t add a thing! I’m sure even your Weight Watchers coach would approve!

cauliflower rice

cauliflower rice

cauliflower rice

cauliflower rice

cauliflower rice

Cauliflower Rice for Lazy People

Print Recipe
Serves: 1 Cooking Time: 10 minutes

Ingredients

  • 1 head of cauliflower
  • 1 tbsp. of oil
  • Cheese Grater (boxed is best)

Instructions

1

Wash the cauliflower

2

Dry if off as much as you can

3

Remove the greens and any large stem from the bottom

4

Quarter it lengthwise down the stem

5

Grate the cauliflower like you would cheese

6

Saute it, covered, over medium heat with the oil for about 7 minutes. Stirring occasionally

7

Season it however you want. I use salt & pepper, you could also add cheese or nutritional yeast.

 

Recipe

Roasted Root Vegetable Over Cauliflower Rice

Roasted Root Vegetable Entrée Over Cauliflower Rice

I’ve been playing around with basic rice bowls and root vegetables lately. If you’ve seen my recipe for Butternut Squash Soup then you know I’m pretty much obsessed with fall foods and roasted veggies. Don’t get me wrong, I love a fresh summer salad, but Fall will always have my heart.

This Roasted Root Vegetable Over Cauliflower Rice is quick and breezy to prep. I love the ease of walking away from a meal, cooking it that is. Especially relevant, roasting is great for the house person or stay-at-home mom/dad because it allows you the freedom to do a ton of other stuff as you wait to plate. Furthermore, seasonal veggies are so accessible to almost any region. Hit up your local farmers market and see what they have seasonally. Many of the proprietors will be able to tell you what they stock, and when, so you can prepare menus a couple weeks out.

Cauliflower rice is simple and quick to make. Once you get these simple steps down, the possibilities are endless. Most of all, food in bowl form is such a relief. It plates beautifully and it’s often the easiest style to prepare.

 

 

Roasted Root Vegetable Entrée Over Cauliflower Rice

I hope you enjoy this recipe for Roasted Root Vegetable Entrée Over Cauliflower Rice.

Roasted Root Vegetable Entrée Over Cauliflower Rice

Print Recipe
Serves: 6 Cooking Time: 1 hour

Ingredients

  • 3 Large carrots, cut into 1" pieces
  • 2 Sweet potatoes
  • 2 Golden beets
  • 2 Large beets
  • 1 Large red onion
  • 1 Acorn squash
  • 6 cloves garlic
  • 3 tbsp. Olive oil
  • Salt & Pepper to taste

Instructions

1

Preheat your oven to a roasting temp of 425 °F

2

Cut all your veggies. Wash and scrub the beets and dice into 1" cubes, quarter the onions, slice the peeled and deseeded squash into 1/2" slices, slice or cube the sweet potatos, and dice the carrots

3

Toss the veggies in the olive oil, spread on a foiled rimmed baking sheet. I did two rounds (2 sheets) at 45 minutes each. Make sure to toss/ turn over your veggies halfway through

4

Remove from oven and serve over a rice, quinoa, or cauliflower rice. Try it with my Dill and Parsley Cashew Sauce!

Notes

This recipe wins for meal prep because—if it's just you and a roomie/ spouse—this can be lunch for a week! Bring it to spice up your bland side-salad at the office! I absolutely love sending my husband to work with additions like these. A side of roasted veggies can go a long way, and your pocketbook will notice too! Waaaay better to spend $6 on lunch every day than $15!

Recipe

Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding

Pear Mango Banana Smoothie Bowl with Chia Pudding

This nutty Pear Mango Banana Smoothie Bowl with Chia Pudding bowl is perfect for a quick breakfast! Additionally, it’s a cheap and delicious snack to offer your guests. Who would say no when presented with such a thing? If they do, don’t trust them!

It’s always a nice thing to be offered a treat or beverage when you visit someone’s home. Not only a gesture of hospitality, it also gives a clear picture of your host. There are so many great ways to impress guest or simply add some fun to your usual dishes. Garnish and presentation are paramount and usually don’t cost a thing!

I came up with this Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding one day when my husband had some of his friends and band mates over to help move in to his recently renovated studio space.

I get so much joy from cooking and preparing meals for others. This was a simple and easy way to show my appreciation.

Enjoy this Pear Mango Banana Smoothie Bowl with Chia Pudding!

Pear Mango Banana Smoothie Bowl with Chia Pudding

Print Recipe
Serves: 4 Cooking Time: 7 minutes

Ingredients

  • 1 frozen banana
  • 1/2 pear
  • 3/4 cup frozen mango
  • 1/4 cup vanilla greek yogurt
  • 2 cups of pre-made chia pudding
  • 5 ice cubes
  • Garnish:
  • Almond slices
  • Quinoa Puffs
  • Chia seeds
  • Coconut shreds
  • Pear slice
  • 2 blueberries per bowl

Instructions

1

Blend the pear, banana, mango, ice, yogurt, and almond milk

2

Plate your chia pudding first

3

Top with smoothie

4

Garnish

5

Serve

Lifestyle Recipe

Banana Mango Breakfast Bowl

banana mango breakfast bowl

My husband is the coolest, most supportive person I know. Furthermore, he happens to be a fiend for tropical flavors. I decided to treat him today by making him a surprise Banana Mango Breakfast Bowl! What better person to appreciate my exceedingly impressive smoothie skills than him 😂 😂 ???

He woke up kind of grumpy and feeling under the weather and I have to say my delicious recipe totally turned his attitude around. How instead of moping around all day we’re going to take a hike to explore a nearby ghost town!

I’ll be bringing my copy of Drawing Down the Moon, by Margot Adler.

I love reading about paganism and how people around the world practice different traditions. Hopefully, my husband stays sated by the Banana Mango Breakfast Bowl so I can enjoy my book in peace!

 

Banana Mango Breakfast Bowl

Print Recipe
Serves: 1 Cooking Time: 5 minutes

Ingredients

  • 1 frozen banana
  • 1 cup frozen mango
  • 1/4 cup vanilla greek yogurt
  • 1/2 tsp. turmeric
  • 1 tbsp. sweetened shredded coconut
  • 1/2 cup coconut milk
  • Garnish:
  • 2 tbsp. chia seeds
  • 1 tbsp. sweetened shredded coconut
  • 2 strawberries, sliced horizontally

Instructions

1

Blend ingredients

2

Plate beautifully

3

Garnish

4

Serve to significant other

5

Redeem praise and love