Spiced Cauliflower Rice and Beans

Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.

Can be served hot or cold.

Ingredients:

  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/4 onion, diced
  • 4 c riced cauliflower
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained (any bean will work)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 roma tomato, diced

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t

Split Pea & Lentil Soup

Still sick! Yay…
I’ve grown accustomed to living off soup and NyQuil, but I have a good feeling it’ll end soon considering it’s been over a week. Moving on, let’s talk about this bomb ass soup. I can’t complain, I know I say that a lot, but after having liquid-y food for a week, I think that means something. So get your butts in the kitchen and give it a try.

I love the density of this soup, it’s not a light one where you’re still looking for more afterwards. You’ll feel nice and full after. Reeeal satisfying.

There is a great blend of veggies in here, along with a good amount of spices. Also, I f*cking love lentils and split peas… when they get all soft… YUM.

Portions of this recipe were borrowed from Verna at The Cheeky Chickpea.

Ingredients:

  • 2 c of split peas
  • 1 c lentils
  • 9 c water
  • 1 tsp salt
  • 2 bay leaves
  • 3 tbsp water or broth
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 2 cloves of garlic, minced
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp garlic powder
  • 1 tsp liquid aminos (optional)
    OR
  • 1 tsp liquid smoke (optional)
  • 3 c spinach

Instructions:

  1. Rinse the green split peas and lentils well and add them to your favorite soup pot (5 qt or bigger) with salt, bay leaves and water. Bring to a boil, cover and reduce heat and simmer for 15 minutes.
  2. While peas are simmering add onions, broth, pinch of salt & pepper to a med/lg skillet . Saute on medium heat for 5-7 minutes or so till onions are soft and slightly caramely, then add rest of veggies and cook for 5 minutes or so till slightly softened.
  3. After 15 minutes add rest of ingredients to the pot, cover and continue to simmer for an additional 45 to 50 minutes, stirring occasionally , until peas are (fall apart) soft.
  4. Right before you take it off the heat, add in the spinach, let the leaves soften and cook for about a minute or so.
  5. Remove from heat and season with more salt and pepper if desired. If the soup seems to thicken add more water if you like, or broth.
  6. Frying your veggies first is optional but adds extra flavor
  7. Enjoy that sh*t!

Low-Fat, Spanish Cauliflower Rice

A tastey lil meal, filling because of the beans but not too heavy due to the cauli rice. Simple meal with a few spices that bring it all together, and only 10 ingredients.

Ingredients:

  • 1 tbsp olive oil
  • 1 12 oz bag of frozen cauliflower rice
  • 2/3 c frozen corn
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • optional: Tapatio
  • 1 15 oz can black or kidney beans
  • Toppings:
  • cilantro
  • avocado

Instructions:

  1. Heat olive oil in a large frying pan on medium heat. Add cauliflower rice and corn, cooking for a few minutes until thawed.
  2. Throw in the spices and Tapatio if using, mix well.
  3. Add beans, cook for 5-8 minutes until everything is heated through, serve, top with cilantro and avocado.

Serves: 3

250 calories per serving (320 with 1/2 an avocado)

11.8 g protein, 42.8 carbs, 6 g fat with oil (1.5 without oil and avocado)