This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!
We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!
No added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!
This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!
Definitely, a new go-to Summer cocktail to make for weekend entertaining!
If you are looking for a simple side-dish to feed a crowd for weekend BBQing or a great on-the-go lunch, this Cold Asian Noodle Salad is perfect! Simply chop up all of the veggies, mix together the sauce, add in some rice noodles and BOOM. Your Summer salad is complete.
All the veggies! They add a great crunch and beautiful colors. This salad will be on repeat for every summer gathering! Mark my words!
Add some optional chicken to take this from a side dish to a hearty main!
This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!
I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!
1 head of cauliflower, cut into florets and chopped
2 cups pizza sauce (store-bought or homemade)
1 cup ricotta cheese
2 teaspoons Italian seasoning
1/3 cup grated Pecorino Romano cheese
1/2 teaspoon fine sea salt
2 cups fresh baby spinach
2 ounces shredded cheddar cheese
In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
*If you want to add meat, sauté it separately, and then add it to the mixture before baking!
*Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
*Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore
These Fish Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. Whole30 compliant, paleo-friendly, and dairy-free.
In my house taco night comes in many variations. Pre-made, do it yourself taco-bar, steak, beef, chicken, turkey, fish, veggies, etc., the possibilities are endless! These fish tacos are a perfect blend of spicy and tangy, and are always a huge it!