Rockin’ Moroccan roasted carrots with spicy tahini and lime dressing !!!!

Insert alllllll the heart eyed emojis here →

Sweet, tender baby carrots are tossed in an earthy, aromatic Moroccan spice mix then oven roasted until crisp, crunchy and caramelized to perfection before being drizzled with a light, fresh, creamy, dreamy, deliciously nutty, slightly spicy tahini and lime dressing then sprinkled with pretty little pomegranate arils!!!!!

So much deliciousness I can hardly stand it!

You guys know how much I love my roasted veg (see here,  here and here ) but , these rockin’ Moroccan roasted carrots may have taken my obsession to a whole new next level!

They are sweet, spicy, crisp and crunchy and packed with so much flavor flave that your pretty little head may just explode!

Whoever said vegetables had to be boring and tasteless?!

Not this gal that’s for sure!

Eat them simply as they are, served on a pile of salad greens with a couple of soft boiled eggs for a delicious twist on breakfast or a fun way to spice up your meat-free Monday, or for a heartier, more traditional meal serve them along side your protein of choice.

However you choose to do it you really can’t go wrong!

All natural, quick and easy, soft, tender, crisp, crunchy, sweet and spicy, seriously flavorful, rockin’ Moroccan roasted carrots with the creamiest, dreamiest, tahini and lime dressing . . .

I literally can’t even . . .

Just do it already!

Make them. Eat them. Love, love, love them.

Rockin’ Moroccan Roasted Carrots with

Spicy Tahini and Lime Dressing

Ingredients –

1 bunch of “Dutch” baby carrots, halved

1-2 teaspoons of coconut oil, melted and cooled (you just want enough to give your carrots a very light coating) – my fave is this cold pressed coconut oil by Loving Earth

1-2 Tablespoons of Moroccan Seasoning – Homemade or Store bought – If I’m not using my own healthy, homemade Moroccan spice mix I like to use the Rockin’ Moroccan Medley by The Spice Trading Company

Salt and and freshly ground black pepper to taste

For Serving –

1-2 Tablespoons of Spicy Tahini and Lime Dressing

1-2 Tablespoons of pomegranate arils – fresh or freeze dried

1-2 Tablespoons of fresh coriander (cilantro)

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place your sliced carrots into a bowl, or directly onto your baking tray then drizzle with coconut oil, season with Moroccan seasoning and an extra pinch of salt and pepper if desired, and toss to coat.

4 – Place your carrots onto your prepared baking sheet, make sure your carrots are  evenly spaced on your baking sheet, you want to make sure they have some room to breathe, this is important, it ensures our carrots get nice crispy (not sad and soggy) edges!!!

5 – Roast for 20-25 minutes until the flesh is soft and tender and the edges are nice and crisp.

6 – Once your carrots are crisp and caramelized, transfer to a serving plate, drizzle with some of your spicy tahini and lime dressing, scatter over your pretty little pomegranate arils, sprinkle with coriander (cilantro) and finish with a cheeky squeeze of lime.

7 – Enjoy as a side with your protein of choice, or with build an epic salad with a couple of soft boiled eggs, some garlic roasted Brussels sprouts, some perfectly roasted baby potatoes, some sliced avocado and a mountain of baby salad greens.

Enjoy xo

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Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your Moroccan spiced carrots (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

The post Rockin’ Moroccan Roasted Carrots with Spicy Tahini and Lime Dressing first appeared on Better with Cake.

Succulent, tender, melt in the mouth pork that’s oven roasted in a mind blowing-ly delicious, smoky, sweet, lightly spiced, deeply caramelized, mustard-maple glaze.

You guys . . . don’t let appearances fool you . . .

This slightly gnarly, weird looking hunk of meat is about to change your life in a very real way

If you follow along on Facebook and/or Instagram you will know that I had no real intention of sharing this recipe with you guys (yet) because it sort of happened by accident.

