"Fried" Veggie Rice (Vegan, GF)

Did you know that fried rice is one of the unhealthiest menu choices at a Chinese restaurant? True statement. Fried rice is loaded with sodium, carbs, and cooked in a crazy amount of oil. And despite the rice "looking" like brown rice, you're getting a heaping helping of white rice, which is not so good for your blood sugar....or your waistline. I happen to love fried rice, but I also value my health, and I want to fuel my body with healthy foods. So...I created this so yummy, so good for you and so easy "fried" veggie rice recipe. It might even have you ditching those Chinese take-out menus...just maybe. It's great paired with a kale salad with avocado (my favorite), or grilled free range chicken breast. Annnnd your blood sugar will thank you. Or will your blood sugar thank me? I don't know, just make it.

Ingredients:
1 Bunch Asparagus, diced
2 Large Carrots, diced
1/2 Large onion, roughly chopped
1 Green Pepper, diced
1 Garlic Clove, minced
1 Teaspoon Freshly Grated Ginger (Optional)
1 Tablespoon Coconut oil
2 Tablespoons Braggs Liquid Aminos or gluten free Tamari
1/3-1/2 Cup Water
*3 Cups Cooked Brown Rice

Directions:
Cook brown rice according to package directions. Heat oil in pan, and add onion, green pepper, carrots, garlic and ginger. Cooked until onions are translucent (about 5 minutes). Add in asparagus, water, and liquid aminos and cook for another 2 minutes.  Add in cooked brown. Simmer on low until heated through.
Makes about 4 servings.
*I used organic frozen brown rice from WholeFoods. Huge time saver! Especially for someone who does not excel at cooking rice...

It looks pretty on a plate too. Coordinate plate color to match fried rice. It makes it taste better...

Tequila-Lime Shredded Chicken Tacos

I love Mexican food! It's fun and easy. Mexican food means fiesta time no matter what!
This recipe here? It's a winner, I'm telling ya. It really is, and I am so excited to share it with you!
I made these tacos on a whim a few weeks ago, and they turned out so amazing, but I wanted to make them again and tweak a few things (to make 'em better!!!) before I actually shared the recipe. So I made this for lunch Sunday afternoon, and tested the recipe out on my parents and brother and it was a big hit. It's super easy and super delicious!

Ingredients:
4  Organic Chicken breasts
1 Onion, rough chop
3-4 Jalapeno peppers, chopped
4 Garlic cloves, peeled and whole
2 Large tomatoes, diced or 1 16 oz. can diced tomatoes
1 4 oz. Can green chilies
1 Cup organic chicken broth
1/4 Cup lime juice
1/3 Cup tequila (optional, but why not, right?)
3 Teaspoons cumin
3 Teaspoons chili powder
Salt to taste

Directions:
Place all above ingredients in a crock pot. Set crock pot to 5 hours high or 8 hours low (depending on your time frame). After cook time is up, remove chicken from the crock pot and place in a bowl. Using two forks, shred chicken, return to crock pot, and place crock pot on warm. Build your taco using corn tortillas, shredded lettuce, cilantro, more jalapeno peppers, avocado, sour cream, greek yogurt etc.

So now that you've got the recipe, go eat yourself a taco amigo and be happy!

The End.

Parmesan Crusted Cauliflower Florets

I've been eating tons of veggies lately. It is that time of year. I'm particularly addicted to roasted veggies. The flavor is just so amazing! Plus they are ready in a snap. These roasted cauliflower florets are so delicious, and they'll add a little sumpin sumpin to your evening fare. Much more interesting than  mushy steam cauliflower and believe it or not it's done in about the same amount of time. So make these asap, and you will be loved by all even the "not so sure about cauliflower" diners. 

Parmesan Crusted Cauliflower Florets

Ingredients:

1 Head cauliflower

1 lg. egg, beaten (you may need 2 depending on how large your cauliflower is)

1 cup (or more!) Grated Parmesan cheese

Salt and pepper to taste

Directions:

Preheat oven 425 degrees.

Wash cauliflower and cut into florets. Place florets in a bowl, and pour beaten egg over, tossing until completely coated with egg. Place cauliflower into another bowl; season with salt and pepper. Then add the cheese. Toss cauliflower with cheese until completely coated. transfer to a parchment lined baking pan. Bake at 425 degrees for 15-20 minutes until golden and yummy.