Buffalo Cauliflower Dip

It’s football Sunday which means it’s time to get out those delicious snacks and dips! This buffalo cauliflower dip has been a favorite of mine for years, and it never disappoints. It’s vegetarian, gluten free, and gets in those sneaky veggies while still feeding those buffalo cravings. It’s super easy to whip up, so you can easily have it ready in time for today’s games. Let’s get to it!

Here’s What You’ll Need:

• 1 head of cauliflower, cut into florets

• 8 oz shredded cheddar

• 8 oz cream cheese

• 1/2 cup ranch dressing

• 3/4 cup buffalo sauce

• 1 green onion, chopped

• 2-4 tbsp blue cheese crumbles (optional)

• 2 tbsp avocado oil

• Salt and pepper to taste

Instructions:

1. Toss the cauliflower florets with avocado oil, salt, and pepper, and roast in a preheated 450 degree oven for 30 mins.

2. Once cooked, “shred” the cauliflower using a fork, breaking the florets apart into smaller pieces.

3. In a large bowl, combine the shredded cauliflower, shredded cheddar, cream cheese, ranch dressing, and buffalo sauce, and mix together well. Pour the mixture evenly into a square baking dish.

4. Bake in a preheated 350 degree oven for ~25-30 mins.

5. Top with green onion and crumbled blue cheese as desired. Serve with your favorite veggies, tortilla chips, or crackers, and enjoy!

Let me know what you think in the comments below!

Open-Faced Spicy Tuna Melt on Sweet Potato Toast

When it comes to lunch, I’m all about quick and easy meals with minimal ingredients and cleanup. Bonus points if it’s preppable, and I can just warm it up the next day. So that’s where this open-faced tuna melt comes in. It’s made with pantry staples and veggies you may already have on hand, it comes together in under 20 minutes, and it’s easily made in advance to just heat up the next day. Doesn’t get much better than that!

Here’s What You’ll Need:
(Makes about 2 servings)

• 1 Sweet Potato, sliced length-wise into ~1/4” slices

• 1 can tuna, drained

• 2 tbsp avocado oil mayo (or mayo of choice)

• 1-2 tsp sriracha (can omit the sriracha if using a spicy mayo)

• 2 stalks celery, chopped

• 1/8 small red onion, chopped

• 1/4 c shredded cheddar

• (Optional) Red pepper flakes as desired

• Salt and pepper to taste

Instructions:

1. Cook your sweet potato toasts - I like to pop mine into the toaster on high for 2-3 rounds, but you can also bake them until softened.

2. In a bowl, mix together the tuna, mayo, sriracha, red onion, celery, red pepper flakes, and salt and pepper as desired.

3. Spread the tuna mixture over the pieces of sweet potato “toast” on a baking sheet.

4. Sprinkle the cheddar over the tuna.

5. Broil the toasts for 3-5 minutes until the cheese is melted.

6. Serve with your favorite veggies or sides, and enjoy!

Let me know what you think in the comments below!

Protein Chocolate Covered Strawberries

Happy Friday, everyone! What better way to celebrate than with CHOCOLATE! Not just chocolate but healthy, protein-packed chocolate covered strawberries? Does it get much better than that?!

These babies have just a few, natural ingredients. I'm talking cacao, natural sweeteners, coconut oil, and the best vegan protein powder around! They make for the perfect guilt-free dessert or snack while still bringing the flavor, and they're super quick and easy to whip up. Grab a couple before or after the gym, as a post-dinner dessert, or even to top off your morning oats. They're great any time! 

Here's What You'll Need:

-8 oz fresh strawberries
-1/4 cup coconut oil, softened to room temperature or slightly melted
-1 1/3 tbsp (that's 1 tbsp + 1 tsp) Naked Nutrition Less Naked Chocolate Pea Protein Powder
-1 1/3 tbsp (that's 1 tbsp + 1 tsp) Cacao powder (I used this one)
-1 tsp pure maple syrup
-1/2 tsp vanilla
-Pinch of sea salt

Instructions:

1) In a bowl, mix together the coconut oil, Naked Nutrition protein powder, cacao powder, maple syrup, vanilla and sea salt until smooth.
2) Dip each strawberry into the chocolate mixture and place on a parchment lined plate. You may want to use a spoon or knife to spread the chocolate.
3) Put the plate of strawberries in the fridge for at least 30 minutes until the chocolate hardens.
4) Enjoy!

