HONEY GARLIC BAKED CAULIFLOWER

Honey Garlic Baked Cauliflower

Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It's an easy and delicious weeknight meal.

Ingredients:

1. 1 small head of cauliflower cut into bite sized florets
2. 2 cups panko bread crumbs (see note)
3. cooking oil spray
4. 2 large eggs whisked
5. 2 scallions finely sliced

for the sauce (see note)

1. 6 tbsp honey
2. 4 garlic cloves minced
3. 1 tsp onion powder
4. 6 tbsp water + 2 tsp cornstarch
5. 1 1/2 tbsp low sodium soy sauce
6. 1/2 tbsp sriracha sauce 

Directions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown. 
2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated. 
4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown. 
5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. 
6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes). 
7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.

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VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS

Vegan Creamy Polenta and Red Wine Mushrooms

Super creamy polenta, topped with mushrooms cooked in red wine and garlic. 

Ingredients

1. Creamy Polenta
2. 4 Cups Water
3. 1 1/2 Teaspoons Salt
4. 1 Cup Corn meal
5. 3 Tablespoons Vegan butter, I used Earth Balance
6. Red Wine Mushrooms
7. 1 Tablespoon Olive oil
8. 4-6 Cloves Garlic, chopped
9. 16 Ounces Mushrooms, I used baby bella and shiitake(sliced)
10. 1 Teaspoon Rosemary, dried
11. 1/2 Cup Red wine, vegan
12. 3/4 Cup Vegetable broth
13. 1 Teaspoon Corn starch
14. Salt and pepper to taste

Instructions

1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 
3. In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
4. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 
5. Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 
6. Now, whisk together the veggie broth and corn starch in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
7. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
8. Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.

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VEGAN CRUNCHWRAP SUPREME

VEGAN CRUNCHWRAP SUPREME

DESCRIPTION

This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like – I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

INGREDIENTS

Spicy Sofritas Tofu

1. 3 tablespoons olive oil
2. 16 ounces extra firm tofu (press out some liquid first)
3. 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
4. 2 chipotle peppers, minced
5. 1/3 to 1/2 cup salsa

Cashew Queso

1. 1 cup cashews
2. 1/2 cup water
3. 1 can diced green chiles (or less, to taste)
4. 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)

Crunchwraps

1. huge burrito-sized flour tortillas
2. something crunchy: tostadas, tortilla chips or, dare I say, Doritos / Hot Cheetos (!!)
3. roasted vegetables
4. black beans
5. avocados
6. fresh stuff: tomatoes, cabbage slaw, lettuce, cilantro
7. salsa

INSTRUCTIONS

1. Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
2. Cashew Queso: Blend everything together aggressively until smooth!
3. Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

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Vegan Garlic Pasta with Roasted Cajun Cauliflower

Vegan Garlic Pasta with Roasted Cajun Cauliflower

Vegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Recipe. Can be Nut-free gluten-free.

Ingredients

1. Cajun cauliflower:
2. 1 small head of cauliflower cut into florets 3 heaping cups
3. 2 teaspoons oil

Cajun Blend:

1. 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
2. 1/4 tsp (0.25 tsp) or more cayenne
3. 1/2 tsp (0.5 tsp) freshly ground black pepper
4. 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
5. 1/2 tsp (0.5 tsp) dried thyme
6. 1 tsp dried oregano
7. 1 tsp garlic powder
8. 1/4 tsp (0.25 tsp) onion powder
9. 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)

Garlic Sauce Pasta:

1. 8 oz penne glutenfree if needed
2. 2 tsp olive oil divided
3. 3 cloves garlic minced
4. 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
5. 1 tbsp flour or use rice flour to make gluten-free
6. 1 tbsp arrowroot starch or cornstarch
7. 10 cloves of roasted garlic
8. 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
9. 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
10. 2 tbsp nutritional yeast
11. 1/2 to 3/4 tsp (0.5 tsp) or more salt
12. chopped basil or parsley for garnish
13. black pepper or cayenne and lemon juice for garnish

Instructions

Cajun Cauliflower:

1. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
2. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
3. Bake for 25 to 30 mins.

Garlic Pasta:

1. Make the pasta according to instructions on the package, drain and set aside.
2. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
3. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
4. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
5. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

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VEGAN CREAMY CAULIFLOWER WILD RICE SOUP

Vegan Creamy Cauliflower Wild Rice Soup

This vegan creamy cauliflower wild rice soup is brimming with good-for-you ingredients yet you'd never know it based on taste. Its savory, rich, and oh-so-creamy base is made with a combination of cauliflower-cashew cream and vegetable broth. 

