Coconut Lime Rice (Grain-Free!)

One of my favorite grain-free discoveries has been cauliflower "rice". And just like regular rice, the versatility of it. Two of my go-to recipes are my Mexican Rice Bowls and my Mediterranean Paella . I love making both of these dishes because they are great one-pot meals and you can eat leftovers for days.

Last week, I wanted to switch it up and try something new but still using cauliflower as the rice component. That is what so great about it. You can find your favorite rice recipe for inspiration and then do your own grain-free version using cauliflower.

I was inspired with this particular dish while browsing food sites the other day, and I saw a side dish for tropical rice. It sounded fantastic so I decided to do my own grain-free version, Here I use coconut, cilantro and lime for a great tropical flavor. A natural sweetness comes from the raisins and a crunch from the toasted almonds. It turned out great and I served citrus marinated grouper filets over top.

Feel free to tweak the recipe as you wish - macadamia nuts instead of almonds and adding a different dried fruit all are great options!

COCONUT LIME RICE (GRAIN-FREE!)
1 head of cauliflower, trimmed and roughly cut into 4 or 5 segments
1 small onion, chopped
1 small green pepper, chopped
1/2 cup of celery chopped
1/3 cup of toasted coconut (recipe below, can make ahead of time)
1/4 cup of blanched almond slivers
2 tablespoons of coconut oil
The zest of 3 limes
The juice of 3 limes
1/3 cup of light coconut milk
1/4 cup of chopped cilantro
1/3 cup of raisins
Salt and pepper to taste
Extra lime zest and cilantro for garnishing

In a food processor add the cauliflower (one section at a time) and pulse until it's chopped into the consistency of  rice. (Do not over pulse/chop the cauliflower. You want it to have the right texture, and over chopping it will make is too mushy). Continue to chop the cauliflower one section at a time, adding the finished product to a separate large bowl. Put the cauliflower aside. Next, take a large skillet over medium heat and add the two tablespoons of coconut oil with the chopped onion, pepper and celery. Cook until the veggies are softened and the onion is translucent. Add the cauliflower to the skillet and turn the heat up to medium-high. Using a wooden spoon, stir around the cauliflower allowing it to brown and crisp up in some areas. This part is important in achieving the perfect texture for the "rice". Slowly start to add the 1/3 cup of coconut milk while stirring well. Eventually, the cauliflower should start to brown up (even sticking to the bottom of the pan at times) but keep stirring. You don't want to add too much liquid because you lose the consistency of the rice and it will get too soft and mushy. So don't overdo the coconut milk. Let it sit and "fry" up a bit while you stir frequently for about 10 minutes. In the mean time, heat a dry skillet over medium/medium-low heat and add the almond slivers. Stir frequently until toasted and fragrant (about 6 minutes). Add to the cauliflower along with the toasted coconut, raisins, lime zest, lime juice and cilantro. Stir and let cook for another 10 minutes. Remove from heat and add additional chopped cilantro and lime zest over-top. Serve with grilled fish, chicken or tacos!

TOASTED COCONUT
1/2 cup of unsweetened shredded coconut
2 to 3 packets of splenda, stevia or truvia

Combine coconut and splenda in a bowl. Toast in a dry skillet over medium heat until brown and fragrant. Stir frequently so it doesn't burn (about 3 minutes). Store left over coconut in an air tight container in the fridge to use later.

I also use this as an ice cream topping in my Piña Colada Ice Cream. So good!

Slow Roasted Pork with Cinnamon Apples and Sweet Onions

Yesterday I was inspired to break out my slow cooker and make a delicious meal with basically no work. And that is what a slow cooker is, right? I have been so busy lately running around and not having time to cook a REAL dinner (sorry husband), that I figured this was the perfect solution. A one-pot meal that requires barely any work, and that will last a few days (at least)? SOLD.

I called my husband on the way to Whole Foods to tell him the good news: I was picking up a pork tenderloin to slow roast for 8 hours and it was just for him (which was a lie of course). You would have thought I gave him a pot of gold. What is it with men and their meat? Especially messy, whole pieces of meat that you slow roast or barbeque.....anyway, no complaints here! The meal turn out amazing and like I said: Day 3, and we still have a lot of it left.

