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!
- 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
- 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!
- 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.
- Remove from heat and stir in the chopped cilantro.
Yields: 2-3 servings
This chicken soup packs a powerful punch and makes me happy. It is incredibly nourishing and healing thanks to the bone broth, veggies, and spices. It even has a dose of medicinal reishi mushroom powder. I was fortunate to receive a bag of reishi mushrooms from friends that grew and dried them, so made my own reishi powder (note: the dry container for the Vitamix works awesome for this). If you’re unfamiliar, know that reishi mushrooms are great for overall wellness, stress relief, immune support, and more. It is a great addition to chicken soup, but don’t fret if you don’t have it. You can easily omit it from the recipe or find it HERE. Also, if you’re wondering, it doesn’t really have any noticeable flavor either.
If you’re pressed for time, know that you can use pre-cooked or leftover chicken breasts (or rotisserie chicken) and skip cooking it in the broth. It’ll do the trick, but I do recommend cooking the chicken fresh in the broth, if you can. It’s more flavorful and tender, which makes it easy to shred into the soup. I find that it stretches further too because of how much it breaks up.
Cheers and enjoy!
- ~2 lb boneless skinless chicken breasts
- 8-10 cups chicken bone broth, preferably homemade, plus more if needed
- 2 bay leaves
- 2-3 tsp grass-fed ghee or other fat of choice
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 1/2 tsp ground ginger
- 1.5 tsp ground turmeric
- 1 Tbsp reishi mushroom powder, optional (find HERE)
- 1/2 lemon, juiced
- 1 bunch Italian kale, chopped
- Sea salt and black pepper, to taste
- Filtered water, to taste, if needed
- Add the chicken breasts, broth, and bay leaves to a large stock pot. Make sure there’s enough broth to cover the chicken completely. Bring to a boil and then simmer over medium-low heat for 30-60 minutes or until chicken breasts are very tender.
- Once done, remove chicken from pot and set aside to cool. Drain the broth into a separate pot or large bowl, and set aside for later. Be sure to remove the bay leaves as well.
- Next, add the ghee to the stock pot and melt over medium heat. Add the onion, celery, and carrot, and sauté a few minutes. Then, add the sweet potato and garlic, and season to taste with sea salt and black pepper. Sauté a couple minutes more.
- Shred the cooled chicken and add back to the pot with the broth. If needed, add a bit more broth and/or filtered water. Then, add the ground ginger, turmeric, lemon juice, and reishi powder, if using. Simmer over medium-low heat for about 10 minutes or until sweet potatoes are tender.
- Lastly, add the chopped kale and stir. Let cook 2-3 minutes more or until kale is slightly softened. Taste and adjust seasonings, as desired.
Note: the shredded chicken absorbs more broth after sitting overnight in the refrigerator. In this case, you may want to add more broth when reheating leftovers, but it’s just as tasty eaten as a thicker soup. It all depends on how brothy you want it.
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!
- 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:
- Preheat oven to 350 degrees F.
- 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.
- 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.
Lately, I’ve been craving cauliflower “porridge” or as it’s sometimes referred to, “no’oatmeal.” Regardless of what you call it, I’ve had a hankering for it. I made a big pot last week with what I had on hand and it totally hit the spot. I swear, it was even better than I remembered. I haven’t it made it in a long time…probably since I shared my first cauliflower porridge recipe. Anyway, it’ll probably be on repeat for a while now and fortunately, there are so many ways to mix up the flavors…just like traditional oatmeal. In this case, I went with golden milk as my flavor inspiration.
Also, you’ll notice that I made this recipe more nutrient-dense by mixing in grass-fed collagen powder and pasture-raised eggs. The added protein gives it a bit more staying power, in addition to extra nutrients. And, know that the ratios for things like the spices and raw honey are mere suggestions. Always tweak things to your liking!
Cheers and enjoy!
- 1 medium-large head cauliflower, riced or 16 oz bag prepared cauliflower rice
- 13.5 oz can full-fat coconut milk (I like this brand, which has no gums)
- 1/4 cup filtered water
- 1 tsp pure vanilla extract
- 1/4 cup tahini
- Generous pinch of sea salt
- Pinch of black pepper
- 1.5 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 2 scoops grass-fed collagen powder (I recommend this brand OR this brand)
- 1-2 Tbsp raw honey, or more to taste
- 2 eggs, preferably pasture-raised, whisked
- Cacao nibs
- Unsweetened coconut
- Blueberries, banana slices, etc.
- Hemp hearts
- Grain-free granola
- Ground flax
- Extra drizzle of tahini or other nut/seed butter
- Extra drizzle of raw honey
- Add all the ingredients, except the raw honey and eggs to a medium saucepan over medium heat. Stir well to mix everything together.
- Bring to a simmer and reduce heat to medium-low. Simmer for 20-25 minutes, stirring occasionally.
- Once porridge is done simmering, remove from heat and add a small amount of the mixture to the whisked eggs to temper. Add a little more porridge and whisk again. Then, add the egg mixture to the porridge and stir well.
- Add raw honey and stir well. Taste and adjust flavor (spices, honey, tahini, etc.), as desired.
- Serve warm or cold with toppings of choice.
*Note: porridge will thicken some as it cools.
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!
- 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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 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.
- Pour chicken and veggie mixture onto prepared sheet pan and spread out in an even layer.
