Lazy Sunday Stir Fry

Simple Stir Fry 2

Sundays.

My favorite day of the week. A day to do whatever you want. Saturdays may be “for the boys” but Sundays are for yourself. Every Sunday I find I’m in one of two possible moods: either I have tons of energy and want to make a lavish sit-down five course Sunday feast or I want to lay on the couch and have food fed into my mouth because I don’t feel like moving.

Today’s mood is 100 percent the latter of the two described above. It’s not very often my boyfriend has a weekend off during this time of year, so I couldn’t have been happier to have a rare Saturday night date night last night. We went to this incredible restaurant called Rge Rd that serves out of this world literally melt in your mouth locally sourced meat and stuffed ourselves before going out for a little fun on the town.

While I’m a firm believer in the motto “TREAT YOSELF,” I always find I’m a bit run down the day after I treat myself, so here I am laying on the couch not wanting to do anything while my anxiety levels are steadily rising knowing I will at some point have to get up and make dinner so I can feed our constantly hungry stomachs. But then I realized I have all the ingredients to make a stir fry.

Boom. Hasta la vista anxiety!

A quick, simple stir fry is my go-to when I’m not feeling up to cooking a gourmet meal but still want to get all the quality taste and fullness that a gourmet meal brings. It’s so easy. All you have to do is grab whatever veggies you have lying around and maybe throw in some meat if you please, chop everything up and throw it in a pan with some seasoning and ding ding ding! Dinner’s ready! It’s the perfect way to get ton’s of veggies in too on days when you haven’t had much. Gotta get those greens if ya know what I mean.

One thing I ALWAYS put in my stir fries is broccoli. Broccoli packs a punch when it comes to the health game so it’s good to sneak this guy in whenever you can. It’s super high in vitamins K and C, as well as chromium, folate, and fiber (among many, many other things). Broccoli is anti-inflammatory, anti-aging, aids in the natural detoxification process, and helps improve bone health! And, if that wasn’t enough, it looks like teeny little baby trees! Umm, can you say adorable!? I’m in love. And so is my body.

Andddddd, if you want to add a little extra crunch to your stir fry, chop up the broccoli stems and throw those guys in too! You might as well not waste anything, especially when it tastes so mighty fine. They’re a great little addition to the the texture, too.

So take a load off and stop stressing about dinner! Just round up all the veggies you’ve got and tonight you can trick everyone by making a delicious meal that they’ll think you slaved over, but really it was easy as chop, fry, serve. But don’t worry, your secret’s safe with me.


Lazy Sunday Stir Fry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 boneless, skinless free-range chicken breasts cut into bite sized chunks (sub tofu for vegan option)
  • ¼ cup coconut aminos
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • ½ tsp red pepper flakes
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 3 large carrots, chopped
  • 1 red pepper, chopped
  • 1 head broccoli, separated into florets
  • 1 cup sliced cremini mushrooms
  • 2 cups brown rice
  • Green Onions and Sesame Seeds for garnish

Directions

  1. Whisk together the coconut aminos, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add the chicken chunks in and stir to coat and set aside.
  2. Add 4 cups water and 2 cups brown rice to a pot and bring to a boil. Cover and reduce to a simmer for 30 minutes.
  3. Meanwhile, heat 1 Tbsp coconut oil over medium-high heat in a large wok. Drain the chicken from the marinade and reserve it. Cook the chicken in the wok and then remove to a bowl.
  4. Add the remaining tablespoon of coconut oil to the wok. Add in the garlic and cook for 30 seconds. Add in the carrots, red pepper, broccoli, and mushrooms. Cook for about 3-5 minutes.
  5. Reduce the heat to low and add in the chicken and reserved marinade. Bring to a simmer and cook for about 3 minutes.
  6. Remove from heat and serve over the rice. Sprinkle with green onions and sesame seeds.


Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

Yellow curry cauli wings 3

Being the hungry (and completely dog-obsessed) person that I am, I’ve noticed a trend on my social media accounts. I came to the realization that I follow more food and dog accounts than I do real people…

I’m not going to lie, this is preferred for me. How could you go wrong with food and dogs?! I don’t need to see Joann’s new shoes or that Devon went to a baseball game. No. What I do need to see? A mile high stack of pancakes covered with allllll the toppings. A bunch of puppies running at the camera in slow motion with their tails wagging and ears flopping like Dumbo. Oh yes, much better.