The good news is there is absolutely no oil or fat of any kind added to this dish. And since pork tenderloin happens to be one of the leanest meats you can buy, you are safe to pig out (no pun intended). More good news is that it comes out so tender it falls apart like short ribs...yes! Like short ribs. A lean pork tenderloin is capable of doing this thanks to Mr. Slow Cooker here. Oh and did I mention the dish is also 100% Paleo? Yes. It's time to dig in.

SLOW ROASTED PORK WITH CINNAMON APPLES AND SWEET ONIONS
1 pork tenderloin (about 1 1/2 pounds), trimmed of fat
2 apples, peeled and sliced (use a sweet varietal such as Gala)
1 sweet onion, sliced (I used Vidalia)
1/3 cup of chicken broth
2 to 3 tablespoons of honey (for Paleo) or agave nectar
2 to 3 tablespoons of Dijon mustard
3 springs of fresh rosemary
3 springs of fresh thyme
6 Sage leafs
Your favorite pork/poultry seasoning (or just salt and pepper)
Cinnamon

Start by taking your pork out of the fridge and let it rest until it reaches room temperature. Next, season the tenderloin generously with your favorite pork/poultry seasoning (I used one that has a mix of rosemary, thyme, sage, salt, pepper and nutmeg) or salt and pepper will work just fine. Massage it into the pork. Place the tenderloin in your slow cooker and pour the chicken broth over the top. Stick the fresh herbs around the pork. Whisk together the honey (or agave) and Dijon mustard. Spoon 1/3 of it over the pork, covering it. Next, add the onions and spoon another 1/3 of the honey mustard mixture over top. Then add your apples as the last layer all over and around the pork and top with the rest of the honey mustard sauce (If you feel like you need a bit more honey/mustard, feel free to make more. It wont hurt!). Sprinkle the apples all around with cinnamon. Set your slow cooker to LOW and cook for about 8 to 10 hours. Around hour 8, take a fork and and see if the pork falls apart easily. If not, let it cook longer. (Side Note: The apples come out very soft in this dish. If you would prefer more of a texture to them, add them to the slow cooker later on in the cooking process). After you are finished slow roasting, serve the pork to individual plates and top with the apple/onion mixture. YUM!

Roasted Veggie Plate

This is a simple roasted veggie dish that I make probably once a week. It's my go-to dish especially when my husband is out of town because I LOVE roasted veggies, and don't mind not having a meat component for dinner (and he usually does). Regardless, you can eat this as your main meal or as a great side dish. It's super healthy and easy to make. You can use any favorite veggies for this, but I absolutely adore roasted eggplant and portobello mushrooms.  I can honestly eat an entire plate of roasted eggplant in one sitting. It's my absolute favorite! I top this dish with roasted shallots, roasted tomatoes (or olive oil packed sun-dried work too), sliced avocado and some crumbled goat cheese (can also use feta or blue). 

Hope you enjoy this simple to make and healthy veggie dish.

 

ROASTED VEGGIE PLATE

2 portobello mushroom caps, whipped clean with stems and ribs removed
1 medium Italian eggplant, cut into 1/4 inch slices
2 medium shallots (or 1 large), sliced razor thin

1/2 cup of roasted tomatoes (or oil packed sun-dried), homemade or store bought

1 avocado sliced
3 tablespoons of olive oil
2 tablespoons of butter or substitute of choice
2 pinches of salt
Goat cheese or feta for topping (optional)
Makes 2 veggie plates. Serves 2 for main course, 4-6 as a side dish.

