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.

You guys . . .

These spicy tuna, tahini and lime salad lettuce cups are so quick and easy to prepare but they are so insanely delicious, packed with so much flavor that your pretty little head may just explode!

You guys know how much I love a good lettuce wrap (see  here , here, here and here ) and these bad boys are my latest obsession.

One taste and I know you will be as in love with them as I am!

Especially that light, fresh, creamy, dreamy, garlic infused, tahini and lime dressing . . . oh my word!

The combination of that deliciously creamy, slightly nutty tahini combined with a pinch of garlic, a sprinkling of red pepper flakes and light. freshy, zesty squeeze of lime is absolute perfection!

I seriously want to take a bath in that dressing.

Ok maybe not, especially considering that there are red pepper flakes are involved . . . but I think you get the point!

It’s seriously good!

So good in fact, you might want to go ahead make yourself a double – triple – quadruple batch because if you’re anything like me (which I’m pretty sure you are seeings as we are food and fitness lovin’, invisible internet BFF’s and all)  you are going to want to eat it on allllll of the things! #cantstop #notsorry

It’s such a quick and easy way to add a tonne of flavor to a delicious, nutritious, 5 minute meal!

Serve them simply as they are or, for a heartier meal you cold roll it into a tortilla,  load them on to a slice or two of your favorite bread, or a couple of crackers for a quick and easy yet seriously satisfying, flavor packed lunch.

Or you could even serve them along with some light and fluffy cauliflower rice (or regular rice or quinoa if you prefer) and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

I personally adore them served straight up as they are, in all their unadorned, simplistic (slightly messy) glory. I love the contrast in texture and the cool, crisp freshness that those crunchy little lettuce leaves bring to the table – but play around, do what you feel just promise me you’ll make them sooner rather than later.

However you choose to eat them you really can’t go wrong!

There’s just so much much to love I tell you!

And oh how I do dearly love thee, let me count the ways . . .

1 – Our spicy tuna, tahini and lime lettuce wraps are super quick and easy to prepare, made with just a handful of ingredients that I bet you have on hand already.

2 – They are packed with protein and heart healthy fats which means that not only are they all kinds of delicious but, these pretty little lettuce cups are guaranteed to keep you feeling full and satisfied for hours on end.

3 – They also happen to be naturally gluten free, dairy free, nut free, low carb, keto and paleo friendly as well as 100% Whole30 compliant but, most importantly . . .

4 – They are insanely and I mean I N S A N E L Y delicious, seriously nutritious and something the whole family will absolutely adore!

10 ingredients, 5 minutes in the making = Deliciously winning on so many levels!

Honestly, I don’t know what else to tell you . . . please just do yourself a favor and go make them already!

All natural, quick and easy, light, fresh, sweet and spicy, creamy, dreamy, vibrant, delicious, seriously nutritious, spicy, tuna, tahini and lime salad lettuce cups . . .

Taste the rainbow baby!

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

Spicy Tuna, Tahini & Lime Salad Lettuce Cups
{Low Carb – Gluten Free – Keto & Paleo Friendly}

Makes (1 serving) of 2 – 3 all natural, quick and easy, light, fresh, seriously flavorful, sweet and spicy lettuce cups.

Ingredients –

For the salad –

1 large (or 2 small) cans of tuna – drained

6 baby tomatoes, quartered.

1/2 a small carrot, grated

1/4 cup red cabbage, finely shredded

For the dressing –

2 Tablespoons of tahini

1/2-1 teaspoon of garlic powder

A squeeze of lime juice (about 1/2 teaspoon)

A pinch of red pepper flakes

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/4-1/2 an avocado, sliced

1 small red chili, sliced

Red pepper (chili) flakes

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (about 1/2 tsp at a time) to reach desired consistency.  I usually take 1 Tablespoon of the dressing and stir it into the tuna salad mix before thinning it out. 1 – this helps the salad mix hold together nicely in my lettuce cup  and 2 – no one likes a watery tuna salad!!) then I thin it out to drizzle over the top.

FYI – you will have a little extra dressing, especially if you don’t do the extra drizzle when serving (but please do the drizzle!).

