We had a party for my mother-in-law this weekend, who recently got married, and I made paleo whoopie pies with pink coconut whipped cream (colored with beets, not weird things), as well as macaroons, which both turned out amazing! The macaroons were really easy to make, and I made them pink as well because anything pink is extra fun.
The macaroon recipe will only be in my newsletter (not on my blog), which goes out this week! Are you signed up for my newsletter yet? If not, you can enter your email address on the top right of this page! Readdddddddy, GO!
So I’ve been on a serious Mexican food kick lately! Just ask my husband; I’ve been eating my Taco Salad non-stop for weeks straight. The Creamy Cilantro Lime Dressing is to die for! This “rice” turned out perfect, it reminded exactly of the Mexican rice I once loved! Who says you can’t have your rice and eat it too? Or something like that…
- 1 tbsp ghee (or coconut oil)
- 1 medium cauliflower
- 1 small white onion, diced
- 3 cloves garlic, minced
- ½ cup green bell pepper, chopped
- 1-2 jalapeños, seeded and diced (depending on the amount of spicyness that you like)
- ¼ cup tomato paste
- 3 tbsp chili powder
- ¼ cup fresh cilantro, chopped
- 1 ½ tsp salt
- ½ tsp pepper
- You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
- Melt the ghee in a large pan over medium heat. Once the ghee has melted, add the diced onion and sauté until soft. Add the bell pepper and sauté for 2 minutes. Add the garlic and jalapeño and sauté until fragrant, about 30 seconds.
- Add the tomato paste, chili powder, salt and pepper to the pan. Stir well. Add the riced cauliflower and cook for 8-10 minutes, or until the cauliflower is cooked to your liking. Stir in the cilantro. Taste and adjust salt and pepper to taste.