Coconut Curry Cauliflower (Red Ape Cinnamon Giveaway)

I'm taking roasted cauliflower to a whole different level!  Instead of using an oil or butter to roast the cauliflower, I decided to use full fat coconut milk for the fat and for flavor.  I also used Organic Buddha Shake Curry Mix from Red Ape Cinnamon company for the curry powder.  To read more about Red Ape Cinnamon and enter to win a bunch of their awesome cinnamon and spices, including the curry mix I used, head over to my previous post.  While you're there, check out the delicious Flourless Snickerdoodle Cookie Recipe if you haven't yet!!

Coconut Curry Cauliflower

Ingredients

• 1 head of cauliflower, cut into pieces
• 1/2 cup full fat coconut milk*
• 1 1/2 tsp or more Red Ape Cinnamon Organic Buddha Shake Curry Mix (or any curry blend)
• sea salt to taste

Instructions

1. Whisk together the coconut milk and curry powder in a bowl
2. Place 1/3 of the cauliflower pieces in the milk mixture and coat.
3. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt
4. Bake at 425 for about 25 minutes or until the cauliflower starts to brown
5. Serve hot

Quick notes

*Use a milk that tends to be thicker so it doesn't completely run off the cauliflower. I prefer Whole Foods brand or Thai Kitchen in the red and black can.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Sauteed Radishes

How about a savory Valentine's Recipe!!!  Don"t worry, more chocolate and sweets to come!!! It's so funny how much more attention my treat recipes get than recipes like these radishes!

I bought the Easter Egg Radishes that are bright pink, red and white for this dish, but the color diminishes a ton when you cook them.  These are so pretty and could be served cold drizzled with a dressing for your Valentine's Day dinner as an alternative.

radishes

I had never tried cooking radishes until today...yum!!  You don't even have to be a radish fan to like this recipe.  So much of the "spiciness" is removed and they almost taste like little potatoes, maybe that's because of the butter.  I think radishes would add a lot of flavor to roasted vegetables, so next time you roast a chicken with veggies, add some radishes.  This is an easy recipe and can be seasoned to your liking!  And, as an added bonus, radishes contain nutrients that detoxify and nourish the body!!!

Sauteed Radishes

Ingredients

• 2 bunches of radishes
• 2-3 tbsp grass-fed butter, ghee or coconut oil
• 1-2 tsp sage (I used dried)
• sea salt and pepper to taste

Instructions

1. Wash and remove the leaves and stems from the radishes. Cut in half or quarters depending on the size of the radishes
2. Melt the butter over medium high heat in a skillet and toss in the radishes
3. Let cook for about 6-7 minutes or until soft and browned, stir occasionally
4. Sprinkle the sage, salt and pepper

Variations

Diced onions and/or garlic would also be good in this recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter  for more info!!  You will love it!!

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Bacon Brussel Sprouts

Happy New Year!  I hope everyone had a great holiday season and got a chance to enjoy a few of my treats.  I just finished off the last of the cookies I made for Christmas.  It's so nice to know almost all of my treats were free of sugar since I used Swerve (my favorite sugar alternative) in all my recipes.  If your resolutions include giving up or decreasing the sugar in your diet, I highly recommend trying Swerve!  They are running a special in January and always offer 10% off to my readers with coupon code KATE10.

Enough about the sweets, it's time for vegetables, dinners and breakfasts for a while...well until it's Valentine's recipe time!  We enjoyed this brussels sprout recipe for our Thanksgiving and Christmas dinner.  These were a huge hit by everyone, even the brussels sprout haters liked them...how can you not when bacon is included!   This recipe is not a lot of work and certainly isn't high maintenance!

Recipe: Bacon Brussels Sprouts

Ingredients

• 3-4 slices bacon, sliced into 1/2 inch pieces
• 1 lb brussels sprouts, halved or quartered depending on size
• 1/4 cup onions, diced
• 1/2 cup water
• salt and pepper to taste

Instructions

1. Place the sliced bacon in a skillet over medium heat and cook until tender but not full cooked
2. Remove all but 2 tbsp of the bacon grease and toss in the onions, cook until onions are translucent and bacon is fully cooked
3. Add the brussels sprouts, stir to coat with grease
4. Stir in the water and sprinkle with some salt and pepper
5. Turn temperature down to low and place a lid on the skillet
6. Let cook for 30-60 minutes or until very tender. The longer they cook, the more the sprouts take on the bacon flavor
7. Salt and pepper to taste

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Balsamic Roasted Asparagus

Happy Earth Day!!!  Asparagus is in season and on sale!!!  I love asparagus simply roasted or sauteed with sea salt.  The one downfall...why does it have to make your pee smell immediately?? Did you know you either have the gene or not that allows you the pleasure ofsmelling it?  I thought the gene determined if the pee actually smelled, but apparently everyone's smells.  Who knew?

