A healthy, gluten-free, and paleo friendly recipe for Cauliflower Tortillas.
I have to give it up to our friends Steve and Valerie for this one. They are doing this not-quite-paleo, not-quite-Atkins type of diet where they are severely limiting their intake of carbs and sugars. There’s a name for it… I just can’t think of it.
They’ve been dropping all sorts of weight and look fantastic. The only bummer is that sometimes their meals can feel incomplete because the majority of their food intake is basically meat and non-sugary vegetables. But then Valerie was talking about how she made cauliflower tortillas a few weeks ago, which made her super happy to be able to have a normal meal.
And then pair that with all the fantastic cauliflower recipes my man Mike over at The Iron You has been pumping out, and I knew I had to get in on this cauliflower action. Especially since I’m working on getting back into the whole operation stop being a fatty thing.
Regular tortillas = fatty
Cauliflower tortillas = less of a fatty
An easy, quick, and healthy side dish recipe for super creamy Gluten-Free Spicy Mashed Cauliflower with Pickled Jalapenos.
Well it’s back to school today. I know, I know… you must feel soooooo bad for me. Having a week (plus 1 day) off sure is a fantastic perk of teaching
It’s been a productive spring vacation. We did some packing. We may have found our new home (don’t want to jinx it, but it’s looking good!). We had a top-notch, high quality moving sale. And Tyler and I started working on a site redesign. Woot.
True confession time. I have to admit, I’ve been off my operation stop being a fatty for a couple weeks. It’s time to get back on track. Time to start doing those T25 workouts again, cutting down my portions, and stop shoving so much dessert in my face. Ugh.
Celebrate Cinco de Mayo in style with this creative and unique Baked Brown Butter Churro Donut recipe. Be prepared to become addicted to your donut pan.
My biggest win in life. Landing Asheley as my wife.
My biggest failure. Not getting a donut pan sooner.
Seriously, this little piece of metal might just have changed the course of my entire life. I suddenly have renewed energy and a deeper sense of existence on this planet. It’s a big deal.
And while the rest of my blogging cohorts were flaunting whimsically creative baked donut recipes for months now, I was stuck without, dreaming of the day I could finally make my donut debut. And that day is today. With these Baked Brown Butter Churro Donuts. Woot.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own. #pmedia #lifeforless http://my-disclosur.es/OBsstV.
Tater tots meet nachos in this highly addictive Loaded Baked Potato Totchos appetizer recipe, featuring queso, chili beans, bacon, and all the fixings.
I love nachos. In fact, I just had them. Well, not actually at the time you’re reading this, because it’s like 9am. And as much as I would absolutely love to have nachos at 9am, somebody (Asheley) wouldn’t really be happy with me.
My love for anything and everything resembling Mexican or Tex-Mex food is no secret. Heck, Cinco de Mayo is my favorite non-major holiday of the year. Seriously, I’m pumped for that first weekend in May. Party at my house.
I’ve yet to meet someone that doesn’t like nachos. And if I ever do, I’ll have to seriously ask myself, can this person really be trusted?? Doubtful.
So I saw this mind-blowing, life-changing creation not too long ago somewhere on the interwebs that involved turning tater tots into nachos (side note: I want to meet the person who dreamt up this idea and give them a gigantic high five). And then I was looking through the April issue of All You magazine and saw a recipe for Chili-Cheese Baked Potatoes. My weekend destiny was clear. Make Totchos.
A super flavorful, lightning fast weeknight dinner recipe for Pineapple Teriyaki Salmon topped with Pineapple Habanero Salsa!
I’m beyond pumped. It’s Friday. It’s the last school day before our week-long spring break. And, the icing on the cake… it’s time for a sweet spring entertaining giveaway! More on that below. But, first…
There are big plans for this upcoming week off. Recipes will be tested. Boxes will be packed (we sold our house and are officially in contract. Woot!). And entertaining will happen frequently.
We love to entertain. In fact, the whole reason (well, most of the reason) we are moving is so that we can find a home with an open floor plan that will allow us to host large holiday dinners and have all our friends over for legendary parties.
