Cauliflower Tabbouleh (Tabouli)

Cauliflower Tabbouleh (Tabouli)

Mediterranean food is one of my favorite cuisines, due to the immense mixture of flavors you can create, plus it tends to be on the healthier side. A Mediterranean diet tends to be rich in olive oil, fruits, vegetables, seafood, low grains, low dairy, and low meat. Great for people who need to eat a heart healthy diet, or have digestions issues. Popular dishes include: pita, gyros, greek salad, falafel, and one of my favourites, tabouli* (or tabbouleh). *Spelling depends on which region you’re in.


Tabouli is a popular vegetarian salad among the Mediterranean Sea and the Middle East. Traditionally, it is made with bulgar wheat, but to save on carbs I have subbed it out for riced cauliflower, making it even more nutritious. It’s keto, vegan, Whole30, and delicious!

This salad contains tons of superfoods, such as:
Cauliflower – Vitamin C; Fights inflammation, low carb
Parsley – Vitamin C, Iron
Mint – Magnesium; Aids in digestion
Cucumber – Vitamin A; Can reduce the risk of diabetes and lower cholesterol
Tomatoes – Antioxidants (Vitamin A + C); Fights inflammation
Lemon Juice – Vitamin B; Cleanses liver, helps food digestion
Olive Oil – Lowers cholesterol

Toast some pita, and serve up this side dish with your favorite Mediterranean dish, or pair it with my Lemon Tahini Cod or, my absolute fave – Babaganoush dip!


Cauliflower Tabbouleh (Tabouli)

Serves 4

1 tbsp olive oil
3/4 c riced cauliflower (fresh or frozen)
1 1/2 c Italian/flat leaf parsley, finely chopped
1 tbsp fresh mint, chopped
1 medium cucumber, peeled, finely chopped
1 lemon, juiced
2 tbsp olive oil
1 tsp sea salt
1/2 tsp cracked pepper
2 tomatoes, chopped

1. Heat 1 tbsp olive oil in nonstick skillet. Cook riced cauliflower for 10 minutes. Stir often. Remove from heat when done.
2.  Mix all dry ingredients together in a large mixing bowl, minus the cauliflower (parsley, mint, cucumber). Stir well. Add cauliflower once cooled.
3. Add lemon juice, olive oil, salt, and pepper. Mix well.
4. Chill for at least one hour before serving. Mix in tomatoes right before serving.

Tried my recipe? Comment below or tag me on Instagram!


Fried Cauliflower Rice

Fried Cauliflower Rice


Believe it or not, it IS possible to re-create fried rice with cauliflower. When I first tell people this, they never believe me – “But… it can’t possibly taste the same!” That’s where your wrong kiddo, cause it can. I’ll admit, the texture is slightly different, but it can really cure that craving for take-out when all you’ve been thinking about is getting Chinese.

Why cauliflower rice over regular rice? Check out the chart below. 👇


Many cooks prefer fresh cauliflower, but I think having to chop anything is the devil (probably due to my impatient nature). Frozen, riced cauliflower will taste no different than fresh – plus, it’s cheaper! Save yourself the hassle and grab a bag in the freezer section at your favorite grocery store. My all-time favorite variety is by Green Giant.

The key ingredient to fried rice, and keeping the authentic taste is in the oil. You MUST use Sesame Oil in this recipe or it will NOT taste like Chinese Fried Rice. Sesame oil is inexpensive and can be founyd most places. I repeat, YOU MUST  USE SESAME OIL. 🙂

This recipe also pairs really well with my Tequila and Lime Shrimp!

TIP: I add extra peas because I like them, and I think the package could use more. Feel free to omit.

Fried Cauliflower Rice
Serves 4

1 – 2 tbsp sesame oil
1 clove garlic, minced
1/2 tsp fresh ginger
1 (12 oz) package of Green Giant Riced Cauliflower Medly
1/4 cup frozen peas
4 tbsp Coconut Aminos (or soy sauce)
1 egg, lightly beaten

1. Heat sesame oil in a large nonstick skillet. Add garlic and ginger over medium and heat 1 minute.
2. Add frozen cauliflower, and peas and cook 5 minutes. Stir frequently (it helps to steam with a lid over the pot as well).
3. Add coconut aminos, and cook 1 more minute.
4. Stir in egg, and let sit before flipping over. Scramble it into rice mixture.
5. Remove from heat, and eat!

-xoxo, Amber


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!

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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

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Processed with VSCO with a6 preset

Smoked Paprika Breakfast Potatoes

Smoked Paprika Breakfast Potatoes

I’ve whipped up a recipe for smoked paprika breakfast potatoes, and they are delicious paired with eggs, bacon, or even as a side with whatever you’re having for dinner. These would also be divine in a breakfast burrito (I haven’t eaten yet today and I want to eat everything I’m talking about).

Sometimes I get carried away and don’t measure things out… read the directions before creating this recipe! I used both red and yellow potatoes – red potatoes are quite exceptional.

Smoked Paprika Breakfast Potatoes

Serves 4-6

1 lbs. red potatoes or yellow potatoes
Nonstick cooking spray
Extra virgin olive oil
2 tbsp smoked paprika
1 clove fresh garlic, minced
1/4 tsp salt
Black pepper
Green onions (garnish)

1. Preheat oven to 450 degrees F. Chop potatoes into 1 inch wedges.
2. Line baking sheet with parchment paper or nonstick cooking spray. Place potatoes on tray and evenly spread out.
3. Lightly coat potatoes with olive oil and toss, until all are covered. Spread smoked paprika over potatoes, and once again toss until potatoes are evenly coated.
4. Sprinkle salt over potatoes. Include a few shakes of black pepper as well.
5. Cook for 15 minutes. Spread more smoked paprika (I coated the entire top generously) over potatoes and toss to combine. Drizzle a little more olive oil if the potatoes are dry. Cook for another 10 minutes.
6. Potatoes should be crispy on the outside, and soft on the inside. Serve with ketchup and Sriracha!

Enjoy my friends!
– xoxo, Amber



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