Cauliflower Tabbouleh Salad


My Cauliflower Tabbouleh Salad by far one of my favourite easy salads as of late! It’s a simple recipe to add to your weekly meal prep and also makes for a great pot luck dish this summer. This isn’t just any plain old salad… it’ll even please your toughest family member ;) Bonus, it’s grain free and low carb!

** If you don’t have a food processor, grate the cauliflower florets. Or, purchase already riced cauliflower!! (If not finely riced, chop into finer pieces like in the photo of this recipe).

1 head cauliflower, cut into small florets
2 cups parsley, chopped with leaves and stems included (approx. 2-4 bunches of parsley)
1/2 cup mint leaves, chopped (approx. 1-2 bunches of mint)
3 roma tomatoes, chopped
1 english cucumber, diced finely
1 large garlic clove, minced
6 tablespoons olive oil
6 tablespoons lemon juice, (approx. 2 lemons)
Salt & pepper to taste

1. In the bowl of your food processor, add the cauliflower florets and pulse until it resembles rice. Place the cauliflower crumbles into a large bowl.
2. Mix together the parsley, mint, tomatoes, and cucumber and minced garlic with the cauliflower. Toss to combine.
3. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.

One Pan Chicken Fajitas

This easy-peasy chicken recipe is my go to when time in the kitchen is limited. It as minimal prep, mess free, it's packed with flavour and one pan is all you need! Make this One-Pan Chicken Fajita recipe for your family dinner or for a quick meal prep. Makes for great leftovers over a bed of lettuce or cauliflower rice. Top with salsa and avocado- my fav!

chicken one pan.url.jpg

Serves 4-6

Fajita Spice mix:
2 tsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp cumin
1 tsp ground coriander seed
1/2 tsp salt
1/4 tsp cayenne pepper

4 skinless boneless chicken breast, sliced into 1/2 inch thick strips
1 medium onion, 4 skinless boneless chicken breast, sliced into 1/2 inch thin strips
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 tbs avocado oil

1. In a small mixing bowl mix together fajita spice mix, set aside.
2. Preheat oven to 400 degrees. Line a baking sheet with a silicon mat or parchment paper (for easy clean up!)
3. Spread onions and peppers evenly onto baking sheet.
4. Top with chicken strips and sprinkle the fajita seasoning all over.
5. Drizzle avocado oil all over and toss everything to coat. Spread into an even layer and avoid too much overlapping.
6. Cook for 25-30 minutes or until chicken is fully cooked and veggies are tender.
7. Remove from oven, and serve over whatever you  cauliflower rice, cassava tortillas or over a bed of lettuce.
8. Finally, top with your favourites such as avocado, cilantro, lime, salsa or hot sauce!