Due to the overwhelming number of food accounts that I follow, I notice a lot of food trends that are currently happening. Something I’ve been seeing over and over again are cauliflower wings and I’ve just been dying to try them! I got all excited about making them and was blabbering about them to my boyfriend who was a bit of a doubter. Cauliflower wings???? How could that ever compare to their chicken counterparts?! Sounds weird.

Then, he asked me to make healthy cheat night on Wednesdays because he has two practices that day and always comes home hungrier than a Survivor contestant after being on the show for 39 days. Hehe CHALLENGE ACCEPTED. So of course what better cheat night than pizza and wings?!!!!! I made these babies (along with a chickpea flour pizza which will be a post for another day) and they changed his mind about cauliflower wings real quick. Sure they’re not chicken, but they are DANG DELICIOUS. Crispy on the outside, tender on the inside, they almost melt in your mouth. Mmmmm, mmmm, mmmmm, so good.

Because I’d never made cauliflower wings before, I turned to some of my most trusted food bloggers for inspiration. I ended up making my own version of The Minimalist Baker’s cauliflower wings because they were one of the few recipes I came across using chickpea flour . I’m super pumped about chickpea flour right now because I recently discovered it, it’s such a good source of protein and nutrients while not being a grain (which I try to avoid) AND it’s cheap and easy to make. I make my own simply by buying dried chickpeas from a local Persian market, where I also get all of my dates from for super cheap. Then, all I do is stick them in my Vitamix and about 20 seconds later I’ve got myself a big jar of the good stuff, aka chickpea flour. Anddddd, why wouldn’t I want to add something that’s high in fibre, good for digestion, helps decrease inflammation, has a wide array of vitamins and minerals, and is gluten free to my recipes? It’s a win-win without a doubt.

I’ve been on the hunt for more chickpea flour recipes, so if anyone knows of any good ones I’d love to hear them! I’ve used it as the base in a dairy free cream of mushroom soup (which was BOMB), a chickpea flour pizza crust (also BOMB), and an attempt at chickpea flour tortillas (which were less bomb because they fell apart) but that’s where my trials trail off. It’s so versatile and nutritious it just makes me want to try it in everything!

Anyways, back to the reason we’re all here. These crazy good cauli wings. Next time you’re craving a good cheat meal, treat yo-self to these finger-lickin’ good yellow curry cauliflower wings and then make like 5 more batches and treat yourself to those too because that’s what inevitably is going to happen (it happened to us).


Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 head of cauliflower cut into florets
  • 2 cups chickpea flour
  • 2 tsp yellow curry powder
  • ½ tsp of each: cumin, chili powder, garlic powder, salt, pepper, ground coriander
  • ¾ cup cashew milk
  • 3-5 Tbsp + ¼ cup water (or more if needed)
  • ½ cup yellow curry paste
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • ½ cup Manitoba Harvest Hemp Hearts
  • ¼ cup dill
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1 clove garlic

Directions

  1. Preheat the oven to 450 degrees and place a piece of parchment paper on a baking sheet.
  2. Add chickpea flour, yellow curry powder, cumin, chili powder, garlic powder, salt, pepper, and ground coriander to a medium bowl and mix to combine thoroughly.
  3. Add ½ cup cashew milk to the dry ingredients and mix. Thin with water until the batter is thick enough to stay on the cauliflower but thin enough to work with.
  4. Dip each cauliflower floret in your batter and allow the excess to drain off. Put the dipped florets on your parchment paper lined baking sheet, making sure they have at least ½ an inch in between them.
  5. Place in the oven for 20-25 minutes.
  6. Meanwhile, make your sauce by combining yellow curry paste, maple syrup, and melted coconut oil. Add water until the sauce is thin enough to dip the wings in for coating.
  7. Once your florets are done, remove them from the oven and coat each “wing” in the sauce you’ve made, allowing the excess to drain before placing them back on your baking sheet and baking for another 15-25 minutes (depending on how crispy you like yours).
  8. While the cauli wings are in round two of baking, make your vegan “ranch dressing” by combining hemp hearts, dill, ¼ cup water, ¼ cup cashew milk, lemon juice, salt, pepper, and garlic clove in a blender. Blend until smooth.
  9. Remove the cauli wings from the oven when they’ve reached your desired level of crispiness, drizzle with the remaining sauce you dipped them in in step 7, and serve with the “ranch” dipping sauce. Enjoy!


