Copycat Sweetgreen Curry Cauliflower bowl 

Lately I’ve been obsessed with sweetgreen’s curry cauliflower/chickpea bowl so I wanted to try to recreate.

The sweetgreen version entails: warm quinoa, hot chickpeas/cauliflower, organic carrots, shredded cabbage, cilantro, raisins, almonds, roasted chicken, sweetgreen hot sauce, curry yogurt dressing. I took the basic ingredients and simplified.

Copycat sweetgreen Curry Cauliflower Bowl

Makes 1 Bowl 

Ingredients –

1/2 cup cauliflower florets

1 Tablespoon of curry Powder, add an extra 1/2 tablespoon if you like spicy

1 Tablespoon olive oil

lemon & olive baked chicken tender, shredded

1/2 Cup of cooked  Quinoa

1/4 Cup of cooked cauliflower rice

1 individual bag of Trader Joe’s omega trail mix 

1 Tablespoon of Trader Joe’s Goddess Dressing 

Salt & Pepper, to taste

Recipe –

1. Follow these directions to make cauliflower.

2. Combine the caulifower rice and Quinoa to make a base for grain bowl

3. When the cauliflower is almost finished heat shredded chicken and Quinoa/cauliflower rice mixture in microwave for 1 minute, or until heated.
4. Once curried cauliflower is done add cauliflower to the bowl of shredded chicken and Quinoa.

5. Add bag of trail mix and dressing and mix throughly

6. Enjoy!


6 Ways to Reuse Leftovers

I absolutely hate letting leftovers go to waste. Try one of these ideas to turn your leftovers into your next culinary masterpiece.

  1. Vegetable Frittata winter-2012_17b       Vegetable frittatas are the perfect way to use some leftover veggies you have laying around.
  2.  Salads

salads-garlic-roasted-butternut-squash-s2                                                              I know this is an obvious option, but get creative with your leftovers to create an interesting salad that elevates your boring “sad desk lunch” up a notch. for some salad inspiration, click here.

3. Grain Bowls 

 california-chicken Rice Bowl.jpg                                                   Put your leftover meat, seafood and veggies over some rice to create a delicious grain bowl. I like to use Trader Joe’s Riced Cauliflower as my base and then top with shredded chicken and veggies. For more grain bowl ideas, click here.

4. Lettuce Wraps

lettuce-wraps                                                                                                         I know most people associate lettuce wraps with PF Chang’s and other Asian restaurants, but lettuce wraps are actually extremely versatile and easy to create. For some lettuce wrap ideas, click here.

5. Tacos

tacos                                                                                Tacos are the perfect way to use any leftovers you have laying around. Just heat up any leftover meat, seafood or veggies you have in your fridge, add to some corn or flour tortilla, top with some salsa and/or guac and you have the recipe for a delicious taco! for taco recipes/inspiration, click here.

6. Stuffed Sweet Potatoes

stuffed-sweet-potato                                                Stuffed sweet potatoes are a cheap and easy way to use your leftovers.  I like adding crumbled burgers either turkey or veggie burgers, topping with veggies and cheese. For more stuffed sweet potato recipes, click here.

4 Basic Recipes to Master in 2017

kerstkaart-staand-ster-label-lo                                              Photo Courtesy of: Kaartje2g0

Happy New Year!! I hope everyone had a wonderful new year’s eve surrounded by family and friends. I thought I would kick off the new year with some basic recipes that I think should be a part of everyone’s cooking arsenal.

  1. Lemon & Olive Oil Baked Chicken Tenders 

Ingredients – 

1 lemon

¼ cup of olive oil

1 package of chicken tenders




  1.  Set oven to 425
  2.     Squeeze lemon and put juice of lemon and olive oil in a ziplock bag, add chicken tenders and marinate for 12-15 minutes
  3.     Spread marinated chicken onto baking dish with tin foil that is greased with olive oil
  4.     Bake chicken for 15 -20 minutes until each piece is fully cooked.
  5.    I let chicken cool and then put a few pieces in a bag in the refrigerator, I base upon what I’m planning to make in the next 2-3 days then I put the rest of the cooked chicken I don’t plan to use in the freezer.

2. Sautéed spinach/kale

Ingredients –

1 bag of spinach or kale

2 1/2 tablespoons of olive oil

1 Clove of minced garlic or 1 tablespoon of garlic powder


1.Heat tablespoon of oil oil and fresh garlic, if using in large pot

2. Add spinach or kale and cook until  green & wilted

3. Add tablespoon of garlic powder

4. Serve warm

3. Baked Sweet Potatoes 

4. Roasted Portabello Mushrooms

All of these recipes are extremely versatile and will be featured prominently in the recipes I will be sharing on the blog in the upcoming weeks/months. Stay tuned for future updates!