Mexican Cauliflower Rice Beef Bowl

This one pot meal is not only delicious, it’s easy to throw together, low in carbs and on the table in under 20 minutes! It’s a recipe your whole family will enjoy! Top with cheese and sour cream to amp up this scrumptious meal! 

Ingredients:

1 large cauliflower “riced” or 1 bag of cauliflower “rice”

1 small onion, chopped

1 pepper, any color, chopped 

1 lbs. ground beef

1 jar of salsa

1/4-1/3 cup chopped cilantro 

1 tsp. cumin

1 tsp. cilli powder

1/2 tsp. smoked paprika 

salt to taste


Directions:

Cook onions for 10 minutes. Add peppers and cook for another 3 minutes. Season with spices and salt. Add beef, season with more spices and salt. Cook until no longer pink.

Add cauliflower rice, more spices, salt, salsa and Cilantro.

Cook for 3-4 minutes.

Serve like this or top with cheese and and sour cream.

Also it’s delicious as a lettuce wrap filling.

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Hearty Lentil Soup

Looking to warm up your cold winter day? This delicious soup is not only easy to make, but you probably already have all the ingredients!! It taste even better the next day, which makes it perfect to take to work!

Ingredients:

1/4 cup extra virgin olive oil 1 large onion, chopped

2 carrots, chopped

4 cloves garlic, minced

1 tbsp cumin

1 tsp curry powder

1/2 tsp dry thyme

2 14.5 oz cans diced tomatoes

1 cup brown lentils, rinsed

4 cups vegetable broth

1 tsp salt

2 cup cabbage, kale or spinach, chopped

juice of 1 lemon

pinch of red pepper flakes (optional)

Directions:

Warm the oil in a large pot over medium heat. I know it seems like a lot of oil, but it adds a lovely richness to this recipe! Once the oil is heated, add onions and carrots and cook for 5 minutes. Add gar- lic, cumin, curry and thyme. Cook until fragrant, about 30 seconds. Add both cans of tomato along with their juices. Stir and cook for 1-2 more minutes. Add broth, lentils, salt and red pepper flakes. Raise heat and bring mixture to a boil. Then reduce the heat to a gentle simmer and partially cover. Cover and cook for 25-30 minutes or until lentils are cooked through but still keep their shape. Transfer 2 cups of the soup to a blender and blend until smooth. Add back to the pot and stir in cabbage, spinach or kale. Cook for 5 more minutes or until your greens are soft.

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Spaghetti Squash Bolognese

This hearty, rich Bolognese dish is a perfect way to satisfy that cold-weather craving for warm comfort food. It taste even better the next day, which makes it perfect to take to work!

Ingredients:

1 large spaghetti squash, cooked

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 carrot, chopped

1 onion, chopped

1 stalk celery, chopped

1 1/2 lbs ground beef or turkey

1/4 cup tomato paste

1 tsp salt

2 cups crushed tomatoes, preferably San Marzano (they taste the best)

1/4 cup fresh basil, chopped

Parmesan cheese, optional

Directions:

In a small pot over medium heat, add 1 tbsp extra virgin olive oil, onions, carrot, garlic and celery. Cook until onions are translucent, about 4-5 minutes.

In a large pot add 1 tbsp extra virgin olive oil and cook the beef or turkey. Drain the fat and add the cooked onion mixture.

Add the tomato paste and stir for 2-3 minutes. Add salt and crushed tomatoes. Once it boils, bring it down to a gentle simmer and cook uncovered for 20 minutes.

Pour bolognese over spaghetti squash, add fresh basil.

Top with parmesan cheese, if you choose :)

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Edible Protein Chocolate Chip Cookie Dough

You know that chocolate chip cookie dough you find in the refrigerator section at the grocery store? This taste just like it! If you are a fan of chocolate chip cookie dough, you need to make this! Its one of my oldest and most made recipes!


Ingredients:

1/2 cup oat flour

1 tbsp. vanilla extract

2 tbsp. coconut butter

stevia to sweeten, you can also use honey or maple syrup

3 tbsp. milk

1 serving whey vanilla protein powder

pinch of salt

Directions:

In a bowl mix the oat flour, vanilla extract, coconut butter, stevia, milk, protein powder and salt. Stir in chocolate chips.


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Dairy-Free Cheese Sauce

This dairy-free cheese sauce is thick, rich and SO satisfying! It taste just like Velveeta! Pour it on top of veggies, pasta or eat however you like!

Ingredients:

2 cups peeled potatoes

1 cup chopped carrots

2 tbsp. extra virgin olive oil

1/2 cup nutritional yeast

1/2 a small onion

1 clove of garlic

1 tbsp. mustard

juice of 1/2 a lemon

1 tbsp. liquid aminos

salt to taste

2 cups water or more if you want a thinner sauce

Directions:

In a medium sauce pan place the potatoes, carrots and onion. Add just enough water to cover. Cook the vegetables until they are fork tender. Add the vegetables, along with 1 1/2 or more of the water they were cooking in along with the rest of the ingredients in a blender and blend until smooth.


