FoodIsFuel

Everyone knows that bacon is the best food ever! Here is a delicious, healthy recipe for smokey cauliflower bacon hash that can be eaten for breakfast, lunch or dinner!

(Serves 4)

Ingredients:

• 1 large shallot
• 2 tbsp olive oil
• 2 – 4 cloves of garlic
• 8 pieces of bacon
• 1 – 2 zucchini
• 1 – 2 lb mushrooms (shiitake, portobello, or white)
• 2 cup frozen riced cauliflower or fresh chopped cauliflower
• 8  eggs
• 2 tbsp Parmesan cheese
• 2 tbsp chicken broth
• 1 – 2 tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp lemon juice
• Red pepper flakes to taste

Instructions:

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (ensuring that there is a lip of parchment paper so that it can contain all the bacon grease). Put the bacon on the parchment paper. Bake in the oven for 13 – 17 minutes.
2. Chop shallot into fine dice. Chop zucchini into small dice.
3. Heat large frying pan on medium heat. Add 1 tbsp olive oil.
4. Saute shallots until softened, approx. 2 minutes.
5. Add zucchini, mushrooms, garlic, salt/black pepper, paprika, italian seasoning, cumin, coriander, red pepper flakes. Saute 4-5 minutes or until vegetables soften.
6. Add chicken broth and scrape up any browned bits from the bottom of the pan with wooden spoon or rubber spatula.
7. Add riced/chopped cauliflower and cook for 3-5 minutes, stirring frequently.
8. While cauliflower is cooking, cook the eggs by preheating a large frying pan on medium heat. Add olive oil, crack eggs and cook until egg whites are nearly set, then add 1/2 cup hot water and cover with lid. Let cook 30-60 seconds until yolks are a desired consistency.
9. Remove from hash frying pan heat, stir in cheese and lemon juice.
10. Chop bacon into bite sized pieces and add to hash.
11. Divide into 4 servings and top with 2 eggs.

(Serves 4)

Ingredients:

• 1.5 lb salmon (four 6 oz filets)
• 1-2 tbsp chopped garlic
• 1-2 lemons
• ¼ cup olive oil
• 1 tbsp lemon pepper
• 1 tsp sea salt

Instructions:

1. Zest and juice lemon.
2. Combine 3 tbsp olive oil, chopped garlic, lemon pepper, sea salt, and lemon zest in a gallon bag. Add salmon filets and marinate for 2 hours.
3. Heat up grill or large skillet on medium high heat. Brush lightly with 1 tbsp olive oil.
4. Place salmon on grill or in skillet. For grill, cook 5-8 minutes per side. For skillet, cook 10-14 minutes per inch of thickness or until flakey.
5. After cooked, sprinkle with lemon juice and serve.

The Super Bowl is this weekend! Which means there will be lots of parties and food! To keep your healthy eating on track, make some delicious, healthy finger foods to bring to the party!
Check out these blog posts for some amazing recipes!

Cauliflower Pizza Bites
Spinach Artichoke Dip
Spicy Popcorn
Fruit Skewers with Yogurt Dip

Ingredients:

• 12 oz frozen spinach
• 1 can cannelloni beans
• 2 tbsp olive oil
• 14 oz can of artichoke hearts
• 4 oz full fat cream cheese
• 1/2 cup grated Parmesan cheese
• 1 – 2 tbsp hot sauce
• 2 tbsp chopped garlic
• 1 tbsp onion powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 lb celery, chopped into sticks
• 1 lb baby carrots

Instructions:

1. Cook spinach based on package instructions, then drain and add to large bowl.
2. Preheat oven to 375 degrees.
3. Blend cannellini beans and olive oil until smooth. Add to bowl with drained spinach.
4. Chop artichoke hearts and add to bowl.
5. Add the rest of the ingredients and mix everything together.
6. Bake for 20 – 30 minutes, serve warm with celery and carrots.

Ingredients:

1. 12 skewers
2. 12 strawberries
3. 3 kiwis
4. 24 raspberries
5. 36 blueberries
6. 3 cuties
7. 2 cups plain greek yogurt
8. 2 tbsp honey
9. 1/2 tsp cinnamon
10. 1 tsp vanilla extract

Instructions:

1. Mix honey, yogurt, vanilla and cinnamon until uniform.
2. Put fruit on skewers and serve.