Buffalo Cauliflower Wrawp Tacos

Buffalo cauliflower is seriously good. Tacos are seriously good. Wrawps are seriously good. So my thought was why not combine all three? 

I'm a huge fan of most things covered in buffalo sauce, and cauliflower is no exception. It's just the perfect vehicle for buffalo sauce honestly. You could really throw this buffalo cauliflower on anything. They are not buffalo cauliflower "wings". They're literally buffalo roasted cauliflower. No crunch, yes delicious. 

Throw that all together with some of my favorite veggies, a little blue cheese, and a Wrawp, and we have ourselves a meal!

Here's What You'll Need:

-4 spirulina Wrawps, cut in half (or other wrap or tortilla of your choice)
-1 head of cauliflower, cut up into florets
-1 1/2 cups buffalo sauce
-4 tbsp blue cheese
-1 avocado, sliced
-1 medium tomato, chopped
-4 pieces of kale, chopped
-2 cloves garlic
-3 tbsp olive oil, separated
-salt and pepper to taste

Instructions:

1) Preheat your oven to 400 degrees.
2) Toss the cauliflower in 2 tbsp olive oil, salt, and pepper. Throw them on a baking sheet and pop into the oven for about 15 minutes.
3) In the meantime, heat up the additional tbsp of olive oil in a skillet over medium high heat.
4) Once heated, add in the garlic and let cook alone for about a minute.
5) Add in the kale and sautee for about 3-5 minutes. During this time place the wrawp pieces of top to warm them and make them a bit more malleable. Remove from heat once cooked.
6) Once the cauliflower has cooked for 15 minutes, remove it form the oven, toss it in the buffalo sauce, and return it to the oven for an additional 5 minutes.
7) Make your tacos! Split all of the ingredients between the 8 tacos.
8) Enjoy!

Let me know what you think in the comments below! I'd love to hear from you.
 

Mom's Turkey Meatballs

So I am a wee bit behind on posting this recipe (SORRY), but it has been a little hectic the past week or two. I'm finally getting a chance to breathe, so get ready for some recipes coming your way!

Growing up, my mom made the best meatballs in my opinion. We aren't Italian. In fact, my mom is German and Irish, so literally nowhere near Italian. So I'm not going to pretend these are super authentic Italian meatballs. But I grew up eating them, and they will forever hold a special place in my heart.

Back when I was a kid, mom would make these using ground beef. If you haven't seen me mention it in previous posts, she is now a vegan. So clearly she isn't enjoying these anymore (sorry mom), but I still am. I have adapted them to use ground turkey instead because I just don't eat red meat all that often. But if you're into beef, go for it! Other than the turkey and a couple of other minor changes, these are exactly my mom's recipe. So I can't take too much credit for them, but I hope you enjoy them as much as I do!

Here's What You'll Need:

-1 lb of ground turkey (Anywhere between 1 and 1.25 lbs will work just fine with these exact measurements)
-1/2 cup grated parmesan cheese
-2 eggs
-1 tbsp dried parsley
-1/2 tsp dried onion
-1/4 tsp sea salt
-1/8 tsp black pepper
-2 tbsp unsweetened almond milk (or any milk of your choice)
-1 clove garlic
-1/2 cup whole wheat bread crumbs
 

Instructions:

1) Preheat your oven to 375 degrees.
2) Mix all ingredients together in a bowl using your hands. Mix thoroughly to try to get everything as evenly spread as possible.
3) Use a 1/4 cup measuring cup to measure out the meatballs, and form into balls with your hands. Place the meatballs evenly on a greased baking sheet.
4) Once the oven is preheated, place the meatballs into the oven and cook 12 minutes per side (flipping half way through)
5) Remove the meatballs from the oven, and enjoy!

There are so many ways to eat these meatballs. Throw them in with some pasta or zoodles, add them to a nice veggie bowl, or even have one in the place of a breakfast meat. The options are endless! I'd love to hear how you ate them and what you think in the comments below!

Spiralized Broccoli Greek Yogurt Alfredo with Smoked Salmon and Mushrooms

If you haven't noticed, broccoli stem noodles are creeping up on my list of favorite spiralized vegetables. They taste like broccoli florets with an added crunchy texture, so basically they're perfect. Plus they go well with pretty much everything I've tried so far.

For some reason when I go to make them, I keep being drawn to a creamy sauce. So I figured, why not a healthier alfredo made with non fat Greek yogurt. Throw in some mushrooms and smoked salmon (or shrimp works just as well if you aren't a fan), and voila! A delicious dinner or lunch!

Here's what you'll need:

-4 broccoli stems, spiralized
-3 cloves of garlic, minced
-1 tbsp and 1 tsp ghee, separated (I use Farm to Gold)
-1/4 cup water
-One 6 oz container of nonfat plain Greek yogurt (I use Wallaby)
-3 tbsp shredded parmesan
-1 tsp dried parsley
-Black pepper to taste
-3 oz smoked salmon
-3 baby Bella mushrooms, chopped

Instructions:

1) In a large pan, heat up the tsp of ghee over medium high heat and add in 1 clove of garlic once it's melted. Let cook for about a minute alone.
2) Add in the spiralized broccoli stems, and let them cook for a good 5-7 minutes alone.
3) In the meantime, add the tbsp of ghee to a saucepan over low to medium heat, and let it melt. Add in the two tbsp of garlic and let cook for about a minute.
4) Add the water to the saucepan and remove from heat.
5) Progressively add in the Greek yogurt, mixing regularly.
6) Progressively add in the parmesan, mixing regularly. If it doesn't melt in because the mixture is no longer hot, you can put it over very low heat.
7) Mix in the parsley and black pepper.
8) Over in the broccoli pan, add in the mushrooms and let them cook down (about 3 minutes).
9) Add in the smoked salmon to the broccoli mixture and cook for an additional 2-3 minutes.
10) Split the broccoli pan mixture between two bowls, and top each with half of the sauce. Mix together the sauce and veggie-salmon mixture within each bowl.
11) Serve and enjoy!

