Whole Roasted Cauliflower With Butter Sauce

INGREDIENTS LIST FOR THE WHOLE ROASTED CAULIFLOWER

  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
  • 1/3 cup (70)g melted butter
  • Fresh cracked pepper


DIRECTIONS

1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.

2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.

3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.

4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.

5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.

Source https://www.eatwell101.com/whole-roasted-cauliflower-recipe

SPICY VEGAN JAMBALAYA HEALTHY RECIPE

I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! Even now that I’m back to being an omnivore, this recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
SPICY VEGAN JAMBALAYA HEALTHY RECIPE
SPICY VEGAN JAMBALAYA HEALTHY RECIPE
INGREDIENTS
  • 3 Tbsp. extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, chopped
  • 4 large stalks celery, diced
  • 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things - 1 Tbsp. gives it a nice kick)
  • 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes - they'll break down as it all cooks)
  • 2 cups uncooked brown rice
  • 4.5 cups vegetable stock
  • 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don't have any of the vegan stuff handy, just leave it out!)
  • 3 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons hot sauce (I use Sriracha)
  • salt and pepper to taste
  • 1.5 cups chopped cilantro, plus extra for garnish
INSTRUCTIONS
  1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
  2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
  3. Add tomatoes and cook an additional minute or two to soften them up.
  4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
  5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.
NOTES
This jambalaya has a nice kick to it - use more or less jalapeño and paprika depending on how spicy you like things. Add cooked shrimp or andouille to make this a heartier meat dish.

Banana Mango Smoothie Healthy Recipe

After some trail and error, I finally got the hang of it, and now mangos rock my world! For those of your still scared of the fresh mango,  Mango.org gives you all the “how-tos” and steps 🙂  Also check out your local store for frozen mango chunks, they are all ready to hop into your blender for smoothies like this!
Now on to the smoothie! This fun combo of banana and mango will surely have your taste buds doing a happy jig!  So sit back, chill out and enjoy this tasty smoothie all summer long!
Note: If you do not have frozen fruit to use for the smoothies, fresh fruit will work just fine. If using fresh fruit, make sure to add a handful of ice to the other ingredients before blending. The frozen fruit just adds that cold element to make an ice cold drink. 
Banana Mango Smoothie Healthy Recipe
Banana Mango Smoothie Healthy Recipe
Ingredients:
  • 1 cup frozen mango
  • 1 large banana
  • 1 TB chia seeds
  • 1/2 cup orange juice
  • 1/2 cup almond milk (or regular or coconut milk)
  • favorite optional add-in: 1-2 drops Orange or Lemon essential oil

Directions
  1. Place all ingredients in a blender and blend until smooth.

Source

Chia Coconut Pudding Healthy Recipe

We’ve gotten into the habit of making homemade coconut milk, which is very easy to do with a high-powered blender. Most packaged coconut milk contains additives, so we feel better drinking a homemade version made with just coconut and water. It only lasts for a few days, though, and this pudding recipe is a great way to use it while it’s fresh.
The trick to making chia coconut pudding without clumps is to whisk the seeds into the coconut milk slowly and stir periodically. The pudding starts to thicken after a few hours, but you’ll want to refrigerate it overnight for the best results.The flavor of this pudding is absolutely delicious, but you can play with it to come up with different combinations. A little cinnamon or lemon zest would make wonderful flavors, too.
Chia Coconut Pudding Healthy Recipe
Chia Coconut Pudding Healthy Recipe
Ingredients
  • 2 cups full-fat coconut milk
  • 1 tbs. pure maple syrup
  • 1/2 tsp. vanilla extract
  • 1/4 cup chia seeds
  • 1 cup mixed berries
Instructions

  1. In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.
  2. Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.
  3. When ready to serve, divide the chia coconut pudding into 3 bowls or jars, and top with berries.


Avocado Toast with Eggs, Spinach, and Tomatoes Healthy Recipe

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.
A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?
Avocado Toast with Eggs, Spinach, and Tomatoes Healthy Recipe
Avocado Toast with Eggs, Spinach, and Tomatoes Healthy Recipe
INGREDIENTS:
  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced

DIRECTIONS:
  1. Spray a small skillet with non-stick cooking spray. Add the shallot and spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.
  2. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.
  3. Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. Serve immediately.
  4. Note-to make this gluten-free, use gluten-free bread.