Egg Roll in a Bowl {low carb, paleo, whole30, gluten free}

I've recently been trying to have low-carb dinners since I started to use The Transform App for nutrition and workouts lately.   It's been a handy program that lays out carb cycling, and I think the workouts are great as well.  Now, I do pay for the app; I'm not sponsored by them.  Just sharing what I'm using.  

I tell you about the app, b/c I've been needing more low-carb dinners in my repertoire, and that's where the Egg Roll in a Bowl comes into play.  

We all, husband kids and myself, are big fans of this recipe.  Enjoy! 

Egg Roll in a Bowl
Recipe: Alohamora adapted from PeaceLoveandLowCarb 
Active Time: 25 minutes
Inactive Time: 5 minutes
Servings: 4-6

Ingredients: 
1 Tbsp olive oil or avocado oil
3 cloves garlic, minced
1/2 c. onion, diced
1 lb ground pork
1/2 tsp ground ginger
dash of salt/pepper
1/2 Tbsp Sriracha
1 (16oz) bag coleslaw
1 c. shredded carrots
3 Tbsp soy sauce or coconut aminos*
1 Tbsp rice vinegar
Toppings: green onions, sesame seed, Sriracha

*make sure gluten free, if needed

Directions: 

1. In a large skillet heat oil over medium heat. 
2. Add garlic and onion to the pan and saute until onions are translucent. 
3. Add the pork, ginger, salt, pepper, and Sriracha to the pan.  Saute everything until the pork is cooked through. 
4. Add the coleslaw, carrots, soy sauce, and rice vinegar to the pan and saute it until the coleslaw is tender.  
5. Before serving add any toppings you desire. 
6. Enjoy! 
7. Store leftovers in a sealed container in the refrigerator. 

Happy Healthy Low Carb Eating! 

Do you have any Low-Carb healthy dinner recipes you love?  Please share.  I'm always looking for more options. 

Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

Cupcake Meatloaf, Single Servings {fast, weeknight, gluten free}

Meatloaf is such a great dinner choice.  You get a great amount of protein, and it is comfort food at its best.  However, most meatloaf recipes take an hour or so to bake.  Who has that much time during a busy weeknight?

Right now we have swim lessons every evening, and every evening quick filling meals are absolutely necessary.  Cupcake Meatloaf aka Single Serving Meatloaf is quick, filling, and so very delicious.

I love the speed I can make it in and how simple it is to make it gluten free.  My kids love the small serving that is just their size.  My husband can't get enough of this meatloaf.  It's delicious, and if you are cute fun mom, unlike me, you could place a dollop, or pipe, mashed potatoes on top to complete the "cupcake" look.  


Cupcake Meatloaf
Recipe: Alohamora Open a Book
Active Time: 20 minutes
Inactive Time: 30-40 minutes
Servings: About 6-8, or 12 cupcake meatloaves

Ingredients: 

1 lb ground beef or ground bison
2 cloves garlic, minced or 1/4 tsp garlic powder
1/4 c. onion, diced
2 slices bread with crust, torn into small pieces (gluten free bread works great)
1/4 c. milk
2 tsp Worcestershire sauce
1/4 tsp dried sage
1/8 tsp salt
1/2 tsp ground mustard
1/8 tsp pepper
1 egg
2 Tbsp BBQ sauce

Directions:

1. Heat oven to 325 degrees and use 12 aluminum or parchment paper cupcake liners in a cupcake pan.  
2. In a large bowl using a fork break up the beef or bison into small pieces.  Ground turkey works as well.  
3. Add the garlic, onion, and bread to the beef.  Use your fork to combine. 
4. Add the milk, Worcestershire sauce, spices, and egg to the to the meat mixture.  Mix well with a fork (or your hands if you like the hands on approach) until everything is mixed well and fully incorporated. 
5. Using an ice cream scoop, place 1 scoop of meat mixture into one of the liners in the prepared cupcake pan. Press the meat down into the pan and squeeze a dollop of barbecue sauce on each "cupcake."   
6. Place the single serving cupcake meatloaves into the oven and bake it uncovered for 30-40 minutes until beef in each cupcake meatloaf is no longer pink and it is completely cooked through. 
7. Let the loaf stand for a few minutes to cool before placing a cupcake meatloaf onto a plate.  Remove the liner before serving, and drizzle more BBQ sauce if that is desired. 

