Buffalo Cauliflower

Buffalo Cauliflower

Just because I love to eat healthy a lot of the time, doesn’t mean I don’t miss eating Hooter’s Buffalo Wings with some good ole ranch. Trust me, I miss that. I’m not much of a sports fan but, I enjoy going to watch a UFC fight with friends, order hot wings, and go through a few pitchers of beer. Last time I went to a Hooter’s was roughly a year and a half ago, and I made the mistake of looking at the nutritional facts for a 10 piece wings order. I remember being disgusted at what I saw…

SPOILER ALERT – it’s not good. I’m going to tell you how many fat grams a 10 piece from Hooter’s has, but it’s not pretty. Skip the next sentence if you don’t want to know. Seriously, it will blow your mind.

One order of 10 piece buffalo hot wings is 125 GRAMS OF FAT, y’all. I’m allowed 42 grams in ONE day!

I didn’t order wings that day, and I haven’t since. Will I never order them again? Of course, I will… just not any time soon.

One of my favorite restaurants in Nashville, called Tavern, makes a delicious appetizer of Buffalo Cauliflower, crusted in corn meal, a buffalo sauce, and served with a blue cheese fondue. I wanted to make my own healthy, grain-free version, and whipped this recipe up in a flash. I prefer to pair my wings (or in this case, cauliflower) with ranch – the brand Just Ranch is amazing and inexpensive.

This recipe is KETO, PALEO, VEGETARIAN, VEGAN, WHOLE30, and most importantly DELICIOUS. Does it taste like a chicken wing? Well, of course not, but it still tastes damn good and has all the flavor you need, without the 12 days worth of fat grams. It will curve that craving you’ve been having!

Update: My taste tester, Megan approves of this recipe!

Processed with VSCO with a6 preset
Buffalo Cauliflower
Serves 6-8

2 small cauliflower heads
1/2 cup almond meal, fine
1/2 cup water
1 teaspoon Mrs. Dash seasoning
2/3 cup Frank’s Buffalo Hot Sauce
Ranch (I use Just-Ranch brand)

1. Pre-heat oven to 450 degrees F.
2. Chop cauliflower into bite-size florets.
3. In a large mixing bowl, mix almond meal, water, Mrs. Dash seasoning, and Frank’s hot sauce. Mix well.
4. Add chopped cauliflower to the bowl of sauce, and toss well. Make sure cauliflower is coated on all sides.
5. In a 13″ x 9″ baking pan, or large cookie sheet, grease your pan or use parchment paper. Lay cauliflower out – do not stack pieces up. If you have extra sauce, lightly drizzle it over the cauliflower.
6. Cook for 20 minutes, pull out, and flip cauliflower. Roast another 20 minutes, or until tender.
7. If you want to slightly char the cauliflower, turn the broiler on for 4-5 minutes (make sure you watch it – and don’t let it burn!
8. Dip in your favorite ranch or bleu cheese dressing!

Let me know if you made these and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Processed with VSCO with a6 preset
Processed with VSCO with a6 preset

Not Your Average Deviled Eggs

My family has used the same deviled egg recipe for years. A family friend of ours passed the BEST deviled egg recipe down to us, and I LOVE it. There are so many variations out there (the ones with vinegar should be banned), but the recipe we share is my absolute favorite. It’s based with mayo and sour cream, and bacon. I didn’t have mayo or sour cream on hand recently, so I thought, “Why not ranch?

Lemme tell ya – the experiment was a hit. I told my friend I’d bring her some to try and ended up eating the rest for breakfast this morning (sorry, Megan, #noregrets). This one is different from our original Southern recipe. It’s actually creamier!

These are obviously high in protein and keto-friendly. They’re the perfect appetizer for any occasion – parties, dinners, or a snack for yourself!


Deviled Eggs
Makes 12 egg bites

TIP: If you don’t have an egg cooker, I highly recommend one! They cook eggs effortlessly in 12 minutes.

