Buffalo Cauliflower and Sweet Potato Fries

Buffalo Cauliflower and Sweet Potato Fries

For our Sunday recipe, I wanted to incorporate a vegetarian meal. My husband and I have been trying vegetarian for 2 weeks. He and his co-workers made a pact to try it and determine later if it impacted their overall health. I’ve been wanting to hop on board with more meatless meals and nutrient-dense foods.

So far we’ve both noticeably lost weight and feel more alert and energetic. I’ve had such a difficult time staying away from dairy. I had a small amount of cheese on a veggie burger and my stomach did not like it! I miss dairy the most, but I’m on a mission to continue feeling well. Vegetarian can’t be boring if I’m going to be serious about it, though.

For lunch, I wanted to make a yummy plant-based lunch that our boys would actually eat. I’ve been eyeing buffalo cauliflower, but needed a side to go along with it. So I sliced up a few sweet potatoes as fries.

This was a good snack/finger food lunch! These would be perfect for a party of health conscious guests!

Buffalo cauliflower

Sweet potato fries took simple prep, 20 minutes to prep, and we’re very similar to regular fries.

I followed a recipe from tasty.com (link below). One package of cauliflower served our family of 5 for a light lunch. I would consider 1 package of cauliflower per 2-3 adults though.

Basically, you create a breading with spices, bake on 450° for 20 minutes, coat with hot sauce, and bake another 20 minutes. It would be amazing in an air fryer!

We served our with ranch, but Bleu cheese dressing would be delish too!

Sweet potato fries

This is much like the regular fries recipe that is up on Momma Bird Blog. These are nice to make with the buffalo cauliflower because your oven will already be up to temp. All you have to do is pop them in on another baking rack.

Just peel about 3-4 sweet potatoes (I chose longer skinnier ones about the same size for consistency). Then slice in the size you want, keeping the same width for each.

In a big mixing bowl, mix olive oil and garlic salt and toss in sweet potatoes. Make sure they’re covered in the mixture.

Spread sweet potato fries on a baking sheet (with foil or parchment paper). Bake on 450° for 20 minutes.

These were served on a sharing platter with BBQ and we couldn’t stop eating them! The best part was that the boys knew they were sweet potatoes. So, in the future they’ll know that sweet potatoes are something worth trying.

Like I tell my family, you won’t know you don’t like something until you try it prepared different ways. Cauliflower, for instance, seems to be a little less popular. However, you can have it in soups, roasted, steamed, or in broccoli cauliflower salad. Same with sweet potatoes. I’m normally not a fan (sshh don’t tell my kids), but in fry form they were yummy!

What’s your favorite vegetarian meal?Please share a link in the comments below!

Here’s the link to the recipe above.

Changing The Way We Look At Food

Changing The Way We Look At Food

Recently as my husband has been taking classes to become an EMT, he’s thinking more about the human body. He usually feels sluggish and groggy. Like a good wife, I remind him that he can’t be eating highly processed foods/snack and feel energetic.

So after he saw a documentary about animal consumption and health issues, he and his co-workers made a pact. They are choosing a plant-based diet for 2 weeks to see if they feel better. It’s only been a couple days and they’ve all noticed weight loss and more energy.

We’re focusing on whole grains, nuts/seeds, and tons of produce. So far, it’s been nice having him hop on board with me.

The kids love their fresh food especially! We’ve incorporated more fats and proteins in their meals though because they are so little and so active.

After some research, we made a list of foods we would eat. We’ve tried to extend from our comfort zones. We don’t want to just eat salads for 2 weeks either.

In order to stock up well, we’ve applied one of our shopping techniques. We’ve been doing groceries every biweekly pay period. It normally looks like too much food the first day, but we shove next week’s food to the back of the fridge. I mean, what kid would dare venture back there. So safe to say our “rationing” is doable.

2 weeks worth of fresh produce to feed a family of 5. The most we’ve ever bought at once, but now the focus of our meals.

By week 2, I try to make up food before it spoils. So for instance if the lettuce or strawberries are looking sad, I hurry up and use those.

We’re having more whole grains, nuts, and seeds. The whole grains have an amazing flavor!

Ignore the watermelon back there. I was running out of room for all the fresh produce. 😆

With a vegetarian diet I tend to gravitate toward black beans. I love a good Mexican-style rice bowl for a filling meal. I also gravitate towards bananas for a filling smoothie base.

However there’s a little confusion about vegetarians not having cheese or having it. I am choosing to spend the 2 weeks dairy-free because I think it plays a major factor with inflammation. More specifically I cannot digest milk as well as I used to.

A friend from the American Dairy Association noted that if you are lactose intolerant that you may, however, digest cheese fine. Apparently there isn’t much lactose in cheese.

So we’re focusing first on nutrient-dense produce, then adding in nuts and seeds, and whole grains. Things we’re avoiding; added sugars, processed foods, dairy, and alcohol.

I’m learning how not boring it can be.

A few years ago, this term was used and it’s stuck with me since, “fuel-food.” It reminds us that we don’t need to fill our bodies with junk to satisfy hunger. Rather we should be mindful about what we’re putting in our bodies. You’re on the right track if you are nurturing your body.

Like anything else, healthy diet takes time and good support.

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See Momma Bird Blog’s first post, 8 Ways To Lose Baby Weight Realistically.