Happy Cupcake Meatloaf aka Single Serving Meatloaf eating!

Baked 3 Cheese Mac and Cheese {gluten free}

In January my doctor informed me that I needed to go strictly gluten free.  It is inconvenient at times, especially when traveling.  However, to be honest it has been a good challenge.  I have to learn how to easily make my family's favorites gluten free.  I eat a lot of veggies and green smoothies.  I've mastered this GF Chocolate Chip Cookies recipe, and now I have delicious Mac and Cheese comfort food.  I can totally do this, and you can go GF too if you have to. 

My kiddos, like 99% of the kids in this world (clearly that statistic is completely made up), love Macaroni and Cheese.  I also haven't met an adult who doesn't love a good homemade Mac and Cheese dish.   

This Baked 3 Cheese Mac and Cheese is Gluten Free using normal (no gluten free flour used) ingredients, and it is oh so delicious.  Delicious to kids, yet equally pleasing to grown-ups.  Win-win!  

If you have a gluten free friend, give this homemade comfort food recipe a go.  You all will love it! 

Baked 3 Cheese Mac and Cheese- Gluten Free
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 20 minutes
Servings: about 8

Ingredients: 
1 pkg (8oz) quinoa pasta
4 Tbsp butter
2 cloves garlic, minced
1/4 c. onion, diced
1/2 tsp dry mustard
salt/pepper
dash cayenne 
1 1/2 c. milk 
1/2 c. milk
2 Tbsp cornstarch
1/2 c. white cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
1/4 c. crushed Rice Chex. 

Directions: 

1. Preheat oven to 325 degrees and pull out a 2 quart baking dish. 
2. In a medium pot cook the quinoa pasta according to the directions on the box.  I prefer quinoa pasta over corn, rice, or bean pasta for my gluten free option.  You can find this quinoa pasta at any grocery store.  Cook the pasta, rinse and drain it, and pour it into the baking dish you have set aside. 
3. In a large saucepan over medium heat melt the butter with the garlic and onion. 
4. When the butter is melted at the spices and stir for 30 seconds or just until flavorful. 
5. Add 1 1/2 cups of milk and bring the milk to a boil.  Simmer it for 3-5 minutes. 
6. In a small bowl stir the remaining half a cup of milk and the cornstarch together.  Add the milk/cornstarch mixture to the pan and stir it in.  Stir the sauce for 8-10 minutes letting it simmer and thicken. 
7. When sauce is thickened turn off the heat, add the cheese to the pan, and stir until the cheese is melted and combined.  
8. Pour the cheese sauce over the pasta and stir to combine everything. 
9. Evenly top the mac and cheese casserole with hand crushed Rice Chex. 
10. Bake the mac and cheese at 325 degrees for 20 minutes. 
11. Serve hot and enjoy! 
12. Store leftovers in the refrigerator. 

Happy Easily Gluten Free Baked 3 Cheese Mac and Cheese Eating! 

    

Honey Balsamic Pork Chops {instant pot/pressure cooker, gluten free}

These are the best pork chops. Period.  

My husband claims cooking pork chops in the Instant Pot/Pressure Cooker is the only way to cook them.  After he tasted these pork chops the first time he fell in love.  After he tasted these Honey Balsamic Pork Chops the second time he declared them the best pork chops b/c they are not dry, full of flavor, and so easy to make even with frozen meat.  

These pork chops are perfect.  Do you know what isn't perfect though? Dropping your phone in the toilet b/c you had forgotten it was in your pocket.  Ugh, it is so not cool.  The phone is currently sitting in rice; I'm hoping the phone will survive.

My phone debacle may be anything but easy, but your dinner situation can be a cinch with this recipe, an instant pot, and some pork chops.  Enjoy! 

