Cauliflower Fried Rice

I tried this tonight and YUM!  So good!  I added shrimp and also used Flavor God Garlic Lover's seasoning, their seasonings are awesome!!  I did not have just peas and carrots, but I had a bag of mixed veggies so my version also had corn and green beans in it which still tasted fantastic.  

I found this great recipe at http://therecipecritic.com/2015/01/cauliflower-fried-rice/

Ingredients

• 1 head of cauliflower, (about 2½ cups chopped in a food processor)
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Rinse and chop the cauliflower into florets and put into a food processor. (If you don't have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.

Creamy avocado pasta

This sauce is SO good!  I. Love. it.

I do not suggest eating this with spaghetti squash though, the sweetness of the squash and the flavor of the sauce just did not go together well, I didn't like it.  But with just regular spaghetti, DELISH!!

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Read more from this wonderful site where I found this recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2vscgSpmL

You can also follow my day to day on instagram! @aleisa_keyes

Nom Nom Nom 

As you can see, my entire family enjoyed it!

Crock pot fajitas

This was so yummy and easy! I just put 2-3 chicken boobies in the crockpot along with 3 bell peppers (1 orange, 1 green and 1 yellow), 3/4 cup salsa and a packet of taco seasoning. Cook on LOW for 6-8 hours and shred chicken with fork.

That's it! Easy right?

You can eat it in a whole wheat tortilla or just in a bowl. I put some black beans and a little cheese with mine but you can do just about anything you want!

The next day I had leftovers and just crushed a couple chips in it, it was delish like a taco soup!