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.

I simply love grilling. Whenever possible, I like to have grilled vegetable skewers. Having grilled vegetables is one of my favorite ways to have them even though I don’t get to grill as much as I would want to. I find that grilled vegetables are way more flavorful and juicy, especially on a charcoal grilled.

Since my family hardly eats any meat or chicken, having grilled vegetable skewers is perfect for us. I always like to find different ways to served vegetables and the flavor the charcoal gives to the vegetables is just very unique and tasty. Everyone enjoys the distinct flavor it gives to the vegetables.

I decided to use Kingsford® Original Briquets. I chose my favorite charcoal, Kingsford Original because it’s ready in 15 minutes and has a long burn time besides that it lights quickly.

Believe or not grilling on a charcoal grill it is easier than you think. Here are a few tips for those that have never tried it before.

Before you light the briquets in your charcoal grill just make sure:

• If you have any leftover ash in your grill dispose of it. Link here on how to do that.
• Clean the grill grates.
• Place the briquets in a mountain shape and light them up.
• Once the briquets have been burning for 15 minutes and are a pale grey color they are ready to be used. Spread them out and place the grill grate over the briquets.
• Preheat your grill grates and oil them slightly to make sure your food won’t stick to it. Now your grill is ready for action!
• I use metal skewers that I find work best. Wooden skewers turn to burn and brake.
• Once I was done grilling, the vegetables skewers were gone in no time. I wish I had doubled the batch. If you have leftover veggies you can serve them the next day on a salad or just simply as a side dish.

Fall is a great season to get creative and use many of the vegetables available at grocery stores. Make your own combinations and use your favorite veggies. Any vegetable combination will do.

I hope you try to give charcoal grilled a go. It is the authentic way to grilling. The flavor it brings to your food is just sensational. Once you start grilling this way you will never go back!

Enjoy!

Grilled vegetables skewers

Miryam's original recipe

Yield: 6 servings

Total Time: 25 minutes

Ingredients:

• 1-2 Large Zucchini
• 16 oz Mushrooms
• 2-3 red Onions
• 2-3 Large Peppers
• 1 tbsp Oregano
• 1 tbsp Garlic salt

Directions:

Alternate chicken and 2-3 pieces of veggies repeating until you have about 3-4 pieces of chicken on each skewer. Repeat until you have run out of veggies and chicken. I got 10 skewers.

Once your grill is ready place skewers in the grill and cook on each side for 4-5 minutes depending on how far you have placed the grill grate from the heat.

Serve immediately.

The post Grilled vegetables skewers 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.

One of my favorite things to do on hot summer days is make frozen desserts. There is nothing like making your own sweet treats and having them on demand, ready to go in your freezer. My latest go-to? This Raspberry Peach Lemonade Sorbet, which is just perfect for the hot days ahead.

This sorbet takes literally 5 minutes to prepare, which is made easy by using Florida’s Natural Lemonade as the base, a much easier alternative to simple syrup. Fresh raspberries, peaches and a touch of maple syrup is all you need to make this recipe.

You don’t even need an ice cream maker! Just mix all the ingredients together and let sit for 2-3 hours in the freezer. Then, it is ready to eat.

As I mentioned, for this recipe, I used Florida’s Natural^® Lemonade with Raspberry & Peach. You can find Florida’s Natural Lemonade in six delicious flavors: traditional Lemonade, Lemonade with Pomegranate, Lemonade with Strawberry, Lemonade with Raspberry & Peach, Lemonade with Blackberry and Lemonade Iced Tea. Whatever flavor you choose, all of Florida’s Natural Lemonades offer a refreshing great taste. They are never concentrated and have no artificial ingredients or preservatives.

Plus, when you buy Florida’s Natural Lemonades, you’re helping to support Alex’s Lemonade Stand Foundation, which funds childhood cancer research. An even sweeter reason to sip!

Making your own sorbet is fun and easy and it can certainly be made in a flash. Homemade varieties taste way better than store bought with no thickeners, stabilizers and nonsense ingredients. I hope you venture out and make your own. You surely won’t be disappointed.

I hope you get to try this raspberry peach lemonade sorbet. It is one of a kind.

Enjoy!

raspberry peach lemonade sorbet

Miryam's original recipe

Yield: 6 servings

Total Time: 5 minutes

Ingredients:

• 1 lb fresh organic raspberries
• 2 cups Florida’s Natural® Lemonade with Raspberry & Peach
• 4 large peaches, peeled and cut into chunks.
• 1/4 cup maple syrup, optional

Directions:

Place all the ingredients in your blender and blend until smooth.

Once the mixture has reached your desired consistency, place in a safe freezer container for about 2-3 hours before serving.

The post raspberry peach lemonade sorbet 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.

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