The weather here in The Land, aka Cleveland hasn’t quite broken into spring temps just yet. Mother Nature has decided to keep winter around a little longer this year. Well, I think everyone can agree with me, enough is enough and winter, you need to go bye bye! The forecast for this weekend is giving us a little hope that spring isn’t far, with a high of 75 tomorrow! However, this is Cleveland and any chance we get with warmer weather always comes with rain….If you dislike the weather where you live, move to Cleveland and change my mind.
April is the month I like to start looking into more fresh ingredients to use in my cooking. It’s around that time of the year where all the good produce is coming into season and everyone is looking for lighter food options to enjoy during the summer heat and refrain from gaining extra winter weight (I refer to this as the summer body diet). There is also the issue with cooking time on meals. I find most folks don’t want to spend more than 30 minutes preparing dinner especially when they are feeding more than themselves. Long days at work and then having to come home and cook dinner get exhausting very fast. Pasta is always a quick go to and whats nice about this recipe, you can cook the pasta and prepare you vegetables ahead of time so all you have to do when you’re ready to eat is heat it up!
Even on a low carb diet, I find this recipe to be keto friendly. I just measure out my pasta to grant myself 1/4 cup to eat that way I don’t consume all of my daily carbs in one meal. I love the addition of fresh lemon juice and the mixture of vegetables in this dish! My primavera is very light and the acid gives a lovely crisp mouthfeel. Shrimp is the best option for protein as it is also very light. Butter is the only “sauce” used, you may substitute EVOO or Avocado Oil in place of the butter if you would like.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Mise En Place:
- 1/2 Box Bow Tie Pasta, Cooked in salted water, drained
- 1 LB Raw Shrimp (Approx. 20 Pieces) peeled & deveined
- 3 Cloves Garlic, Minced
- 1 Stick Butter
- 1 Green Belle Pepper, medium dice
- 1/2 Cup Red Onion, medium dice
- (1) 14 Oz Bag Frozen Vegetable Medley
- 1/2 Lemon, juiced
- 1/2 Tablespoon Crushed Red Pepper Flakes
- S&P, TT
Method of Prep:
- Cook off pasta and drain if you haven’t already done so. Bring a medium pot of water to a boil and add frozen vegetables. Cook until soft but not overcooked, approximately 5 minutes.
- In a saute pan, Melt 1 tablespoon of butter. Season both sides of the shrimp with salt & pepper. Add into pan and sear for 2 minutes over medium heat. Turn shrimp over, cook for an additional 2 minutes. Turn off the heat, add 1 tablespoon butter, 1 Teaspoon minced garlic & half the lemon juice to the pan, quickly baste the shrimp for 10 seconds. Remove from pan and set aside.
- In a large pot, heat up 1 tablespoon of butter over medium heat. Add in all vegetables and garlic. Stir and allow to cook for 3 minutes.
- Add in pasta, remaining butter, shrimp, pepper flakes, and lemon juice. stir until well combined and hot. Taste, adjust seasoning if needed.
- **Pair this pasta with a glass of French Chardonnay or New Zealand Sauvignon Blanc!
I’m continually looking for new low carb recipes. When this video for a twice baked cauliflower dish popped up in my news feed on facebook, I thought to myself, that’s a new recipe I haven’t seen yet & it looked too good not to try!
I’ve always loved cauliflower, raw or cooked. The internet has countless recipes that are using cauliflower in place of proteins and other high carb foods. The cauliflower head is very versatile and can be used grated as a rice or other grain substitute, cut thick to mock a “steak”, mashed up as a side dish, pureed as a sauce or into a soup, pulsed fine to mimic “cheese” on a salad. Cauliflower can be a substitute for flour and made into a pizza “dough”, cut into florets and tossed in buffalo as “wings”, even molded together and fried as a “tater tot” in place of potatoes. The Cauliflower possibilities are literally endless.
I had tweaked this recipe a little bit from the original. I always love the inspiration from other food bloggers but will always put my own twist on a recipe. Obviously this recipe is made vegetarian, but if you would like to go full loaded twice baked, add bacon into the mix! The end result of this is super creamy & makes a great side dish with dinner. I served this as a side of pan seared salmon and roasted Brussels sprouts for dinner. This baked cauliflower dish is even great on its own! I am looking forward to making this again and next time adding in some different spices or vegetables.
Mise En Place:
- 1 Head of Cauliflower, florets removed, chopped up small
- 4 oz Cream Cheese, cut in cubes
- 1/2 Cup Shredded Cheddar Cheese
- 2 Tablespoons Butter
- Scallions, as a Garnish
- S&P, TT
Method of Prep:
- Turn oven to 350 degrees. Remove core and stem from cauliflower. Cut florets into smaller chunks. Cook in a medium pot of salted boiling water until cauliflower is tender but not soft, approximately 5-7 minutes. Drain well and & mash with a potato masher, still leaving some chunks.