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick spray and a do the same with a small casserole or glass dish for the two portobello caps. (I actually use a glass pie dish for this and it works perfectly). Place the mushroom caps in the small dish with the stem-side facing up. Next, spread out your eggplant slices onto the cookie sheet, trying not to overlap. In a small bowl, whisk together the olive oil, butter or butter substitute and salt. Using a soft-bristle cooking brush or pastry brush (even a paint brush works as long as it has never been used for paint!), brush the olive oil mixture over both sides of each eggplant slice and over both sides of the mushroom caps. Leave a tiny amount of the mixture left and mix in the sliced shallots with your hands so they are also coated. Sprinkle the shallots on top and around the mushroom caps. Put the mushrooms and eggplant both on the same rack in the oven (about middle to middle-high level, the standard rack level) and roast for 15 minutes. Remove the mushrooms and cover to keep warm as they should be done. Remove the eggplant and flip each slice over and roast for another 5 minutes. Arrange on plates with the mushroom cap and shallots in the middle and place the eggplant slices around it. Stick the sliced avocado in between each eggplant and top with your roasted tomatoes. Last, sprinkle with your favorite crumbly cheese - goat, feta or blue.

Peanut Butter Chocolate Chip Rice Crispy Treats

This is my new favorite desert/snack to make. I have made it two weeks in a row and find that they all go missing within a couple days. The recipe is extremely simple to make and has just the right amount of sweetness to satisfy as a desert but is still healthy enough to have as a snack or even for breakfast.

On Sunday I had a St. Patty's day brunch at the house before attempting to go "bicycle bar-hopping" down the boardwalk in South Beach (let's just say the bikes didn't last too long). Even though these treats are not Irish at all (or even green for that matter), everyone enjoyed having something sweet and light after a very hearty Irish breakfast!

St. Patty's day brunch. Pre-bicycle-bar-hopping...

Now go and make a batch of these gluten free rice crispy treats and enjoy them for breakfast, desert or a snack on the go. Enjoy!

 
PEANUT BUTTER CHOCOLATE CHIP RICE CRISPY TREATS
1 10-ounce bag of puffed brown rice cereal (I used Arrowhead Mills)
5 tablespoons of coconut oil (liquid state)
1/2 cup plus 2 tablespoons of agave nectar or honey
3/4 cup of natural almond butter (or peanut butter, no sugar added)
1/2 teaspoon of salt
2 cups of chocolate chips (my favorite are Enjoy Life)

Preheat oven to 350 degrees. In a large mixing bowl add the puffed brown rice. Next, in a sauce pan over medium heat, add the coconut oil, agave nectar and stir until warmed and combined (about a minute). Next add the almond butter and stir until melted and combined about 2 minutes or so. Slowly pour the mixture over the puffed brown rice a little at a time while stirring with a wooden spoon. Keep adding the liquid mixture to the rice while stirring to make sure all the rice is well coated. Let cool for about 10 minutes or so. While the rice is cooling, grease a casserole dish (I used a 15-inch x 10-inch rectangular baking dish) with melted coconut oil. After the puffed rice has cooled, add your chocolate chips while siring to make sure the chocolate is evenly distributed. Add the mixture to the greased casserole dish while pressing down firmly with the back of the spoon or with your hands. Bake at 350 degrees for about 15 minutes or until golden brown on top. (Beware, your kitchen will smell like freshly baked cookies! Amazing.)

Let cool completely and then cut into squares. (Side note: after cooling, it tends to stick a bit to the dish. Not to fear. Just start cutting the squares out of the dish with a sharp knife and eventually you will be able to remove the whole thing so it's one big rice crispy treat. I find that it is easier to remove it all at once and then cut into individual squares on a cutting board).

Superfruit Granola (Grain Free!)

This granola is made gluten free and grain free with nuts and dried fruit. It makes a perfect bowl of cereal in the morning or a great afternoon snack on the go. Packed with protein and vitamins, this granola has superfruit blueberries and goji berries, combining exceptional nutrient richness and antioxidant qualities.

It's very simple to make but does take some time for the nuts to soak and the granola to bake. Plan to make a big jar of this during a weekend at home and then enjoy it all week long wherever you may travel.

SUPERFRUIT GRANOLA (GRAIN FREE!)
1 cup of raw almonds (unsalted)
3/4 cup of raw hazelnuts (unsalted)
3/4 cup of raw pumpkin seeds (unsalted)
1 cup of unsweetened coconut
3 tablespoons of coconut oil
1/2 cup of agave nectar (or honey)
1 tablespoon of vanilla extract
1 1/2 teaspoon of salt
1 cup of dried unsweetened blueberries
1 cup of dried unsweetened goji berries
1/2 cup of raisins

In a medium size bowl add almonds, hazelnuts and 1/2 cup of pumpkin seeds. Add just enough water to cover nuts and stir in 1 teaspoon of salt. Cover and let soak for 8 hours. (*Side note: the reason why you soak the nuts is because it breaks down the enzyme inhibitors and makes it easier to digest as well as improves nutritional absorption).

