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Crunchy Cauliflower Tacos

Wednesday, July 31, 2019
I’m guilty. I’ve been sitting on this recipe for a while. Things got a little busy on my end and I didn’t have time to recalculate what exactly I did to create these crunchy cauliflower tacos.

Crunchy Cauliflower Tacos

Crunchy Cauliflower Tacos

Tacos are such an easy meal to prepare. There really isn’t a right or wrong measurement to this recipe. It’s simply adding whatever toppings you like on your tacos. I will say, however, that I used the same seasoning for my cauliflower that was used on my Vegetarian Fajita Pasta.

If you’re not a huge fan of spicy, I would recommend cutting down on the chili seasoning. But this time around, I enjoyed the crunchiness of the cauliflower and the spiciness from the seasoning that was used.

I like to top my tacos off with lettuce, tomatoes, shredded cheese, sour cream, and taco sauce. You could also throw some mushrooms, onions, bell peppers, and avocado to make this a loaded taco.

Crunchy Cauliflower Tacos

Flavor packed crunchy cauliflower tacos make the perfect easy to make dinner or lunch.
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 28 mins
Course: Lunch, Main Course, Vegetables | Cuisine: American, Mexican, Vegetarian
Keyword: Cauliflower, tacos
Servings: 3 tacos per serving

Ingredients
1 small head of cauliflower
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1/4 cup water
lettuce, tomatos, avocado, sour cream optional toppings

Instructions
1. In a small mixing bowl, take you spices and mix evenly together
2. Cut your cauliflower head into small florets
3. In a frying pan, add a little vegetable oil to coat the bottom of the pan tossing your cauliflower florets
4. Add in your seasoning mix with a small amount of water and stir together
5. Allow cauliflower to simmer or until fork tender and spices stick to cauliflower
6. Remove from heat and build your taco

Buffalo Chickpea Dip

Monday, July 29, 2019
Can you believe that we’re already at the end of July? Man this summer is flying by. But, the cookouts are still rolling.

My husband and I love throwing gatherings. This past weekend we decided to invite a few friends over. Nothing over the top. Just a nice time out with friends. We served your usual cookout food, but I wanted to serve a different appetizer.

Buffalo Chickpea Dip

Usually I’d go with Deviled Eggs or make Pasta Salad, but this time I created a Buffalo Chickpea Dip. In other words, it’s a fancier version of hummus.

This Buffalo Chickpea Dip is basically a meatless recreation of buffalo chicken dip. The major differences is that I didn’t use chicken and I opted out of the extra layer of cheese (shocking..I know).

But like most of my recipes, there is no right or wrong way to do it. You can add cheese or you can top with cilantro instead of parsley.

Buffalo Chickpea Dip

This Buffalo Chickpea Dip is a great meatless version of your Buffalo Chicken Dip. Perfect for any party.
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Course: Appetizer, Snack | Cuisine: American
Keyword: Appetizer, Buffalo Chickpea, Chickpeas, Dip
Servings: 6 servings

Ingredients
1 15 oz. canned chickpeas
1/2 cup ranch dressing
1/2 cup Frank's Red Hot Sauce
1 tsp crushed parsley for topping
1/3 cup shredded four cheese blend optional

Instructions
1. Preheat oven to 350°F
2. Rinse and drain your canned chickpeas
3. In a food processor or blend, grind chickpea until a smooth consistency
4. In a mixing bowl add your chickpeas, hot sauce, and ranch dressing. Mix until everything is evenly mixed
5. Add your dip into a baking dish or bowl. Sprinkle cheese over top
6. Allow to bake for approximately 5-10 minutes or until cheese has melted
7. Let cool for a few minutes before serving

Blueberry Cinnamon Overnight Oats

Tuesday, July 23, 2019
It’s been a long time since I featured an overnight oats recipe on the site. Trust me. I still eat them all the time, but because I prepare them the night before it’s been a challenge remembering to take photos the following morning.

The last overnight oat recipe I shared was my Blueberry Overnight Oats. So what makes this one different from the last?

Blueberry Cinnamon Overnight Oats

Blueberry Cinnamon Overnight Oats

Blueberry Cinnamon Overnight Oats

As a warning, if you are not a fan of cinnamon…THIS AIN’T THE RECIPE FOR YOU. I was very generous with adding cinnamon to this classic breakfast. I feel it gave it a cinnamon roll/bun or maybe a Bo’ Berry Biscuit from Bojangles type of taste.

