Roasted Balsamic Cauliflower and Potatoes. I’ve never been a fan of cauliflower.
I just kind of thought of it as broccoli’s ghostly, tasteless cousin; a food that reminded me of hospital dinners and warmed over flavorless frozen veggie mixes. Man, was I wrong. Cauliflower haters, prepare for a change. I’m trying to get myself to eat more and different veggies, so I decided to give cauliflower another chance. Cauliflower, a winter vegetable that is in season from October to April, is packed with nutrients (despite its pale visage) and very low calorie, too. This dish turned out terrific; roasting brings out the sweet and slightly nutty flavor of the cauliflower.
Roasted Balsamic Cauliflower and Potatoes serves 2-4 total time: 1 hour total hands on time: less than 10 minutes What you’ll need: 1/2 a head of fresh cauliflower, chopped into small florets 3 red russet potatoes, chopped 1/8 cup of balsamic vinegar a little bit over 1/4 cup of olive oil 1 1/2 tsps (3 cloves) fresh chopped garlic optional: grated parmesan What you’ll do: Spring Rolls with a Sweet & Spicy Dipping Sauce (gluten & dairy-free) Spring Rolls with a Sweet & Spicy Dipping Sauce Spring Rolls This past week marked another gathering of my book club, affectionately known as The Yogi Book Club: food, fun, great conversation and perhaps an occasional yoga pose thrown in for good measure.
Our book of the month was The Hunger Games by Suzanne Collins. Best Quesadillas Ever. I’m going to preface this recipe by saying it is not at all healthy.
In fact, this is probably the least healthy recipe I’ve ever shared on Eat of the Moment. It’s carb-y-and cheese-y and salt-y and far from ideal for those of you who are sticking to your New Year’s healthy eating resolutions. But. BUT. I promise these quesadillas are so good that they’re worth indulging in every once in a while. You might be wondering “Why is this girl telling me how to make quesadillas? In my opinion, one of the things that makes these quesadillas so good is the use of corn tortillas. You might make these just a little bit more nutritionally beneficial by adding in some veggies or meat. Best Quesadillas Ever. Citrus Tilapia With Corn & Bean Salad. How do you feel about tilapia?
A lot of people think it’s boring. Spinach and Zucchini Tostadas. Tostadas have become my new go-to snack.
I’ve always been a huge fan of Mexican food, and I love the idea of just browning a tortilla and putting some veggies on it for a little mid-afternoon morsel. Sometimes traditional tostadas use a fried tortilla, but I have found it’s faster (and healthier) to broil them or toast them in the toaster oven. I also like making tostadas because they’re versatile: they can be made with meat, veggies or some combination thereof and are easily enhanced with salsa or hot sauce or that chipotle mayo people dig so much these days. I recently made this spinach and zucchini tostada as a light lunch, and I also think it would be a fast and fun appetizer at a summer party. It’s just about 15 minutes from beginning to belly, so get started! Spinach and Zucchini Tostadas makes 4 tostadas total time: 15ish minutes total hands on time: 15ish minutes. The PERFECT Grilled Cheese. It doesn’t take a master chef to make a grilled cheese.
In fact, this perfectly American sandwich staple was one of the first things I ever learned to make as a child, therefore, I take it as my duty to share my expertise. Before I get into the step-by-step, there are a few things to note about grilled cheese sandwiches. They are not healthy. Whole wheat bread will not make them healthy. Don’t try to make them healthy; you’ll ruin them. Hash brown avocado egg breakfast. I often tell people that I am a breakfast person, yet I'm not much of a breakfast person. Stop confusing us, Pip! Ok, ok, allow me to explain. I love breakfast food. I adore it.
Eggs of any kind, bacon, hash browns, toast, pancakes, cinnamon rolls, French toast, muffins, ham, cereal, omelets, waffles, oatmeal. Slow cooker cilantro lime chicken. Fresh lemony pasta salad. The little boys are at daycare for the day, Dan is working hard in the sky and I have the entire day to get things accomplished. Chris Martin is serenading me as I edit photos and write up recipes and take pictures of ice cream. I can't wait to share my very first ice cream recipe with you! That will have to wait till early next week, though. I have a "few" things above that on my to-do list. Monday is my birthday. As a very kind birthday gift, a friend of mine has offered to drive out to the dropzone and watch the boys tomorrow while I make a few skydives!
It's gonna be paraaa-paraaa-paradise! Sorry, Chris was distracting me. :) Www.pipandebby.com/storage/recipes/ArtichokeSunDriedTomChickRecipe.pdf.