So, Valentine’s Day is around the corner. And I thought that as a good food blogger I should post a recipe for this special day. And that’s exactly when I get a bit stuck. I don’t like to do things just because they are expected. Or because others do it. I don’t even really celebrate Valentine’s. But. It’s a good excuse to enjoy some good food and drinks with my husband. I’m always in when it’s about food. But honestly I just don’t feel like coming up with another chocolate recipe because it’s expected for this day. So here is something different we would enjoy – Beetroot Hummus (Paleo, Whole30, Low Carb). I think it’s actually perfect for Valentine’s, at least because of the colour 🙂
I know this recipe is not a brain cracker, but I can see it on the social media or when talking to friends and colleagues, that lots of people still don’t know what the heck is the cauliflower rice? What do you have it with? And how do you even make it?
Well, here is the most verified process of how to make a cauliflower rice from our household. I think we are actually almost pros in making cauli rice. Because we honestly have it with our meals at least once a week. It’s stupid easy to make. I just can’t praise this side dish enough. Whoever thought about it first is a genius. Because this is just one of the best sides you can have with your curries, stews, stir-fry etc. when maintaining a healthy life style.
It’s been really hot here in Australia the last few weeks, which means that even somebody like me is eating lots of salads lately. To make a point here. I used to hate salads. Because all I could imagine under that expression was raw vegetable with boring vinegar dressing. I always liked vegetables, don’t get me wrong, I just hated this combination. But then I found out that salad doesn’t necessarily have to be just raw carrot, cucumber and tomato. That you can make a more interesting dressing than vinegar. And it won’t make you to gain 10 kilos by eating one tablespoon… So I started playing with the ingredients a little and found my favourite ways how to make a salad an enjoyable dish which doesn’t need company of garlic bread to be good. Like this Chicken Salad With Apples And Cranberries (Paleo, Whole30).
See few of my tips bellow.
It feels like I haven’t posted a recipe for soup for ages. And since I am a true soup lover, this is something I have to fix immediately. So here is a recipe for Super Greens Soup (Paleo, Whole30, Low Carb) we had for breakfast the other day. Yes, you read that right. Soup for breakfast. Boom.
Because what’s easier to digest in the early morning than a nice bowl of warm healthy soup? Not that we wake up early. That would probably kill me. But I like to have a soup for breakfast anyway. It’s ready to go, so there is no hastle about not having time for a healthy breakfast. And you can just load with all the good stuff you can imagine. Like the Super Greens Soup (Paleo, Whole30, Low Carb).
I’ve decided to do another round of Whole30 a couple of days ago. No, not because of the new year – new me. I don’t really believe in this stuff. Even though I do have few plans and resolutions including food for this year, I am pretty happy with the eating habits I adopted during the first round of my Whole30 and after and don’t need any big changes in my diet. But I think that January still is a great month for Whole30 after indulging a little more and moving a little less over the holidays. And I’m super excited about it because my husband decided to do this round with me, seeing the great impact it had on me last year. So wish us good luck and hopefully we will finish these 30 days together.
Today I’m going to share a recipe for another delicious Christmas-worthy side dish with you. Roasted Pumpkin Salad With Tarragon, which also happens to be Paleo, Whole30 friendly and Low Carb. How good is that? And did you know that pumpkin is a great substitute for almost any potato dishes? I can’t really have white potatoes as they don’t agree with my stomach. And I don’t like to eat sweet potatoes frequently because of the many carbohydrates in them. But I would have pumpkin almost every day. No joke. It’s definitely one of my favourite vegetables. What is your veggie pick? Anyway, back to the Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb). Not only pumpkin makes it lower in carbs than potatoes would, but it’s also more nutrient and makes the taste of the salad satisfyingly on the edge of savoury and sweet.
This recipe always takes me straight to my childhood. Because I just loved all the types of spreads and remoulades as a kid. Especially the ones with mayonnaise. Czech people would actually spread almost anything over their slice of bread. My husband still can’t believe how many different spreads, remoulades, relishes, pates etc. we have. But some of them can include quite some nasties, especially when store bought. Luckily that’s not the case with this homemade Celeriac Remoulade. I don’t have to remove it out of my diet even as a food conscious adult. Because it needs only few whole ingredients, actually making for a very healthy treat. Combine it with my Grain Free Pumpernickel Bread and light meal can be served in matter of minutes.
I’ve became obsessed with pumpkins lately. I could have pumpkin as a part of every meal. Because it’s such a versatile vegetable and it’s so savory and filling. Which is probably what I like about it the most, that I’m not starving half an hour after lunch. However, my husband unfortunately doesn’t seem to be so thrilled about pumpkin as I am. He actually said that he can’t see anymore pumpkins in our kitchen. Challenge accepted. I just had to prove him that pumpkin is awesome. So I decided to come up with this Roasted Pumpkin Gnocchi recipe. Well, he is still not jumping with joy when I come from the shops with another pumpkin in my bag. But he certainly loved the gnocchi. So I hope you will too.
This easy recipe for Cauliflower Fried Rice is perfect for those who love the Asian cuisine but are watching the carbs a little bit. Or for people who are keen about the daily veggie intake. Or simply for those who want to try something different and eat healthy. It’s a great side dish but you can definitely have it by itself as a small meal too.
Becase I am a person who fulfills the word, I’m finally sharing the promised recipe for Ajvar (Roasted Red Pepper And Eggplant Relish). That you never heard of this sauce? It’s a traditional Balkan sauce/relish made from roasted red peppers and eggplant. And you should definitely give it a try as it’s simply delicious. It’s the perfect addition to the weekend BBQ and roasted meats, easily outclassing the store-bought ketchups and sauces.