This recipe is sponsored by Walmart. I used their product to make this delicious Roasted cauliflower with parsley and lemon. The opinions and text are all mine. The end.

Seasonal vegetables is something that I always strive to use as much as possible. This summer I have been cooking quite a bit with one of my favorite vegetables, cauliflower. When it comes to cauliflower, one of my favorite ways to serve it is roasted. I have made it my mission to make at least one new cauliflower recipe per week the past 2 months and this roasted cauliflower with parsley and lemon recipe has been one of my favorite by far.

I was recently at Walmart’s Rediscovering America Campaign at the James Beard House in Manhattan where it tasks 10 James Beard Chefs that feature fresh, affordable fruits and vegetables available at Walmart.

The recipes that were showcased were nothing but sensational. All canapés were delicious, unique and super tasty. All chefs made sure to use fresh seasonal ingredients which elevated the quality of the recipes by providing a tastier result.

Then menu for the Walmart’s Rediscovering America Campaign consisted of:

• Okra fries.
• Shishito peppers.
• Cauliflower curry with coconut sticky rice.
• Brussels sprout Yassa, spiced broccoli with avocado pistou.
• Watermelon cucumber salad with west African peanut sauce.
• Brown rice milk ice cream with organic strawberries.

I mean, don’t these recipes look sensational? I really don’t know what my favorite was but the cauliflower curry and Brussel sprouts were just plain sensational. Nothing like using fresh seasonal vegetables to obtain top notch tasty recipes.

I am extremely happy that Walmart is committed to offering a fresh, broad assortment of locally grown and organic produce to our customers.

Supporting local farmers allows Walmart to not just positively impact the economy, but also offer our customers incredibly fresh, high-quality produce. And we literally support thousands of American farmers.

This roasted cauliflower with parsley and lemon recipe was super simple yet delicious. Just a few ingredients, a few minutes for prep and you have an awesome vegetable side dish or appetizer. The lemon, parsley and oil were a fantastic combo for the dressing and paired with the roasted garlic and cauliflower it was a match made in heaven.

When cauliflower is roasted it becomes nutty and buttery which is the perfect vehicle to introduce just one or two more ingredients to enrich its flavor.

One thing to keep in mind with cauliflower is to be careful not to over roast it. I roast cauliflower for just 10 minutes, check and then rotate for another 2-3 minutes. I don’t like my cauliflower super soft. I like it with some sort of a crunch so if you are like me I suggest that around the 10 minute mark you start to check on it.

Roasting cauliflower is one of my favorite ways to prepare cauliflower. I tend to make double the batch to be able to enjoy it a few days through out the week. My family doesn’t mind leftovers and since we all love cauliflower so much it is a win win when making more.

With this recipe you can swap the main vegetable if you like. If you prefer to use Brussel sprouts or even broccoli instead of cauliflower you can do so. It will work great as well. I think next time I might actually use Brussel sprouts.

I hope you get to make this amazing simple, healthy super tasty roasted cauliflower with parsley and lemon. If you like cauliflower and I am sure it is going to become one of your favorite recipes to prepare.

Enjoy!

Roasted cauliflower with parsley and lemon

Miryam's original recipe

Yield: 4 servings

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

• 2 large head cauliflower, cut into large florets
• 1/4 cup extra virgin olive oil
• 6 garlic cloves, minced
• Salt
• Pepper

Dressing

• 1/4 cup sunflower seeds
• 1/4 cup minced parsley
• 1/4 cup extra virgin olive oil
• juice of 1 lemon

Directions:

Preheat the oven to 450° F. Toss the cauliflower and garlic with the oil and a generous pinch
of salt. Spread on a baking sheet and roast for 10 minutes, turn once and roast further for
another 5 minutes.

Combine sunflower seeds, parsley, olive oil and lemon juice in a small bowl and stir to
combine. Taste and season with salt and freshly cracked black pepper.

Arrange the cauliflower on a large serving plate and spoon the dressing over it. Toss to serve.

The post Roasted cauliflower with parsley and lemon appeared first on Eat Good 4 Life.

Baking is one of my favorite ways to spend time in the kitchen. Baking helps me decompress and is a form of therapy for me. Breads are a special choice for me to make whenever I feel like I want to spend more time in the kitchen. This time in the kitchen, I chose to make a batch of quick orange sweet rolls that don’t require multiple dough rises.

