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Roasted Buffalo Cauliflower + Yogurt Dip

This weekend we had an amazing Super Bowl party with our neighbors on the block. We did appetizers + drinks before the game and then ordered the largest pizza EVER. When everyone was decided what we were going to eat and make, I decided it would be fun to bring back an old favorite -> who remembers my Meat Free Buffalo Wings + Dip?

For the Cauliflower Bites -> Cut into bite-able sized pieces. Season with salt and drizzle EVOO – Bake at 450* for about 25 minutes until they are crispy. When the cauliflower is crispy transfer them to a bowl & top with about 1/2 cup of hot sauce {I used Franks}. Dial it up or down for more or less heat!

For the Yogurt Dip -> In a bowl I combined 1 cup of Double Cream yogurt, juice of 1 lemon, a sprinkling of chives, 2 garlic clove finely grated and some salt & pepper. I then topped with a small container of blue cheese to give it an extra kick!

Serve alongside some crispy veggies, fabulous friends, good drinks and you are good to go! Definitely calms the buffalo wing craving – I love these things, they turn out really nice every time and it’s defiantly guilt free snacking!


Do you have a healthy + guilt-free favorite snack?

Would love to hear it!


Lemon Arugula Cauliflower Cream Pasta

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Barilla®, but all my opinions are my own. #pmedia #OnePotPasta

Lemon Arugula Cauliflower Cream Pasta

I love to cook but sometimes my little man doesn’t always give me the adequate time I need to prepare a meal to my liking. My new thing is cooking {or at the very least, doing 99% of the prep work} during nap time. Meal planning on the weekends and having a sort of meal schedule during the week, while doing most of the cook work during naps has been my own little mom hack. It’s been the most amazing thing because I can actually put the time and effort into trying new recipes without trying to make something with a little rugrat pulling on my legs near the hot stove!

Cooking relaxes me and I love how accomplished I feel when I am able to put a yummy home cooked meal in front of my boys – it’s fun for all of us when we get to try something new. I was excited when I was given this chance to try out the new Barilla® Pronto™ pasta products as they are efficient and also delicious. When using Pronto, everything is prepared in one pot or pan – no need to wait for water to boil, and no draining required! Minimal preparation and cleanup leaves you with time to sit down and relax…something we all could get used to!


Lemon Arugula Cauliflower Cream Pasta How To:

  1. Cook 1 lb. Barilla® Pronto™ spaghetti according to the package. When it’s all done, toss it in a large bowl with 4 cups arugula {you can also use spinach}, toss, and set aside.
  2. While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and 1/2 head cauliflower, cut into pieces and simmer until tender, about 5 to 7 minutes. Drain the cauliflower and toss into a blender.
  3. Add the 1/2 cup milk, 2 cloves garlic, 1 tbsp. lemon juice, 1 tbsp. olive oil, and 1/8 teaspoon salt to the blender and blend until the sauce is creamy. Taste and adjust as you see fit.
  4. Pour the cauliflower purée into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top salt and pepper to taste. Serve hot.

Recipe inspired by Rachael Ray

one pot

This dish was quick, easy and so tasty. I love a good creamy pasta and this one is amazing because it doesn’t have any of the bad cream from milk or cheese {ok, a liiiiiitle milk, but not much!} Adding in the fresh arugula and lemon gives the pasta an awesome punch too! I will definitely be making this meal again and putting my own little spin on it {based on what we have in the fridge!} each time too!

lemon wedge


What’s an unexpected pasta dish you’ve made in the past?

Please share!

cauliflower cream pasta

I shopped at “ShopRite” to pick up my Barilla Pronto spaghetti and if you want to check it our for yourself be sure to check out this In Store Offer (No Coupon Needed): Buy any FOUR (4) Barilla® Pronto™ pasta products for $5.00 or $1.25 each available until 5/16/15 while supplies last.


Jackson, Brooks + Cauliflower Fried Rice

and her little dog

Living in the city with a dog, a little one {and another little one on the way} is all sorts of awesome. If you’ve been reading the blog for a while you know that my little dog, Jackson is a big brother to Brooks – and Brooks is obsessed with Jackson.  The dog is still figuring out the tiny human who just started walking around – but since we have another little one coming soon so I know Jackson and Brooks will bond big time come September.


In the last Jackson + Brooks update, my little guy was only 5 or 6 months old. Still figuring out how to get around on his own. Now Brooks has not only mastered walking but the thing he says all day, every day is Jacks {what he calls Jackson} He thinks Jackson is just the best thing ever – he loves to follow the dog around throughout the day and mealtime {and snack time} is pretty much both of their favorite times together to bond and share some eats!