Instant Pot Honey Balsamic Pork Chops
Recipe: Alohamora slightly adapted from Predominatly Paleo
Active Time: 6 minutes
Inactive Time: 20 minutes
Servings: 4 

Ingredients: 
4 pork chops, boneless (frozen or thawed)
salt/pepper
2 Tbsp avocado oil/olive oil
1/2 onion, thinly sliced
1/2 c. honey
1/2 c. balsamic vinegar
1 Tbsp garlic, minced
1 tsp parsley, dried

Directions: 

1. Sprinkle your uncooked pork chops with a dash of salt and pepper.  I like to keep the pork chops in a Ziploc, add the salt and pepper, and then seal the bag to spread it around. 
2. Add the oil to the Instant Pot, and set the pressure cooker to saute.  
3. Saute the onions for a minute. 
4. Add the pork chops and sear the sides of the four pork chops with the onions still in the pot. 
5. Set your IP (Instant Pot) to Manual High Pressure and 15 minutes. 
6. Add the remaining four ingredients to the top of the pork chops and seal the pressure cooker. 
7. Be sure to close the pressure valve.
8. Allow the pressure cooker/IP to reach pressure and cook for 15 minutes.
9. After the time is up leave the IP/pressure cooker to naturally release, aka don't touch it, for 5 minutes. 
10. After a 5 minute Natural ReleaseQuick release the IP/pressure cooker, remove the lid, and serve the pork chops topped with onion slices and accompanied by any desired side dishes.  These roasted veggies are our favorite.
11. Store leftovers in the refrigerator. 
12. Enjoy!

Happy Deliciously Easy Honey Balsamic Pork Chops eating! 

  

The BEST Roasted Sweet Potatoes and Veggies {healthy, side dish, gluten free}

"Wow!  What is that?" "That smells amazing!" are just a couple phrases I hear each and every time I reheat a bowl of these at work.  The leftovers are amazing, but the fresh out of the oven is even better.  

These Roasted Sweet Potatoes are oven baked, gluten free, healthy, and hands down the BEST way to cook sweet potatoes and veggies.  Seriously, this recipe and the marinade for these veggies is delicious.

Enjoy!  

I, of course, wouldn't say no to any comment love after you taste how amazing these vegetables are. ;)

Roasted Sweet Potatoes and Veggies
Recipe: Alohamora adapted from Elavegan
Active Time: 15 minutes
Inactive Time: 50 minutes
Servings: 4-6 people, but you can add more vegetables to feed more

Ingredients:
3-4 sweet potatoes, washed and chopped
1-2 carrots, peeled and chopped
1/2 onion, chunked
2 Tbsp olive oil or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp soy sauce or Tamari sauce
1 Tbsp Italian seasoning*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika powder
dash smoked paprika
dash salt/pepper

*Check for Gluten Free

Directions: 

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper, aluminum foil, or a baking mat.  If you are using aluminum foil be sure to spray it with olive oil spray so the vegetables do not stick. 
2. Place all of your vegetables in a medium bowl.  You can add as many vegetables as you want, and any variety of veggies.  Many people will do russet potatoes, and those taste delicious, but I like to be a little bit healthier w sweet potatoes. 
3. In a mug or small bowl mix the remaining ingredients and seasonings together with a whisk or a fork.
4. Pour the sauce marinade over the vegetables in the bowl.  Use a large spoon to coat the vegetables in the yummy marinade. 
5. Pour the coated vegetables onto your prepared pan, and bake for 20-25 minutes at 400 degrees, flip them/stir them and then bake for another 20-25 minutes until slightly crispy and smelling amazing.  This second baking time is crucial. 
6. Remove from the oven and enjoy! 
7. Store leftovers in the refrigerator.  
8. Leftovers are delicious too!  Enjoy! 

Happy Healthy and Delicious Roasted Sweet Potatoes and Veggies eating! 

  

Instant Pot Hard Boiled Eggs aka The BEST Way to Cook Eggs

Have you been on the fence about spending the $100 on an Instant Pot.  However, the ease with the way the shells come off, and the fact that it takes only 5 minutes to cook is reason enough to get an electric pressure cooker.

Cooking eggs with an Instant Pot is absolutely amazing.  Cooking eggs with an Instant Pot is so easy, so simple, so what you need.  

If you cook/hard boil eggs for a healthy snack, or if you just cook eggs once a year for Easter cooking it in an IP is the way to go.  Cooking 12 eggs perfectly, and having their shells come off easily, simply, and smoothly is the reason I sold my husband on why we needed yet another cooking appliance.

Sure, I love cooking applesauce in minutes, and I love how tender pork chops are (recipe coming soon), but hard cooked eggs... amazing! 

