Really not sure what to call this recipe but I think “scramble” will do it justice.

So I was craving something hardy, nourishing and spicy with lots of flavaaa the other day and saw we had some cauliflower we needed to use up before it went bad. So, I decided to play around and see what kind of concoction I could come up with.

It ended up coming out SOO freaking good and satisfying which is exactly what I was aiming for. It’s also super healthy and light which makes it that much better. I personally would put this over some zoodles or quinoa/rice. You could easily eat it on its own as well. Perfect for a chilly day in my opinion.

Fun Facts: 

Consuming 100 g of cauliflower provides 80% of your vitamin C daily needs.

Cooking for thirty or more minutes reduces health benefits of cauliflower by 75%.

Not the traditional kind cause that sh*t would be a lot of work (not about to spend 30 min. kneading dough…) and ya gurl doesn’t eat bread on the regular so it didn’t seem worth it. Instead I made flax bread!! Just take my word for it, make it and you’ll understand that it tastes better than its name gives off. This was literally the most simple thing and you basically have everything you need already in your pantry, besides flax for some peeps but that’s about it.

Why this recipe rocks besides being stupid easy: it’s grain free, gluten free, extremely healthy (flaxseeds are amazing), and they taste good which is the most important part and the thing I was most skeptical about.

Ingredients

3/4 cup ground or whole flaxseeds
1 tsp baking soda
1/4 tsp sea salt
pinch of black pepper
3 eggs
½ Tbsp maple syrup
2 Tbsp lemon juice or apple cider vinegar
3 Tbsp butter or coconut oil, melted
3 Tbsp water

Directions:

Set oven to 400 degrees. Mix the dry ingredients then add the wet, stir stir stir. Let that sit for about 5-8 minutes so it fluffs up a little. Then either creates little balls and scoop them onto a parchment-lined baking sheet to create buns, or scoop them into pre-shaped trays (I used my heart shapes in honor of Valentines day) for muffin-like treats. Let cook for about 20 minutes or until you like the consistency. All done!

Chard on chard on chard. We have so much chard you guys. The garden in the backyard (update coming soon btw) has been producing the most beautifulllll chard, and our weekly veggie box that gets delivered to our doorstep is filled with the stuff. So with the stuff taking up half the fridge I was like, Amanda what the hell are you going to do with all this chard??? First I thought maybe in a smoothie, which I tried. You could say it was unique…Then I thought I could use way more of it if I cooked it down a bit, kind of like any leafy greens when you put them in a pan and they shrink down to nothing. Then of course that wouldn’t fill me up nor have enough flavor, so I decided to top it off with three fried eggs and some leftover sweet potato fries. And lemme tell ya…I don’t think I could’ve created a better combo. SO satisfying (#1 key), filling, and most importantly: healthy healthy healthy! I ate this for lunch yesterday so especially for all of you “eggs are a breakfast food” believers I highly recommend trying this.

If any of you do try it let me know and I will no joke give you a shoutout on Instagram. Happy Friday beautiful peeps!

Fun fact: Chard is one of the first crops being grown in SPACE because of its insane and invaluable  nutrient properties.

Ingredients:

3-5 large leaves of chard

3 Eggs

1 lemon

Coconut oil

1 tbsp Braggs liquid aminos

Small handful of chopped green onions

Salt & Pepper to taste

Sweet potato fries are optional

Directions

Simply cut up the chard, throw it in the pan with some coconut oil (makes the flavor a bit sweeter and amazing), add in the braggs aminos, onion and lemon juice. Once that’s done, place in a dish and fry your eggs. Once those are done, place on top of the chard and there you have it! EASSSYYY.

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“Sushi” because these don’t contain any rice, fish, or soy sauce. BUT they still taste amazing and are jam-packed with only good, nutrient-packed ingredients. These are definitely a heartier/winter version, but making these reminds me of summer like craaazy. When I was still in high school, my mom would make a similar version, and we’d pack ’em up and put them in our bike baskets to take to picnics or concerts in the park. Super fun to make since there are endless possibilities of fillings and also just a super easy way to get in those nutrients! Win win.

I do have to say that these are probably better when eaten right away, rather than sitting in the fridge for a few days, because you tend to lose the crunch with all of the moisture from the ingredients.

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Ingredients:

faux-sushi

I used these nori wraps, and the bamboo sushi mat is totally optional. You can make the rolls without it if you don’t have one!

Directions:

1 | Chop up the fillings and place on a plate.

2 | Halve the ingredients and blend the dry ingredients in a food processor. Make sure not to over blend so there is still some crunchy texture.

3 | Add in the “liquid” ingredients (lemon, beets, sweet potato) and blend. Adding these later prevents the base from becoming a pure paste.

4 | Place the base in a bowl and start forming your sushi! What I did was lay out the wraps, took a spoonfull of the base and spread it on one side of the wrap, added a few drops of the aminos (for the salty flavor), and then added all of my fillings and rolled it up! Using wax paper or sandwich wrapping paper is the best bet when keeping these stored in the fridge. Anything that won’t soak up all the moisture and stick to the actual wrap when you go in to eat it is going to be what you want.

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This stuff is like crack. One of my absolute favorite hearty meals that’s perfect for winter and comes together super quickly. It’s another home recipe, but I mean those are always the best anyways, right? THANKS MOM. Let’s dive right in to it!:

What you’ll need:

turkey-chili

Not pictured above: Avocado oil, 1 Tbsp minced garlic, 4 packs of ground turkey (we bought from Costco)

Directions:

  1. Drizzle some oil into LARGE soup pot so that it thinly covers the bottom of the pot. Place heat on low.
  2. Add the diced: 1 bunch cilantro (not 2) + jalapeno + onions + cumin + salt & pepper + garlic. Let simmer until onions are translucent and the smell is pretty fragrant (about 5-7 minutes).
  3. Next mix in all of the ground turkey. Let cook until turkey is brown/tender.
  4. OPTIONAL: Carefully drain the liquid from the turkey (fat). Or not, for more flavor 😉
  5. Next, add both boxes of the broth into the mix and let cook on medium heat for about 10-15 minutes.
  6. Lastly, add all 6 cans of white kidney beans. Cook for another 10 minutes or so, then you’re ready to serve!
  7. ALL DONE.

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We ate this for dinner on Monday night and laid out some optional toppings for everyone to pick and choose from. Here’s what we did:

Avocado Slices

Sour Cream

Cheddar Cheese

Cilantro

Cholula Hot Sauce