Roasted Asparagus & Tomato Shrimp Scampi

Roasted Asparagus & Tomato Shrimp Scampi

Needing an easy and healthy dinner option? This recipe takes less than 20 minutes, and tastes out of this world. Eating healthy does not need to complicated. Dig into this Paleo and Keto friendly dish any night of the week!

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I love a fast and easy dinner option to keep in my back pocket for those busy weeknights that seem to creep up on us all too easy. I frequently make this dish when I am short on time. This has a healthy blend of healthy fats, fiber, greens, and protein to keep you fueled and well balanced.

The roasted tomatoes and asparagus add a little something special to the dish with loads of nutrients. A quick roast in the oven with some avocado oil and sea salt is all you need. For the shrimp I use Whole Food’s frozen wild shrimp for a convienent option, but fresh is always glorious as well. I try to purchase wild caught seafood versus farm raised. I hope you enjoy this as much as I do. Let me know what you think below.

Roasted Asparagus & Tomato Shrimp Scampi

Mindful Living With Amanda
Keto & Paleo Friendly
Course Main Course

Ingredients
  

Roasted Veggies

  • 1 bunch of organic asparagus stalks, trimmed
  • 8 Campari tomatoes, quartered
  • 1 tbsp avocado oil
  • sea salt
  • 1/2 tsp onion powder

Scampi

  • 8 oz wild frozen shrimp
  • 2 tbsp grass-fed butter or substitue for ghee for paleo
  • 1 cup frozen broccoli
  • 1/2 freshly squeezed lemon
  • sea salt
  • 2 minced garlic cloves
  • 2 tsp fresh oregano
  • 1 tbsp fresh basil
  • 1/2 tsp red pepper flakes
  • 1 package of Natural Heaven's Hearts of Palm Pasta

Instructions
 

  • Preheat the oven to 400 degrees. Toss the asparagus and tomatoes with avocado oil, sea salt, and onion powder on a parchment paper lined baking sheet. Roast for 14 minutes.
  • Add the butter and garlic to a large frying pan over medium heat and saute until fragrant.
  • Add the broccoli, shrimp, lemon, red pepper flakes, oregano, basil, and a sprinkle of sea salt, and saute until the shrimp is cooked through.
  • Remove from the heat and add the Hearts of Palm Pasta to the pan, and toss until warmed through and well combined.
  • Top the scampi with the roasted veggies, and garnish with additional fresh basil and lemon wedges. Enjoy!
Easy Shrimp Scampi

Easy Shrimp Scampi

I love a quick and easy dinner recipe. My Easy Shrimp Scampi recipe takes no more than 10 minutes to make, and it is grain free and Keto friendly! Dig in!

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I love easy recipes, especially for nights when we are on the go. I also love one pan meals for an easy clean up. From beginning to end this meal takes no longer than 10 minutes. I use frozen broccoli and shrimp, which simmers in the pan with some chicken bone broth, herbs, lemon juice, and butter. Lately, I have been looking for any reason to use the fresh herbs in our garden. I used fresh basil and oregano on top, and it was amazing. I never realized how fresh herbs can really brighten up any meal. I recently started putting fresh rosemary and oregano in my bone broth when I drink it for a snack. Try it, it is amazing.

The brand of shrimp I use is Whole Foods’ Whole Catch Pink Shrimp. I will keep these on hand for quick and easy dinners or lunch. When buying seafood you want to opt for wild caught, and from regions of the world that are less polluted. I have to admit the seafood landscape seems pretty grim these days, but do your part and educate yourself as much as you can without driving yourself insane. I hope you enjoy this easy and delicious meal. Let me know your thoughts! Enjoy!

