Summer Pasta Salad

Serving: 4 

Ingredients

1.   1 box (12 oz) tri color pasta

2.   1/2 cup of chopped onions

3.   1 head of cauliflower

4.   1 chopped red bell pepper

5.   1/2 cup of light mayo

6.   1 tablespoon of rice vinegar

7.   1 tablespoon of dijon mustard

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 350 degrees F

2. Slice your cauliflower into bite size pieces. Spray a baking tray with non-stick cooking spray. 

Lay out your cauliflower and place in the oven for 45 minutes 

3. While your cauliflower is roasting, cook the pasta. 

4. In a small bowl, add the mayo, rice vinegar and dijon mustard. Mix well

6. Once your cauliflower is finished, add it into the pasta along with your peppers and onions. Top off with your dressing and mix well! You may add salt and pepper to taste. 

Cauliflower Poppers

I had the pleasure to collaborate with Simply 7 Snacks and create a recipe utilizing their healthy chips. They're so delicious plain, with dip or baked on cauliflower! 

Serving: 2

Ingredients

1.    2 cups of cauliflower florets

2.    1 egg

3.   2 cups of Simply 7 - Lentil Chips Fiery Pepper 

4.   1 teaspoon of garlic powder

5.    1 teaspoon of onion powder

Salt & Pepper to taste

Directions

1. Pre-heat your oven to 400 degrees F

2. Crush the chips until it becomes a breadcrumb-like consistency. This can be done in a plastic bag or food processor. 

3. Create an assembly line: Whisk your egg in 1 small bowl. Place the chips, onion powder, garlic powder with some salt and pepper in a separate bowl. 

4. Spray a baking tray with non-stick spray. (I use an olive oil spray). 

5. Dip the cauliflower in egg and then the crumb mixture. Place on the baking tray. 

6. Bake the cauliflower for 20 minutes. At the 10 minute mark, flip the cauliflower so that it gets evenly crispy. 

Granola Chocolate Bark

Serving: 10

Ingredients:

1. 2 cups chocolate chips

2. 1 1/2 cups granola (I use Trader Joe's Almond Butter Granola)

3. 1/3 cup Peanut Butter

4. 1/4 cup avocado oil

5. Seat Salt to taste

Directions:

1. Melt the chocolate chocolate chips, peanut butter, and avocado oil on a medium-low heat. 

2. This should take about 2-3 minutes - make sure to not overcook or the chocolate will burn!

3.  Line a 13x9" baking pan with parchment paper or spray with non-stick cooking spray. I personally used a 12.5" pizza tray. 

4. Pour your chocolate spread in the pan. 

5. Sprinkle the granola and sea salt on top. 

6. Freeze for 1 hour.

7. Remove the bark from the freezer and break into bite size pieces using a sharp knife.

Jalapeño Cheddar Latkes

Serving: 4 -6

Ingredients

1.    4 Russet potatoes

2.    1 cup of canola oil

3.    2 Jalapeños shredded

4.    2 cups of shredded cheddar cheese

5.    1 egg

6.    2 tablespoons of plain breadcrumbs or matzo meal

7.   1 large yellow onion 

Salt and pepper to taste

Directions

1. Wash the potatoes well - do not peel the outer layer. 

2. Grate the potatoes, onion and jalapeños with a food processor or hand grater. (Remove the seeds from the jalapeños for a milder taste)

3. Squeeze out all of the liquid from the potatoes, onions and jalapeños with a thin cloth.

4. In a large bowl, add the grated potatoes, onion, jalapeños, cheddar cheese, egg and breadcrumbs. Mix well and add some salt and pepper to taste. 

5. Start shaping your latkes by taking about 2 tablespoons of the potato mixture, rolling into a ball and flattening into a patty form. 

**An easy hack for the perfect latke size is scooping the potato mixture with an ice cream scooper!

6. Heat your canola oil in a large pan over medium-high heat. 

7. Add your latkes into the frying pan and cook until each side browns and turns crispy. 

8. Set aside a plate with a paper towel. When your latkes are finished cooking, place them on the paper towel to drain.