Cumin Cauliflower Rice

If you’re familiar with Indian food, you know that cumin (jeera) rice is served as an accompaniment to other dishes. The rice is simple, yet so flavorful and fragrant. It’s been a while since I’ve actually eaten it since I still avoid grains and opt for steamed veggies in lieu of rice at Indian restaurants, but I came across it recently and knew it would be easy to make at home with cauliflower.

The “rice” is tender and savory, with toasty and earthy flavors. The cumin seeds definitely make it something special. It’s a great base for a meal and delicious take on plain old cauliflower rice. Next time, we order Indian food to-go, I’m going to have a batch of this ready at home! Thankfully, it comes together super fast too.

On another note, I leave for Poland in just over a week! My husband and I are traveling there for adventure and exploration, and are so excited to visit. It’s going to be amazing! I consider it extra special since I have Polish ancestry too. I can’t wait!

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee (or coconut oil if you avoid dairy)
  • 1/2 tsp cumin seeds
  • 14 oz bag cauliflower rice
  • 3/4 tsp ground coriander
  • Sea salt to taste
  • Splash of chicken or vegetable broth (about 1-2 Tbsp)
  • 1/4 cup fresh cilantro, roughly chopped

Directions:

  1. Melt ghee in a large skillet over medium heat. Once melted, add the cumin seeds and toast 1-2 minutes, until fragrant. Be careful not to burn the seeds!
  2. Next, add the cauliflower rice, ground coriander and sea salt. Stir well. Sauté a couple minutes and then add the splash of chicken or vegetable broth. Reduce heat to medium-low, cover, and let cook about 3 minutes more or until cooked to your liking.
  3. Remove from heat and stir in the chopped cilantro.

Yields: 2-3 servings

 

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Pumpkin Seed Fennel Pesto

Pesto comes together in a pinch and is an easy way to ramp up the flavor of nearly anything. Add it to scrambled eggs, chicken, zucchini noodles, salad, sautéed veggies, and more. There are countless ways to mix up the flavors too, as I did with this pumpkin seed fennel variation. It’s cooling, fresh, light, zesty, and nutty (no actual nuts in recipe though). And, it’s dairy-free too! It’s also a fantastic way to use up fennel stalks and fronds. I don’t know about you, but those are parts that I usually end up composting.

On another note, did you see the replay of my segment from KATU Afternoon Live from last Friday? I made my mango lime cabbage slaw and it was an extra special show since my parents were there to watch from Michigan. They even got a cameo in my segment! Check it out HERE.

Cheers and enjoy!

Ingredients:

  • 1 cup fennel stalks/fronds, chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro
  • 1/2 cup raw pumpkin seeds, preferably sprouted
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 lime, juiced
  • 1/2 – 1 tsp sea salt

Directions:

Combine all the ingredients in a food processor and blend to desired consistency, scraping down the sides with a spatula as needed. Taste and adjust flavor as desired.

Mango Lime Cabbage Slaw

The nice weather has arrived in Portland and it’s wonderful! It’s definitely reminiscent of summer, and feels both energizing and nourishing. Needless to say, I’m happy about it!

Meanwhile, this festive slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too, which is this Saturday. It’s fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course).  It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!

Also, you can catch me making this recipe on KATU Afternoon Live this Friday, May 4 between 3-4 p.m. Watch the replay of my segment HERE. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!

Cheers and enjoy!

Ingredients:

  • 1 medium head of cabbage (red, green or combo of both), finely chopped
  • 3 green onions, chopped
  • 1 jalapeño, finely chopped
  • 2 ripe mangoes, peeled and diced (I used champagne mangoes)
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Generous 1 tsp sea salt, or to taste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, minced
  • 1/2 tsp chili powder
  • 1-2 Tbsp raw honey
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup raw pumpkin seeds, preferably sprouted

Directions:

  1. In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
  2. In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
  3. If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!

Creamy Chicken and Vegetable Stew

I can’t seem to get enough one-dish meals. In fact, I’ve been making my slow cooker curried chicken stew on repeat (which can easily be made on the stovetop too) and while I’m still not sick of it, I wanted to mix up the flavors a bit.