One thing that I have never made when entertaining, though. Fish. I blame my dad. He refused to eat it, so my mom never made it. And even though I’ll happily order seafood out at a restaurant, it’s yet to infiltrate my cooking all that much.
Until now. I’m a man on a mission. Cook and eat fish, once a week. Because really, when we entertain, I want to be able to make some impressive dishes using fish and not get all anxious and worried about whether or not I know what I’m doing. So, time to start practicing.
A vegan, paleo, and dairy-free recipe for 2 ingredient Acai Banana Ice Cream! Quick, easy, and best part… it’s healthy!
Remember how I told you about A.B. Biagi gelato in NYC?
And remember how I said he had two really amazing vegan options at his SoHo shop?
Please say yes, even if you need to lie a bit. Thanks :)
One of those vegan ice cream options was this super creamy, smooth, and intensely flavored Acai Banana.
And when I figured out that you can make ice cream just by processing the bejeebus out of frozen bananas in the food processor and whipped up this Paleo-friendly Nutella Banana Ice Cream, I knew acai-banana also needed to happen.
Besides being vegan, it’s also a paleo-friendly and dairy-free ice cream option. Woot. Woot.
Make DIY fruit roll-ups at home with just 4 ingredients! This homemade Spicy Strawberry Fruit Leather recipe is easy, healthier than store-bought, and great for snacking!
I’ve been dying to tell you this for two weeks now. It’s been tough to keep a secret, but it was necessary until the official documents were all signed and confirmed.
Our house is officially in full contract. Here’s the crazy thing. We found a buyer just five days after our house was put on the market. Isn’t that crazy?? God is good. Like, crazy good.
Now we begin the super cool process of looking for a house to call our home. I bought this place before I met Asheley, so we’re excited to find OUR home. Together.
…although, side note: it’s a lot easier to buy a house when your single. The list of “needs” and “wants” goes up exponentially when you have a 2nd party involved.
A creative and gluten-free brunch recipe for Spinach and Bacon Quiche with a crust made out of hashbrowns!
Most holiday eating in our family revolves around dinner. But for Easter, we roll differently. Every year, it’s all about the Easter brunch. The whole extended family gets together and we throw down. Feast-style. And one thing that’s always on the brunch menu? Quiche.
I tried making a quiche once. Once. It was a huge disaster. The darn thing never set. Jerkface stupid quiche.
Time to face my fears. I mean, quiche can’t be THAT hard, right?
Right. It really isn’t hard at all. I probably just measured something terribly wrong.
And this year, it’s time for a little twist. Who knew that Ore-Ida Shredded Hash Brown Potatoes make for an absolutely perfect gluten-free crust?
Oh, oh… you did. Well thanks for raining on my happy parade. Let’s pretend you didn’t and you can be happy for me. Thanks.
A creative and easy Cinco de Mayo recipe for Buffalo Chicken Enchiladas with Philadelphia Cream Cheese and Green Chile Sour Cream Sauce.
Ridiculous. Absolutely ridiculous.
It’s taken me way too long to finally make enchiladas. Seriously, first time ever making enchiladas.
Definitely not the first time eating them though. Asheley and I love us some enchiladas, especially when they are smothered in sour cream sauce. And since I wanted to remember my first time and make it extra special, these bad boys are stuffed with my slow cooker shredded buffalo chicken and jalapeno soft cream cheese spread.
An incredibly easy and addictive side dish for Honey Sriracha Roasted Brussels Sprouts that finally gives this underrated vegetable the respect it deserves.
Do you know what’s messed up?
Brussels sprouts. Specifically, that they don’t get the respect they deserve.
Like, seriously. Who decided that carrots and broccoli should get all the attention and made them king of the vegetable kingdom? Messed up, pure and simple.
Brussels sprouts are freaking delicious. Especially when you let them get all golden-brown and caramelized through the insanely difficult and ridiculously time-consuming roasting process. Kidding. Roasting vegetables is the easiest kitchen skill ever. Seriously. Through them on a sheet pan. Place in oven. Done.