Enough about that!!!  Here is a little twist on roasting asparagus if you're looking for a new way to fix it!  I made this about 6 months ago and am just getting around to posting it...I like creating and posting baked goods so much more!

Basalmic Roasted Asparagus

Ingredients

• 1 bunch asparagus, trimmed
• 1 tablespoon oil (melted coconut oil, olive oil or toasted sesame oil for a bit of spice)
• 2 tsp toasted sesame seeds
• 1 tbsp balsamic vinegar
• 1 tbsp coconut aminos
• sprinkle of crushed red pepper flakes

Instructions

1. Spread oil onto a parchment lined cookie sheet and roll the asparagus in the oil
2. Place the asparagus in a single layer and sprinkle the sesame seeds over them
3. Roast in the oven at 425 for about 10 minutes, check frequently to make sure it’s not getting over cooked and too tender
4. While that is roasting, combine the vinegar, coconut aminos and red pepper flakes in a small bowl
5. Remove asparagus and drizzle it with mixture and serve

bundle

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Sauteed Shredded Brussels Sprouts

Some of you may make the same menu every Thanksgiving, and others like to switch it up a bit.  I am sure we all have our staples of turkey, mashed potatoes and gravy, sweet potatoes and what ever else is a family favorite.  Here is an idea for any of you looking for a new idea for a vegetable to serve.  It includes bacon, so it's sure to make everyone go after a second helping...except those vegetarians out there!!!

I have quite a few recipes to get out before the holiday, so I am going to keep it short and sweet in my upcoming posts.  I have a fantastic muffin recipe coming that is perfect to include in your breakfast on Thanksgiving morning and a pumpkin tart dessert for anyone looking to do something different than a traditional pumpkin pie!!

Sauteed Shredded Brussel Sprouts

Ingredients

• 2 lbs fresh brussels sprouts (2 bags), cleaned and trimmed
• 4 slices of bacon (US Wellness Meats is a great place to buy bacon that is pasture raised and sugar free)
• 2-3 garlic cloves, minced
• 1/2- 1 cup onions, diced
• salt and pepper to taste

Instructions

1. Place the brussels sprouts in a food processor and pulse until they are shredded
2. In a large skillet, fry the bacon until crispy. Set aside and reserve 2 tbsp of bacon grease in the pan
3. Add the onion, salt and pepper to the pan and saute until the onions are close to translucent
4. Add the sprouts and the garlic and continue to saute until completely cooked (about 3-5 minutes)
5. Tear the bacon into pieces and stir into the sprouts

I found myself going back for more of this...it's that good and such a different way to fix brussels sprouts.  I think this would also be good with cabbage if any of you are not sprouts fans.

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"Notato" Pancakes

Have you ever taken left over mashed potatoes and made potato pancakes the next day?  I loved them, but no more potatoes for me so these "notato" pancakes made with cauliflower will have to do...and they do!  If you eat white potatoes regularly, these may not do it for you and your starch addiction.  Otherwise, give these a try and let me know what you think!  You may also enjoy this Mashed Cauliflower Recipe next time you're craving mashed potatoes!

“Notato” Pancakes

Ingredients

• 1 large head of cauliflower, chopped and steamed
• 1-2 tbsp fresh chives, minced
• 2 eggs
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1-2 tbsp coconut oil for frying

Instructions

1. Pat dry the steamed cauliflower to remove as much moisture as possible
2. In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!
3. In a mixing bowl, whisk the eggs and add the cauliflower, chives, garlic, salt and pepper and stir until combined
4. Heat a large skillet over medium high heat and add 1 tbsp of oil
5. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape
6. Cook until brown and pancake is holding together enough to flip and brown the other side
7. You may need to add more oil to the pan for the second batch of pancakes
8. If your batter seems too running, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Serve nice and hot!

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Mashed Cauliflower

I am sure many of you have heard of this idea or already serve cauliflower this way.  I have never tried doing this, not a big cooked cauliflower fan, more of a broccoli girl.  All I can say...why did I wait so long to do this!!!  It really does remind me of mashed potatoes.  I haven't had white potatoes in a very long time, so someone that lives on them may disagree with me!  This is a great starch free side dish to enjoy with out the guilt!

If you are someone that is skipping over this recipe because this is old news to you, just wait, I have a unique one coming that uses this as a base!!

Recipe: Mashed Cauliflower

Ingredients

• 1 head of cauliflower, steamed

• 2 tbsp grass-fed butter
• 2 garlic cloves
• 1 tbsp chives, chopped
• 1/4-1/2 cup plain dairy free milk, unsweetened (optional)
• salt and pepper

Instructions

1. Place the steamed cauliflower, butter, garlic, milk and salt and pepper in a Vitamix or high speed blender and blend until smooth.
2. Pour into a bowl and stir in the chives and additional salt and pepper if needed.

