HEALTHY RECIPES CAULIFLOWER FRIED RICE

Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!

INGREDIENTS

• 1 head cauliflower, chopped into florets
• 1 small yellow onion, finely chopped
• ½ cup frozen peas
• ½ cup carrots, cubed
• 2 eggs, beaten
• 1 Tbsp sesame oil
• ¼ cup low sodium soy sauce
• 1 Tbsp light brown sugar
• ⅛ tsp. ground ginger
• Pinch red pepper flakes
• 2 Tbsp green onions, chopped

 

INSTRUCTIONS

1. 1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
   2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
   3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
   4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
   5. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
   6. Top with green onions, serve and enjoy!

This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
Source www.eatyourselfskinny.com

EASY VEGAN QUESO

The easiest healthy vegan queso dip made with only 5 ingredients. No one will know it’s vegan, gluten-free, and that it only takes 10 minutes to whip up!
I really never meant to make queso.
Want to know how it all happened? Imma tell you how it all happened. I was minding my own business making a batch of my fave vegan enchiladas and while I was taste testing (as I always do), I thought about how the base of the enchiladas kind of looks and tastes like nacho cheese.
But in the best way. Not the painfully yellow gunk at the stadium, but the good kind. Is there even a good kind? There is today!
I kind of felt like I was eating nacho cheese Doritos. The turmeric gives it this awesome color, and the medium heat chunky salsa adds the perfect spice and overall flavor. It was love at first lick!
This is the easiest recipe ever. Blend, eat, repeat. As far as ingredients go, make sure your cashews are raw, not roasted or salted. The bell pepper and salsa provide the liquid to help blend ’em into creamy, cheese-like greatness. My go-to salsa is Ohio-made Frog Ranch, but use whatever you fancy. Nutritional yeast (which you can find at pretty much any grocery store these days) gives it just enough cheezy flavor. A pinch of salt, some anti-inflammatory turmeric for color, and that is IT my friends.
Five ingredients. Ten minutes. DIEZ MINUTOS MIS AMIGOS!!! (Insert monkey with hands on head emoji here.)

INGREDIENTS

• ½ cup raw cashews (soaked if you don't have high speed blender)
• 1 cup medium chunky salsa
• 1 small red bell pepper, de-seeded and chopped
• 2 tbsp nutritional yeast
• ¼ tsp salt
• ½ tsp turmeric (optional but recommended for color)

INSTRUCTIONS

1. If not using a high-speed blender or Nutribullet, soak cashews in a bowl of warm water for a few hours or overnight.
2. If using high speed blender or Nutribullet, place cashews in a bowl with warm water. Set aside while you chop pepper.
3. Drain and rinse cashews. Place all ingredients in blender. Blend until completely smooth and creamy.
4. Serve at room temperature or warm in a saucepan to desired temperature with veggies or tortilla chips.

You can find complete recipes of this EASY VEGAN QUESO in hummusapien.com

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Ingredients

• 1 1/2 lbs bonless skinless chicken breasts
• Olive oil
• Salt and freshly ground black pepper
• 6 Tbsp Greek vinaigrette dressing
• 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
• 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
• 3 cups chopped romaine lettuce
• 2 medium roma tomatoes, diced
• 1 medium cucumber, peeled and diced
• 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. 
2. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. 
3. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 - 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. 
4. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
5. To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Food Recipes Ground Beef Zucchini Sweet Potato Skillet (Meal Prep)

Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!

Ingredients

•  1 tablespoon olive oil
•  1 lb organic extra-lean ground beef
•  1 garlic clove — minced
•  ½ cup onions
•  ½ cup red bell pepper
•  2 ½ cup sweet potato — diced (cut very small)
•  ¼ cup beef broth or water
•  1 medium zucchini — quartered
•  1 teaspoon yellow mustard
•  1/3 cup tomato passata — tomato sauce works too
•  ½ teaspoon of oregano
•  1/8 teaspoon crushed red pepper — optional
•  Salt and freshly ground black pepper to taste
•  Fresh parsley — chopped

FOR THE MEAL PREP

•  4 cups cauliflower rice

Instructions

1. 1. In an iron cast skillet, heat olive oil over medium-high heat.
   2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
   3. Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary,  add a little bit of olive oil to help sauté the veggies.
   4. Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.

1. Add the zucchini and cook for 3 minutes.
2. Add the ground beef to skillet again and mix everything together.
3. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
4. Garnish with fresh parsley.

MEAL PREPPING:

1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
2. Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
3. Cover with the lid and place in the fridge for up 5 days.
4. Heat in the microwave for about 2 mins.

Source www.primaverakitchen.com

This tasty garlic sirloin is as good as Tucano’s with the delicious garlic butter glaze and is a simple meal to grill up for a special night in too. The garlic butter tastes great on other foods too, like lobster, zucchini and squash and probably more!