- *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
My Norwegian grandma would be so proud. I recreated a classic Norwegian Christmas cookie and one that she used to make every holiday season: the Berlinerkranser. This wasn’t the only Norwegian cookie she made during the holidays — there were several, but most of them require special Scandinavian tools to make — tools that I don’t have. Fortunately, nothing fancy is needed to make Berlinerkranser cookies, but they are a little tedious and fussy. It’s so worth it though. When I took that first bite, it was an instant stroll down memory lane.
These delicate cookies are rich and buttery, but not too sweet. They literally melt in your mouth and are fantastic alongside a cup of coffee or tea. In this recipe, they take on a little bit darker color due to the coconut sugar, but I assure you, the lovely flavor is all there. Traditionally, pearl sugar or coarse white sugar is used to adorn the cookies, but I opted for crushed almond slices instead. It still offers texture and a bit of crunch. I did actually try some with coconut sugar sprinkled on top too, but liked the almond slices better.
Oh, and you’ll notice a very interesting thing about these cookies — they contain both cooked and raw egg yolks. This was a piece of trivia for me and as many times as I’ve eaten them, I never knew. The yolks are a highlight and normally give the cookie a light yellow hue, but again, because I used coconut sugar, the yellow color isn’t apparent. Well, I guess it’s there…it’s just hidden!
Meanwhile, I wish you all very happy holidays and much joy!
Adapted from this recipe
- 2 hard cooked egg yolks, preferably pasture-raised
- 2 raw egg yolks, preferably pasture-raised
- 1/4 cup + 2 Tbsp coconut sugar
- 1 cup salted grass-fed butter, softened
- 2-1/2 cups Paleo Baking Flour blend (I used and recommend this brand)
- Egg whites, lightly beaten (saved from the raw eggs)
- 1/2 cup sliced blanched almonds, coarsely chopped
- In a large bowl, mash the hard cooked egg yolks with a fork. Once mashed, whisk in the raw egg yolks until smooth. Then, add the coconut sugar and whisk again until smooth. Mixture will resemble nut butter.
- Next, add the flour and the butter, alternating between the two a little bit at a time until it’s all mixed in. It will look crumbly, but will come together when pressed. Split the dough into two thick logs, cover with plastic wrap, and refrigerate for two hours or overnight.
- When ready to bake, remove dough from fridge and allow to warm up about 30 minutes before handling it. Then, preheat oven to 375 degrees F, line two baking sheets with parchment paper or a silicone baking mat (find HERE).
- Divide each log of dough into about 14-15 “snakes” about 1/3″ thick and 4-5″ long. Put half the dough back in the fridge to stay cool while shaping the first half. Carefully shape into overlapped wreaths. Place on the baking sheets and press together to flatten.
- Gently brush with egg whites and sprinkle with almonds.
- Bake for 8-10 minutes, until light golden brown. Cool on the baking sheet for a little bit and then gently place cookies a wire rack. Store in an airtight container.
Yields: ~30 cookies
I grew up eating homemade Chex Mix every year during the holiday season from the time I was a little kid on. It was something I ate copious amounts of (along with all the Christmas cookies mom made) and thoroughly enjoyed. I even adored its salty aroma when it was baking in the oven and it lured me into the kitchen every time.
Naturally, like any person, I picked out the stuff I liked best. For me, it was the cashews and wheat Chex, especially the pieces that were extra coated in seasoning and stuck together in a chewy sorta way. Anyone else know what I’m talking about here?
Anyway, after discovering I was allergic to gluten several years ago and then later going completely grain-free, I thought my Chex Mix days were over. It would have been doable when I was just gluten-free, but no grains at all is a different story. And, honestly, for a long time, I didn’t miss or think about this salty snack mix much, but something struck me this year and I really wanted to create my own version. I also assumed there were many others that wanted a grain-free party mix as well. So, I figured it out and let me just stay that it’s amazing, salty, and still addictive.
I recommend using the best quality nuts/seeds you can find, meaning raw and sprouted whenever possible. Feel free to swap out any of the nuts for other varieties as well. For instance, hazelnuts and pecans would be amazing in this recipe. Macadamia nuts too. The plantain chips add some extra crunch and variety, and the big flakes of coconut take on the flavor of the seasoning while adding another layer of texture. Speaking of the seasoning, it is spot on and meets all the requirements. Also, I opted for coconut aminos and fish sauce to create a Worcestershire-like flavor because I don’t like the Worcestershire sauce options out there. It proved to be a winning combo.
If you give this recipe a try, please leave me a comment and let me know what you think!
Cheers and happy holidays!
- 1/4 cup melted grass-fed butter, ghee, or avocado oil
- 1.5 cups raw almonds, preferably sprouted
- 1 cup raw cashews, preferably sprouted
- 1 cup raw walnuts, preferably sprouted
- 1 cup raw pumpkin seeds, preferably sprouted
- 4 oz package roasted plantain chips (I like this brand)
- 1 heaping cup unsweetened coconut flakes (not shredded)
- 2 Tbsp coconut aminos (find here)
- 1/2 tsp fish sauce (I like this brand, which is gluten-free and unsweetened)
- 1 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules or powder
- 1/2 tsp onion granules or powder
- 1/4 tsp turmeric
- Pinch of cayenne
- Preheat oven to 250 degrees F.
- In a large roasting pan, mix together the almonds, cashews, walnuts, pumpkin seeds, coconut flakes, and plantain chips. In a small bowl, whisk the melted butter or ghee (obviously you don’t have to melt avocado oil, if using) with the coconut aminos, fish sauce, and all the seasonings.
- Pour the seasoning mixture over the nut mix and stir to coat. Bake in preheated oven for 60 minutes, stirring every 15 minutes. Once cooled, store in airtight container.