- Mix in butter & cream cheese until smooth. Season with salt & pepper.
- Once cauliflower is mixed well and creamy, add into a gently greased casserole dish. Top with shredded cheese. Bake in the oven, uncovered 15-20 minutes or until cheese is lightly browned.
- Garnish with scallions & Enjoy!
This is a great recipe for anyone who is also following a low carb regime. I started the keto diet for Lent, in hopes of being able to fast myself from drinking alcohol, and eating sweets. Two things that make up a large part of what I consume on a daily basis (so much for a healthy lifestyle, huh?) I just did a weigh in last week and have lost 5 pounds in 1 month! That’s pretty exciting to me considering I haven’t been to the gym since early December. An unfortunate injury to my tailbone from slipping on ice a few weeks ago has kept me from being able to work out. I’m hoping the bruising will heal soon so I can get back into my fitness routine. 2018 has been off to a rocky start with my health. I started it sick with bronchitis for all of January into early February and then right when my strength had come back, during an early morning walk with the dog, I slipped very hard on the ice and slammed flat on my tailbone causing severe bruising which is still healing 3 weeks later. I heard rumors that the keto diet is an easy way to lose weight without having to workout. So I figured, if I cant go to the gym to lose weight, I’ll have to sacrifice some of my favorite things for 40 days to see if this diet actually works, and we’ll go from there.
As you may have read, I recently adopted the pescatarian diet (Vegetarian including the source of fish or other seafood as protein) I will however still eat small bites of meat on the rare occasions like a tasting menu at work or my husband and I are at a restaurant known for their food. I’m not super strict or hardcore about this change, I just chose to eat less animal fats and focus more on healthier alternatives for personal reasons. During this change, I have been eating more vegan “meat alternatives”, a ton of seafood, lots of vegetables, berries, whole grains and soy products such as tofu. You may see a lot of tofu recipes on here but that’s because I happen to enjoy cooking and eating it.
This recipe takes my favorite Asian flavors of soy, and sweet chili sauce to coat the tofu and lay on top a bed of sauteed vegetables with garlic and sesame oil. If you enjoy Asian cuisine, I’m sure you’ll love this recipe. Feel free to substitute Chicken or another protein of your choice if Tofu isn’t your cup of tea 😉
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Mise En Place:
- 1 Pack Firm Tofu (Pressed to remove liquid, cut into bite size chunks)
- 1 bag of Frozen vegetable Medley of choice (you may use fresh vegetables if you prefer)
- 1 Tablespoon Sesame Oil
- 1 Cup Raw Spinach
- 2 Cloves Garlic, minced
- S&P, TT
For the Sauce:
- 1/3 Cup Soy Sauce
- 1/3 Cup Sweet Chili Sauce ( I used Mae Ploy)
- 1/3 Cup Honey
Method of Prep:
- In a saute pan over medium high heat, generously oil pan with vegetable oil. Add in tofu cubes and sear on each side 4 minutes or until golden brown all around.
- As tofu is cooking, in a small sauce pot, whisk together all ingredients for sauce over medium heat until well combined. Bring to a boil and adjust heat to low. Allow liquid to simmer and reduce for 20 minutes. Taste and adjust to your liking. Remove from heat and set aside.
- Once tofu is browned on all sides, remove from pan and place on a plate lined with a paper towel to soak up the oil.
- Using the same saute pan, over medium heat, oil the pan again then add frozen veggies and minced garlic. Season with salt and pepper. Saute until hot and vegetables are cooked through. Finish with sesame oil.
- Dump vegetables into serving bowl. Top with spinach, allowing the steam from hot vegetables to lightly cook the spinach. Stir to combine.
- Place saute pan back over medium heat, add in tofu and half the sweet chili sauce. Toss together until tofu is well coated and hot again. Pour onto bed of vegetables and spinach. Serve immediately. (Add extra sauce if you choose)
- Enjoy! *Can Also be served with rice
Hot sauce is one of my beloved addition to food. I like the added heat it gives the meal furthermore, the acidity from the vinegar based condiment gives the flavor an extra pop.
My love for Buffalo sauce has expanded beyond the chicken wing. Now that I have cut meat from my diet, I have begun experimenting more with vegetarian and vegan friendly alternatives for protein. I’ve always enjoyed Tofu, yet for some folks, these bean curd blocks can be an acquired taste.
