MOROCCAN BROCCOLI SALAD - GLUTEN FREE, KETO & VEGAN

Packed full of antioxidants, this delicious Moroccan raw broccoli salad is both beautiful to look at and packed full of nutrients. If you, like me, are looking for ways to eat healthier without compromising on taste, this gluten free, vegan, keto broccoli salad is perfect. Since it can be prepared a day in advance and keeps well in the fridge, it also is great for meal planning or a grab-and-go snack. Not to mention it takes only a few minutes to make!

Enjoy!

INGREDIENTS:

Serves 4

- Dressing -
6 TBSP of Grape Seed Oil
1 TSP of Ras-El-Hanout Spice
1 Garlic Clove (pressed or chopped finely)
2 TBSP of Fresh Lemon Juice
2 TBSP of Balsamic Vinegar
1 TBSP of Honey (can be substituted with Agave if you are vegan)
Salt and Pepper to taste

- Salad -
6 CUPS of Broccoli Florets
1 Shallot (chopped Finely)
1 Jalapeno (chopped finely)
1/3 CUP of Dates (pits removed and chopped finely) - reduce the amount or leave out if you want more of a keto broccoli salad)
1/4 Cup of Roasted Pistachios (chopped finely)
Salt and Pepper to taste

- Optional Garnish-
1/4 CUP of Pomegranate Seeds
5-6 Slices of Pickled Beets (use sugar-free pickled beets if you want more of a keto broccoli salad)

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DIRECTIONS:

Remove sauce pan from heat and add in lemon juice, balsamic vinegar, and honey (or agave). Salt and pepper to taste and set aside to cool.

Next, add your broccoli, shallots, dates, jalapenos and pistachios to a large salad bowl. Dress with your ras-el-hanout dressing, toss and garnish with pomegranates and slices of picked beats. Salt and pepper once again to taste.

Cover and chill if prepared in advance otherwise enjoy!

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I hope you enjoyed this gluten free, vegan, keto broccoli salad recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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DECADENTLY DELICIOUS MUSHROOM BRUSCHETTA WITH GOAT CHEESE AND TRUFFLE OIL

If you love truffle anything as much as I do, you are going to love this mushroom bruschetta with goat cheese recipe!! My boyfriend Adam originally created this easy mushroom bruschetta recipe with some leftover mushrooms we had and it was so decadently delicious, I had to steal it for the blog! I have always been a fan of tomato bruschetta and first learned how to make bruschetta when I was in Italy a few years back and it’s honestly one of my favourite appetizers. Although I do love a good classic bruschetta, I enjoyed trying different bruschetta toppings this time around. So here you guys go! An Adam original -Mushroom Bruschetta with Goat Cheese and Truffle Oil - bound to make your mouth water, just like it did mine! Enjoy!

INGREDIENTS:

Serves 4- 5 people or makes 15 -18 pieces

18 oz Cremini Mushrooms - Chopped
1/4 Cup of Butter - divided into two portions
Salt and Pepper to Taste
1/4 TSP of Dried Thyme
1/4 TSP of Dried Oregano
1/4 TSP of Chilli Flakes
French Baguette - cut into crostinis
2-3 TBSP of Olive Oil
1 Small Pack of Goat Cheese
Truffle Oil - as desired

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DIRECTIONS:

Before we get started with making the bruschetta with mushrooms, preheat the oven to 375 so we can toast the bread.

Heat up a skillet on medium heat and once hot, add in one portion of the butter.

Once completed melted, add in mushrooms and turn up to high heat. You will notice after a few minutes a lot of water will start to release out of the mushroom. Continue to cook on high heat, making sure all mushrooms are coated in butter and allow the water to evaporate.

Once evaporated turn heat down to medium, salt, and pepper as desired, and add in your herbs and spices. Mix until well incorporated.

Next, add in your second portion of butter and coat mushrooms thoroughly. Allow to cook for another 10 or so minutes, stirring every few minutes to avoid burning.

While that cooks, place slices of bread on a baking tray and coat each piece with some olive oil before placing it in the oven for 5 minutes or until toasted. When ready remove, allow to cool for a few minutes before coating with goat cheese.

When mushrooms are ready, add them on top of the goat cheese covered crostini’s and garnish with truffle oil before serving.

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I hope you enjoyed this easy recipe for mushroom bruschetta with goat cheese and truffle oil as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER HASH BROWN EGG BITES

Always on the look out for a keto friendly recipe, these cauliflower hash brown egg bites are the perfect addition to your weekly breakfast line up. If you are looking for something to batch make that is not only low carb but also gluten free, you have to try this recipe. Not only are they delicious but you can add a variety of toppings to them like smoke salmon and chives or ham and tomato. Plus, they are packed full of protein so you can feel good about starting your day off on the right foot. Enjoy!

INGREDIENTS:

Makes 9 Cups

500 Grams of Frozen Riced Cauliflower - defrosted
1 Large Egg - whisked
1/2 CUP of Cheddar Cheese
1/2 Cup of Parmesan
1 TSP of Salt
1/2 TSP of Garlic Powder
Pepper to Taste
9 Eggs

Additional Toppings - Optional
Chili Pepper Flakes
Green Onion
Chives

DIRECTIONS:

Preheat oven to 350 and butter your muffin tray really well! If you don’t it will be hard to remove the cauliflower cups later.

In a large bowl, microwave your cauliflower for 8 minutes. Remove and let rest of 5 minutes before putting it a cheesecloth or tea towel to squeeze out as much liquid as possible. There is a lot of excess water in cauliflower so you will need to squeeze it really hard!

Next, in a large bowl, add in your whisked egg, cauliflower, cheddar cheese, parmesan, salt, and garlic powder and mix well using your hands.

Take your cauliflower mixture and press it into your muffin tray to form your ‘cups’.

When ready, place muffin tray in the oven and bake for 15-20 until the cups are golden and edges are brown.

Remove from oven, add in one egg to each cup, sprinkle salt and pepper to taste on top before placing back into the oven for another 10-15 minutes or until whites are set.

When done, remove from oven and allow egg bites to sit for 5 minutes before taking a knife and sliding it around the edge of each muffin mold to help remove the egg bites from the tray.

Add your desired garnishes and serve.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE ZUCCHINI BREAD

If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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