Easy Shrimp Scampi

Mindful Living With Amanda
Gluten Free, Keto Friendly
Course Main Course
Servings 2 people

Ingredients
  

  • 1 1/2 cups frozen shrimp
  • 2 cups frozen broccoli florets
  • 2 tbsp grass fed butter or ghee
  • 1/4 cup chicken bone broth
  • 1 9 oz package of Natural Heaven's Hearts of Palm Pasta
  • 1/4 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • 1 lemon, juiced
  • sprinkle of sea salt
  • Garnish with fresh basil, oregano, and/or lemon wedges

Instructions
 

  • Heat the butter or ghee in a large pan over medium heat
  • Add in the shrimp, broccoli, Italian seasoning, crushed red pepper, lemon juice, and bone broth and stir frequently until the shrimp and broccoli are cooked through
  • Remove from the heat and toss in the hearts of palm pasta until well combined
  • Serve with fresh basil, oregano, and lemon wedges
Buffalo Cauliflower Bites

Buffalo Cauliflower Bites

I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.

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When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.

I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!

Buffalo Cauliflower Bites

Mindful Living With Amanda
Gluten Free, Paleo & Keto Friendly
Course Side Dish

Ingredients
  

  • 16 oz frozen cauliflower florets
  • 2/3 cup almond flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 2/3 cup coconut milk
  • 1/4 cup Buffalo sauce

Instructions
 

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Mix the almond flour, salt, paprika, garlic and onion powders, oregano and coconut milk together
  • Toss and evenly coat the cauliflower florets
  • Spread the cauliflower out on the baking sheet and roast x15 minutes, toss again, and roast for an additional 10 minutes
  • Toss the roasted cauliflower in the Buffalo sauce and serve immediately*

Notes

Serve this with ranch dressing, additional Buffalo sauce, and fresh veggies. 
*To reheat throughout the week you simply preheat the oven to 400 degrees and roast for about 6-8 minutes
Buffalo Chicken & Cauliflower Dip

Buffalo Chicken & Cauliflower Dip

Where are all of my Buffalo Chicken Dip lovers at? I absolutely love a classic Buffalo Chicken Dip, and so I wanted to create a healthier version that is free from dairy. This dip is dairy and gluten free, and it is Whole 30, Keto, and Paleo compliant. Serve this up with some veggies, crackers, or chips for a crowd pleasing appetizer for your next dinner party!

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I absolutely adore all of Primal Kitchen’s products. All of their products are simple and clean. Most of them are Whole 30, Paleo, dairy, and gluten free. They have a high quality standard for each and every product they put out. They have a variety of sauces, salad dressings, oils, pasta sauces, collagen, and protein available at most stores such as Target and Whole Foods. I recommend them for anyone wanting to make healthier swaps within their pantry for worry free additions to any meal.

I recently posted the recipe for my Cauliflower Dip, which is a fun twist to the traditional hummus found at the grocery store. Recently, I served the dip at a small dinner party, and no one had any idea there was even cauliflower in it. People repeatedly complimented me on my homemade hummus. My husband immediately suggested I modify the recipe to create a buffalo chicken dip, and I could not have agreed more. Enter, my Buffalo Chicken & Cauliflower Dip.

This recipe is simple to make, and involves no more than 20 minutes. The most time consuming part is cooking the chicken, and roasting the cauliflower. This recipe is Whole 30 compliant, Keto and Paleo friendly, and it is gluten and dairy free. I hope you enjoy this recipe as much as we do. This will make an excellent appetizer for a dinner party or cookout. You can serve it warm or cold. I recommend drizzling extra buffalo sauce and ranch dressing on top for a little extra flavor (depending on how much spice you can like). Enjoy!

Buffalo Chicken & Cauliflower Dip

Mindful Living With Amanda
Keto, Paleo, Whole30 Compliant | Dairy & Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 16 oz organic, frozen cauliflower florets
  • 1 tbsp avocado oil
  • 2 whole garlic cloves (peel still on)
  • sprinkle of sea salt

Instant Pot Shredded Chicken*

  • 1 pound chicken breast (you will only use 1 cup)
  • 1 cup chicken broth

Dip Ingredients

  • 4 tbsp buffalo sauce (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 1 tsp fresh dill
  • 1/2 tsp sea salt
  • 1/4 cup raw, unsalted cashews

