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.

Spicy Shrimp Fajita Salad

I am probably one of the biggest fajita fans you'll ever meet. If I go to a Mexican restaurant or make my own Mexican food, 9 times out of 10 I'm going with fajitas. They just have such a delicious flavor, and I like that you make them yourself. You can easily skip on or add whatever you like to them. Not feeling the tortilla, just eat the meat and veggies. Not feeling cheese, don't throw it on there. You can make them as healthy (or not) as you'd like.

 Recently I really haven't been in the mood for a salad. Maybe it's the cold weather? Who knows. But I was suddenly really craving one, so I obviously had to hop on the train before it left. I figured why not throw some fajitas on top. Super easy, super delicious, and I get my salad fix.

Here's What You'll Need:

-3 cups of baby kale (or green of your choice)
-1 bell pepper, sliced
-1/2 medium onion, chopped
-6 oz shrimp, cooked
-1/2 avocado, sliced
-1/2 medium tomato, diced
-4 tbsp salsa
-2 cloves garlic, minced
-2 tsp chili powder
-1/2 tsp cumin
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp paprika
-1/2 tsp dried oregano
-1 tbsp olive oil

Instructions:

1) Heat up the olive oil in a pan over medium high heat, add in the garlic, and cook for about a minute.
2) Add in the bell pepper and onion, and let them cook down for about 3-5 minutes.
3) Add in all of the seasonings and the shrimp, and continue to cook for another 2-3 minutes.
4) Split the kale between two bowls, top each bowl with the fajita mixture, half of the avocado, half of the tomato, and half of the salsa.
5) Enjoy!

Let me know what you think in the comments below!