2 – Place your tuna along with 3/4 of your carrot, cabbage and tomatoes into a small and stir to combine.

3 -Add about a Tablespoon of your tahini and lime dressing into your tuna salad mix and stir to combine.

4 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your super tasty tuna salad, add the rest of your carrot, cabbage and tomato them sprinkle with fresh coriander, extra chili (or chili flakes) and drizzle over a little more of that divine tahini and lime dressing!

Enjoy xo

_________________________________________

Question of the day –

What’s your current quick and easy lunch time obsession?

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 spicy tuna, tahini and lime salad lettuce cups cups (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 Spicy Tuna, Tahini and Lime Salad Lettuce Cups {Low Carb – Gluten Free – Keto & Paleo Friendly} 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 . . .

Insert alllllll of the heart eyed emoji’s here

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

__________________________________________

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

_________________________________________

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

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

Ready?

Ok hold on to your sombreros Amigos, here we gooooooo –

1 – Loaded Mexican Baked Sweet Potatoes – GF – Paleo – Whole30 Compliant

2 – Healthy, Homemade Taco Salad Lettuce Wraps – GF – Paleo – Whole30 Compliant

3 – Sweet and Saucy Mexican Spiced {Slow Cooker} Shredded Chicken
GF – Paleo – Whole30 Compliant

4 – Mexican BLT Sliders – GF – Paleo

5 – Mexican Spiced {Slow Cooker} Chickpea Lettuce Wraps – V-GF

6 – Mexican Meatloaf Muffins – GF – Paleo – Whole30 Compliant

7 – Avocado and Black bean Quesadillas – V – GF

8 – Sweet and Spicy {Slow Cooker} Ginger Jalapeno Pulled Pork
GF – Paleo – Whole30 Compliant

9 – Healthy, Homemade Pineapple-Jalapeno Salsa – V – GF – Paleo – Whole30 Compliant

10 – Mango Pico De Gallo – V – GF – Paleo – Whole30 Compliant

11 – Sweet and Spicy Strawberry Salsa – V – GF – Paleo – Whole30 Compliant

12 – Lemon and Lime Wholewheat {Baked} Donuts

13 – Pina Colada Smoothie – V – GF – Paleo

14 – Lemon Lime Iced Green Tea – GF – Paleo – Whole30 Compliant

15 – Berry Mint and Lime Mojito – V – DF – Paleo

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Question of the day –

What’s your favourite mexican dish?

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 any of these fun, festive recipes for your cinco de mayo celebration (or any of the recipes you find on this blog of mine) make sure you 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 15 Deliciously Simple, Secretly Healthy, Fun & Festive Recipes to Celebrate Cinco De Mayo first appeared on Better with Cake.

Deliciously simple, crisp and crunchy garlic roasted brussels sprouts!!!!!!!!!

You guys . . .

These brussels . . .

Firstly, how cute are they?!

Teeny tiny little baby cabbages

Secondly, how delicious are they?!

Answer = outrageously!

Crisp and crunchy, salty, sweet, perfectly tender, garlic infused bites of awesomeness

Seriously!

Can. Not. Stop!

And to think that for the longest time, I’m talking until very recently, I thought I didn’t like them!

Poor little brussels sprouts all neglected and cast aside!

Not anymore!!!

I think it has something to do with the fact that growing up I only ever saw them served as soggy, tasteless, squishy, stinky balls of mush.

Yeah, not the most appetizing of side dishes, sorry Dad . . .

But these . . .

Deliciously simple, perfectly seasoned, crisp and crunchy oven roasted brussels sprouts are an absolute game changer!

Honestly.

If you think you don’t like brussels sprouts then please, please, please try them this way, at least once.

Go on . . . I double dare you . . .

I bet you change your mind.

I know I sure did.

These babies have simply been sliced in half, tossed in a little coconut oil then seasoned with a generous pinch of salt, some freshly ground black pepper and a heavy handed sprinkling of garlic powder then roasted until deliciously crispy, lightly golden, perfectly caramelized and slightly charred 

The trick to get them super crispy is to make sure you roast them cut side down!

