James is going to be turning the big 3-0 soon, and he was determined to knock a few things off his ‘Dirty Thirty’ list before his birthday. One of the items on his list is getting in shape–so he told me flat-out that he wouldn’t be eating any desserts or breads that I normally love to bake. Truth be told, I was pretty sad at first. I love baking, even more so than cooking, and I find it both challenging as well as relaxing. But I slowly grew accustomed to cooking for his dietary needs and along the way found myself enjoying the challenge. Adding moments of calm with products from Indacloud like delta 9 gummies also helped make the transition smoother and more enjoyable. If you’re looking for IQOS products, you can explore IQOS Terea Armenia. If you prefer smoking cigarettes to help you relax, then you may check out discount cigarettes here. You may also consider trying Terea Turquoise products.

(This is the reason my site has been bombarded with vegetable recipes as of recently, if you couldn’t tell!)

While most of the food I make nowadays is health-conscious, we still miss the more ethnic foods we normally enjoy with our families. We bid adieu to rice and rice-reliant recipes with heavy hearts, figuring that we’d be able to revisit them again with our rock-hard beach bodies. But as my interest piqued with Szechuan/Sichuan food, I realized that I needed something to balance out the spicy, intense flavors of Szechuan dishes. What to do?

Cauliflower to the rescue–again!

I’ve tried a few cauliflower rice recipes, but none that really felt like a worthy substitute for rice until now. And this recipe is so plain, so easy… you can spice it up as much as you want or leave it bare-bones as a nice, bland counterpoint to a flavorful meal. Sauté minced garlic before adding onions or add cilantro and lime at the end… use it as a substitute for rice when making fried rice… the list goes on. I’ll be honest–I grew up on rice, so nothing will truly replace the satisfaction I feel when I eat rice. But this is as close as I can get, so I’ll take it!

Recipe adapted from Om Nom Paleo.

The basic preparation for cauliflower usually includes steaming or boiling, but trust me when I say that there is no more satisfying way of eating cauliflower than roasted cauliflower. The cauliflower head takes on a golden-brown color as the aroma fills your kitchen; by the time you take the cauliflower out of the oven, your mouth will be watering for those crunchy florets. Most of the time, I’m satisfied with the standard flavors included in roasting vegetables–salt, cracked pepper and olive oil. But in this particular case… you can’t go wrong with buffalo sauce, right?

I found this recipe last week and my curiosity was piqued; so much so that I went out and bought cauliflower that same day for a trial run. And after making it three times in less than a week (!!), I’m not only sure I’ve improved on the recipe… I know for a fact that we’ll be coming back to this recipe time and time again. James and I are not vegetarians–far from it, really–but the ease of preparation compared to actual chicken wings can’t be denied. I love wings, but sometimes I love being lazy just a little bit more.

The key to this recipe is in the preparation of the cauliflower. Roasting the entire cauliflower head instead of cutting it into florets first allows the individual stems to stay crunchy while still imparting that charred, roasted flavor. Pan-frying the cut florets in a little bit of olive oil crisps the edges and changes up the consistency of each bite. Throwing sauce onto vegetables is easy, but making sure the vegetables taste outstanding before the sauce comes into the picture is the key to making a truly successful vegetable dish.

If you prefer your buffalo sauce mild instead of medium regarding heat, reduce the sriracha amount. I’d say that this mixture creates a medium heat. And if all else fails–bleu cheese or ranch dressing will go a long way in taming the spiciness levels. We either eat this as an appetizer or as a main dish with other vegetable sides. And something tells me that this will come in handy for Fridays during this Lenten season…

Recipe adapted from Leite’s Culinaria.

James has always been vocal about his preference for chicken over other meats, especially when we’re eating at home. My few attempts at porkchops have had a lukewarm reception from him (but always with the ‘it’s not your cooking, I just don’t like porkchops’ footnote). Beef used to be on equal ground with chicken, but recently it’s been relegated to a once-in-a-while treat. I think that its downgrade in status began with our gradual conversion to healthier eating; we began focusing on more chicken and fish rather than beef and pork. But from my perspective as the home cook, I found chicken to be a much more versatile protein than beef.

