Steak Fajita Bowls with Cilantro-Lime Cauliflower Rice

Steak Fajita Bowls with Cilantro-Lime Cauliflower Rice in a grey bowl on a white background, with toppings in individual bowls nearbySteak Fajita Bowls with Cilantro-Lime Cauliflower Rice in a grey bowl on a white background, with toppings in individual bowls nearby

There are few meals in life that I love more than a spicy, hearty, colorful fajita bowl. Bowls like this manage to walk the line between totally healthy (this is like 95% vegetables!) and still somehow totally stick-to-your-ribs satisfying. This is the meal I’d serve to someone who isn’t too sure about healthy eating—this meal can make even the most skeptical person change their tune.

A typical fajita or burrito bowl has a base of seasoned rice to act as a vehicle for all the glorious toppings. If you eat grains, rice (especially sprouted rice) would be a great option. But here, I use cauliflower rice, which has the fluffy, starchy texture of rice but with the added nutrition, fiber, and flavor of cauliflower. Cauliflower rice (or cauli-rice as some folks call it) is a great option for those of us who struggle to digest grains or otherwise choose not to eat grains.

Cilantro-Lime Cauliflower Rice in a white bowl

Cauliflower rice has been a thing now for quite some time, and when I first made it, I have to be honest, I thought it was so not appetizing. What crazy person said this was anything like rice? It was mushy and soggy and tasted like CAULLIFLOWERRRRRR! And I typically love the taste of cauliflower, but I don’t want my rice to taste like it!

I was determined to keep working at mastering cauliflower rice though, and I’m happy to say that I can now cook a pan of cauliflower rice like a boss!  Here are a few tips to making good cauliflower rice each time:

  • Use frozen riced cauliflower if you can. Most major supermarkets now carry frozen riced cauliflower in their frozen veggies section. Not only is it easier than chopping up a head of cauliflower in your food processor and more affordable than fresh, but I also find that it results in a much fluffier, rice-like end result. I’ve been able to make good cauliflower rice from fresh, but it takes a little more effort—from frozen, I get perfect results every time.
  • Steam, don’t boil or sauté. Whenever you go to cook your cauliflower rice, add just a touch (a couple of tablespoons per bag of frozen riced cauliflower) of water and steam your rice—don’t boil it (too mushy!) or sauté it (not fluffy!). By the time the cauliflower is cooked through, all the water should have evaporated and/or been absorbed. You want your end cauliflower to be tender, but not over-cooked.
  • Flavor your rice. Sulfur-heavy cauliflower can be a bit overpowering when left to its own devices, so make sure you season your cauliflower rice liberally. Strong flavors like garlic do a great job of helping to mask some of the cauliflower-iness.

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Sweet Potato Crostini with Goat Cheese and Pomegranate

Assembled Sweet Potato Crostini with Goat Cheese and Pomegranate on a baking sheet lined with parchment paperAssembled Sweet Potato Crostini with Goat Cheese and Pomegranate on a baking sheet lined with parchment paperThis is one of those appetizers that is so gloriously simple, you can’t imagine it would be anything special. It’s more assembly than cooking, really. But once everything is together, it looks stunning and tastes incredible! It’s the spot-on right mix of flavors and textures. Bonus: it’s a completely healthy and balanced way to serve something fancy to friends at your next party.

A typical crostini or bruschetta appetizer features gloriously crunchy bread as a foundation. Here, I swap out the bread for slow-roasted sweet potato slices. They are roasted long enough to get crunchy and caramelized, making them the perfect base for a delicious appetizer.

Ingredients for Sweet Potato Crostini with Goat Cheese and Pomegranate on a grey background - sweet potatoes, goat cheese, honey, pomegranate arils, fresh rosemary, and seasonings Sweet potato slices in a clear glass bowl

On top of the sweet potato slices is the classic combo of creamy goat cheese, pomegranate arils, and honey. I tested this dish with goat cheese, blue cheese, and gorgonzola, and while the blue cheese and gorgonzola were both delicious, they totally overpowered anything else. It was screaming BLUEEEE CHEEESSEEE! But the goat cheese was mild enough to let the other flavors shine through while still adding a rich, decadent, creamy texture. This is also good news for people who struggle to digest cow’s milk dairy—goat’s milk has a protein structure that is closer to the structure of human milk, which means a lot of people digest it better than milk from other animals (my husband is one of those people!).

A small drizzle of local honey, a sprinkle of freshly cracked black pepper and sea salt, and a small bit of fresh rosemary, and boom! These beauties are ready for primetime. Read the post »

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Maple Rosemary Bar Nuts

Maple Rosemary Bar Nuts on a white backgroundMaple Rosemary Bar Nuts on a white background

This post was updated and republished for your enjoyment.

I’m a big believer in providing so many food options to my guests that they feel like they are eating 24/7.

If you couldn’t tell by the fact that I have an entire website full of recipes, food is my love language! So if you come to my house, you better bet I’m going to show you my love with a deluge of tasty treats.

Ingredients for Maple Rosemary Bar Nuts on a white background - various nuts, rosemary, melted butter, brown sugar, rosemary, and spices

That includes the obvious meals and appetizers, but it also means that I always have something “snacky” out when I have people over. Preferably multiple bowls of said snack in various spots throughout the house—I’d hate it if someone got the munchies between the couch and the kitchen and there wasn’t a snack available!

This minefield of snackage is especially important when alcohol is involved—you just can’t serve people booze without having something crunchy for them to nibble on (and hopefully help them avoid a hangover). Read the post »

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