Garnish

  • 2 tbsp ranch dressing (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 2 tbsp buffalo sauce

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Add the cauliflower, whole garlic cloves (with the peel still on), avocado oil and a dash of sea salt to the baking sheet and toss until well combined
  • Roast the cauliflower for 18 minutes

Instant Pot Chicken

  • Cut the chicken breasts into thirds, and add it to the pot with the chicken broth
  • Turn the Instant Pot to pressure cook (high) for 15 minutes then release after 4 minutes on low
  • Use only 1 cup of the cooked chicken, and pulse it 10x in a food processer until shredded. Then add it to a separate mixing bowl.

Dip

  • Transfer the roasted cauliflower to the empty food processor, and squeeze the garlic cloves from the peels on top
  • Add the cashews, salt, buffalo sauce, and dill
  • Process the ingredients until smooth, and then transfer to the mixing bowl with the chicken and stir until evenly combined.
  • Garnish with additional buffalo sauce, ranch dressing, and dill.

Notes

*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces
*Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time
Cauliflower Tacos With Romesco Sauce

Cauliflower Tacos With Romesco Sauce

Are you looking for a twist to add into your Taco Tuesday rotation? These are amazing vegetable based tacos that will please everyone at the table, including the meat lovers. The Romesco sauce adds a little something special while keeping this dish gluten free and Paleo friendly.

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My favorite local taco spot has amazing vegetable based taco options such as mushrooms and cauliflower. I order one of each every time we go, because I just can’t resist the flavors. I recreated the mushroom taco in my Chicken & Mushroom Taco recipe, and I definitely challenged myself to recreate the cauliflower tacos well.

Don’t be intimidated by Romesco sauce. I was when I heard of it, and thought that I was in way over my head. However, I played with the ingredients, and I finally landed on the money spot with this recipe. This sauce brings everything together with the subtle tomato taste mixed with the toasted almonds and roasted peppers. My goodness, you will love this. I have leftovers when I make this, and I find myself adding it to anything I can. I hope you enjoy these as much as I do!

Cauliflower Tacos With Romesco Sauce

Mindful Living With Amanda
Gluten Free, Paleo
Course Main Course
Servings 6 Tacos

Ingredients
  

Roasted Cauliflower

  • 10 oz package of organic cauliflower florets
  • 2 poblano peppers, sliced thin
  • 1/2 medium sweet onion, sliced thin
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 1/4 tsp paprika

Romesco Sauce

  • 1/2 cup raw unsalted almond slices, toasted
  • 3/4 cup jarred, roasted red peppers (removed from juice)
  • 1 whole garlic clove
  • 1 tsp red pepper flakes
  • 1 tbsp parsley
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 2 tbsp avocado oil

Tacos

  • 6 grain free tortillas (I recommend Siete’s almond flour tortillas)
  • 1/3 cup cilantro
  • 1/3 cup raw unsalted almond slices, toasted
  • 3 limes
  • 1/2 cup radishes, sliced thin

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 425 degrees
  • Add the cauliflower, peppers, and onions to a parchment lined baking sheet.
  • Drizzle the vegetables with avocado oil, paprika, and salt. Toss evenly until evenly coated.
  • Roast for 15 minutes

Romesco Sauce

  • Over medium heat, toss the 1/2 cup of almonds in a nonstick pan until golden brown
  • Add all of the sauce ingredients (except for the oil) into a food processor and pulse until well combined and smooth. I like mine with texture, so I let it go for no more than 10-15 seconds.
  • Pour the sauce into a small bowl, and mix in the avocado oil until well combined.

Tacos

  • Toast the tortillas over the burner of a gas stove, or in a nonstick pan until warm and lightly toasted.
  • Layer on the roasted vegetables, sauce, fresh cilantro, radishes, toasted almonds and squeeze fresh lime juice on top. Enjoy!
Caprese Chicken Salads

Caprese Chicken Salads

Are you in the mood for a refreshing caprese salad? Then you will absolutely adore this fresh salad filled with grilled balsamic chicken, fresh mozzarella, freshly torn basil, and the nutty flavor of toasted pine nuts. This is Keto friendly and gluten free.

