Cuban Style Riced Cauliflower

cuban cauliflower rice

This might be one of my favorite recipes I have to share with you. It is Cuban Style Riced Cauliflower using, you guessed it, cauliflower instead of rice. I was able to find orange cauliflower in my supermarket, which helps to mimic the color of spanish rice. If you can’t find orange, white will work just fine. You could even add a little ground turmeric to dye the cauliflower orange if you desire. The recipe has all of the bold flavors you would expect from a cuban dish, but with far less carbs and calories, and much more nutrition. Plus, the colors of all the fresh ingredients are so gorgeous. Enjoy!

1 head of cauliflower, broken into florets
4 tbsp olive oil
1/3 c red onion
1/2 mango, diced
2 tsp ground cumin
1 tsp oregano
1 tsp minced garlic
1/2 c black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 green onion, thinly sliced
1 plantain sliced diagonally
1 tbsp lime juice
1 tsp lime zest
Sea salt and black pepper

Prepare ingredients

In a food processor, pulse cauliflower until “riced” working in small batches.

Heat 2 tbsp olive oil in a medium frying pan over low to medium heat, add plantains and cover. Cook 4-5 minutes and then flip each slice over. Cook 4-5 minutes longer. Slices should be nicely browned.

While plantains cook, heat a separate pan with 2 tbsp olive oil and add cauliflower “rice”, cook 5 minutes. Add garlic, oregano, and cumin. Stir.
Add red and green onion, cook 2 minutes.

add mango, black beans, lime zest and juice. Stir. Season with sea salt and black pepper.

Transfer to serving bowl and add plantains. Garnish with cilantro.

Yields 6 servings.

Nutty Nourish Bars

Nutty Nourish Bars

A snack shouldn’t just taste great, it should nourish you and provide ample energy to continue your daily tasks. Sometimes we just need a little pick-me-up in the form of coco-nutty chocolate goodness. A release of endorphins and we are on our way to tackle the rest of the day. These Nutty Nourish Bars provide just that; brain charging fats, protein, and excellent minerals and antioxidants from dark chocolate.

2 c unsweetened coconut flakes
2 tbsp melted coconut oil
1/2 c raisins
1/2 c pitted dates
1 c walnuts
1/2 c almonds
2 tbsp honey
1/2 c peanut butter
1/2 c dark chocolate chips (at least 60% cacao)

Grease a 9×9 pan with coconut oil. Add coconut to food processor and blend until coconut is finely shredded.

Add coconut oil. Blend until well combined. Pour into large mixing bowl.

Next blend walnuts and almonds until gritty in texture. Add to coconut mixture.

Add dates and raisins to food processor and blend until slightly chunky. Add to mixture.

Stir mixture to combine. Add honey and peanut butter. Stir well to combine all ingredients.

Press into pan.

Melt chocolate over a double broiler or in microwave and drizzle over the top. Allow to chill in refrigerator for 1 hour.

Store in refrigerator for up to 1 week.

Crunchy Radish and Pea Salad

Crunchy Radish and Pea Salad

The other day I was grocery shopping at the Polish market by my house. In the pre-made salad section I came across a radish salad. I was about to put it in my cart when I thought, “I can make this myself.” So I picked up some radishes, scallions and added some of the peas I had at home. This salad would pair well with a hot entree or make a nice side dish in the summer instead of coleslaw. It is straight forward and simple, but very beautiful and tasty.

10 radishes thinly sliced
2 scallions thinly sliced
1 cup green peas
1/2 cup sour cream
Sea salt and black pepper to taste

Thinly slice scallions and radishes. Thaw peas or blanch them.

In a small bowl, combine peas, scallions and radishes.

Add sour cream and stir well.

If serving right away, add salt and pepper. Otherwise wait until you are serving to season to prevent salad from getting watery.

Greek Yogurt Mugs with Honey Roasted Guava and Toasted Coconut

Greek Yogurt Mugs with Honey Roasted Guava and Toasted Coconut

This super healthy recipe combines tangy greek yogurt with sweet and nutty honey roasted guava and toasted coconut. A perfect snack morning, noon or night – high in protein, good for you fats and antioxidants.

Greek Yogurt Mugs with Honey Roasted Guava and Toasted Coconut.

4 ripe guavas
1 cup greek yogurt
3 tbsp honey
2 tbsp coconut flakes

Preheat oven to 350

Rinse guavas, cut off ends and slice into segments.

Set onto parchment paper lined baking sheet. Drizzle with 2 tbsp honey. Bake for 8 minutes.

Add coconut flakes and bake 2 minutes longer.

In a small bowl, add greek yogurt, arrange guavas and top with shredded coconut and remainder of honey.