6 eggs
4-5 tbsp ranch (Just-Ranch brand)
1 tsp minced onion
2 tsp prepared mustard
4 dashes of hot sauce (I used Tapatio)
Few dashes of garlic powder
Fresh cracked pepper

1. Boil your eggs. You want them to be a hard-boil.
2. As soon as eggs are finished boiling, remove from heat, and place in a large bowl of ice water for 5 minutes (they will peel MUCH easier).
3. In the meantime, mix ranch, onion, mustard, hot sauce, garlic powder, and pepper in a mixing bowl.
4. After eggs have cooled off, carefully peel them and discard the hard shell pieces.
5. Slice your eggs in half, long ways. Remove yolks, and place the yolks in the mixing bowl with your ranch mixture. Set the sliced eggs aside.
6. Mash yolks and cream into ranch mixture. You want it to have the smoothest consistency possible.
7. With a teaspoon, carefully scoop mixture into each hard-boiled egg cup.
8. Top with paprika, olives, and/or bacon to garnish!

Let me know if you made these and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Sweet n Spicy Bacon Wrapped Jalapenos with Goat Cheese

This is going to be short and sweet, literally. Christmas is TEN DAYS away y’all. Between work, shopping, and holiday parties – it’s a busy month for us all. Don’t get stressed out with your party food and baking – make it easy on yourself. Granny wants you to bring an appetizer for dinner? No worries – I got you! This recipe fast and easy, but it’s DAMN good.

We all love bacon, do we not? This is a spin on traditional stuffed jalapenos (usually made with cream cheese or cheddar). These jalapenos are filled with chive goat cheese, wrapped in bacon, and my little secret – a hot pepper jelly glaze on top. The hot pepper jelly really knocks this recipe up a notch, and adds a special sweetness to counteract the spiciness. I have tried several hot pepper jellies, and the best are always homemade batches. I recommend you find a local source or make it yourself for the best flavor. I also recommend you use an entire strip of bacon for each jalapeno, so don’t you cut that strip in half!

These make a great appetizer for any party or tailgating event, and can be baked or grilled. I recommend grilling these if given the chance, because the flavor of a grilled jalapeno is insanely delicious.

F7B99FFC-C80F-40B4-ABBB-336F805EE7724BAF7485-6484-4ED7-B3AE-30BD42141E64Sweet n Spicy Bacon Wrapped Jalapenos with Goat Cheese
Makes 16 jalapenos

8 whole jalapenos, large
1 lb of low sodium bacon (16 slices)
8 oz. goat cheese, room temperature
1/4 cup fresh chives, chopped finely
Hot pepper jelly
Fresh cracked pepper

1. Preheat oven to 400 degrees F.
2. Slice jalapenos in half, carefully scooping the insides and seeds out. Leave stems on, and set halved jalapenos aside. Be sure not to touch your eyes or face when handling jalapenos or jalapeno seeds – it will leave a burning sensation, and trust me, it’s not fun!
3. In a mixing bowl, mix chives and softened goat cheese. Mix well.
4.  With a small spoon, scoop chive goat cheese into each jalapeno. Fill each jalapeno almost to the top, but do not mound goat cheese.
5. Wrap each jalapeno with a slice of bacon. I have found the best way to do this is start with the fatty end of the bacon, and work your way down and around the jalapeno. If both ends of the bacon slice are on the back of the jalapeno, they won’t peel up as easily when roasting. Secure both ends of wrapped jalapenos with 2 toothpicks if you feel it necessary (I did not).
6. Add wrapped jalapenos to a baking sheet lined with parchment paper. Top each jalapeno with a small amount of hot pepper jelly. Sprinkle cracked pepper on top.
7. Bake for 30-35 minutes, or until the bacon is cooked and crispy (it will be darkened from the red pepper jelly). Note: Some goat cheese may come out while cooking, but that’s to be expected.
8. Let cool 5 minutes and serve!

If you try these, leave me a comment and let me know what you think!
-xoxo, Amber

Paleo Pumpkin Pie Bites

Paleo Pumpkin Pie Bites

Lately, I have been FEELING the sweet tooth… it’s very annoying. I’ve been seeing a personal trainer since the end of July, and obviously he discourages me from consuming what I like to call “naughty” foods. Added sugar is definitely a naughty, naughty food! Ugh. I really wish I hated chocolate – that is my kryptonite.