There are many variations to this recipe.  Crumbled bacon would be good on top and you can also substitute the chives for green onion if you prefer.

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Spicy Collard Greens Chips

This is hardly a recipe but I wanted to share it.  I am sure you have seen all the hoopla around kale chips.  There are so many recipes out there for different variations and now you can find them in the raw food section of many health food stores.  I looove them and can eat an entire batch of them in one sitting.

Collards greens make for an incredibly tasty chip as well!  I really like using these greens for the ease of spreading flavors and oils on them.  Collards are huge flat leaves so they are easier to clean and work with.  They are part of the cruciferous vegetable family such as, broccoli, kale and cabbage,  I am sure you have heard all of the health benefits of cruciferous vegetables, so add collard greens to the mix for some variety!

Recipe: Spicy Collard Green Chips

Ingredients

• 1 bunch of collard greens
• 1 tbsp olive oil
• 1-2 tbsp hot sauce

Instructions

1. Tear the greens into pieces (they will decrease in size as they cook so don't tear them too small)
2. Combine the leaves, oil and hot sauce in a bowl and massage the greens with the mixture so each piece is covered
3. Spread single layer onto a parchment lined cookie sheet
4. Bake at 350 for about 6-8 minutes or until a hint of brown
5. Let cool completely before storing. Do not pile on top of each other to cool, they will retain moisture and become soggy
6. Store in a glass container

It's ok if you eat the entire batch, for reals!!

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Parsnip Latkes

I'm guessing most of you have not ever tried a parsnip, or if you have, you didn't realize it.  I am the girl at Whole Foods that always makes the cashier pull out her produce code book to look up all the random vegetables I buy.  It's not every day that they ring up parsnips, daikon radishes, black radishes, taro root, leeks, tumeric root or plantains to name a few.

According to Wikipedia,  Parsnip is a root vegetable related to the carrot.  Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked.  While parsnips can be eaten raw, they are more commonly served cooked. They can be boiled, roasted or used in stews, soups and casseroles.  Parsnips can also be fried or thinly sliced and made into crisps.  The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber.

The parsnip looks like a larger pale colored carrot, but in my opinion, doesn't taste like a cooked carrot.  I am not interested in eating a cooked carrot ever again as far as I'm concerned.  I can't stand them!  I actually like parsnips a lot done as parsnip chips in the oven and really liked how this latke recipe turned out.  They have a subtle taste of sweetness and seasoned with the onions, scallions and garlic, it was the perfect balance!!

Recipe: Parsnip Latkes

Ingredients

Makes 8-10 latkes

• 4 cups grated peeled parsnips
• 2 large eggs
• 2 green onions, sliced (all of the whites and light green parts)
• 1 heaping tbsp of the greens (scallions), sliced
• 1/2 tsp garlic powder
• salt and pepper
• 1-2 tbsp refined coconut oil (no coconut taste) for the pan

Instructions

1. Whisk the eggs in a large bowl
2. Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well
3. Place coconut oil in a skillet and heat over med-high
4. Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake
5. Cook until brown and flip to brown the other side.  You want them to be crisp on the outside, but still soft on the inside.

Just like anything, these are best right out of the pan, but they are still great as leftovers!

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Spinach and Avocado Dip

This is a nutrient-dense dip filled with the many benefits of spinach and the heart healthy fats of avocado.  If you are an avocado fan, this is a must to make.  It's almost like a guacamole but the spinach adds a bit of a different element and not to mention so many more nutrients.  I made this with some mexican spices, but feel free to add whatever sounds good to you!!

This dip can be enjoyed with fresh vegetables, spread on Grain Free "Wheat" Crackers, used in place of mayo in an egg or chicken salad or spread on salmon sashimi!  I can easily just eat this straight out of the bowl with a spoon!  If you are trying to get more greens into yours or your families bodies, this is an easy way to sneak spinach in!

Recipe: Spinach and Avocado Dip

Ingredients

• 1 ripe avocado
• 4 large handfuls of spinach
• 1 tsp lemon or lime juice
• 1 garlic clove
• 1/4 tsp cumin
• 1/4 tsp sea salt
• dash of cayenne pepper

Instructions

1. Add all of the ingredients into a blender and blend until smooth

Kale is another powerhouse green that you could use in place of or in addition to the spinach. I have not tried this so I am not sure if kale is more obvious in taste.

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Cauliflower Fried "Rice"

OK, so this isn't exactly like eating rice, but it sure is delicious!  I typically wouldn't roast or steam cauliflower to eat, my preference has always been broccoli.  Cauliflower has been used in numerous recipes in place of potatoes and rice for a few years.  I decided to give it a whirl and loved the result!

