Roasted Parmesan Cauliflower Bites with Honey Mustard Aioli

Happy Monday! The weather here is beautiful!! Perfect day for a run outside. We’ve always been into eating healthy and fitness. And I know a lot of people are starting the year off on a good foot. So I’m sharing some of our favorite healthy meals that I make. Today’s recipe is a quick side dish! Let’s get started!

Ingredients:

  • 4 cups fresh cauliflower
  • 1/2 cup coconut oil, melted
  • 1 cup fresh grated Parmesan
  • 5 tablespoons garlic powder
  • 5 tablespoons onion powder
  • 2 tablespoons smoked paprika
  • Salt and pepper to taste
  • 1 cup mayo (for aioli)
  • 3 tablespoons Dijon mustard (for aioli)
  • 1 teaspoon garlic powder (for aioli)
  • 4 tablespoons honey (for aioli)
  • Salt and pepper to taste (for aioli)

Directions:

  1. Preheat oven to 415 degrees. Lightly grease baking sheet and set aside.
  2. In a medium bowl add cauliflower, oil, seasonings and cheese. Mix until well combined. Spread out on baking dish and bake 20-25 minutes.
  3. In the meantime, mix together mayo, mustard, aioli seasonings, and honey. Set aside.
  4. Once cauliflower is finished baking, brill on high for 5-10 minutes until crispy.
  5. Enjoy!

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Zucchini Pizza Boats

Hello!

I hope everyone had a great holiday and new year! New year means new resolutions, right? So today’s recipe is a healthy alternative to one of the best foods….Pizza! Let’s get started!

Ingredients:

  • 1/2 pound Grass-fed beef
  • 4 medium Zucchini’s
  • 1/2 cup Mariana sauce
  • 1/4 cup shredded cheddar cheese
  • Salt & Pepper to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon grated onion

Direction:

  1. Preheat oven to 400 degrees and grease a baking sheet. In a medium skillet brown meat. Add garlic power, onion, salt and pepper. Mix well.
  2. Cut zucchinis in half and scoop out the inside. Salt and pepper the zucchini. Spoon meat into zucchini. Top with sauce and cheese.
  3. Bake at 400 for 15-20 or until zucchini has softened.
  4. Enjoy!

(Make these without the meat for a vegetarian option!)

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Baked Cauliflower Tots

Happy Sunday! I hope everyone had a great thanksgiving and got to enjoy some downtime with family. Am I the only one who has already decorated for Christmas?! It’s never too early right? 😉

Today’s recipe is a healthier version of tater tots. These are so quick and easy and more importantly they taste delicious!

Ingredients:

  • 2 cups cooked cauliflower, finely chopped
  • 1/4 cups cooked broccoli, finely chopped
  • 1/2 cup Parmesan cheese
  • 2 tsp garlic power
  • Salt & Pepper to taste
  • 1 egg

Directions:

  1. Preheat oven to 400 degrees and lightly grease a baking sheet.

2. In a medium bowl, mix together all ingredients. Using about a quarter size of the mixture, shape into tots. Place in baking sheet

3. Place baking sheet into oven and bake 15-20 minutes or until golden brown. Turn tots halfway through.

4. Let cool and serve with your favorite dipping sauce. Enjoy!

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Potato, Kale, and Veggie Soup with Garlic Butter Crostinis

Happy Sunday! It’s beautiful out today! I went to target this morning to check out the new collection by Chip & Joanna Gaines. It was hard to control myself, but I ended up leaving with just a few things.

The weather is starting to get a little colder, I’m sure it will be back in the 80’s in a few days. So today, before it warms up again, I made a veggie soup with garlic butter crostinis to top. The crostini added a nice texture to the soup. It’s a very simple recipe with a lot of flavor.