Coincidentally, tomorrow is National Orange Juice Day! What better day for these orange-flavored treats?

Roll recipes can take quite a long time to prepare given that most recipes call for multiple dough rising times. However, with this recipe you don’t have to waste much time with the rising step.

The only rising time you need is after rolling and placing them in the pan prior to baking. They rise for one hour, then you can start baking. Once you place the rolls in the oven, they will keep rising and you will obtain the desired fluffiness and rise of conventional cinnamon rolls.

I was quite pleased with how these quick orange sweet rolls turned out. My family enjoyed them thoroughly and on top of that, the rolls weren’t too sweet!

It was also my first time using cream cheese for the frosting. It is definitely my favorite way to frost rolls now and going forward, this is what I will be using.

For the perfect orange flavor, I chose Florida’s Natural^® Brand Orange Juice. Whenever possible, I choose top notch, quality ingredients to make sure my recipes turn out when it comes to flavor, and Florida’s Natural delivers.

Florida’s Natural is made from one simple ingredient — Florida oranges. And only Florida oranges. No water, sugar or preservatives are added. The orange juice comes from pure Florida oranges. There are no artificial flavors or ingredients. I choose Florida’s Natural because the oranges are simply squeezed, flash-pasteurized and poured into cartons that ensure a fresh straight-from-the-grove taste.

Finally, I prefer this recipe because the rolls aren’t too sugary or sweet.  If you prefer your rolls on the sweeter side, you can add more frosting. For my family, a teaspoon on each roll is good.

If you have any leftover frosting, you can also freeze it for the next time you make these quick orange sweet rolls. I intend to use it next time I make these rolls…which will be very soon!

If you are looking to bake in the upcoming days, give these quick orange sweet rolls a try. These are one of the best roll recipes I have made to date.

Enjoy!

.    .   

Orange sweet rolls

Miryam's original recipe

Yield: 8 servings

Ingredients:

Dough:

• 1 cup Florida's Natural orange juice
• 1/2 cup lukewarm milk, any kind will work
• 3 tsp active dried yeast
• 1/2 cup unrefined sugar
• 1 egg plus 2 egg yolks, at room temperature
• ¼ cup unsalted butter, melted
• 3 cups bread flour
• 2 cups whole wheat pastry flour
• 3/4 teaspoon salt

Filling:

• 1 cup unrefined sugar
• 2 tbsp ground cinnamon
• 1/2 tsp cardamon
• 2 egg whites

Cream cheese frosting:

• 4 oz cream cheese, softened
• 2-3 tps orange juice
• ¾ cup powdered sugar replacement
• 1 tsp vanilla extract

Directions:

In a bowl of an electric mixer, add warm milk, yeast, sugar, butter and orange juice. Mix until combined.

Place dough hook-on mixer, add the flour, 1 cup at at time, and knead dough on medium speed for 5-6 minutes. Dough should form into a nice ball and be slightly sticky. (The consistency of the dough should be slightly sticky)

Transfer dough over a large flat piece of plastic wrap and roll out into a 14x9 inch rectangle. In a small bowl, mix together sugar, cinnamon, cardamon and egg whites. Spread filling over dough leaving a ¼ inch margin at the far side of the dough.

Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2-3 inch sections with a serrated knife.

Place cinnamon rolls in a greased baking pan. Cover with a clean warm towel and let rise for 1 hour.

Preheat oven to 350 degrees F. Remove towel and bake orange rolls for 25-30 minutes or until just slightly golden brown on the edges.

While the rolls are baking, in the bowl of an electric mixer, combine cream cheese, orange juice, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over orange rolls and serve immediately. (Allow rolls to cool for a 15 minutes before frosting)

NOTE: If you don't have a stand mixer you can use a wooden spatula to mix ingredients and use your hands for kneading the dough. 

The post Quick orange sweet rolls appeared first on Eat Good 4 Life.

I have recently started researching and using more superfood powders. While there might be a bit pricy they tend to last a long time. I used them mostly to add them to my smoothies as well as with overnight oats recipes. They are the perfect healthy addition.

I started working at the beginning of September so every single weekend I plan my meals for the week. Breakfast always consist of some sort of overnight oat recipe so have to make sure I change the flavor from week to week.

