So is it rice or nah? Well…..it’s sort of, its cauliflower rice. Add a little Asian touch and girls night in is set in 15-20 minutes. Less time than picking out a good movie on Netflix, might I add. Anyway, I have been gone for sometime, long story short #life. I am going to give you my recipe for a quick curry fried cauliflower rice recipe with an Asian fusion.
One pack of frozen cauliflower rice (Trader Joe’s- or make your own)
Frozen pineapple chunks
A tablespoon of coconut oil
One clove of Garlic
Tri-color bell peppers
Organic extra firm tofu
1/4 tablespoon curry powder
1/4 tablespoon ground ginger
1/4 tablespoon turmeric powder
Pink Himalayan sea salt (adjust to taste)
3 tablespoons coconut aminos
Here’s the simple how to:
Heat up the coconut oil in a skillet and add the chopped up garlic. Sauté for about 3 to 5 minutes. Cut your extra firm tofu into chunks and add to the skillet. Add the package of the frozen Cauliflower rice along with your tri-colored bell peppers and allow to cook for about 10 to 12 minutes until it is soft. At this time, take your curry powder, turmeric and ground ginger and mix well into a bowl along with the Himalayan salt. Pour this mix onto your cauliflower rice and mix well. Allow to cook for about 5 minutes more. Once your meal is almost ready add the coconut amino and cook for one minute. Turn off the stove and voila! Dinner is served. Chopsticks up!! Enjoy. If you try this out please let me know. Thanks for stopping by
Enjoy the simple things..in a minute, in an hour, in a day. Don’t let it pass by without creating great memories. Have less, focus more!! Live simply..focus on what matters. Focus on the things that have been, is , and will be here!! #makememoriesdaily
Say what??? That’s right…I made a delicious avocado mousse and wanted to share the details. Hope everyone is doing well and I hope the weather hasn’t been too horrible wherever you live. I cannot believe how time is flying by this year. March, we’re in March already. What happened to February? I know I didn’t sleep for 28 days straight…sure seems like it.
So here is the simple way to make this quick yummy healthy dessert.
Very ripe avocado
dates (adjust for sweetness)
very little sea salt (I used pink Himalayan)
Almond milk (to help with blending)
Blend these ingredients together and voila 😋😋 you can top this with fresh fruit, homemade caramel sauce, homemade whip topping, nuts coconut flakes etc.
If you try it out let me know how it goes 🙂
Hello👋🏾. Hope this post finds everyone doing well. It’s been sometime since I have posted a new recipe here (not that I haven’t been cooking). The struggle of picture taking, editing, uploading and posting is real. But fun. Anyways a quick, delicious breakfast meal idea for you today. Hope you enjoy :).
Oatmeal…I cooked my gluten free oatmeal with Tumeric, ginger, cinnamon almond milk and cashews.
Once done I topped it with:
Organic unsweetened coconut flakes
Can you say yummy. Super delicious and healthy. Oh and this is filling as well so you won’t get that , I ate oats for breakfast so that means I’m hungry as I’m eating it feeling. :). How do you top your oatmeal? Please share and thanks for stopping by. See you soon 🙂
Hi guys..hope everyone is doing well. Here is a quick and yummy arepas recipe for you guys. If you do try it out please let me know how it goes. Hope you enjoy
To start off have on hand:
2 cups corn flour
2 cups almond milk
1 cup grated cheese
4 tablespoons vegan butter
2 tablespoons salt
Oil for frying
Prepare the flour, salt. grated cheese and corn kernels. In a small saucepan warm the milk, and melt the butter then add to the dry ingredient mixture forming a batter. Using a large spoon, scoop a fist size amount of the batter and mold in a circular shape. (Wet your hands to prevent the dough from sticking). Fry on each side for about 4-5 minutes until golden brown. Enjoy 🙂
Tip: Top this or stuff with whatever filling you life. Cheese, beans, rice, greens, peppers..you name it lol 😂.
So….who doesn’t love pizza. The problem, few places offer gluten free pizza. There are frozen gluten free pies but they take such a long time to be ready and can be quite expensive. Of course, I decide to make mine. I know exactly what’s in it and it cost practically nothing since I already had most of the ingredients. The wonderful thing here is being able to customize this.
