It has been forever since I have shared a recipe post. I recently meet a lady (and I wish i could remember her name) who brought up my blog in conversation. She said she loved the recipes and encouraged me to post more. So here I am!

On my personal Facebook page I posted a photo of my Cauliflower Fried Rice that my kids and i devoured. I had many people message me and ask for the recipe, some of you got it, others did not (my bad!) So I thought i'd  start things back up by sharing the recipe. Here you go!

Cauliflower Fried Rice!

Ingredience:
- 1 medium-large caulifower head, rinsed
- 1 tsbp. sesame oil
- 2 egg whites
- 1 large egg
- pinch of salt
- 1 tsbp. grapeseed oil
- 1/2 onion, diced
- 3/4 cup frozen peas and carrots
- 2 garlic cloves, minced
- 3 tbsp. Braggs Soy Sauce
- 4 Scallions, diced. (white and green parts!)

Direction:
1. Remove the core of the cauliflower, rinse and let dry.

2. Cut Cauliflower head into small pieces and place into a food processor - pulse until the cauliflower is small, and looks like rice. DO NOT OVER PROCESS! You want a loose rice texture, not mushy.

3. Combine egg and egg whites into a small bowl and beat well. Season with a pinch of salt.

4. Heat large skillet or wok over medium heat and coat with 1 tbsp. oil of your choice (grapeseed recommened)

5. Add the eggs to the skillet and cook; set aside.

6. Add the seasame oil, onions, 1/2 of the scallions, peas, carrots and garlic and saute for about 3-4 minutes or until soft.

7. Increase the temperature of the skillet to med. high. Add the cauliflower "rice" to the sauted mixture and add 3 tsbp. of Braggs Soy Sauce.

8. Mix well and cook for approx. 6-8 minutes, stirring frequently until the cauliflower is tender.

9. Add the cooked eggs, then remove from heat and mix in the remaining scallions.

I'm back!!! I apologize for the lack of posts this holiday season. I hope everyone enjoyed the holidays! It sure was a crazy one full of cheer but also sickness for my family. However, we are all back to normal and healthy once again so the posts are back! Kicking off the New Year with a recipe that is perfect for the winter months and to freeze for left overs. This Easy Cabbage Roll Skillet taste so much like the legit cabbage rolls but way less time to make! Let the skillet do all the work for you! ENJOY.

​Ingredients:
​- 1 large yellow onion, chopped
​- 1 tbsp. extra virgin olive oil (or Challenge Friendly cooking oil of choice)
​- 2 lbs ground turkey
​- 4 cups cabbage, coarsely chopped
​-  1 3/4 cup tomato sauce
​- 1 large can diced tomatoes
​- 1 cup brown long grain rice, uncooked
​- 1 1/4 cup water
​- 2 tsp. salt
- 1/2 tsp. black pepper
​- Fresh herbs (parsley, green onions) & Greek yogurt, for serving

​Directions:
​1. Preheat large deep non-stick skillet on medium heat and coat pan with olive oil..
​2. Add onion and cook for a few minutes, sitting occasionally. Add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally.
​3. Reduce heat to low-medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir.
​4. Add tomato sauce, diced tomatoes, rice, water, salt and pepper and stir well. Bring to a boil, cover and reduce heat to low. Cook for 55-60 minutes. DO NOT OPEN THE COVER! Check if rice is cooked and if not (mine was!) add 1/4 cup water, cover and cook for an extra 5-10 minutes.
​5. Serve warm topped with Greek yogurt and fresh herbs (optional)

​This can freeze for up to 3 months!

Need some comfort food on a cold day? You must try this Challenge Friendly version of Shepherd's Pie. Who said challengers can't indulge in an old classic favourite!? Add the veggies your family likes best and ENJOY!!

Ingredients:
1lb ground beef (or turkey)
1/2 medium onion, diced
1 tbsp. olive oil
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
1 cup corn
1 cup green beans
2 cups tomato sauce
3 large sweet potatoes, peeled cubed.
1/2 cup goats mozzarella cheese 

Directions:
1. Preheat oven to 350.
2. In a medium pot, boil sweet potatoes until soft.
3. While sweet potatoes are boiling, heat olive oil on medium heat in a large pan and sauté onions for 3-5 minutes.
Add ground beef (or turkey); brown and add, garlic powder, salt and oregano.
4. Add cooked corn, green beans and tomato sauce. Heat throughout. Spoon meat mixture into a casserole type dish.
5. Once potatoes are softened, drain all water and mash. Cover the meat mixture with the mashed sweet potatoes.
6. Sprinkle pie with goats mozzarella cheese and place in the oven for 10-15 minutes or until heated through.