It's that simple, and you have yourself a delicious treat to last the weekend! Yes, they'll go that fast. Let me know what you think in the comment's below!

Chocolate Almond Butter Banana Protein Cookies (Vegan + GF)

Chocolate almond butter banana protein cookies - what a freakin mouthful, am I right? But each ingredient is so important and adds such an extra punch of flavor to this recipe that I couldn't leave one out. So chocolate almond butter banana protein cookies it is!

They're vegan. They're gluten free. They take only 8 (YES 8) minutes to bake. They're delicious. AND you can even eat the batter because did I mention they're vegan and delicious? Plus you get some great protein thanks to Naked Nutrition's Chocolate Less Naked Pea Protein Powder and almond butter. So let's not waste anymore time and get this thing started!

Here's What You'll Need:

-2 scoops Naked Nutrition's Chocolate Less Naked Pea Protein Powder
-1 tbsp cacao powder (I use this one)
-2 tbsp coconut flour
-1 banana
-1/2 tsp baking powder
-1/2 tsp vanilla
-2 tbsp unsweetened almond milk
-2 tbsp unsweetened almond butter (I use this one)
-1 tbsp maple syrup
-2 tbsp sweet almond coconut butter (optional; I use this one)

Makes about 8 cookies

Instructions:

1) Preheat your oven to 350 degrees.
2) Mash the banana in a bowl until relatively smooth.
3) Add in all of the other ingredients minus the almond coconut butter and mix thoroughly until it forms a dough-like consistency.
4) Form the dough into balls about an inch in diameter and place on a baking sheet lined with parchment paper.
5) Flatten the balls slightly using your hand or the back of a spoon to form a cookie shape.
6) Bake in the oven for about 8 minutes, and then remove to cool.
7) (Optional) Warm up the almond coconut butter until it becomes semi-liquid and drizzle-able. Drizzle some on top of each cookie.
8) Allow the cookies to cool (and the almond coconut butter to harden).
9) Serve, and enjoy!

If you just can't wait, I do have to say that they're also great warm! Either way, they're a great pre or post-workout treat or just a great protein-packed snack or dessert. Also make sure to check out Naked Nutrition's other vegan protein products, and let me know what you think of the recipe in the comments below!

Cauliflower Nachos

Cauliflower has easily become one of my favorite veggies. It's delicious on its own or roasted, and it can literally be made into or the vehicle for basically anything - pizza crust, rice, buffalo "wings", you name it! It just has a naturally great flavor without being overwhelming. 

So earlier this week when I was craving nachos, I figured why not?! Sweet potato nachos are delicious, so why not swap out the chips (or sweet potatoes) for cauliflower this time. I just sliced the cauliflower into thin, chip-like pieces, seasoned them a bit, and they were the perfect base for some delicious nachos.

Here's What You'll Need:

-1 head of cauliflower, sliced into 1/4-1/2" strips (they will naturally break into "chips", and you can cut them into smaller pieces if desired)
-2 tbsp avocado oil
-1/4 tsp sea salt
-1/4 tsp black pepper
-1 tsp Just Spices Flavors of Mexico Seasoning (the code juststacy15 will get you 15% off)
-1/2 cup black beans
-1/2 large tomato, cubed
-1/4 cup red onion, chopped
-1/2 avocado, cubed
-1 jalapeno, chopped (optional)
-1/4 cup salsa
-1/2 cup shredded Mexican cheese blend

Instructions:

1) Toss the cauliflower pieces with the avocado oil, sea salt, black pepper, and Flavors of Mexico spice blend, and spread the cauliflower evenly over a baking sheet lined with parchment paper.
2) Cook in a preheated oven at 450 degree for 15-20 minutes until tender.
3) Remove from the oven, and evenly spread all of the other ingredients over the cauliflower.
4) Return the cauliflower to the oven at the same heat for an additional 5 minutes until the cheese melts.
5) Remove, serve, and enjoy!

Easy peasy, right?! And it's oh so delicious! You won't be missing those chips, trust me! I'd love to hear what you think in the comments below.