I know, I know it seems annoying at the time because it take a few minutes of concentration to strategically place them all cut side down rather than good ol’ dump and roast method but you guys, believe me, it’s 100% worth the effort. Promise!

Then, we roast those babies for 15ish minutes, flip them over/shake the tray and roast them for 10 minutes more!

Boomshakalocka, done!

Oh and FYI –  if you happen to have any larger sprouts on hand then I suggest you cut them into quarters, and really maximize the crunch factor!

Ridiculously simple, yes but you guys . . . they really are absolutely incredible!

One taste and life as you know it will be changed forever!

I mean would you just look at that crisp and crunchy, gloriously golden, deliciously caramelized goodness?!

Isn’t it just prettiest, crispiest, crunchiest little skirt you ever did see

And those slightly gnarly, extra crispy, charred/burnt looking ones . . . those are the best!!!!!!!

Seriously so good!

Throw them into your favorite salad or serve them alongside your protein of choice (they go very nicely with this garlic and rosemary chicken, this healthy, homemade teriyaki salmon, this ginger and jalapeno pulled pork or this pan seared steak) to take your lunch or dinner to a whole new level.

But, I’m also thinking we should have ourselves a killer breakfast by serving them with a stack of our quick and easy carrot and zucchini fritters with a side of crispy bacon (because, bacon  ) and OOoooOOOOO we should definitely serve them with our sesame crusted, smoky sweet potato burgers + some perfectly roasted baby taters for a seriously epic, meat-free Monday feast . . . and if you wanted to go ahead and put an egg on it I wouldn’t be mad about it.

In all honestly though, I could take down an entire tray of these crisp and crunchy, garlic roasted baby brussels, in one sitting, all on my own and be one very happy lady!

I may or may not have done it on more than once occasion . . .

Deliciously simple, gloriously golden, crisp and crunchy garlic roasted brussels sprouts . . .

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

Deliciously Simple, Garlic Roasted Brussels Sprouts

Makes 2 cups of perfectly seasoned, garlic infused, delicious crispy, oven roasted brussels sprouts.

Ingredients –

2 cups of Brussels sprouts, stems removed and cut in half (or quarters if on the larger side) – if Brussels cause you some digestive issues – steam for 10 mins until tender – allow to cool slightly then proceed

1 teaspoon of garlic powder

1 teaspoon of coconut/avocado oil/ghee/EVOO  (or cooking fat of choice)

A generous pinch of salt and pepper

Method –

1 – Preheat oven to 175’C (350’F) and line (or lightly grease) a large baking sheet, set aside.

2 – Place your beautiful brussels into a bowl, drizzle with coconut oil, sprinkle over your seasoning and toss to coat.

NOTE – You can always pre-steam your sprouts for 10 mins or so until tender, some find this makes them easier on digestion

3 – Place your seasoned sprouts onto your prepared baking sheet, cut side down and roast for 20-30 minutes, turning/tossing once or twice during cook time.

4 – Serve with an extra pinch of salt and pepper and eat them with alllll of the things!

Enjoy xo

_________________________________________

Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare them? And of course how do you like to eat yours?! 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 garlic roasted Brussels sprouts (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, Garlic Roasted Brussels Sprouts first appeared on Better with Cake.

One taste I think, no wait, I know, you’ll agree.

!00%, without question!

I know traditionally egg salad is made with eggs and mayonnaise and as much as I love a good mayonnaise (especially if we’re talking about Sir Kensington’s or Primal Kitchen  –  yummmmmmm  ) I find it tends to be a little overpowering and when used solely to dress a salad you know?!

Which is why I decided to sub avocado in place of the traditional mayo. That way we get to keep that deliciously creamy texture without overpowering the whole dish.

Genius right?!

Although, you can’t really go wrong putting egg and avocado together can you?!

Eggs and avocado are combined with a leeeeetle bit of mayo (which is totally optional but highly recommended because I personally think it adds a slight richness that, when combined with the avocado, is what takes this egg salad to the next level!), a sprinkling of garlic powder, a touch of salt and pepper and a cheeky squeeze of lemon juice. So simple to throw together but you guys . . . it’s so, so good!

A deliciously simple, seriously epic, match made in heaven.

And you guys, this egg salad . . . is 100% heaven sent!