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I love a fresh caprese salad, especially during the months when our garden is in full bloom. I pretty much look for any reason to use fresh basil when it is alive and well. I will be honest, I do not have a green thumb. So, when I am able to tend to simple herbs such as basil I feel quite successful.

While doing a Keto diet I loved that I could enjoy fresh mozzarella. I have to enjoy it in moderation though, because I don’t always handle dairy well as it causes bloating and some inflammation. Sometimes, I will make this with a dairy free cheese option. The dairy free brand I will use is Miyoko’s Creamery, which you can find in Whole Foods. This has the texture more like ricotta, but the same vibe as a classic mozzarella.

I hope you enjoy this easy yet satisfying salad as much as we do. This is a staple at our house, especially during the warm Spring and Summer months when fresh herbs and tomatoes are alive and well. Enjoy!

Caprese Chicken Salad

Mindful Living With Amanda
Keto
Course Main Course, Salad
Servings 4

Ingredients
  

Chicken

  • 2 chicken breasts
  • 1/2 cup balsamic vinegar
  • 1/3 cup avocado oil
  • 1 tsp Italian seasoning

Salad

  • 8 cups mixed greens
  • 2 cups cucumbers, chopped
  • 1 1/3 cup pine nuts, toasted
  • 1 beef steak tomato, sliced
  • 1 cup fresh mozzarella cheese
  • 1/2 cup freshly torn basil leaves
  • 1 avocado, quartered

Dressing

  • 1/4 cup balsamic vinegar
  • 3 tbsp avocado oil
  • 1/2 freshley squeezed lemon juice
  • 1 tbsp honey
  • 1/4 tsp sea salt

Instructions
 

Chicken

  • Fillet the chicken breasts so you have 4 even pieces. Then, stab the chicken with a fork so they can soak up the marinade
  • In a large bowl, add the chicken, vinegar, oil and seasoning and mix until evenly coated. Let the chicken marinate in the fridge for about 1 hour.
  • Grill the chicken until each piece is cooked through (about 15 minutes while flipping halfway)

Salad

  • While the chicken in grilling, toast the pine nuts in a nonstick pan over medium to high heat. Toss frequently to avoid burning.
  • Add the mixed greens, chopped cucumbers, torn basil, avocado, freshly torn mozzarella, and tomato into salad bowls.
  • Mix the dressing ingredients in a small bowl, and whisk vigorously until well combined.
  • Slice and add the chicken to the salads, and top with the dressing. Enjoy!
Keyword caprese salad, chicken salad, keto salad
Savory Buffalo Turkey Meatballs

Savory Buffalo Turkey Meatballs

These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.

Recipe and Images are original to Mindful Living with Amanda

I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.

To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.

Recipe and Images are original to Mindful Living with Amanda

To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.

I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.

Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)

Ingredients:

  • 1/4 cup of finely chopped carrots
  • 1/4 cup of finely chopped celery
  • 1 tablespoon of avocado oil
  • 1 minced garlic clove
  • 1 pound of ground turkey
  • 1 egg
  • 1/4 cup of almond flour
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup of Buffalo Sauce
  • 2 tablespoons of ghee or grass fed butter (if Keto)
  • Optional: Compliant ranch dressing and green onions for garnish

Directions:

  • Over medium heat add the avocado oil to the skillet
  • Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
  • Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
  • Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
  • Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
  • Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
  • Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
  • Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
  • Add the meatballs back to the skillet, mix and turn the heat off
  • Garnish with some ranch dressing and chopped green onion

Enjoy!

Chicken Taco Tray Bake

Chicken Taco Tray Bake

Tacos are my most beloved dish! I reinvent my tacos weekly just to keep things new and interesting. Who doesn’t appreciate a solid taco served traditionally in a tortilla, on top of a salad, or in a rice bowl? The options are endless, and all of the different flare you can add to them keeps a simple dish constantly on rotation in my house.

