One Skillet Spinach Shakshuka

One Skillet Shakshuka
It’s been cold, rainy and wildly windy for the past few days, so staying in my PJ’s until 12 and making a big shakshuka sounded like the best thing to do! It’s an easy one-skillet recipe that originated from northern Africa and is now served all over the Middle East. Lots of spicy flavors, sliced onions, peppers, tomato, feta cheese and eggs. I added some spinach for a fun twist. Serve with crusty bread or chapati style flat bread. Mmmmm. It’s the best – especially when you cook those eggs just right! And it makes the whole house smell wonderful!

1 tbsp olive oil
1 onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 garlic cloves (thinly sliced)
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1 (28oz) can tomatoes with juices (chopped)
salt (to taste)
black pepper (to taste)
3 cups fresh spinach (chopped)
½ cup feta cheese (crumbled)
6 eggs
cilantro and parsley (chopped)

In a cast iron skillet, cook onions, bell peppers and garlic in a tbsp. of olive oil until browned. Add spices and tomatoes. Simmer for 5 minutes. Add spinach and stir until wilted. Turn off heat. Add feta cheese and eggs. Place in preheated 350F oven for 10 min or until egg whites are cooked and the yolks are just beginning to harden around the edges. Remove from oven and sprinkle with cilantro and parsley. Serve with crusty bread or chapati style flat bread.

One Skillet Shakshuka

Harvest Salad

Harvest Salad | A Bit of Bees Knees
Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.

2 stalks of Tuscan kale (washed and ripped into bite size pieces)
2 stalks of curly kale (washed and ripped into bite size pieces)
2 cups purple cabbage (shredded)
1/3 cup tri colored quinoa (cooked)
1/3 cup Israeli couscous (cooked)
2 cups pumpkin (cubes and steamed)
1/2 cup pomegranate seeds
Harvest Salad | A Bit of Bees Knees
Harvest Salad | A Bit of Bees Knees

Crispy & Spicy Cauliflower Buffalo Wraps

Crispy cauliflower buffalo wraps!
Crispy cauliflower buffalo wraps! Two nights in a row… requested by the hub! You’ve gotta try them! They’re pretty fabulous.

1 head of cauliflower = about 40 cauliflower florets

1/2 cup oat flour
1/2 cup veggie broth
1 tsp garlic salt
1/4 tsp chili powder
1/8 paprika
*Mix all ingredients together in a bowl. Dip each floret in the batter and place on a lined baking sheet. Bake in the oven at 350 F for 25 minutes or until the batter turns a golden brown.

Buffalo sauce:
1/2 cup organic chili sauce
1/4 cup coconut oil or veggie oil
1 tbsp. white rice vinegar 1 tbsp. Anne’s vegan Worcestershire sauce
1 tsp. cayenne pepper
1/2 tsp. paprika
1 garlic clove (pressed)
1 tsp. Tapitío hot sauce
Salt to taste
*Whisk buffalo sauce ingredients together in a pot over low heat. Whisk until the color turns creamy red/orange. Pour sauce on top of the crispy buffalo bites! Serve with butter lettuce wraps, avocados, tomatoes, green onions and a garlic coconut cream sauce.
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Rainbow Veggie Rolls


Made some rainbow veggie rolls for our kayaking adventure today! You can use whatever you want! I made these ones with avocados, scallions, mangos, corn, carrots, cucumbers, bell peppers, purple cabbage, sprouts and green leaf lettuce + a satay peanut-chili-hoisin sauce for dipping! I went a little crazy…
What are your favorite combos? You can find rice paper wraps at your local Asian market or online.

Check out the little clip I made —> HERE. They’re super easy to make and take on the go.


Sweet Potato & Golden Beet “Noodles” With A Spicy Vegan Buffalo Sauce!

Operation Healthy Summer is still going strong! Steamed sweet potato and golden beet “noodles” with a spicy vegan buffalo sauce! So spicy and satisfying! I had this one for dinner two nights in a row! Love the flavor!

“Sweet Potato n Beet Noodles”
1 sweet potato (spiralized + steamed)
1 golden beet (spiralized + steamed)
1 tomato (chopped)
1 bell pepper (chopped)

Spicy Buffalo Sauce
Bring to boil in a saucepan…
3/4 cups organic chili sauce
1/4 cup coconut oil
1 tbsp. white rice vinegar
1 tsp. Annie’s vegan worcestershire sauce
1 tsp. cayenne pepper
1/2 tsp. paprika
1 garlic clove (pressed)
1 tsp. Tapatío hot sauce Salt to taste
*Pour over “noodles” and top with cilantro.