With an initial idea and some flavor research, this recipe came together even better than I imagined. It has a lighter, spring flair to it and is abundant in flavor. The coconut milk makes it creamy, as does the starch from the sweet potato, after it cooks down. It’s wonderfully savory and satisfying, and loaded with vegetables and shredded chicken. I admit that from an appearance standpoint, it strongly resembles my slow cooker curried chicken stew, but I assure you, it’s quite different. I also opted to make this one on the stovetop too, but it could be made in the slow cooker, if desired. Anyway, I’m gearing up to make this recipe again soon and can’t wait!

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee or coconut oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped (save fronds for garnish, if desired)
  • 1-inch piece ginger, peeled and finely chopped
  • 4 cloves garlic, minced
  • 13.5 oz can full-fat coconut milk (I like this brand)
  • 1.5 cups chicken bone broth, plus extra if needed or desired
  • 1/2 large lemon, juiced
  • 2 tsp sea salt
  • 4 boneless skinless chicken breasts (about 2 lb worth)
  • 2 large carrots, peeled and chopped
  • 2 medium golden beets, peeled and chopped
  • 1 small-medium sweet potato, peeled and chopped (I used a white sweet potato)
  • 14 oz bag cauliflower rice
  • 1 bunch curly green kale, stemmed and chopped

Directions:

  1. Melt ghee or coconut oil in a large pot over medium heat. Add the onion and fennel, and sauté a couple minutes. Then, add the garlic and ginger, and sauté for 1-2 minutes more.
  2. Next, add the coconut milk, lemon juice, broth and sea salt. Stir well. Then, add the chicken breasts and bring to a simmer. Reduce heat to medium-low, cover (tilt lid, if needed), and continue to cook for 45-60 minutes.
  3. After 45-60 minutes, break up the chicken a bit with a wooden spoon or spatula. Then, add the beets, carrots, and sweet potato. Cover again and cook over medium-low heat for 15-20 minutes.
  4. Break up the chicken a bit more, if needed (it’ll start to break up on its own too). Then, add the cauliflower rice and kale. Stir well and add a bit more broth, if needed or desired. Cover and cook for another 3-5 minutes. Taste and adjust flavor as desired.

Yields: 6 servings

Chocolate Matcha Avocado Pudding

Chocolate avocado pudding is creamy, delicious, and whips together in a pinch, but surprisingly, not something I make very often. Honestly, I don’t even remember the last time I made it — I just know it’s been a long time. But, I had a leftover ripe avocado in my fridge after my KATU Afternoon Live segment the other day and got to thinking about how I wanted to use it (other than the obvious fact that it tastes amazing on top of everything). Somehow, chocolate matcha avocado pudding came to me and fortunately, I only needed one more avocado to make this recipe work. Everything else was already in my kitchen.

I’ve really taken a liking to matcha and love how it can be incorporated into treats as well. It tastes lovely with coconut and chocolate, so I figured it would take chocolate avocado pudding to the next level. And, I think it did. At the very least, it’s a nice way to mix things up a little!

If matcha is not your thing, it can easily be omitted from this recipe. Also, the great thing about this pudding is that while you’re making it, you can taste along the way. If you’re not sure about the matcha, start with one teaspoon and work your way up from there. Everything can easily be adjusted to your preference, so use this recipe as a baseline. Also, know that the matcha is not over-powering, bitter or strong, but adds a delicate grassy, green tea flavor. It’s magnificent!

Cheers and enjoy!Ingredients:

  • 2 large ripe avocados, quartered, pitted and peeled
  • Heaping 1/3 cup cocoa or cacao powder
  • 1 Tbsp + 1 tsp ceremonial matcha powder (I used this brand)
  • Pinch of sea salt
  • 3-4 Tbsp raw honey or maple syrup
  • 1/2 cup full-fat coconut milk
  • 2 tsp pure vanilla extract

Optional toppings for serving:

  • Unsweetened shredded coconut
  • Cacao nibs
  • Chopped almonds, cashews, pistachios, pumpkin seeds, etc.

Directions:

Place all ingredients in a food processor or high-powered blender and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust flavor to your liking. Serve as is or with any of the optional toppings. Store any leftovers in the refrigerator and eat within a few days.

Yields: 4 servings

Curried Avocado Egg Salad

Easter may be over, but one thing probably remains — leftover colored hard-boiled eggs. I actually haven’t participated in this Easter tradition for a number of years now (this year included), so did not have any occupying my fridge. Instead, I opted to hard-boil a half dozen just for this recipe. For those of you with leftovers, you’re already ahead of the game.