You see, it was the end of the week, the fridge (and cupboards) were much empty, I needed to make something for dinner and, I so did not want to go to the store, you know how it is . . . but I was hungry, my family was hungry, we needed food but I did not want to go out . . . so I improvised . . .

And you guys . . .

Talk about winning!

This pork is so tender, so flavorful and so insanely delicious that it may just knock your socks right off!

I mean would you just look at that glaze . . .

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So very much in love!!!

And, you know what make me love it even more (if that’s even possible at this point)?!

The fact that it’s made with just a handful of ingredients that I bet you have on hand already (Dijon mustard, maple syrup, smoked paprika, a pinch of red pepper/chili flakes and a squeeze lemon juice) and can be on the table, ready to devour in around 30 minutes!!

And, it also happens to be 100% gluten free and paleo friendly (and could easily be made Whole30 compliant by simply using date paste in place of the maple syup) which is all kinds of awesome but you guys,

Honestly, I had no idea how insanely delicious this pork was going to be.

But um . . . turns out that it is seriously so delicious that simply saying it’s delicious doesn’t even come close to doing it the justice it deserves

And, I’m not the only one that thinks so. My little lady who is 7 (going on 17) said she loved it so much that it’s one of, if not the best thing she has ever tasted in her whole entire life!

From the mouths of babes

Ok, I need to stop, take a breath and also stop saying the words “seriously” and “delicious” but you guys . . . this sweet and spicy mustard-maple glazed pork seriously is life-changing-ly delicious and you need it in your life, asap!

One taste and you’ll understand where I’m coming from . . .

Do I need to show you that gorgeous glazed edge one more time?!

Because I will . . .

As I said I had no real intention of sharing the recipe (hence the lack of progress photos) but when I had a cheeky taste as I was slicing it up, (for quality control, as you do) I could not believe how outrageously delicious it was.

I’m talking laugh out loud, close your eyes and tilt your head tilt back in blissed out euphoria delicious and yes, I really did that!

So I did what any food blogger would do, I busted out my camera, snapped a couple of pics, (only a couple though because I could not wait to get my eat on) then I shared them on Facebook and Instagram to see if you guys would like the recipe and the verdict was a very loud and unanimous, YES!

Ask and you shall relieve my friend.

Serve it with a simple salad or your fave veg (FYI – it goes VERY nicely with these garlic roasted Brussels sprouts and this perfectly roasted pumpkin ) justsayin’ . . . you might want to do that

Deliciously simple, sweet and spicy, mustard-maple glazed pork for everyone!!!

From my family to yours, I hope you love it as much as we do xo

Sweet and Spicy, Mustard-Maple Glazed Pork Tenderloin {Gluten Free & Paleo Friendly}

Makes 1 succulent, tender, melt in the mouth pork tenderloin with a mind blowing-ly delicious, smoky, sweet, lightly spiced, deeply caramelized, mustard-maple glaze that should serve 4 – 6

Ingredients –

1 x 500g (1 lb) Pork tenderloin

2 Tablespoons of maple syrup

2 teaspoons of dijon mustard

1 teaspoon of smoked paprika

A pinch of red pepper (chili) flakes

1 teaspoon of lemon juice (from approx 1/4 of a lemon)

Salt and pepper to taste

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a baking tray with baking/parchment paper (or you could lightly grease a sheet of foil if you prefer) and set aside.

3 – Place all of your marinade ingredients into a small bowl (or even just a zip lock bag) and stir (or squish) to combine.

4 – Add your tenderloin and massage to coat. Making sure it has a nice, even (ish) coating and that your sweet and spicy marinade tucks into all those little nooks and cranny’s.

You can cook you pork right away or you can leave it at room temperate to marinate for 30 minutes (or at least 3 hours in the fridge). The longer you let it marinate, the more that pork will soak in the flavors of that dreamy marinade.

5 – Place your marinated tenderloin onto your prepared baking tray and cook for 20-30 minutes until it’s cooked through (internal temp should be around 165) , gloriously golden and deliciously caramelized.