It’s luscious, creamy and full of flavor and I know you are going to absolutely love it.

I mean who doesn’t love a good egg salad?!

To be honest I have been making this egg salad for a loooonnnngggggg time now I just haven’t really told you about it because well . . . it’s not the prettiest of dishes is it?!

But, I decided it was time.

I mean, it’s just to delicious to keep to all to myself and I assure you, what it lacks in looks it totally makes up for in flavor.

It really is an absolute taste sensation and seriously epic in more ways than one!

It’s super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already and comes together in just 5 minutes!

It also happens to be naturally gluten free, dairy free and paleo friendly as well as 100% Whole30 compliant but, most importantly, it’s insanely delicious, seriously nutritious and something the whole family will absolutely adore!

It’s packed with protein and heart healthy fats which means that not only is it all kinds of delicious but, it’s guaranteed to keep you feeling full and satisfied for hours on end.

It’s the perfect anytime dish!

I love to serve mine in lettuce cups because;

1 – I’m kind of obsessed with them (see  here,  here,  here and   here)

2 – I adore the contrast in texture and that cool, crisp freshness that the lettuce leaves bring to the table and,

3 – That way I can eat them straight off my chopping board which means I have less dishes to wash which = winning at life because, washing dishes, doing laundry and ironing, like burpees, are the devil. The less of that stuff I have to deal with the better, can I get an Amen?!

Sorry, I got a little carried away there . . .

Where was I . . .

Serving my epic avocado egg salad in lettuce cups, right.

I love the serve them in lettuce cups along with some pickled radish, because I just cant stop, and some fresh dill because it just seemed like a good idea at the time and you know what?! It really was so I strongly suggest you do the same.

And always with a dash (or two) of hot sauce.

Always!

Serve them with a couple of slices of crispy bacon or smoked salmon along with some crisp and crunchy, deliciously simple, perfectly roasted baby potatoes and have yourself a killer breakfast.

Or, you could eat it with some of your favorite crackers, roll it up in a tortilla or even on toast or as a sandwich for a quick and easy yet seriously satisfying lunch.

Or, you could enjoy it with some steak, sausage or protein of choice along with some perfectly roasted pumpkin for an absolutely amazing dinner.

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

All natural, quick and easy. light, fresh, luscious, creamy, deliciously simple, seriously epic avocado egg salad lettuce cups that are jam packed full of flavor . . .

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

 

Epic Avocado Egg Salad Lettuce Cups
{Gluten Free – Dairy Free – Paleo Friendly}

Makes 1 – all natural, quick and easy. light, fresh, luscious, creamy epic avocado egg salad lettuce cup that is jam packed full of flavor

Ingredients –

3 hard boiled eggs, peeled

1/4 avocado

1/2-1 teaspoon of garlic powder

1 teaspoon of mayo – optional but makes them extra lush! I use Gevity rx great guts mayo its sugar free, dairy free, gluten free (egg free) & made with good quality EVOO & is boosted with bone broth which is great for hair, skin, nails & gut healing goodness. EMS10 = 10% off if you want to try it (you really do!) – I guarentee it will change your life! Not even exaggerating.

A squeeze of lemon juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

Avocado

Pickled Radish

Fresh Dill

Hot sauce

Method –

1 – Place your peeled, hard boiled eggs into a bowl a use a fork to mash them up. You can also just use a grater or roughly chop them for a heartier egg salad.

2 – Add avocado, mayo (if using) garlic powder, lemon juice along with your salt then pepper and stir to combine. Taste and adjust seasonings as needed.

3 – Place a few slices of avocado into your prepared lettuce cups, top with your epic avocado egg salad, add some pickled radish, a sprig or 2 of fresh dill and finish with a few dashes of your favorite hot sauce!

Enjoy xo

* I order my Sir Kensington’s and Primal Kitchen mayo online from Lucky Vitamin – the prices are great, shipping is fast and the customer service is top notch!

You can use this code  ( 5OFFU )(  to get $5 off your first order of $49 or more + even better, for my American friends, orders over $49 always ship free (US only).

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Question of the day –

What’s your favorite way to eat eggs?