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Teriyaki Turkey Meatballs

Juicy tender turkey meatballs tossed in a super easy, sweet teriyaki sauce! These meatballs make great appetizers or toss in with cauliflower rice for a simple meal!

Ingredients:

1 lbs. ground turkey breast

1 large carrot grated

1/4 cup cilantro, chopped

1 tbsp. freshly grated ginger

salt and pepper to taste

1-2 tbsp. coconut oil

1/2 cup coconut sugar

1/4 cup liquid aminos

1/4 cup water

Directions:

In a small pot make the sauce by combining coconut sugar, vinegar, aminos, and water.

Let it get up to a boil then reduce to a simmer and cook until thickened, about 8-10 minutes. Stir occasionally.

In a bowl mix the ground turkey breast grated carrot, salt and pepper, cilantro and ginger.. Roll into meatballs.

In a pan heat the coconut oil and toss the meatballs for about 3-4 minutes.

Pour the sauce over them and toss to ensure they are all covered well and cook covered for 2 minutes.

 

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Dairy-Free Alfredo

This creamy, delicious, luxurious Alfredo sauce is not only dairy-free, it also contains a secret vegetable that you can’t even taste! Use this sauce on spaghetti squash, regular pasta or anything you wish!

Ingredients:

1 head of cauliflower, chopped and steamed

2 tbsp. extra virgin olive oil

1-2 cloves garlic

1/2 cup raw cashews, soaked in boiling water for at least 10 minutes

2 1/2 cups warm water

juice of 1/2 a lemon

1/4 cup nutritional yeast

salt and pepper to taste

Directions:

In a high speed blender, blend the raw cashews and water until smooth. Add the rest of the ingredients to the blender and blend until smooth. Use as you wish.

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Butternut Squash Soup

Who doesn’t love a creamy bowl of soup on a cold day? This butternut squash soup is one of my all time favorite recipes! It’s only 3 ingredients and SO simple to make! 


Ingredients:

1 large butternut squash, roasted and skin removed 

1 15 oz can coconut milk 

1 1/2 cup water 

1 piece of ginger, about 2 inches 

salt and pepper to taste

Directions:

Place roasted butternut squash, ginger, salt, coconut milk in a high speed blender. Fill the empty can of coconut milk with water to get all the excess coconut cream out of the can and add it to the blender.

Add salt and pepper and blend until smooth.

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Chocolate Coconut Truffles

Looking for an easy dessert to make and take to that holiday party? This 3 ingredient Chocolate Coconut Truffle will please a crowd!


Ingredients:

1 can coconut cream

10oz. dark chocolate 

Dried unsweetened coconut flakes 


Directions:

Pour coconut cream into a pan over medium-high heat and whisk to combine.

Heat until it starts to boil around edges.

Add chopped chocolate and continue to whisk. Remove from heat.

Place in refrigerator and allow to chill at least a few hours.

When completely chilled, use a mini melon scooper to make even sized balls. 

Roll into coconut flakes.

Place back in the fridge to set.

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Cheesy Spagetti Squash Turkey Casserole

Comfort food to the rescue! This cheesy spaghetti squash casserole will easily be one of your families favorite recipes. It’s creamy, gooey and SO full of flavor! Even the pickiest of eaters will love it!

Ingredients:

1 large spaghetti squash, cooked  and noodles put aside in a large bowl

3 tbsp. butter or coconut oil, divided

1 large onion, chopped

2 cloves garlic, minced

2 tbsp. fresh thyme

1/4 tsp. nutmeg

2 1/2 bsp. tapioca flour

1 lbs. ground turkey breast

10 oz. frozen spinach, defrosted

4 cups milk of your choice, I used homemade cashew milk

1 1/2 cup grated cheddar or gouda cheese

1/4 cup grated parmesan

salt and pepper to taste


Directions:

In a pan over medium heat add 1 tbsp. butter or coconut oil, garlic, thyme, ground turkey. Season with salt and pepper. Cook for 4-5 minutes or until turkey is no longer pink and fully cooked. Set aside.

In a large pot over medium heat, add the rest of the butter or coconut oil (2 tbsp.)and onions. Cook for about 10-15 mixtures or until onions start to caramelize. Coat the onions with some salt and the tapioca flour and cook for 2 more minutes.

Stir the spinach in. Add milk and whisk together. Add nutmeg and shredded cheddar or gouda. Keep on stirring until well combined. It should be thick and creamy. 

Add the spaghetti squash and cooked ground turkey. Toss to ensure all the spaghetti squash and turkey is coated with the cheese mixture. Add salt and pepper to taste.

Place in a baking dish and sprinkle the parmesan cheese on top. 

Bake in a 375f oven for 25 minutes. 



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