Some days I need a little, ok maybe a big, reminder to eat more veggies! Cheese and wine, welp somehow I don’t need any reminders there haha. I love this soup because it is so simple and full of cauliflower so creamy you won’t even know it’s mostly veggies. The combo of coconut milk + parmesan is also quite lovely. Annnnnd I have some exciting news to share with you! I am now writing on a semi-regular basis for Austin Woman! I couldn’t be more excited to see my recipes in print and forever grateful for all of you for sticking by me this whole time! You can find my first piece in the February 2016 issue here. Now, go make some soup and let me know how you like it!
What came first the chicken or the egg? Well in my case, the egg. Because I did that post on Monday haha. I guess spring has sprung me like a little chicken. I’ve been eating way more of the bird than usual lately. Not sure why, but get prepared to see more.
I figured it was about time for another super, simple dinner recipe. I’ve been eating out a ton lately for both work and pleasure, so when I do get a chance to have a night in, my meal is usually something easy, comforting and some-what healthy. This little gem came about from one of those, what do I have left in the fridge nights. Plus, although I’ve been eating a lot of chicken, it’s been mostly breasts, so I wanted to try something a teensy bit different from what I normally pick up at the market. And this falls into my favorite category of a one dish meal! Everything you need, right in one place. Boom!
For this recipe, you’ll need:
2lbs chicken legs with skin
1 cup diced carrots
1/2 cup chopped cauliflower
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon chopped rosemary
1 tablespoon olive oil
1 ounce fresh lemon juice
1 teaspoon each kosher salt and black pepper
Pre-heat oven to 350 degrees. In a baking dish, toss carrots and cauliflower together. Mix olive oil with lemon juice and herbs. Spread over chicken legs and place on top of vegetables. Bake for 45-55 minutes or until chicken is cooked through.
Easiest chicken dish ever I think!
What are some of your favorite ways to make one-dish chicken dinners?
Today’s post is inspired by simple goodness. I feel like I get busier and busier by the day, so quick and easy have become my go-to. These brussels and cauliflower work great as a side, or as a meal if you’re me!
The curry and garlic add a ton of flavor. Plus, you only need one pan!
For this recipe, you’ll need:
1 cup chopped cauliflower
1 cup quartered brussel sprouts
2 tablespoons olive oil
1 tablespoon minced garlic (or more!)
1/2 tablespoon curry powder
2 teaspoons kosher salt
1 teaspoon red pepper flakes
Start by mincing and chopping everything up.
Add the brussels, cauliflower and garlic to the pan with olive oil. Stir over medium heat for about one minute.
Add the curry powder, red pepper and salt. Sauté over medium heat for 15 minutes or until tender. Stir frequently.
And there you have it! The perfect quick and easy side. Bonus it’s vegan for those of you who are into that.