Let me know what you think in the comments below! I'd love to hear from you.

Sriracha Ginger Turkey Meatballs

I'm basically a sriracha fiend by nature, and recently I was introduced to Fix Hot Sauce which has put my sriracha game on an entire new level. It's literally the perfect hot sauce, and I basically want to pour it all over everything.

So Monday nights are The Bachelor nights for my friend Emily and I and have been for literally years at this point. We get together, cook dinner, and watch the show. Sometimes we plan exactly what we are going to make, and sometimes it's a look in the fridge and see what can be put together kind of deal. This week was one of the latter. I knew I had ground turkey, but I really wasn't feeling the standard tacos or burgers. So I thought why not meatballs...and sriracha? And really the rest is history.

I felt like this one was a bit of a gamble, but Emily's first bite was followed by, "These have to go on the blog!" So I knew we had a winner. They have a nice little kick but nothing too overwhelming for those of you non-spicy fans. Seriously, these guys are a must try. I know you might be a little hesitant, but do it! You won't regret these, I promise.

Here's what you'll need:

-1 lb ground turkey
-1/2 cup panko or whole wheat bread crumbs
-1 egg
-1/4 white onion, chopped
-1 clove garlic, minced
-1 tsp fresh ginger, grated
-1 tsp sesame oil
-1 tbsp tamari or low sodium soy sauce
-1 tbsp sriracha
-1 tbsp fresh cilantro, chopped (or 1 tsp dried)

Instructions:

1) Preheat the oven to 375 degrees.
2) Mix together all of the ingredients in a bowl. Mix it really well, spreading out everything as evenly as possible.
3) Using 1/4 cup measuring cup, form the meatballs and place evenly on a baking sheet (I sprayed mine with coconut oil). This should make about 8 meatballs.
4) Put the meatballs into the oven and cook for 12 minutes. Take them out, flip them, and place them back in the oven. Cook for another 12 minutes.
5) Remove the meatballs, serve, and enjoy!

I served mine over some some sauteed veggies and topped it all with a quick, throw together sauce made with more sriracha, tamari, garlic, and ginger. It was perfect! Let me know what you think below.

Shrimp and Veggie Stir Fry in a Spicy Ginger Garlic Sauce

So this is one of those "I swear it tastes better than it looks" kind of meals! Winter is a killer when I want to share dinner recipes because non-natural light is, well, ugly. But what can ya do? 

It's Sunday which has commonly been a Chinese takeout night in my family. It's an easy and tasty way to finish up the weekend. So I figured why not save on the money and greasy food and make my own, healthier version?

I started this meal out thinking that I was going to make a stir fry over broccoli stem noodles. But my smaller noodle blade for my spiralizer was in the dishwasher, so I figured I'd just switch it out for the next size, no biggie. WRONG. It literally turned the broccoli stems into something I'd liken to the looks of shaved parmesan cheese. Not really the most aesthetically appealing, and they didn't really pan out to be a good base for the meal. Oh well, again what can ya do? So I just decided to throw them into the stir fry, and put it all over some brown rice instead. 

I think this must have been one of those weird twist of fate mistakes because the shaved broccoli stem pieces were a perfect addition consistency-wise and added a nice crunch like that of a water chestnut. All in all, everything turned out delicious, and the sauce, although spicy, is AMAZING. I might need to put it on everything, just saying.

Here's What You'll Need:

-5 oz cooked shrimp
-1 red bell pepper, cut into small pieces
-2 bundles of baby bok choy, removed from stem and cleaned
-4 broccoli stems, spiralized with second blade or just sliced very thinly
-1 tbsp olive oil
-3 cloves garlic, minced and separated
-2 tsp sesame oil
-4 tbsp low sodium soy sauce or Tamari
-2 tbsp fresh ginger, minced (NOT shaved - if you use shaved ginger it will be significantly less than 2 tbsp)
-2 tbsp sriracha (I use Fix Hot Sauce)
-2 tbsp pure cane sugar

Instructions:

1) In a pan over medium high heat, heat up the olive oil. Once hot, add in one clove of garlic, and cook for 1-2 minutes.
2) Add in the broccoli stem pieces and cook alone for about 2 minutes.
3) Mix around the broccoli stem pieces, and add in the bell pepper and bok choy. Cover and cook for about 5-7 minutes until the boy choy is wilted and bell pepper is cooked through.
4) In the meantime, mix together the soy sauce, sesame oil, remaining garlic, ginger, sriracha, and sugar in a bowl. 
5) Add the shrimp to the pan and top the whole thing with the sauce. Let cook for another 2- 3 minutes, mixing regularly.
6) Split the stir fry between two bowls, and enjoy!

I served mine over about 1/2 cup of brown rice, and it was perfect. Let me know what you think in the comments below!