Tray bake dishes are most adored in my home, because they make meal prep and clean up a breeze. I typically do the cooking in my house, and subsequently my husband does the clean up. Don’t feel bad for him though, because I am a clean as I go kind of gal. Nothing makes me more anxious than a cluttered kitchen where I can’t find what I need when I need it. Well, okay, maybe constantly having to move around my dog Blue can be equally of a challenge. Blue thinks he is my cooking assistant, which he is so stinking cute he should be.

This dish is pretty straight forward, and you can tailor it to whatever you are feeling whether it is a salad, rice bowl or a traditional taco with tortillas. I am a huge fan of the brand Siete, so I naturally use their cassava or almond flour tortillas and I always have at least 2-3 packets of their taco seasoning on hand.

First you’ll start by preheating the oven to 400 degrees, and then you’ll line a large baking sheet with a piece of parchment paper. Next, slice the poblano, green and red peppers, and red onion into thin slices. Then, slice the chicken breasts into thin slices as well. Toss the veggies and chicken onto the baking sheet and drizzle with avocado oil and 2 tablespoons of taco seasoning (preferably Siete brand). That’s it! You will let the tray bake for a total of 20 minutes, and half way through around the 10 minute mark just toss everything around then place it back into the oven until the time is up. Of course you will want to ensure the meat is cooked through, but if you slice the chicken thinly you should be in good shape.

While the tray is cooking I will prepare a salad with some mixed greens, a tablespoon of salsa, dairy-free Forager brand sour cream, and half of an avocado. I’ll garnish with a lime wedge and some fresh cilantro. My husband will typically have his over rice, so I make that during the cooking time as well. I prefer to use cauliflower rice, which you can simply make by putting about 2 cups into a frying pan over medium heat and let it go until it is tender. I’ll season the rice with a pinch of salt, lime juice and mix in some cilantro.

This dish is Keto, Paleo and Whole 30 approved!

Chicken Taco Tray Bake
Serves 2

Ingredients:

  • 2 chicken breasts
  • 1/2 red onion
  • 1 poblano pepper
  • 1 green pepper
  • 1 red pepper
  • 2 tablespoons of taco seasoning blend (I use Siete)
  • 3 tbsp avocado oil

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or grease it lightly
  • Cut the red onion and peppers thinly and toss onto the baking sheet
  • Slice the chicken breasts thinly and add to the veggies
  • Drizzle the avocado oil and taco seasoning over the chicken and veggies and toss until evenly coated
  • Bake the tray for 20 minutes and half way at 10 minutes toss everything gently and let it cook for the remaining time or until chicken is cooked through
  • While the tray bakes you can prepare a salad or rice bowl as discussed above.
  • Garnish with some lime wedges, salsa, dairy free sour cream, and fresh cilantro

Enjoy!

Roasted Garlic Mashed Cauliflower

Roasted Garlic Mashed Cauliflower

Cauliflower is a great alternative to traditional starchy potatoes, as they are an anti-inflammatory food in the cruciferous family of vegetables. Cauliflower is an excellent source of antioxidants, and studies have shown that it aids in preventing cardiovascular and other chronic diseases. This recipe is Paleo, gluten free, Whole 30 and Keto friendly!

My Roasted Garlic Mashed Cauliflower recipe is a tasty low carb side dish, and it takes very minimal time to prepare! All you need is the ingredients below and 10 minutes of your time. I will serve this alongside grilled or roasted chicken over a bed of lightly sautéed spinach.

This year I used this dish as a side to our Christmas and Thanksgiving meals and it was delicious. I was able to make it the day before, and then I pulled it out and put it back into the oven to reheat for 8-10 minutes at 350 degrees. When I make this on weeknights I stick to the recipe for the serving size, but if I make it for a holiday or celebration then I will double or triple as needed.

