There was a time in my life when I hated broccoli and cauliflower.
They looked a bit too much like “trees” and the texture turned my stomach. Big time.

As an adult I’ve grown to LOVE both of these cruciferous veggies (but continue to semi-hate their close cousin the Brussels Sprout), and eat them almost daily.

Getting the picky eaters in your life to eat these super nutritious veggies can be quite the challenge. My favorite way to sneak the broccoli in is to roast it with salt and pepper until it is super duper crisp. Those crispy broccoli florets become addictive (I swear!) and there are times I’ll end up eating a whole head in one sitting (it’s THAT good). I dare those picky eaters to say these aren’t delicious!

Tonight I whipped up an equally scrumptious recipe as a side for dinner. These cauliflower florets have the same satisfaction you’ll get from the crispy broccoli, and have a kick that would be delicious as a taco filling for all of my veggie friends out there!

Spicy Crispy Cauliflower
serves 2-3 (or 1 lol)
Ingredients
1 head of cauliflower (or 1 frozen steam-in-bag)
2 tbsp. extra virgin olive oil
1  tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1 tsp. sea salt
1/2 tsp. garlic powder
fresh herbs for garnish

Directions
1. Steam cauliflower using this recipe, or instructions on the bag (if using frozen). Pat dry.
2. In a small bowl, combine cumin, paprika, garlic powder, cayenne pepper, salt and red pepper flakes together. Set aside.
3. In a medium sized frying pan, heat olive oil on medium-high heat (closer to medium than high). Place seasoning mix into the hot oil and use a wooden spoon or spatula to move around the pan and incorporate with the oil. Add cauliflower to the pan “floret side down” into the hot oil making sure not to crowd the florets.
NOW DON’T MESS WITH THE FLORETS! DON’T TURN THEM! DON’T SHAKE THEM! DON’T ROTATE THEM! DON’T MESS WITH THEM! I’m watching you………
5. Let them sit floret side down in the pan for 5-6 minutes. Pick one floret to flip and check. You’ll be looking for a caramelized, brown, beautifully crispy floret!
6. At this point, turn all of the florets and continue to brown on their sides for another minute or 2.
7. Remove from the pan and serve warm with some chopped fresh herbs over the top.

Enjoy! 🙂

I watch a LOT of Food Network.
So much so that I feel as though I’m BFF’s with Bobby, Ree, Scotty (so hottie) and Ina.

One of my favorite shows is Chopped, but I’ve always been confused about one thing the judges seem to point out anytime seafood makes a basket appearance:

Seafood and cheese don’t go.

Where did this ridiculous notion first start?
I can think of 500 different delicious dishes that combine 2 of my all time favorite ingredients!

Hello lobster mac and cheese?
Shrimp scampi?
Crab rangoon?
Crab stuffed mushrooms?
Shrimp alfredo?

Food Network stars- ya’ll crazy.
But I still <3 you.

Well, I’m breaking all of the rules here with this recipe for lobster and shrimp stuffed acorn squash. And you know what? I don’t care. Because this concoction is sooooo delicious.

Don’t have lobster? Just use shrimp. Don’t like shrimp? Just use the lobster. Or lump crab meat! Or scallops!

The best thing about this recipe is it’s a sneaky way to get your pickiest eater to each squash! Acorn squash is the perfect vessel for this recipe because it’s naturally buttery and tender.

Droool.

Lobster and Shrimp stuffed acorn squash serves 2
Ingredients
1 whole acorn squash (health benefits)
1 steamed lobster tail (if using frozen, defrost and remove meat from the tail)
6-8 medium sized raw shrimp (shelled, deveined, tail off, defrosted)
1/2 lemon
1 tbsp. extra virgin olive oil
1 clove roasted garlic (I pre-roast ahead of time to have this on hand)
1/4 cup cream cheese
1/8 cup freshly grated Parmesan cheese
1 tbsp. nonpareil capers
1 tsp. cracked black pepper
1 tsp. sea salt

Directions
1. Pre-heat oven to 400 degrees.Carefully split the acorn squash in half. Use a melon baller to remove the seeds (like a pumpkin). Place flesh side down onto a lightly greased baking sheet and bake for 1 hr or until flesh is soft.
2. While the squash is roasting, heat the olive oil in a skillet over medium heat. Add the shrimp and saute just until shrimp start to become pink. Remove shrimp and garlic from the skillet. Set aside.
3. Remove squash from the oven and let it cool until it can be handled. Using a melon baller or spoon, remove the roasted flesh and place into a bowl. *Tip: leave a bit of the flesh still inside the squash as the skin is very delicate and thin and this will provide extra support.
4. Add cream cheese, lemon juice, roasted garlic clove, capers, salt and pepper into the squash flesh. Mix to combine. Dice shrimp and lobster and fold into the squash mixture.
5. Divide the mixture evenly into the acorn squash shells. Top with Parmesean cheese and bake at 400 for 20 minutes, raising the temperature to a high broil for the last 5 minutes.

This hot sauce can be easily used as a marinade or a sauce!  The mango and honey give it just enough sweetness to balance out the spice, and the cilantro gives it a bit of freshness to really liven up the flavor of the sauce!