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 epic avocado egg salad lettuce cups (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 Epic Avocado Egg Salad Lettuce Cups {Gluten Free – Dairy Free – Paleo Friendly} first appeared on Better with Cake.

I am so sorry for skipping out on your last week!

Things have been hectic here on the home front and to be honest, I feel like I’ve been struggling to stay a float!

First my littlest love brought home a manky cold which morphed into the flu and onto a seriously gnarly sinus infection which, of course, she so generously shared with the rest of the household.

So that was fun, said no one ever!

Since then it’s just been one thing after another, between doctors appointments, parent teacher meetings, last minute, special school assemblies and activities, all on top of the normal daily to-do’s have had me feeling like I haven’t been able to catch my breath!

But . . .

Everyone seems to be feeling better and, with the end of school term approaching, things seem to be slowly (slowly) settling down, fingers crossed they stay that way at least for a minute or two so I can catch my breath.

So . . .

Here I am . . .

At last!

How are you?!

I miss you?!

What’s been going on?

Tell me everything?!

Me?! Well it seems I have gone and got myself yet another food obsession  . . .

You guys, I am so excited to officially share this salmon and avocado sushi bowl recipe with you because I am seriously in love!

Those of you who follow along on Facebook and Instagram know allllllll about my “Sushi bowl Sunday” tradition ( see  here,  here, here and here) .

It’s just so good!

It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of as a roll. (obvs)

Light, fluffy garlic and ginger cauliflower rice is piled high with succulent salmon, pickled radish, baby cukes and creamy, dreamy avocado.

Then we add in a couple of toasted nori sheets, because sushi isn’t sushi without a little nori,  and then we finish things off with some fresh chili for a cheeky kick of heat, a generous sprinkling of sesame seeds for that all important crunch and a good drizzle of avocado oil mayo because, yum!

So much deliciousness and the contrast in texture is truly incredible!

Yep, officially obsessed!

One taste and I think, wait, I know you will be too!

And just look at how pretty they are.

And, do you know what makes me love them even more?!

The fact that they come together in less than 15 minutes, they are totally customizable so you can make them exactly how you like them (or using whatever odds and ends/left overs you have on hand) and, they are 100% meal prep friendly!

The recipe I have shared below is for one deliciously simple, seriously awesome salmon and avocado sushi bowl but you could easily double-triple-quadruple the quantities and make a mega batch, divide it into pretty little jars (or just plastic containers) ready to grab and go to take to work or school or just to have on hand for the busy week ahead.

And, if salmon isn’t your jam you could easily sub in your protein of choice – chicken, pork, steak, beef or even just a couple of eggs would go very nicely here too 

Deliciously winning on so many levels!

All natural, quick and easy, deliciously simple salmon and avocado sushi bowls;

What do you say, are you in?

 

Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly}

Makes 1 deliciously simple, seriously flavorful salmon and avocado sushi bowl.

Ingredients –

2 x small (or 1 large) cans of salmon  – My fave is this wild pink salmon from Wild Plant Foods

1/2 a small avocado, sliced

2-4 Toasted nori sheets

1 Tablespoon of pickled radish

1 baby cucumber, finely sliced

1 small chili, finely sliced

1 Tablespoon of sesame seeds

1 Tablespoon of avocado oil mayonnaise ( Store bought or homemade – I like to use Sir Kensington’s or Primal Kitchen )

For the rice –

2 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 cloves of garlic, crushed

1 knob of ginger, grated

1 Tablespoon of coconut aminos

Salt and pepper to taste

Method –

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice), garlic and ginger and cooking for 2-3 minutes, until slightly golden and fragrant.

2 – Add cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

3 – Add coconut aminos, salt and pepper and stir to combine then remove form the heat.

To serve –

Load everything into a big ol’ bowl and dive on in.

Enjoy xo

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Question of the day –

Are you a fellow sushi bowl lover?! Tell me, how would you build your bowl?!  . . . 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 salmon and avocado sushi 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 Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

A big ol’ bowl of deliciously golden, crisp and crunchy, light and fluffy, perfectly seasoned, oven roasted baby potatoes.

