Cauliflower gnocchi – love it or hate it? It should be no surprise that my love saga for cauliflower continues with another hit from @traderjoes. Light and pillowy, these puffs of gnocchi were perfection when slathered in a sage butter sauce. Get the saucey dEATs below!

First there was rice, then there was pizza crust and now, cauliflower gnocchi? How do I love thee cauliflower? Let me count the ways…this gnocchi was legit pillowy perfection made with 75% cauliflower plus cassava flour, potato starch, extra virgin olive oil and sea salt. Gnocchi, for those unfamiliar, is a soft doughy dumpling that is traditionally made from flour, potato and eggs. It’s an Italian dish that is most often a replacement for pasta. I’ve made gnocchi from scratch and it’s a time-intensive process that takes some trial and error to get the perfect soft texture. For that reason, this easy prep gnocchi was a major delighter – with the gluten-free aspect being another bonus!

The Trader Joe’s gnocchi comes in a 12 oz. frozen package for just $2.69 – a total steal, though you’ll want a substantial side. The package claims to serve 2.5, but two servings is more reasonable – maybe even 1 if that’s all you’re eating. There are three ways to prep the gnocchi, but I’d recommend the stove top for that perfect sear. It offered a nice crunch in contrast to the soft texture of the gnocchi. I served mine with a rich and flavorful sage butter sauce that was super simple to prepare, but this would also be good with a pesto or even a simple marinara sauce. You could also make this a more substantial dish with additives like asparagus, peas or roasted red peppers.

Sage Butter Cauliflower Gnocchi
Serves: 2

Ingredients:
– 1 package of Trader Joe’s Cauliflower Gnocchi
– 3 T butter (or ghee)
– 8 fresh sage leaves

 

Directions:

Step 1: Heat a skillet over the stove top to medium and empty the contents of the Trader Joe’s Cauliflower Gnocchi into the pan. Add 1/4 C of water, cover, and cook until heated through and the water is evaporated – roughly 6 to 8 minutes.

Step 2: Add the 3 T of butter or ghee to the pan. Allow to sizzle 2-3 minutes or until the butter starts to brown and gives off a rich nutty scent.

Step 3: Remove from the burner and add the fresh sage leaves. Stir to combine and serve with your favorite side dish.

Bon appetit friends!

The post You had me at (cauliflower) gnocchi appeared first on The Shooks Life.

Finally time to put away the sweaters! Hurrah! And, it’s the start of a new month, which means a roundup of my April favorites. See below for the top 10 and if you’ve got places, products or workouts that I should check out, let me know in the comments!

Drumroll, here’s the top 10 places, products and pastimes from April!

1.) Favorite coffee shop:

Ipsento Coffee in Bucktown is my go-to for a Saturday afternoon perk-up post dog park excursion with Moose. They always have unique seasonal beverages like this lychee match tea latte and the best tiny sweet potato-based donuts that don’t even make you feel guilty because they’re so adorably tiny.

2.) Favorite workout:

Climbing indoor mountains at First Ascent bouldering gym made me feel like a serious spiderwoman ready to conquer the world. For more info, check out my blog post on this bad ass experience.

3.) Favorite restaurant:

True Food Kitchen is seriously the bomb diggity (aging myself) when it comes to fresh, seasonal and chef-inspired deliciousness. It’s rapidly expanding with 1 location in Chicago. I finally visited and had to hold myself back from ordering absolutely everything on the menu. I settled on this inside out quinoa burger with two crunchy quinoa patties buns filled with loads of veggies and oozing with hummus and creamy tzatziki sauce. Served with a sweet potato hash to round out the ultimate vegetarian burger experience. Run, don’t walk there…now.

4.) Favorite afternoon pick-me-up:

Four Sigmatic mushroom cacao is the answer to the sugar demons that perk up mid-afternoon. This chocolately delight is “like a warm hug from grandma” and tempers stress with superfood reishi. Plus, there’s only 2g of sugar per serving!

5.) Favorite snack:

Trader Joe’s Organic Fruit & Seed Granola will make you forget that gluten ever tasted good. Pop it, snack it, top salads and yogurt.

6.) Favorite snack:

(can you tell I like snacks?) Another winner from Trader Joe’s is this Seed and Bean Medley filled with crispety crunchety edamame, roasted pepitas, whole kernel corn, fava beans and green peas.

7.) Favorite snack:

(call the police, this snackaholic is on a real binge) I discovered these vegan chocolate bars from Tabal Chocolate when at The One of a Kind Show last weekend and practically had to be dragged away.  TBH, I’ve only tried the Coconut Mylk bar thus far because I’m trying to savor every last delectable bit until I can make my way back to the shop in Wauwatosa, WI. Yes, I could order online, but it’s just. not. the same. Call me old school.

8.) Favorite self-care products:

This new shaving cream compliments of eos is super smooth and soothing. It’s filled with natural ingredients like cucumber seed oil, lavender butter and wild oat to calm sensitive skin. I love that it’s easy to take on the go to the gym with these sleek Venus Platinum razor to make shaving feel a bit more luxurious vs the usual chore. I received both products compliments of @influenster  but always provide honest opinions and don’t write about products that aren’t worth your time (or mine).

9.) Favorite indulgence:

This crackerjack donut from Mordecai Chicago is everything your nostalgic heart remembered about that salty sweet snack with the rando toys. Topped with freshly popped popcorn and a caramel crunch, but the real delight is the creamy filling reminiscent of a Butterfinger. Still drooling over this. Next game at Wrigley, this is a must-visit.

10.) Favorite recipe:

Not to toot my own horn, but these Buffalo Cauliflower Tacos were off the charts firey deliciousness. Got Cinco de Mayo plans? You do now. Recipe here!