You can kick up the heat by leaving some of the seeds/ribs of the habanero peppers in, or milder by removing all of them.  Continue reading →

Who doesn’t love peanut butter cups?
Well, I guess people who are allergic to peanuts…

Sorry to those friends.
Other than that, peanut butter cups are where. it’s. at!

Way back in once upon a time time I was whipping up some chocolate covered strawberries for one of my game nights at the house. I walked away for *just a second* and burned half of the chocolate I was melting for the berries. I didn’t have time to go to the store, so I figured I would just have less berries to serve than I had originally planned.

That’s when I spotted them in my pantry: about 10 mini peanut butter cups.
Ding! Ding!

And so they were born: The peanut butter cup dipped strawberries.
I know it sounds weird. I know it sounds strange. But trust me. These are winners.
And because after I tried them I wanted to eat them <all day> <every day>, I needed to clean these up asap!

It just so happens to be strawberry season around these parts! I live just 20 minutes away from the Florida strawberry capital: Plant City! And starting in December these sweet little gems are at their prime. So while I was coming back from a day trip in Lake Alfred today, I decided to stop and pick up a flat of berries.

And the first thing I did… make these. And if you’re finding that you’re in a pinch for an easy New Year’s Eve recipe to bring to a party- make these of course! 😉

Peanut Butter Cup Dipped Strawberries
Ingredients
12-15 strawberries (health benefits of strawberries)
4oz unsweetened chocolate (I used Baker’s brand)
1-2tbsp of raw honey (start with 1tbsp and add more to your sweetness preference)
2tbsp natural peanut butter (just nuts- read the label!)
teeny pinch of sea salt

Directions
In a microwave safe bowl, combine all ingredients, place in the microwave and melt at medium-high heat in 30 second increments- stirring in between- just until chocolate is melted. Stir until smooth and then dip berries to coat. Place on a wax paper lined baking sheet and let cool. You can also melt the coating over a double boiler. *Can’t eat peanuts? Try another nut butter! 

It’s strawberry season here in Florida!
I like to believe that Florida has the sweetest, reddest, juiciest strawberries in all the land.

And what better way to dine on these pretty little rubies (and get your family eating fresh fruit!) than with STRAWBERRY SHORTCAKE.

Mmmmmm…. shall we have a moment of silence please?

The shortcakes are made with coconut flour and raw honey, and the berries are macerated in a combination of lime juice and vanilla extract (with the option of using some coconut sugar for added sweetness).

Strawberry Shortcake
Coconut flour shortcakes
Ingredients
1/2 cup coconut flour (benefits)
1/2 tsp. baking powder
1/2 cup raw honey
1/4 tsp. salt
4 large eggs
1/3 cup melted unsalted butter (or you can use an equal amount of coconut oil)
2 tbsp. coconut or almond milk
2 tsp. vanilla extract

Directions: Preheat oven to 350. Grease a cupcake pan with non-stick spray. In a large bowl whisk together wet ingredients. Add flour, salt, baking powder and whisk until you have a smooth golden colored batter. Place 1/4 cup of batter into each cupcake section of your pan and bake at 350 for 20 minutes. Let cool.

While the cupcakes are baking, remove the stem of a quart of strawberries (benefits). Dice into quarters and add to a bowl. Squeeze the juice of 1/2 lime over the berries, then sprinkle 1/2 tbsp. coconut sugar (optional, but you can add if you like your berries sweeter) and 1/2 tsp. vanilla extract over the berries. Use a fork to mix, gently “mashing” a bit along the way until some of the berries have started to release some of their natural juices. Let the berries sit until the shortcakes are cool, then build your dessert: shortcake cut in half, berries on top, dollop of whipped! Enjoy! 

What’s your favorite way to eat strawberries?
Steph 🙂

Craving something sweet? Try these 100 Grand truffles!

I’ve always loved 100 Grand candy bars. With 200 calories, 31g of carbs and 23g of sugar per full size candy bar, eating one of these is definitely reserved for special occasions!

Source: Wikipedia

Just one my 100 Grand truffles will satisfy your chocolate sweet tooth without making you feel like you’ve just devoured 100,000 calories or grams of sugar!

The honey and nut butter gives these truffles that recognizable caramel chew that the candy bar has. The crisp rice and cocoa powder bring the rest of the flavors and textures together. I rolled each walnut-sized truffle into some unsweetened coconut flakes for appearance (a completely optional step if you want to skip it!).

Each truffle has 85 calories, 3g of sugar, and 5g net carbs compared to the original candy bar which contains 200 calories, 23g of sugar, and 31g of carbs!

Healthy 100 Grand Truffles
Ingredients
1 cup plain natural creamy peanut butter (check the label! Peanuts and salt should be the only ingredients)
1/2 cup raw unfiltered honey
1/2 cup crisp brown rice cereal
1/4 cup unsweetened cocoa powder
1/2 cup chopped nuts (I used pecans)
pinch of sea salt
1tsp. vanilla extract
1 tbsp. coconut oil

Directions
1. Drain off most of the oil from the top of the natural peanut butter. Stir well.
2. Using a hand or stand mixer, combine peanut butter, honey, vanilla, coconut oil, cocoa powder and sea salt until smooth.
3. Reduce speed on the mixer to the lowest setting then add in crisp rice cereal and pecans. Mix until just combined.
4. Roll into walnut-sized truffles. Chill in the fridge for 30 minutes. Enjoy!