Buffalo Style Cauliflower

I found this recipe from JJ Virgin I love this alternative to Chicken Wings. I made some slight changes to this recipe.

1 Head Cauliflower

2 tbsp Avocado Oil

1 tsp ground Cumin

1 tsp Garlic powder

1/2 tsp Turmeric

2 tbsp smoked Paprika

1/4 tsp salt

*1/2 tsp New Mexico chile powder (*optional for extra spice)

Preheat oven 475 to In a small bowl, mix all seasonings together. In a large bowl, thoroughly coat Cauliflower with oil. Sprinkle seasonings on cauliflower and stir until well coated. Bake on a cookie sheet for 10 minutes. Remove from oven place cauliflower back in large bowl, coat with 1/4 cup favorite hot sauce. Place back in over for an additional 5-8 minutes.

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Greek Salad

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/2 Tablespoon Oregano

1/4 tsp Thyme

1/4 tsp Black Pepper

1/8 tsp Sea Salt

2-3 sprigs fresh Dill

1 small clove minced garlic

1 cup Grape Tomatoes cut in half

1 Cucumber sliced and quartered

1 sliced Red or Bell Pepper

1 cup chopped Cauliflower

1/4 cup chopped Red Onion

1/4 cup sliced Kalamata Olives

1/2 cup Feta Cheese (optional)

I like to use a canning jar to mix these ingredients together; olive oil, apple cider vinegar, garlic, dill, spices, shake in a jar by shaking with the lid on (or use a blender). After it is well mixed, pour over vegetables mixture.  Cover and marinate in the fridge for at least 1 hour. The longer you marinade the better.

7 Bean Salad

These are some of my favorite beans I like to use. You should use your favorite varieties of beans.

1 can Green Beans

1 can Red Kidney Beans

1 can Pinto Beans

1 can White Beans (Northern, Navy)

1 can Small Red Beans (Azuki, Cranberry)

1 can Black Beans

1 can Wax Beans

1 can Beets (Diced, Shoestring)

1/4 cup Onion (grated)

 

Drain juice from beans, beets dump in a bowl, add chopped onion. Make Greek Marinade, thoroughly mix together. For best results refrigerate overnight. The longer these veggies marinade, the better. This dish is made to feed a large crowd. You can make a smaller salad by using fewer varieties of beans.

How To Make Zucchini Pasta

Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.

Zucchini peeled

 

If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.

 

Zucchini shreds

If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.

 

Zucchini Mandolin

You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.

Vegetables In Greek Marinade

marinated veggies

1/2 Cup Olive Oil

1 1/4 Cup Apple Cider Vinegar

1 Tablespoon Oregano

1/2 tsp Thyme

1/2 tsp Black Pepper

3 Tablespoons Honey

1 tsp Salt

1 small clove minced garlic

Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables.  Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.

Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.