Thai Inspired Pineapple Fried Cauliflower Rice

INGREDIENTS

1 lb chicken breast

2 eggs (beaten)

1 ½ cups chopped fresh or canned pineapple

1 large red bell pepper (diced)

1 medium yellow onion( thinly sliced)

¾ cup chopped green onions

4 cloves garlic (pressed or minced)

3 cups cauliflower (riced)

1 tablespoon reduced-sodium soy sauce

1 to 2 teaspoons chili garlic sauce or sriracha

2 tablespoons coconut oil

1 small lime, halved

1 bunch of cilantro (chopped)

INSTRUCTIONS

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat; Add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, Transfer the eggs to a bowl. Wipe out the pan if necessary with a paper towel.

Add 1 tablespoon oil to the pan; add chicken and cook throughly. Set aside.

Add 1 tablespoon of oil, onions, pineapple and red pepper. Cook, stirring constantly until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes.

Add green onion and garlic Stir fry about 30 seconds.

Reduce the heat to medium and add the. Add the rice to the pan and stir to combine.

Add soy sauce; Cook until rice is hot, stirring occasionally, about 3 minutes.

Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.

Turkey BLT

INGREDIENTS
1 pound turkey bacon

3 large beefsteak or heirloom tomatoes, sliced ¼-inch thick

Salt and pepper to taste

⅓ cup store-bought mayonnaise, such as Hellman's

1 lb Baby Spinach or lettuce

4 rolls or 8 slices of bread

INSTRUCTIONS

pan fry or bake turkey bacon according to package instructions

drain on a paper towel lined plate, set aside

toast bread according to preference

spread with mayo liberally on each side

add a layer of spinach and two tomato slices to bottom side of roll

sprinkle with salt and pepper

add 3 - 5 slices of bacon

add top piece of roll

slice in half and serve immediately

Just Like Childhood PB+J Smoothie

INGREDIENTS

• 1 medium banana (fresh or frozen)

• 1/2 cup almond milk or milk of choice (I use unsweetened almond)

• 2 tablespoons peanut butter (I like creamy natural-style)

• 1.5 tablespoons strawberry preserves

• 1/2 cup ice cubes

INSTRUCTIONS

Place all ingredients in a blender and pureé until smooth. Pour into a glass.

Low Carb Loaded Turkey Burger Salad

INGREDIENTS

4 turkey burgers

1 head of lettuce of your choice

2 onions (sliced thinly)

5 oz bottle of A.1. Steak Sauce

1 tomato (sliced)

4 slices of yellow American or Mild cheddar cheese

INSTRUCTIONS

In a skillet on medium high, sear the turkey burgers on both sides until cooked to you preferred amount of doneness.

Add a slice of cheese to each burger until melted. Remove from pan and drain on paper towel.

Sauté onions in same pan with a tablespoon of olive oil until soft and translucent.

Add lettuce to a plate. Top with turkey burger , tomato and a liberal portion of grilled onions.

Drizzle with A.1 Steak Sauce or your favorite salad dressing.

Savory Shrimp Coconut Curry

INGREDIENTS

1 lb Raw Shrimp (peeled and deveined)

1 small onion (diced)

1 red bell pepper (thinly sliced)

2 cans full fat coconut milk

2 tablespoons olive or avocado oil

4 cloves garlic (pressed or minced)

1/2 tablespoon chicken bouillon

2 tablespoons curry powder

1 tablespoon butter

1 tablespoon white or coconut sugar (to taste or optional)

1 bunch green onions (chopped)

1 teaspoon turmeric

1 lime (juice and zest)

2 cups broccoli florets

INSTRUCTIONS

Add oil to a high wall skillet over medium heat.

Sauté onion, green onion, and red pepper until soft, adding a splash of water as needed (approx. 5 mins).

Add garlic and stir consistently for 1 minute until soft and fragrant.

Pour in coconut milk, turmeric, curry powder, sugar, bouillon; Stir well and bring to a simmer.

Add broccoli and cover until bright green and cooked to your desired doneness.

Stir in shrimp and add cover. Cook until shrimp they turn pink ( approx. 4 min).

Remove from heat; garnish with green onion.

Serve warm over brown rice.

Banging Buffalo Cauliflower Bites

INGREDIENTS

1 head cauliflower (cut into florets)

1 cup flour

1 cup water

1 cup Frank’s RedHot Wing Sauce

INSTRUCTIONS

Preheat oven to 400°F

Line a large baking sheet with parchment paper.

Mix flour and water in a bowl.

Toss the cauliflower florets in the flour mixture and remove any excess.

Bake for approximately 25 minutes or until the inside is tender and outside is crispy.

Coat in buffalo sauce and bake for an additional 5 minutes.

Amazing On Arrival Avocado Toast

Avocado Toast is very customizable. For a different spin, you can add your favorite protein such as egg or shrimp or crunchy toppings such as onion, radish or roasted red peppers.

INGREDIENTS

2 slices whole grain bread

one avocado (peeled and seeded)

2 tablespoons chopped cilantro

1 lemon

1/2 teaspoon red pepper flakes (optional)

salt & pepper to taste

INSTRUCTIONS

Toast 2 slices of whole grain until golden and crispy.

In a small bowl combine and mash the avocado, cilantro, and lime, salt + pepper to taste. Spread half of the mixture on each slice of toasted bread.

Top with lemon juice, jalapeño peppers, or hot sauce.

Strawberry Lemonade Cupcakes

I have a confession…cupcakes are my favorite dessert! Naturally as I was developing the menu for my Rose Soiree party (read more about the party here) back in June I decided to make these Strawberry Lemonade Cupcakes and they were a hit. They taste like an ice cold refreshing glass of strawberry lemonade but in cupcake form…let that sink in! The best part about this recipe is that it is semi homemade. It utilizes boxed cake mix with some additions that make them so delicious that your guests will never know! Give these a try and I promise you won’t regret it.

INGREDIENTS

1 box Duncan Hines White Cake Mix

1 cup water

3 Large Eggs

1/3 Cup Vegetable Oil

Zest and Juice of one large Lemon

Fresh strawberries thinly sliced for garnish

INSTRUCTIONS

Follow the cake box instructions for cupcakes. During the “BLEND” step, add the lemon juice and zest.

During The “POUR” step, line cupcake pan with cupcake liners. Pour batter 3/4 of the way full in each.

Lemon Glaze Icing

Ingredients

• 1 3/4 cups of confectioners sugar

• 1/4 cup of lemon juice

• the zest of one lemon (or more!)

• 1 tsp of salted butter

Instructions

Combine all ingredients in a bowl until well incorporated

ASSEMBLING THE CUPCAKES

Once the cupcakes are completely cooled drizzle them with a layer of glaze. Add a slice of strawberry to each cupcake. Add another layer of glaze and serve.

Quick & Easy Caprese Skewers

INGREDIENTS

One 8oz package of cherry-sized fresh mozzarella

Basil (fresh or dried)

Olive oil

Salt to taste

INSTRUCTIONS

Arrange tomato and mozzarella on skewers in an alternating pattern. Drizzle with olive.

Sprinkle with a light dusting of salt.

Sprinkle with basil.

Serve immediately or chill in the fridge and serve cold.