Ingredients:

  • 5 russet potatoes, diced
  • 1 medium white onion, chopped
  • 5 cloves of garlic, finely chopped (half for soup and half for crostini)
  • (2) 32 oz Vegetable broth
  • 2 cans white beans
  • 2 zucchini, chopped
  • 3 cups kale
  • 3 tablespoons butter
  • 1 loaf of French bread
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder
  • 6 tablespoons dried Italian seasoning
  • Salt & Pepper to taste

Directions:

  1. In a large cooking pot, over medium high heat add 2 tablespoons olive oil and onions. Cook 3-5 minutes and add 2 tablespoons garlic. Cook an additional 2 minutes.
  2. Add broth, potatoes, seasoning, beans, and zucchini. Bring to a boil, cover and cook for 30 minutes.
  3. In the meantime, cut bread into desired size. Melt butter and add 3 tablespoons of chopped garlic as well as 2 tablespoons Italian seasoning, mix until well combined. Place bread on a cooking sheet and brush butter onto bread and place into oven. Broil 5 minutes and then flip and brush butter mixture onto the other side. Broil for an addition 5-7 or until golden brown.
  4. Add kale to soup and cook an additional 5-10 minutes. Add salt and pepper to taste.
  5. Serve soup and top with crostini.
  6. Enjoy!

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Crockpot Carmel Hot Chocolate

Happy Friday! It might not feel like fall here in the desert but I know back home in the Midwest it’s nice and chilly. I always enjoy making things from scratch, including hot chocolate. It’s so simple to make and would be perfect for the upcoming holidays to share with family! This is a simple recipe with just a few ingredients but amazing taste!

Ingredients:

  • 4 oz unsweetened chocolate, chopped
  • 1 1/2 cup Carmel chocolate chips
  • 14 oz sweetened condensed milk
  • 9 cups Almond milk
  • Carmel, whipped cream, and marshmallows to top

Directions:

  1. Combine all ingredients in a crockpot and cook on high for 40 minutes, stirring every 15 minutes.
  2. Reduce heat to low and cook 1-2 hours.
  3. Too with toppings and serve warm!
  4. Enjoy 😊

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Cheesecake Stuffed Pumpkin French Toast

Happy Saturday! The weather outside is beautiful here. With Halloween and the holidays around the corner, pumpkin flavored everything is out now. My mom makes this easy French toast and I added some pumpkin flavor and stuffed it with cheesecake! This is a quick recipe, only takes about 30 minutes (that includes prep time) and it is so good!

Ingredients:

  • 10 slices white bread
  • 4 eggs, beaten
  • 1/2 cup almond milk
  • 3 tablespoons ground cinnamon
  • 2 tablespoons pumpkin pie spice
  • 3 tablespoons butter
  • 1 package of cream cheese
  • 4 tablespoons sugar
  • 2 tablespoons of vanilla extract

Directions:

  1. In a medium mixing bowl, mix cream cheese, vanilla, and sugar until well combined. Set aside.
  2. In a medium bowl mix eggs, almond milk, cinnamon, and pumpkin pie spice.
  3. Heat butter in a large saucepan. Dip bread into egg mixture and soak both sides, place in pan and cook 3-5 minutes on each side (or until browned). Repeat.
  4. Spread cheesecake mixture on each piece of French toast, stack 2 pieces of together.
  5. Drizzle with syrup and serve warm.
  6. Enjoy 😊

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Sweet Potato Chili

Happy Sunday! I took a few weeks off from blogging after what happened in Las Vegas. I did attend the 3 day festival, and am saddened at what it became. It was a beautiful weekend until the horrible tragedy. Before getting to today’s recipe I just wanted to say thank you to all the first responders, LVMPD, and the selfless heroes who put their lives on the line to help others. I seen the city of Las Vegas come together to help the victims. This city, survivors, and the victims families still have a long road of healing to follow. If you can, donate to the gofundme set up by the Clark county commissioner or donate blood, anything helps!

Okay, so after having a weekend full of studying and this cooler weather here (75 degrees is cold to me now lol) I wanted to make my easy chili recipe! But, I ended up added sweet potatoes in place of beef and it turned out amazing! So give this a try 😊

Ingredients:

  • 2 tablespoons minced garlic
  • 3 tablespoons red onion, diced
  • 15oz can kidney beans
  • 15oz can pinto beans
  • 15oz can black beans
  • 4oz tomato sauce
  • 1 cup frozen corn
  • 2 sweet potatoes, diced
  • 1 cup water
  • 4 tablespoons chili seasoning

Directions:

  1. Preheat oven to 400 degrees, lightly grease a baking sheet. Place diced sweet potatoes on baking sheet and bake 20-25 minutes.
  2. In the meantime, in a large pot add garlic and onion and cook until lightly brown. Add beans, seasoning, corn, and water. Bring to a boil.
  3. Turn heat down and simmer 20 minutes.
  4. Add cooked sweet potatoes and simmer 5 minutes
  5. Too with your favorite toppings and enjoy 😊

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