Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!

Cabbage Pad Thai

If you hadn’t noticed, I love dishes where you can really devour the whole thing and not only not feel bad, but feel really good afterwards! Ya feel me?

Anyhoo. This one took some developing, and I feel like I’ll still tinker with it here and there, but I finally felt like I got the flavors where I wanted them!

Also, I don’t usually make a habit of using those miracle noodles, but they are clutch here for the texture! Again, you could also use traditional rice noodles, too…

This is about as non traditional pad Thai as it gets, but the flavors were on point, IMHO 🤗.

And you can legit eat the whole pan and feel like you did something good for the ol bod! Pad Thai usually makes me feel sleepy and a little heavy, which is totally ok sometimes! But I’m the afternoons I rely on lunch for a pick me up… not a one way ticket to nap-town. I have 3 kiddos: 18mo, 3 and 6. Ain’t nobody got time for naps!

Anyhoo. Onto the recipe!

Ingredients:

• 1 bag cole slaw. Unless you want to chop your own cabbage and stuff…

• 1/3c bone broth

• 1.5 tbsp Fish sauce

• 2 tsp braggs liquid aminos

• 1tbsp maple syrup

• optional: 1 tsp lemongrass paste and ginger paste*

* I really love the spicy tangy-ness these add, but they aren’t for everyone!

• 2tbsp coconut milk (weird, I know, but it really rounded out the flavor profile!)

• 1tsp chili garlic paste

• juice of 1/2 lime

• 3-4 tbsp peanut butter powder

• 1 pkg miracle noodles, any variety

Directions:

1. Heat a sauté pan over med/high heat

2. Add bone broth, fish sauce, liquid aminos, maple syrup, coconut milk and chili garlic paste.

3. Stir that for a minute or so until all ingredients are incorporated

4. Add your cole-slaw and cook stirring occasionally to incorporate all the sauce into the cole slaw. It should look like this:

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5. Sprinkle the cabbage with PB powder like this:

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6. Add the miracle noodles on top and combine thoroughly. It should look like this:

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7. Add siracha if you’re me and toasted sesame seeds and/or chopped peanuts and dive in!

Arugula Pesto Zoodles

Another amazing recipe from Mark Sissons Book: The 21 Day KETO Reset. I often tweak the pesto ingredients, but the macadamia nuts work really well with the avocado and the zucchini I must admit! This dish is on repeat over here and I have it a lot with the Macadamia Crusted Fish, like this recipe here!

Ingredients:

2-4 Zoodled Zucchinis, (depending on how saucy you like your Zoodles

2cups arugula

Kosher Salt

1/4c Macadamia Nuts

2 garlic cloves, chopped or 2 tbsp minced garlic

½ small avocado

1/4c Romano Cheese

dash pink himalaya sea salt

dash black pepper

½ EVOO

Directions:

  1. Toss Zoodles with kosher salt and let sit in a strainer for 20 minutes, or longer. You can rinse or not, if you rinse them, you’ll have to dry them again in a towel. Sometimes I just don’t have time for this, so I just use as much Kosher Salt in the beginning as I want to season them with…
  2. For the Pesto: pulse arugula, garlic and macadamia nuts in a food processor or on low in a Vitamix until the mixture is coarse. You’ll probably need to scrape down the sides. Add avocado, cheese salt and pepper. Then add the EVOO slowly while the blender or food processor is running.
  3. Saute the zoodles with some butter or spray. I do this by creating a large layer of zoodles and letting them cook for 1 minute. Then I gently toss them and leave undisturbed for another minute.
  4. Remove from heat and add your pesto. Toss to make sure it all gets coated on there.

Again, this goes really really well with the macadamia crusted Mahi Mahi!!

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.

Best Brussel Sprouts You’ve Ever Had!

I almost can’t believe I’m writing a post on brussel sprouts! Almost. These were waaaayyyy too good not to post!
I have never been a huge fan of brussel sprouts. They are smelly, big, potent and taste weird. But these are amazing. I can’t take the credit though. I was having dinner at my friends house and she made these life changing sprouts, gave me the recipe verbally and I just sort of went with it. I think the original recipe has red onions, but I wasn’t feeling those, so I left them out and did my thing!

Start with 4 cups of brussel sprouts and cook ’em. You can steam them or boil them, just cook them until they are tender. I filled the pot half way with water and then boiled them for about 10 minutes. Remove from heat and let them cool. You could shock them in an ice bath if you are running low on time, or you could just let them cool. You are going to be re-cooking them anyway.

 

While the sprouts are cooking, cut up 1 red delicious apple. The red delicious add a really nice sweet flavor to these, so I decided to specify!

Set those aside and cut 4-6 slices of bacon:

Anyone have any tips on how to cut bacon?! It was a pain in the butt! All slimy and moving all over the place! Maybe partially freeze it first?
Anyway, saute your bacon pieces in a pan over medium heat for about 5 minutes.

Once the bacon looks relatively cooked, add your finely sliced apple and cook for about 5 more minutes.

 

Now here comes the work. While that is cooking, cut up your brussel sprouts. I halve them lengthwise, turn them on their side, halve them again and then slice them up the sprout. I try to get 2-3 dices before I’m done. This is a bit laborious, but I timed it and it only took me about 12 minutes to do 4 cups.

 

Add the chopped up brussel sprouts to the pan with them bacon and apple. Cook for about 10 more minutes, stirring occasionally. Hit it with a bit of sea salt at the end and voila, the best brussel sprouts you’ve ever had. Sweet, crunchy, salty. Awesome.

They barely even look like brussel sprouts!