Summertime nachos and salad with honey lime dressing

ImageSo I realized I hadn’t posted any food recipes I have been making lately… and that doesn’t mean I haven’t been cooking, I just have been bad about posting them! But my meal creation the other night seemed worth posting because of its simplicity, yet deliciousness.

Honey Lime Salad Dressing

Shake these ingredients together in a jar:

  • ¼ cup fresh lime juice
  • 1 T. honey
  • 1 tsp. Dijon mustard
  • 2 small garlic cloves (pressed)
  • ¼ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup olive oil

A great addition would be cilantro, however we did not have any. I definitely want to make this again. I put it over salad greens and chopped up veggies (peppers, cucumbers, carrots, summer squash, red onion, and local cherry tomatoes)…yummy!

We also ate it next to homemade black bean nachos. Made by putting a layer of corn chips, shredded cheese, then a mixture of black beans (rinsed and drained), tomatoes, onions, shredded summer squash and more shredded cheese. Served with avocados and salsa on the side!

Oh and also great paired with a margarita of course!


Cauliflower Pizza Crust


I enjoyed experimenting with this recipe. It turned out very tasty, but I think I made my crust a little too thin because some pieces came apart while eating. My mom came up with the brilliant idea that this recipe would be great for making mini pizza-like appetizers, and I fully agree! You could then mix and match toppings to a greater extent creating even more variety! I am definitely going to try that sometime soon… if only I hosted more dinner parties…

Recipe adapted from:



  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg whisked
  • 1/3 cup soft goat cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder


  1. Preheat oven to 400F
  2. Pulse batches of raw cauliflower florets in food processor to make a rice-like texture (definitely helps to do it in batches instead of all at once)
  3. Microwave cauliflower rice covered for 4 minutes
  4. Let cauliflower rice cool a little bit then transfer it into a clean dish towel and work hard to SQUEEZE as much water as you can out.
  5. In a large bowl mix rice, egg, goat cheese and spices, preferably with your hands
  6. Press dough out on top of baking sheet lined with parchment paper. (I pressed mine out a little too thin, so make sure it’s at least 1/3-1/2 inch thick…this is where making mini appetizers would be useful instead)
  7. Bake for 30 minutes until crust is golden brown
  8. Add whatever toppings you would like. I experimented with half marinara sauce half pesto, goat cheese and some with mozzerella too, and then carmelized onions, mushrooms and part with some left over chicken. Aka you can get creative.
  9. Put back in the oven for about 10 minutes.
  10. Take out, cut and serve!

Cilantro Chicken and Margaritas dinner


A lovely dinner: Cilantro onion chicken with brown rice and salad. Paired with a summertime margarita! 

On Saturday, after spending the whole day at the beach in Rockport, we came home to make margaritas and guacamole. Both my mom and I had been itching to make margaritas, and paired with the lime infused guacamole made for a great pre dinner, post ocean happy hour…I love the conversations that flow with a little tequila after a fun summertime afternoon! We followed no strict recipes tonight, but I’m going to try and write out what we made, because it was a wonderful meal. My feeling on guacamole is you should never follow a recipe, just go with what you have and keep tasting it until it tastes right. Ours last night included avocados, tomatoes, lime juice, garlic, salt and pepper….and was pretty darn good.

Cilantro Onion chicken recipe: (Very simple, yet delicious)


  • 1 and ½ white onions, chopped
  • 3 chicken breasts
  • 1 cup chopped cilantro
  • Dry white wine


  1. Sautee the chopped onions in a pan until they get pretty soft (oh boy do I love the taste of caramelized onions)
  2. Add the chicken breasts to the pan and let them cook with the onions
  3. Add white wine to the pan
  4. After the chicken has been cooking for about 10 minutes add the cilantro into the pan
  5. Keep cooking the chicken until it’s done. Adding more white wine as needed. We covered the pan towards the end to speed up the process.

We paired this with a simple salad from the night before (greens, tomato, cucumber, fennel, bell peppers and pea sprouts)

Lemon-Lime Margarittas


Depending on how many people you want to serve: combine equal parts lemon or lime juice (or both), triple sec, tequila and orange juice. Serve over ice. Mmm delicious and refreshing.

Baked Falafel Eggplant Parmesan


I had wanted to make my own falafels, and then stumbled upon a recipe for baked falafel Parmesan, and loved the idea. We also had some eggplant in the fridge that needed to be used, so I decided to add some eggplant to the recipe, which was a smart addition! The falafels took a lot longer to cook in the oven than expected, and when combined with the marinara sauce and baked again, they got a little mushy…but it was a good, tasty kind of mushy, and worked well with the soft eggplant. I would recommend serving this over pasta (we used gluten free brown rice pasta), or bread. We also ate it with salad, and I combined some of the dish with my salad and because this is so flavorful they complemented each other very nicely. Today I also had it for leftovers on top of spinach, which was great. I’m curious if frying the falafels briefly after they bake and letting them sit for a little bit would help them keep their shape for the future…hey another reason to make this again!

Recipe adapted from

  • 1, 15-Ounce Can Chickpeas, drained and rinsed
  • 1 ½ Tablespoons Brown rice Flour (or really any kind you want)
  • 2 Garlic Cloves
  • 1/3 Cup Diced Onion
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ½ Teaspoon chili powder (we used a Mexican blend)
  • ½ Teaspoon Cumin
  • ½ Teaspoon Coriander
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoon Roughly Chopped Parsley
  • Olive Oil
  • Most of the jar of Marinara
  • ½ – ¾ Cup Grated Parmesan Cheese (adjust to how cheesy you want it)
  • 1 eggplant cut into half moons


  1. Preheat the oven to 400 degrees F.
  2. Add chickpeas, flour, garlic, onion, zest, parsley, and spices to a food processor. Puree until almost smooth.
  3. Cut eggplant into half moons and bake on a baking sheet for 5 minutes (or until mostly cooked)
  4. Drizzle a little bit of olive oil in the bottom of a large baking dish. Form the falafel mixture into eight small patties. Place the patties into the dish. Bake for 30 minutes until golden and crispy. It helps to flip them over after 15 minutes
  5. Remove the falafels from the dish and place on a plate off to the side. Pour the marinara into the baking dish. Return the falafel to the pan, add the cut up eggplant around the falafel, add a little more marinara spread over the top, and cover with cheese. Bake for another 3-5 minutes until the cheese melts.