These Italian Cauliflower Rice Balls (Arancini) are made with cauliflower in place of rice! Lower in carbs and baked or made in the air fryer!
Yield: 2 servings, Serving Size: 3 balls
This recipe takes a little investment of time but it’s so worth it!
Meal Planning Tip: To save some time, you can cook the squash the day before, then assemble and cook the casserole the day you plan to eat it. You will need to increase the baking time slightly on the second bake to reheat the squash-or “jump start it” in the microwave
2 tbsp olive oil
1 large spaghetti squash
6 pieces of bacon, cut into 1-inch pieces (Turkey or pork is fine)
1 cup full-fat coconut milk (canned)
1 large egg
1 tsp sea salt
Fresh pepper to taste
1 tbsp ghee or coconut oil
½ chopped onion
3 cloves minced garlic
(optional: 2-3 cups of steamed veggies such as broccoli, cauliflower, zucchini, carrots or wilted spinach)
Heat oven to 400 degrees. Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with olive oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.
Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.
While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.
Whisk together the coconut milk, egg, sea salt and pepper and set aside.
Add the ghee or oil to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.
(Optional: you can add 2 to 3 cups of steamed vegetables such as broccoli, carrots or spinach at this point.)
Bake at 400 degrees for 15 to 20 minutes and serve.
You don't have to get into deep-frying mode in order to achieve these highly crispy cauliflower bites: just a hot oven and the ability to stay patient for 30 minutes as your kitchen takes on the warming scents of garam masala, cumin and turmeric. The recipe comes courtesy of Tamara Green and Sarah Grossman, whose new cookbook The Living Kitchen centers around using healthful food to empower cancer patients during treatment and recovery.
Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 large head of cauliflower or 2 small heads, chopped into florets (about 6 cups)
3 tablespoons ghee or virgin coconut oil, melted
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon turmeric
¼ to ½ teaspoon sea salt
Pinch of pepper
1 to 2 tablespoons fresh parsley or cilantro, chopped
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Place the cauliflower on the baking sheets. The smaller you chop the florets, the faster this dish will roast. Don't overcrowd the cauliflower or it won't crisp up.
3. Pour the ghee over the cauliflower, and then sprinkle the spices over top. Mix with your hands or a spoon to make sure the cauliflower is well coated.
4. Roast in the oven for 30 to 35 minutes, or until slightly crisp and golden. Top with fresh parsley or cilantro.
5. Store in an airtight container in the fridge for up to a week. Editor's note: This was not needed as we ate it all!
This is a super versatile recipe. You can experiment with using pretty much any ground meat you’d like. It also can help feed your cravings for takeout Chinese food!
2 tbsp sesame or coconut oil
3 cloves of minced garlic
½ cup diced onion
2-3 tbsp of diced fresh ginger
1 pound ground chicken
Salt and pepper
1 tbsp of sriracha or other hot sauce
14-oz bag of your favorite coleslaw mix (I like rainbow slaw)
3 tbsp of soy sauce
1 tbsp of vinegar (I use rice vinegar for a more authentic taste but any is fine)
Optional garnish: toasted sesame seeds.
Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and saute until the onion is soft. Add in the diced ginger and saute for 1-2 minutes.
Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, soy sausage and vinegar and continue until the coleslaw is tender.
Sprinkle with optional sesame seeds and serve.
This super-easy recipe is not only tasty but it will make preparing many of your other meals during the week a snap! That’s because when you’re done you’ll have several servings of chicken on-hand to toss into salads, serve with veggies, or eat as a snack! Editors Note: I pre-portion individuals servings of cooked cubed chicken and put them in the freezer in a larger freezer container for longer keeping--when I need a quick portion of chicken for a salad or other quick dish, I put in the microwave fro 30 seconds to thaw-it brings it to room temperature~perfect for salad, or a few more seconds to warm it for adding to a hot dish.
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Let the chicken rest 5-10 minutes before carving.
Whether you make this as a snack, lunch or appetizer … this tastes like special-occasion food. Perfect for your New Year’s Eve Celebration:
Makes 4 servings
1 ripe Hass avocado
3 tbsp lemon juice
¼ tsp sea salt, plus more for seasoning
1 tsp Dijon mustard
½ tsp paprika
Pinch red pepper flakes
6 oz. lump crab meat
4 large lettuce leaves
Peel and pit the avocado. Cut into small chunks. Place the chunks in a small bowl and toss them with about half the lemon juice. Salt to taste. Divide into four portions and set aside.
Whisk the remaining lemon juice, mustard, paprika, pepper flakes and ¼ tsp salt in a small bowl. Add the crabmeat and mix well. Divide into four portions and set aside.
Place a large lettuce leaf on each of four plates. Place a serving of crab meat on each lettuce leaf, and then top with the avocado mixture.
Serve and enjoy!
These waffles are super simple and super good for you, and the perfect pre-workout meal!
1/2 cup of cooked, cooled sweet potato, mashed
1 cup butternut squash cooked, cooled, mashed
Season to taste-I love nutmeg, cinnamon & cloves
Mix in blender or food processor until smooth.
Spray very hot waffle iron with olive oil spray. Pour on batter to make one giant waffle. Cook til it starts to brown. (This took a bit) removing the waffle is a little tricky as it’s delicate-I cut it along the 4 lines and removed each piece.
When the waffle is almost done cooking, place 1 tsp of nut butter of your choice in a small ramekin and heat in microwave about 30 seconds until melted. Drizzle over hot waffle.
Makes 1 serving-yes-you get to eat it all. All 4 pieces from the waffle iron!!
If you are following a container eating system such as Beachbody this is one red, one green, one yellow and a tsp.
Who doesn't love a cookie--especially a classic Chocolate Chip Cookie? But, when you are trying to eat healthier, cookies of any kind don't always fit the plan! But sometimes you JUST NEED A TREAT! You don't have totally blow your eating plan! Here is my "Secret Recipe" for Healthy(er) Chocolate Chip Cookies. Do you know that I took these to a (non-wellness related) work retreat once and no-one knew they were healthy but they disappeared quicker than many of the other treats that day?
With authentic salsas, perfectly spiced meats, and even aquas frescas, Mexican-inspired dishes can be made healthier and stay just as tasty.
This Chicken and Black Bean Burrito Bowl is the perfect example: The fresh flavors and wholesome ingredients make an ideal (and easy!) lunch or an excellent dish to meal prep.
Make your own healthy Mexican-inspired chicken burrito bowl with cilantro-lime rice and all the trimmings. This recipe uses black beans, but you can substitute pinto beans if you prefer.
With fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce, you don’t need any kind of dressing!
This salad is absolutely delicious, and trust us when we say that that is high praise coming from us. Seriously, we like salads just as much as the next person, but to find one that we have cravings for and want to eat again and again? That’s a real contender in our book.
This salad is packed with nutrients and is great for you not one of those meals where you think you’re being good, but are accidentally ingesting tons of sugars and carbs. With beets, squash and chickpeas, you’re getting magnesium, iron, protein and fiber. Sign us up for seconds