Food Prep

Who Loves Ranch Dressing?

Kyle loves ranch dressing! I am not kidding. 

As a kid, I put ranch dressing on pizza, nachos, and lots of sandwiches. 

I wanted to make my own ranch dressing because not only is it healthier but I know what ingredients is actually in the dressing. 

So, here is my ranch dressing recipe. 

Ingredients:

  • 2 cups of 2% greek yogurt
  • 1/3 cup of buttermilk powder
  • 1 Tablespoon of onion powder
  • 1 Tablespoon of onion flakes
  • 2 Tablespoons of parsley flakes
  • 1 Tablespoon of garlic or garlic paste
  • 1 Teaspoon of Red Pepper (If you want to kick it up a notch)
  • Salt & pepper for taste

Step 1- Toss all of the ingredients in a blender and blend until smooth.

Step 2- Season to taste.

Step 3- Store it in the refrigerator for about 5-7 days in a airtight container or tupperware.

BUNS OF STEEL!

Now that I have your attention obviously these buns are not made out of steel. That would not be tasty. 

Instead they are made out of cauliflower. 

The other day Victoria and I were making burgers but we didn’t have any bread or buns. The only thing we had was cauliflower.

So what does one do when there is only cauliflower? They make cauliflower buns of course!

They do taste pretty darn good and you get to have at least two servings of veggies per burger. BOOMSHAKALAKA!!

Here is my cauliflower bun recipe: 

Ingredients:

-   3/4 of Cauliflower

  • 4-6 Tbsp of coconut flower
  • 2 Tbsp of garlic powder
  • 1 Tbsp of salt
  • 4-6 Eggs

Tools: 

  • Food processor

Step 1: Pre-heat the oven to 400 degrees. Take out a baking sheet and line it up with parchment paper (if you don’t have that, you can use aluminum foil).

Step 2: Put all the cauliflower in the food processor and pulse until finely shredded. 

Step 3: Crack all of the eggs in a large bowl with the dry ingredients and slowly add in the cauliflower and mix it all together. 

Step 4: Take a small portion of the cauliflower mixture and put it on the baking sheet. Press down on the small portion with your hands until it becomes flat. Continue to do this until all of the mixture is on the baking sheet. I personally made 6 buns with this mixture, but you probably could make smaller buns and make more. 

Step 5: Stick it in the oven for about 20-25 minutes or until the bottom is golden brown. 

Step 6: Take them out of the oven and let them sit for about 2 minutes. After that, enjoy a bite into those awesome buns of cauliflower. Haha!

American baked?

This is not French and it’s not fried, so should we call it American baked? 

I am giving everyone my homemade baked french fry recipe. 

IT IS MY JAM (not the jelly kind, the cool kind. Haha)!!!

The best part about this is you can’t tell that they are baked because they are still golden brown and crispy. 

MIND BLOWN!

Without further ado, here is my baked french fry recipe: 

Ingredients:

  • 1 medium russet potato
  • 1 Tbsp olive oil
  • Half tsp minced onion
  • Half tsp garlic powder
  • Basil
  • Salt & Pepper

Step 1: Pre-heat the oven to 450 degrees. Take out a baking sheet and line it with aluminum foil. Make sure you spray the aluminum foil with non-stick spray (I use coconut).   

Step 2: Wash the potato. I like to keep the skin on because I like the taste of it but that is up to you. Cut the potato in half (short ways) then into quarters (long ways), then into slices. Stick all of the cut pieces of potato in a bowl.

Step 3: Put all of the spices into the bowl with the potato slices and pour 1 tablespoon of olive oil on top. Mix until all of the potato pieces are covered and then dump the fries on the baking sheet.

Step 4: Line up the fries evenly on the baking sheet and make sure they are not touching each other (if they are, they will steam each other and it will take longer to cook). 

Step 5: Stick them in the oven for 20 minutes. Once the 20 minutes are up, take them out of the oven and flip them. Put them back into the oven for another 10 minutes. 

Step 6: Take them out and let them cool down for about 2 minutes. Then enjoy the crunch of the delicious baked french fries.

Not Your Normal Mashed Potatoes

We're going to keep the mash a little lighter and use cauliflower. You heard that right everyone. Mashed Cauliflower!

Not just any mashed cauliflower, I’m about to give you my mashed cauliflower gratin.

If your kids aren't big veggie fans, this is a great trick (Shhhhh!! Don’t tell them). They won’t be able to tell the difference.

Here we go people, my mashed cauliflower gratin recipe:

Ingredients:

Cauliflower

Parmesan cheese

Panko

Almond milk

Olive oil

Salt

 

Tools:

Food Pressor (If you don’t have one, you can use a potato masher or fork)

Deep dish pan

Step 1: Cut the cauliflower into florets and toss them into a pot of boiling water for roughly around for 15 minutes or until fork tender. Set some florets to the side and finely chop them for the topping.

