HEALTHY RECIPES CAULIFLOWER FRIED RICE

Made this tonight! Good for a first go at it! I will probably add another egg, also more soy, a hint more sesame oil. I used frozen riced cauliflower, so I think it may have been a larger amount than a medium head of cauliflower. I’m excited to eat dinner tonight! Thank you!

Ingredients
  • 1 medium head cauliflower
  • 1 large egg
  • 2 Tablespoons cooking oil (olive oil, grape seed oil, canola oil – whatever your preference)
  • 1/2 medium onion , chopped
  • 2 cloves garlic , minced
  • 1/2 cup diced frozen carrots
  • 1/2 cup frozen peas
  • 2 Tablespoons soy sauce *for gluten-free use tamari
  • 1/2 teaspoon sesame oil
  • fresh cracked black pepper to taste
  • 2 green onions , diced
  • optional: kosher salt
  • more optional vegetables: celery , broccoli, corn, spinach
Directions
  1. Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
  2. Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.

  3. Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
  4. Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
  5. If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
  6. Serve warm.

Source bestrecipebox.com

Food Recipes Ground Beef Zucchini Sweet Potato Skillet (Meal Prep)

Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!

Ingredients

  •  1 tablespoon olive oil
  •  1 lb organic extra-lean ground beef
  •  1 garlic clove — minced
  •  ½ cup onions
  •  ½ cup red bell pepper
  •  2 ½ cup sweet potato — diced (cut very small)
  •  ¼ cup beef broth or water
  •  1 medium zucchini — quartered
  •  1 teaspoon yellow mustard
  •  1/3 cup tomato passata — tomato sauce works too
  •  ½ teaspoon of oregano
  •  1/8 teaspoon crushed red pepper — optional
  •  Salt and freshly ground black pepper to taste
  •  Fresh parsley — chopped

FOR THE MEAL PREP

  •  4 cups cauliflower rice

Instructions

    1. In an iron cast skillet, heat olive oil over medium-high heat.
    2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
    3. Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary,  add a little bit of olive oil to help sauté the veggies.
    4. Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.
  1. Add the zucchini and cook for 3 minutes.
  2. Add the ground beef to skillet again and mix everything together.
  3. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  4. Garnish with fresh parsley.

MEAL PREPPING:

  1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
  2. Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
  3. Cover with the lid and place in the fridge for up 5 days.
  4. Heat in the microwave for about 2 mins.

Source www.primaverakitchen.com

Easy Recipes Beef Burrito Skillet

This casserole is easy and delicious! I think that next time I make it I will leave out the salsa and taco seasoning and use a can of enchilada sauce. We used corn tortillas as we have people with celiac in our home. Two thumbs up from the whole family!

Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 1 cup water
  • 1 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 4 (6-inch) Old El Paso™ flour tortillas for soft tacos and fajitas, cut in 1-inch strips
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/4 cup sliced green onions
  • 1/2 cup sour cream

Steps

  1. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Add water, salsa, beans and taco seasoning mix. Cook 3 to 5 minutes or until sauce thickens. Reduce heat to low.
  2. Stir in tortilla strips; cook 1 minute. Top with cheese; cover, and remove skillet from heat. Let stand 3 to 5 minutes or until cheese is melted.
  3. Top with green onions. Serve with sour cream.

I made this and share it with a couple of cousins. We all liked it. The flavors go together well, it’s not too spicy–but could be made to be. It’s quick and easy to prepare, and is on the table in less than 30 minutes. A plus! This recipe will be made again, for sure.

Source www.bettycrocker.com

Healthy Recipes Zucchini Bread

Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!

INGREDIENTS

  • 1 cup white, unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
  • 1/2 cup white granulated sugar
  • 1/4 cup honey
  • 1/2 cup plain, non fat greek yogurt
  • 2 large eggs
  • 6 tablespoons coconut oil, melted and cooled

INSTRUCTIONS

  1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
  3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
  4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
  5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
  6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
  7. Wrap bread in plastic wrap and store at room temperature for 3 days.

Food recipes from www.tasteslovely.com

Food Recipes Perfect Air Fryer Salmon

Tried this recipe tonight for the first time and it was awesome! So quick and also moist and delicious! Didn’t want to heat up the house by turning on the oven and now I’ll always make salmon in the air fryer to save time and enjoy the benefits!

Ingredients
  • 2 wild caught salmon fillets with comparable thickness, mine were 1-1/12-inches thick
  • 2 tsps teaspoons avocado oil or olive oil
  • 2 tsps paprika
  • generously seasoned with salt and coarse black pepper
  • lemon wedges
Instructions
  1. Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.

  2. Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.

  3. When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.

Recipe Notes

Notes: One of the beauties of the air fryer is that it’s so easy to pop something back in for a minute if you want it cooked longer. You can also open it while it’s cooking to make sure it’s not overdone. I always set my timer for a little less so I can check on how things are coming along so I don’t overcook an item. Things cook so fast sometimes a minute more is all it needs.

 

Times for cooking will vary for salmon based on the temperature of the fish and the size of your fillets. Always set your air fryer for a little less time than you think until you become more used to the timing of your appliance.

Source noblepig.com

Food Recipes Lemon Butter Chicken Thigh

I’m trying this recipe tonight. I absolutely love how easy it is and that I usually have all of these ingredients on hand. I have a 2 year old, a 7 month old, no time, and a very hungry man. Wasn’t sure what I was going to do with these chicken thighs until I stumbled across this post. Thankfully I had all ingredients minus the FRESH thyme sprigs. I do have thyme so hopefully it is still flavorful. Thanks!

