Lemon and Garlic Roasted Cauliflower

Roasted veggies are king in our house! … full of flavor and easy to prepare! This cauliflower is a perfect complement to any curry dish. (but good as a side for plenty other options as well) It’s simple to prepare with only 5 ingredients!
We often make huge batches for dinner and leftovers!


1 head of Cauliflower, chopped
1/4 Cup avocado oil (or olive)
1 tsp garlic powder
1 tsp sea salt
Juice of 1 fresh lemon

Preheat oven to 500 degrees.
Line a large baking sheet with parchment paper.
Cut up the cauliflower in small pieces, removing the large stems. Place in large mixing bowl.
Toss with garlic powder and sea salt.

Squeeze lemon juice(watch for seeds), toss to combine, and spread cauliflower on baking sheet.

Drizzle oil over cauliflower and place in oven(uncovered).
Cook for 30 minutes total and voila!


Orange Cashew Chicken

Jen put this together on a saturday night…thinking she had a bit more time to cook…forgetting we had to rush out the door to church for 5pm. It was pretty impressive to see it come together quickly with minimal effort, and less than 30 minutes! Really tasty, and incredibly filling!!
Throw in some toasted cashews and topped with green onions…you won’t be disappointed in this. Trust me. I served it over cauli-rice. This recipe is freely enjoyed by people in our 30 Day Flip programs.

For the sauce:

1/2 Cup water
Zest from 1 orange
1 Cup FRESH squeezed orange juice(not from the carton)
1/4 Cup coconut aminos
1/2 tsp ground ginger
1/4 tsp crushed red-pepper flakes
2 TBSP arrowroot powder

For the chicken:

1 TBSP coconut oil
2 pounds boneless, skinless chicken breasts, thighs or a combination
sea salt, to taste
1/2 Cup whole raw cashews
1/4 Cup green onions, thinly sliced


Prepare the sauce first, so the chicken can be quickly dressed once fully cooked.

In a saucepan combine all the sauce ingredients except for the arrowroot powder and bring to a gentle boil over medium-high heat.
Whisk well to incorporate the ground ginger and to make sure there are no clumps.
Once the sauce bubbles, turn off the heat and whisk in the arrowroot powder (this will thicken the sauce).
Cover and leave it on the warm burner while the chicken is ready.

For the chicken, heat a large skillet and add coconut oil.  Allow it to melt.
In the meantime, prepare the chicken by cutting into bite size pieces. Season with sea salt. Place the chicken in the hot skillet (single layer) to sear. Leave the chicken for 3-5 minutes and turn the pieces over to cook the other side and continue cooking 3-5 minutes.

Once the chicken is cooked, drain any excess juices from the pan, and pour in the orange sauce and add the toasted cashews. Toss the chicken and cashews in the sauce until evenly combined. Let it simmer over medium heat to thicken the sauce again (about 3 minutes). Serve over cauli-rice and top with sliced green onions!


Coconut Lime ‘Rice’ (psst it’s really cauliflower)

In your 30 day flip groups one thing we hear a lot of is “OMG that cauliflower rice is off the hook” My response “I know we have made it a bazillion times.” Seriously we have. It is from one of your favorite cookbooks Against All Grain by Danielle Walker.  When you go to make it just trust me double it up.  We have put curry chicken, “burrito”  ingredients, and stir frys on top of this “rice” 

1 Head organic cauliflower, trimmed and cut into florets
2 TBSP coconut oil
1/4 C Coconut milk
1 TBSP chopped cilantro
1 TBSP fresh lime juice
1/4 tsp sea salt
Place the cauliflower in a food processor fitted with the grating attachment and process, until chopped into ‘rice grains’.Pick out any large pieces that passed through the grater. Alternatively, grate the cauliflower with a cheese grater.
*We used our Vitamix for this (only 1 cup at a time on low).
Heat the oil in a large skillet  or wok over med-high heat
Add the riced cauliflower and saute for 5 minutes.
Add the remaining ingredients and continue to cook for 20 minutes until the cauliflower is tender.

Peanut and Orange Zest BBQ Chicken Kabobs

Peanut and Orange Zest BBQ Chicken KabobsThis past weekend Isla, Noah, and I thoroughly enjoyed celebrating Mom. Jen and I worked together to create an awesome yet simple Mom’s day experience. One of my wife’s love languages is quality time.  Which means that if we as a family want to show her that we love her the best way to do that is to carve out some distraction free time together.  So we started the day with breakfast and then went for coffee on our favorite patio and leisurely strolled along the waterfront in our gorgeous city Kelowna, BC. The day was topped off perfectly with a family BBQ. It was one of those relaxed and satisfying dinners that had you sitting back and sighing a deep breathe of gratitude. I encourage you to plan a family meal together this long weekend. Food means so much more when it is tied to relationship and not guilt. We had reasonable servings of delicious healthy food in good company and I am still smiling at the thought of what an awesome day it was. I posted a picture of our dinner and I promised I would share some of the recipes. SO here it is.