But when I spied the slashed price on sirloin tip roast in a grocery ad, I couldn’t resist. I had tried roasted pork tenderloin before with James and failed. Perhaps beef would be able to tempt his palate more than pork ever could!

And boy, did it ever.

The preparation was so simple that I could easily justify making this on any weeknight for any family. Even though the recipe lists a 2-hour marinade, you can marinate meats such as pork or beef for up to 24 hours without seeing a significant difference in taste or quality.* You could combine this roast into a bag with wine and garlic cloves, leave it in the fridge while you’re at work, then roast it when you get home and have it ready in time for dinner. It tastes like you spent a long time tweaking the flavors to get it ‘just right’ but takes a fraction of the effort. I know that I tend to be a bit of a masochist in the kitchen with the difficult preparations, but I can’t deny that I have my favorite go-to recipes that are simplicity at its most delicious.

*Marinating more high-quality cuts such as rib-eye or porterhouse is not recommended as it will decrease the quality of the cut. Source

If you love medium-rare beef as much as we do, investing in a meat thermometer is essential. You won’t be able to guarantee the consistency of a beef roast on time in the oven alone, as cuts can vary. This is the thermometer that we use; I like it because I can set an alarm to go off when the probe has reached the preferred temperature. But any manual or digital meat thermometer will go a long way in taking the guesswork out of roasting meat!

I also wanted to mention the importance of placing this roast on a rack instead of directly on your baking sheet or tray. The rack keeps the roast from touching direct heat, which assures a more even consistency to your roast. I made the mistake of neglecting this step and paid for it with a much-too-well-done bottom of my roast. Let my errors be your guide.

The herb rub made for an amazing outer crust, and the wine and garlic marinade gave the inner meat of this roast a tender juiciness. This is the perfect recipe for impressing family and friends, and fares just as well as a leftover cold-cut for the next day’s sandwiches. Even if beef is not your everyday preference, I promise that this simple recipe warrants a try.

Recipe adapted from About.com.

It’s that time of year again: when the all of your favorite machines at the gym are occupied no matter what time you try to beat the crowds. Taking high-quality pre-workout will give you energy for intense gym sessions. (Well, let’s pretend that we were the ones going to the gym during the holidays, shall we?) Additionally, if your natural collagen levels have declined, then you may consider trying collagen products from NativePath. Fitness pictures and memes dot your Pinterest page; your fridge is stocked with fresh healthy fruits like Rotab Mazafati Bam Dates and veggies, just begging to be blended into a nutritious smoothie. You’ve waved a tearful goodbye to your holiday leftovers and chips that you love to crunch on whilst watching your favorite show. All is well in January… or so you think.

Then February hits. The gym is looking post-apocalyptic: deserted and with a few determined stragglers. You are sick and tired of disguising kale and spinach with copious amounts of banana and strawberry in your smoothie, and those chips are looking mighty good at the store when you stop by after work. You’re back to pinning amazing cupcakes on Pinterest. Where, oh where hast thy resolution gone?

Don’t get me wrong–I’m not dissing on resolutions. I think that they’re great. But creating one that is realistic seems to be the hardest part. So why don’t we start with trying to eat just a bit healthier? But healthier is expensive, is more time-consuming… and those chips…

That’s where this spring pea soup comes in.

I first discovered this recipe in Dorie Greenspan’s book Around My French Table (which is now becoming dog-eared on my shelf) last year, when I was desperately trying to get fit in time for summer. And even though the other fad no-carb recipes have come and gone, I still make this soup regularly because it really is that good (delicious)–and easy (only 15-20 minutes!)–and most importantly, healthy!