Ingredients

  • 2 lbs Boneless Skinless Foster Farms Simply Raised Chicken Thigh Fillets
  • 2-3 Tablespoons Olive Oil
  • Salt/Pepper
  • 1 Cup Low Sodium Chicken Broth – divided
  • 1/4 Cup butter
  • 10-12 Garlic Cloves – halved
  • 1/4 Cup Fresh Lemon Juice
  • 3-4 Fresh Thyme Sprigs

Instructions

  1. Heat olive oil in large fry pan over medium/high.
  2. Generously coat chicken with salt and pepper.
  3. Fry chicken in oil until brown. (5-6 minutes each side)
  4. Remove chicken from pan and reduce heat to medium/low.
  5. Quickly add 1/2 cup chicken broth and scrape bottom of pan to deglaze.
  6. Add butter and garlic. Simmer uncovered 5 minutes.
  7. Return chicken to pan and add the remaining 1/2 cup chicken broth.
  8. Cover and simmer for 15-20 minutes. Baste chicken with liquid twice during this time.
  9. Remove lid. Add lemon juice and thyme.
  10. Continue cooking until chicken until fully cooked and no pink remains. (about 10 minutes)

Source wonkywonderful.com

Food Recipes Shrimp Fried Cauliflower Rice Bowl

I made this tonight and was totally amazed at how great it tasted!!! I substituted coconut oil for the vegetable oil and did 1 tablespoon of soy sauce. I gobbled it up without having even realizing! My husband was skeptical of the cauliflower Rice and he too was very impressed! This is now a go to low carb, high protien bowl of yumminess!!!

Ingredients

    • 8 ounces shrimpsmall uncooked, shelled and deveined (26/30 count shrimp)
  • 1/2 teaspoon kosher saltplus more to season the rice
  • 1/4 teaspoon Pepperfreshly ground, plus more to season the rice
  • 2 tablespoons vegetable oildivided
  • 3 eggsbeaten
  • 2 cloves garlicminced
  • 3/4 cup carrotsdiced in ¼-inch cubes
  • 3/4 cup peasfresh or frozen
  • 1 head cauliflowershredded into very small pieces (about 4 cups)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oilLa Tourangelle
  • 2 stalks green onionthinly sliced

Instructions

    1. Using the largest holes on a cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.
    2. In a medium sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.
    3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.
    4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer shrimp to a large plate and set aside.
    5. Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer to the plate with the shrimp.
    6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.
    7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
    8. Add the carrots and cook for 2 minutes, until tender. Add the peas and cook for 1 minute.
    9. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.
    10. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.
    11. Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt and pepper as needed.
    12. Add the eggs and shrimp, stir, and cook for a few more minutes. Garnish with sliced green onions.

Source www.jessicagavin.com

Healthy recipes low carb mexican cauliflower rice (paleo, vegan, keto)

Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.

INGREDIENTS

  • 3 cups Cauliflower Florets (stems removed and washed)
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 jalapeno (finely chopped)
  • 2 medium Tomatoes (finely chopped)
  • 3/4 cup diced Bell Peppers
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Paprika Powder (or red chilli powder)
  • 1 tablespoon chopped Coriander (or Cilantro)
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc for topping

INSTRUCTIONS

  1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
  2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
  4. Top with your favourite topping and serve hot.

NOTES

  1. We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
  2. Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
  3. Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips

Source myfoodstory.com

FOOD RECIPES LOW-CARB ZUCCHINI PIZZA BOATS

I just love those cute pizza boats!!! I can’t believe it’s only takes 25 min. to make them. Thanks for sharing!!!

Ingredients

  • 4-5 medium zucchini halved lengthwise
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon oregano fresh or dry
  • 1 cup marinara sauce
  • 1 1/2 cups mozzarella cheese shredded
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 400F. Line a sheet pan with foil or parchment paper and set aside.
  2. In a small bowl, combine garlic, olive oil. and oregano.
  3. Lay zucchini halves on pre-pared baking sheet and brush with garlic olive oil mixture. Top with about a 2 tablespoons of marinara sauce then with a generous drizzle of shredded mozzarella cheese. Season with a sprinkle of salt and pepper.
  4. Bake 18-20 minutes or until the cheese is bubbly and almost golden. Remove from oven and serve warm. Eat with hands or use a fork and knife. Enjoy!

Source gimmedelicious.com

Food Recipes Roasted Zucchini with Garlic

Delicious!!! I made this tonight for tomorrow’s snack, and had to stop myself from eating the whole thing right out of the oven! I neglected to read the directions all the way through, and mixed everything together before putting it in the oven for 15 minutes, and then under the broiler for 5. Yumm-o!!

INGREDIENTS

  • 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
  • 1 teaspoon fresh minced garlic cloves
  • 1 Tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

METHOD

1 Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.

Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

2 Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

This is my favorite kind of recipe – quick, easy, and delicious (and healthy to boot)! Thank you so much for sharing it. The one thing I’ll do differently next time is TRUST YOU when you say 5 minutes plus just 2 or 3 more. I left them in for about 15 min (they were not getting brown – probably due to too much oil brushed on), so they came out pretty mushy, though still totally delicious. This is definitely my new go-to zucchini dish!

Source www.simplyrecipes.com