Low-Carb Cauliflower Fried Rice

Cauli chicken fried rice 2

I still remember the exact moment I first discovered cauliflower fried rice. There was confusion, to say the least. Hold up, hold up, now wait just a darn second. So you’re telling me the rice is MADE of cauliflower??? No way. Like, there’s not just cauliflower here and there, it’s literally rice made out of cauliflower? And it takes like two seconds to make in a food processor? Woah.

Mind.

Blown.

Gotta try it.

So I did. And it was love at first chopsticks-full bite. Okay maybe love at first second-try-using-a-fork-because-terrible-at-chopsticks bite. It was incredible how similar the taste and texture were to actual fried rice! And since it was all made of cauliflower, that meant it was way lower in calories and carbs while being much higher in vitamins and minerals, so who could be mad about that? I certainly wasn’t.

So how does one make this “cauliflower rice,” you ask? Simple. Do you have a food processor? High-powered blender? Any type of blender? Cheese grater? Then you’re in luck! Just throw in your cauliflower florets and pulse until you get a rice-like consistency! (or grate your cauliflower with a cheese grater). Easy. As. Pie. – okay side note, pie is actually not that easy to make. That saying should be more like “easy as cauliflower rice” because this is WAY easier than making a full pie.

Andddd, since we’re going with the healthy fried rice here, I thought to myself:

“Hey Bailey, why not kick the healthiness up a notch even further and use coconut aminos here instead of soy sauce?”

“Well Bailey, that’s an excellent idea.”

Anybody else have conversations with themselves in their head? Just me?

Anyways, coconut aminos is this soy sauce substitute that tastes delicious AND is made purely from organic coconut tree sap and organic sea salt! So I would say that’s a much better option compared to super processed soy sauce that has a bunch of mystery ingredients in it. Coconut aminos is also soy-free, gluten-free, MSG-free, kosher, vegan, and comes with all the beautiful benefits of coconuts! That means you’re going to get improved heart health in the form of increased HDL cholesterol, and heart protection and blood pressure regulation from the antioxidants in the coconut. The coconut’s antioxidants also help to fight free radicals in the body which aids in maintaining a healthy immune system. Coconuts also contain this protein called adiponectin which can help with weight loss. Studies have shown that people with high levels of adiponectin in their blood stream have lower body fat content. So that’s a plus in my book.

Who knew subbing out soy sauce for something equally as delicious could reap so many benefits? Ya learn something new everyday. So next time you’re craving a bowl of fried rice, say “not today, processed carbs” and reach for some cauliflower and a blender instead. Your taste buds won’t even know the difference! But your gut will thank you.

 

Low-Carb Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 boneless skinless chicken breasts (or sub tofu for vegan option)
  • 2 carrots, diced
  • 1 head of broccoli separated into florets
  • 1 small brown onion, diced
  • 1 tsp grated fresh ginger
  • 2 cloves garlic
  • 1 cup chopped mushrooms (I like using cremini)
  • 1 cup kale, thinly chopped
  • 1/3 cup coconut aminos
  • Chopped green onions and toasted sesame seeds (garnish)

Directions

  1. Place cauliflower florets in a food processor (or blender) and process until the cauliflower looks like grains of rice.
  2. Heat a large skilled to medium high heat and add your olive oil.
  3. Dice chicken breast and add to skillet. Saute for about 5 minutes while stirring to keep chicken from sticking.
  4. Push chicken to one side of pan and add sesame oil to the other side. Add your carrots, broccoli, onion, ginger, and garlic to this side of pan and saute for about 3 minutes. Add kale and mushrooms and saute for another 2 minutes.
  5. Add cauliflower rice and coconut aminos. Stir to combine everything, cover, and cook for another 2 minutes (until cauliflower has softened).
  6. Remove from heat and serve garnished with green onions and sesame seeds.
  7. Vegan option: Omit chicken completely or sub tofu.