Ingredients

1. 1 cup uncooked wild rice blend
2. 4 cups fresh or frozen cauliflower florets
3. 2 tablespoons olive oil
4. 1 large white or yellow onion, diced
5. 3 medium carrots, peeled and diced
6. 3 stalks celery, trimmed and diced
7. 1/2 teaspoon dried thyme or more to taste
8. 1/2 teaspoon dried rosemary or more to taste
9. 3 cloves garlic, minced
10. 4 cups low-sodium vegetable broth
11. 1 1/2 cups filtered water
12. 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
13. 1/4 cup nutritional yeast
14. 2 tablespoons fresh lemon juice
15. 1 1/2 teaspoons sea salt, plus more to taste
16. Freshly ground black pepper, to taste

Instructions

1. Cook the rice according to package instructions. Drain and set aside.
2. Meanwhile (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
3. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, thyme, and rosemary. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
4. Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
6. Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
7. Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1 teaspoon of sea salt and lots of freshly ground black pepper.)
8. Serve warm.
9. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
10. If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.

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VEGAN AVOCADO PESTO GRILLED CHEESE

Vegan Roasted Kale Pesto Pasta

Roasted garlic and kale pesto tossed with pasta and vegan sausage. Oil free and delicious!

Ingredients

1. 5 Cups Kale, chopped
2. 10 Cloves Garlic
3. 1 Tablespoon Olive oil (or vegetable broth for oil free option)
4. 2 Tablespoons Nutritional yeast
5. 1/4 Cup Vegetable broth
6. 1/4 Cup Walnuts
7. Juice of 1/2 a Lemon
8. 1/2 Teaspoon Salt
9. a Pinch of Red pepper flakes
10. 16 oz. Pasta
11. 4 Vegan sausages, sliced (I used Field Roast)
12. Vegan Parmesan for topping, I used Violife Parmesan
13. Salt and Pepper to taste

Instructions

1. Preheat the oven to 375 degrees. 
2. In a large bowl, toss the chopped kale and garlic cloves with the olive oil(or if you want an all oil free option, use veggie broth) and a few pinches of salt and pepper. Rub the olive oil all over the kale and massage it in to make sure the kale is all moist. 
3. Pour the kale and garlic on to a baking sheet and bake at 375 degrees for about 8-10 minutes. The kale should be nice and soft. Remove from the oven when done.
4. In the meantime, cook the pasta according to package instructions. Drain the pasta when done. 
5. If you are adding vegan sausage, slice and brown on each side in a non stick pan while the pasta is cooking. Set aside. 
6. Once the kale and garlic are done, add them to a blender or a food processor. Then add the nutritional yeast, the 1/4 cup of veggie broth, walnuts, lemon juice, 1/2 tsp. salt and red pepper flakes. Blend until completely smooth, scraping down sides as needed. 
7. Return the pasta to the pot, scoop the pesto into the pot and toss to coat the pasta. Taste and adjust seasoning. Add more salt or pepper if needed. Then add the sliced sausages. Serve with vegan Parmesan on top if desired.

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Baked Blackberry Donuts (vegan and gluten free)

Baked Blackberry Donuts (vegan and gluten free)

DESCRIPTION

Vegan Baked Blackberry Donuts topped with a simple, yet amazing lemon glaze. Donuts are incredibly easy to make and perfect for breakfast! Gluten-free & Nut-free too with options.

INGREDIENTS

Blackberry Donuts

1. 1/4 cup vegan butter, melted & cooled
2. 1/3 cup granulated sugar
3. 3 tablespoons aquafaba
4. zest of 1 lemon
5. 1 teaspoon lemon extract 
6. 1/3 cup unsweetened flax milk (or dairy free milk of choice) We used Good Karma Flax Milk
7. 1 teaspoon vinegar (white or apple cider)
8. 1 cup Bob’s 1-1 gluten-free flour
9. 1 teaspoon baking powder
10. 1/4 teaspoon salt
11. 1/2 cup fresh raspberries (gently diced or use blueberries)

For Glaze

1. 1 cups confectioners’ sugar
2. 1/2 tablespoon unsalted vegan butter, melted
3. 1 tablespoon lemon zest
4. pinch of salt
5. 4–5 tablespoons fresh lemon juice

INSTRUCTIONS

Make the donuts:

1. Preheat oven to 375°. Lightly spray a 6-cavity donut pan with nonstick cooking spray.
2. In a small bowl, add milk and vinegar then set aside to curdle.
3. In a large bowl, whisk (affilate link) the cooled butter, and sugar together until combined. Add the aquafaba, lemon zest and lemon extract and whisk (affilate link) until well combined then whisk (affilate link) in “buttermilk”.
4. In a separate bowl, whisk (affilate link) together the flours, baking powder, and salt. Add flour mixture into the wet ingredients, and stir just until combined. Gently fold in the blackberries.
5. Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
6. Bake for 8-10 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the lemon glaze.