Instant Pot Hard Boiled/Cooked Eggs
Recipe: Alohamora
Active Time: 3 minutes
Inactive Time: 15 minutes
Servings: up to 12 eggs/1 dozen

Ingredients: 
1 c. water
12 eggs, at most

Directions: 

1. Place 1 cup of water in the bottom of your Instant Pot or electric pressure cooker.  
2. Place the pot rack, that came with the Instant Pot, in the bottom.  A picture of the rack is shown above.
3. Lay as many eggs as you want on top of the rack.  I was able to create a tight fit with 12 eggs. 
4. Seal your pressure cooker, and set your Instant Pot to Manual for 5 minutes on High Pressure.  
5. Once it reaches pressure and cooks for 5 minutes, let it naturally release for 5 minutes.  That means just let the pressure cooker cool on its own without touching anything for 5 minutes.  
6. After a 5 minute natural release do a quick release and then use tongs to remove the eggs and place them in a bowl of cool water for 5 minutes to stop the eggs from cooking.  If you let the eggs naturally release longer than 5 minutes, or if you don't place them in cold water the eggs will keep cooking and that is when you will get the green edging around the yolk.
7. Simply and easily remove the shells and enjoy.  
8. I love a simple deviled egg recipe, but this healthier version is delicious as well. Tho, egg salad is always amazing as well.  
9. Store cooked eggs in the refrigerator.  I prefer to keep the eggs in the shell cooked until ready to use or eat.  

Happy The Absolute Best Way to Cook Eggs Ever cooking and egg shell pealing! 


Don't the eggs look beautiful cooling after a quick cook in the Instant Pot. 

Teriyaki Sliders

These are some easy to make sliders with a sweet Teriyaki twist. Yummy!  Place the sliders on some Hawaiian Rolls, add pineapple and the Homemade Teriyaki Sauce on top for some oh so delicious Teriyaki Sliders. 

These sliders would be perfect for a certain game day coming up.  What are you making for the Super Bowl? 

Teriyaki Sliders
Recipe: Alohamora
Active Time: 15-20 minutes
Inactive Time: Grilling Time
Servings: 15-18 3 inch sliders

Ingredients: 
1 - 1.5 lbs ground beef
1 egg
1/3- 1/2 c. bread crumbs/Panko 
1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire Sauce
1/4 tsp garlic powder

1- 2 pkgs Hawaiian Rolls
20 oz can pineapple slices or crushed
teriyaki sauce

Directions: 

1. In a medium bowl combine the first 7 ingredients until well combined.  I like to use a fork to combine all of the ingredients.  The more fat in your ground beef will allow you to have less bread crumbs in your sliders.  You don't want to add too many bread crumbs; it affects the texture of the sliders.
2. Form your sliders into flat patties about 3 inches in diameter.
3. Allow your grill to warm up, and brush your grill with oil, or a grill spray.  
4. Cook your sliders to your desired level.  I was about 6 minutes on each side, but I am a well-done kind of girl.
5. While your grill is hot grill up some pineapple slices.  It's amazing.  
6. Enjoy a slider on a Hawaiian roll, with either grilled pineapple slices or crushed pineapple, and a good drizzle of some of my homemade teriyaki sauce.  
7. Store leftovers in the refrigerator. 

Happy Teriyaki Slider eating and Game Day watching! 

Teriyaki Sauce {Homemade} {Quick and Easy}

This Teriyaki Sauce is easily made in 10 minutes and tastes delicious on the Teriyaki Sliders.  Don't mind the fact that it is far easier to make than drag yourself, and possibly children, to the store to by pre-made sauce.

We've been making this recipe for awhile, and we love using it on stirfry, sliders, eggs, and whatever else our heart can imagine.  Teriyaki sauce is probably my husband's favorite sauce.  Teriyaki is a versatile and oh so delicious sauce.  Enjoy!  

Teriyaki Sauce
Recipe: Alohamora
Active Time: 10 minutes
Servings: makes 1 1/2 c. 