1/2 cup of orange juice

2 tablespoons of orange zest

1/2 cup of all natural peanut butter

2 tablespoons of coconut sugar

1/4 cup of sodium reduced soy sauce

2 teaspoons of fresh finely chopped ginger

4 cloves of minced garlic cloves

1 tsp red pepper flakes

Add 4 cubed uncooked chicken breast to marinade and let stand in refrigerator for up to 8 hour.

After soaking your wooden skewers in water. Skewer the marinated chicken and vegetables of your choice. We use red and orange peppers, onions, and zucchini.

BBQ until chicken is cooked through.

We served the chicken kabob with our absolute hands down favorite salad that is from a friends blog, you can find the recipe here:

Brown Rice Noodle Salad With “Best Ever” Peanut Cilantro Dressing.

Our dessert was lemon tarts (we cheated a little and used store bought pre-made tarts) The lemon filling was homemade from the cookbook you got to buy.  Against All Grain.

mothers day collage

Curried Chicken Salad

curry chicken salad

We are exotic taste lovers in this house. So curry is on our love list.  I find it adds such flavor to a dish without the calories. I actually made this for Jen and I for lunch the other day.  You can eat it like I did in a pita or if you have gluten sensitives you can place it on top of a salad or wrap it in a large leaf of lettuce.

You will need:

2 pounds skinless boneless chicken breast

2 teaspoons of coconut oil melted

Salt and Pepper

1/2 of Mayonnaise (there are recipes to make your own mayo-this day I opted out for the store bought variety. Mayo is better than Miracle Whip as it does not have added sugar and it is fuller fat therefore digests slower and keeps you fuller longer)

1/2 cup of grapes halved (Grapes are one of the dirty dozen fruits that you should buy organic. You can substitute raisins if grapes are out of season and too pricey.)

1/2 cup of cashews, toasted

1/4 cup of finely chopped celery

1/4 cup of finely chopped red onion

1/4 a cup of finely shredded carrots

1/2 teaspoon of sea salt

1 tablespoon of fresh mint leaves

2 tablespoons of curry powder

Preheat the oven to 325 F

Place chicken on a baking sheet, drizzle with coconut oil, sprinkle with a pinch of salt pepper.

Bake for 15 to 17 minutes, until cooked all the way through.

Remove the chicken from the oven and cut into cubes. Chill in the refrigerator for 30 minutes.

Combine the mayonnaise, grapes, cashews, celery, red onion, carrots, salt, and curry in a bowl.

Add the chilled chicken and toss to coat. Chill in the refrigerator for 30 minutes.

Sprinkle with the fresh mint right before serving.

YUMMMMM! Love it and my pregnant wife said it hit the spot too!

This meal did Jen and I for two lunches.  This is one of the recipes featured in Danielle Walker’s cookbook “Against all Grain” we highly recommend it.  This cookbook has become a staple in our kitchen.

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Black Bean and Sweet Potato Burrito

black bean burritos

We love Mexican themed food in the McNamara house, so this recipe had us at the word burrito. Plus the fact that it is pretty easily prepared and goes over well at our table. Our Noah (4 yrs old) and Isla (turning 2 years old soon) polished off a burrito each for lunch today.

You can easily make a double batch and freeze these down. They reheat nicely for when you are short on time or energy (let’s face it sometimes you just don’t want to cook another meal.)

What you are going to need:

2 medium sweet potatoes

1 red pepper

1 yellow onion

1 tbsp chili powder

1 tsp cumin

1 tsp sea salt

2 tbsp olive oil

8-10 Whole Wheat Tortillas (or tortillas of your choice)

2 tbsp cilantro

1 can of black beans

2 tbsp fresh squeezed lime juice

1 cup of shredded cheese

Preheat oven to 425.

In a 9 x 11 baking dish mix together peeled and cubed sweet potatoes, chopped red pepper, chopped onion, chili powder, cumin, and olive oil. Toss to coat vegetables evenly. Bake covered 25 to 35 minutes until vegetables are tender.

In a separate bowl add together the can of rinsed black beans, cilantro, lime juice and sea salt.

Once the cooked sweet potato mixture has cooled off combine it with the black bean mixture.

Then evenly distribute the filling between 8 to 10 tortillas and fold into a burrito.

Place the assembled burritos on a baking sheet and bake for 15 to 20 minutes at 375.

Hope your family enjoys them as much as mine! 

Jennifer McNamara

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