If you love fall foods, specifically pumpkin pie, and dark chocolate, this recipe will be a winner for you. Pumpkin pie bites dipped in dark chocolate, or “truffles”, if you will. And let me tell you… they are DELICIOUS (and addicting).

Perfect for all your Halloween, Thanksgiving and other holiday get-togethers this season! Oh, and did I mention they’re paleo and grain-free? 🙂


Paleo Pumpkin Pie Bites
Makes 12 bites

1 cup pumpkin puree
3/5 cup maple syrup
4 tbsp coconut flour
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin spice
12 oz dark chocolate chips
1-2 tbsp coconut oil
cinnamon (for sprinkling on top)

1. Combine all ingredients (minus the chocolate chips and coconut oil) and mix well. I suggest whipping it with a fork.
2. Line a baking sheet or plate with parchment paper. With an ice cream scoop, make balls from your pumpkin mixture. My bites were roughly the size of golf balls, but you can make them smaller if you want to have more bites.
3. Spread balls out evenly on pan, and freeze for one hour.
4. Melt dark chocolate and 1 tbsp coconut oil in saucepan on LOW. If the heat is too high, it will scorch the chocolate.
5. After chocolate has melted, begin dipping your frozen pumpkin bites one at a time. I found that using a spoon and rolling it around was the most efficient. Set bites out to dry on baking sheet or other surface of your choice.
6. Let bites dry 10-15 minutes.
7. You should still have some chocolate left. Drizzle a small amount of chocolate on top of each bite, and immediately sprinkle with cinnamon.
8. Refrigerate for at least 10 minutes (or at the very least let them dry!)

-xoxo, Amber

IMG_2253.JPGRecipe adapted from Shockingly Healthy.

Baba Ganoush Dip

Baba Ganoush Dip

Yesterday was the Solar Eclipse, and today I have been coming down from that incredible high. I woke up and was sad af.  “Great… only 7 more years until the 2024 Solar Eclipse! UGH.”

Seriously – it was such an amazing experience. I’m nerdy anyways and knew about the eclipse over a year ago, but I was not prepared for how awesome it was going to be. My family came into town this week from Los Angeles, and we spent the day together at my grandma’s (whose house was luckily in totality view), and we had the best time. We were also lucky because during totality, the skies were crystal clear – apparently, not so many people in Nashville got to view the 1-2 minute solar eclipse due to some pesky clouds, and for that, I am sorry, my friends! I would be livid.

I said I’d post this recipe a few weeks ago… my bad.

This baba ganoush turned out  well, and I’m pretty proud of it.

I have always liked hummus, but was introduced to baba ganoush in L.A., last summer, and loved it. Like hummus, it is made with tahini, but with eggplant instead of chickpeas.

Hate eggplant? Yeah, me too. Baba ganoush doesn’t taste “eggplant-y.” It tastes like creamier hummus. Give it a chance, y’all. I wouldn’t steer you in the wrong direction!

I love to serve mine with fresh veggies, pita bread, or crackers. It would also be good on a sandwich as a spread, or topped on a salad!

Per usual, I have made a recipe that doesn’t require a food processor. I loathe them. You will however, need a blender! #DeathToAllFoodProcessors


Classic Baba Ganoush Dip
2 medium eggplants
1 1/2 tbsp tahini
3 garlic cloves, roasted
2 lemons, juiced
1/2 tsp sea salt
1 tbsp Extra Virgin olive oil
1/4 tsp crushed red pepper flakes
pinch of cayenne pepper
paprika (garnish)
fresh parsley, chopped (garnish)
black olives (garnish)

Directions for Roasting Eggplant:
1. Pre-heat oven to 400 degrees F.
2. To avoid a bitter eggplant, you will need to put it through a “salting” process. To do this, cut your eggplants in half, sprinkle with a generous amount of salt, and places in a colander for 20 minutes.
3. After 20 minutes, rinse your eggplants, and wipe the remaining salt and liquid off. Pat dry.
4. Pierce your eggplants with a fork, but only a few times. Then place on baking sheet lined with parchment paper, cut side up. Roast for 20 minutes, flip, and roast for 10-20 minutes more.
5. Let cool, and then peel inside of eggplant from skin, and toss skin.

