Cilantro Lime Cauli Rice Burrito

Definitely Chipotle inspired. Their lime cilantro rice is actually everything. I was craving a burrito and Chipotle is easily a 35min drive+parking nightmare for me. So I improvised. I had also riced a TON of cauliflower so I thought I’d put it to good use. One cauliflower yields a TON of cauli rice FYI. It’s a bit of a pain, but the yield is worth it if you have the time.

For this wrap I used:

2 cups cauli rice (will have some leftover)

Juice from 1 lime

2tbsp finely chopped cilantro

Garlic salt to taste

Roasted (or raw) red pepper

Spinach

1/2 an avocado

Dollup of greek yogurt/sour cream

Wrap of choice

*beans would have been nice but i didn’t have any🤣

Directions are:

1. Heat a large-ish skillet over medium-high heat and spray with avocado oil

2. Once it’s hot, add your cauli. Squeeze the lime over it and add your cilantro and garlic salt. Stir until well incorporated. Turn heat to med-low and let the cauli do its thing and absorb all those flavors. Doesn’t hurt to stir every so often while you assemble the rest of the wrap.

3. Start the wrap assembly by laying out a tortilla. Then adding spinach to taste. I add about a handful and smash it down flat. Add your red pepper on top of the spinach. Add your sliced avocado to the side of the red pepper, but on top of the spinach. Add your greek yogurt or sour cream to taste along side your rows of pepper and avo. (I need to add a pic here…)

4. Pile on as much of that cauli rice as that wrap will hold! I got quite a bit on there, but I use a pretty “stretchy” wrap. The low carb varieties usually have more give 🤣. I usually wrap the bottom first and then either side.

I know, I know, long winded for a wrap “recipe,” but it’s worth it to get right!

Sweet N Spicy Roasted Eggplant Sandie

I used to detest Eggplant. I thought it was slimy and bitter and seedy. But eggplant is kind of like okra, you just gotta show it a little love, treat her kindly and cook her right! Then it’ll B-L-O-W your mind and the possibilities for it are endless. These days I ALWAYS either have a raw 🍆 on hand, or some prepared, leftover cooked eggplant to eat/play with.

And who doesn’t like a good sandie? Especially when it’s huge and bursting with flavor! The secret to this one, IMO, is the flavored eggplant and the pesto.

Ok, so here we go. Here’s what you will need for the eggplant:

1 eggplant, peeled and sliced into 1/4″ slices

2tsp garlic chili paste

2tbsp Bragg’s aminos

1/2tsp brown sugar

Juice of 1/2 lemon

Ok,

Step 1: preheat your grill to about 400*

2. Mix the brown sugar and lemon juice into the braggs liquid aminos in a separate bowl.

3. Brush both sides of the eggplant with garlic chili paste.

4. Dip brushed eggplant into the aminos/brown sugar mixture

5. Grill eggplants for about 7-9 min on each side… i like mine a little charred on the outside so I go for a bit longer.

* this makes about 6 slices or servings, so just contain what you don’t use, pop it in the fridge and reheat in a pan/skillet for the next day!

To assemble the sandwich, just take your bread of choice. Slather both slices with this pesto, or pesto of choice. Then add your tomatoes and eggplant slice (or slices 🍆😳) on one piece of the bread. Then add the arugula (or spinach works well) on the other and weigh the leafy greens down with the avocado- it’s easier to close the sandie this way. It miiiight be a bit of a challenge to smash the sandwich together, but it’s doable AND worth it 🤤

Ginger Lemon Tahini Dressing

This dressing deserves its own post… I had it hidden away here, but it bothered me. It’s just too good to stay buried!

Trust me. It needed its own post. It needs to be put in/on errrythang, not just 1 thing!! So here it is.

I’m guilty of eating this by the spoonful(s)

Ingredients:

1/4c Tahini

1/4c avocado oil or EVOO

1 tbsp braggs liquid aminos, coconut aminos or tamari

Juice from ½ lemon

1 tbsp minced garlic

½ tsp minced ginger

Directions:

  1. Combine all ingredients in a high powered blender (like Vitamix)
  2. Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.