Shredded mozzarella Cheese
Boiled Sweet potatoes
Salt and pepper
My method: I layered two corn tortillas and placed cheese in between the two layers. Next I spread tomato sauce on the top tortilla and layered the remaining ingredients as follows:
Salt and pepper
Next, I baked this on 350 for about 30 minutes. I made five personal pizzas and they were gone gone gone. Do try this out and let me know how it turns out. If you have a similar recipe please share. Enjoy 🙂
Yum yum yum 😋 is what comes to mind whenever I hear pumpkin spice latte. However, I don’t drink coffee anymore and will sometimes have herbal coffee substitute. This is a quick yummy fall pumpkin spice recipe that is absolutely delicious and guilt free. Try it out and let me know what you think. Even if you have just a few of these ingredients you can still have a delicious drink.
You will need:
Caffeine free chai tea bags
Pure Pumpkin purée
Cinnamon powder and sticks for garnish
One clove (optional)
Almond milk (coconut milk will do as well)
Stevia or sugar substitute (optional)
Sugar free Whipped topping (omit if vegan or make your own 😉)
Bring some water to a boil, turn off the stove. Place a few chai tea bags into the hot water and allow to brew for 5 Minutes. Use more tea bags for added strength. Remove the tea bags and turn the stove on low heat, Add in some pumpkin purée and stir well. Next, Add some cinnamon, ginger powder and the clove. Stir and allow to boil about 1 minute. Add in your milk at this point, and your sugar substitute, vanilla and a dash of black pepper, stir for an additional 30 seconds. Remove the clove from the mixture and pour into mug of choice. Top with some sugar free whipped cream, and cinnamon powder or fresh grated nutmeg and you might just forget about summer…….ya right! 😉
Enjoy and let me know how this turns out if you decide to try it out.
I’m on instagram @zyrakenna
Hello, so I know this weather is playing games.🎧 “Quit playin’ games with my heart”🎧 but I’ll definitely take the 70 degree weather when it’s almost November, here on the East Coast in the US. However, you can save this simple yummy recipe for a colder day. It’s Chinese Soup..well my version of it anyway. Hope you enjoy
To start off:
Pour about six to eight cups of water into a pot (more depending on serving size)
Cut up some garlic, and mushrooms into pot and continue to boil on low heat.
Add in some veggies as the water begins to boil: I used asparagus. (Please omit or add any vegetables you like)
Options: yellow onions, carrots, bean sprouts , Chinese vegetable mix, etc.
Add in some black pepper and some Himalayan or salt of choice, and adjust to taste. Bring this to a slow gentle boil.
You can pouch your eggs towards the end or at this point place a few rinsed eggs in the pot and continue to boil. Add chucky cubes of extra firm organic tofu, continue to boil about 10-15minutes until your veggies are tender and your egg is hard boiled.
This is a very important step as this will add the brownish coloring to your food.
Browning or Gravy Browning: add a few drops into the pot until it reaches the color you desire. You can make this yourself by burning sugar but a less messy option is to just purchase at your local grocery store. This will not change the flavor of your food. Once you are satisfied with the color and the veggies, turn off the stove. Peel your eggs and simply slice them lengthwise. You can add a few pieces of cheese if you like. Ooh and don’t forget the chopsticks. Enjoy 😊
If you make this Soup, please let me know. Have a similar recipe please share. Until next time. 👋🏾
Trader joes, stocked with all things pumpkin, has a gluten free pumpkin pancake mix that I picked up a few weeks ago. Wanting to have breakfast for dinner I decided to try these out (Hey, it’s 9am somewhere). Since the weather is getting colder pumpkin is definitely making its appearance, and I’m not complaining. Pictures of how the pancakes turned out. Although I did not follow the recipe exactly, I decided to guesstimate the measurements, these pancakes were fluffy, light, and absolutely delicious. So…since I have 3 pancakes left, leftovers for breakfast eh? Yes, I think so. What pumpkin flavored treasure have you found or created lately? Please share and thanks for stopping by.
Jasmine rice that is. A new, quick lunch meal idea for you. Hope everyone is doing well by the way. This fall what fall..80 degrees east coast weather is certainly alright with me. In this recipe, I show you a simple take on jasmine pineapple rice. If you try it out please let me know. Enjoy..
So I started off with about 2 cups of jasmine rice and cooked according to package directions. I created a yummy pineapple spinach sauce that tasted amazing with the rice. Here are the ingredients:
Spinach (or other greens)
Frozen Pineapple chunks
Freshly squeezed lime juice
Ginger (fresh or powder)
Place all the ingredients into a blender and blend for a few seconds. You may adjust your ingredients to taste and texture. You don’t want this mixture to be to runny.
And you have a fresh, tasty, light and quick dinner or lunch.
Please feel free to add other mix-ins such as: shredded carrots, fresh ginger, fresh cilantro, sunflower seeds, olives etc..hope you enjoy. 🙂