Beer Lime Cauliflower Tacos With Cilantro Coleslaw- Another winner from Thug Kitchen

You may be thinking… hmm I don’t know about this… Seriously, give these things a try because  ::Oh…my… goodness::  these were amazing!  This is coming from a steak loving non-vegan.  There was so much flavor in this dish, and not a meat in sight.  I highly HIGHLY recommend if you are in the mood for a delicious taco night with friends and family and they are open to living a little healthier.

As you all know, I am trying to make 1-2 recipes a night instead of relying on a quick meat and potato dish.  Life gets so boring when you eat the same thing over and over again.  I do have to follow a recipe though, so I have been browsing through cookbooks.  I find one or two I want to try, get all the ingredients in advance and when I have a night that isn’t taken up by taking my kids going to girl scouts or soccer or gymnastics, I try to cook!  Shocking, I know.   This week was another winner from Thug Kitchen.  I am seriously never disappointed when making a recipe from this book.

I put some time saving tips in pink.  Although I basically followed the recipe to a T, there are some things I would do differently next time.

Roasted Beer-and-Lime Cauliflower Tacos  With Cilantro Coleslaw

INGREDIENTS

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot 
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup cilantro, chopped

For the tacos:
1 head cauliflower (about 1 pound) – 
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Salsa, for serving

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Normally, for me- these are WAY too many ingredients

DIRECTIONS

To make the slaw: Cut the cabbage into the thinnest strips you can, and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f*cking lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that sh*t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that sh*t well. Fold in the cilantro just before serving.

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To make the tacos: Crank your oven to 400°F. Grab a rimmed baking sheet. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower, and simmer for about 1 1/2 minutes. Drain.

Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion, and stir till those f*ckers are coated. Dump it on a rimmed baking sheet, and bake until browned, stirring halfway, about 20 minutes.

To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute, and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and plenty of salsa.

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This blew my mind, I would not think that an all veggie taco (I made a wrap/burrito) could taste this good. (But it did)

TIPS=  When I make this again, I will skip all the chopping because seriously, who has time for that?  I cheated in this recipe and used already pre-minced garlic and store bought fire roasted salsa.  Next time I would absolutely get the bag of cauliflower florets and the bag of already cut cabbage and carrots.

This took me about an hour and 20 minutes because of all the damn chopping.  I think that making this again with everything pre-cut would take approximately 30 minutes, all you would have to do is mix the spices and beer with the cauliflower & roast it, and mix the rice vinegar, lime, oil and  salt with the cabbage.  The only chopping would be half an onion.  I think I can handle that.  So much faster!

Here would be my time saving swaps:

For the slaw:
1/2 head of green cabbage (about 1/2 pound) (bag of shredded cabbage and carrots)
1 small carrot (nix this if you get the slaw bag)
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup cilantro, chopped (get pre-chopped @ the store or skip it, I didn’t have any!)

For the tacos:
1 head cauliflower (about 1 pound) – (pre-chopped bag of florets)
3/4 cup beer
1/4 cup vegetable broth (I just used 1 cup of beer and skipped the broth)
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced (time saver- pre-minced in a jar)
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt(you COULD skip the spices and add a bad of Taco seasoning, but it would add a bit more sugar/preservatives to your recipe)
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Salsa, for serving (store bought)

 

Enjoy!

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Chickpea Scramble

I’m not always in the mood to cook breakfast, but when I do this is so delicious and easy to make! It’s also a great “breakfast for dinner” type of meal!

Chickpea Scramble
-1 can of chickpeas
-1/2 red pepper, diced
-1/2 green pepper, diced
-1/2 small red onion, chopped
1 garlic clove of garlic, minced
1 cup of chopped mushrooms
1 cup of baby spinach
1/2 cup of cherry tomatoes cut in half
1/4 cup of nutritional yeast
1/2 tsp of turmeric
1/2 tsp of cumin
1/2 tsp of smoked paprika
1/2 tsp of sea salt
1/4 tsp of cayenne (omit if you don’t like spicy food.)

