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CHILI-GARLIC CAULIFLOWER FRIED RICE

Ingredients

  • 1 medium head of cauliflower
  • 1/2 tablespoon virgin coconut oil
  • 2/3 cup sliced scallions
  • 4 tablespoons low-sodium tamari or soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 to 1 1/2 tablespoons chili-garlic sauce or to taste

Instructions

  1. Cut and trim the cauliflower into florets.
  2. Rice the cauliflower by either processing it in a food processor with a grater attachment, pulsing it in a food processor with a s-blade, or grating it by hand with a cheese grater.
  3. Transfer the riced cauliflower to a large piece of cheese cloth or a nut-milk bag. Twist the cloth and squeeze as much water as possible from the cauliflower. If you work at this for 5-10 minutes, you’ll be able to squeeze 1/4-1/2 cup of water out of the cauliflower.
  4. Add the coconut oil to a large skillet and heat over medium heat.
  5. Add in the scallions and cook them for 3-4 minutes, stirring occasionally.
  6. Add in the riced cauliflower and cook for another 4-5 minutes, stirring occasionally.
  7. While the scallions and cauliflower are cooking, add the tamari or soy sauce, rice vinegar, sesame oil, and chili-garlic paste to a small bowl. Whisk together for 15-30 seconds.
  8. Add the sauce to the pan, turn up the heat to medium-high, and cook for 5-7 minutes (stirring frequently) or until the “rice” develops a nice golden color throughout.
  9. Divide the rice up between bowls and garnish with fresh scallions, if desired.
  10. Refrigerate leftovers.

Spicy Cauliflower Rice, Cinnamon-Paprika Sweet Potatoes & Avocado Mash

Ingredients

Roasted Cinnamon-Paprika Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons grapeseed oil or other high-heat oil
  • 1 tablespoon ground cinnamon
  • 1 tablespoon smoked paprika
  • Sea salt, to taste (I use 1/4 to 1/2 teaspoon)

Spicy Cauliflower Rice

  • 1 head medium cauliflower, cut into florets
  • 1 tablespoon toasted sesame oil
  • 5 scallions, thinly sliced (white and light green parts only)
  • 1 cup cherry tomatoes, quartered
  • 2 to 3 tablespoons rice wine vinegar
  • 1 to 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 to 2 tablespoons chili-garlic paste or sriracha
  • 1/4 cup chopped chives
  • 1/4 cup chopped cilantro leaves

Avocado Mash

  • 1 avocado, pitted and peeled
  • 1 tablespoon fresh lime juice or to taste
  • 1 garlic clove, minced
  • Sea salt, to taste

Instructions

Roasted Cinnamon-Paprika Sweet Potatoes

  1. Preheat your oven to 425F.
  2. Line a large baking sheet with parchment paper.
  3. Place the sweet potatoes on the baking sheet, drizzle with the oil, and sprinkle on the cinnamon, paprika, and sea salt. Use your hands to toss to coat the potatoes with the oil and spices.
  4. Roast for 25 to 30 minutes or until fork-tender and golden, flipping at the 15-minute mark.

Spicy Cauliflower Rice

  1. Rice the cauliflower florets by either processing in a food processor with a grater attachment, pulsing in a food processor with a s-blade, or grating by hand with a grater.
  2. Add the sesame oil to a large skillet and heat over medium heat.
  3. Add in the cauliflower, scallions and tomatoes and cook for 8 to 10 minutes, stirring occasionally.
  4. In a small bowl, whisk together the rice vinegar, tamari or soy sauce, and chili-garlic paste. Adjust according to preferences.
  5. Add the sauce to the pan and cook for 6 to 8 minutes or until the “rice” develops a slight golden color throughout and the liquid has cooked off, stirring frequently. Remove from heat and stir in the chives and cilantro.

Avocado Mash

  1. In a small bowl, combine the avocado, lime juice, garlic, and sea salt. Use the back of a fork to mash the avocado.

Vegetable Burrito Bowls with Cauliflower Rice

Ingredients

Fajita Veggies

  • 1/2 tablespoon olive oil
  • 2 green bell peppers, seeded and sliced into 1/3-inch-thick strips
  • 1 yellow onion, peeled and sliced into strips
  • Sea salt, to taste

Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 large head of cauliflower, cut into florets
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2 teaspoon sea salt or to taste
  • 1 15- ounce can black beans, drained and thoroughly rinsed

Pico de Gallo

  • 1 cup cherry tomatoes, sliced
  • 1/4 cup finely-diced red onion
  • 2 tablespoons cilantro leaves, chopped
  • sea salt, to taste

Guacamole

  • 1 small avocado, pitted and peeled
  • 1/2 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • Sea salt, to taste

Other Ingredients

  • 1 batch Sunflower Sour Cream (see recipe below)
  • Lime wedges, for garnishing (optional)

Instructions

Fajita Veggies

  1. In a large skillet, heat the olive oil over medium. Add the peppers, onions, and sea salt over medium heat. Cook for 14 to 16 minutes or until veggies are tender and golden, stirring occasionally.

