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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Mighty Green Chicken Salad

This chicken salad is fresh, zesty, herby, and a tad spicy. The avocado base is combined with lime, jalapeño, fresh ginger, mint, cilantro and more to create a refreshing twist on the common chicken salad. It’s definitely reminiscent of spring and summer, and makes for a delicious lunch that comes together in a pinch.

I enjoyed eating this over greens with plantain chips on the side. It would also be fantastic with grain-free lime tortilla chips, in a grain-free tortilla or lettuce wrap, on top of a baked sweet potato, or with sliced veggies. Lots of possibilities to say the least!

Cheers and enjoy!

UPDATE: Catch the replay from Tuesday, April 10 of me making this recipe on KATU Afternoon Live. Visit HERE to watch!

Ingredients:

  • 2 cooked chicken breasts, shredded or cubed (roughly 1 lb or so of meat)
  • 1 large ripe avocado, sliced into quarters and peeled
  • 1 small lime, juiced
  • 1/2 jalapeño, seeded and finely chopped (leave some seeds in if you want it spicier)
  • 1/2 tsp fresh ginger, grated
  • 2 Tbsp fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp granulated garlic or garlic powder
  • Sea salt, to taste
  • 2 green onions, chopped

Directions:

  1. In a large bowl, mash the avocado. Add the all the remaining ingredients, except the chicken and mix well. Taste and adjust seasoning as desired.
  2. Next, add the chicken into the avocado mixture and stir well to coat.
  3. Serve over greens, with sliced veggies, plantain chips, or in a grain-free tortilla or lettuce wrap.
  4. Store any leftovers in the refrigerator.

Carrots with Fennel, Ginger and Lemon

These carrots are incredibly aromatic and exhibit a bit of a floral taste. The combination of lemon juice, crushed fennel seeds, and ginger create a beautiful flavor with the sweetness of the carrots. The flavor is definitely not for everyone, but if you like all of these ingredients, you’ll probably be a fan. If preferred, you can always add the ginger sooner to the pan to mellow it out more or opt for a lesser amount. I personally like the the fresh, vibrant ginger taste, but know it can be overpowering for some.

Also, make sure you don’t skip the step of crushing the fennel seeds. This allows the fragrant oils to be released and ultimately, creates more flavor. For those unfamiliar, fennel has a slight licorice-like flavor and is subtly sweet. It’s also a flowering plant in the carrot family, and native to the Mediterranean.

Meanwhile, combine this side dish with green veggies and protein of choice, and you’ve got yourself a complete meal. I even enjoyed adding a couple scoops of these to my big salad bowl I eat at lunchtime. It was delicious and a nice way to mix things up.

Cheers and enjoy!

P.S. – Tomorrow is my birthday and I’m feeling great about turning 33! It’s my auspicious year and a very exciting one to boot!

Ingredients:

  • 4-5 large carrots, peeled and sliced into ~1/4″ pieces
  • 1 Tbsp pasture-raised ghee or coconut oil
  • 1/2 tsp fennel seeds
  • 1/2-inch piece fresh ginger, peeled and finely chopped
  • 1/2 lemon, juiced
  • 1/2 tsp sea salt
  • Optional: 2-3 Tbsp fresh cilantro, chopped

Directions:

  1. Melt ghee or coconut oil in large pan over medium heat. Place the fennel seeds on a cutting board and slightly crush using heel of hand on the back of a chopping knife. Add to pan and toast 1-2 minutes, or until fragrant.
  2. Next, add the chopped carrots to the pan, along with the sea salt and lemon juice. Toss well and reduce heat to medium-low. Cover and cook 7-8 minutes or until carrots are tender, stirring occasionally.
  3. Lastly, add the fresh ginger and stir well. Cook for another couple minutes. Remove from heat and garnish with fresh cilantro, if using. Serve.

*Note: if you’re not big on ginger, you can add it sooner to mellow out the flavor or opt for a little less.

