These. Are. The. BEST. Crunchy, spicy, addicting- these are everything you would want in a big plate of wings, minus the meat! Pair with a few celery sticks and some blue cheese for dipping. Ugh. Y�

Ingredients 

• � 1 cauliflower head
• -1/3 cup water
• � 1/2 cup milk of your choice (I use almond)
• � 1/2 cup flour
• � 1/2 cup bbq sauce (or hot sauce, or teriyaki, or whatever your heart desires)
• � a splash of apple cider vinegar
• Seasonings: a sprinkle of each
• -onion powder
• � garlic powder
• � chili powder
• -cumin
• -salt
• -pepper

Instructions

1. Preheat oven to 425 degrees and grease a baking sheet.
2.  Chop the head on cauliflower into �wing sized� pieces.
3. Mix the milk, flour, and spices together. Add water a little at a time. Thicker batter will make your wings more �bready� while a thinner batter will just leave a light coating.

Healthy Wings --> Baked Buffalo Cauliflower Bites #appetizer #gameday

Ingredients

• Dairy-Free Ranch Dressing
• 1/2 cup Silk Soymilk
• 1 cup mayonnaise
• 1/2 tablespoon fresh dill
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• Buffalo Cauliflower Bites
• Cooking spray
• 3/4 cup all-purpose flour
• 1 cup Silk Soymilk
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 head of cauliflower, cut into bite-sized pieces
• 3 tablespoons dairy-free butter
• 1 (5 ounce) bottle cayenne pepper sauce
• 1 tablespoon honey

Instructions

1. In a mixing bowl, combine 1/2 cup Silk Soymilk, 1 cup mayonnaise, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use.
2. Preheat oven to 450�F and line a baking sheet with foil. Place an oven-safe rack on top of the foil and spray generously with cooking spray.
3. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup Silk Soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened. Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly.

Oven Baked Buffalo Cauliflower - Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!

Ingredients

• 1 cup milk
• 1 cup flour
• 1 teaspoon garlic powder
• pepper to taste
• 1 tablespoon olive oil
• 1 head of cauliflower
• 2/3 cup Panko bread crumbs
• 2/3 cup buffalo sauce (see note below)
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Instructions

1. Preheat oven to 450 degrees F.
2. Cut cauliflower into bite sized pieces discarding the core.
3. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.

Salmon and Summer Veggies in Foil - so easy to make, perfectly flavorful and clean up is a breeze! Whole family LOVED this salmon!

Ingredients

• 4 (5 - 6 oz) skinless salmon fillets
• 2 small zucchini (13 oz) sliced into half moons
• 2 small yellow squash (13 oz) sliced into half moons
• 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
• 1 clove garlic , minced
• 2 1/2 Tbsp olive oil , divided
• Salt and freshly ground black pepper
• 1 1/2 Tbsp fresh lemon juice
• 2 large Roma tomatoes , diced
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
• 3/4 tsp dried oregano
• 1/2 tsp dried marjoram

Instructions

1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

honey garlic butter salmon in foil recipe

Ingredients

• 1/4 cup butter
• 1/3 cup honey
• 4 large cloves garlic , crushed
• 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
• 1.2 kg | 2 1/2 pound side of salmon
• Sea salt , to taste
• Cracked pepper , to taste (optional)
• Lemon slices (to serve)
• 2 tablespoons fresh chopped parsley

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 375�F | 190�C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

These bites are addicting, spicy (to some), and surprisingly fantastic! Grab your favorite dip and let's dip in!

Ingredients

• 6 cups of fresh cauliflower florets
• 2 teaspoons garlic powder
• a pinch of salt
• a pinch of pepper
• 1 tablespoon butter, melted
• � cup Frank's RedHot hot sauce

Instructions

1. Preheat oven to 450. Spray a baking sheet with cooking oil, or olive oil. Set aside.
2. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
3. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.

Roasted winter vegetables come together to create a nourishing and easy dinner.