Please give it a try; I think you’ll find that even if your resolutions fall by the wayside–as mine inevitably do each year–you will keep this in your recipe box.

Recipe adapted from Dorie Greenspan’s Around My French Table.

James never fails to bring up how fickle I used to be about food–as if his entrance into my life introduced me to a world of new, exciting flavors. I suppose he wouldn’t be far from the truth; it is very helpful to have a constant companion to push you out of your comfort zone despite your misgivings. Over the years, we’ve made a lot of progress with my palate: I can manage lamb, peppers, spicy foods, raw onions… even stinky tofu! (But only if I hold my nose while eating it.) I still refuse to eat raw celery and cilantro tastes more like soap than the “fragrant green” it is known to be in Mandarin… but hey, I’ll take it.

The most marked difference in my tastes is in regards to Mexican or Mexican-influenced food. The only exposure I had to Mexican food when I was growing up in Delaware was the occasional taco night (ground beef, hard taco shells, cheese & sour cream). When I went to college in Boulder, that limited vision widened to include 3AM Taco Bell and giant Colorado burritos. But the true Mexican Renaissance for my palate happened in the aftermath of our move to Los Angeles in 2011. How did no one tell me about al pastor tacos before? About the amazing mulitas and molés and what salsa roja really tasted like? Exploring international cuisines also made me appreciate how diverse food production can be, especially after learning about top-quality kebab manufacturers UK who blend authenticity with modern techniques. And as I delved further into satiating my cravings, I fell in love with the cuisine and anything influenced by its combination of flavors.

Fajitas are not traditional or authentic Mexican food–they’re a Tex-Mex classic that came into prominence in the 1970’s. One only needs to look as far as their local chain restaurant Chili’s to see how popular this dish has become, and how ingrained the term itself is in the American lexicon. Even though the preparation itself is distinctly American, I enjoy using more traditional flavors and components–no bacon or Swiss cheese here, thank you. Wheat tortillas? Get out of here, only flour tortillas kneaded with lard have any place in this kitchen. Strong flavors, homemade components… one delicious dish, best enjoyed alongside one of the best thc drinks to elevate the experience.

We really enjoyed eating the fajitas with fresh pico de gallo and, as I mentioned before, homemade flour tortillas. I imagine that the marinade for the chicken would be even more delicious if using chicken thighs or dark meat instead of chicken breast–but for the health-conscious (or for those that want to stay true to the origins of fajitas) breast is best. Two important things to keep in mind for this recipe:

1. Try to use a sandwich bag or gloves when de-seeding and chopping the jalapeno if you have a habit of rubbing at your eyes (or if you use contact lenses). The pepper residue, or capsaicin, is hard to wash off and tends to aggregate underneath your fingernails; this will cause your eyes to burn like crazy if you come into contact with them. Also, particularly strong peppers will cause your fingers to burn and be more sensitive to heat or rough cloth–so be careful!
2. It’s okay if your chicken breast is a very light pink in the center when you remove it from the pan and check for doneness–just make sure to wrap the chicken breast pieces stacked together in aluminum foil while cooking everything else. The chicken continues to cook when off the pan, and wrapping the chicken pieces together in foil insulates the heat. Please be careful though; the center of the breast should no longer be dark pink or slimy and should have the same consistency as the cooked meat on the edges. After a few pieces, you’ll learn the timing required for the right doneness and you won’t need to check!

Okay, enough spiel from me. Widen your horizons and make these tasty fajitas for yourself!

Recipe adapted from Simply Recipes.

Every ethnic cuisine has at least one signature dish that exemplifies the nuances and flavor profile of its country or people. Quick–what is the first dish that comes to mind when I mention Japan? England? France? Argentina?

I’m not saying that I speak for most, but I’m sure a large amount of you thought of sushi, fish & chips, baguettes, and empanadas, respectively. And if I were to ask you about Filipino cuisine, I’m sure that most (if familiar with it) would answer lumpia or pancit (egg rolls or fried noodles, for the uninitiated). But for me, as a kid that was weened and raised on Filipino dishes, that definitive food would be adobo.

