Crispy Curried Cauliflower

Okay this recipe is inspired by "this cauliflower needs to be used before it goes bad". Which sometimes is where creativity is born or when stuff tastes kinda weird ( just keeping it real)

Anyways this one is a winner. Good as a side, on salads or simply over rice. Let me know if you make this and you have any other combos you think it would go well with.

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Okay so I know theses pictures are less than impressive, but it tastes good *shoulder shrug emoji*

Crispy Curried Cauliflower

Ingredients

  • 1 large head of cauliflower
  • 1 tablespoon of melted coconut oil
  • 1 clove of garlic
  • 1 tablespoon of curry powder
  • 1/2 tsp of tumeric
  • Juice of one lemon
  • Salt and Pepper

Method

  1. Preheat oven to 425 degrees.
  2. Cut up cauliflower to medium sized florets and place of a baking sheet lined with parchment paper.
  3. Drizzle melted oil over cauliflower, add the remainder of the ingredients to the baking  sheet and toss the cauliflower in those ingredients. Season Generously with Salt and Pepper.
  4. Cook for 35 to 40 minutes.

Thanks for reading,

Sarah

 

Dreamy Spiced Coconut Overnight Oats

I don't like getting up early, so naturally that includes making breakfast during the week. Overnight Oats are great because you can whip up a batch and have enough for the whole week. I'm weird because I can't eat the same lunch everyday but im cool with breakfast. 

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Also this recipe is vegan if you choose to use dairy free milk ( shout out to all my vegan/lactose intolerant peeps you the REAL mvp's)

I also feel like I don't get bored of eating this everyday because you can switch up the toppings and it doesn't get old. I like to use nuts, fruit, honey/maple syrup, seeds, dried fruit and extra spices.

You can eat this oatmeal cold and apparently and a lot of people do. But i'm not about that life. Just lettin y'all know you can do it.

Ingredient

  • 2 cups of  old fashioned oats
  • 2 cups of low fat coconut milk (can be substituted for any kind of non dairy or dairy milk)
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of ground cloves
  • pinch of salt


Toppings (optional- but delicious) 

  • berries or bananas
  • Toasted coconut
  • walnuts, almonds, pecans
  • maple syrup
  • milk
Method
1. Add all ingredients to a mason jar or container with a  lid. Once added secure lid and shake to combine. Place in fridge overnight
2. Take out of the fridge and pour into a bowl heat for 1 minute 30 seconds. Then top with nuts, fruit and maybe a bit more maple syrup and milk for good measure.
Thanks for reading,
Sarah

Chia Seed Pudding with Quick Strawberry Jam

Chia Seeds are the weird little seeds that turn gelatinous after putting them into liquid, and they also happen to be incredibly healthy for you.

"Chia seeds  contain essential fatty acids alpha-linolenic and linoleic acid; mucin; strontium’ vitamins A, B, E and D; and minerals, including sulphur, iron, iodine, magnesium, manganese, niacin and thiamine; and they’re a rich source of antioxidants."

To summarize: They are good AND good for you.

Today these little seeds become a delicious pudding that will step up your breakfast game.

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Chia seed pudding has been a very trendy recipe I've seen around, and I wanted to do my own take on it. I'm not gonna lie the pudding on it's own looks slightly slimy, but it tastes so dang good. You can customize these puddings quite a bit, with cocoa powder, different milks (dairy and non dairy) and that's what I really like about them.

I normally make this recipe for breakfast but it is good for a snack as well.  If you don't have time to make the jam its great with any kind of sliced berries on top ( but just do the jam and treat yo self!)

Chia Seed Pudding with Quick Strawberry Jam

Ingredients (Makes 3 servings)

3 tablespoons of chia seeds

1 tablespoon of  pure vanilla extract

1 cup of coconut milk

2 tablespoons of real maple syrup.

Quick Jam

1/2 cup of frozen berries

1/4 cup of water

1 tablespoon of maple syrup or sugar

Method

1. Add all ingredients to a mason jar or container with secure lid (except for the jam) Put in fridge and let sit overnight.

2. To make the jam combine all ingredients in a saucepan. Cook for a few minutes until berries and softened and jam. Add more water if needed if you are using fresh berries.

3. Put pudding into a bowl and top with jam.

Thanks for reading,

Sarah

Creamy Roasted Garlic Hummus

Hummus is the humble snack.  Shout out to hummus for keeping it real and being delicious and being relatively cheap to make.

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You can make any variation of hummus with a few main ingredients. One of the main ingredients is Tahini, which is such an awesome and versatile ingredient, and you will see yourself using it a lot. Drizzle it on some roasted veggies, or even on top of a salad, there are tons of possibilities. Tahini is simply ground  toasted sesame seeds. So go buy yourself a tub and treat yo self.

The thing that makes this hummus is the roasted garlic. I think it makes the garlic taste less harsh and sweeter. It is the perfect compliment to the rich Tahini.

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Creamy Roasted Garlic Hummus

Ingredients

2 cups canned chick-peas

2 tablespoons tahini

5 tablespoons olive oil

1⁄4 cup warm water

1  head of garlic

1 lemon (juice only)

1⁄4 teaspoon  salt

Method

1. Preheat your oven to 400 F. Peel the outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Cut  1/2 inch or so, from the top of cloves, exposing the individual cloves of garlic. Drizzle olive oil on the exposed top of the garlic, then wrap completely in aluminum foil. Cook for 45 minutes, then set out to cool to room temp.

2. Once cooled squeeze the garlic out of the cloves into a food processor.  Add all other ingredients. Blend until it reaches a consistency you like (I prefer a smoother hummus so I add a bit of extra oil and blend it for longer).

3. Be extra boujee and drizzle some olive oil and smoked paprika on top. Serve with warm pitas or veggies.

Thanks for reading,

Sarah