When I make overnight oats, I always make enough to last for the whole week, especially enough to have for the kids and myself. The apple pie flavor I made last week didn’t last that much, it was plain sensational  however this flavor is equally as good.

For this Superfood chocolate overnight oats I use some superfood powders:

1. Baobab:  Rich in vitamin C and believed to have antimicrobial, antiviral, anti-oxidant, and anti-inflammatory properties.
2. Carob: Great source of antioxidants, high in fiber and calcium and helps relieve diarrhea
3. Maca: Enhances energy, stamina, athletic performance, and memory, increases libido and infertility.
4. Lucuma: Packed with vitamins, minerals, antioxidants. Is a low GI sweetener.
5. Cacao nibs: Mood enhancer, high in fiber, antioxidants, magnesium, potassium and iron.

All these powders I get online. I have a monthly subscription so I always make sure I never run out. Having a well stock pantry is a must for me.

There are other superfood powders I have purchased that I also add to my smoothies. I will make a recipe and share them with you as well. They are truly the bomb.

Anyways, if you haven’t tried to make overnight oats yet I urge you to give it a go, there are plain sensational.

Superfood chocolate overnight oats

Miryam's Original Recipe

Yield: 16 servings

Total Time: 10 minutes

Ingredients:

• 16 oz gluten rolled oats
• 32 oz nut milk
• 1/3  cup maple syrup
• 1/3 cup cocoa powder
• 1/2 cup chia seeds
• 1/4 cup cacao nibs
• 1/2 cup organic peanut butter
• 1 cup hazelnuts, chopped
• 2 tbsp carob powder
• 2 tbsp baobab powder
• 2 tbsp lucuma powder
• 2 tbsp maca powder

Toppings

• Fresh strawberries
• Cacao nibs
• Unsweetened shredded coconut
• Hazelnuts, chopped

Directions:

In large mixing bowl mix all the ingredients. You may need a bit more milk if you like. I prefer mine a bit more liquid like than pudding consistency so I added more. Place mixture in the refrigerator overnight. You make start eating it the next morning.

This recipe will keep in your refrigerator covered in a glass container for up to 1 week. You can also add any other type of nuts you may like.

The post Superfood chocolate overnight oats appeared first on Eat Good 4 Life.

With smoothie bowls you can make endless variations. For this one I just kept it simple. Pretty much just bananas, raspberries and some healthy toppings.

Many other times I add some other ingredients such as spirulina and turmeric, which I love to incorporate as much as possible. I love spirulina because it helps rid the body off harmful toxins. The taste is quite funky, so if using, a teaspoon goes a long way.

Anyways, I know spring is here and in NJ, which is what I live, it actually snowed today. I am really looking forward to some warmer days. Not summer quite yet because I despite the humidity, however, a bit of warmer days would be great.

Where are you located? I must confess that even though I live in NJ it has never felt like home. I have been exploring the idea of moving my family somewhere that is not as populated, more quiet and where houses are not on top of each other. I would like to have my neighbors a bit more spread apart. Will see what I can find because I know my family wouldn’t mind a change of pace.

Onto the raspberry smoothie bowl. If you have a favorite variation, would you please share?. I have been looking for some other top hit flavors so if you have one please let me know. While my kids like every variation I make I am still looking for some other top hit contenders.

Anyways, I leave you with amazing, healthy and easy raspberry smoothie bowl that I hope you get to make, and remember, if you have an ultimate favorite smoothie bowl recipe, please share.

Until my next recipe.

Enjoy!

raspberry smoothie bowl

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 1 lb frozen organic raspberries
• 2 bananas
• 4 cups non dairy milk
• 2 tbs flaxseed meal

Toppings

• 1/2 cup granola
• Fresh fruit
• Unsweetened shredded coconut

 

Directions:

Place ingredients in your blender and blend until smooth. Divide soomthie mixture onto four bowls and spread topping ingredients over smoothie. Serve immediately.

 

The post raspberry smoothie bowl appeared first on Eat Good 4 Life.

At last I get to post a recipe.

It has been a hectic last 2-3 weeks with PA school. We have just got done completing our summative week and I hope everything went well for me.