First, I turn on the oven to 425 degrees and place 2 tablespoons of avocado oil in a ramekin dish with 2 whole unpeeled garlic cloves covered with tin foil. I’ll let the garlic roast for 10 minutes while I prepare the cauliflower.

Next, I will grab a 16 oz bag of frozen organic cauliflower and place it in a medium sized frying pan with a 1/4 cup of water over medium to high heat. I will lightly blanch the cauliflower for about 7 minutes. Once it is fork tender I will drain the water and place the cauliflower into my food processor. Then, I will peel the garlic and add it to the processor along with the remaining avocado oil left in the ramekin. Next, measure and toss in the sea salt and ghee. Lastly, turn the processor on and let it go until the mixture is smooth and creamy. For some extra garnish sprinkle some fresh thyme on top and you are good to go!

Roasted Garlic Mashed Cauliflower
Serves: 2

Ingredients:

  • 2 whole unpeeled garlic cloves
  • 2 tablespoons of avocado oil
  • 1 16 oz. bag of frozen organic cauliflower
  • 1 tsp of sea salt
  • 2 tbsp of ghee (you can use Kerrygold Butter if Keto)
  • Fresh thyme
  • Pepper to taste

Directions:

  • Preheat your oven to 425 degrees
  • Add the garlic and avocado oil to a small ramekin or baking dish and cover it. Once the oven is preheated roast the garlic in the over for 10 minutes.
  • Meanwhile, put the cauliflower in a frying pan over medium to high heat with a 1/4 c of filtered water and blanch until fork tender for about 7 minutes
  • Drain extra water from the pan and toss the cauliflower into a food processor
  • Peel the garlic when it is finished roasting and add it to the processor along with the remaining avocado oil, ghee, and salt
  • Turn the processor on and let it go until the mixture is smooth and creamy
  • Transfer the mixture into a serving dish and garnish with some fresh thyme. You can serve this immediately or make it ahead and store it in an oven proof baking dish. This can keep good in the fridge for up to 3 days. On the day you are wanting to eat it place it into a preheated oven at 350 degrees and let it roast for about 10 minutes.

Enjoy!

Cilantro Lime Broccoli Slaw Salad

Cilantro Lime Broccoli Slaw Salad

I am a lover of all things Mexican inspired! Taco Tuesday does not exist in my house, because we have Tacos any day of the week and sometimes twice in a week (don’t judge me). I created this dish for a little something different to add into the Taco night mix. You can simply layer this into your tortilla or use it as a base for a light taco salad.

Okay, so seriously I love tacos. Tacos are a very tight running in first along with pizza. It actually kind of breaks my heart that my sons are not fully on board yet. Samuel will eat a deconstructed taco with tortilla chips, and Shane will tolerate a cheese quesadilla. Hey, we can’t have it all right?

This is another easy, simple and clean recipe that you toss into one bowl and you are all set. All you need is less than 10 minutes and the ingredients listed below.

I start by adding a 12 oz bag of organic broccoli slaw to a mixing bowl. I will then chop the green onion, cilantro, and peppers. Then, toss in the mayo, chopped veggies, cilantro and salt. Lastly, juice 2 limes and toss it all together until nicely combined. I will let it sit in the fridge while I prep the taco meat, etc. to let the flavors sit together. You can also make this on your meal prep day, and it will keep in the fridge for up to 3 days in an air tight container.

Cilantro Lime Broccoli Salad
Serves 4-5

Ingredients

  • 12 oz bag of organic broccoli slaw
  • 1/3 cup of mayo (I recommend using Primal Kitchen Avocado Mayo for a Keto, Whole 30 and Paleo approved option)
  • 1/3 cup of chopped green onion
  • 1/3 cup of chopped cilantro
  • 1/2 cup of chopped peppers
  • 2 small limes (juiced)
  • 1 tsp of salt

Directions:

  • Empty the bag of broccoli slaw into a medium sized mixing bowl
  • Add in mayo, green onions, cilantro, peppers, lime juice, and salt
  • Mix until fully combined

Enjoy!