CAULIFLOWER SCRAMBLE

I shared this recipe on my stories yesterday and wanted to highlight it here too. It's an easy, healthy, delicious lunch. I used to use quinoa, but since Trader Joe's came out with a fresh riced cauliflower, I used that instead to get an extra dose of vegetables (and to make it completely grain free!) Minus the cheese it's Whole 30 approved as well.

CAULIFLOWER SCRAMBLE

+ riced cauliflower (buy fresh or frozen, or make your own)

+ greens (I used arugula, could also use spinach and/or kale)

+ 2-3 eggs

+ goat cheese

+ shaved parmesan

+ lime

+ salt

+ everything seasoning

Start by sautéing the riced cauliflower in olive oil. Add greens, cook until wilted. Add eggs, scramble with everything. Add cheeses until melted. Add more greens at the end if you want. Top with a generous squeeze of lime + sea salt + everything seasoning. Enjoy! Simple, easy, fresh, healthy.

FRENCH YOGURT CAKE

I so rarely bake, but I came across this simple enough recipe that I thought even I couldn't mess it up. It's a classic French recipe for kids, that uses yogurt and then the container to measure out the rest of the ingredients. Brilliant, easy, and delicious.

RECIPE (adapted from Bringing Up Bebe)

2 six-ounce containers of plain, whole milk yogurt (OR 6 oz equals 3/4 cup, you can use that to measure the rest of the ingredients as well.)

2 eggs

1 or 2 containers of sugar (I used one and it was good, not too sweet, but next time I might use 1 and a half, or dust the top with sugar when baking)

1 tsp. vanilla extract

Just under 1 container vegetable oil (I had grapeseed oil on hand so I used that)

4 containers of flour (I used Bob's gluten free baking flour and it worked great)

1 and a half tsp baking powder

1 to 2 containers of chocolate chips, berries, etc. Instead of those options I used the zest of one lemon, and then squeezed the juice into the wet ingredients. Loved it and would do that again.

DIRECTIONS:

Preheat oven to 375. Mix the wet ingredients in a large bowl (yogurt, eggs, sugar, vanilla, oil, lemon juice and lemon zest). Mix the dry ingredients in a separate bowl (flour and baking powder). Pour the dry ingredients into the wet ingredients and stir until just combined. Bake for 35 minutes. Enjoy!

BBQ CHICKEN TACOS, SWEET POTATO FRIES AND THE BEST SAUCE EVER

I love an easy, healthy, gluten free dinner idea. We made this tonight and it was too good not to share. Recipe below:

PULLED BBQ CHICKEN TACOS

Throw two chicken breasts in your slow cooker, and cover with barbeque sauce. Cook on low for 6 hrs or until you can pull it apart easily with a fork.

SWEET POTATO FRIES

Slice a few sweet potatoes, drizzle with olive oil and sea salt, and roast at 400 degrees for 25 minutes, finishing with a few minutes under the broiler.

CHIPOTLE SAUCE

This sauce is one of my go-to's. Combine plain greek yogurt with your favorite hot sauce and lime. Use on the tacos and as a sauce for the fries. I love the tangy/spicy combo.

Warm a few tortillas under the broiler just before serving, and enjoy!