Overnight oats are very simple to create. You take your oats, add your milk, add whatever sweetner and spices, top it with fruit, and place it in the fridge to do all the work on its own. It literally takes less than five minutes to make. You can either eat it cold as is, or warm it up the following morning.

I personally prefer my overnight oats cold. I know it sounds tabboo to have cold oatmeal, but trust me…it is bomb.

What I like the most about this blueberry cinnamon overnight oats is that the cinnamon and blueberry pair so well together. Unlike the last bluberry overnight oat, I didn’t use a yogurt to sweeten this up. Instead, I used a cinnamon flavored sugar. However, you can always use honey, maple syrup, or not include a sweetner at all.

Blueberry Cinnamon Overnight Oats

This overnight oat recipe is the perfect grab and go breakfast
Prep Time: 5 mins | Total Time: 5 mins
Course: Breakfast | Cuisine: American
Keyword: Banana, Breakfast, Cinnamon, Overnight Oats
Servings: 1 serving

Ingredients
1/2 cup rolled oats
1/2 cup vanilla almond milk
1 tbsp cinnamon
1 tsp cinnamon sugar
1 tsp peanut butter optional
fresh blueberries to top

Instructions
In a mason jar add your oats, almond milk, cinnamon, cinnamon sugar, and peanut butter
Mix everything together until evenly mixed
Allow to sit in the fridge for at least 8 hours
Add you riped banana over top in the morning and enjoy

Spinach Mango Green Smoothie

Friday, July 19, 2019
Ok…I finally caved and created a green smoothie. I wanted to incorporate more greens into my diet. To be honest, I would shy away from green smoothies, but my usual go tos were beginning to bore me. So, I dabbled into creating this Spinach Mango Smoothie.

Spinach Mango Green Smoothie

Spinach Mango Green Smoothie

It took a while to get the right combo, but I finally realized what made me hate green smoothies. I never combined them with fruit sweet enough to mask the taste.

Let’s keep it real, making a green smoothie or juice is an acquired taste. It’s very seldom you wake up and just love green smoothies. It takes some time. So for me, it took a bit of trial and error to find the right combination of greens with fruit to create this bomb ass smoothie.

Spinach Mango Smoothie

Check Out Our Smoothie Challenge For More Amazing Blends

This vitamin packed smoothie is perfect for getting your greens in.
Prep Time: 4 mins | Cook Time: 1 min | Total Time: 5 mins
Course: Breakfast, Smoothies | Cuisine: American
Keyword: Breakfast, Breakfast Smoothie, Smoothies
Serving Size: 1 serving

Ingredients
1 large handful of baby spinach
1 cup frozen mango chunks
1/2 inch ginger, peeled
1 cup vanilla almond milk

Instructions
1. Add all ingredients into your blender
2. Blend for 45 seconds or until desired consistency is reached
3. Pour into a glass and enjoy

Spinach Mango Green Smoothie

HomeTeam BBQ Restaurant Review

Wednesday, July 17, 2019
It was a couple of weeks ago when I did my first installment of restaurant reviews on the site. You all seemed to enjoy it. You guys were very excited about Vicious Biscuit. So, I decided we’re going to keep these restaurant reviews going.

As you all know, aside from blogging I do work a full-time job. On this week in particular, my team decided to have a team lunch and they chose no other than Home Team BBQ. I will be honest in saying that this wasn’t my top pick.

 With a name such as Home Team BBQ I imagined nothing more being served outside of your obvious barbeque menu. Ribs, burgers, pulled pork sandwich, and maybe a side salad. As always, I like to search for a menu before going to any restaurant and I will admit…I didn’t see anything on the menu except a salad.

But, because it’s a team lunch I joined everyone anyway. The plus side is that Home Team BBQ is pretty flexible with their menu. You can always substitute any meat with black beans or cauliflower. On this day, I actually lucked out because they were serving Cauliflower Tacos.

HomeTeam BBQ Restaurant Review

HomeTeam BBQ Restaurant Review

Before I get into the food, let me share the feel of the restaurant.