Ingredients: 
1/4 c. soy sauce or Tamari if gluten free
1 c. water
1/2 tsp ginger, ground
1/4 tsp garlic powder
1/4 c. brown sugar
1 Tbsp honey
1/2 tsp rice vinegar (can substitute white vinegar)

1/2 Tbsp cornstarch
1 Tbsp cold water

Directions:

1. In a small or medium pan over medium to high heat simmer the top seven ingredients until thickened. 
2. In a small bowl mix the cornstarch and cold water until it forms a paste. 
3. In a blender, or using an immersion blender combine the thickened sauce in the pan and the cornstarch paste until mixed well. 
4. Enjoy! Use the sauce as your desire.
5. Store the sauce in an airtight container in the refrigerator. 

Happy Homemade Teriyaki Sauce making and enjoying! 

The Ultimate Grilled Cheese

Happy 2017!  What better way is there to start off the new year than with the best?!
  
This sandwich is the absolute best grilled cheese sandwich. Ever.  It is truly The Ultimate Grilled Cheese.  

The flavors are perfect with the honey, basil, tomatoes, and Havarti cheese.  The soft and gooey center goes perfectly with the crunchy buttery bread.  The entire flavor and texture combination make it the best grilled cheese sandwich.

This is the perfect sandwich for those cold days, days you need a quick lunch or dinner, and days you just need a little extra comfort found in a delicious meal.  Kids will enjoy this grilled cheese, but adults will love it. 

My sister shared this recipe with me, and I am forever grateful.  My grilled cheese days will never be the same again.  My sister apparently got the recipe or idea for the recipe from Oprah about 13 years ago.  My family went to visit her family in Nebraska this last October.  It gets a lot colder than Arizona and the wind cuts through you. One day for lunch after we had been outside with the kids, and I was a little chilled, she introduced me to this.  It was amazing!  My taste buds were happy.   

I almost bought a panini/sandwich maker for this sandwich alone b/c that is how my sister made the sandwich and I had to recreate it.  My husband helped prevent that impulse purchase, and, as a result, I learned I could get the same texture and look from my grill pan.  You could do this on a griddle as well.  Basically, you can make this sandwich with whatever you have.  Basically, you just need to make this sandwich.   

The Ultimate Grilled Cheese
Recipe: My Sister
Active Time: 10 minutes
Inactive Time: 0
Servings: 1

Ingredients: 
2 bread slices
butter
honey
2 Havarti cheese slices
2 tomato slices
dash basil, dried (can do fresh)

Optional: thin ham slices

Directions: 

1. Heat your griddle or grill pan to medium to low heat.  If you have a panini/sandwich maker heat that up.  
2. Butter the outside of both slices of bread.  
3. Evenly spread honey on the inside of both slices of bread. 
4. Place Havarti cheese on top of the honey on both slices of bread. 
5. Place your tomato slices on one side of the sandwich.  I've used sliced grape tomatoes, and it works just as marvelously. 
6. If you want to add ham to your sandwich do this on the bread slice without tomatoes. 
7. Place fresh basil on top of the tomatoes, or sprinkle dried basil on top of the tomatoes. 
8. Put your bread slices together to build your sandwich, and place the sandwich butter side down on the heated pan.  
9. Cook your sandwich to your desired crispiness. 
10. Enjoy! 

Happy Ultimate Grilled Cheese sandwich eating!

Bacon Butternut Squash Spinach Frittata {Gluten and Dairy Free} {30 Minute Meal}

Now that I have a kid in school, and we have dance, swimming lessons, soccer practice, and doctor appointments after school life is busy.  I once thought that when my kids were all in school life would be a little easier, and I could go back to working full time.  However, now I am starting to realize that life with 3 young kiddos all at home with no extra activities may have been a tad easier than what is to come .

Though, maybe I'm just forgetting how crazy it is to have kiddos tugging at your feet plus one needing to be held all while trying to make dinner.  I could also be forgetting how working full time, training for a marathon, and trying to have a social life can be busy as well.   

Okay, so maybe life in general is crazy and busy.  We all, no matter what stage of life we are in, need to have quick, easy, and healthy meals.  That is where this Bacon Butternut Squash Spinach Frittata comes into play to save to the day, or at least healthy home cooked dinner, for us all to feel a little less hagrid and stressed. 

I also love that a frittata is a crust free, carb free, gluten free version of a quiche, and my family loves quiches.  It really is a dinner win.   

