January 22, 2016

Korean Chicken and Cauliflower Fried rice

It has taken me a long time to decide to get back into blogging. It is not because I didn't enjoy it, but it takes time. And time is not really my friend these days. BUT, every time I post a picture of my dinner a handfull of you ask me for the recipe. And I get emails weekly asking for tips, advice, or recipes on eating paleo and/or how to eat healthy. And while I could email each person individually I decided to get back on here and post some recipes. For me, blogs are my main source of recipe inspiration, so I hope I can do that for some of you!

This recipe was super easy and seriously delicious. I hadn't really decided I was going to blog it until after taking horrible iPhone pics and then it was gone. Like the entire dinner devoured before I could even think of getting the Canon out. O well. Next time I make it I will update the picture, but for now all you need to know is this is delicious, and easy, and very kid approved. Also I don't know how these bloggers get these amazing pictures at dinnertime. Im lucky to have everyone sitting waiting to eat. If I dare mention "hold on guys, mommy needs a picture" we would have some crying for sure . So it may be crappy iPhone pics for a while until I figure it all out again. Anyways. The Food.

Korean Chicken 
Recipe was slightly adapted from The Endless Meal

 1.5-2lbs chicken thighs, drumsticks, breasts ( I used a mix of drumsticks and breasts)
4 tablespoons honey
2-3 tablespoons Siracha (or red chili paste)
2 tablespoons coconut aminos (or soy sauce)
1 tablespoon sesame oil
2 cloves garlic, finely minced
sesame seeds and green onions for garnish


1. Place chicken in a resealable bag. Add the honey, siracha, coconut amigos, sesame oil, and garlic and seal the bag. Squish the bag around a little so that the marinade coats all the chicken. Let the chicken marinate 1-24 hours in the fridge.

2. Line an 8X11 baking dish with parchment paper . Preheat your oven to 425 degrees Fahrenheit.

3. Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in oven for 25-30 minutes, turning a few times. Once it is cooked through, Broil the chicken at 425 for another 10-15 minutes until it is nice and dark red. Be sure to keep a close eye on this as all broilers are different.

Cauliflower Fried Rice 
This is one of my all time favorite ways to eat cauliflower. It has so much flavor!


1 large head of cauliflower ( riced in food processor ) * see notes
1-2 teaspoons avocado or olive oil
1 1/2 teaspoon sesame oil
1 1/2 teaspoons coconut aminos or soy sauce
1 egg, beaten
1/2 onion finely diced
2 cloves garlic finely minced
green onions for garnish
salt and pepper to taste


1. In a large skillet (I used a cast iron), over medium high heat, add avocado oil and onions. Saute  a few minutes until onions start to soften, then add garlic and sauté 2 minutes. Add in riced cauliflower and saute 6-8 minutes until it just starts to soften, stirring often. Push the cauliflower to the side of the pan and add the beaten egg, cooking until soft scramble. Once egg is almost done, stir it all together. Add sesame oil and coconut aminos. Let cook another minute or so until everything is warmed through. Season with salt and pepper to taste, and add onion garnish .

* To rice cauliflower:
Working in batches, pulse small florets (just the cauliflower chunks) in food processor until it resembles rice This will take a few pulses . And Voila! You now have riced cauliflower ...

January 12, 2015

A New Year, A New Focus..... And some delicious Cauliflower "couscous"

It almost feels weird getting back into blogging. I have taken a super long break from it and have been focusing all of my time on my three littles. And I could not be enjoying my time more. But, as the oldest now spends over half his day in kindergarten, and my 3 year old will play by himself for hours, and my toddler takes a solid 2 hour nap everyday, I have found myself needing something for "me to be working on. Don't get me wrong, I love playing with these boys all day, but there are a few minutes in the day that I would like to be working on something for me. And I think my life is finally to a point that I can dedicate some time for it. So here I am. Back at it. And honestly I had no intentions of posting a recipe anytime soon, but I have had several people ask me when I am going to start posting recipes again, and I felt it was time. 

This year I am re-foscuing on feeding my family natural. whole foods. While we mostly eat that way anyways (besides a few treats here and there), I felt the need to re-energize myself on menu planning, exercising, and re-inventing our diet to be fun, satisfying, and completely free of processed anything! I am constantly being emailed by friends or even random people who know we eat well, asking me for advice on how to feed them and their kids, how to balance everything, and of course recipe suggestions. So here we are. A new year, and a new focus. I am focusing on using my talents and passions and helping others live a healthier and happier life! The picture below looks terrible. In fact the cauli "couscous" does not look at all appetizing! I didn't think to take a picture until we ate most of it and packaged up the rest for later. And I thought, maybe I would like to use this recipe sometime. Next time I make it I will update the picture, but until then trust me when I say this salad is seriously amazing. I had everyone eating it up! It is somewhat of a pain to make, but makes a huge batch and is so good the next day. Its a great way to fuel your body and enjoy what you are eating. Below I am posting a bit about the benefits of some of the ingredients in there .. Enjoy! 

Cauliflower: Cauliflower contains sulforaphane, a cancer fighting agent. It is a great anti-inflammatory and provides 77 percent of your daily need for vitamin C. 