 

Dairy-Free Butternut Squash Nacho “Cheese” Dip

It’s amazing what you can do with vegetables. Seriously. So many possibilities and fun ways to experiment. In this recipe, I used roasted butternut squash as a base for a nacho “cheese” dip. Nutritional yeast and coconut milk help give it a creamy texture and cheesy flavor, and there’s a little punch from smoked paprika, cayenne, and fresh jalapeño. It’s wonderful served right away, while it’s fresh and warm. I recommend serving this with grain-free tortilla chips, as seen in the photo, but veggies, plantain chips, and sweet potato chips are all great options too. You can even spread it on a grain-free tortilla (this variety is my favorite) and add some shredded chicken to make a quesadilla or taco. Regardless of how you eat it, it’s another tasty and healthy option to have at a Super Bowl party (that is this weekend, after all).

Also, know that I made this as a thicker dip, but you can water it down more for a thinner/saucier consistency, if desired. This does thicken after being in the fridge as well, so keep that in mind.

Cheers and enjoy!

Ingredients:

  • 1 medium butternut squash, peeled, seeded and chopped (about 3-4 cups)
  • 1-2 Tbsp avocado oil
  • 1 tsp + 1/4 tsp smoked paprika, separated
  • 1/4 cup nutritional yeast
  • 4 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • Pinch of cayenne pepper
  • 1 small jalapeño, finely chopped (leave desired amount of seeds in, depending on how spicy you want it)
  • 2 Tbsp fresh lemon juice
  • 1/4 cup full-fat coconut milk
  • 3/4 cup filtered water or more if you want a thinner “cheese”

Directions: 

  1. Preheat oven to 400 degrees F. Place squash on a large sheet pan (use parchment, if desired) and toss with avocado oil, 1 tsp of the smoked paprika, and sea salt and black pepper, to taste.
  2. Roast squash in preheated oven for 35-40 minutes or until tender.
  3. Once squash is done, add to food processor with remaining ingredients (don’t forget the extra 1/4 tsp smoked paprika). Process until smooth, scraping down the sides as needed. Taste and adjust spices to your liking. If you want a thinner “cheese,” add more water until you reach your desired consistency.
  4. Serve warm with grain-free tortilla chips, veggie slices, plantain chips, etc.

Dairy-Free Buffalo Chicken Dip

I’ve said it before and I’ll say it again…I am not a sports person. I only bring this up because the Super Bowl is right around the corner. Naturally, I don’t plan to watch the game or attend any parties, but obviously, many of you will. That’s great…it’s just not my thing! I’ll admit that I sometimes watch the halftime show, but it’s usually always after the fact. Oh, and per usual, I have no idea which teams are playing this year. Like I said, not my thing!

However, I am happy to offer a recipe for all you Super Bowl partakers and of course, it’s a healthier version of a party classic. I know buffalo chicken dip or wings are common football food and even outside of a football context, I’ve never had buffalo chicken dip and am straight up not a chicken wings fan. With that said, I opted to make a healthier, dairy-free version of buffalo chicken dip, so it was my first time ever having something of the sorts. And, I liked it…a lot! If you’re looking for other healthier versions of party food to share at your Super Bowl gathering, be sure to check out my spinach artichoke dip too.

Also, I’ll be making this recipe on KATU Afternoon Live next Friday, February 2, so stay tuned! Oh, and if you didn’t get my update on Facebook and Instagram, my January segment that I recorded earlier this month will be shared at a later time. It was recorded, but the main host and producer were sick, so they had to do things a little differently that day. I’ll be sure to share it once it’s released! UPDATE: watch the replay of my segment HERE.

Cheers and enjoy!