We recently switched Jackson’s eats to try out out the new Rachael Ray Nutrish Zero Grain™ Salmon & Sweet Potato Recipe dog food + as a part of this partnership opportunity we were challenged to come up with a human recipe that corresponds with your pet’s dinner using the suggested recipes at ChefTails.comfried rice

I decided to try out Iowa Girl Eats Cauliflower Fried Rice and it was tasty, delicious, quick to make and it was a fun way to get Brooks to eat some extra veggies! 

How To:

  1. Combine 1 tsp. sesame oil with 2 eggs in a bowl then whisk to combine and set aside.
  2. Chop 1 small head of cauliflower into big chunks then send through a food processor {I blended mine up & that worked too!} – You need about 4 cups.
  3. Heat 1 tbsp. sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, 2 chopped green onions, and 1/2 cup frozen mixed vegetables then stir fry until cauliflower about 3-4 minutes. Add 2 cloves minced garlic, season with S&P, and then continue to stir fry until garlic is fragrant.
  4. Create an opening in the center of the wok then add the egg mixture and scramble. Toss mixture to combine then drizzle in 3 tbsp. soy sauce and mix again. Serve hot!


A little more about Nutrish: For Rachael, food equals love — whether she’s cooking a meal for friends or working with pet nutrition experts to create delicious recipes for your furry companions. She also believes that everyone — even your dog or cat — should be able to enjoy meals made with simple natural ingredients like real meat and wholesome veggies.nice

Don’t forget to follow Rachael Ray Nutrish on all social channels: Twitter / FacebookInstagram

And be sure to check out Rachael Ray’s Cook, Share & Wine Sweepstakes:

  • Cook one of the delicious recipes provided (or one of your own) and share a Nutrish product with your pet.
  • Share a pic of you and your pet enjoying mealtime using #ChefTails on Instagram or Twitter for a chance to win.
  • Win an all-expense paid trip to NYC where you can enjoy a day in the studio audience of the Rachael Ray Show.

nice buds

Creamy Cauliflower Mac & Cheese Casserole

cauliflower mac and {almost no} cheese

This is a re-make of an old favorite.

I have made this dish before on the blog, but it was a vegetarian version.

Today, I added meat – and it was good. Really good. 
Creamy Cauliflower Mac & Cheese Casserole

This dish was hard to photograph, but trust me – It’s very tasty.

Every since becoming pregnant, I have been on a major protein kick – and not just any protein, the ground beef kind. Pre-pregnancy I would get my protein in lots of other ways but now, baby wants beef so I have to roll with that. My doctor also told me at one appointment that my protein levels were a little low, which is another reason why I have been adding more and more to my diet.

The baby bump gets what the baby bump wants!

Luckily, this dish is pretty healthy – and there is only 1/2 cup of cheese in the mac & cheese portion of the meal {not counting the sprinkle of parmesan on the top of the dish!} – and it’s a pretty big dish! The cooked cauliflower blended together with the spices comes out so cheesy its crazy & oh so tasty! Totally hits the mac & cheese spot and the little kick of beef & onions just adds to the flavor explosion.

Seriously, add this meal to your to-try list! It makes a ton, the leftovers taste amazing and you will love every bite!

Inside the Casserole


  • 2 1/2 cups vegetable stock
  • 1 cauliflower, cut into large pieces
  • 8 oz. whole-wheat elbow macaroni
  • 1/2 cup sharp cheddar
  • 2 tbsp olive oil
  • a pinch of ginger
  • a pinch of cinnamon
  • 1 tbsp dijon mustard
  • 1 pound lean ground beef
  • 1 small red onion, sliced and diced
  • 1 garlic clove, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup whole grain bread crumbs

How To:

Heat oven to 400*.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower and stock into food processor. Add sharp cheddar, oil, cinnamon, ginger, mustard, salt and pepper. Working in batches. Set sauce aside

While cauliflower is cooking – Boil a pot of salted water (for macaroni). Cook pasta in boiling water for 5-7 minutes. Drain and rinse to cool – put pasta in greased baking dish.

Brown Beef in separate pan – add in onion & garlic in a splash of olive oil until soft & set aside

Mix beef mixture, pasta & sauce together –  toss and spread evenly in  large baking dish. Top with Parmesan cheese and bread crumbs. Bake 20 minutes and Enjoy!

Creamy Cauliflower Casserole


What’s Your Favorite Way to re-create the classic Mac & Cheese? Please Share!


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