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While we were on vacation last week in Jackson Hole, we ate at a lovely little restaurant called Lotus Cafe. It was amazing!! Oh I so wish we had one in Atlanta! It was all organic, with lots of gluten free/dairy free options, and they even some paleo dishes. For an appetizer, we had the tandoori cauliflower and it was to die for!! Talk about the perfect appetizer. I kept saying I could eat so much more of it and make it my main course. So when we got home, I decided to recreate it as best as I could and add some protein to make it more likea meal. This is what I ended up with and I was really happy…

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For protein, I shredded a rotisserie chicken from Whole Foods and roasted some cauliflower. Then, I just made a simple sauce and added it to the chicken and cauliflower! Easy and really good!!

I did roast the cauliflower (drizzle with coconut or avocado oil and cook on 425 for 25 minutes or so flipping half way) for some extra taste, but you could definitely use Trader Joe’s pre-cut cauliflower rice (frozen or fresh) and just steam it, or also roast it to save some time. 


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This is going to make for a great lunch this week!!


I think Tate is ready for Fall sports to start back. Last week he got a solid shot of adrenaline by jumping off a 25 foot rock….

IMG_3430and then biked down some 15 foot super steep downhills through the mountains…


and lately is spending a decent amount of time watching the Olympics. Anyway, this is how he is spending his time while I’m cooking. Apparently he is working on his Olympic diving and pole vaulting, at the same time….


I hope you all had a great summer and are off to a nice fresh start with the new school year! 

Tandoori Cauliflower Chicken
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  1. 1 rotisserie chicken (or whole chicken to cook)
  2. 1 cauliflower head or bag pre-cut cauliflower rice
  3. 1 cup full fat coconut milk (can sub for Greek yogurt if you prefer)
  4. 2 tsp sea salt
  5. 2 tsp smoked paprika
  6. 1 tsp cayenne pepper (optional but recommended. maybe try 1/2 if cooking for kids)
  7. 1 tsp cumin
  8. 2 tsp turmeric
  9. 1 tsp black pepper
  1. If using a rotisserie chicken (or you can make a whole one:, tear the meat off the chicken and place the shredded chicken in a large bowl.
  2. Next either cut the cauliflower into thin(ish) slices and place onto baking sheet.
  3. Then drizzle with coconut or avocado oil and roast on 425 for 25 minutes (flipping half way though) or steam some cauliflower rice, if in a time crunch.
  4. Once the cauliflower is cooked, add it to the big bowl with the chicken.
  5. Next, mix together the above spices, stir it with the coconut milk, and pour over the chicken and cauliflower.
  6. Garnish with cilantro, if desired and enjoy!
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  • Heather Rendle - Hi friend. Send me your food wisdom and yummy ideas.ReplyCancel

  • Kathy - Keep these coming! I am header to Trader Joe’s and Whole Foods and I am going to make this and try it with yogurt? I was craving the Curry Chicken from True Foods but this does it. I also made your Paleo Pumpkin Bars and took out the Cocunut Sugar and put in 2 scoops(1 serving of Vital Protein Power). Then added 1/4 each of Unsweetened Coconut,Dark Chocolate and Organic Walnuts and then top them with TJs Unsweetened Almond Butter and slices of banana for a post high intensity workout. I think the banana gives me the 3 carbs to 1 protein ratio but regardless, they are so awesome!


    • landriav - Oh nice, Kathy!! I hope you like this recipe. Sometimes I’m too lazy to roast the cauliflower but it’s still so good. I’m making it today, too. 🙂ReplyCancel

It has been so hot lately here in Atlanta as I’m sure it has been everywhere! Anyway, since it’s too hot to play outside all day, Alice has been on a cooking, baking, experimenting kick. Recently, she felt like we also needed a break from the heat so she came up with this amazing little Strawberry Lemonade and it is SO good. It really is probably one of the best cool treats I have had in awhile. It’s reminiscent of King of Pops amazing Raspberry Lime Popsicle but possibly even better.  And, this drink is even good with a little extra something in it (like vodka) for the adults for a fun summer gathering. I may have tested that out, but that was mainly just for y’all. You can’t say I’m not dedicated to this site. 

Anyway, we hope you like this Strawberry Lemonade!


I really don’t think the ice cream man can deliver anything half as tasty, or that makes you feel so good!! 


