Mexican Style Cauliflower Rice

Ingredients

  • 2 Heads of Cauliflower
  • 4 tablespoon Coconut Oil
  • 4 small red Onion finely chopped
  • 12 Garlic Cloves minced
  • 4 Pimentos or Jalapenos finely chopped (depending on spice preference)
  • 8 medium Tomatoes finely chopped
  • 3 cup diced Bell Peppers
  • 4 teaspoon Cumin powder
  • 2 teaspoon Paprika powder, Cayenne powder or Red Chili powder
  • 4 tablespoons Cilantro
  • Salt to Taste
  • One can Black Beans (washed)
  • Jalapenos, Avocado, Cilantro as topping
  • Tomatillo Salsa (I used prepared salsa this time)

Directions

  1. Break Cauliflower into florets and add to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy.
  2. Heat Coconut oil in a pan and add onions, garlic and jalapenos/pimentos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  3. Add tomatoes, cumin powder, paprika/cayenne powder and salt to the pan. Cook the tomatoes for a few minutes till they soften.
  4. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
  5. Separate into multiple containers for multiple meals.
  6. Top with your favourite toppings including Avocado, Black Beans, Cilantro etc. and serve hot.

 

Cajun Oven “Fried” Chicken Wings

Cajun Oven ‘Fried’ Chicken Wings

By: Noureen Habib

I love chicken wings – anyone who knows me, knows just how much, so I thought it’d be best to learn how to make them myself without the deep-frying or breading. The trick to getting them just as good and crispy is baking them on a wire rack. That way, the fat renders evenly and consistently making them just as tasty as fried wings.

A sauce is optional; however we found we didn’t need a sauce because they turned out so moist inside and crispy on the outside!

Enjoy!

Ingredients

  • 2lbs of chicken wings (skin on)
  • 4 Tablespoons of my HOMEMADE CAJUN SPICE (click the link for the recipe)

Directions

  1. Marinate the chicken wings with 3 tablespoons of the Cajun spice, leave overnight
  2. Preheat the oven to 400F
  3. Line a baking tray with foil and place the wire rack on top, spread out the wings on the rack in a single layer
  4. Bake wings until they are cooked through and crispy, about 40-45 minutes
  5. Serve immediately!


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Homemade Cajun Spice

Cajun is my absolutely favourite spice mixture – I put that “s***on everything”!! Everything from salmon to chicken to steak to vegetables – honestly on EVERYTHING, it’s delicious!

Ingredients

  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried thyme
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt

Directions

  • Mix together in a small mason jar and use that “s*** on everything!”

Super Easy Paleo Blondie Brownies

Anyone that knows me, knows that anything related to cake is my absolute weakness. However, cake is a great source of white carbs and processed sugars. So, I found an alternative to satisfy my sweet tooth!

These brownies are paleo, gluten free, dairy free and loaded with coconut and dark chocolate. They are made with coconut flour which is lower in carbs and has more fibre than regular white flour. Most important factor – from start to finish they took 30 minutes!

I can’t take all the credit for these, I adapted the recipe from Ambitious Kitchen!

Enjoy!

Noureen

Paleo Blondie Brownies

Ingredients

  • 1 cup coconut flour
  • 1/2 cup melted coconut oil
  • 2/3 cup of maple syrup – the real stuff, nothing with corn syrup
  • 3 teaspoons vanilla extract
  • 4 eggs, beaten
  • 1/2 cup unsweetened almond milk (I used the almond/coconut version)
  • 1 teaspoon baking soda
  • 1/3 teaspoon sea salt
  • 5oz of dairy free chocolate, feel free to add/subtract based on your preference (Whole Foods has a few options, Bulk Barn has a chocolate compound)
  • 1/4 cup of coconut flakes

Directions:

  1. Preheat oven to 350F
  2. Grease a non-stick baking pan with coconut oil, I used a 7 x 11 inch baking pan
  3. In a large bowl whisk together the coconut oil, maple syrup, vanilla, eggs, and almond milk
  4. In a smaller bowl add the dry ingredients, coconut flour, baking soda and salt
  5. Add the dry ingredients to the wet ingredients and mix until its combined and the batter is smooth. Coconut flour is super absorbent, so this step won’t take too long
  6. Fold in chocolate – I used compound chocolate chips from Whole Foods
  7. Pour into baking pan
  8. Bake for 20 minutes or until the edges are golden brown. The batter may look like its not done, because it will still be gooey, but trust it is! Coconut flour over bakes pretty easily, so ensure you take it out on time.
  9. Wait a few minutes and then score the bars into 2 x 2 pieces and take them out onto a cooling rack
  10. Use a double boiler method to melt some chocolate – drizzle this onto the bars and add the shredded coconut
  11. Cool for a few minutes or enjoy them warm – perhaps with a scoop of dairy free coconut ice cream!