Sticky Chipotle Cauliflower Wings


Baked Cauliflower
1 head cauliflower
 ½ C organic flour
 ½ C water
 1 Tbsp olive oil

Sticky Chipotle Sauce

½ C water
 ¼ C tomato paste
 ¼ C raw honey*
 ½ tsp apple cider vinegar
 ¾ tsp chipotle chili powder
 ½ tsp garlic powder
 ¼ tsp paprika
 ⅛ tsp onion powder
 ½ tsp salt
 ½ tsp corn starch


Preheat oven to 450º F. Cut up cauliflower into bite-sized pieces then blanch them. Do this by adding them to a pot of cold water. Over high heat bring the water up to a boil and then immediately drain the cauliflower and run them under very cold water. If your tap water doesn't get painfully cold, place the hot cauliflower into a large bowl of ice water. Once cooled, place your cauliflower onto an absorbent paper towel or dish towel to dry.
 In a medium-sized bowl, mix together flour, water, and oil and then toss the cauliflower into the bowl until all of the pieces are coated. Place the cauliflower onto a parchment-lined baking sheet and bake at 450º F for 18-20 minutes, or until the batter begins to turn golden brown.
 While the cauliflower is baking, combine all of the sticky chipotle sauce ingredients, except for the apple cider vinegar, together in a sauce pan. Bring the sauce to a simmer over medium-high heat and then simmer for 1 minute while stirring frequently. Then remove from the heat and mix in the apple cider vinegar. Set aside until the cauliflower is done baking.
 Once the cauliflower is done, keep it on the parchment-lined cookie sheet, coat it in the sticky chipotle sauce, and then place it back into the oven and bake for another 2-3 minutes until the sauce is hot, bubbling, and sticky. Serve immediately. I recommend serving with Avocado Lime Yogurt Dipping Dressing.

 *VEGAN OPTION: Make this recipe vegan by substituting ¼ C light agave nectar for the honey


Coconut Avocado Fries (serves 2)



1 avocado, peeled and pitted 
 ½ cup Ezekiel breadcrumbs
 ¼ cup unsweetened coconut flakes
 sea salt and pepper
 dipping sauce of choice (optional)


Preheat the oven to 375 degrees.
 Cut the avocado into thick slices. Set aside.
 In a bowl, add the breadcrumbs, coconut flakes and a pinch of salt and pepper. Mix to combine.
 Place the avocado slices into the breadcrumb mix and roll to full coat.
 Place the avocado slices on a baking sheet and bake for 8-10 minutes.
 Serve with a dipping sauce of choice or eat them as they are. Enjoy!


Think you don't like brussels sprouts? Try this... it's AMAZING!

Garlic-Lemon Roasted Brussels Sprouts Recipe (4-6 servings)


32 ounces Brussels sprouts
 3 tablespoons melted garlic ghee
 1 1/2 teaspoons salt
 Juice of 1 lemon
 4 medjool dates, pitted and chopped
 1/4 cup freshly grated parmesan cheese(raw if possible)
 -Preheat oven to 400 degrees and line a baking sheet with parchment paper.
 -Trim hard bottoms and rough outer leaves from Brussels sprouts and cut them lengthwise. Toss with ghee and salt in a large bowl. Place cut side–down on prepared baking sheet and roast 25 minutes until bottoms become golden and crispy.
 -Toss with lemon juice, dates, and parmesan cheese.
Serve warm.
 Cauliflower Pilaf

Cauliflower Pilaf


1 medium head organic cauliflower
 2 Tbsp olive oil
 1/2 tsp crushed red pepper flakes
 1/2 tsp cumin seeds
 1 small sweet onion, diced
 1 organic red bell pepper, seeded and diced
 1/4 tsp sea salt
 1/8 tsp cracked black pepper
 1/4 cup raisins (sulfate and sulfite free)
 1/3 cup pistachios, chopped
 1/2 cup fresh mint leaves, chopped
 1/2 cup fresh cilantro, chopped


1. Cut cauliflower in half and remove any leaves and most of the core. Continue to cut cauliflower
 into smaller pieces. In batches, place in a food processor and pulse until texture is like small grains
 of rice.
 2. Heat olive oil in a large skillet over medium heat. Add red pepper flakes and cumin seeds. Sauté
 until fragrant, approximately 5-10 seconds.
 3. Add onion and sauté for approximately 2-3 minutes or until onions begin to soften. Add red bell
 pepper and cauliflower. Season with sea salt and black pepper. Raise heat to medium-high and
 continue to sauté, turning often until cauliflower is lightly browned (approximately 4-5 minutes).
 Remove from heat.
 4. Pour mixture into a large glass or ceramic serving bowl. Mix in raisins, pistachios, mint leaves and