TIP: This is also a great recipe to pre-make. Feel free to prep this dinner, cover and place in the fridge until you are ready to eat. Bake for 35 minutes to heat through if prepping.

Fall is coming!!!! That means all things PUMPKIN! This recipe for "Two Minute Pumpkin Pie" is perfect to bring along to your Thanksgiving Diners or gatherings. I made this and enjoy half of it straight out of the microwave and saved the other half as a left over and it was just as amazing warmed up the next day. It's easy, quick and full of flavour!

Ingredients:
- 3 tbsp. of almond meal
- 2 tbsp. of coconut oil
- 1 egg
- 1/2 cup of pumpkin puree
- 2 tbsp. of almond milk
- 1 tsp. of pumpkin spice
- 1 tbsp. of apple butter or date butter
- 1 tsp. vanilla extract
- A dash of sea salt
- 1/2 tsp. of baking powder

Directions:
Mix everything together really well. Place in a mug or a small microwave safe dish and microwave for 2 minutes. (TIP: every microwave is different, this pie should be cooked through so an extra 30-60 seconds may be needed.)

This weather reminds me of all my favorite crockpot recipes, and this one is at the top of my list. The sweet potatoes give this chili a bit of a sweet taste which is why I love it so much. It's perfect to freeze for lunch or dinners to enjoy over and over again.

Ingredients: 
- 1 tbsp. olive oil
- 1 cup diced onion s
- 2 garlic cloves
- 1lbs extra-lean ground turkey
- 1 cup red bell pepper, seeded and diced
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 cups sweet potatoes, peeled and diced
- 1 can diced tomatoes, undrained
- 1 can red kidney beans, drained and rinsed
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 2 tsp. red pepper flakes
- 2 tsp. paprika
- 1/2 tsp. coriander
- salt and pepper to taste
- Chopped green onions for garnishing
- Plain Greek yogurt (optional topping)

Instructions:
1. Heat olive oil in a medium skillet over medium-high heat.
2. Add onions and sauté for 3 minutes, then add garlic and sauté for 1 minute.
3. Add extra-lean ground turkey and cook about five minutes. Set aside.
4. Add to a crockpot: celery, carrots, sweet potatoes, diced tomatoes, red kidney beans, tomato sauce, chicken broth, red pepper flakes, paprika, coriander, salt and pepper to taste.
5. Pour browned ground turkey, onions and garlic mixture into the crockpot.  
6. Stir mixture well, cover with lid and simmer on low heat 5-6 hours
7. Top with green onions and plain greek yogurt (optional)
8. ENJOY!!

Challenge Friendly Chocolate Cupcakes

This recipe can be used to make cupcakes or a cake. Makes 18 regular sized cupcakes or 24 mini cupcakes. Enjoy these slightly warmed and with a cup of tea for breakfast or a snack! 

Ingredients:
1/3 cup butter
1/2 cup cocoa powder
3/4 cup packed pitted dates
1/4 cup water
1 can drained and rinsed black beans
4 eggs
1 tsp. vanilla
1/4 cup almond or rice milk
2 cups spelt flour
1 tsp. baking soda
1/4 tsp. sea salt

Directions:
Preheat over to 350F. Grease muffin tin or line with paper liners.

In a small sauce pan, melt butter and powder and set aside. (watch carefully, don't allow this mixture to bubble). Puree the black beans, dates, and water until smooth, about 2 minutes. Once smooth and frothy, add one egg at a time, pulsing after every egg. Continue to process on high, add vanilla and the cocoa powder and butter mixture. Add almond or rice milk and process until completely smooth.

Transfer mixture to a mixing bowl. Stir in spelt flour, baking soda and salt. Continue to mix until smooth and combined. Spoon batter into prepared muffin cups, filling them 3/4 cup full. Bake muffins for 22-25 minutes, until tester inserted into center comes out clean. Cool in pans for 5 minutes. Remove muffins from pans and cool on a rack.