Those of you who follow along on Facebook and Instagram know how head over heels in love I am with roasting alllll of the things and these deliciously simple, perfectly roasted baby potatoes are currently taking center stage.

Truth be told, they have been in the spotlight for quite some time now I just haven’t officially told you about it here on this humble little blog of mine.

But, it’s time to dust off your dancing shoes people because today is the day.

I figured with St Patrick’s day just a few days away now was the perfect time because we all know how much the Irish luuurrrvvvveeeee their potatoes!

And Irish or not, one taste of these golden, delicious little gems and you will be on your way to happy dancing a fine little Irish jig that would leave Michael Flatley (aka- Lord of the Dance) for dead!!

Yes, really they are that good!

Gloriously golden, crisp, crunchy and perfectly seasoned on the outside and light, fluffy and deliciously tender on the inside.

Practically perfect in every way

And you know what makes them even better?!

1 – The fact that they are ridiculously easy to make.

Simply dice up your taters, toss them in a little coconut oil, season with salt and pepper and bake for 20ish minutes – boomshakalocka, deliciousness = done!

2 – The fact that they go with just about everything!

Serve them alongside your favorite burgers because a burger isn’t a burger without fries am I right?!

Or you could throw them into a big ol’ salad, crouton-style, for a little extra crunch.

They also make a great snack eaten simply by the handful – maybe dipped in a little of this deliciously dreamy 2 minute {paleo} garlic and dill dressing, or some sweet and tangy BBQ sauce.

And, of course, you should absolutely, without question serve them with these quick and easy carrot and zucchini fritters,  a poached egg (or 2) , some garlicky greens and maybe a little bacon (because, bacon ) and have yourself an absolutely killer breakfast!

So simple, so versatile, so, SO delicious!!!

I mean would you just look at them?!

Edible perfection right there!

In all honesty I could take down this entire tray of taters, in one sitting, all on my own.

Just give me all of the extra crispy ones (with a little extra salt please) and no one gets hurt.

Consider this my St Patrick’s Day gift to you, the little pot (or bowl) of gold at the end of the rainbow

All natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

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

Deliciously Simple, Perfectly Roasted, Baby Potatoes

Makes 2-4 serves  of all natural, quick and easy, crisp, crunchy, light and fluffy, perfectly seasoned, gloriously golden oven roasted baby potatoes

Ingredients –

500g (1/2 lb) Potatoes, diced

1 teaspoon of coconut oil, melted and cooled (you just want enough to give your potatoes a nice light coating) – my fave is this cold pressed coconut oil by Loving Earth

A generous pinch of salt and and freshly ground black pepper

Optional for serving –

Fresh Chives, finely chopped

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 diced potatoes into a bowl, or directly onto your prepared baking tray then drizzle with coconut oil, season with salt and pepper and toss to coat.

6 – Once seasoned, spread your potatoes evenly over your prepared baking tray. Try not to over crowd them, use 2 trays if you need to so they have room to breath (which is what will ensure they get nice and crispy),  then roast for 20-30 minutes until they are deliciously golden and crispy. You will want to rotate, shake the tray and give them a bit of a stir around the half way point to make sure they cook evenly on all sides.

7 – Enjoy them as a side with your protein of choice or simply as a tasty, tasty  snack drizzled with a little roasted almond and jalapeno pesto or dipped in some of our healthy homemade Asian style BBQ sauce or this creamy, dreamy, 2 minute {paleo} garlic and dill dressing or you could (and should) serve them with some quick and easy carrot and zucchini fritters, an egg or two, some garlicky greens  and some avocado for a seriously nourishing breakfast, lunch, dinner or post workout feast.

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 roast taters (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 Deliciously Simple, Perfectly Roasted Baby Potatoes first appeared on Better with Cake.

I’ve been standing here, staring at my laptop on and off for hours now . . .

Literally.

I’ve attempted to write, write and re-write this post more times than I can count but I’m struggling to come up with anything fun, witty or remotely interesting to say.

Seriously, I got nothing.

What I really want to do is simply tell you to stop what you’re doing, and go make these 15 minute, BBQ chicken and avocado lettuce cups because they are insanely delicious and you need them in your life, asap!

