Shrimp Fried Cauliflower Rice

Oh no, another cauliflower rice recipe! This time, I've managed to incorporate it into making the oh so popular shrimp friend rice dish a little healthier (so you can not feel so guilty about heading to the frozen yogurt shop after and loading up on the yogurt and toppings). I did this by substituting the starchy and filling rice with the filling, yet light, cauliflower rice.

There were very little ingredients that went into this, and it took no time at all to cook. The only thing that made this dish take so long was Nicholas's rice (he's a guys guy and I guess they don't do cauliflower rice). So while his cooked I made sure he knew how hungry I was by mentioning it every 10 minutes ;)

Ingredients:
- Half a head of cauliflower
- Shrimp (as little or as much as you want)
- Package of steamed vegetables (normally I would do all fresh, but we were cooking at Nicholas's and he does it the easy way)
- Low sodium soy sauce to taste
- Garlic to taste
- Red pepper to taste

Directions:
- Using a cheese grater, grate the cauliflower over a plate
- When finished, place in a large skillet that is sprayed with cooking spray
- Cook on low to medium heat, stirring occasionally
- Cook until lightly crisped and brown
- On a separate skillet, combine the shrimp and vegetables, and cook on low to medium heat
- Once fully cooked, mix in with the cauliflower rice and add a tablespoon to start with of soy sauce. You can add more if you want

Cheers!

*Note: If you aren't a fan of the cauliflower rice and want to enjoy it the way Nicholas did with rice, follow all the directions except add the shrimp and vegetables to cooked rice, then add the soy sauce as well.

Moscato Sauteed Chicken and Baked Balsamic Vinegar Eggplant

Do you ever get in the mood to try something new food wise? I was in one of these moods while staring at a bright purple eggplant that I just bought this weekend. I didn't want to make the usual eggplant parmesan, or just sautee it with other veggies. I wanted the eggplant to be the staple flavor.

I finally decided on a simple yet rich and flavorful dish to make, and it only took a total of 30 minutes! Just enough time for me to sautee the chicken and make the cauliflower "rice."

Ingredients for the Eggplant:
- 1 Large Eggplant
- 1 Tomato
- Fresh Basil
- Feta
- Balsamic Vinegar

Directions:
- Preheat the oven to 350 degrees
- Thinly slice the eggplant into as many pieces as you wish to make
- Thinly slice the tomato into the same about of slices at the eggplant
- Finely chop the fresh basil
- Layer the basil on top of the eggplant pieces, then the tomato on top of that
- Lightly drizzle balsamic vinegar over each piece
- Place in the oven on a cookie sheet lined with foil and sprayed with nonstick cooking spray
- Cook for 20 minutes, then add the crumbled feta onto the pieces and place back in the oven for the last 10 minutes

Ingredients for the Moscato Chicken:
- Boneless chicken breast
- 1/4 cup of pink Moscato wine
- 2 Garlic Cloves
- Garlic powder and pepper to taste

Directions:
- Cube the defrosted chicken breast into a size of your liking
- Place a large pan on the stove and spray with cooking spray, put on low to medium heat
- Chop the garlic cloves and layer the bottom of the pan with them
- Place the chicken pieces in the pan and sprinkle with as much garlic powder and pepper as you want
- Gently pour the wine over the chicken and let cook, making sure to turn and flip periodically
*Note: You don't have to use all of the wine, I ended up using less than the 1/4 cup

I also added roasted asparagus and cauliflower "rice" to this dish!

Cheers!

Cauliflower Rice

Lately I've been hearing lots of people talking about the Paleo diet and how it's an effective, easy, and healthy way to eat. After looking into it more, I learned that it is based off of what the cavemen ate, so fruits, vegetables, meats, seafood, and nuts- nothing processed and no dairy. 

This cauliflower rice is a staple recipe that falls under the Paleo diet because it can be paired with many meat and seafood dishes. It is also filling, delicious, and easy to make.

Ingredients: (serves 1)

- 3 large chunks of cauliflower

- 1 Garlic clove

- 1 tsp Rosemary

- Pepper to taste

- Cooking spray

- Cheese grater

Directions:

- Using the cheese grater, grate the cauliflower onto a plate or cutting board.

- Chop the garlic clove

- Once you're done grating the cauliflower and chopping the garlic clove, put a medium sized skillet on the stove on low to medium heat. Spray with cooking spray.

- Put the cauliflower in the skillet and add the garlic, rosemary, and pepper

- Cook until almost golden brown

I paired the "rice" with chicken and a sweet potato!

Cheers!

The BEST Chocolate Chip Cookies

If you have a super sweet tooth like I do, then you know how important it is to have sweets handy at all times. These cookies are the perfect treat to have around the house because they will satisfy any sweet tooth without any added guilt. That is because the ingredients are all healthy!

Ingredients:
- 2 cups oats
- 1/3 cup applesauce
- 3 mashed ripe bananas
- 1/2 cup chocolate chips (optional) and or you can use dried fruit like cranberries or raisins
- 1/4 cup almond milk
- 1 tsp vanilla extract
- Cinnamon to taste

Directions:
- Heat the oven to 350
- In a large mixing bowl, combine all ingredients together
- Scoop mix into the size you want the cookies to be and place on a cookie sheet
- Bake for 15-20 minutes

Cheers!