Loaded Dairy-Free Cauliflower Crust Pizza

Purple Cauli Pizza

One thing I truly miss about living in Seattle is being walking distance from this little place called “Pike’s Place Market.” Now for those of you who have no idea what I’m talking about, do yourself a favor right now and google it. You’ve probably seen the glowing sign in a movie or on a postcard somewhere. But the famous sign isn’t what I miss. Oh no. I miss the food (of course).

What was so special about being close to this farmer’s market was being able to get my daily dose of fresh fruit. veggies, and meat while supporting local farmers at the same time! AND, I almost forgot to tell you my favorite part of farmers markets. All the variety! Do you ever just go and pick out something you’ve never seen or heard of and you’re like, “okay, time to figure out how to eat this new thing.”? It’s the best way to try new food and widen your food horizon.

Anyways, I guess I should get to the point of this little story. The farmer’s market is how I discovered how many different shapes and colors of cauliflower there are! Say whaaaaa? Oh yeah, there’s your everyday white cauli, but there’s also this wild-looking spiral-y green cauli, pretty purple cauli (which is what I used for this recipe), and there’s an orange-y yellow colored cauli. So many opportunities for fun, colorful recipes!!! You do eat with your eyes first, after all.

Sooooo, I highly recommend checking out your local farmer’s market and trying ALL THE CAULIFLOWERS! Pick out your favorite color and bring it home and make this sensational cauli crust pizza with it! You will not be disappointed. Not to mention all the health benefits you’ll get! It’s a win-win.

From this cauliflower pizza alone, you will get vitamins, antioxidants, minerals, fiber, omega-3 fatty acids, and complete proteins. Take that old school dairy and gluten containing pizza! Boom. You’re going to be feeling invincible from the immunity, muscle, and energy boosting power from all the B-vitamins in nutritional yeast alone.

One bite of this and you’ll never go back to regular pizza again. It’s that good. Bon-appetit!


Loaded Dairy-Free Cauliflower Crust Pizza

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

    Crust
  • 1 head purple cauliflower (or any cauliflower)
  • 1 egg
  • ½ cup dairy-free parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 Tbsp coconut flour
  • Pinch of salt and pepper
  • ¼ tsp ground oregano
  • ½ tsp garlic powder
  • Toppings
  • ½ cup pizza sauce
  • ¼ cup nutritional yeast (adjust amount according to how you like it!)
  • ½ cup Daiya dairy-free mozzarella cheese (optional, I only use occasionally and when I do, I use less nutritional yeast)
  • 1 hard-boiled egg, sliced
  • 1 tomato, thinly sliced
  • 2-4 brussels sprouts, thinly sliced
  • 2 cremini mushrooms, thinly sliced
  • Sliced red onion
  • Anything else you love to top your pizzas with!

Directions

  1. Preheat oven to 425 degrees F. Place cauliflower (in batches) into a food processor and pulse until it resembles rice.
  2. Once all the cauliflower has been shredded, steam it either in the microwave or on the stove until tender, and then allow to cool.
  3. Using a tea towel, squeeze all the water you can out of the cauliflower mixture and then transfer it to a large bowl. Add the rest of the ingredients for the crust and mix thoroughly until you have what resembles a big doughy ball.
  4. Line a baking sheet with a silicon mat and roll your dough ball out into a crust shape. Bake in the oven until it starts to brown slightly (about 15-20 minutes).
  5. Meanwhile, mix your nutritional yeast into your pizza sauce to add some cheesy flavor.
  6. Remove your crust from the oven and top it with sauce, cheese (optional), mushrooms, tomatoes, brussels sprouts, and red onion. Put back in the oven for about another 20 minutes until the pizza is firm and your toppings are nice and cooked.
  7. Remove from the oven and allow to cool slightly. Top with hard-boiled egg slices and some freshly ground salt and black pepper.


Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

Cauli tacos guac and plantain chips 2

It’s Taco Tuesday y’all! Being from Southern Arizona so close to Mexico, Mexican food will always hold a special place in my heart. BUT, my stomach begs to differ. True Mexican food can sometimes require an iron gut or you’ll be making a beeline for the bathroom. Thankfully, there are other ways to enjoy the idea of Taco Tuesday without all the beans and cheese (and trips to the bathroom).

