Tasteful Tuesday

SPICY BUFFALO CAULIFLOWER BITES


Spicy Buffalo Cauliflower Bites

Skinnytaste.com 

Ingredients:

1 cup water

1 cup all purpose flour

2 tsp garlic powder

22 oz (6 1/2 cups) cauliflower florets

3/4 cup Franks Hot Sauce

1 tbsp melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the water, flour, and garlic powder in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.

Read more at http://www.skinnytaste.com/spicy-buffalo-cauliflower-bites/#mRsSSh8FW25mOjgo.99

Tasteful Tuesday 

This 5-ingredient guacamole keeps things easy-breezy, fresh, and flavorful. To make it, you’ll simply mash together the flesh of one avocado with the juice of 1/2 to 1 lime (I always use a full lime, because I love the bright pop of citrus). Then, you’ll fold in diced tomatoes, chopped cilantro, and some minced garlic. Stir in a pinch of sea salt, and that’s it!

To see this recipe go to:

http://blissfulbasil.com/2015/01/16/5-ingredient-perfect-guacamole/

Tasteful Tuesday

CILANTRO LIME CHICKEN SLIDERS WITH TOMATO GUACAMOLE 


INGREDIENTS

Chicken

6 chicken thighs, skinless, boneless, cut in half (you will have 12 pieces)

¼ cup chopped fresh cilantro

2 limes, juiced

3 Tbsp. olive oil

½ tsp. salt

12 slider buns

Guacamole

1¼ cup chopped tomatoes (about 3 plum tomatoes)

2 avocados

1 Tbsp. finely chopped white onion

2 Tbsp. finely chopped fresh cilantro

2-3 Tbsp. fresh lime juice

¼ tsp. garlic salt

¼ tsp. sea salt

fresh ground black pepper

INSTRUCTIONS

Prepare the chicken marinade by whisking together cilantro, lime juice, olive oil, and salt until combined. Add chicken pieces to a medium bowl and pour the marinade over the chicken, coating all around. Cover the bowl and marinate for 30 minutes, refrigerated.

While the chicken is marinating, prepare the guacamole by combining tomatoes, avocado pulp, onion, cilantro, lime juice, garlic salt, and sea salt in a medium bowl. With a fork or potato masher, mash everything together until chunky consistency. Season with fresh black pepper to taste. Cover and refrigerate until ready to serve.

Preheat the grill on medium high and grill the chicken for 3 minutes per side or until no longer pink on the inside.

To assemble: place chicken on the bottom buns, top with a good heaping of guacamole. Serve immediately. Serves 6 as main dish (2 sliders each).

NOTES

add additional 30 min to prep time for chicken to marinate
http://www.littlebroken.com/2015/06/07/cilantro-lime-chicken-sliders-with-tomato-guacamole/

Tasteful Tuesday

One of my favorites!  This recipe if from Against All Grain: Meals Made Simple by Danielle Walker. You can visit the website ate http://againstallgrain.com.

Ginger Chicken and Broccoli

Ingredients:

3 tablespoons expeller- pressed coconut oil or ghee, divided
6 cloves garlic, minced
1½ tablespoons peeled and minced fresh ginger
6 scallions, white parts only, chopped
2 heads broccoli, cut into florets
3 pounds boneless, skinless chicken thighs, trimmed of fat and cubed
1 cup coconut aminos
2 tablespoons toasted (or dark) sesame oil
1 teaspoon sea salt
2 large egg yolks

Directions:

1. Heat 2 tablespoons of the coconut oil in a wok or deep skillet over medium-high heat.

2. Add the garlic, ginger, and scallions. Stir constantly for 30 seconds.

3. Add the broccoli florets and continue cooking and stirring for 5 minutes, until the broccoli is bright green.

4. Transfer the vegetables to a plate and return the pan to the burner with the remaining 1 tablespoon of coconut oil.

5. Add the chicken and cook, stirring frequently, for 8 to 10 minutes, until the chicken is browned and cooked through.

6. Using a slotted spoon, transfer the chicken to the plate with the broccoli and return the pan and juices to the burner. If there is less than ¼ cup of liquid in the pan, add water or chicken broth to make ¼ cup.

7. Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.

8. Beat the egg yolks in a bowl. Temper the yolks by slowly pouring in ½ cup of the hot sauce while whisking constantly.

9. Pour the egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken.

10. Add the chicken and vegetables back into the pan and stir to coat. Cook for an additional 7 to 10 minutes, until the chicken and broccoli are fully cooked.

 

via Recipes from The Nest.

Tasteful Tuesday

Related image

Berry Protein Power

By Kris Carr (Crazy Sexy Juice)

Yield 2 servings

1 large banana

frozen 1 cup blueberries

frozen 1 1/2 cups almond milk or nondairy milk of choice

2 tablespoons hemp seeds

2 tablespoons cacao nibs

1 cup kale, leaves only, tightly packed –

1. Wash and prep all ingredients.

2. Blend and serve.

via Berry Protein Power.

Green Goddess Juice

Green Goddess Juice

Green Goddess Juice

By Fit To Inspire

Yield: 2 servings

  • 1/2 large head broccoli
  • 4-5 stalks celery
  • 1/2 large cucumber
  • 1 bunch of kale
  • 1/2 bunch parsley
  • 1/2 lemon
  • 1/2 lime
  • 1 inch knob of ginger
  • 1/2 golden beet
  • 3-4 small carrots
  • For a little extra sweetness, add 1/2 – 3/4 medium-sized green apple

1. Juice and enjoy!

http://kriscarr.com/recipe/green-goddess-juice/

Recipe of the Day

imageQuinoa Avocado Spinach Power Salad

Ingredients
1 cup dry quinoa
2 medium avocados
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions

{For the dressing}
1-2 cloves garlic, minced (I use 2)
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/8 tsp. salt

Directions
Cook the quinoa according to package directions.
Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.

http://www.thegardengrazer.com/2014/04/quinoa-avocado-spinach-power-salad.html

Super Green Smoothie

Start your day with a fantastic smoothie! Compliments of Plant Strong Vegan

image

 

Super Green Smoothie
(Yields about 1 Quart)

Ingredients:
3-4 Bananas, frozen
2 cups Greens, washed (kale or spinach)
1 tbsp Hemp Seeds
1/2 tbsp Wheat Grass Powder
Coconut Water, to blend

SUPER GREEN SMOOTHIE

Directions:
Measure and blend everything till smooth, adding almond milk as necessary.
Serve cold, topped with dried white mulberries and hemp seeds.

 

Visit their site at http://www.theplantstrongvegan.com