I wasn’t a fan of the location. Home Team has three locations in the Charleston area and we went to the downtown Charleston location. Parking is scarce around lunch time. You will have to park on the side roads and walk to the restaurant. Pretty standard for Charleston. However, there aren’t too many side streets to accommodate the amount of traffic this restaurant gets. You may likely have to walk a few blocks away.

As far as spacing, we found that this location wasn’t too fond of reserving spots for a large party ahead of time. In other words, our team waited 30-40 minutes before getting some tables available to seat the 10 of us that were there. Not to mention, it took another 40 minutes or so before our food was served. Good thing our job is flexible on time.

Now back to the food.

While my coworkers chowed down on burgers and meat platters (I have nothing against any) I took a bite of my neatly plated Cauliflower Tacos and…it was OK.

HomeTeam BBQ Restaurant Review

The tacos come with pan fried cauliflower seasoned with a cinnamon like rub on a corn tortilla. The menu doesn’t list specifically what was included in the rub, but it had a sweet kick to it. It also came topped with pumpkin seeds and mashed cannellini beans.

The reason I rated this as “OK” is because I felt it needed something else. I love a messy taco. I love a lot of sauce. The cauliflower tacos just didn’t have that. Even though it was seasoned in a cinnamon/barbeque rub, I was expecting something a bit more saucier. I will say that I did enjoy the texture I got from having the pumpkin seeds and mashed beans added.

You get two tacos per serving. This was filling enough for me, but if you’re someone with a big appetite you may want to order two servings. These were fairly cheap. I didn’t pay more than $6 for it.

I didn’t have a chance to dabble into their cocktails and other specialized drinks, but I wouldn’t mind going back to see what their night light looks like.

Creamy Penne Pasta

Friday, July 12, 2019
You guys already know how much I love pasta. Each time I share a recipe that consists of boiling noodles, I always express how much I’m a sucker for pasta. But this time around, I tried something a little different with Creamy Penne Pasta.

Creamy Penne Pasta

Creamy Penne Pasta

If you’ve been following me for a while, you know that I usually use a store bought sauce for my pasta recipes. The night that I prepare this dish just so happened to be when we didn’t have any sauce in my pantry. I was stuck with dry noodles and desperately needed a creamy sauce for it.

Going to the grocery store wasn’t an option. Upon skimming through my kitchen I found some milk, flour, and butter. Hmm…I can make my own sauce.

I’ll admit that I wasn’t quite sure how this creamy penne pasta was going to turn out. It took few taste tries to get the right seasoning. At one point it was too salty for my taste and another it wasn’t enough flavoring. But that’s the joy of creating your own penne pasta sauce, finding the right taste.

I think what really used to turn me off from making my own sauce was feeling as though I required a ton of ingredients in order to make it. To my surprise, I already had everything.

Creating this dish is perfect if you’re looking for a quick inexpensive meal. If you want to add some veggies to this, broccoli or peas would be perfect. Mushrooms would also give it some amazing texture if you need something with a little more bite. You can get very creative with this penne pasta.

I normally use almond milk whenever I require a milk-like recipe. But, I decided to go with 2% milk on this one. You can always use a play-based milk or even whole milk, but you may need to adjust the flour to water ratio.

Creamy Penne Pasta

This Creamy Penne Pasta uses a creamy homemade alfredo sauce perfect for a quick dinner.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Main Course | Cuisine: American, Italian
Keyword: Alfredo, Pasta, Vegetarian
Servings: 5 servings

Ingredients
4 cups cooked Penne Pasta Noodles
3 tbsp salted butter
2 tbsp white flour
2 cups milk or plant-based milk
1 tbsp minced garlic
1 tbsp Italian Seasoning
1 cup water or seasoned broth
salt and pepper to taste
parsley to garnish
1/2 cup Parmesan Cheese

Instructions
1. Bring a pot of lightly salted water to a boil and add noodles until they are soft
2. Drain noodles and set aside
3. In a separate pot, add butter and allow to melt
4. Stir in milk, garlic and broth, and allow to cook for about one minute
5. Add in flour, stirring until sauce begins to thicken
6. Add cooked noodles into sauce with cheese and stir so that everything is mixed
7. Add salt and pepper to taste. Stirring in Italian Seasoning