We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.
Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.
Cauliflower is an extremely versatile vegetable, which is one of the reasons I love it so much. We’ve roasted it, steamed it, and pan sautéed it. We’ve served as a substitute for rice, orzo, and potatoes in recipes like Lobster Cauliflower Risotto and Sour Cream and Chive Cauliflower Mash.
Lately, we’ve been experimenting with using cauliflower as a thickening/cream-like agent. (If you missed last week’s Bacon and Cauliflower Creamed Spinach, go check it out.) We get really excited when we’re able to “sneak more vegetables in” like this. Plus, the spicy curry flavors of this particular soup are perfect for warming up on these ever colder late-fall days. Better yet, there’s nearly no work involved in making this recipe! We hope you enjoy this recipe as much as we did!
Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.
This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!
Many moons ago, we made an “angry chicken parm” bite for the blog, and its one of our unsung favorite recipes. Since then, we’ve experimented with different types of dairy-free cheese with varying degrees of quality. This week’s chicken parmesan recipe doesn’t have to have cheese, dairy-free or otherwise, as it tastes delicious either way.
While it has been at least 6 years since I last had a standard chicken parmesan at an Italian restaurant or home made, this tastes even better than I had remembered it. We hope you’ll feel the same way.
Egg Foo Yung (spelled in myriad ways) is a standard American Chinese take-out item served in a lot of variations. Chicken, shrimp, scallop, beef, pork, or combination are regular menu items. Up until about a month ago, I had never tried this dish. While it is one of my mother’s favorite take-out items, I always assumed I wouldn’t like it. I’m not sure if it was the name, the appearance, stubbornness, or a combination of these factors. As fortune would have it one day, leftovers were in my refrigerator and I was short on other options, so I decided to give it a try. Guess what—it’s delicious.
Having tasted this masterpiece, I wanted to see if it could be made at home with fresh ingredients. This iteration of egg foo yung doesn’t include any additional protein, although one could add a chopped, cooked protein to the egg mixture to add substance. I’ve used potato starch as a way to thicken the egg foo yung sauce, but is not mandatory. The sauce will be very watery, but the flavor is there. Even Heather liked this recipe, which was a great surprise. We’ve added it to the list of things she didn’t like until I made it (#humblebrag): Brussels sprouts, French onion soup, and asparagus.
We know you’ll like this paleo-spin on a take-out favorite. Let us know what you think in the comments!