Cauliflower Rice

  1. Meanwhile, add the cauliflower florets, cilantro, and lime juice to a food processor and pulse 30 to 40 times to rice the cauliflower. In another large skillet, heat the olive oil over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes or until the cauliflower is tender and just barely turning golden, stirring occasionally. Add the black beans, and cook another 2 minutes to heat.

Pico de Gallo

  1. In a small bowl, combine all ingredients, stir to combine, and adjust seasoning.

Guacamole

  1. In another small bowl, combine all ingredients and use the back of a fork to mash the avocado.

To Assemble

  1. In 2 to 3 bowls, divide the cauliflower rice, peppers and onion, pico de gallo, and guacamole. Drizzle with sunflower sour cream and serve.

Cauliflower Rice

  • 1 tablespoon olive oil
  • 1 large head of cauliflower, cut into florets
  • 1/4 cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/4 to 1/2 teaspoon sea salt or to taste
  • 1 15- ounce can black beans, drained and thoroughly rinsed

Pico de Gallo

  • 1 cup cherry tomatoes, sliced
  • 1/4 cup finely-diced red onion
  • 2 tablespoons cilantro leaves, chopped
  • sea salt, to taste

Guacamole

  • 1 small avocado, pitted and peeled
  • 1/2 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • Sea salt, to taste

Other Ingredients

  • 1 batch Sunflower Sour Cream (see recipe below)
  • Lime wedges, for garnishing (optional)

Instructions

Fajita Veggies

  1. In a large skillet, heat the olive oil over medium. Add the peppers, onions, and sea salt over medium heat. Cook for 14 to 16 minutes or until veggies are tender and golden, stirring occasionally.
  2. Meanwhile, add the cauliflower florets, cilantro, and lime juice to a food processor and pulse 30 to 40 times to rice the cauliflower. In another large skillet, heat the olive oil over medium. Add the riced cauliflower mixture and sea salt. Cook for 6 to 10 minutes or until the cauliflower is tender and just barely turning golden, stirring occasionally. Add the black beans, and cook another 2 minutes to heat.

Pico de Gallo

  1. In a small bowl, combine all ingredients, stir to combine, and adjust seasoning.

Guacamole

  1. In another small bowl, combine all ingredients and use the back of a fork to mash the avocado.

To Assemble

  1. In 2 to 3 bowls, divide the cauliflower rice, peppers and onion, pico de gallo, and guacamole.
  2. Drizzle with sunflower sour cream and serve.

Corn and Avocado Salsa

Ingredients

  • Kosher salt
  • 4 ears of corn, shucked
  • 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
  • Juice of 1 lemon
  • 2 pints grape tomatoes, sliced in half lengthwise
  • 2 red bell peppers, seeded and 1/2-inch diced
  • 1 cup chopped red onion
  • 1/4 cup seeded and minced jalapeno peppers, seeded
  • 1 lime, zested
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup good olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cayenne pepper

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

Green Garden Salad

THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil , this dressing enhances any kind of greens with a special flavor.”

INGREDIENTS

  • DRESSING:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lemon juice, optional
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 8 to 10 cups torn salad greens
  • 1 red onion, sliced into rings
  • 1 cucumber, peeled and sliced
  • 2 to 3 tomatoes, cut into wedges
  • 1 green pepper, sliced into rings

DIRECTIONS

In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

Oven-Roasted Vegetable

READY IN:

1hr 25mins

SERVES:

6-8

INGREDIENTS

DIRECTIONS

  1. Chop all the vegetables, as specified in the ingredient list.
  2. Preheat oven to 450 degrees F.
  3. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
  4. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
  5. Stir until all the vegetables are coated evenly.
  6. Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
  7. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
  8. Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Roasted Potatoes with Sage

Ingredients

  • Preheat a baking sheet in a 425 degrees F oven.
  • Toss 2 pounds halved small red potatoes with 2 tablespoons olive oil and 2 teaspoons kosher salt; season with pepper.
  • Brush the baking sheet with olive oil; sprinkle with 1/2 cup sage.
  • Add the potatoes, cut-side down.
  • Roast 20 minutes; season with salt.

Grilled Eggplant Steak

Ingredients

  • 2 eggplants
  • Olive oil, for drizzling
  • Sprinkle of chili powder
  • Sprinkle of kosher salt
  • Sprinkle of freshly ground black pepper
  • 4 Roma tomatoes, diced
  • 1 hothouse cucumber, seeded and diced
  • 1 cup fresh flat-leaf parsley, chopped
  • 1 lemon, sliced in half

 

Directions

  • Heat a grill pan over medium heat.
  • Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
  • Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
  • Transfer the eggplant steaks to individual serving plates and tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.

Roasted Vegetables

Ingredients

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
  • Add all  ingredients to list

Directions

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Roasted Cauliflower with Grapes

Ingredients

  • Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes
  • 3 tablespoons olive oil
  • 2 tablespoons capers
  • 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste
  • Roast at 450 degrees F, 25 minutes