Bean Sprouts: When you sprout anything, the Fiber, Protein and Vitamin content increase dramatically. Sprouting the lentils and beans also makes them much easier to digest. 

Avocado: Did you know avocados contain more potassium than a banana? Yup, thats right. They are also loaded with vitamins, from vitamin C, K,to all the B's. My favorite reason for eating them is they are loaded with monounsaturated Fatty Acids, making them the perfect healthy fat. I will be writing a post soon on the importance of eating lots of healthy fats :) 

Cauliflower "couscous"
Recipe adapted from Green Kitchen Stories 
1 Large head of cauliflower (I used a mix of orange and white, thats why mine is a weird color)
1 handful parsley, chopped
1 handful cilantro, chopped 
1/2 cup diced bell peppers ( I used a mix of red and yellow) 
1/3 cup toasted pine nuts
1/4 cup feta cheese crumbled
1/4 cup (or so) of crunchy mixed sprouts, or broccoli sprouts
1 avocado, diced
2 tablespoons chopped green onions 
1 tablespoon capers
1 lemon, juice
1 tablespoon of avocado oil, or cold pressed olive oil
salt and pepper to taste

1: Bring a saucepan with water to a boil
2: Meanwhile, coarsely chop the cauliflower and place the florets and stem in a food processor and pulse until fine couscous, or rice like texture. Do it in batches if it won't all fit. 
3: Pour the cauliflower into the boiling water, and lower heat to simmer and cook for 3 minutes (or slightly less).
4: Drain the cauliflower in a fine mesh sieve and let drain completely. You may have to spoon it around to let water run out. Pour into a serving bowl. Toss in everything but the avocado, feta and pine nuts and toss to combine. Serve warm, or I prefer it chilled. Once chilled, toss with avocado, pine nuts and feta and serve. 

A little green smoothie for me and these little monsters! 

April 15, 2013


Let me start out by saying that this hummus recipe is really just a base for so many other flavor combinations. It is a simple, easy, low ingredient hummus, and you can enjoy as is, or take it in any direction. My boys absolutely love hummus, and I find it's the best way to get them to eat their veggies, plus they are getting extra protein with each bite. Now on to the recipe. 

Your Basic Hummus
makes about 2 cups

2 cans no salt added chickpeas, rinsed and drained well
1/3 cup tahini sauce (sesame paste)
1 large clove garlic, minced
juice of 1 lemon
1-3 tablespoons extra virgin olive oil (depending on consistency)
1/2 teaspoon ground cumin
salt and pepper to taste

In a food processor combine all ingredients and blend until smooth. Thats it. Enjoy!

March 18, 2013

Grain Free Coffee Cake

One thing I am passionate about is trying to live the most natural and healthy life we can, but it can be very challenging to eat, drink, sleep, and nourish our bodies naturally and healthfully. There are so many foods, products, and companies that use words to fool us into believing what we are putting in or on our bodies are "good" for us, when in reality half of those products have very harmful ingredients for our bodies. For me it starts with food. When feeding myself and my family, I try to feed us organic, natural whole foods. No packaged products with hidden ingredients. That being said it can be challenging and tedious and expensive to do so. One way I keep encouraged and reminded of these things is through a few blogs I read. They inspire me through food, life stories, and sharing their products they love as well. Also, it helps to have friends who are also doing the same. My closest friends are a good source for me on skincare products that are safe and natural, as well as vitamins and supplement referrals. One blog I love, and have been following for the past couple of years now is Roost Blog. She recently wrote a post about a skincare line that is natural and safe, and one that she loves. She has also collaborated with the skincare creator Tata Harper, and is giving away one of their products. I loved reading her post this morning because it reminded me of the importance of what we feed our skin as well. I hope you find it a good read, and find my natural recipes encouraging to you as well! Happy Monday! Update: If you are looking for a great line of makeup that is not toxic to your skin, Coco from Roostblog has also wrote a beautiful post about some great products as well! 

Grain Free Coffee Cake
Serves 6

For the Cake:

    2/3 cup honey 
    1/4 cup butter, melted
    4 eggs
    1/2 cup almond milk
    3/4 cup almond flour
    3/4 cup sifted coconut flour
    2 tsp. baking powder
    1/2 tsp. salt
1. Preheat oven to 350 degrees. Grease or butter an 8×8 baking pan.
2. Combine honey, butter, eggs and almond milk in a bowl until well combined.
3. Combine almond flour, coconut flour, baking powder and salt in a separate bowl.
4. Mix dry ingredients into wet ingredients. Stir well.
5. Pour HALF of the cake batter into the prepared cake pan and spread out evenly.
6. Prepare streusel.
Streusel Ingredients:
    1 cup chopped pecans
    2 Tbsp. honey
    1/4 cup butter
    1 1/2 tsp. cinnamon
    1 tsp. coconut flour
1. Combine all the streusel ingredients in a bowl.
2. Distribute half of the streusel over the batter in the pan.
3. Pour the rest of the cake batter on streusel and top with remaining streusel.
4. Bake at 350 degrees for 28-35 minutes. Remove from oven when a knife inserted in the middle comes out clean.