Roasted Cauliflower, Feta, and Orzo Salad

Happy Friday everyone! This is the first recipe that I made from Chrissy Teigen’s cookbook, Cravings, and it was so damn good! It’s pretty filling too. I made this over Christmas break and my family, great-grandma and boyfriend all loved it. The flavors blend really well together. If you’re in a “no carbs” phase, you can omit the orzo pasta, but I think it’s better with it. Maybe try it on a high carb or cheat day because it’s worth it. Also, sorry I suck at remembering to take pictures! I’ll try to do better. Keyword: try.

A couple of things to note: The red onions are pretty strong so next I make it I’ll use a little less. It’s all about personal preference. Also, a staple in my house is fresh ground pepper (ya, know… they one with the grinder on top). You can use just plain ol’ ground pepper but fresh ground pepper has better flavor).  Chrissy also makes a note in her recipe about feta. The French kind of feta cheese is a little creamier and milder, the Greek is a little saltier. I personally like the Greek kind better, it’s whatever your little heart desires.


For the cauliflower and orzo:
1 small head cauliflower, broken into small florets (approximately 5 cups)
4 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (All I use now is fresh ground pepper. It has better taste that the stuff that’s already ground)
1 cup orzo pasta

For the dressing and salad:
3 tablespoons  olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 cup crumbled feta cheese
2/3 cup dried cherries
4 cups baby spinach



Make the cauliflower and Orzo: Preheat  the oven to 400°F. In a bowl, toss the cauliflower with the olive oil, the garlic, salt, and pepper. Spread on a baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. Let cool and set aside.

Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 or 2 minutes less than called for (so it’s just a little underdone). Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.

Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time.

Recipe inspired by: Cravings: Recipes for All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen


Greek Spaghetti Squash Boats

It’s been such a long time. So much has happened in between my last post and this one.  I took a hiatus to focus on other things  but I’m back! I want to continue to inspire, help and inform everyone of delicious healthy recipes.   I received Chrissy Teigen’s cookbook, Cravings, for Christmas and I’m cooking my way through it. I’m on a mission to make them as healthy as possible. Stay tuned friends!

Greek Spaghetti Squash Boats

Cook time: 45 minutes

1 medium spaghetti squash, cooked and sliced in half
1 cup of chopped baby spinach
1/2 cup of diced cherry tomatoes
1/2 cup of diced cucumber
2 T of diced red onions
two small cans of black olives, chopped ( I bought already chopped olives.. time saver)
1 1/3 cups of diced grilled chicken
2/3 cup of feta cheese

Tzatziki dressing
1 cup plain Greek yogurt
1/2 cucumber, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
1 tablespoons chopped fresh dill
salt and freshly cracked black pepper to taste


To make the dressing, whisk together all the ingredients. For a thinner dressing, blend ingredients together.
There are many ways to cook spaghetti squash, you can cook it whatever way you want. I halved the squash, scrapped out the seeds, sprinkled with a little olive oil, salt and ground pepper. Then I placed the squash cut side down, and baked at 425 for 35 minutes.
Stir spinach leaves into the spaghetti, then top each half with equal amounts of the cherry tomatoes, cucumbers, onions, olives, and feta. If you made the dressing drizzle to taste over the boat.
Scoop the squash into a bowl, or enjoy it in the boat itself.



Here’s to a happy and healthy 2017!

Good vibes and blessings abound.




Spanish Chickpea and Spinach Stew

Hi y’all *awkwardly waves and side hugs*

Sometimes, a detox, whether it be from sugar, alcohol, TV, social media, etc, is much needed. It’s been incredibly long since I last posted. Between traveling for work, my pets, working out, spending time with my boyfriend and friends, I felt I needed a break from worrying about posting …. so I decided to just live for a little while.  I am someone who is ALWAYS on the go and busy. But I’ve had several friends ask if I still had my blog so I thought it was time to start posting again.

TLDR; Basically… Guess who’s back, back again.Kristen’s back, tell a friend.

**COMING SOON** A friend and I will be starting a YouTube Channel within the next month or so. This channel with be dedicated to fitness and eating healthy (aaaand maybe hair tips for curly hair).  I will post the info at a later date if you care or want to share or subscribe!


Spanish Chickpea and Spinach Stew
Cook time: 40 minutes


2 Tbsp olive oil
3 Garlic cloves, finely chopped
1 Red Onion, finely chopped
3 Tsp cumin (ground)
1 1/2 Tsp Smoked Paprika
1/4 – 1/2 Tsp cayenne pepper or hot chili powder
1 large can of peeled plum tomatoes
1 1/2 Cup chickpeas
1 Tbsp Tomato Paste
Black pepper to taste
Sugar to taste
Fresh Parsley
1 Cup Quinoa *

*You can have the stew by itself or with rice or quinoa. I think it tastes better with it.

1.  If you choose to have quinoa with the stew you’ll need to add 2 cups of water to a small sauce pan and boil the water. Once boiling, turn the heat to low and add the 1 cup of quinoa.  Place lid on the sauce pan and cook for 15- 20 minutes.

2. Heat up the oil in a frying pan and add the chopped onion.  Saute on  low heat until almost translucent, stirring from time to time.