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Gluten Free Vegan Chocolate Banana Bread

Gluten Free Vegan Chocolate Banana Bread

This chocolate banana bread is so rich, moist, and delicious. You will never know it is gluten-free and vegan. It tastes like chocolate cake so sometimes we top our slices with ice cream:)

Ingredients

1. 1 tablespoon Bob's Red Mill Flaxseed Meal
2. 3 tablespoons water
3. 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
4. 1/2 cup Dutch process cocoa
5. 1 teaspoon baking soda
6. 1/2 teaspoon sea salt
7. 3 large ripe bananas about 1 1/2 cups mashed
8. 1/3 cup coconut oil melted and slightly cooled
9. 3/4 cup coconut sugar
10. 1 teaspoon vanilla extract
11. 3/4 cup vegan chocolate chips

Instructions

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
4. In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
5. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the chocolate chips.
6. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
7. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
8. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

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Vegan Eggplant Meatballs (Oil-free)

Vegan Eggplant Meatballs (Oil-free + Low-fat)

These eggplant meatballs are oil-free, low in fat, and packed with plant-protein! A hearty and savory flavor-explosion perfect to impress a crowd

Ingredients

1. 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
2. 1 1/3 cups white onion, diced
3. 1 rib celery, diced small (about 1/3 cup, optional)
4. 2 cloves garlic, minced
5. 2 unpeeled Italian eggplants, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
6. 1 cup cooked garbanzo beans (chickpeas)
7. 1/3 cup parsley, chopped and loosely packed
8. 1/4 cup tempeh bacon (homemade or storebought such as Light Life)*
9. 1/4 cup quick oats
10. 1/4 cup chopped fresh basil
11. 1 cup plain breadcrumbs
12. 1/4 cup nutritional yeast
13. 1 teaspoon dried oregano
14. 1 teaspoon garlic powder
15. 1/2 teaspoon liquid smoke (optional but recommended)
16. 1/4–1/3 teaspoon sea salt
17. 1/2 teaspoon freshly ground black pepper
18. 1/2–3/4 cups vegetable broth, as needed

To serve

1. Spaghetti noodles
2. Marinara of choice (or a raw vegan marinara)

Instructions

1. Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
2. Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.
3. Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.
4. In the same pan, add another 1/2 cup more water or broth with the eggplant. Cook, stirring often, until it is soft, about 10 to 12 minutes. If needed, cook in two batches and add more broth to prevent burning.
5. Once cooked, add to the large bowl along with the garbanzo beans, parsley, tempeh, oats, and basil. Mix until uniform, then place into a food processor in two batches and pulse until chopped and combined but NOT pureed. If needed, you can pulse and also mash down with a fork later on in the bowl to prevent a pureed consistency.
6. Place the mixture back into the large bowl and add in the remaining ingredients (breadcrumbs, nutritional yeast, dried oregano, garlic powder, liquid smoke, sea salt, freshly ground black pepper). Adjust salt to taste, then roll into 30-35 meatballs, about 1-inch in diameter. Transfer to the prepared baking sheet(s) and bake until firm and browned, about 20-24 minutes.
7. Serve warm with marinara and pasta or zucchini noodles or even make a meatball sub in a roll with vegan cheese.

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PAN FRIED CINNAMON BANANAS

PAN FRIED CINNAMON BANANAS

Quick and easy recipe for overripe bananas, perfect for a special breakfast or an afternoon snack!

INGREDIENTS

1. 2 bananas Slightly Overripe
2. 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
3. 1 teaspoon cinnamon
4. 1/4 teaspoon nutmeg (optional)

INSTRUCTIONS

1. Slice the bananas into rounds, approximately 1/3 inch thick.
2. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
3. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
4. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top. 
5. Cook for about 2-3 minutes.
6. Flip the rounds, sprinkle with the remaining cinnamon mixture
7. Cook for 2-3 more minutes until the bananas are soft and warmed through.