Step 2: Time to make the topping while the cauliflower is cooking. On a baking sheet or a large surface, combine the raw florets (finely chopped), about 1/2 cup of panko, 1/4 of parmesan cheese, salt, and 1 teaspoon of olive oil. Mix it around and admire your topping.

Step 3: Set your oven at 400 degrees for the upcoming step. Then put the cooked cauliflower into the food processor. Add salt, 1/8 cup of parmesan cheese, and about 1/4 of almond milk. Pulse it until all of the cauliflower is mashed and it looks like mashed potatoes. 

Step 4: Transfer the mashed cauliflower to a deep dish pan. Add the topping to the mashed cauliflower and spread it around until it is even. Toss it in the oven for about 20 min (if you are really short on time, put the oven on broil and leave the gratin in until the top is golden brown).

Step 5: Take it out of the oven and let it sit for about 2mins to cool down. Serve when ready! BOOM!!!

Got Almonds?!

Just a guy and his puppy!

Just a guy and his puppy!

Almond milk that is….

Victoria and I usually have at least 96 ounces of almond milk ready to go. Not kidding. We love the stuff! This is a great option for those that are lactose intolerant and it’s low in fat. 

Fun fact: it also contains minerals like calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. Woohoo!

Ingredients:

Almonds

Water

Dates (Optional) 

Vanilla extract (Optional)

Salt

Tools:

Blender

Strainer

Cheese Cloth (If you don’t have one, paper towels work perfectly) 

Large bowl

Step 1: Soak a cup of almonds in a bowl of water for 8-48 hours. Make sure the almonds are completely covered by the water.

Step 2: Pour the almonds into the strainer and get rid of all the water. You may notice that the almonds look bigger. 

Step 3: Put the almonds in the blender. Measure out 4 cups of water and pour in (for every cup of almonds, you would use 4 cups of water).

Step 4: Technically, those are the only ingredients you need but I like to sweeten it up a little. If you do too, add two dates and 1 teaspoon of vanilla extract with a pinch of salt (Don’t forget to remove the pits from the dates).

Step 5: Blend on low for 1 minute. As that is blending, grab your large bowl, strainer, and cheese cloth (or paper towels). Put the strainer on top of the large bowl (this will catch any almonds that might slip out of the cheese cloth) and lay the cheese cloth on top of the strainer. 

Step 6: Once the almonds are all blended, take the blender over to your station and slowly pour the almond milk onto the cheese cloth (the cloth or paper towel should catch all of the chopped almonds). Pick up the corners of the cloth and squeeze out the milk and throw away the almonds. You might have to do this a few times to get all the almond milk out.

Step 7: My favorite step! Enjoy the frothy almondy goodness. Maybe, even with a puppy. Haha! Just kidding! I promise we really don’t give him almond milk.

Why Did They Let the Turkey Join the Band?

Is that a bean stalk or a brussel sprout stalk? Ha!

Is that a bean stalk or a brussel sprout stalk? Ha!

….Because he had the drumsticks. HAHA!! I crack myself up.

Thanksgiving is a time for gratitude, a time for family & friends, and LOTS of food!!! I’m kind of excited because I love to eat. 

Who doesn’t?!

The best part about all the food (for me at least) is definitely the sides. I’m here to give you my turkey bacon brussels sprouts recipe. This one might turn some heads at thanksgiving. 

Normally there’s so much rich, calorically-dense food on the table, that it’s a great idea to have something more fibrous and green, but also appealing.

Ingredients:

2 and half pounds of Brussel sprouts

1 large Onion (chopped)

4-6 Slices of turkey bacon

Olive oil

Thyme (optional)

Salt & Pepper (For Taste)

Lemon Juice (Optional)

Step 1: Bring a large pot of water to boil and cut the brussels sprouts in half.

Step 2: Once the water boils, toss in the brussels sprouts for about 3-5min or until slightly tender.

Step 3: While the brussels sprouts are boiling, cook the turkey bacon until slightly brown in a large pan on medium heat.

Step 4: Take the bacon out and set aside. In the same pan, toss in a teaspoon of olive oil and chopped onion, stirring often.

Step 5: Once the onions are slightly soft, lower the heat and toss in the brussels sprouts. Add salt, pepper, and thyme. Mix all together and taste.

Step 6: Once the brussels sprouts are tender, mix in the turkey bacon and lemon juice. 

Step 7: Enjoy the deliciouso-in-your-bellyoso!

What Kind of Socks Do You Need to Plant Squash?

…Garden Hose! Get it?!!

When you look at certain variations of squash (by the way, did you know there are more than 50 variations of squash) are you unsure how to eat it? You might say, “What the heck am I supposed to do with that?!” or “That doesn’t even fit on my counter!” Haha!

There are technically two types of squash, summer and winter squash. More popular types of summer squash include: yellow zucchini, crookneck squash, and Cocozella Di Napoli (Italian heirloom zucchini).

The most well known types of winter squash include: acorn squash, butternut squash, and kabocha squash (sweet with a mild nutty flavor). 

Today I am going to show you how to prepare one of our favorites, an acorn squash. It is soooo easy it will blow your mind. 

