Sunday, April 26, 2015

Cauliflower Rice and Pinto Bean Vegan Burrito Bowl (Gluten-Free, Can be Low-Carb)

Cauliflower rice is mixed with seasoned pinto beans, Poblano chiles, and red onions and topped with tomato-avocado salsa for a delicious vegan burrito bowl.

Cauliflower Rice and Pinto Bean Vegan Burrito Bowl found on

I know about all the reasons to eat less meat, so I try hard to come up with a good Meatless Monday recipe suggestion here every Sunday.  I like the challenge of creating recipes without meat.  But admittedly, quite a few of my meatless recipes include cheese, so I'm always doubly excited when I can create a knock-your-socks-off recipe that's actually Vegan.  And this Cauliflower Rice and Pinto Bean Vegan Burrito Bowl was absolutely amazing; Jake and I gobbled it up!

I've said it before, but I think you need to add ingredients with strong flavors to turn cauliflower rice into something that's really good, and in this recipe the beans and cauliflower rice get a big flavor boost with red onion, Poblano peppers, and Kalyn's Taco Seasoning; then the cauliflower rice and beans mixture is topped with a fresh-tasting salsa with tomatoes, avocados, green onion, cilantro, lime juice, chopped poblanos, and cumin.  Oh yeah, this was so, so good!

Friday, April 24, 2015

Kalyn's Kitchen Turns Ten Years Old (and Ten Ways Blogging Has Enriched My Life.)

Kalyn's Kitchen is celebrating ten years, and I'm reflecting on the many ways this blog has made my life better.  And if you're stopping by, thanks for your support over the last ten years!

I've always been sentimental about celebrating my blog birthdays, as well as my actual ones, and for a few weeks now I've been trying to wrap my head around the idea that this little blog of mine is now ten years old! Just like every birthday that ends in a zero, ten years of blogging seems like a milestone, and today I'm feeling grateful to all the readers, fellow bloggers, friends, and family members who have been supportive of my blog during that time.

If I tried to mention even a fraction of the people who've somehow helped with my blog, this would be a very long post indeed, but I do need to thank my brother Rand (who was the blog whisperer who got me started, and who's donated many hours of design work), and my web designer Jennette (who does all the techy behind-the-scenes stuff that I have no idea how to do.)  Kalyn's Kitchen as you know it wouldn't exist without these two talented people.

I could also write ten years worth of thank you notes to reply to faithful readers who have left comments, (here, and on Facebook, Twitter, Google+, Instagram, and Pinterest), sent me nice e-mails, and given me just enough positive feedback on a regular basis to keep the blogging energy going.  Without readers, blogging would feel like a party where nobody showed up, and I'm thankful every day for the people who support my blog by stopping by.

Thursday, April 23, 2015

Kale, Bacon, and Cheese Breakfast Casserole Recipe (Low-Carb, Gluten-Free)

It doesn't take a lot of bacon to add amazing flavor to this Kale, Bacon, and Cheese Breakfast Casserole, and I love starting out the day with kale!

Some faithful South Beach Diet fans might be surprised to see the word bacon in the title of this Kale, Bacon, and Cheese Breakfast Casserole. Yes, bacon isn't really allowed on South Beach, and if you're one of those people who believes in following the absolute letter of the law you should use Canadian bacon or turkey bacon to make this dish.

But it only took four slices of pre-cooked bacon to give this breakfast casserole amazing bacon flavor, and I microwaved the bacon and blotted off every possible bit of the bacon fat that I could, and truly I'd have a hard time sticking to an eating plan where I couldn't eat bacon again for the rest of my life. 

Tuesday, April 21, 2015

Southwestern Turkey Collard Wraps (Low-Carb, Gluten-Free, Paleo)

Southwestern Turkey Collard Wraps have perfectly seasoned ground turkey cooked with chopped collards, red bell pepper, and green chiles, then wrapped inside a collard leaf and served with avocado and lime. Oh yeah!

Southwestern Turkey Collard Wraps (Low-Carb, Gluten-Free, Paleo) found on

How do you feel about collard greens?  They're something I never cooked with before I was a food blogger, and then they got on my radar with Hopping John Soup and I discovered I really liked the slightly sweet flavor of collards.  Since then I've made only three recipes with collards, but thoroughly enjoyed them all.

Then about a year ago I started to see collard greens used to wrap around various fillings; think of it as a more nutritious version of a lettuce wrap. Oh yes, I loved this idea and when I was cooking with my nephew Jake recently we let our creative cooking imagination go wild and these Southwestern Turkey Collard Wraps were the happy result.

Sunday, April 19, 2015

Roasted Cauliflower Slices with Kalamata Olives, Red Pepper, Capers, and Lemon (Low-Carb, Paleo)

Hurry and make these Roasted Cauliflower Slices with Red Peppers, Kalamata Olives, Capers, and Lemon before it gets too hot to turn on the oven!

Roasted Cauliflower Slices with Kalamata Olives, Red Pepper, Capers, and Lemon (Low-Carb, Paleo)

I do realize that some of you would never be happy with a big slice of roasted cauliflower for dinner, even if it had a garlicky topping with Kalamata olives, red pepper, capers, and lemon.  So if you're one of those people who can't get that excited about roasted cauliflower, feel free to consider these Roasted Cauliflower Slices with Kalamata Olives, Red Pepper, Capers, and Lemon as a side dish. But I promise you, cauliflower lovers like myself will happily devour this as a Meatless Monday main dish and call it dinner.  And I ate the leftovers cold out of the fridge the next day; it was that good!

When I first posted this recipe, it was adapted from Melissa Roberts' Roasted Cauliflower with Kalamata Vinaigrette that appeared in Gourmet Magazine.  And there was certainly nothing wrong with that version of the recipe; my Greek friend Mary tried it and loved it.  But the original photos were nothing to get excited about and when we decided to update them Jake and I got a little creative and added chopped red pepper and a few capers to the garlicky vinaigrette, which made it even more flavorful and definitely more colorful.  You can also make the garlicky topping with just the olives if you prefer, but if you like cauliflower and Kalamata olives, this is a must try!

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