Friday, January 23, 2015

Cauliflower Rice Taco Bowl

This is a super lazy recipe, but also very delicious! Sometimes we have even made it with regular rice instead of cauliflower rice, when we felt we needed some extra carbohydrates after a tough workout.

I made the rice just like Melissa Joulwan recommended on her blog, and that was in the oven. So much easier!

It's essentially a taco, so you can add whatever you normally like on your tacos. We are pretty plain, so we just like meat, tomatoes and guacamole. If you do sour cream or cheese, you could certainly add those.

Ingredients
1) 1 pound ground beef
2) 1 head of cauliflower (or 1 package of florets), made into cauliflower rice (or use regular rice if you eat it!)
3) 1-2 cups of salsa
Toppings: Any you'd like----we added diced tomatoes and guacamole. But I would have also loved some sliced olives on top, too! And shredded lettuce, if we had it on hand.

**Servings: 4**

Instructions
1) Make your cauliflower rice or regular rice. Plenty of recipes out there!
2) While your rice is cooking, heat up a large skillet over medium high heat. Add your ground beef and break into small pieces as it cooks.
3) Once the meat is cooked, you can drain some of the grease remaining if you had some cook off (we used 75%, so we had about 1/4 cup that we drained off).
4) Add in 1 cup of salsa and stir. Does it look moist enough and flavored enough for you? If not, add some more salsa. I like A LOT of salsa in my ground beef so I added about 2 cups.
5) Make your bowl: add some rice, your meat, and whatever toppings you want. We added diced tomatoes and some guacamole and this was an awesome dinner indeed!






Thursday, January 15, 2015

Chorizo Potato Hash

I made this for dinner because breakfast for dinner is amazing. We were watching an episode of The Taste on tv, and they were cooking with chorizo and I was definitely inspired to do the same. I had a bunch of peppers that were about to go old, so they were perfect for this recipe.

You will not regret making this dish. You will only regret not making more! It's comforting and delicious.

Ingredients
1) 1 pound of chorizo
2) 1 pound of potatoes
3) 2-3 bell peppers of your choice (I had red, orange and yellow on hand)
4) Salt and pepper, to taste
5) Optional: 4 eggs

Instructions
1) Heat up a large skillet over medium high heat.
2) Dice your peppers and potatoes into small-sized cubes.
3) Remove the casing from your chorizo, and chop into small-sized cubes.
4) Add the chorizo to the pan when it is hot. Cook for 5 minutes until it releases liquid and starts to brown.
5) Add in your potatoes and peppers. Cook for 20 minutes, stirring often to prevent burning.
6) Time to eat! Add on a fried egg on top if desired, it will make everyone happy!

Thursday, January 8, 2015

Banana Coconut Popcicles

It has been a very long time since I have posted----school is kicking my butt and keeping me VERY busy. But I am vowing to try and post again and add some extra recipes to the blog. I've already got a few ideas...

So this recipe was entirely created by my fiance, and he absolutely nailed it! Super simple, and really delicious. Using ripe bananas will make it even sweeter! Enjoy!

Ingredients
1) 3 bananas
2) 1 cup of coconut milk

Instructions
1) Add all the ingredients to a blender.
2) Mix until smooth.
3) Pour into a popsicle mold, and let chill for at least 4 hours or until firm.



Monday, September 15, 2014

Salty Citrus Kombucha

We have been trying our hand at creating some new flavors of kombucha, versus our normal one fruit variety that we normally drink. This version was a take on a new flavor we tried at the store, and we really enjoyed the outcome.

You could use any variety of citrus juice that you like or have on hand. The orange juice helps balance the other, more sour, juices so I would definitely keep that one in this no matter how you alter it. The sea salt helps add some depth to the flavor and helps with electrolyte balance too, so it's a win-win.

Hope you enjoy!

Ingredients
1) 24-28 ounces of unflavored kombucha
2) 1/4 cup of orange juice
3) 1/4 cup of grapefruit juice
4) 2 Tablespoons of lemon juice, or lime juice, or 1 tablespoon of each (which is what I did)
5) 1/8 teaspoon of sea salt

Instructions
1) Add your citrus juices and sea salt to a 32 ounce jar, and stir.
2) Fill up the rest of the jar with kombucha and mix.
3) Put in the fridge to drink right away, or keep on the counter for a day to add carbonation before you refrigerate.