INGREDIENTS

• 1/2 of a yellow onion, diced
• 1 clove of garlic, grated or minced
• 1/2 cup uncooked long grain brown rice
• 1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
• 2-3 cups low sodium vegetable stock
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle powder (optional)
• Kosher salt and fresh ground black pepper to taste
• 15 ounces black beans (canned), rinsed and drained
• 1/2 cup fire roasted tomatoes, drained
• 4 ounces diced green chiles (canned)
• 1 small zucchini, shredded
• 1/2 cup frozen corn, defrosted
• 1 cup red enchilada sauce
• 3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
• Cilantro for garnish (optional)

INSTRUCTIONS

1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated spray with cooking oil and add in the onion and garlic.
3. Saut� for a couple minutes then add in the brown rice and lentils.

With just 3 main ingredients, Simple Spinach Tofu With Turmeric Rice is an easy, tasty and practical meal you'll be adding to your favorites this year!

INGREDIENTS

• Brown Rice - 1 cup.
• Vegetable Broth - 2 cups.
• Turmeric - � tsp.
• Tofu & Spinach
• Tofu - 14 oz package, Firm, cut into squares.
• Olive Oil - 3 tbsp.
• Spinach - 6 cups.
• Ginger - freshly grated, to taste.
• Salt & Pepper - to taste.
• Dry Seasoning of Choice - to taste
• Lemon Juice - freshly squeezed, to taste.
• Sesame Seeds - to taste.

INSTRUCTIONS

1. Add all ingredients to a medium sized pot and bring to a boil.
2. Stir once, lower heat and simmer covered for 20 minutes or until water is absorbed.
3. Fluff before serving.

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

INGREDIENTS

• 4 tortillas (8 inch)
• olive oil (enough to lightly coat the tortillas)
• 8 ounces sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
3. Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe�

Steak Kabobs Recipe | Beef Kabobs | Grilled Steak | Steak Skewers #beef #steak #kabobs #grilling #garlic #mushrooms #dinneratthezoo

INGREDIENTS

• 1 pound beef sirloin cut into 1 inch pieces
• 1 cup mushrooms
• 1 green bell pepper seeded, cored and diced into 1 inch pieces
• 1 red onion cut into 1 inch pieces
• 2 teaspoons olive oil
• salt and pepper to taste
• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Heat a grill or indoor grill pan to medium high heat.
2. Thread the beef, mushrooms, pepper and onion onto skewers.
3. Brush the meat and vegetables with olive oil and season generously with salt and pepper.

Tender chicken paired with tangy pineapple and smoky bacon all slathered with your favorite BBQ sauce. This BBQ Chicken Bacon Pineapple Kabobs recipe is one of my favorite grilled BBQ chicken dinners! Easy grilled chicken dinner recipe from Butter With A Side of Bread via @ButterGirls

Ingredients

• 2 large chicken breasts cut into 1 1/2" - 2" chunks, salted lightly
• 1 1/2 cups of your favorite BBQ sauce
• 1 lb bacon cut into 1"- 1 1/2" segments
• fresh pineapple cut into 2" chunks

Instructions

1. Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you're pressed for time!)
2. Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
3. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.

Superfood Quinoa Bowl is quick and easy, perfect dinner or lunch, packed full of healthy superfoods! VEGAN + GF

INGREDIENTS

• 1 cup dry mixed colored quinoa I like the TruRoots brand (prepare per instructions on package)
• 2 cups chopped broccoli (frozen is ok to use)
• 1/2 chopped red onion
• 1/2 chopped red bell pepper
• 3-4 cup baby kale (remove any large stems)
• Dressing:
• 6 tbsp olive oil
• 1 tsp onion powder
• 1/2 tbsp mustard (regular or Dijon)
• 1/2 a lime squeezed
• Salt/pepper to taste

INSTRUCTIONS

1. Prepare your quinoa according to directions on your package (mine was 1 cup dry to 2 cups water, brought to a boil and covered and left to simmer for 18 minutes)
2. While quinoa is cooking add your chopped broccoli, onion, pepper to a skillet pan (sprayed with non-stick spray first) and let cook on medium to high heat for about 12 minutes stirring frequently, then add your kale to the saut� pan with veggies for 1-2 minutes stirring until kale is wilted down?
3. Prepare dressing by adding olive oil, onion powder, mustard, lime juice, salt and pepper to a bowl and whisking it together, set aside

A week's worth of lunch made in just 1 hour. This time-saving meal-prep chicken burrito bowls recipe will help you get healthy lunch on the table at work, school or home quickly without sacrificing

