Turmeric is a spice that I don’t cook with often enough! It is a super spice loaded with anti-inflammatory health benefits. Turmeric is often used in Indian cooking and has a bold yellow color with warm flavor! Since we are focusing on food inspired by travel this month for Healthy Food Friday’s, I thought this super-spice would make the perfect addition!
Turmeric is known to be a natural anti-inflammatory. So when my mom’s arthritis started acting up I knew I wanted to find some simple ways to incorporate Turmeric into meals. Adding it into smoothies, tossing with roasted veggies, and adding the spice into my egg scrambles or frittatas are my favorites!
To go along with this super-spice… a super smoothie!
If you’ve been by the site recently you may be aware of my excitement about the Fall. I mean, clearly obsessed with it. Well, on my way home from work on Friday the farm was loading up their shelves with PUMPKINS. I pulled right over and picked up 2 sugar pumpkins to make some homemade pumpkin purée with. Let the pumpkin-everything begin! Yes, you can easily buy canned pumpkin, I always have a can or two on hand, but what’s better than fresh? PLUS, you get to roast pumpkin seeds, and those are just the perfect snack. So, what better way to start off the Fall baking with the purée that goes into so much of the goods!
Growing up in New York, the “everything” bagel was my go-to sandwich bread. A toasted egg everything or a whole wheat everything… You name it, I loved it. These Everything Bagel topped Cauliflower Rolls are low carb, paleo-friendly, and a perfect roll alternative.
Now, you know I don’t eat those bagels anymore, not even the gluten-free ones, so I bring to you an alternative that is really so beyond good! When these rolls were baking in the oven my whole apartment smelled like those glorious everything bagels I loved so much.
Cheers to another delicious and healthy alternative!
In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt,
In a separate bowl combine "everything" topping ingredients.
Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle "everything" topping and slightly press them into the top,
Bake for about 30 minutes, or until golden brown.
Optional: For extra crisp rolls, remove from baking sheet and broil on high for 3 minutes with the buns directly on the oven rack.
Remove from baking sheet and let cool directly on a cooling rack.
Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.
*Note: Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. Makes 4 large or 6 medium rolls.
*Nutrition (without toppings) for 4 large rolls, per roll: 94 calories, 4.4 g fat, 8.4g carb, 5.9g protein
I LOVE Italian dishes. I often make my favorite Italian dishes into healthy versions that I love to dig into, weekly. This meat sauce is delicious, always a hit and so versatile! Serve it over zucchini noodles, spaghetti squash, the options are endless! I often make a big batch to have for the week, and I never get sick of it!
My local Whole Foods Market had a sale today… and I love a good sale! $1.99 for Organic Strawberries. That is a serious steal. I decided to stock up and make a batch of my Chunky Strawberry Chia Seed Jam. What does this go perfectly with? Oh well… just about everything! On top of your morning oatmeal, spread on some toast, or mixed with almond butter to make a nut butter and jelly dip (oh yeah, that’s happening)… endless possibilities!
Ingredients: (should make 2 containers worth)
5 cups organic strawberries, rinsed, hulled, and cut
1/4 cup raw organic honey (or sweetener of choice)
1 tbsp lemon juice
2 tbsp chia seeds
Rinse strawberries well and cut into pieces
In a bowl, pour honey over strawberries
Mix together and let sit for 20 minutes
Transfer mixture to a pot
Add lemon juice, and lightly smash strawberries with a potato masher
Bring to a boil, then reduce heat and let simmer
Once simmering for 5 minutes, add chia seeds
Let simmer for 10-15 minutes, stirring often to avoid sticking
Once thick, remove from heat, let cool and store in air-tight containers for up to one week.
Benefits of Raw Honey:
Rich in B vitamins
Antiviral, antibacterial, and antioxidant properties
Promotes body and digestive health
Strengthens the immune system
Benefits of Chia Seeds:
Loaded with iron, calcium, omega 3′s, magnesium, and antioxidants
Improves health of hair, skin, and nails
Delicious & Easy Snack Idea:
Paleo “PB & J” Dip:
1 heaping tbsp raw almond butter
1 heaping tbsp homemade jam
Fruit of choice (I like it with an organic gala apple or a banana)
These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!
Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!
Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!