Wednesday, September 3, 2014

Green Beef Scramble

This recipe was inspired by an episode of something on the Food Network I happened to catch while browsing cable when we were staying at a hotel recently. The recipe was one of those late night specials that the people raved they would love to eat after a few drinks at 2 a.m.

So as soon as we got home from the hotel, I wanted to try and make the same concept and see how it tasted. Beef plus some chopped up greens and a few eggs. Simple enough! This came together really easily and ended up being a delicious lunch, but would be great for breakfast or dinner as well!

Ingredients
1) 1 pound of ground beef
2) 1 onion, diced
3) 4-6 cups of diced greens (kale or spinach)
4) 4 eggs
5) Salt & Pepper

**Servings: 3-4**

Instructions
1) Preheat a large skillet over medium-high heat. Add your ground beef and break up into small pieces with a wooden spoon.
2) Chop up your onion, and then add it to your ground beef mixture. Season with salt and pepper. Cook for 15 minutes, until the onions are soft and beef is cooked thoroughly. Lower heat to medium at this time.

3) Chop your chosen green, and add to your mixture. Cook for 5 minutes, until wilted.
4) Mix your eggs together in a separate bowl, and add some more salt and pepper to them.
5) Pour the eggs into the mixture, and stir to combine. Cook for 2-3 minutes until the eggs have cooked up. Serve and enjoy!


Thursday, August 28, 2014

Hawaiian Pizza Soup

Sometimes I really miss pizza. We've whipped up some gluten-free, Paleo crusts before, but it does take some effort and I don't have a lot of time these days. I decided to try and just throw some pizza flavors in the crockpot and see what happened. My boyfriend's favorite pizza is Hawaiian, so I improved with some sausage, threw in some pineapple, tomatoes, and some greens for good luck. The result was very tasty! I brought this to school and people got jealous, so you know it must be good!

Ingredients
1) 2 pounds of cooked sausage (I used chicken and apple)
2) 2-3 cans of diced tomatoes (15oz cans)
3) 2 cans of tomato sauce (15oz cans)
4) 3 cups of diced pineapple
5) 2-3 cups of chopped kale or spinach
Extra: 1/2 tablespoon of Italian seasonings, 1/2 teaspoon or so of salt

Instructions
1) Heat up a large skillet or cast iron over medium-high heat. Chop up your sausage and throw in the pan to brown up and get some color on it. Gordon Ramsey says color is flavor, so this step is important!
2) While the sausage is browning, add your diced tomatoes, tomato sauce and diced pineapples to your crockpot. If you want it extra tomato-y, then add the 3 cans of diced tomatoes, but 2 also works great. Your choice! Add the chopped kale or spinach at this time too. I added a lot of kale, because it cooks down 90%.
3) Once the sausage has browned to your liking, add it to your crockpot.
4) Stir to incorporate, then add your Italian seasoning and salt, stirring again.
5) Cook on low for 4-5 hours, and enjoy!


Wednesday, August 20, 2014

Coconut Kiwi Pineapple Kombucha

We drink kombucha every single day. It tastes delicious and is a great probiotic. We normally keep it pretty simple with our flavorings, but I wanted to try and recreate some of the tasty store-bought kombucha drinks that we have tried and loved. This one was a take on a brand we like, and I think the finished product tastes pretty delicious and the coconut water adds some extra deliciousness and health benefits!

Ingredients
1) 24 ounces of unflavored kombucha
2) 1/2 cup of coconut water
3) 1/4 cup of pineapple
4) 1 kiwi

Instructions
1) Add the coconut water, pineapple and kiwi to a blender or food processor.
2) Puree until smooth.
3) Add mixture to a 32oz jar, and then fill the rest of the way with the kombucha (about 24 ounces).
4) Store in the fridge immediately if you want to drink right away, or let sit on the counter for a day to add more carbonation and then refrigerate.