BBQ Cauliflower “Wings”

20131029-162825.jpg With football season among us beer and wings seem to be the most common Sunday food fair. My dad and I watch every Patriots game together and I can assure you there is never a lack of wings or beer (and gf cider ūüôā ) but in an attempt to be a little more healthy I surveyed Pinterest for ideas. Here is an awesome recipe that I found on pinterest and modified for cauliflower “wings”. While these babies aren’t chicken, they taste amazing and are a fun, healthy, and tasty alternative! I like to make them just to snack on.

Here’s what you will need:

1/2 cup of gluten free flour (I used Bob’s Red Mill)

1/2 cup of water

1 large cauliflower

1 Tbsp of water

1 cup favorite BBQ sauce

Here’s what to do…

 

Pre-heat the oven to 425 degrees.

In a medium/ large mixing bowl whisk the water and flour together until you have a batter.

Separate the cauliflower into bite size pieces and dip the pieces in the batter, covering as much of the cauliflower as possible.

Remove access drippy batter and place the cauliflower bites on a greased cookie pan and put in the over for 30 minutes.

In a small bowl  mix the BBQ sauce of your choice with 1 tbsp of water.

When the cauliflower bites are ready (after 30 minutes) remove from the oven and cover entirely with the BBQ sauce mix. Using a kitchen brush is the most effective way to do this.

Place the bites back in the oven for 10 minutes

You should see the cauliflower start to “bubble” and sizzle after 10 minutes, remove them and let cool.

Enjoy!!!

Caramelized Butternut Squash & Fig

Carmalized Butternut Squash and Fig Now that fall is well among us it’s officially squash time! Here’s an easy to make, delicious ¬†and healthy recipe that will liven up any meal. Here ‘s what you will need.

1 Large Butternut Squash ingredients

20 figs

4 Tbsp Balsamic Vinegar

3 Tbsp honey

1 Tbsp brown sugar

Here’s What You Do

  1. Preheat the over to 350 degrees
  2. While the oven is preheating pre-cook the squash for 8 minutes in the microwave.
  3. Quarter the figs (so they are cut into 4 pieces each)
  4. When the squash is done pre-cooking, hold with a towel (because it will be hot) and slice 1 inch round cuts
  5. Dice these pieces into triangles (see pictures)
  6. In a sauce pan mix the balsamic vinegar, honey and brown sugar, on low heat and mix slowly. Allow the sauce to caramelize as you slowly mix the ingredients together (this should take about 8 minutes)
  7. Place the squash and figs in a baking pan and pour in the sauce until all is covered
  8. Bake for 45 minutes

A Berry Sweet Green Smoothie

I’m all about berries during the summer. Blueberries, blackberries, strawberries, raspberries; you name it I will gladly eat it.

So in the spirit of fresh berries I wanted to make a summery smoothie with one of my all time favorites, blackberries. Below is my recipe for a deliciously sweet and healthy blackberry-induced smoothie.

What You Need:

  • About 15 blackberries
  • 1 whole orange
  • 1/2 cup frozen mango
  • 1/2 cup spinach (I used spinach and arugula when the pic was taken–stick to just spinach)
  • 1/2 cup almond milk

First mix the berries, orange and almond milk. Then once that’s been liquified add in the mango and spinach. If you want the smoothie thicker add a couple of ice cubes to the mix. If you prefer a thinner drink, add a little more almond milk!

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Low Cal Coffee Coolata

Coffee lovers rejoice! Now you can make the perfect coffee coolata without all the calories or the trip to Dunkin Donuts!

While this recipe is insanely easy it does require a little bit of prep. The night before you plan to make it freeze roughly .5 ounces of almond milk. I recommend using a 1.2 ounce tupperwear to freeze the almond milk in for convenience and easy measuring. You also will need an entire tray of ice cubes.