I remember making fried rice as a kid with the left over rice from Chinese food.  It just wasn't complete until you fried the egg and drizzled the hot pepper oil over it to give it a kick.  I haven't had rice like that in years, like many years!  That's just not something I'd ever order out due to all the vegetable oil they use and the soy sauce being full of gluten.  Soy sauce is not an option anymore since it contains gluten.  I used Coconut Aminos instead and think it tastes similar to soy sauce...from what I remember.

Coconut Aminos is a soy-free sauce, containing 17 amino acids, is dark, rich, and salty. It is made simply from raw coconut tree sap and sun-dried sea salt.  It is naturally gluten free and lower in sodium than soy sauce.  It is great for salad dressings, dips and any Asian inspired recipe that calls for soy sauce!

Recipe: Cauliflower Fried "Rice"

Ingredients

• 1 head of cauliflower, chopped
• 3 eggs
• 1/4-1/2 cup onions, chopped
• 1-2 bunches green onions, chopped white and green parts
• 2 cloves garlic, minced
• 1 tbsp refined coconut oil
• 1 tbsp toasted sesame oil
• 2 tbsp Coconut Aminos
• 1-2 tsp Hot Pepper Sesame Oil
• dash of salt if desired (I didn't use, coconut aminos are salty enough for me)

Instructions

1. Steam the cauliflower until very soft
2. Use a  potato ricer or food processor to turn cauliflower into "rice" pieces and set aside
3. Whisk the 3 eggs and add to an oiled (coconut oil) medium sized hot skillet
4. Scramble the eggs until they are still slightly wet and place in a bowl.
5. Clean the skillet, add coconut oil and saute the onions and garlic until onions are translucent
6. Add the cauliflower and green onions and fry on medium high heat so cauliflower starts to brown
7. Stir occasionally and add in the egg and toasted sesame oil once the cauliflower is getting to desired brownness
8. Remove from heat and add in Coconut Aminos and drizzle with the Hot Pepper Sesame Oil, stir until combined

Variations:Feel free to add chicken or extra vegetables such as peas, carrots, shredded cabbage or sprouts.  You can also top with some toasted sesame seeds if you want.Quick Notes:

You can find Coconut Aminos in the Asian aisle at Whole Foods or Vitamin Cottage or online.

Let us know if you can get your kiddos to eat this vegetable!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew Bok Choy

So often I wonder how people don't like vegetables.  There are so many delicious healthy ways to fix them and doctor them up.  I have ventured out of my steamed broccoli and asparagus days.  Still love them both, but needed some variety!

Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me.  Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.

Recipe: Cashew Bok Choy

Ingredients

• 1 lb bok choy
• 1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
• 1 1/4 cups chopped green onions (white and green parts)
• 3 garlic cloves, chopped or pressed
• 1 1/2 Tbsp toasted sesame oil
• 1/2 cup roasted unsalted cashews*
• Celtic sea salt to taste
• Red pepper flakes to taste

Instructions

1. Chop bok choy into 1/2 inch pieces, leaves included
2. Heat the coconut oil in a large pan on medium high heat and add the onions
3. Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
4. Take the lid off and turn the heat to low and let it cook for a few minutes longer
5. Remove from heat, drizzle the sesame oil, salt and red pepper flakes
6. Add in the cashews

Quick notes

*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.

Makes about 4 servings

I love making spinach and kale this same way.  Just wilt it and drizzle with oil and spice!  Let me know what variations you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Oregano Roasted Brussels Sprouts

Roasted brussels sprouts are one of my favorite cooked vegetables.  Any way you spice them, I'll like them!  I saw a recipe for Oregano Brussels Sprouts from 101 Cookbooks and had to try it.  I made a few changes and loved the way they came out.

Recipe: Oregano Roasted Brussels Sprouts

Ingredients

• 1 1/2 lbs brussels sprouts
• 1/4 cup extra virgin olive oil
• 1/4 cup refined coconut oil (no coconut flavor or use all olive oil)
• 1/2 cup fresh oregano
• 1/2 cup fresh parsley
• 4 cloves of garlic
• 3/4 tsp Celtic sea salt

Instructions

1. Cut off stems of the sprouts and cut in half or quarters depending on their size and place in a mixing bowl
2. Add oils, oregano, parsley and garlic to a food processor and pulse until herbs and garlic are very small pieces
3. Pour mixture over the sprouts and mix well so all sprouts are covered
4. Add salt to the mixture and stir
5. Spread the sprouts out on a cookie sheet and bake at 400 for about 25-30 minutes depending on the size of the sprouts. Stir them after 15-20 minutes

Makes about 4 servings

The browner and crispier the better.  Make sure to scrape the cookie sheet with a spatula to get all the garlic and herbs that are stuck on it.  Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes