Tag Archives: vegetarian

Roasted Cauliflower

This a perfect side to add to any dinner. If you think you don’t like cauliflower, you need to try this recipe. It’s so delicious, it will change your mind. My husband thought I was crazy when I told him how good it was, and now he actually requests it. (He should know by now that I’m always right ūüėČ ). This is one of those recipes that I was very surprised by, and made my own twist to.

1 Head of Cauliflower

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Smoked Paprika

1/4 Tbs Salt

1/4 Tbs Pepper

1 Tbs Canola Oil (or Olive Oil)

Preheat oven to 425¬į. Cut off the ¬†green leaves and middle stalk from the bottom of the cauliflower and discard. Cut into medium size pieces and place on a baking sheet. Drizzle with oil, and season both sides (sprinkle with all that lovin’). Cook for 20 minutes, flip halfway through.

Remove from the oven and let cool for 5 minutes. I’m telling you, you’ll be surprised (I never knew I would be convincing someone to try cauliflower…so crazy but so good)! Now eat your veggies and enjoy (what a crazy concept)!

Happy Flavoring!

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Whole Wheat Pizza

Ok guys, say it with me… I Love Pizza!!! I have some diet restrictions, but don’t think for a second that was going to stop me from having my beloved pizza. So I came up with this pizza recipe. Just by making a few swap outs, this is a much healthier alternative, and so much easier than you think!

2 Cups Whole Wheat Flour (1/4 extra for dusting)

1 Packet of  Active Dry Yeast (2 1/2  tsp)

1 Cup Warm Water (around 110¬į)

1 Tbs Agave Sweetener (or 1 Tbs Sugar)

1/2 Tbs Salt

1 Tbs Garlic Powder

2 Tbs Italian Seasoning

1 Tbs Olive Oil

First we have to activate the yeast (trust me it sounds more scientific than it really is, basically you just need to let it soak in warm water, it’s a yeast bubble bath.) All you do is get your tap water running to about 110¬į (I like to take my digital thermometer and hold it under the water…I know, I’m so technical). Then measure 1 cup of the water and pour into a small bowl. Add in the yeast packet with 1 Tbs of Agave or sugar and give it a stir (I use agave because it is a natural plant based sweetener¬†which is healthier, but feel free to use whatever you want). Let it sit for 5 minutes (don’t forget to set a timer…trust me I have forgotten to before.)

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In the meantime add the flour to a large mixing bowl. Also sprinkle some flour on a flat surface where¬†you can knead out the dough once it is ready, I just use my granite countertop. ¬†Add the salt, garlic powder and Italian seasoning into the flour mixture and mix together. This will give so much FLAVOR to the dough by adding spices directly into it. (I bet you’ll smell it once you cook it later). Pour the yeast mixture and olive oil to the bowl. Before we get our hands dirty, now would be a good time to remove those rings (I always have to remind myself of this step). Take a fork and start to pull away at the edges and start to mix in toward the center. Now get your hands in there and start mixing, time to have fun and play with the dough…hey it’s grown up playdough ;).

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Transfer to a floured surface and knead for 3 minutes, use the heel of your palms to keep kneading and folding it. Take out some aggression, this is the fun part. (Warning: you may start to feel like Giuseppe from you local pizzeria and feel tempted to toss the dough in the air…trust me, not a good idea ;). )Transfer to a bowl greased with olive oil. Turn over so it coats the dough with the oil and cover with saran wrap. Let it rise for 1 hour (up to 2 hours). Again set a timer! You will see the dough double in size.

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Once it has risen, turn out the dough onto a floured surface. ¬†Form into a ball. Next it’s time to use a bench scraper (or knife) to cut the dough into 4 sections. You can cook one right away (which I’m sure you’ll want to, I can’t resist either) but they can be also be stored in the fridge or freezer. If you store them in the freezer, you can transfer them into the fridge one at a time the day you want to use it, it will defrost in 5-6 hours. If you store it in the fridge it will last 3 days.

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Preheat the oven to 515¬į with a pizza stone in the bottom rack of the oven for about 30 minutes. It is so much better to use a pizza stone to make it crisp…trust me, it is so cheap to buy and so worth it, it really makes a difference (I definitely get use out of mine…Friday night pizza parties ūüôā )! Roll out the dough on a floured surface with a rolling pin slowly (don’t forget to dust the rolling pin with flour so the dough doesn’t stick to it). Transfer the rolled out dough to the backside of a baking sheet sprinkled with some whole wheat flour or corn meal (this is what you’ll use to transfer the dough to the pizza stone…I know I’m so creative.)

Now top with sauce, cheese, and toppings. It’s time to have fun with your toppings, go crazy. Check out my easy homemade tomato sauce to use with this recipe in my blog, they go perfectly together.¬†I like to sprinkle the top of the pizza with some Italian seasoning for added FLAVOR. Next lightly brush the edges of the dough with olive oil, this will create that delicious crispy crust. Slide onto the pizza stone with a large spatula and cook for 7 minutes on the bottom rack of the oven until brown and crispy, rotate half way through.¬†Pull out and let cool. Cut and serve, It’s pizza time!

Happy Flavoring!

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Veggie Hash

My hubby requests this one a lot, so I surprised him with this hash tonight for dinner. I know the way to a man’s heart ;). It is so healthy and full of vegetables. I love it when meals are so good and also so good for you! This recipe has so many options…check out all of the pictures at the bottom!

5 Red Potatoes

1 Medium Onion

1 Red Pepper

1 Zucchini

2 Tbs Canola Oil

1 tsp Salt

1 tsp Pepper

1/2 Tbs Garlic Powder

1/2 Tbs  Onion Powder

1/4 Tbs Cayenne Pepper (optional)

2 Eggs (optional)

Sauce

1/2 Cup Greek Yogurt

1/2 Tbs Garlic Powder

1 tsp of Old Bay seasoning

1/2 Lemon (juice)

1 Tbs Sriracha

Preheat the oven to 425. First we start with the sauce which will be drizzled on top to give this recipe added FLAVOR. Mix all of the ingredients for the sauce¬†in a small mixing bowl. I like to pour it into a condiment squeeze bottle so I can drizzle it on top at the end, it makes it look so fancy ;). Next dice the potatoes and lay them on a baking sheet. Brush them with canola oil and sprinkle with salt and pepper. Sometimes I add some garlic powder also (I love garlic almost as much as my husband, I think he’s starting to get a little jealous). Cook for 20 minutes, flip halfway through.

Next, chop the veggies into medium sized pieces. Heat up the canola oil in a large skillet and add the veggies. Cook over high heat. Sprinkle with seasoning and let them dance (boogie time…it helps to do a little dance yourself). Don’t be afraid to let them brown, that is where all of the FLAVOR is. Once they have browned turn down the heat to medium low and let them finish cooking.

I cook a little scrambled egg for my hubby (cause I know how he likes it…yeah baby). I eliminate¬†the egg for my portion because I’m watching my cholesterol, so adjust to your own dietary needs. Everyone has their own unique FLAVOR.

Time to plate, it’s all about making it look as delicious as it is going to taste. Start by serving the potatoes on the plate, then add the veggies on top. Next top with the egg (or not). Then I drizzle the sauce on my portion. And there you go, what a nutritious and delicious meal. High five to the cook!

Happy Flavoring!

So many options…

imageScrambled Eggs Hash

imageVeggie Hash

imageSausage & Eggs Hash

imageFilet of Cod Hash

 

Easy Tomato Sauce

This recipe is so simple and is so much healthier than store bought tomato or marinara sauce. It has way less sodium and no added sugar. Trust me, it makes a difference when you control the ingredients, and the FLAVORS!

1 28 Oz. Can of Crushed Tomatoes

1 Cup of Water

1 Medium Onion (diced)

2 Cloves of Garlic

1/4 Cup of Fresh Basil (rough chopped)

1/4 Tbs of Salt

1/2 Tbs of Italian Seasoning

1 Tbs of Olive Oil (or canola oil)

Warm up the oil in a pot or dutch oven over medium heat (I use my beloved dutch oven which I use all the time, it’s my new best friend…weird I know). ¬†Then chop the onion and add to your pot. Cook for about 5 minutes. In the meantime you can sing that song in that commercial that you just can’t get out of your head ;). Once the onion is translucent, chop and add the garlic to the pot. If you have trouble cutting the sticky garlic use a hand grater (microplane)¬†to grate the garlic right into the pot. It only needs a minute for the garlic to cook, once you start to smell it (oh do I love that smell) it’s done!

Pour in the crushed tomatoes and water and bring to a boil. Start to add in the spices. Tear the basil into small pieces and add into the mixture. Once it starts boiling put on the lid and reduce the heat down to low. Let it cook for 30 minutes, then let cool slightly and it’s ready to use. I like to make double batches and store it¬†in mason jars in the fridge to grab whenever you want. It’s great for a fast pizza or pasta dish, or even drizzled over a English muffin or veggies. Hope you enjoy!

Happy Flavoring!

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Black Bean Dip

Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!

1/2 Cup of Salsa

1/2 Cup of Shredded Mozzarella (optional)

1 Small Onion (diced)

4-8 slices of Pickled Jalape√Īos

1 Tbs. Cumin

1 Tbs. Garlic Powder

1 tsp. Cayenne Pepper (optional)

1/2 Tbs. Salt

1/2 Tbs. Pepper

Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalape√Īos and add to mixture. You can adjust the heat level with how much jalape√Īos you add, I¬†use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.

Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course¬†if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!

Happy Flavoring!