Ready for how simple this is to make? Here it is:

Using a coffee maker brew 5- 6 oz of coffee (the smallest cup size option on the Kuerig)

Let the coffee cool so it is no longer steaming

Add all of the ice cubes from the full tray and the frozen almond milk

Blend

And that’s it! You can also add sugar for sweetness if needed.

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My First Kale Green Smoothie

image photoI decided to give kale a try since I’ve been hearing all about how nutrient dense it is. Turns out I don’t like kale but, I made a few #greensmoothies with it that came out well. Below is the first one I made that I liked. Give it a try and let me know what you think!

Ingredients:

  • 1/2 cup kale
  • 1 cup honeydew melon
  • 1 banana
  • 1/2 cup almond milk

Dairy Free, Nutrient Rich Chocolate Milk Shake

If you love milk shakes but don’t want all the fat, empty calories, and sugar here is a perfect solution. This recipe gives you a thick, sweat chocolate taste with few calories and tons of nutrients!images

Ingredients:

1/2 cup of almond milk, frozen

1 1/2 tbsps natural cocoa powder

1 and 1/2 bananas

Freeze 1/2 cup of almond milk over night or until completely frozen. When ready to make the shake, place the frozen almond milk in your blending cup with 1 1/2 tbsps of all natural cocoa powder. Next add 1 and a half bananas and blend all together. For an even thicket shake increase almond milk to a few cup.

Let me know what you guys think!

Grape Galore Green Smoothie

This #greensmoothie is different from any green smoothie I have made so far because the main ingredient is red grapes. I agree, putting red grapes in a green smoothie seems odd, but the outcome was very pleasantly surprising. If you like your smoothies tart, this is a great one to try!

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Ingredients:

25 red grapes

1/2 cup frozen mango

1/4 cup water

1/2 cup spinach

Because the grapes and mango take up so much space in the blender cup, I blended these ingredients with the water first and then added in the spinach.image

Watermelon Green Smoothie…YES!

If ¬†you haven’t been able to tell from my recent posts, I am EXTREMELY excited that summer is just around the corner. Not only is summer the best because it hosts my birthday but some of my favorite food is in season, and with summer comes the beach! woo!

In honor of all things summer I have been eating watermelon and so naturally I decided to make a watermelon #greensmoothie. Here’s my first watermelon green smoothie recipe:

Ingredients:photo (1)

  • 1 cup of ¬†diced watermelon
  • 1/2 of a pear
  • 1/2 cup of spinach
  • 1/4 cup of almond milk

*Note: I froze this smoothie over night before drinking to make it thicker, if you want a thicker consistency and are planning on drinking it immediately add ice cubes when blending

Dairy Free Ground Turkey Curry

If you like curry, you will LOVE this dish. Even if you don’t normally like curry, give this recipe a try. It’s a much milder version than what you get in an authentic Indian kitchen.

What you will need:

  • 1 cup baby spinach
  • 1/2 cup chopped summer squash
  • 1/2 cup ¬†frozen peppers (or fresh, even better)
  • 3 ounces of ground turkey
  • 1-2 tbsp of red curry powder
  • 1/4 cup of almond milk

Note: Broccoli and egg plant would also be great additions to this. Last time I made it and took pics (included here) I didn’t include them but I’m going to give it a try next time and see how it goes.

What to do:

In a pan cook the ground turkey meat until only the middle is pink. Continuously separate meat with a fork while it cooks to achieve the ground morsels instead of just a hamburger type situation image

Next, saute the spinach, summer squash, and bell peppers in the pan with the turkey. Once the turkey and veggies are fully cooked (after about 5 minutes) sprinkle 1-2 tbsps of red curry powder over the contents of the pan.

Almost immediately after adding the seasoning, pour 1/4 cup of almond milk into the pan. Allow the milk to saturate all aspects of the pan, and mix with your fork. Make sure the curry and milk mix together. For a less “milky” curry add less almond milk to the pan.

Let the contents heat for another few minutes before serving.

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