Purple People Eater... or Purple Food Eater!?!

Do not let your eyes fool you, all the food... okay not the meat... is purple! Yes, purple!! My favorite color!

I happen to go to the farmers market the week before Easter and saw the prettiest colorful brussel sprouts, cauliflower, and carrots. My first thoughts was not to make all in one meal, I mean when do you see purple brussel sprouts?!? This was a first for me. Purple cauliflower was also new to me when I first moved to the LA area,  in Florida we've only ever been exposed to the usual white cauliflower, but here in LA there are many more. There is cauliflower that is orange in color, also there is romanesco which looks like cauliflower that is green with spikes... so cool and delicious! Anyways, I digress. 

How to cook purple veggies for an all purple, again minus the meat, meal? This is how...

Cauliflower Horseradish Mash, grilled Buttered Rosemary Carrots, and grilled Brussel Sprouts and of course some added protein dry-rub Steak!

For mash cauliflower you basically follow the same recipe you do for mashed potatoes.

You will need:

1 Head of Cauliflower
Pot filled with water or stock
Garlic
additional ~ horseradish, onions, milk/non-dairy milk

Wash and cut the cauliflower into medium sized pieces and place in water or stock to boil until tender. Once cauliflower is tender remove and drain (if used water, if used stock drain and set aside the stock) and place in blender. First blend the cauliflower until finely chopped. Next, add liquid of choice - I normally use chicken stock, you can use milk or non-dairy milk even can use some of the liquid from boiling cauliflower. Then add in seasoning: garlic, horseradish, salt & pepper, cayenne pepper, or whatever your heart desires. Top with some chopped green onions.

That is all... super simple and delicious!

Roasted Vegetables are super simple and deliciously fresh tasting as well. For this meal I placed carrots on foil and grilled them with lemon, butter and rosemary. The brussel sprouts were grilled and drizzled with olive oil and salt & pepper. Viola!

What colorful meal can I make next?

xoxo Enjoy!

Nacho average nacho!

nacho average nacho!

I love cheese! I love avocado! I love salsa! I love nachos! However, as time goes by I have finally noticed I cannot just eat any and all I want these days and well as you know California is known for its healthy twist on fatty delicious comfort food! Nachos was not much of a task to turn into a healthy snack. Why, you ask well the healthy alternative to any carb... Zucchini! 

Want to make a healthy nacho alternative?! This is how I made zucchini nachos ~ 

Will need: 

Zucchini

Cheese of choice

Tomato

Jalapeno

Onions

Guacamole

Plus additional toppings: beans, meat, peppers, bacon, etc. 

Slice fresh zucchini at a diagonal - this makes the 'chips' longer, especially if you have tiny zucchini - and brush lightly with olive oil. Place each slice on the grill, grill on each side for about five minutes on high, giving the grilling marks to each slice of zucchini. Flip each slice over and add choice of cheese and let cheese melt.  

While zucchini is grilling this is a great time to chop up and get your toppings ready. Since nachos can get messy chopping your toppings finely will make them stay on top of each slice. Grab your chopping knife and get to work. I finely chopped up cilantro, tomato, peppers, and jalapenos. There is so many fun toppings you can add... beans (cooked my own black beans shown in pictures), chicken (shown in pictures too), steak, avocado, and plenty more.

Once cheese is melted, remove each slice of zucchini from grill with tongs onto serving plate. Grab toppings and sprinkle on top of platter of zucchini. 

This snack is very versatile... you can bake the zucchini and add cheese and even add the toppings and bake - that makes for sum warm fresh just-out-of-the-oven nachos! Add a splash of lime juice right before you take a bite and enjoy the flavors!! Yumm!!!

A healthy snack I can enjoy every day... okay every week! 

xoxo Enjoy!