Directions for Dip:
1. Combine eggplant, roasted garlic, tahini, lemon juice, salt, red pepper flakes, cayenne pepper, and oil into a bowl, and mix well.
2. Transfer to blender, and blend on low. Add a bit more olive oil for creaminess if need be.
3. Remove from blender, and transfer to a bowl. Drizzle top of dip with olive oil, and then follow up with preferred garnishes.

I’m probably going to make this again really soon… it’s delicious and so easy!

-xoxo, Amber

The Best Guacamole Ever

The Best Guacamole Ever

I’m so cocky. I also titled my key lime pie recipe, “The Best Key Lime Pie Ever,” but it is… No regrets.

I NEVER get sick of Mexican food – it’s a problem. Chuy’s and tacos never offend me (except when I’m eating super clean, ugh). I like to blame my mom, because my dad took her out for Mexican every night the last week she was pregnant with me… it’s an interesting theory. THANKS MOM (just kidding…kinda).

I also love dips. Who doesn’t, though? It’s a pretty safe bet to assume everyone likes guacamole. Millennials ESPECIALLY love their guac. “What’s that Chipotle? Yes, I’m quite aware guac is extra… AND SO AM I.”

The recipe I’m sharing with you all today is of my beloved guacamole. I’ve made it numerous times over the years, and have taken a great deal of time to perfect it. This particular recipe is special, however, because it has something EXTRA in it – POMEGRANATE SEEDS.

Before you scrunch your face up and click off this page, hear me out…One of my best friends, Kaylie (hey girl, heyyyyy) shared this awesome discovery with me. I’m pretty open-minded when it comes to trying new food, but even I was skeptical at first.

A few weeks ago, I went over to her place and she had some left from the night before. I tried it… and I’m pretty sure I ate my weight in it. The tartness of the pomegranate seeds adds an extra bite to the guac, and somehow it works. I’m not a huge fan of tomatoes in my guacamole anyways, and when adding pomegranate seeds, you don’t need tomatoes.

This is my regular recipe for guacamole, so if you aren’t vibing with the seeds, just omit them. I’ll also add some of my favorite variations, if you want to kick your guac up a notch.

1. Use FRESH lime juice. If you buy pre-squeezed juice, it’s not going to taste as well. Same with the cilantro – buy it FRESH. If you’re like me and hate chopping herbs, buy some herb cutting scissors. They’re possibly my favorite kitchen utensil.
2. As far as the pomegranate seeds go, I’ve always bought them as seeds (not the whole fruit)… have fun plucking that pomegranate apart and getting the seeds out if that’s all you can find.
3. You need ripe avocados. Baseballs aren’t going to mash very well. To tell if an avocado is ripe, use your thumb and gently push on the skin. It should barely dent the avocado, but not mush in. (Microsoft Word is telling me “mush” isn’t a verb, but IDGAF.)
4. Save a large seed for leftovers. I swear on my life it prevents it from turning as brown.


Guacamole with Pomegranates
Serves: 10-12

4 Hass avocados, ripe*
1 small white onion, diced (less if you prefer)
½ bunch of fresh cilantro
1 lime, juiced
4-5 oz container of pomegranate seeds
1 ½ tsp sea salt flakes (I love Maldon)

*Hass avocados are perfect for guacamole because they’re creamy. You can use any kind of avocado for guac, though!

Remove the flesh of the avocados, and cut into halves. Place the avocados into a bowl, and mash with the back of a fork. Mash until you get the consistency you desire (personally, I like a nice in between of creamy and chunky). Add the other ingredients, and mix well. Garnish with cilantro!

Variations (omit pomegranates):
Traditional: Add 2 small roma tomatoes, diced
Spicy: Add one fresh jalapeno, diced
Super Spicy: Add one fresh jalapeno, diced + 2 serrano chiles, deveined and diced
Garlicky: Add one large garlic clove, pressed/minced
Seafood: Add fresh crab meat + a few dashes of hot sauce

-xoxo, Amber