After the nuts are done soaking, drain them and add to a food processor. Pulse until the nuts resemble the size and shape of granola. Pulse in the coconut oil, agave nectar, vanilla and 1/2 teaspoon of salt. Pour into a large bowl and stir in the coconut with a spoon. Preheat oven to 175 degrees and line a cookie sheet with parchment paper. Spread out the mixture in an even layer and bake for about 3 hours or until golden and crisp, free of moisture. Be sure to be checking on it periodically.

One hour before the mixture is ready, pour goji berries into a small bowl and add just enough water to cover the berries. Let soak for one hour. (This softens them a little as goji berries tend to be a bit hard). Once the goji berries are done soaking and the nut mixture is done baking, drain and rinse the berries. Lightly pat dry with a towel while letting the nut mixture cool. Once cooled completely, add to a large bowl and stir in the dried blueberries, goji berries, raisins and the remaining 1/4 cup of pumpkin seeds. 

Store in an airtight mason jar or container. Enjoy as cereal with your milk of choice or stirred into your favorite yogurt. Or enjoy plain with nothing at all - believe me this granola taste fantastic on it's own as a healthy snack on the go!

No Pasta Lasagna (Vegan and Gluten Free!)

I took a walk on the wild side over the weekend and decided to give this a shot. No Pasta Lasagna.....not just gluten free but also vegan. Woah. Is it really worth the time and effort when you are pretty sure tofu and vegan cheese could never come close to the real thing? These were my thoughts while slaving away in the kitchen Friday night after a long day of work. Why was I wasting my time (Friday evening time that is) when I know it will never compare to the real thing. Boy was I shocked. So pleasantly shocked that this may be my new favorite dinner. And the taste test of all truth, the husband actually loved it. I made 2 versions of No Pasta Lasagna (both gluten free) but one was vegan and the other used real cheese. Do you believe me when I say that both my husband and I preferred the vegan version best? I know.....wild times.

However I can't take full credit for this delicious vegan recipe as it was adapted from doctor and best selling author Joel Fuhrman, M.D. and his new book 3 Steps To Incredible Health! (Volume 2). It's a great book focusing on nutrition and how to get back into a healthy lifestyle via eating healthy --- but what mostly brought me to purchase it, are the 150+ recipes in the back of the book, most of which are vegan. I rarely cook totally vegan as I am a HUGE CHEESE HEAD and I find it hard to find a non-dairy substitute that actually melts/cooks well. However, I think I have turned over a new leaf.

You must give this recipe a try and surprise yourself at how great this vegan No Pasta Lasagna satisfies. Especially if you are a pasta lover like me!

NO PASTA LASAGNA (Vegan and Gluten Free!)
"NOODLES"
2 large eggplants, sliced lengthwise into 1/4 inch slices
3 small zucchini, sliced lengthwise (thin as possible)
3 small yellow squash, sliced lengthwise (thin as possible)

TOFU RICOTTA
16 ounces of silken tofu
1 small onion cut into quarters
4 garlic cloves, cut in half
1 cup of fresh basil leaves
16 ounces of firm tofu, squeezed dry and crumbled
2 tablespoons of dried Italian herbs
1 teaspoon of salt
1 cup of non-dairy mozzarella cheese (I used Daiya)
1/2 cup of non-dairy Parmesan cheese (I used Go Veggie!)

OTHER INGREDIENTS
4 cups of sliced mushrooms of choice ( I used baby bellas)
8 ounces of spinach
1/2 teaspoon salt
1/4 cup of olive oil
3 cups of low-sodium pasta sauce (I used L.E. Roselli's)
1/2 cup of non-dairy mozzarella cheese (I used Daiva)
1/2 cup of non-dairy Parmesan cheese (I used Go Veggie!)