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CREAMY GARLIC PARMESAN CHICKEN

Creamy Parmesan Garlic Chicken

Ingredients

1. 4 small-medium chicken breasts or 2 large halved
2. salt and pepper to taste
3. 2 tablespoons olive oil
4. 3-4 cloves garlic minced
5. 1 cup light cream or half & half, or heavy cream
6. 1 tablespoons Italian seasoning or oregano
7. 1/2 cup parmesan cheese grated
8. 1 cup spinach chopped (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

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Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating!

Lasagna Stuffed Chicken Breasts

Ingredients

1. 4 chicken breasts about 6 ounces each
2. 1 Tbsp dried oregano
3. 2 fresh garlic cloves, minced
4. 1 cup all-natural marinara sauce 
5. 1 free range egg
6. 1 cup ricotta cheese
7. 1/4 cup shredded fresh parmesan cheese
8. 4 thin mozzarella slices
9. 2 Tbsps chopped fresh parsley
10. 1 Tbsp fresh thyme leaves 
11. 4 Tbsps fresh chopped basil, divided
12. sea salt and fresh ground black pepper 

Instructions

1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
6. Spoon marinara evenly over the chicken breasts.
7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
9. Sprinkle with fresh chopped basil and enjoy!

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CRISPY SOUTHWEST WRAP

Crispy Southwest Wrap

Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and my family loves them!

Ingredients

1. 1 pound ground beef
2. salt and freshly ground black pepper
3. 2 1/2 teaspoons chili powder
4. 1 1/2 teaspoons cumin
5. 1/2 teaspoon garlic powder
6. 2 Tablespoons water
7. 15 ounce can black beans , drained and rinsed
8. 1 cup frozen corn , thawed
9. 1/2 red bell pepper , chopped
10. 1 green onion , chopped
11. 1 cup cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
12. 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
13. 1/2 cup sour cream
14. 6-8 large flour tortillas

Instructions

1. Add the ground beef to a large skillet over medium heat. Cook and crumble until browned. Drain grease. 
2. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 
3. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
4. Heat a large skillet over medium high heat.
5. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. 
6. Add a small scoop of rice, placing it in a line along one end of the tortilla. 
7. On top of the rice add a few small dollops of sour cream, and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito. 
8. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 
9. Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. 
10. Serve warm, with salsa and/or a creamy cilantro dipping sauce.

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The Best Easy Taco Pizza Recipe

TACO PIZZA

DESCRIPTION

This easy taco pizza is made with a crescent roll crust and a tasty hit with the whole family. With simple ingredients, you can whip up this filling meal in under 30 minutes!

INGREDIENTS

1. 2 tubes (8 oz each) refrigerated crescent rolls
2. 1 package (8 oz) cream cheese, softened
3. 1 cup (8 oz) sour cream
4. 1 pound ground beef or ground turkey
5. 1–2 envelopes or 2–4 Tbsp taco seasoning, to taste
6. 1 medium tomato, chopped
7. 2 cups shredded Mexican cheese
8. 1 cup shredded lettuce
9. optional: avocado, taco sauce, hot sauce, black beans

INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
3. While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
4. Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
5. When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
6. Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

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Brown Sugar Bacon-Wrapped Pork Tenderloin

Brown Sugar Bacon-Wrapped Pork Tenderloin

Brown Sugar Bacon-Wrapped Pork Tenderloin is an easy-to-prepare meal that's sure to impress. Wrapped in bacon and beautifully caramelized with a sweet brown sugar glaze, it's super juicy and tasty!

Ingredients

1. 1 1/2 pounds pork tenderloin
2. 1/4 cup brown sugar
3. 1 teaspoon garlic powder
4. 1 teaspoon salt
5. 1/2 teaspoon pepper
6. 5 slices thin-cut bacon
7. 1 teaspoon hot sauce

Instructions

1. With a knife, remove the silver skin from pork tenderloin.
2. In a bowl, combine 2 tablespoons of the brown sugar, garlic powder, salt, and pepper. Rub on the meat to fully coat. 
3. Going from one end to the next, wrap the bacon around the tenderloin. Secure with toothpicks. 
4. Place pork on a roasting rack set over a pan. and bake in a 400 F oven for about 15 to 20 minutes or until a thermometer inserted in the center reads 135 F. 
5. In a bowl, combine the remaining 2 tablespoons brown sugar and hot sauce. Stir until sugar is dissolved.
6. Liberally brush brown sugar mixture on pork. Bake for another 10 to 15 minutes or until outside is caramelized and a thermometer inserted in the center reads 145 F. 
7. Remove from heat and let stand for about 5 minutes before slicing.