That’s a wrap on my April favorites, friends! Remember to send any requests my way for new things to check out in May!

The post April Favorites appeared first on The Shooks Life.

Meatless Monday or Taco Tuesday? I’m a “yes and” kind of gal, so I’ll have my cake and eat it too. These Buffalo Cauliflower Tacos will be on repeat Monday, Tuesday and maybe even Wednesday. Get the dEATS below!

This crispy buffalo cauliflower is seriously addictive, so I was desperately seeking ways in which I could bring more of this straight-up fire into my life. And the Buffalo Cauliflower Taco was born – two ways because I’m indecisive AF. First is with a black bean spread and the second is with guacamole…because everything tastes better with guac.

This buffalo cauliflower can also be eaten on its own – talk about buffalo wing fakeout. Save this one for game day. And, it can be made gluten free or Whole30 too – winning!

Buffalo Cauliflower Tacos
Serves: 4

– 1 head of cauliflower, cut into florets
– 1 bottle of Frank’s RedHot Buffalo Wings Sauce (or your favorite hot sauce)
– 1/2 C whole wheat flour (or garbanzo bean flour if gluten-free)
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 tsp melted butter (or ghee if Whole30)
– 2/3 C hot sauce
– 1 avocado
– 1 lime
– 1 can of low-sodium black beans (omit if Whole30)
– Mann’s Kale Beet Blend (or your favorite slaw/chopped red cabbage)
– 1 package of corn tortillas

Buffalo Cauliflower:

Step 1: Preheat over to 450 degrees Farenheit. In a medium bowl, whisk together flour, garlic powder, water and salt until smooth.

Step 2: Toss the cauliflower florets in the batter, making sure florets are fully coated.

Step 3: Place on a lightly greased non-stick baking sheet ( I grease tin foil to reduce the clean-up). Bake for 15 minutes, tossing midway.

Step 4: Combine the melted butter (or ghee) with the hot sauce in a large bowl. Toss the battered and baked cauliflower florets in the sauce.

Step 5: Place the sauced cauliflower florets back in the oven for another 15 minutes. Allow to cool.

Buffalo Cauliflower Tacos:

Step 1: Rinse the black beans. Pulse in a food processor until smooth. Omit if Whole30.

Step 2: Mash the avocado with the juice of 1 lime, salt and pepper.

Step 3: Smother the corn tortillas with your choice of the black bean or avocado spread.*

Step 4: Top the tortillas with the Buffalo Cauliflower Florets and slaw mix.

Option to garnish with additional avocado slices.

Serving suggestion: fresh bell pepper slices.

*Pro-tip: Place the tortillas in a 350 degree oven for a few minutes to make them toasty.

The post Let’s Taco-bout Meatless Monday appeared first on The Shooks Life.

Starting to wonder, do I have a purple problem? Let’s reframe that – yes, I have a passion for the purple and I will not hide it.

Recently I’ve been in awe at the array of colors from spring produce – everything from golden beets to rainbow carrots and sunset fingerling potatoes. The colors are seriously gorgeous and I get a little thrill when I discover something new, like purple sweet potatoes and a recipe for Purple Soup that takes full advantage of all the purple glory!

Stokes Purple Sweet Potatoes (above, second from left) are in season September through April and get their vibrant hue from anthocyanins, antioxidants that color a lot of other deep purple fruits such as blackberries. Purple sweet potatoes are commonly eaten on the Japanese island of Okinawa, where there is a large population of people over the age of 100 and dementia rates 50% lower than in the western world. It’s an unproven hypothesis that the large quantities of purple sweet potatoes in their diet may have something to do with their health and longevity. Are purple sweet potatoes the new secret to youthfulness?

So next question is what to make with these gorgeous and good-for-you potatoes? I’ve also recently been obsessed with purple cauliflower and just happened to get some rainbow carrots in my delivery from Imperfect Produce (see my blog post on this zero waste food delivery company), so was excited to find a recipe for Purple Soup on Del’s Cooking Twist.

You start with the deepest purple produce you can find, which includes Stokes Purple Sweet Potatoes, purple cauliflower and purple carrots. If you can’t find purple sweet potatoes, you can also use purple potatoes – just make sure that not only the skin, but also the flesh is purple. Don’t be fooled by Japanese Yams, which have a purple skin, but yellow flesh. Also, if you use red carrots, like the ones shown above ,you’ll get more of a mauve soup. Either way, it will be gorgeous! Check out the recipe below.

Recipe:  Del’s Purple Soup

Ingredients

– 1 purple cauliflower, florets

– 2 large purple sweet potatoes

– 4 medium purple carrots

– 3-4 cups water (+ more as needed)

– ¼ cup cream

– ½ tsp nutmeg, ground

– ¼ tsp cloves, ground

– salt & pepper

– 3 tbsp extra virgin oil

– 2 tbsp thyme, fresh

  

 

Instructions

1. Peel and chop purple sweet potatoes and carrots into about 1-inch chunks.
2. Place them in a large pot together with the cauliflower florets, a pinch of salt, and cover with 3 to 4 cups water.
3. Add to boil over high heat, then reduce heat to medium and continue cooking until vegetables are fork tender.
4. Using a blender, mix the vegetables with the vegetable stock from the cooking.
5. Return the soup to the pot, add the cream, and season with ground black pepper, nutmeg and cloves. Cook for 5 more minutes, stirring well and adjusting the seasoning as needed. If the soup is too thick, add more water until desired consistency.
6. Drizzle some extra virgin olive on top, and garnish with fresh thyme.

The post Purple Soup, I Dig It appeared first on The Shooks Life.