Pulse chickpeas in food processor until mixture looks like scrambled eggs. Add in spices and pulse a couple times so it’s evenly dispersed. Heat non stick pan and add chickpea mixture and add all vegetables (except spinach and cherry tomatoes) cook on medium heat for 5 minutes. (If you don’t have a non stick pan or it is sticking to the pan for some reason add 1 tbsp of water or veggie broth at a time.)  then add cherry tomatoes and spinach until wilted. Serve hot with toast or oil free home fries. Or make a breakfast sandwich with this delicious mix!

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❤ Annaleigh

Orthorexia- Are we TOO obsessed with healthy eating?

The internet is a scary place, and there are a lot of “experts” out there.  I always feel it is important to remember to use common sense, practice moderation, and if you are not sure, ask a qualified professional.

As a chemist I am always so frustrated when people are scared of chemicals.   I think they are just scare of the unknown.   Everything is technically a chemical, and everything has a lethal dose.  Water is a chemical, and you can die if you drink too much of it.   My expertise is more around chemicals in skincare though, not nutritionals.

That being said,  this post is really about moderation as well as a healthy dose of education.

I have not only learned so much since becoming a coach, but I have also had the opportunity to meet some pretty amazing and smart people.   Maureen Flood is a fellow coach and also a nurse practitioner and shared this article on our team page.  I felt it was important to share with you too!

Orthorexia

Definition: A mental health condition wherein an individual restricts their diet based not on the quantity of food, but based on arbitrary rules regarding its quality or characteristics without any medical reason for doing so and to the extent that it causes problems with their physical health or daily physical or social functioning.

Summary of the disorder

Orthorexia was coined as a term in 1997 in a Yoga Journal article by Steven Bratman to describe pathological obsession with healthful eating; he later wrote a book about it (Health Food Junkies: Orthorexia Nervosa: Overcoming the obsession with healthful eating, 2000).

Orthorexia come from the Greek “orthos” or “correct” and “orexi” or “appetite”.

Many people develop this disorder in response to recommendations by healthcare providers, celebrities, or others to restrict their diet (either sensibly or not) in order to treat or prevent a health condition. They are not particularly interested in getting thin, per se, although that may go along with the obsession about eating the right foods or avoiding the wrong ones. These obsessions lead to severe nutritional deficits that endanger the individual’s health as well as social problems because they often isolate themselves from others who disagree with their food choices. The nutritional deficits depend on the individual’s obsessions, but can include protein malnutrition, malabsorption of fat-soluble vitamins (A, D, E, and K), scurvy (Vitamin C deficit), osteopenia and osteomalacia (calcium deficit, Vitamin D deficit), and others.

Key messages

To avoid instigating orthorexia and encourage those who may have the condition to balance their diets, we need to be careful about the types of diets and food messages we promote.

  • There really is no such thing as a “superfood”: all whole foods have a place in a human diet, some in greater quantity than others. When we talk about “superfoods”, we are really just promoting an under-noticed food that has great nutritional qualities, not something that should be in every meal every day. No one can live on kale alone!
  • The best diet for overall health and fitness is a balanced diet that includes sufficient calories drawn from protein, fat, and carbohydrate sources.
  • Vegan and Vegetarian diets can be healthful, provided the person pays attention to getting a balance of those macronutrients.
  • Fad diets do not promote healthful, balanced eating.
  • Our clients should be reminded that they can only achieve maximum fitness levels with appropriate diets to meet the body’s needs for protein, fats, and carbohydrates.
  • We even need healthy fats, because our cells make their cell membranes with them and they carry important vitamins into our bloodstream for use by the body. All things in moderation!

If you are worried about pathological obsessions with food with a client, you may gently suggest that they talk to their healthcare provider about their diet choices, because they could be doing more harm than good.

Resources online

National Eating Disorders Association: https://www.nationaleatingdisorders.org/orthorexia-nervosa

Orthorexia (Dr. Bratman’s page): http://www.orthorexia.com/

Academy of Nutrition and Dietetics: http://www.eatright.org/resource/health/diseases-and-conditions/eating-disorders/orthorexia-an-obsession-with-eating-pure