Cauliflower Rice Paleo Recipe

Recently I told you about my quest to give the Paleo diet a chance (you have to try the Honey, Garlic and Rosemary Chicken).  My first night on the diet I made the chicken I just mentioned (so good!) and I also made cauliflower rice.  I was REALLY nervous.  First of all, I really don’t like vegetables that are cooked (unless it’s veggies in stir-fry or carrots).  The more I grated the cauliflower, the more I thought I was going to be serving a total dud of a dish.   Check out the recipe below and then read what I really thought about it!

cauliflower rice

Cauliflower Rice


  • 1 Head of Cauliflower, grated on the coarse side (or use this stainless steel ricer)
  • 1 onion, chopped
  • 5-6 tsp. of minced garlic (I like the fresh garlic in the jar)
  • Pinch of Parsley
  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/3 cup Olive Oil (you made need a little more, depending on how much cauliflower you have)

Pro Tip…get the ricer. Trust me! It is WAY easier with it and this is a good price with great reviews.

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  1. Place olive oil in the pan on medium heat and fry the garlic and onion together until the onion is soft.
  2. Add the cauliflower and fry until it is cooked (it be white with a slight browning).
  3. Add the paprika, cayenne pepper and parsley and mix completely and fry for a few minutes.

Now…like I said, I was really nervous about this recipe.  My husband eyed it and then looked at me like “what is that?”.  I told him to keep an open mind (since I was!) and just try it.  Which he did and let me tell you, he looked up at me again and this time told me it was delicious.  I can’t wait to make this again to try out new flavors!  I think I actually like it better than real rice.  No really…I do!  I’m going to make a stir-fry this weekend and serve it over top of this “faux” rice! Maybe being on this Paleo diet isn’t so hard after all!

Try it and then let me know what you think!!

Honey, Garlic and Rosemary Chicken Paleo Recipe

It’s 2013 and like most American’s, one of my resolutions is to lose weight.  But not just to lose weight, but to literally change the way my family eats.  I’ve been intrigued by the Paleo diet and picked up the Practical Paleorosemary chicken book yesterday while I was shopping at Costco.  I haven’t had a chance to read the book yet, but I really wanted to make a Paleo recipe last night for dinner.  While I was browsing apps on my ipad, I ran across the Fast Paleo app.  If you have an ipad, you really need to check this app out…it has a TON of recipes!  The Honey, Garlic and Rosemary Chicken is one recipe I adapted from that app!

Honey, Garlic and Rosemary Chicken

rosemary chicken


  • 4 Skinless Chicken Breasts (I used a package of chicken tenderloins)
  • 1/3 cup Olive Oil
  • 1 1/2 TBS “hard” Honey (not sure what that is, so I used the kind in the squeeze bottle)
  • 1 TBS Dried Rosemary
  • 1 1/2 tsp Balsamic Vinegar
  • 1 tsp Black Pepper
  • 1 pinch of Sea Salt
  • 3 cloves of Garlic, minced (I used the garlic that is already minced in the jar)


  1. Preheat oven to 400 degrees and cover a baking sheet that has sides with foil and place a rack on top of it.
  2. Mix all of the ingredients (except the chicken) in a bowl.
  3. Place the chicken tenderloins in a gallon size Ziplock bag and pour the mixture in the bag and place in the fridge until the oven is preheated.
  4. Place chicken on the rack and bake in the oven for about 25-30 mins (I used a meat thermometer to make sure the chicken was cooked completely)

This chicken was absolutely DELICIOUS!  My husband and I loved it…the kids, though…not so much!  It was the rosemary.  I don’t know if they make ground rosemary, but if they do, I’ll definitely use that next time and I know my kids would eat it then.  They were just weirded out by the “sticks” on the chicken.  One thing I will say, I think the recipe needs a little bit more honey.  I will try 2TBS honey next time.

I hope to share more Paleo recipes with you…that means I’m actually sticking to this!

Not Your Mama’s Glazed Carrots Recipe!

One of my most favorite foods in the world is cooked carrots.  Actually I just love carrots…cooked…not cooked, doesn’t matter.  Another thing I like is the Jack Daniels sauce at TGI Fridays.  The other night I made a roast in my Crock-Pot and I decided to make garlic mashed potatoes and cooked carrots.  Normally I use butter and brown sugar to cook my carrots in, but I started thinking about how good the TGI Fridays sauce would taste on the carrots.  So I looked in my cupboard and found a bottle of Jack Daniels Whiskey.

