Homemade Pickled Red Onions

Homemade Pickled Red Onions

Take back Taco Tuesday with a vengeance, with these easy-to-make, delightful pickled red onions. Fresh cilantro, pickled onions, and a lime wedge can really bump your taco game up a notch. I love to top fresh Mexican food or avocado toast with these lil’ purple guys. Not only do they had a unique flavor, but they’re pretty too (Instagram worthy fa sho).

I was trying to find these in the store this past week, and was having a rough time. Do you know how hard it is to find jarred pickled onions at the grocery? It’s nearly impossible, so, I thought, “why not make them myself?!”



The best part is, they are SO easy and effortless to make, and last up to 2 weeks once made!

For many people, these are a pantry staple, and can add just the right touch to a dish you’re making. I suggest storing them in a jar, and make sure you keep them in the refrigerator. These all make a great hostess or holiday gift idea too when packaged in a tiny mason jar. Tie a ribbon around it, and voila!

TIP: It’s important to always use fresh squeezed lemon or lime juice, when a recipe calls for it. Pre-squeezed juice will impact the flavor, and not for the better!


Homemade Pickled Red Onions
Yields 6 Servings

1 Red Onion, halved, and thinly sliced
1/2 c apple cider vinegar
1/4 c lime juice, freshly squeezed
1/4 c white sugar
Few pinches of sea salt
Pinch of red pepper flakes

1. Place sliced onions in a bowl, large enough to transport water in.
2. Boil a kettle or pot of water. Once boiling, pour over bowl of onions, making sure all onions are fully submerged. After 10 seconds (you can count to 10), drain onions, and set aside.
3. Over low-medium heat, heat vinegar, lime juice, sugar, chili flakes, and salt in a saucepan for 3-4 minutes. Once sugar has dissolved, remove from heat.
4. Pour heated vinegar mixture over onions, and let stand for a few minutes. Preferably, let cool to room temperature before serving.
5. You can eat immediately, or let sit overnight for maximum flavor.
6. Serve with tacos, nachos, vegetables, toast, or whatever you desire!

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

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


Sesame Chicken

Sesame Chicken

Typically, Chinese is one of those food groups we all love, but know it’s filled with so much MSG, fat, and overall, unhealthy. Luckily, it’s not very hard to make your own tasty Asian meals.

Today, we’re going to go over how to make the following:
Sesame Chicken

Later this week, look out for this recipe:
Fried Cauliflower Rice

The difference between my recipe and the traditional one? Mine is grain-free, gluten-free, low-carb, low-sodium, and soy free (soy sauce is SO bad for ya).

Key notes ingredients in this recipe:
Fresh ginger
Fresh garlic
Coconut aminos (a GREAT alternative to soy sauce! Click the link to learn more.)

I try to make my recipes as simple as possible with ingredients that are easy to find. This recipe calls for arrowroot starch, which is a great alternative to flour, and also works well as a thickener in replace of cornstarch. It should be easy to find at most large grocery store chains (Whole Foods will def have it).

This recipe does take about an hour to prep and make, because it’s done in two parts. First, ya gotta batter your little chicken pieces in a beaten egg, coat it with the arrowroot, and then fry it. Then, it’s gotta stew in it’s sauce… Let’s get started!

A453C4E7-F7BA-41E1-AECB-63B30BC58669.jpegSesame Chicken 
Serves 4

1 lb. raw chicken tenders
1 egg, beaten
Sesame Oil
1/2 c arrowroot starch
1/2 c coconut aminos
1 tbsp honey
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
Heaping tsp ginger, zested
Toasted Sesame Seeds

1. Make your sauce in a mixing bowl, by mixing coconut aminos, honey, red pepper, garlic, and ginger. Set aside.
2. Prep chicken, by cutting into 1-2 inch pieces. Place chicken pieces into large gallon ziploc baggie, and add beaten egg. Make sure your bag is sealed! Massage chicken pieces, so all are evenly coated with egg.
3. Heat sesame oil in skillet, over medium heat. Make sure there is about 1/4 inch of oil covering the pan.
4. While oil is heating, put arrowroot starch onto large plate, and begin coating each piece thoroughly in the flour.
5. Once oil is hot, fry chicken pieces 30 seconds per side. The goal is to not cook the chicken in this step. Work in batches (I did 8-9 pieces at a time), and repeat until done. Place chicken aside.
6. In separate saucepan, add your coconut aminos sauce mixture, and turn on medium heat. Let warm up slightly, and add chicken. Coat chicken pieces evenly with sauce.
7. Simmer, and watch your sauce reduce. Do not let it boil – it should not be getting that hot. Adjust your heat down if need be. Sauce will thicken in about 20 minutes time.
8. After sauce has thickened on chicken, remove from pan, and transfer onto plate. Set chicken pieces on plate, and do not stack them. Generously sprinkle toasted sesame seeds on top. Serve with vegetables or cauliflower rice!

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! 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

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

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