I’ve tossed buffalo in vegetables such as cauliflower and the outcome was still delicious! I wasn’t sure what to expect when using Tofu, but the conclusion showed fine results. This recipe combines my love for both blue cheese and hot sauce. Only change from the classic buffalo wing is I am using vegetarian friendly proteins 🙂 Omnivores, please feel free to still use this recipe with the protein of your choice 😉
Mise En Place:
- (1) Package Firm Tofu
- Buffalo Sauce
- (1) Cup Broccoli, Roasted
- (2) Tablespoons Blue Cheese Dressing
- (1) Tablespoon Almond Milk
- S&P, TT
Method Of Prep:
- Drain liquid from the Tofu package and press for 30 minutes or until moisture has been released (Place block in between 2 kitchen towels to soak up excess liquid. Place a bowl or something heavy on top to “press” the moisture out of the tofu.)
- Cut up broccoli into bite size florets. Toss in 1 Tablespoon of EVOO and season with salt and pepper until well coated. Place in the oven on a baking sheet at 350 degrees for 20-30 minutes or until broccoli is well roasted. (You’re looking for lightly blackened edges)
- Cut Tofu into size & shapes of your choice (cubes or planks). Season both sides with Salt & Pepper.
- Heat up a large skillet over medium high heat. Add 2 Tablespoons of EVOO to pan. Place enough Tofu to cover the skillet. Sear for 4 minutes or until golden brown. Turn over and sear an additional 4 minutes. Continue for all sides of the Tofu (4 total, no including the front & back edges)
- Allow tofu to rest on top of (2) paper towels to soak up oil.
- Once broccoli is roasted, toss in blue cheese sauce.
- Once Tofu is all roasted, toss in Buffalo sauce to coat.
- Serve & enjoy!
- (5) Tablespoons Butter
- (3) Ounces Hot Sauce
- Melt butter in a sauce pot over medium low heat. Whisk in hot sauce until well incorporated. (If sauce begins to break, pull off of the heat, continue whisking until blended)
Blue Cheese Sauce:
- Mix ingredients together in a bowl until well blended. (Add more milk for a thinner sauce, more dressing for thicker)
You can’t beat beets. One of my favorite root veggies the sweet, earthy and colorful beet. They’re not only a chock-full of everyday nutrients like B Vitamins, Iron, Copper, Magnesium & Potassium, these ruby gems also are a gold mine of health boosting nutrients.
Beets are rich in nitrates—a compound that relaxes and dilates blood vessels. That means better circulation, and possibly lower blood pressure. Beets are good for lowering inflammation and blood pressure. They also help to detoxify the body, boost immunity, and prevent respiratory issues. They also help lower your risk of chronic diseases such as type 2 diabetes and stroke. I think you get the idea when I say, nothing beats a beet.
I don’t know too many folks who dislike beets, but I’m thinking the ones that do, have never had a freshly roasted beet. They are probably used to something from a can & ya’ll don’t want to know my feelings on canned vegetables! Beets can be prepared numerous ways but roasted is the way to go. The beets in this recipe are rich and firm bursting with juicy flavor. They take a bit to cook but absolutely worth the wait. You be the judge of how you want to drop the beet..If you know what I mean!
Mise en Place:
- 4 Medium Red Beets
- Olive Oil
- Tin Foil
- Latex Gloves
- Kitchen Towl
Method of Prep:
- Turn oven to 300 degrees farenheit
- Trim beets off the green and rinse under cold water cleaning away any dirt from skin
- Pull a long sheet of tin foil, about the length of a sheet pan
- Place the beets on the foil, drizzle enough oil to lightly glaze each beet. Use your hands to massage the oil around each beet. Sprinkle with S&P
- Close the foil around the beets, creating a pouch. Place on a sheet tray and set in oven for 50 Minutes
- Check to see if the beets are cooked through by taking a pairing knife and inserting it through the center of a beet. If the knife slides through softly, beets are ready to pull. if beet still feels firm in the center, place back in the oven for an additional 15 minutes.
- Open up foil to remove the steam and allow the beets to cool down to room temperature for approximately 20 minutes.
Peeling the Beets:
All beets purchased from the produce section of the grocery store, need to be peeled before eating. How to do this is simple but I highly recommend you wear latex or rubber gloves to keep your hands from turning purple from the beets bleeding as the skin is removed. I start with placing a kitchen towel in both hands. Placing the beet in my left hand, on top of the towel (because i’m right handed), take the towel in your right hand and begin to push downwards on skin. If the beets have been cooked all the way the skin will peel off very easily. If the skin is harder to peel, your beets need to be cooked a little longer. Continue to do this around the whole beet until all the of the skin is removed. Cut into quarters, or slice into rounds and add to any meal of your choice!