Ingredients

• 4 small-medium boneless (or 1 pound) skinless chicken breasts, pounded (or thighs)
• 1 packet taco seasoning * or 2 tablespoons homemade
• For the Rice
• 2 cups water
• 1 cup white basmati rice
• 1 teaspoon vegetable oil
• 1 lime
• 2 tablespoons freshly chopped cilantro
• kosher salt to taste
• For the guacamole and salsa
• 1 ripe Avocado
• 2 tablespoons cilantro minced, divided
• 1/2 small jalapeno minced, divided
• 1/8 cup onion minced, divided
• 1 small tomato diced
• juice of 1 lime
• Add-Ins
• 2 Bell Peppers sliced into strips (colors of choice)
• 1/2 onion sliced into strips
• 2 cups chopped romaine lettuce
• 1/2 cup light sour-cream
• 1/2 cup black beans
• 6 meal prep containers

Instructions

1. For the Chicken: In a large bag or bowl, combine the chicken and taco seasoning along with 1 tablespoon oil. Marinate in the fridge for 20 minutes or up to 48 hours. Heat a large pan to medium-high heat. Cook chicken breasts for 5-7 minutes per side or until fully cooked. Remove from pan and rest for 10 minutes then chop into bite-size pieces.
2. In the same pan, add a teaspoon of oil along with sliced bell peppers and onion. Saute for 3-4 minutes or until the veggies are tender.
3. For the Rice: While the chicken is cooking, boil 2 cups water in a large pot over high heat. Once the water has boiled, add the rice and 1 teaspoon oil. Season with salt and pepper. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork.

Quick teriyaki chicken and broccoli meal prep bowls make a tasty healthy lunch for the entire work week in under 20 minutes.This meal-prep version of teriyaki chicken is perfect for lunch time. It�

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 1 tablespoon oil
• 2 cups broccoli florets
• 1 bell pepper sliced into strips
• sesame seeds for garnish optional
• 2 cups cooked brown rice
• 4 meal prep containers
• For the teriyaki sauce:
• 1/4 cup light soy sauce or 2 tablespoons dark soy
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 1 clove garlic peeled and minced
• 1/2 teaspoon sesame oil optional
• 1/4 teaspoon ground ginger optional

Instructions

1. Heat a large pan to medium-high heat. Add chicken, season with salt and pepper and cook until no longer pink 2-3 minutes.
2. Whisk all the ingredients for the teriyaki sauce in a small bowl.
3. Add the teriyaki sauce to chicken and cook for 4-5 minutes or until sauce is thick.Remove chicken from heat.

Butternut squash chili - This butternut squash chili is one of my favorite chili recipes! It�s easy and fast (cooks in 30 minutes on the stove), and it's a great way to incorporate fall favorites like butternut squash into your diet. This vegetarian / vegan dish is also healthy and includes quinoa, black and pinto beans, and peppers. - savorytooth.com

Creamy Butternut Squash Alfredo Pasta permeated with fresh sage and thyme then perfected with a garnish of salty bacon on top! The fall recipe is silky smooth, luscious, healthy and absolutely�

Ingredients

• 4 strips of applewood bacon
• 2 tablespoons butter
• 1 cup diced red onion
• 1 garlic clove
• 3 cups butternut squash cubes
• 1 cup low sodium chicken stock
• 1 1/2 tablespoon diced fresh sage
• 1 1/2 tablespoon diced fresh thyme
• 1 cup 2% milk
• salt to taste
• 2 lb. gluten free pasta (I used quinoa pasta)

Instructions

1. In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
2. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
3. When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.

ONE PAN PORK CHOPS WITH APPLES AND ONIONS

INGREDIENTS

• 2 Tbsp olive oil divided
• 3-4 oz bone-in pork chops whatever with comfortably fit in your pan
• Kosher salt and black pepper to taste
• 3/4 cup low sodium chicken stock
• 1 tsp Dijon mustard or whole-grain Dijon
• 1 Tbsp fresh sage chopped
• 1 1/2 tsp fresh rosemary chopped
• 1/2 tsp fresh thyme chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 medium apples thinly sliced (I used Gala)
• 1 small red onion thinly sliced

INSTRUCTIONS

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
2. Remove pork chops to a plate.
3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.

These Mexican sweet potato chicken poppers are the perfect easy meal with some extra flair to serve on a weeknight or pack for lunch! They're paleo, whole30, and AIP.