6 – Once cooked, remove from the oven and set aside for at least 5 minutes to rest before carving.

7 – Slice and serve with a simple salad or your fave veg (I highly recommend you serve it with these garlic roasted Brussels sprouts and this perfectly roasted pumpkin)

Enjoy xo

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Question of the day –

Are you a fellow pork lover? What’s your favorite way to prepare and serve it?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your sweet and spicy, mustard-maple glazed pork (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Sweet and Spicy, Mustard-Maple Glazed Pork Tenderloin {Gluten Free & Paleo Friendly} first appeared on Better with Cake.

With Mother’s day just a few days away I thought I would put together a short list of a few of my favorite deliciously simple, secretly healthy recipes that would be perfect to serve for Mother’s Day brunch, or lunch or anytime because well, brunch!!!!

All of the recipes you see below are super simple to put together, made with just a handful of ingredients that I bet you have on hand already and come together in less than 30 minutes!

I made sure to include a little of everything, some savory, some sweet, some hot, some cold – an array of goodies to cater for all tastes.

They are all simple, all delicious and all guaranteed to be very much enjoyed and greatly appreciated no matter which one you choose.

1 – Quick and Easy Carrot and Zucchini Fritters  – GF – Paleo

2 – Whipped Espresso Choc Chip Chia Pudding – V – GF – DF – Paleo – Whole30

3 – Hummingbird Muffins with Coconut Yogurt Frosting – GF – Paleo

4 – Avocado and Black Bean Quesadillas – GF

5 – Gingerbread Protein Pancakes  – GF

6 – Jamie’s Spring Fritatta – GF  – Easily adapted to Paleo – Vegan & Whole30

7 – Vanilla Spiked Protein Waffles – GF

8 – Deliciously Ugly Lemon Berry Muffins – GF – Paleo

9 – Sun-dried Tomato, Spinach and Feta Quesadillas – GF

10 – Banana Fig and Walnut Muffins – GF – Paleo

11 – Strawberry Choc Chip Chia Pudding – V – GF – Paleo

12 – Vanilla Spiked Protein Pancakes – GF

13 – Sweet Potato Egg Boats – GF – Paleo – Whole30

14 – Banana Ricotta and Dark Chocolate Quesadillas –
GF – Eaily adapted to be Vegan – Dairy Free – Paleo

15 – Apple and Cinnamon Muffins with Maple-Vanilla Almond Butter Frosting
GF – Paleo

16 – Healthy, Wholewheat Peanut Butter Pancakes

17 – Epic Avocado Egg Salad Lettuce Cups – GF – Dairy Free – Paleo

So many delicious options, which would you choose?

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Please for the love of all that is good in this world when you do make your deliciously simple, secretly healthy, Mother’s day brunch recipe (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 17 Healthy Recipes for Mother’s Day Brunch first appeared on Better with Cake.

Please tell me I’m not the only one who never gets tired of Mexican food?!

Pretty sure I’m not

I mean I can’t possibly be?!

It’s so quick and easy to throw together, the flavors are light, fresh and insanely delicious and um . . . hello tacos?!!!!!

I know, I know we just had Cinco De Mayo last week and if you’re anything like me you totally ate your body weight in Mexican food over the weekend #iregretnothing but, I figure one can never have too many quick and easy Mexican inspired recipes up their sleeve now can they?!

Plus, when I shared a pic of the original version I made of this dish on Instagram over the weekend you guys were pretty vocal about the fact that you wanted the recipe, asap.

So here I am, bowing to the masses . . .

The things I do for you

So, without further ado, allow me to present you with my ridiculously simple, yet insanely delicious, quick and easy DYI – grilled chicken burrito bowl.

Looking at these photos I can’t help but feel like they don’t really come close to doing this dish the justice it deserves.

As easy as they are to throw together and as humble as they look, believe me when I say they pack a serious flavor punch!

So many colors, so many flavors, so many textures, so much deliciousness your pretty little head my just explode!!!!!!!