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HONEY GARLIC CRISPY FRIED CHICKEN RECIPE

Honey Garlic Crispy Chicken

Ingredients

1. Fried chicken
2. 10 ounces boneless skinless chicken thighs cut into cubes
3. 1 whole egg
4. 1/3 cup cornstarch
5. 1/2 cup all-purpose flour
6. 1 tbsp low-sodium soy sauce
7. 1/2 tsp black pepper

Honey garlic sauce

1. 1 tbsp canola oil
2. 3 cloves garlic finely chopped
3. 1 tbsp ginger finely chopped
4. 5 tbsp honey
5. 2 tbsp brown sugar
6. 1/2 cup soy sauce
7. 1/2 tsp sesame oil
8. 2 tbsp cornstarch
9. 1/4 cup water
10. 1 tsp sesame seeds optional
11. 1 tbsp green onions optional

Instructions

1. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.
2. To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
3. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Remove from oil and drain off excess oil.
4. Add the fried chicken into the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.

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Bacon Wrapped Chicken with Jalapeño Cream Sauce

Bacon Wrapped Chicken with Jalapeño Cream Sauce

Ingredients

1. 2 Chicken Breasts
2. 8 Slices Bacon

For the Sauce:

1. 4 Ounces Cream Cheese Softened
2. ½ Cup Heavy Whipping Cream
3. 1 Cup Unsweetened Almond Milk
4. ½ Cup Grated Parmesan Cheese I use the green can variety
5. 1 Teaspoon Onion Powder
6. 2 Tablespoons Butter
7. 1 Jalapeño Sliced (can use more if desired)
8. 2 Teaspoons Minced Garlic

Instructions

1. Preheat a skillet with medium heat.
2. Slice chicken breasts in half horizontally (so you should have 4 pieces of chicken).
3. Wrap two pieces of uncooked bacon around each piece of raw chicken.
4. Place bacon wrapped chicken in pan and pan fry over medium low heat for 20-25 minutes, turning several times to ensure even cooking and crispy bacon. Chicken should reach an internal temperature of 160.

Prepare Sauce:

1. In a medium bowl, mix softened cream cheese, heavy whipping cream, almond milk, parmesan cheese and onion powder.
2. When the chicken has finished cooking, remove from pan and drain bacon grease.
3. Add 2 Tablespoons butter to the pan and return to heat, scraping up pieces of bacon that are left in the pan.
4. Saute sliced Jalapeños and garlic in butter until Jalapeños are cooked through and garlic begins to lightly brown.
5. Pour prepared sauce into the pan and simmer for 10-15 minutes or until sauce has reduced a bit and begins to thicken.
6. To serve, top each piece of chicken with a generous amount of cream sauce.

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Honey Garlic Chicken

Honey Garlic Chicken Breast

An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list! It's absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to. 

Ingredients

1. 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
2. Salt and pepper
3. 1/4 cup / 60g flour (Note 1)
4. 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
5. 2 garlic cloves , minced
6. 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
7. 1 tbsp light soy sauce (or all purpose, Note 2)
8. 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

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FETA AND HERB CRUSTED SALMON

Feta and Herb Crusted Salmon

Ingredients

1. 1 salmon fillet - I use Steelhead from Costco but Atlantic or any other will be fine. Thaw if frozen.
2. 1/2 cup Feta Cheese
3. 1/4 cup chopped fresh parsley - rough chopped you will finish chopping with Feta
4. 2 tablespoons chopped fresh chives - rough chopped you will finish chopping with Feta
5. Juice from half a lemon
6. 1/8 teaspoon salt
7. Pinch of pepper

Instructions

1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment or foil for easy clean up.
3. Combine parsley, chives, Feta, lemon, salt and pepper on cutting board.
4. Run knife through it several times, chopping up all ingredients to mix.
5. Spread on fillet.
6. Bake for 20 minutes or until cooked through.
7. Serve!

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Chicken Bacon Ranch Stromboli

Chicken Bacon Ranch Stromboli

Ingredients

1. 1 (11-ounce) can thin crust refrigerated pizza dough
2. 1/2 cup prepared ranch dressing plus more for dipping
3. 2 cups shredded rotisserie chicken
4. 1/2 cup chopped cooked bacon
5. 2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
2. Spread the dressing on the dough leaving about a 1-inch border around the edge. Sprinkle the chicken evenly over the dressing, then top with the bacon and cheese.
3. Starting on one side, carefully roll the dough up like a jelly roll, using the parchment to help roll it over. Slide the stromboli to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust.
4. Bake for 15 to 25 minutes or until deep golden brown. Serve warm with extra dressing for dipping.