Ingredients:

-acorn squash

-olive oil (you can use coconut oil if you want to make it sweeter)

-salt & pepper

Step 1: Preheat oven to 375 degrees

Step 2: Wash the acorn squash and dry it

Step 3: Cut the top of the acorn squash to get rid of the stem so it’s easier to handle

Step 4: Cut the acorn squash down the center from the bottom

Step 5: Take out all the seeds and guts (you can use the seeds for a later time)

Step 6: Score the acorn squash vertically and horizontally. Score simply means to cut a line on the surface of what you’re cooking. I do this to allow the oil to get all the way through

Step 7: Rub the olive oil all over the acorn squash (except the skin) and season with salt and pepper

Step 8: Place it in the oven for 1 hour

Step 9: My favorite part. TIME TO CHOW DOWN ON SOME GRUB!!!

YUM!

YUM!

Cauliflower Steak Anyone?

Let’s be realistic, there is actually no steak in cauliflower steak. Sorry to let you down so soon, but let’s just get that out of the way. Cauliflower is a great substitution for high carb ingredients like dough, cous cous, or mashed potatoes. 

Technically you could get cauliflower all year long, but the best season for it is in the spring. It falls into the cabbage family and it is more difficult to plant than most of the cabbages just due to the fact that it can’t handle climates that are too hot or cold. So, if you were thinking of planting any cauliflower, start planning to plant the seeds in the spring and keep the temperature around 60 degrees. If not, it will bloom too fast. 

Without further a-do here is the recipe for my cauliflower steak.

So here are the ingredients you need:

-Head of cauliflower

-Lime

-Lemon

-Olive oil

-Garlic clove

-Paprika

-Salt

Step 1. Pre-heat oven to 375 degrees

Step 2. In a bowl pour in some olive oil, lime juice, lemon juice, and crushed garlic (you can use garlic powder if you don’t have fresh garlic). Mix it and leave it to the side. 

Step 3. Wash your cauliflower and take off the leaves at the stem.

Step 4. Put a skillet on the stove at medium heat.

Step 5. Cut the cauliflower in half and then cut 1” slices all the way through the stem (the stem will keep the cauliflower together. Without it, it will crumble). 

Step 6. Wipe one side of the cauliflower with the olive oil mixture and season with paprika and salt. 

Step 7. Put a little bit of olive oil in the skillet and slowly put the seasoned side of the cauliflower face down. Cook each side for 6 minutes. 

Step 8. Season the unseasoned side of the cauliflower in the skillet the same way you did before. 

Step 9.  Flip cauliflower and let it sit for another 6 minutes.

Step 10. Take out a baking sheet and spray the pain with non-stick spray (we use Trader Joe’s coconut oil spray but you can use whatever is available). 

Step 11. Take the cauliflower off the skillet and place it on the baking sheet. Cover it with aluminum foil and put it in the oven for 20 minutes.

Step 12. Remove the cauliflower steaks from the oven. Uncover it and let it sit for 2 minutes to cool down.

Step 13. Enjoy the GREATNESS!!!

 

 

“Is Prepping Food REALLY That Difficult?”

A lot of people tend to shy away from food preparation because they feel it would take up too much time. Well…I’m here to see to it that I can convince you other wise (in a snooty Downton Abby British accent). Haha! Here are a few cool tips that have helped me and my awesome clients.

Choose one specific day or a few designated times in the week to cook all of your meals. For instance, if you choose Sunday’s, cook all of your chicken, put together all of your salads in tupperware’s, bake all of your starches in the oven, and you are ready to go for the week ahead. BOOM! If you would like to spread out your days so it doesn’t take as long, you can choose to cook on Sundays, Wednesdays, and Fridays. This will eliminate cooking so much on one day and have fresher meals prepared. 

Sweet Potato Wedges

Sweet Potato Wedges

Chicken for the week

Chicken for the week

If you want to cook everything else but not your proteins, thats easy too! Try a slow cooker. Here’s what I suggest: before you go to bed, place chicken/turkey cutlets, etc. into a slow cooker with broth and spices of your choice. Once you wake up in the morning, you have juicy protein ready to eat (it’s almost like the texture of pulled pork). 

Take ziploc bags or containers of food with you to work. Personally, I use coconut or olive oil on my salads as dressing. If I want more acid I’ll add lemon or lime juice. I’ll put it in a small container and use it later. It’s an easy way to incorporate fats into your everyday adventure. In addition to that, I also put almonds, walnuts, or sunflower seeds in a bag, to add a little crunch to some of my meals.

Coconut oil and Coconut Spray

Coconut oil and Coconut Spray

These are just a few simple tips but the big one is this, YOU SAVE A TON OF MONEY $$$$! In NYC, the average dinner at a restaurant could cost you $150, even without drinks. If you choose to grocery shop once or twice a week, that could be the cost of one week’s worth of food. WOOHOO!!! Saving money and time, who doesn’t want that?! It’s a no brainer. Try to meal prep just for a few weeks and let me know if you can see the changes in your life.