Succulent, juicy, Mexican spiced chicken is pan seared served on a mountain of light a fluffy cilantro-lime cauliflower rice then topped with a light, fresh, tomato salsa, a few slices of avocado, a drizzle of the most amazing, creamy, dreamy, cilantro-lime crema and a few dashes of your fave hot sauce.

Hello flavor-town!!!!

Not only are these quick and easy DIY burrito bowls super simple to throw together and “get out of town” delicious, they get bonus points in my book because they also happen to be naturally gluten free, grain free and paleo friendly , they come together in less than 30 minutes are 100% meal prep friendly so you can make a double, triple, quadruple batch ready to have on hand ready to grab and go for the busy week ahead, and they are happily devoured by the whole family!

Deliciously winning on so many levels

All natural, quick and easy, deliciously simple, seriously flavorful, grilled chicken burrito bowls . . .

It’s like a little Mexican fiesta in every single bite!

Make them. Eat them. Love, love, love them.

Deliciously Simple, Grilled Chicken Burrito Bowls
{Gluten Free – Grain Free – Paleo Friendly}

Makes 2 all natural, quick and easy, deliciously simple, seriously flavorful, grilled chicken burrito bowls

Ingredients –

For the chicken –

2 medium sized chicken breasts (could sub thighs if you prefer)

1 Tablespoon of Mexican seasoning

A squeeze of fresh lime juice

For the cilantro lime cauli-rce – 

3-4 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

1 teaspoon of coconut oil (or cooking fat of choice)

2 Tablespoons of fresh cilantro (coriander)

A squeeze of fresh lime juice (approx 1 teaspoon)

Salt and pepper to taste

For the cheats pico –

1/2 cup of baby tomatoes, diced

1 Tablespoon of finely chopped red/Spanish onion

A squeeze of fresh lime juice

Salt and pepper to taste

For the cilantro lime crema –

1/4 cup coconut cream (could sub coconut or Greek style yogurt)

2 Tablespoons of cilantro (coriander)

1 teaspoon of lime juice

Salt and pepper to taste

For serving –

1 large avocado, sliced

1 Jalapeno, sliced

A few shakes of your fave hot sauce

A handful of your fave plantain or tortilla chips

Method –

First let’s make the cilantro lime cream –

Place all ingredients into a food processor or blender and process until deliciously creamy and well combined. Taste and adjust seasonings as needed then transfer into a small bowl, jug or mason jar and store in the fridge until you’re ready to serve.

Next up let’s make our quick and easy, cheats pico –

Place all ingredients into a small bowl and stir to combine. Taste and adjust seasonings as necessary. Place in the fridge until your ready to assemble your delicious little burrito bowl.

Now, onto the chicken –

1 – Sprinkle both sides of your chicken with Mexican seasoning and give it a nice little massage to make sure its nice and evenly (and thoroughly) coated.

2 – Place a fry pan over medium high heat, drizzle with a little coconut oil (or cooking fat of choice) and cook chicken for 3-4 minutes each side until deliciously golden and cooked through.

3 – Once your chicken is cooked, squeeze over your lime juice and transfer to a plate (or chopping) board, cover to keep warm and allow it to rest while you cook your “rice” then chop it up into bite size pieces to serve.

Lastly, let’s make our rice –

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice) and  cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

2 – Once your rice is cooked, add cilantro (coriander), lime juice and season with salt and pepper and set aside.

Build your bowl –

Divide cauli-rice between two serving dishes, add chicken, avocado, pico + a generous drizzle of our dreamy, cilantro lime cream, a little extra cilantro (coriander), some sliced jalapenos’, a few dashes of your fave hot sauce and crumble over your plantain (or tortilla) chips if desired.

Enjoy xo

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Question of the day –

Are you a fellow Mexican food lover? What’s your favorite dish?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your burrito bowl (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Deliciously Simple Grilled Chicken Burrito Bowls {Gluten Free – Grain Free – Paleo Friendly} first appeared on Better with Cake.