The perfect party pleaser! Serve this dip hot OR cold with any Challenge Friendly cracker or pita!

Ingredients:
- 1 small eggplant, steam removed and peeled
- 1 cup chopped onions
- 4 whole garlic cloves
- 2 tbsp. olive oil
- 1 cup plain greek yogurt
- 2 tsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper

Instructions:
1. Preheat over to 400 degrees. Slice eggplant and place on greased baking sheet.
2. Top eggplant on baking sheet with chopped onions and whole garlic cloves
3. Drizzle olive oil and bake for 40 minutes, flipping over after 20 minutes.
4. Allow to cool.
5. In a food processor, add eggplant and pulse until almost smooth.
6. Transfer eggplant mixture to a bowl and add plain greek yogurt, lemon juice, salt and pepper.

This cucumber salad is so refreshing and delicious and has no mayo! Which means it's a Challenge Friendly YES!

Ingredients:
- 1 Bell Pepper
- 2 English Cucumbers
- 1 small red onion
- 1 tbsp. Balsamic vinegar
- 2 tbsp. Lemon juice
- 1/8 tsp. Black pepper
- 1/2 tsp. Salt
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 cup Light feta, crumbled

Directions:
Chop raw vegetables and whisk remaining ingredients together. Pour dressing mixture over vegetables, toss well and enjoy!

Canada Day is coming which means BBQ gatherings! These Zucchini Turkey Burgers with a side of Zucchini Tots are totally Challenge Friendly, delicious and I guarantee family and friends will be asking you for a bite! The burger is topped with a tomato, mustard and taboule. See below for both recipes!

Zucchini Turkey Burgers
Ingredients:
- 1 cup grated zucchini
- 1lbs lean ground turkey
- 1/4 cup breadcrumbs (I use end pieces of any challenge friendly bread, toast it and then process in a food processor until a breadcrumb texture forms)
- 1 clove of garlic, grated
- 1 tbsp. red onion, grated
- 1 tsp. sea salt
- 1 tsp. pepper
- oil for cooking

Directions:
1. Squeeze all the moisture from the zucchini with paper towel
2. Combine all ingredients well in a large bowl. (makes 4-5 patties)
3. Spray cooking surface with oil to prevent sticking. Cook the burgers on medium heat for 5-8 minutes on each side or until they are no longer pink inside.
4. Serve with choice of toppings!

Zucchini Tots
Ingredients:
- 1 packed cup of grated zucchini
- 1 large egg
- 1/4 medium onion, finely chopped
- 1/4 cup rated goats mozzarella cheese or goats cheddar cheese
- 1/4 cup challenge friendly breadcrumbs (see burger recipe for this)
- 1 tsp. seasoning blend ( I used Mrs. Dash original blend - see picture of label)
- 1/4 tsp. sea salt
- pepper to taste

Directions:
1. Preheat oven to 400F. Spray a baking sheet with cooking oil
2. Taking the 1 cup of zucchini, squeeze all the moisture from the zucchini with a paper towel.
3. In a large bowl combine all ingredients.
4. Spoon about 1 tbsp. of mixture into hands and roll into an oval shape. Place on baking sheet and bake for 16 minutes, flipping half way through until golden brown.
Makes about 9 tots.

Who doesn't love COOKIES!!!!! We have shared this recipe once before but in case you missed it or want to find the recipe easier, it's now posted here! These cookies are soft, chewy and a HUGE favorite among Challengers. The second they are in the oven the aroma fills the house and it doesn't take long until the family comes running!

Ingredients:
- 1 1/2 cups ground almonds (can buy this from the Bulk Barn or make your own -1 cup of almonds makes 1 1/2 cups ground)
- 1 1/4 cup medjool dates - pits removed
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. vanilla extract.

Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with an "S" blade, process 1 1/4 cups of dates and ground almonds together until a crumbly texture is formed. Add in the salt, baking soda, egg, cinnamon and vanilla extract and process again until the batter is combined. (TIP: A powerful food process is best to make these in as the batter will become stickier than traditional cookie dough.)
Spoon batter into hands and roll into a ball, place onto lined cookie sheet and press with a fork to flatten (TIP: Wet your hands and fork with water to prevent sticking!)
Bake at 350F for 8-12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes and then transfer the cookies to a wire rack to cool completely.

Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies will last a week in the fridge, and a month or more in the freezer.