Ingredients:

  • 4 cups boneless skinless chicken breast, shredded
  • 1 cup homemade avocado oil mayonnaise or a high-quality brand like this one
  • 1/2 cup hot sauce (I used Frank’s Original — it’s straight forward and clean)
  • 1 Tbsp + 1 tsp dried parsley
  • 1 tsp dried onion
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 3/4 tsp dried dill
  • 1 tsp sea salt
  • Black pepper, to taste
  • Fresh chives, chopped, for garnish

Options for serving:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Add shredded chicken to a large bowl. In a separate bowl, mix together the mayo, hot sauce, and all the spices except for the chives. Pour over shredded chicken and stir to coat.
  3. Pour chicken mixture into an 8×8 baking dish. Bake in preheated oven for 40-45 minutes or until edges are bubbly and light brown. Garnish with chives and serve warm.

 

Sheet Pan Spiced Chicken and Vegetables

One pan meals are pretty much my favorite. They’re simple, efficient, and most importantly, easy to clean up! I also love that ample leftovers are often a result. Plus, the options and flavor varieties are endless.

This recipe is loaded with everything you need: healthy fats, good-quality protein, healthy carbs, green veggies, and herbs/spices. Feel free to tweak the spice ratios to your taste and swap out any of the veggies based on preference or what you have on hand.

Meanwhile, I’ll be making this recipe TODAY on KATU Afternoon Live. I’ll be sure to share the replay link once it’s available, but if you want to tune in live, the show is on from 3-4pm PST.

Cheers and enjoy!

Ingredients:

  • 1.5 lb boneless skinless chicken breasts, diced into large chunks
  • 1 yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 1 medium-large sweet potato, peeled and chopped
  • 1 large broccoli crown, chopped into florets
  • 3-4 Tbsp avocado oil
  • 2 Tbsp coconut aminos
  • 1 Tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Pinch of cayenne
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. To a large bowl, add the onion, chicken, sweet potato, carrot, and broccoli. In a separate small bowl, whisk together the avocado oil, coconut aminos, apple cider vinegar, garlic, oregano, smoked paprika, cumin, cayenne, sea salt, and pepper. Pour mixture over chicken and veggies and stir well to coat.
  3. Pour chicken and veggie mixture onto prepared sheet pan and spread out in an even layer.
  4. *Bake in preheated oven for 35-40 minutes or until chicken is cooked through and sweet potatoes are fork tender. *Note if chicken is done before the vegetables (mainly the carrots and sweet potatoes), feel free to remove what’s done from the sheet pan and set aside while veggies finishing cooking.

Yields: ~4 servings

Citrus Herb Chicken & Veggie Bowl

Mark this as another delicious one-pan meal to add to your list of easy, healthy recipes. It’s a great go-to anytime, but especially on a busy day. One pan, a complete meal, reasonable number of ingredients, and lots of flavor. The citrus herb marinade really works its magic and takes this dish to the next level. You can find the marinade online at Thrive Market (get 25% off your first order HERE) or at Whole Foods.

On a separate note, I am so excited for tomorrow because I’m going to see Jim Gaffigan live here in Portland! I can’t wait to laugh a lot, kick back, and spend quality time with Jesse and our close friends (we’re going with another couple). I won’t go into details, but life has been a bit heavy lately, so this comes at the perfect time. For those who don’t know, Jim Gaffigan is a comedian and one I’ve been wanting to catch live for a long time. My opportunity is finally here! Meanwhile, if you need a good laugh, check out some of his clips on YouTube.

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee or other fat of choice
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 medium sweet potato, peeled and chopped
  • 1 large broccoli crown, chopped
  • Sea salt and black pepper, to taste
  • 1/4 – 1/3 cup The New Primal Citrus Herb marinade (find HERE and get 25% off your first order)

Directions:

  1. Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken and season to taste with sea salt and black pepper. Continue to cook for about 5-6 more minutes, until chicken is nearly done.
  2. Add the sweet potato and stir. Reduce heat to medium-low and cover for 2-3 minutes. Then, add the broccoli and marinade, and more sea salt and/or black pepper, if desired. Cover again and let cook for 5-6 minutes, stirring occasionally.
  3. Check doneness of broccoli and sweet potato, and if need be, let cook a little longer.

Yields: 2 servings