With these wonderfully colorful cauliflower tacos, inspired by The Minimalist Baker’s Roasted Cauliflower Tacos , you’ll be sure to bring the fiesta to any Taco Tuesday (or let’s be honest, Taco any-day).

Tortillas for tacos are always a delicious option, but I happened to have a ton of sweet potatoes on hand and thought, “hmmm… sweet potato roti tacos for a healthy twist? Why not!” And that was the start of a beautiful friendship between these cauli/sweet potato roti tacos and my taste buds.

Not only are cauliflower and sweet potatoes a tasty treat, but they are jam-packed with nutrients! Just 1 cup of cauliflower has almost 100% of your daily recommended amount of vitamin C, which promotes skin, brain, and immune system health. It also contains glucosinolates, vitamins K and B6, folate, fiber, manganese, phosphorus, and omega 3 fatty acids which help to maintain normal bodily functions, provide energy, decrease inflammation, and aid in detoxification of the body!

Sweet, sweet, sweet potatoes. My all time favorite of the tuberous roots. Full of beta-carotene, vitamins A, B, and C, manganese, copper, biotin, potassium, fiber, and phosphorous, yeah, you could say they’re pretty good for you. They are energy promoting, anti-inflammatory, help you heal, and so much more! And they’re sweet. Literally SWEET potato. With a sweet tooth like mine how could I not love them?

Now you can’t have Taco Tuesday without chips ‘n’ guac, amiright? Of course! But instead of regular old tortilla chips, try making plantain chips! Holy sweet mother of delicious-ness and also super high in fiber, vitamins, and potassium. Wowza.

Now you’re armed with the tastiest tacos and a new spin on chips ‘n’ guac which is sure to please all your Taco Tuesday tasters (even if there’s only one taster)! Now go, eat your tacos. GO!

Cauli tacos guac and plantain chips 4.jpg


Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

  • Servings: 4
  • Difficulty: easy
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Cauliflower tacos inspired by Minimalist Baker’s Roasted Cauliflower Tacos.

Ingredients

    Roasted Cauliflower
  • 1 small head of cauliflower cut in pieces
  • 1 Tbsp coconut oil
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • Taco Filling / Toppings
  • 1 sliced yellow pepper
  • 1 cup of sliced purple cabbage
  • ¼ cup diced red onion
  • Fresh chopped cilantro
  • Lime wedges
  • Sweet Potato Roti
  • 1 large sweet potato, boiled and skin removed
  • 1-2 cups whole wheat (or your favorite gluten free) flour
  • Plantain Chips
  • 1 large or two small plantains
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • Guacamole
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion

Directions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients for the roasted cauliflower in a bowl and toss until all the cauliflower pieces are evenly coated. Place on a roasting pan and set aside for now.
  3. Cook your sweet potatoes (I generally boil mine until tender). Remove them and allow to cool.
  4. Remove the skin from the sweet potatoes and mash. Add about 1 cup of flour. Once the mixture becomes doughy, begin adding a bit more flour and working with your hands. Knead until you have a nice ball of dough.
  5. Roll your dough into a log and cut into about 10-12 equal portions (depending on how big you want your rotis to be. Take each individual piece of dough and roll out into round pieces about 2 mm thick.
  6. Heat a skillet over medium heat. Once the skillet is hot, place one roti in and cook for about 30 seconds, then flip. Keep flipping each 30 second interval until your roti starts to bubble. Once it begins to bubble, cook for about another 30 seconds and then remove. Repeat for each roti.
  7. Thinly slice your plantains and coat with coconut oil and sea salt. Place on a baking sheet and bake in the oven for about 20 minutes, flipping them over halfway through.
  8. Meanwhile, roast the cauliflower in the oven for about 20 minutes until they are tender and a little brown.
  9. Finally, make your guacamole by combining all guacamole ingredients and mixing with two forks (I like my guac nice and chunky).
  10. Serve the rotis with cauliflower and taco fillings on top and a little bit of guacamole.
  11. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace whole wheat flour with gluten-free flour.