I mean, if I could sum up my food philosophy in just one recipe, this right here,

these deliciously simple, pretty little,15 minute BBQ chicken and avocado lettuce cups just about nail it.

A delicious, nutritious, seriously flavorful, fuss free, family friendly meal that comes together 15 minutes.

Honestly, when it comes to nutrition and healthy eating I don’t know why we feel like we need to over complicate things.

Simple, seasonal , good quality ingredients is all you need my friend.

Real food. Real simple is what I’m all about and these BBQ chicken lettuce cups totally tick all the boxes.

They are super quick and easy to prepare coming together, from start to finish, in just 15 minutes.

They are made with just a handful of ingredients that I bet you have on hand already and they also happen to be naturally gluten free , paleo friendly and 100% Whole30 compliant.

But, most importantly, they are insanely delicious and something the whole family will absolutely love.

15 minutes, 10 ingredients and so much flavor flave your pretty little head may just explode!

The BBQ chicken filling is hearty yet light. The succulent tender chicken combined with meaty little mushrooms and that sweet drizzle of BBQ sauce is a swoon worthy combination all on it’s own.Especially when you add in that creamy, dreamy avocado.

But then, when we bundle it all up in a cool, crisp lettuce leaf and add those crisp and crunchy, pretty pink pickled radish and smother it all in that tangy cilantro lime dressing . . .

I mean really . . . I don’t know what more I can tell you . . .

And would you just look at how pretty they are?!

So many colors, so many flavors, so many textures, so much deliciousness I can hardly stand it!

These deliciously simple, 15 minute BBQ chicken and avocado lettuce cups make the perfect lighter style lunch or dinner.

For a heartier meal serve them with a side of crisp and crunchy, oven roasted baby taters (like these) or grab some larger, heartier lettuce leaves (think silverbeet, swisschard or collard greens) and throw in a serve of traditional, white, brown, cauli-rice or even quinoa if you prefer, then bundle them up and serve them burrito style.

Either way, just promise me you will make them asap!

All natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Fun to make, fun to eat, fun to share with the ones you love!

Enjoy xo

15 Minute BBQ Chicken & Avocado Lettuce Cups
{Gluten Free & Paleo Friendly}

Makes approx 4-6 all natural, light, fresh, crisp, crunchy, succulent, juicy, incredibly flavorful, seriously saucy, deliciously simple, 15 minute BBQ chicken and avocado lettuce wraps.

Ingredients –

500g (1 lb) chicken breast mince

1 cup mushrooms, finely chopped

1 small Spanish onion, finely chopped

3 cloves of garlic

1/4 cup of BBQ Sauce – I use my healthy, homemade Asian style BBQ sauce , which I highly recommend, but you could sub your favorite kind, any will work.

Salt and Pepper to taste

For the cilantro lime cream –

1/4 cup coconut or Greek style yogurt)

2 Tablespoons of cilantro (coriander)

1 teaspoon of lime juice

Salt and pepper to taste

Optional – add 1/2 an avocado

For Serving –

1 head of Baby Cos Lettuce – washed and rinsed

1 Large Avocado

2-4 Tablespoons of Pickled radish or fresh radish, finely sliced

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 , if it’s a little thick add a splash of water (or milk of choice) to desired consistency then transfer into a small bowl, jug or mason jar and store in the fridge until you’re ready to serve.

Now let’s make our BBQ chicken filling;

1 – Place a large fry pan over medium-high heat and sauté onion, garlic and mushroom for 2 – 3 minutes until tender

2 – Add chicken and cook, stirring frequently until cooked through.

3 – Add your BBQ sauce and stir to combine  BBQ sauce and set aside.

4 – To serve, slice up your avocado and place a few slices into each lettuce leaf then add a heaping spoonful of your BBQ chicken mix, top with pickled radish, a drizzle of your cilantro lime cream and an extra drizzle of BBQ sauce if desired.

Enjoy

_________________________________________

Question of the day –

What’s your favorite deliciously simple lunch or dinner?

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 BBQ chicken lettuce cups (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 15 Minute BBQ Chicken & Avocado Lettuce Cups {Gluten Free & Paleo Friendly} first appeared on Better with Cake.