Preheat oven to 350 degrees. Take out two cookie sheets and spray with non-stick cooking spray. Add the eggplant slices to each tray (it's okay if they overlap slightly) and lightly spray again with the cooking spray. Bake in the oven for about 10 to 15 minutes, until the eggplant is tender but not fully cooked. (You may need to do this in a few batches depending on how many slices you have). Remove the eggplant and set aside on a plate. Repeat the process with the zucchini and squash until all the "noodles" are tender.

While the "noddles" are cooking, make the tofu ricotta. In a food processor, add the silken tofu, onion, garlic, basil, Italian herbs and salt. Process until smooth. Transfer to a large mixing bowl and add the drained/crumbled tofu, the non-dairy mozzarella cheese and the non-dairy Parmesan cheese. Mix well with a spoon until combined and set aside.

Next, in a large sauce pan, add the olive oil over medium heat until warm. Add the mushrooms, spinach and 1/2 teaspoon of salt. Toss well with tongs. Let cook over medium heat for about 10 to 15 minutes (tossing occasionally) until the mushrooms are soft and the spinach is just beginning to wilt. Remove from heat and set aside in a medium bowl.

Now assemble your lasagna using a glass lasagna dish (my size was 15 3/4" x 10 1/4"). Start by spraying the dish with non-stick cooking spray. Then add a small amount of pasta sauce just to coat the bottom of the dish. First layer the eggplant slices, then the spinach and mushroom mixture, then the zucchini and squash slices, then the tofu ricotta, and end with a layer of tomato sauce. Repeat the layers making sure you end with the tomato sauce on top. Sprinkle the top of the lasagna with the remaining 1/2 cup of non-dairy mozzarella and 1/2 cup of non-dairy Parmesan cheese covering the sauce evenly. Bake in the oven (uncovered) at 350 degrees for about 1 hour or until hot and bubbly. Garnish with freshly chopped basil. YUMMY!

Cashew Milk

Nut milk. I have had it many times. Mostly store-bought almond and coconut milk and my thoughts have always been Meh. It tastes alright. Almond and coconut milk serve more of an ingredient I use when baking or making ice cream but not usually to drink straight-up as a milk replacement.

As a kid I used to drink A LOT of milk. I mean my brother and I would go through at least a gallon a week. Maybe in 5 days. It would be something I absolutely craved when I was thirsty. Water, juice, soda----nothing would satisfy like an ice cold glass of milk. Later in life, I cut milk out of my diet as an everyday beverage because too much dairy at once (like many people out there) upset my stomach.

So last night I decided to experiment with cashews as they are known to be a fantastic replacement for dairy, and I came up with the most delicious cashew milk. I shocked myself. This stuff I actually drink as a milk replacement and honestly, it tastes better. I know. It's hard to believe. Best news is that it's vegan, dairy-free and gluten-free. This will be my go-to beverage for breakfast and the perfect drink before or after a workout as it's packed with protein.

I'm so happy to have a better-for-you milk fix back in my life!

CASHEW MILK
1 cup of raw whole cashews (soaked for 8 hours)
5 cups of filtered water
2 tablespoons of agave nectar (or honey)
2 teaspoons of vanilla extract
1 teaspoon of cinnamon (optional)
Pinch/dash of sea salt

Pour raw cashews in a bowl and top with water - just enough to cover the cashews. Let the cashews soak in the water for about 8 hours (I do this right before going to bed and then make the milk when I wake up in the morning). After the cashews are done soaking, strain them, discarding the water and then lightly rinse. Pour cashews into a blender and add 5 cups of filtered water. (Side note: using 5 cups of water gives you the consistency of a 1% to 2% milk. If you want more of a whole milk consistency, only use 4 cups of water. If you want a half and half consistency for coffee or tea, only use 2 cups of water). Next, add the agave nectar or honey, vanilla extract, cinnamon and salt. Blend on high for about 5 minutes. Pour into a large air-tight container and refrigerate. (Side note: if you have a weak blender or you see peaces of cashews floating around, you may want to strain the milk as you pour it into your container). Milk with last about around 6 days in the fridge.