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HAMBURGER STEAK AND GRAVY RECIPE (WITH MUSHROOM GRAVY)

HAMBURGER STEAK AND GRAVY RECIPE (WITH MUSHROOM GRAVY)

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 25 MINUTES

An easy recipe of juicy hamburger steak and gravy featuring a brown gravy recipe with onions and mushrooms. A delicious low carb meal the whole family will love.

INGREDIENTS

HAMBURGER STEAKS

• 1 1/4 pounds ground beef (85% lean)
• 2 tsp Worcestershire sauce
• 2 tsp Mc Cormicks Montreal Steak Seasoning
• 1/4 cup crushed pork rinds* (or 1/4 cup breadcrumbs if not low carb)
• 1/4 cup heavy cream
• 1 tbsp fresh minced parsley
• 1 tsp oil
• salt and pepper

MUSHROOM AND ONION GRAVY RECIPE

• 1/4 cup diced onions
• 8 oz sliced button mushrooms
• 1/4 cup water
• 1/3 cup heavy cream
• 2 tbsp whisky (brandy,bourbon, or rum) (optional)
• 1 tsp beef base (bouillon)
• 1 tbsp butter

INSTRUCTIONS

NOTE: THERE IS NO EGG IN THIS RECIPE.

PREPARATION:

• Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed - about 10 minutes. Mince the parsley and finely dice the onions. 

METHOD:

• Add the ground beef to a medium bowl, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined. 
• Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.)

COOK:

• Place a large skillet or saute pan over medium high heat. When hot, add 1-2 teaspoons of oil and swirl to coat the pan.
• Add the hamburger steaks and cook for approximately 3 minutes per side. Remove the steaks from the pan and cover loosely with foil. Turn the heat down to medium.
• If there is not a lot of oil left in the pan, add 1 tablespoon of butter and the mushrooms, stirring to coat all of the mushrooms. Cook for 1 minute. Stir and push the mushrooms to the sides of the pan. Spread the onions in the center of the pan and cover for 1 minute. 
• Add the beef base and stir. Next, add the whisky and water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the heavy cream and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tbsp of butter to give the sauce a nice sheen. Adjust seasoning with salt and pepper to taste.
• Serve the sauce over the hamburger steaks. It's not a lot of sauce, but it's very flavorful and satisfying. Serves 4.
• Alternately: After the sauce thickens add the hamburger steaks back to the pan to reheat for a few minutes. Turn the heat down to low and loosely cover with foil. Serve with sauce spooned over top.

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KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE

KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE

For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich, creaminess of the dish.

INGREDIENTS

1. 4 boneless, skinless chicken breasts (about 3 lbs)
2. 3 medium heads broccoli, cut into 1" to 1 1/2" florets (approx. 9 cups of raw, cut broccoli)
3. 1 cup sour cream
4. 1 cup block cream cheese, (8 oz package) softened
5. 1/2 cup mayonnaise
6. 1 egg, beaten
7. 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
8. 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
9. 1 teaspoon salt
10. 1 teaspoon garlic powder
11. 1 teaspoon onion powder
12. 1/2 teaspoon black pepper
13. 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
14. 1/2 cup hot water

DIRECTIONS

1. Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.
2. Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray.
3. Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.
4. In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.
5. Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.
6. Bake for 45 minutes. Let stand 5 minutes before serving.

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HEALTHY PEANUT BUTTER BALLS EASY KETO LOW CARB

Healthy Peanut Butter Balls

Ingredients

1. 1 cup salted peanuts finely chopped (not peanut flour)
2. 1 cup peanut butter
3. 1 cup powdered sweetener such as swerve
4. 8 oz sugar-free chocolate chips

Instructions

1. Mix together the chopped peanuts, peanut butter, and sweetener. Divide the dough into 18 pieces and shape into balls. Place on a wax paper lined baking sheet. Refrigerate until cold.
2. Melt the chocolate chips in the microwave or on top of a double boiler. I microwave chocolate chips, stirring every 30 seconds until they are 75% melted. Then I just stir until the rest melt.
3. Dip each peanut butter ball in the chocolate and place back on the wax paper. Refrigerate until the chocolate sets.

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