I remember the first time I tried making egg bake. The eggs themselves were airy and crispy rather than fluffy. It was then I realized egg bakes require a BINDER. An ingredient that ties everything together and keeps the eggs fluffy. You’ll usually find this to be a heavy cream. I have found an alternative that is more flavorful, contains less saturated fat, and also contains more protein!
Cauliflower is all the rage among health trends right now and as of right now, I see nothing wrong with this. It offers an extra serving of vegetables, and can be a great lower-carbohydrate option for individuals with diabetes, or those who are watching their carb intake.
Cauliflower has been used frequently to swap higher-carbohydrate foods such as breads, pizza dough, rice, and others among them. My version is a swap for mashed potatoes with a spicy, flavorful twist. Let’s get started!
*recipe is Low-carb, Vegan, and Gluten-Free 😀 *
1 head cauliflower [about 4 cups]
1-2 tsp vegan butter
1 tsp minced garlic
salt & pepper
Steam the cauliflower. Use whatever method you desire. Some pre-packaged bags allow for steaming in the bag. If not, take a large microwave-safe bowl and fill with about an inch of water, and fill the rest with cauliflower. Microwave for 4-5 minutes. It does not matter if you used florets or riced cauliflower – the smaller the pieces, the shorter amount of time you need to cook it.
Drain cauliflower and place in food processor.
Add vegan butter, curry powder, garlic, and salt & pepper to taste.
North Dakota is notorious for blistery winters that causes each and every one of us to question just why exactly it is we continue to live where we do. This smoothie will bring you to a tropical place – whether you live in the tropics or the tundra.
Warm, heart-warming, and soul-touching. I discovered curry, this wonderful food in college after never trying it growing up. College has been a time of discovery, and has not slacked at all in terms of food. Because I love curry as much as I do, I wanted to recreate it easily, and in a way that doesn’t take long to prepare. Here’s what I have for you!
1 can coconut milk
3 tsp red curry paste
about 3 c. raw vegetables of choice (I used carrots, broccoli, and green bell pepper)
1/2 c dry lentils (any color will do)
2-3 cloves minced garlic
curry powder (optional)
In a pot, heat ~ 1 tbsp olive oil OR vegan butter on medium heat.
Saute vegetables until almost cooked.
Add garlic. Continue to saute for a few minutes.
Add can of coconut milk and curry paste to the pot. Stir and combine.
Add dry lentils. Stir.
Add curry powder for more flavor if you so desire.
Turn heat down to low and cover. Simmer for about 15 minutes or until lentils are nearly cooked.
Stir and serve with rice and store your leftovers!
Add shrimp or chicken if you want more protein!
Add chili powder to your desired taste. My recipe is very “midwest friendly” meaning it’s more bland than most curries. But if you like the spice, add chili powder to your desired spice profile. 🙂
Autumn. A favorite, comforting season easing us back into the cold winter months. The colors are pretty, the smells are crisp, and the food is comforting. This recipe is proof you don’t need much effort nor junk to have the fall feels.
1/2 yellow onion
4-5 stalks celery
1 c. (approx) carrots
1 c. quinoa
1 c. lentils [of choice]
4 c. vegetable broth/stock
4 c. water
dried italian herbs
Dice onion finely, chop celery into bite-sized pieces, and chop carrots into bite-sized pieces.
In a Dutch oven (or large pot), heat a liberal amount of olive oil on medium-high heat.
After warm, add carrots and celery. Season with salt & pepper.
After about 5 minutes, add onion. Continue to cook until celery is translucent and onion begins browning [add more oil if necessary].
Add broth, water, lentils, and quinoa, and Italian herbs.
Bring to a boil.
Reduce heat to low and let simmer for about 20 minutes. Quinoa’s edges will begin to turn white.
Serve immediate or store in the fridge for up to 1 week. 🙂