HOW TO MAKE GARLIC SIRLOIN

Ingredients

• 1 lb sirloin steak (cubed)
• 1/2 cup butter
• 2 TBS garlic (minced)
• 1 TBS garlic salt
• 1 tsp salt

Instructions

1. Melt butter.
2. Mix together butter, garlic, garlic salt and salt.
3. Cut steak meat into about 1.5 inch pieces (cubes).
4. Baste butter mixture onto steak pieces.
5. Stick steak pieces onto kabob sticks
6. Grill for about 15 minutes.
7. Rotate skewers every couple of minutes, cooking evenly on each side.
8. Re-baste meat throughout grilling process, because a lot of the flavor will cook off.
9. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Food recipes from https://lmld.org/garlic-sirloin

How many of you have ever made your own bread? I know a lot of you out there don’t do it. I was one of you up until about 6 years ago.  I was just plain scared of it.  It always seemed so daunting. I didn’t think I had the time, patience, or ability to actually make it come out the way it was supposed to.  Guess what!  I was wrong, and so are you if that’s the way you feel about making your own dough from scratch.  I just might change your world today. Our Mama’s Best Pizza Dough recipe is the most versatile recipe I think I have ever come across. It is the quickest and best dough because it rises as it bakes, and there’s only 5, count ’em, 5 ingredients! I make this dough for all things bread. Believe me, it won’t stop with just pizza.

How To Make Mama’s Best Pizza Dough

Ingredients

• 3 c. “warm water” (see tip below)
• 2 Tbs. yeast
• 2 Tbs. sugar
• 1 tsp. salt
• 6 – 7 c. flour

Instructions

1. MEASURE THE “WARM WATER” INTO YOUR MIXER. TIP: THE YEAST NEEDS “WARM WATER” TO ACTIVATE. IF THE WATER IS TOO HOT, IT WILL KILL THE YEAST, AND IF IT IS TOO COOL, IT WON’T ALLOW THE YEAST TO GROW. SO LET’S DEFINE “WARM WATER”. MY MOM DIDN’T BREAK OUT A THERMOMETER EVERY TIME SHE MADE BREAD, NOR DID SHE TEACH ME THE OPTIMAL TEMPERATURE NEEDED TO ACTIVATE YEAST (IT HAPPENS TO BE BETWEEN 105 AND 110 F IF YOU WANTED TO KNOW). SHE TOLD ME IN PLAIN AND SIMPLE TERMS. ALL YOU DO IS RUN YOUR FINGER UNDER THE TAP. ADJUST THE TEMPERATURE SO THAT YOU ALMOST WANT TO TAKE YOUR FINGER OUT BECAUSE IT’S TOO HOT. ACTIVE DRY YEAST DOES NEED A BIT OF HEAT TO DISSOLVE AND GROW, BUT IF YOU CAN’T LEAVE YOUR FINGER UNDER THE WATER, IT’S TOO HOT FOR YOUR YEAST TOO. SO AS CONFUSING AS IT IS, WHEN A BREAD RECIPE CALLS FOR “WARM WATER” FOR YEAST, IT SHOULD REALLY SAY “ALMOST HOT WATER”. SOUNDS ARCHAIC, I KNOW, BUT IT’S ALWAYS WORKED FOR ME.
2. ADD THE YEAST TO THE WATER AND LET IT DISSOLVE FOR A COUPLE OF MINUTES. It should form a froth on the surface.
3. NEXT, ADD THE SUGAR, SALT AND ABOUT 2 – 3 CUPS OF THE FLOUR AND WHISK TOGETHER. If you’re using a mixer, put it to no more than about speed 2. At this point your mixture will be smooth and resemble somewhat of a batter more than a dough.
4. STIR IN THE REMAINING FLOUR. Change your whisk out for a large wooden spoon or the kneading attachment on your mixer. Start up your mixer or start up your muscles and mix. Continue to add flour to the dough “cleans” itself away from the side of the bowl. This is usually somewhere between 6 – 7 cups.
5. KNEAD THE DOUGH UNTIL SMOOTH AND ELASTIC. (ABOUT 6 MINUTES). You want a soft dough, but not sticky. If it sticks to your hand and stays there, add a bit more flour in small increments. If it sticks to your hand, but comes off clean, you’re good to go.
6. LET THE DOUGH REST FOR ABOUT 10 MINUTES. This allows the dough to relax and become malleable again to roll out for your pizza. Once you have rolled out your pizza, no need to wait for it to rise. Top it, and bake it. 400 for 16 -20 minutes depending on the thickness of your dough.

Food recipes from http://www.themamasgirls.com