We got 2 physical encounters with standardized patients, which I think I did really well, and then one crazy written exam. A lot of you wished me well and sent positive energy and vibes so I hope that worked on my favor. I really want to be done with PA school, travel a little, enjoy my family and eventually start working.

I just need a few months to recharge my energy and eventually start my career as a PA. It has been a very busy, overwhelming past 2 yrs so I think a break is in order.

Anyways, onto this amazing chocolate peanut butter overnight oats bowl recipe.

I love making overnights oats not only because they are super easy to prepare, like 10 minutes max, but because it is super healthy, feeling and tastes super awesome.

I have made a blueberry and coconut overnight oats version that it is also magnificent. If you have not tried to make overnight oats yet I really encourage to do so. I think you will not be dissapointed.

As you may know, this coming summer I am going back to my beloved Spain for almost 2 1/2 months. While in Spain we are going to do some traveling and for a few days I will get to go to Morocco.

I will be going with my best friend, but can you believe that we will be in the Sahara desert in July? We are going to melt but that was the only time that we could make it. We are going to be taking cooking classes and learning about Moroccan cuisine. I really can’t wait.

I will be posting a lot of Moroccan recipes upon my return as well as a lot of pictures and things to do if you ever make it of that part of the world. Stay tuned for that. I think Morocco is going to be epic.

Anyways, I leave you with this amazing chocolate peanut butter overnight oats that I hope you get to try soon. Super easy, healthy and delicious to say the least.

Enjoy!

Chocolate peanut butter overnight oats

Miryam's original recipe

Yield: 22-26 servings

Total Time: 10 minutes

Ingredients:

• 32 oz gluten rolled oats
• 1/2 gallon dairy free milk
• 1/3  cup maple syrup
• 1/3 cup cocoa powder
• 1 cup chia seeds
• 1 cup organic peanut butter

Toppings

• Fresh blueberries
• Cacao nibs
• Unsweetened shredded coconut
• Hemp hearts

 

Directions:

In large mixing bowl mix all the ingredients. You may need a bit more milk if you like. I prefer mine a bit more liquid like than pudding consistency so I added more. Place mixture in the refrigerator overnight and eat the next morning.

This recipe will keep in your refrigerator covered in a  glass container for up to 1 week. You can also add any type of nuts or protein powder if you like.

NOTE: You can half the recipe if you don't like to make such a big quantity.

The post Chocolate peanut butter overnight oats appeared first on Eat Good 4 Life.

I haven’t been able to make new recipes lately. I have a stack of new recipes that I want to tackle but having my last 3 months of Physician Assistant school is giving me a lot of anxiety and very little time to do the things that I want to do.

The next two weeks are going to be hell on earth because I have 3 of my exit exams and I am really praying that I do well enough to pass. I have been working really hard so I hope everything turns out ok. My anxiety doesn’t help but I will try my hardest to get a handle on it….we shall see.

Once I am done with school, I am also planning on spending time overseas. First I would like to secure a job before my departure so let’s see how that turns out as well…. So much to these few months…..Just wish me luck!!!!

This super awesome high protein white bean arugula salad was something I just put together in about 10 minutes….literally. I have never added pesto as a dressing for any of my salads but I think the combo was rather tasty.

As any salad, you can add any veggies of your liking and if you are not too fond of white beans you can just use any other legumes you may like. Chickpeas will go great in this salad as well.

On another note, this coming summer I will be going to Morocco for about 10 days. I have been there once but really didn’t get to explore or do much. I am really excited to explore some of the areas and experience their culture, food and much more.

It is something that I have been wanting to do for quite some time so I can’t wait. I will be posting much of my adventure in my blog so you will be able to learn things to do while there if you ever make it to that side of the world.

Anyways, I leave you with this amazing high protein white bean arugula salad. I have to head to school to practice and study now.

Until my next recipe,

Enjoy!

High protein white bean arugula salad

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

• 15 oz white beans, I used canned
• 7 oz fresh Arugula
• 1 large cucumber, chopped
• 6 oz sliced mushrooms
• 1/2 large red onion, sliced
• 1/3 cup hemp hearts
• 1/2 cup pesto sauce
• 3 tbs rice wine vinegar

Directions:

In a large mixing bowl mix all the ingredients. Toss to combine. Serve.

Note: I have taken this for lunch many times to work. It is the perfect salad.

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