After taking a shot of the whiskey, I put the following recipe together:

Whiskey Glazed Carrots


  • 1lb of carrots (I used baby carrots)
  • 6 Tbs butter, divided
  • 1/2 cup whiskey (I used Jack Daniels)
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 – 1 tsp black pepper


  1. Place 2 TBS of butter in a saute pan on medium to medium high heat.
  2. Pour whiskey into frying pan (be careful) and let it cook for about 30-40 seconds.
  3. Add the remaining butter and let it melt.
  4. Once butter is melted, add the brown sugar and mix all ingredients together.
  5. Pour the carrots in, lower the heat down and cover.  Cook for about 5 minutes.
  6. Add the salt and pepper and cook covered up for another 5-7 minutes.
carrots recipe

Mmm…so good!

These carrots were to die for!  My husband absolutely loved them…the kids wouldn’t try them, but that’s pretty normal!  I will definitely be making these again!  I will say, the glaze was not as thick as what I have had at TGI Fridays, but I think it would have thickened up more if it cooked longer…I just didn’t want mushy carrots!

Please try this out and let me know what you think!  One thing I will say, you can probably cut the butter to 5 TBS, but really what’s an extra TBS of butter in the grand scheme of things?!?

Baked Chicken to Die For!

When my husband and I got married I could not cook to save my life.  It was pitiful.  I decided to make baked chicken and ended up burning the outside of chicken, but the inside was still raw.  That takes talent right there!  And bless his heart, my husband always ate the food I made (not the raw chicken…we threw that out). When I had a genius idea to make spaghetti pie…he ate it. It was gross! However, over the years I’ve gotten quite good at cooking.  Now I look forward to family dinners; I look forward to throwing parties at my house; and most of all, I get really excited to try a new recipe.  Here’s an oven baked chicken recipe I tried tonight (adapted from the recipe found HERE).

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 Baked Chicken with Garlic and Brown Sugar


  • 4 Boneless and skinless chicken breasts
  • 4 Garlic cloves, minced
  • 4 Tbs brown sugar
  • 3 tsp olive oil


  1. Preheat the oven to 400 degrees and spray baking dish with oil (I used my Mistobaked chicken filled with olive oil…if you don’t have one of these, get one!  I have two, one filled with olive oil and one filled with vegetable oil).
  2. Put the olive oil in a small pan and saute the garlic until it is tender.
  3. Remove the olive oil and garlic from heat and add the brown sugar.
  4. Place chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.
  5. Place in the oven and bake for 30-45 minutes or until the chicken is cooked completely through.

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Did The Like It?!?

My family LOVED this recipe for baked chicken.  Even picky eaters (like my son) will love this recipe!  Don’t have time to mince your own garlic? No worries! Pick up some jarred minced garlic and use that. One garlic clove is equal to about 1/2 teaspoon jarred, minced garlic.  However, we like garlic in my family so I put a little extra in!  I really recommend you use a meat thermometerbaked chicken when cooking chicken.  For instance, in my oven, it took 42 minutes for my chicken to be cooked to the proper temperature.  I wouldn’t have known that had I now had my meat thermometer! Trust me though, it was well worth the wait!  Doesn’t it look delicious?!?

baked chicken

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Give this simple baked chicken recipe a try…I bet your family will thank you for it!  I served this dish with brown rice and green beans.

**Please note, I recently started making this recipe at a lower temperature and cooking it longer. Recipe above reflects the new temperature.**

So tell me, what is your favorite chicken recipe?

Diabetic Friendly Recipe: Cranberry Chutney

Cranberry Chutney

This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you’ll be glad making it takes just minutes.  The best part is, this recipe uses Stevia, which makes it VERY diabetic friendly!  I can’t wait to try this for Thanksgiving (which I’m hosting this year!!).



3 cups fresh or frozen cranberries

1 large Granny Smith apple, peeled, cored and chopped

1 small red onion, finely chopped

1/2 cup golden raisins

1 /2 cup distilled white vinegar


2 tablespoons brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves



Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three 1/2-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired.

Refrigerated, chutney keeps for up to 1 month.


Note: Chutney can also be spooned into one large container and cooled before covering and refrigerating.


Makes 3 cups (12 quarter-cups servings)


Per serving: 45 calories, 0 g fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.

1 Carbohydrate Exchange


Recipe courtesy of Sarah Wally, MS RD (featured in Washington Post,, Los Angeles Times, FOX News and more)