Bacon Butternut Squash Spinach Frittata
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 4-6

Ingredients: 

2 tsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 1/2 c. spinach, chopped
1/4 c. bacon, bits or cooked bacon diced
1 1/2 - 2 c. butternut squash, diced
7 eggs, large
1/4 c. water
Dash salt/pepper

Directions: 

1. Preheat oven to 400 degrees. 
2. Add the olive oil to a large, oven proof pan, over medium to low heat. 
3. Add the garlic, onion, spinach, bacon, and butternut squash to the pan and saute it all for 5-7 minutes, or until the squash is browned and softer.  You don't need it all the way cooked.  If you are using leftover roasted butternut squash, do not add the squash until just before adding the eggs.  If you are using cooked butternut squash you only need to saute the vegetables until the onions are transparent.
4. Add the eggs and water to a large bowl and mix until frothy.  Add a dash of salt and pepper to the eggs.  Don't add too much salt, unless you are omitting the bacon for vegetarian purposes.
5. Pour the eggs into the pan, stir until the ingredients are all evenly distributed, and cook in the pan for 5 minutes. 
6. Place the pan in the preheated oven for 10-15 minutes until the edges are browned slightly and the eggs are cooked and set.  
7. Pull the pan out of the oven, serve, and enjoy hot, warm, or cold. 
8. Store leftovers in the refrigerator. 

Happy Delicious, Quick, and Easy to Make Fall Frittata eating!    

Cauliflower Rice- Baked {Healthy} {Gluten Free}

After a week of birthday treats and fun, I should probably up the healthier food intake and lessen the sugar intake.  I'm making a batch of this Oven-Baked Cauliflower Rice.  It's a great way to sneak in some vegetables, lessen the carbs, and enjoy some delicious, easy to make cauliflower rice.  This baked menthod is now my favorite way to make cauliflower rice. 

I still like to saute cauliflower rice using this method, but baking it is just a bit easier and therefore ideal when you are busy like the majority of us. Plus, this rices tastes delicious and is seasoned just perfectly.  However, you can easily season it to fit the dish (using the same spices) you are making.  

In the recipe I'm going to include a way to make your cauliflower rice using a blender.  Some people use a food processor, and others use a shredder.  I've done all the methods and the blender is easy, but there is a method that is even easier, as impossible as that seems, and that is buying pre-shredded cauliflower.  I used to get already shredded "Cauliflower Rice" from Trader Joes, but I just found some at Costco, and that made me super happy b/c I'm at Costco constantly for spinach for my Green Smoothies.  

Though, one quick word of warning about Costco Cauliflower Rice.  Do not follow the steam directions on the package.  The rice will taste way better if you bake or saute it using my recipes.  


Baked Cauliflower Rice
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings: About 4 cups

Ingredients: 
Cauliflower florets- either buy a 2 lb bag, 1-2 heads, or pre-shredded cauliflower rice
1 tsp olive oil
2 Tbsp lime juice
1/4 tsp garlic powder
dash salt/pepper
Other seasonings as desired, it's incredibly versatile

Directions: 

1. Preheat oven to 375 degrees and line a large cookie sheet/jelly roll pan with aluminum foil or parchment paper. 
2. If you bought pre-shredded cauliflower rice you can skip to step 4.  Wash your cauliflower florets (if you bought a head just cut into florets using a large knife), and place half of the florets in your blender.  I use a Blendtec. Cover the cauliflower florets with water and pulse it 4-5 times.  
3. Pour the blender contents into a fine mesh strainer, strain the water, and pour the rice into a large bowl.  Complete the other half of florets in the same manner. 
4. With the cauliflower rice in a large bowl, add the olive oil, lime juice, garlic, and seasonings.  You can keep it simple with the garlic powder, salt, and pepper, or you can add some of the same flavors/spices from the dish you are using the rice with.  Stir to mix and combine everything. 
5. Pour the rice into to the prepared pan, flatten and even it all out.  Bake the cauliflower rice at 375 degrees for 25-35 minutes until the rice is slightly brown, yet still soft. 
6. Enjoy your rice with salads, under chicken, mixed with chili, or however you choose. 
7. Store leftovers in an airtight container in the refrigerator for up to a week.

Happy Healthy Oven-Baked Cauliflower Rice eating!