3. Add the chopped garlic. Keep on stirring frequently until the garlic softens.

4. Add all the ground spices to the  onion and garlic mixture and stir them around well. Saute them off gently for a minute or two stirring the whole time.

5. Add tomato paste to the pan and stir it into the onion and garlic mixture.

5. Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan and let the sauce thicken by simmering it on a low heat with no lid on. Make sure to occasionally stir the sauce.

6. Once the sauce thickens, taste it and season with some black pepper. The original recipe calls for sugar to taste. I did not add any but if your tomatoes are a little tangy you might want to add a tsp or two.

7. Stir in the chickpeas and let them warm up for about 5 minutes or so. Next, add in the spinach and place the lid on the pan to let the spinach wilt and cook in the steam.

Recipe cred:
Photo cred: Your truly

Happy and healthy eating


Spicy Cauliflower Burgers

I’m really trying to keep my word and post all the other recipe I’ve made over the past month and a half. These vegetarian burgers are the closest thing that I’ve come to the same structure as an actual burger. This patty didn’t fall apart either! Even though black bean burgers (or any version of this) are incredibly delicious but every time I’ve made them they tend to fall apart. Which is quite annoying! You could totally use this recipe to stuff turkey burgers. Even if you’re not vegetarian you should give this a try. Shake up your life… live a little!


Spicy Cauliflower Burgers
Cook time: approx. 45 mins


  • ¾ cup uncooked quinoa
  • 1 head cauliflower (about 6 cups florets)
  • 3-4 tablespoons oil, divided
  • a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
  • 3 garlic cloves
  • ¾ cup breadcrumbs (or ground almonds)
  • ¾ cup shredded Pepperjack cheese
  • 3 eggs
  • 2 diced serrano peppers


  1. Preheat the oven to 400 degrees. Cook the quinoa (2 cups water and 1 cup quinoa.. or if you are using packaged then prepare according to package)
  2. Cut the cauliflower into florets, transfer to a baking sheet, drizzle with olive oil and sprinkle with spices. I used garlic, cayenne, and cumin.  Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. You don’t need to puree the cauliflower but we do want enough mushiness so it’ll stick together.
  3. Combine the  cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, serrano peppers,  and another teaspoon or two of spicy seasoning if you so choose. This made about 8 patties for me.
  4. In an oiled pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
  5. Top the burger with whatever you want. I’m not gonna tell you how to live your life.
**In terms of level of spiciness that’s completely up to you. Don’t be shy to add more spices or adjust – especially after you fry and taste one of them.


Recipe inspired by:

Photo cred: Yours truly



Have wonderful Tuesday. Sending positive vibes your way!

Happy International Women’s Day 🙂

Much love.

Avocado Pesto with Zucchini Noodles and Asparagus

WOW– its been quite a while since I’ve posted anything on here but that’s life right?  I’ve been incredibly busy.  To make a long story short after watching a couple documentaries on Netflix and wanting to do a healthy cleanse I decided to try to be vegetarian for month (after that month I would decide if I wanted to permanently go vegetarian or not). I wanted to try one month at first because I workout so much I was worried I wouldn’t be getting enough protein. It’s  been about a  week since my month was up and I think I am going to continue.  So…I hate when I am looking for a recipe on a blog and have to scroll down pages and pages of anecdotes before I get to the recipe ( no offense if yours does) so if you really care about my reasoning behind going vegetarian you can call me, beep me, if you wanna reach me.

Obviously the recipes I post are going to be vegetarian from now on but you can totally add any meat or seafood  if you want.

Since it’s been forever since I last posted I have like 10 other recipes to post… inshallah these will slowly start to trickle in the coming weeks.

Avocado Pesto with Zucchini
Noodles and Asparagus
Cook time: Approximately 15 mins


  • 1 large bunch fresh basil**
  • 2 ripe avocadosAvocado Hass
    1/2 cup walnuts or hemp seeds ( I used walnut)
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • About 4 Zucchinis to make Zucchini noodles
  • A bunch of Asparagus

I like things spicy so if you like that too add the following:

  • 2 diced Serrano peppers
  • A couple shakes of cayenne pepper

I added a little water to make it creamier. I also added this magical little gem called “That Green Sauce”. It’s from one of my favorite grocery stores ( it’s only in texas sorry!) H.E.B. It’s technically a salsa I guess but it’s creamier than your traditional salsa. So if you wanted to add a little extra something I would find something similar. I’m sure it’ll taste just as good.

**I didn’t have fresh basil on hand so I used the dried version. I think I did about 4-5 shakes. Just depends on how much you like basil.



  •  Add basil (If you  actually used fresh basil don’t forget to remove the stems before adding those to the blender), avocados, walnuts (or hemp seeds), lemon juice, garlic and salt. If you want to make it spicy then you world add the peppers and cayenne now; pulse until finely chopped. Add oil and process to form a thick sauce. Add pepper to taste. I wanted my pesto on the creamier side so that’s why I added “That Green Sauce. It’s up to you.
  • Make the zucchini noodles and chop up the asparagus. Turn the stove to a medium heat. Toss some olive oil in a pan and add the noodles ( I sautéed them in small bunches) and asparagus about 3-5 mins.
  •  Then add your noodles and asparagus to a bowl and top with your pesto.


Recipe inspired by:

Photo cred: Me

Happy March y’all! Other recipes to follow.