Unlike traditional egg salad, this one uses avocado as a base instead of mayo. Now, I have nothing against mayo if it’s high-quality — either homemade with avocado oil (macadamia nut oil is delicious too) or Primal Kitchen brand in a pinch, but wanted to mix things up for this recipe. Plus, I know there are some people out there that actually don’t like mayo — crazy, I know! But, avocado is amazing and has quite the following as well.

In terms of spices, I had to go with a curry theme. I’ve been really into those flavors lately and knew it would be awesome for egg salad. So, there’s curry powder, turmeric, fresh ginger, and fresh cilantro in the mix — among other things. It’s fresh, flavorful, and has a wonderful chunky texture. I like it mixed into baby greens with a side of plantain chips, but there are many other ways to eat it. Choose your vehicle wisely!

On another note, I’ll be back on KATU Afternoon Live next Tuesday, April 10 and will be making my mighty green chicken salad. Stay tuned!

Cheers and enjoy!

Ingredients:

  • 1 large avocado, quartered, pitted and peeled
  • 1/2 lemon, juiced
  • 1 Tbsp coconut aminos
  • 1/2 dozen hard-boiled eggs, preferably pasture-raised, peeled
  • 1 small carrot, peeled and grated
  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 Tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp granulated garlic or garlic powder
  • Sea salt and black pepper, to taste
  • 2 green onions, chopped
  • 1/4 cup cilantro, roughly chopped

Directions:

  1. Place avocado quarters in a large bowl with the lemon juice and coconut aminos, and coarsely mash with a fork. Leave some chunks of avocado, if you like. Then, add the peeled hard-boiled eggs, and use a fork and knife to cut the eggs into the avocado mixture.
  2. One eggs are coarsely chopped and stirred into the mixture, add the carrot, fresh ginger, curry powder, turmeric, granulated garlic, sea salt and black pepper. Mix well with a fork. Lastly, stir in the green onion and cilantro.
  3. Taste and adjust seasonings, if desired. Serve over mixed greens, in a lettuce wrap or grain-free tortilla, or with sliced veggies and/or plantain chips.

Yields: ~3 servings

No-Bake Carrot Cake Bites

Sometimes, you want cake, but don’t want to buy special ingredients to make it or have an entire cake in your house. Am I right? Well, you can have your cake and eat it too with these scrumptious no-bake carrot cake bites. Not only are these grain-free, but they’re also dairy-free and date-sweetened. They’re incredibly easy to make and won’t wreck your gut either. Plus, you can’t go wrong with carrot cake, especially this time of year. It’s reminiscent of both spring and Easter, and tastes magnificent too.

These bites are loaded with healthy fats from the walnuts and coconut, and are naturally sweet from both the dates and carrots. Not only that, but you get a dose of vitamins and antioxidants from the carrots too. The warm spices add the perfect amount of zest to these melt-in-your mouth morsels.

If you don’t have walnuts on hand or just want to mix it up, try pecans instead. Also, feel free to tweak the spice ratios to your preferred taste. Luckily, you can taste along the way with this recipe, so it’s easy to adjust the flavors to your liking.

Cheers and enjoy!

Ingredients:

  • About 2 large carrots, peeled and sliced (~1.5 cups grated)
  • 3/4 cup unsweetened shredded coconut
  • 1 cup raw walnuts, preferably sprouted (pecans would also work well)
  • 10 Medjool dates, pitted
  • 1/4 cup coconut butter, melted (I used this brand)
  • 1 tsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • Extra unsweetened shredded coconut for rolling, if desired

Directions:

  1. Place sliced carrots in food processor bowl. Process until finely grated.
  2. Next, add all the remaining ingredients, except for the extra unsweetened coconut (for rolling at the end). Process until ingredients are fully incorporated, scraping down the sides as needed. Mixture will be sticky when done.
  3. Shape into 1-2 Tbsp sized balls with hands (I did a generous tablespoon size for the amount I yielded). Roll into extra shredded coconut, if using. Place in the refrigerator to set for at least 20-30 minutes.
  4. Store any leftovers in the refrigerator.

Yields: ~25-30 bites