Tofu Bean Sprout Soup

With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…

A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.

It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.



Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)

6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions

Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.

Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.

Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!







Paleo Roasted Cauliflower Cous Cous/ Rice

It was family picture day and it was an exhausting week trying to figure out what everyone was going to wear so we all matched but not too much! Thankfully our 2 little munchkins were happy and cooperated pretty well this morning. So glad they are done for the season though!

On top of this success I am also excited to share this new recipe with you. Manly has taken up hunting this year and his friend came up to join him in scouting some possible hunting areas… this friend has recently turned to the paleo diet. I don’t have an interest in going completely paleo but I am always interested in trying new things. I decided to make a meal and venture into the unknown… by making cauliflower rice! Scary!

I made lemon chicken and roasted broccoli as well. I wasn’t too impressed with the cauliflower rice and opted to head out for some me time while the guys ate dinner without me… so I didn’t have to awkwardly receive compliments on something that didn’t turn out well. I don’t like feeding things to people I myself do not enjoy. Anyways… after I returned and the friend was gone, my brother suggested roasting the leftovers. This little addition brought my cauliflower rice to a whole new level! It actually tasted a lot like cous cous so I’m calling it both.

Roasted Cauliflower Cous Cous Rice

Roasted Cauliflower Cous Cous Rice

1 head of cauliflower
1/4 cup onion
1/4 red bell pepper
1 small jalapeno pepper
1 garlic clove
3 eggs, whisked
olive oil
salt and pepper


Preheat oven to 400 degrees.

1. Cut up the head of cauliflower into small chunks and put them through the food processor until they are rice like.

2. Food process the onion and garlic together. Squeeze out excess liquid. Set aside.

3. Food process pepper and jalapeno together. Squeeze out excess liquid. Set aside.

4. Heat a large saute pan on medium high. Add 1 tbs. of olive oil and saute onion/ garlic mixture until soft and clear. Add in the peppers and continue to cook.

5. While veggies are cooking use a small saute pan to prepare the eggs. Heat pan to medium low, add olive oil to the pan then add whisked eggs. Scramble eggs into small pieces.

6. Add eggs to veggies and then add in cauliflower.

7. Cook until the cauliflower has a soft texture.

8. Spread cauliflower out on a cookie sheet. Drizzle olive oil over the top and sprinkle with salt pepper. Place on the top rack in your preheated oven and cook until just starting to brown. About 5-10 minutes.

9. Mix up and enjoy this amazingness!

Oven-Roasted Cauliflower – GNCO

I don’t think I’ve ever enjoyed cauliflower this much! 

This was the 2nd place winner for our August Game Night Cook Off (GNCO). I have never enjoyed cauliflower so much. And yes it lacks a picture – I will promptly cook this myself so I can post the yumminess! 

Oven-Roasted Cauliflower

From Emeril Lagasse on the Food Network

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish (optional)

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan,  roasting pan or cast iron skillet. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.