Cauliflower Ceviche

Back in March, I was looking forward to a potluck with all of my coworkers after closing a chapter on a job. We had all signed up for a particular dish to bring and one of my coworkers wrote down “cauliflower ceviche” I was intrigued and I asked her for the recipe. After making it, I became obsessed with it and decided to make a few tweaks to make it my own. It didn’t take much tweaking as it was delicious as is but I generally like my ceviche extra tangy so that is exactly what this recipe entails. For those of you who are skeptical to try this, I promise you will be blown away by the results. This is so delicious it is even well loved by those who are not a fan of seafood or fish. The ingredients are very simple, requires minimal heat, and the results will get you hooked. As always, let’s talk about the nutritional benefits of our star player–cauliflower.

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Easy Roasted Potatoes

One of my favorite foods to have for breakfast is potatoes. I’m not talking about the sweet kind either, I’m talking about the good ol’ golden Yukon potato. For whatever reason, potatoes have gotten a bad reputation over the last decade but I am here to tell you that in this household potatoes are an absolute must and household staple. Russet potatoes, golden Yukon, and red potatoes have just as much nutritional value as sweet potatoes do the only difference being the amount of minerals varies by each variety. Each potato has its appropriate use and for the purpose of roasting at a higher heat, I have found that golden potatoes yield the best results. I am working on a comprehensive blog post to outline each use of different types of potatoes but for now, i’m letting you know that golden yukon and/or red potatoes are the best types for roasting in the oven.

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Soy & Lime Veggie Skewers

Veggie Skewers

Since the weather has warmed up, I have been taking advantage of the relatively nice weather and grilling outside. During the warmer months, I prefer to grill because it helps to avoid heating up the house by using the oven. Also, the fact that it gives food a perfectly smokey & delicious char is an added bonus.  Adrian & I have been on a grilled corn kick and the other day when we were waiting for it to finish up, I started thinking about how good skewers would be charred on the grill.  I feel like skewers or kabobs scream summer and I thought it would be the perfect opportunity to show you yet another way to incorporate more veggies into your diet in a non-boring way.  Since these skewers do not have meat, I knew that meant I needed to do something to these veggies to make them burst with flavor so that is when I started playing around with marinade ideas. I wasn’t really sure what kind of flavor I wanted them to have, but I just started combining flavors I knew would be delicious. First, I added soy sauce for that umami/salty flavor and then proceeded to add in minced garlic because I can’t think of a time where garlic & soy sauce ever tasted bad. To cut the saltiness a bit, I added in some lime juice for some acidity and lastly included some organic raw honey for sweetness. As I whisked away I continued to taste it to make sure everything was balanced and before I knew it, I had created the perfect balance of sweet & savory. This marinade can really be used for anything but I highly recommend you try marinating mushrooms for these skewers because it will change your life! Since mushrooms are so porous and spongelike, they absorb the marinade very well and pack a lot of flavor into each mushroom.  The longer you marinate these for the better they taste so I would recommend leaving them for as long as you possibly can to maximize the flavor. Now with all that being said, let’s get into the details of this recipe.

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Lentil Shepherd’s Pie

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September has officially arrived and I am so excited because fall is my favorite time of year! Even though here in southern California we don’t get much of a fall, I still look forward to having weather below 100°.  With cooler weather comes warm drinks and hearty, comforting meals and today I’ll be kicking off our fall-inspired meals with my lentil shepherds pie. Traditional shepherd’s pie is made using ground beef, a variation of veggies, and topped with creamy mashed potatoes. This recipe is only different in a few of the ingredients but all the flavors come together to produce an incredibly satisfying & hearty meal. It sounds so much fancier than it actually is because all of the ingredients are very humble and easily accessible to everyone.

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Mexican Rice Inspired Quinoa

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Growing up in a Hispanic household Mexican rice was always a staple side dish for just about every meal. My mom would serve it alongside enchiladas, tacos, sopes or really just about anything. There’s no doubt that it’s a tasty dish, but the thing about traditional Mexican rice is that it requires frying in oil. Although the browning of the rice helps to develop a delicious dish, it is not the most healthy method. While I definitely enjoy it from time to time,  I find myself turning to this recipe that I will be sharing with you today more often. I wholeheartedly believe that eating healthy should taste just as amazing as it makes you feel, so I attempt to recreate some of my favorite foods using healthier more nutrient-rich foods. Today I will be sharing with you one of my favorite ways to enjoy quinoa that mimics the flavors in Mexican rice.

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