sweet potato fried cauliflower


Man this semester has already gotten away from me. I’m not terribly busy, but I have an awful case of senioritis and have been procrastinating most things.. It’s pretty bad. But lately I have been thinking of more recipes, so I’ll have more in the next few weeks.

Anyways, I’m going to try and do better. Healthy eating is great, but is so difficult to find something that’s good for you and doesn’t leave you hungry. I also need to focus on gluten free options, as I’ve known I’m intolerant to it for a year, but my reactions have gotten much worse. Any little bit messes me up, so a lot of the recipes coming up as well are going to be gluten free. I hope that doesn’t scare anyone away, I promise it’s good!!

Today’s recipe was kind of impromptu, and it wasn’t even the one I wanted to make this week.. it just kind of happened! I’m so glad it did though, because it’s so tasty and can be used as a meal itself or a side dish to other recipes (the best of both worlds, right?). Keep reading for the recipe for sweet potato fried “rice!”

What you’ll need:

  • Green Giant riced cauliflower (you can use actual cauliflower and do it that way, but this has extra veggies in it and it’s so easy to put into a pan)
  • 1 or 2 small sweet potatoes, cooked and diced
  • 4 eggs
  • 1/4 cup soy sauce
  • 1/8 cup brown sugar (you can just kind of eyeball this, I’m not actually sure how much I used)
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic, or one clove
  • Pepper to taste

What to do:

  • Okay so before you start cooking, you’ll want to make sure that the sweet potatoes are cut up and diced. I had already cooked my sweet potatoes a few days ago, so it was very easy to do this.
  • After that is done, in a large oiled pan, add the cauliflower rice and cook on medium high until it is no longer frozen.
  • Next, add a teaspoon of garlic and the sweet potatoes; stir and cook along with the rice.
  • In a separate pan, scramble your eggs.
  • Once those are almost done, add to your large pan and stir around, sprinkling in a little pepper for taste.
  • In a small bowl, add the soy sauce, ginger, and brown sugar and stir well.
  • Add the sauce mixture to your pan and stir well.
  • Once the sauce is mixed through, you’re done!

I really liked this recipe, it was so simple and yet so tasty. With this recipe you can add other meat like beef or chicken, and it would be so good.. I just forgot to thaw mine out!

All in all, this recipe cost less than $10. And I have so much leftover! It’s definitely worth it to change things up a bit. I hope that if you make this that you enjoy it as much as I did (and will continue to)!

Until next time friends!


cajun baked okra and salmon

Howdy friends! This is probably the first time in the semester I’ve had a couple recipes close together.. Usually it takes months for me to get my life together! I feel like I should be more busy, the semester is almost over and it’s getting down to crunch time. Maybe I’m just going through the motions, who knows!

Anyways, I’m back for another tasty recipe! I’m not sure how I didn’t think to look for this type of food earlier.. Cajun food is one of my favorites! So I made some healthy Cajun choices! There’s Cajun baked okra and blackened Cajun salmon. The rice is a good addition, but I’ll be honest, I just bought a pack of microwaveable rice.. Nothing special for that.

Okay cool. Here we go!

What you’ll need:

  • Baked Cajun okra
  1. A pound of okra (I could have bought less but I’m glad for some leftovers!)
  2. 2 tablespoons flour
  3. 3 tablespoons cornmeal
  4. 2 teaspoons Cajun seasoning
  5. 1/2 teaspoons celery salt
  6. 1/2 teaspoons garlic and onion powder
  • Blackened Cajun fish
  1. 1 pound of salmon
  2. Cajun seasoning
  3. Onion powder

What to do:

  • Baked Cajun okra (This takes about 30 minutes so start this first.)
  1. First, wash and cut the okra into small pieces.
  2. Next, mix the dry ingredients together in a bowl. I drizzled some olive oil on the okra first and then rolled it in the dry mix.
  3. Next, preheat your over to 400 degrees.
  4. Once the oven is ready, put the okra on a baking sheet and into the oven. (spray the baking sheet first so it doesn’t stick.. that would be a sad day!)
  5. It’ll cook for about 20 minutes. Halfway through cooking, take it out and mix it so that both sides of the okra get baked.
  6. After the 20 minutes is up you’re good to go and can eat!
  • Blackened Cajun fish (this is super easy!)
  1. Cut your salmon into smaller filets to cook quicker. Then rub some onion powder and Cajun seasoning into the fish.
  2. Pour a small amount of oil into a pan and heat it up. This is the hard part, as you don’t want too much or your house will become a smoke bomb.. too little will ruin your pan a little.
  3. Take one filet and turn it so that the seasoned side is face down onto the pan, and sear it for about a minute and a half. It should be blackened enough by that time.
  4. Once all of your filets are blackened, put them skin side down in a baking pan.
  5. They can go into the oven with the okra for about 10 minutes. They can probably go for 15, but definitely check them after 10.
  6. I honestly hate cooking fish, because I can never really tell when it’s done. If you’re like me, I would get a fork and cut one in half and look at it. Salmon will be a lighter pink color after it’s cooked. If you’re not sure, just stick it in the oven for a few more minutes.
  7. After that, you’re all done!

The rice took 90 seconds to cook, so it’s kind of a blip on the radar in the grand scheme of things. This recipe is a little more salty and spicy than I usually cook/eat but it was pretty good!

The okra was probably my favorite part, I’m definitely going to be making this again! For meal prep purposes, this one is harder to do if you’re cooking for more than one person. But it’s oh so worth it! All in all, the whole meal costs a little less than $20, with the salmon being the most expensive part of this.

I love love love Cajun food, and to be able to make it a little healthier and on my own was a definite plus!

I hope if you make it that you really enjoy it!

Until next time friends!

I found the recipe for the okra at:

Cajun okra

zucchini enchilada casserole

Howdy, welcome back!

So this week is going to be absolutely crazy, and I’m not sure I’m ready yet. Between summer classes, work, and VBS, I just hope I have my hair left by Friday. On these weeks eating healthy, or even mildly healthy, can be a challenge. I am a stress eater, so I know somewhere along the lines I’m going to be indulging in some chocolate..

Anyways, back to cooking. This week my dish can be made healthy, but I decided that cheese was more important to me.There’s really no set recipe for this, I kind of just made it up. I call it a zucchini enchilada casserole, but it’s more like a hodgepodge of flavor than anything else.

What you’ll need:

  • Package of turkey (or really any meat you want, I just love turkey)
  • About 2 zucchinis, depending on their size you may want 3
  • 2 cups corn (already cooked)
  • 1 cup black beans (you can add more or less of this)
  • 2 cans of salsa verde
  • 1 package of cheese (can be Colby Jack or Mexican blend)
  • 1 tablespoon of Adams Reserve Fajita Grilling (can be found at HEB)
    • SUBSTITUTION: You can use a mix of paprika and cumin with garlic powder
  • Salt and pepper to taste

What to do:

  • This recipe is very simple, and doesn’t take too much time or manpower. Start off by cooking meat in pan with a little oil, salt and pepper, and the fajita grilling mix (or substitution). You can put as much or as little of the spice in there depending on what your taste is. A tbsp is in the middle, because I typically like a lot of spices. Just call me a Spice Girl.
  • When the meat is about halfway done, add about a 1/4 cup of water so that it won’t dry out later.
  • While the meat is cooling down after you’re finished, cook the corn in either a microwave or on the stove. The same goes for the beans.
  • Wash and cut up the zucchini into strips and then smaller parts. Then line them up to fill the bottom of your baking pan or casserole dish.
  • At this point go ahead and preheat the oven to about 350 degrees.
  • Once the corn and beans are done, add a layer of both onto the zucchini.
  • Put in a layer of meat on top of that, and sprinkle with as much cheese as desired.
  • Open a can of salsa verde and pour over first layer.
  • Repeat the process starting with cutting up the zucchini.
  • Put the dish in the oven for about 25 minutes.
  • Take it out, let it it cool, and enjoy!

This is one of those meals that just goes well with a little bit of salsa and avocado. (I love avocado so pretty much everything I eat incorporates it in some way) YUM!

Here’s what I used for the salsa verde and spices. Any salsa verde will work, but if you want this fajita seasoning this is the kind to get at HEB.


And finally. The final product! This is definitely a new interest I have, as I think I can work on it to perfect it but overall it’s pretty good. This is definitely a less than $15 meal, and if you use it to meal prep it will last you a good four or five days, which makes it even less than eating out!

I hope y’all enjoy this; I know it’s early on but stick around, we’re going to have some fun!

Thanks and Gig ‘Em!