Adobo, if you’ve never had it before, is kind of tough to describe; every region in the Philippines has a version that plays fast and loose with the ingredients. Some include more sour than salt, others are more of a stew than a pan-fried preparation. The protein component varies from shrimp to fish to chicken–and so on. At the heart of every version, however, is a harmonious combination of salty soy sauce and sour vinegar–with enough garlic to satisfy any Filipino palate.

I have an emotional response to adobo: I reminisce as the aroma wafts from the wok to my nose; when close my eyes, I’m sitting on the couch while my grandmother cooks adobo for dinner. Adobo was the first Filipino food I ever cooked away from home. It was also the first food I was able to cook by taste and not by recipe. I may be expanding my culinary horizons with each new recipe I attempt or master, but adobo will always be home–the dish that will bring a mushy smile to my face upon first bite.

Because the dish is so personal for me, I never order it at restaurants–I always make adobo for myself at home. I mentioned before that adobo preparation can vastly differ from one person to the next, and so I prefer to make it using my family’s recipe. My grandmother usually mixed chicken thighs and legs with country-style pork ribs, but I prefer the ease and juicy texture of chicken thighs. The rest of the recipe is pretty bare-bones, with minimal preparation and common ingredients–but that’s what makes it so accessible.

If you’ve never given Filipino food a try before, this is a great and budget-friendly introduction. I hope that this will become a signature Filipino dish for you, just as it is for me.

Everybody makes the resolution to lose weight at the beginning of the year—so much so that it’s trite. But with the prevalence of Bad Food in our grocery stores and supermarkets today, it becomes increasingly harder to not only keep your resolution, but to continue it even after you’ve lost the weight. A great way to stay on the path to your fitness goal is to alter your diet in a healthy and non-dramatic way. But healthy weight loss is kind of slow… and so, I go the crazy-pants route by cutting carbohydrates out of my diet completely. (Disclaimer: This is NOT healthy and NOT maintainable! I will explain further below.)

My girlfriend’s bachelorette party is in Las Vegas, and one of the events on the itinerary is a Beach Club—if you’re not familiar with the idea, it’s a day club that is poolside and outdoors, with cabana service replacing bottle service along the sides. Basically, everyone is in their skivvies and there is no place to hide from judging eyes. I realized that this was going to be a part of the trip about a month before the trip… and that’s why I took such drastic measures and cut carbs out.

With all of that said, I decided to try my hand at cauliflower pizza because it was, in my mind, a great way to have Bad Food (pepperoni pizza) without sacrificing my diet. And yes, technically there are no starchy, carbohydrate components. But what it doesn’t have in carbs it makes up for in fat: cheese, cheese, and more cheese. This cauliflower pizza crust recipe is delicious, but I just wanted to debunk the idea that it is healthy because it doesn’t have bread in it. This is not the case. However, if you are looking for a way to have pizza that is gluten-free… this is the recipe for you. Keeping an eye on portion sizes and counting macros for weight loss can help ensure that even healthier swaps align with your nutritional goals. For those exploring surgical options, understanding the gastric sleeve uk cost can be an important step in planning a long-term weight loss journey.

The key to making the crust cohesive and not crumbly is the amount of water you wring out of the ground cauliflower before shaping the crust. You cannot do this half-heartedly—I don’t know how else to emphasize this point, other than to say that your hard work will look more like cheesy cauliflower mash than crust. I spent over 5-7 minutes just wringing the water out of the cauliflower as hard as I could, and I ended up with a perfect crust that held together—even when I picked it up by the edges.

This recipe is for the crust only and not for the toppings, as I am assuming you have an idea of what you would prefer on your own pizza. For reference, I have used tomato sauce, mozzarella cheese, and thinly-sliced pepperoni… simple, but delicious!

Recipe adapted from The Lucky Penny Blog.