Collard Turkey Wraps with Herbacious Tahini “Cole Slaw”

I got this idea from the 21 Day Keto Reset as well. I never thought of using Collards as a wrap before until I bought one at Whole Foods made by Eat Gud Whole Foods. I became obsessed with making a delicious lemony tahini dressing and making a delicious collard wrap. So this is a conglomeration of a lot of different things… it was also kind of hard to organize because I drew from so many different places. It might look painstaking and time consuming at first, but the different parts of this are very versatile and can be used for many different things!

IE, the tahini dressing can be used to taste here, on the herb salad and saved in the fridge for other things.

Recipe:

Ingredients:

4 Big Collard Leaves

4 slices organic turkey breast

1c Herbacious Tahini Cole Slaw

Directions:

  1. Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
  2. Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
  3. Tuck the tails of the wrap in and roll the wrap. I like to leave the top open so I can add more dressing, but you can also close the top if you’d like!

Recipe for Tahini Dressing:

Ingredients:

1/4c Tahini

1/4c avocado oil or EVOO

1 tbsp braggs liquid aminos, coconut aminos or tamari

Juice from ½ lemon

1 tbsp minced garlic

½ tsp minced ginger

Directions:

  1. Combine all ingredients in a high powered blender (like Vitamix)
  2. Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.

Recipe for Slaw:

Ingredients:

1/2c fresh cilantro

1/2c fresh Italian parsley

1 small bag broccoli slaw, or just regular cole slaw

2c arugula*

1 avocado, cubed

*to me, the arugula has a really peppery taste. Sometimes I’m into it, sometimes I’m not. To me, this ingredient is optional. If I don’t use arugula, I usually compensate by adding more herbs or cole slaw.

Directions:

  1. Finely chop cilantro and parsley together, then add the slaw.
  2. Pour in desired amount of dressing and mix well
  3. Toss gently with the arugula, if using and top with avocado.

Curry Zoodle Soup

BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.

I should really call this “Forget your Troubles Soup…”

Go ahead. Give it a whirl. You will need…

Ingredients:

2 zucchini’s

1c bone broth

1 tbsp Fish sauce

1tbsp thai red curry paste

1tsp lemongrass paste

1tsp ginger paste

3/4c coconut milk

1 tsp turmeric

*opt siracha to taste

Directions:

1. Spiraling/noodle-ify the zucchini’s

2. Heat a large pan over medium high heat.

3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.

4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)

5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!

Avocado Chicken Salad, 3 Ways

My new favorite go-to is cooking a whole/young chicken in a crock pot! You can season it a million ways, it stays really moist and there are a lot of leftovers.
Quick note: I take the skin off before I cook the chicken. It slow cooks for so long and there are a lot of different spices to keep it flavorful without all the extra fatty skin. When storing, I always take my chicken pieces out, take the bones out and store it separately from the veggies. This keeps the flavors separate, you won’t have little bits of chicken all over your veggies and it doesn’t congeal into a big blobby gelatinous mixture.
OK- on with the post. I decided to try a chicken salad with this round of left overs. I used avocado instead of mayo and it was delicious. I tried to get creative with it and came up with 3 different ways to have it.

Here’s how I made the salad:
1 chicken breast+1thigh
1/2 avocado
1/4 small red onion, chopped
3 mini bell peppers, chopped
Juice from 1/2 lemon
Garlic salt to taste

I sort of crumbled the chicken breast into the blender. I say crumble because it’s SO soft after being cooked in the crock pot that it just breaks apart in your hands. Then I add all the rest of the ingredients and blend it on low until all the ingredients are well incorporated. And voila! You’re done. You could just shovel it in with a spoon at this point, or try one of these cute ways to have it 🙂

Stuffed inside a mini bell pepper:

 Inside the avocado bowl with tomatoes: Protein Bowl!!

On Wasa Toast!