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.

Vegan Raisin Cinnamon Roll Oats

It has been unbearably cold the past day or two here in New Jersey, and my room felt like it was -15 degrees when I woke up this morning. So oats were pretty much a necessity. They're the perfect, cozy breakfast and not sure if it's just me, but when it's cold, I want sweets. 

So I was going through flavors in my head and decided to go with cinnamon raisin, a winning combo, and for some reason it just reminds me of winter. But then I decided to add a cream cheese spread on top. I fed my sister a bowl, and her response was "this tastes like Cinnabon!" So basically she decided that these were raisin cinnamon roll oats. Great story, I know. But really, they taste pretty darn good.

Here's what you'll need:

-1 cup rolled oats
-2 cups and 1 tsp unsweetened almond milk, separated
-1 tbsp cinnamon
-2 tbsp and 1 tsp maple syrup
-2 tbsp raisins
-1 tbsp chia seeds
-Pinch of sea salt
-1 tbsp Kite Hill almond milk cream cheese style spread
-1 tsp slivered almonds
-Additional raisins and cinnamon as desired

Instructions:

1) Mix the rolled oats and almond milk together in a saucepan and bring to a boil.
2) Once boiling, reduce heat to low and begin stirring regularly.
3) Add in the tbsp cinnamon, 2 tbsp maple syrup, sea salt, and 2 tbsp raisins. Keep stirring until oats thicken.
4) Mix in the chia seeds and cook until oats reach desired consistency.
5) In a bowl, mix together the Kite Hill spread, 1 tsp almond milk, and 1 tsp maple syrup until smooth.
6) Split the oats between two bowls. Top each bowl with half of the Kite Hill mixture, slivered almonds, and additional raisins and cinnamon as desired.
7) Enjoy!

Let me know what you think in the comments below!

Chocolate Peanut Butter Banana Oats

Is it just me, or are Tuesdays the worst? Mondays are pretty bad, but at least you're fresh off the weekend. On Tuesday's the weekday blues are in full effect, and you're still pretty freakin' far from the weekend.

This morning I decided that I would not give into Tuesday. In fact, I was going to eat chocolate for breakfast! And then slather it in peanut butter! And obviously add bananas for good measure. So I did just that.

Here's what you'll need:

-1 cup rolled oats
-2 cups unsweetened almond milk (or milk of choice)
-1 tbsp and 2 tsp natural creamy peanut butter, separated (I use Crazy Richard's Peanut Butter)
-2 tbsp unsweetened cocoa powder
-1.5 bananas, sliced and separated
-1 tbsp maple syrup
-Dash of sea salt
-2 small pieces of dark chocolate (at least 70% - I used Endangered Species Chocolate's dark chocolate with cocoa nibs which is 72%)

Instructions:

1) Mix together the oats and almond milk on the stove top over high heat. Cook until boiling.
2) Once boiling, reduce to low heat, and begin stirring regularly for about 3-5 minutes.
3) Add in the cocoa powder, 1 tbsp peanut butter, sea salt, 1 sliced banana, and maple syrup. Continue to stir regularly as the oats thicken.
4) Continue to heat and stir until the oats reach your desired consistency (about 5-10 minutes depending on your stove).
5) Remove from heat, and split the oats between two bowls. 
6) Stick one small piece of dark chocolate into the middle of each bowl immediately.
7) Split the remaining banana slices to top the two bowls.
8) Drizzle 1 tsp of peanut butter on top of each bowl.
9) Enjoy!

By sticking the chocolate in when the oats are right off the stove top, it should melt that little piece of chocolate. It is AMAZING! In general, this combo is pretty heavenly, but that little tiny square gives it just that extra something. Let me know what you think in the comments below!