Tate is definitely reaping the benefits of Alice’s new found cooking/baking hobby…




Strawberry Lemonade Treat
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  1. 1 cup frozen strawberries
  2. 1/4 cup lemon juice
  3. 1 cup water
  4. 3 drops stevia
  5. 1 tbsp coconut sugar
  1. Blend all ingredients together well.
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I just got home from work, and my daughter exclaimed, “this is THE BEST thing I’ve made so far!!!” That’s a big statement from a little girl, but this little girl can bake. Some of her favorites include molten lava cakes, granola balls, ice cream and chocolate pie. And while I haven’t tried her new favorite yet, between you and me, there is no way that it’s better than her chocolate pie. It’s amazing. Anyway, since watching the show Master Chef Jr,. she has really gotten into baking lately, and recently decided she wants to start her own baking business. She is going to start out small by selling treats locally, and is really excited about it. In order to get some direction, I posted on my Facebook page to find out what people would want to try. The thing that came up time and again was interest in a healthy breakfast/snack. She took this direction as a direct challenge, and this is what she came up with.

Edit: Okay, I just tried the cake. It is unbelievable, and I’m totally addicted. Really. Like, she has to sell all of this bread or I’m going to eat ever last bit of it. And with less than 10 grams of sugar per serving, protein and good healthy fats, both parents and kids will be happy with this one….


What is fun about this bread is that there are so many different possibilities of variation. You could add raisins and have cinnamon raisin bread or chocolate chips or add nuts or use seed/hemp hearts for extra nut-free protein, or make it nut free using a good sunflower seed butter (but it will turn green, which can be fun, unless you add some lemon juice). Anyway, I hope y’all love this breakfast bread as much as we all do!!

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Breakfast bread
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  1. 1 cup creamy cashew butter (you could also use almond or sunflower seed butter)
  2. 4 eggs
  3. 1/2 cup maple syrup
  4. 1/2 tsp sea salt
  5. 1/2 tsp baking soda
  6. 2 tbsp cinnamon
  1. Preheat oven to 325F.
  2. In a large bowl, add all ingredients.
  3. Use a hand blender to blend all ingredients together well.
  4. Grease bread 5x9 bread pan.
  5. Pour batter into pan and cook for 55-60 minutes or until you stick a butter knife in the bread and it comes out clean.
  1. If you don't have a hand blender, then you can mix the wet ingredients in medium bowl and the dry ingredients in a small bowl. Next, add the wet ingredients to the dry until well combined and continue to follow directions above.
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  • barb - Hi! This bread looks amazing! Is there supposed to be flour in the list of ingredients? Thanks!ReplyCancel

    • landriav - The cashew (or nut) butter acts as the flour. 🙂ReplyCancel

  • Nicole D. - I had all the stuff on hand so I just pulled it out of the oven. It’s really good! So good that my 4 yr old asked for more, my picky 6 yr old finished a big slice and my French husband (think bread snob) loved it and commented that it was really good several times.


    • landriav - Awesome!! So great to hear Nicole. Thanks for sharing!ReplyCancel

  • Hannah Cousar - Hi Alice,
    This is amazing bread. Olivia, Sarah Campbell, Jack and Clegg came home and told me all about it. We bought all ingredients and made it! It is delicious and such a great idea for protein in the morning! Thank you for introducing us to this and for being such a great creator of wonderful food. Keep working hard on your business..we will be your customers!ReplyCancel

    • landriav - You are so sweet Hannah. Your comment made Alice’s day!! Thank you for taking the time to post. Love that they loved the bread and love even more that our girls have gotten to know each other better this summer! Cant wait for then to all bake together!! Thanks again for your note!!ReplyCancel

  • Rebecca - What temperature in centigrade should the oven be?ReplyCancel

  • Kerry - Could you tell me what the carb and sugar count is pleaseReplyCancel

    • landriav - Hi Kerry, the sugar count is about 9-10 grams per slice. And you could always use less sugar if you would like. I am not sure of the carb count but the only real carbs would be from the sugar. Hope this helps a little!ReplyCancel

  • Elizabeth - Ur recipe is unbelievable amazing!!!! The bread is Bread!!!!! Genius….I am very thankful!! Can’t wait try the rest of ur menu! I did try another version by adding raisins answer walnuts and substituting the second aT. Of cinnamon with half T. Each ginger and nutmeg….I’m in love.ReplyCancel

    • landriav - Awesome Elizabeth! So great to hear. And I love your combination. Sounds amazing!ReplyCancel

  • Ashley Andrews - Hey Alice and Landria! It’s Ashley from NC. Bread in oven as we speak. It seemed like a lot of cinnamon so I did two tsp instead and added chocolate chips, of course. I can’t wait to try it!! I will let you know. Oh, and I used almond butter because that is what I had. Hope it’s ok. Thank you Alice for your creativity and for giving me ideas for my three girls, ages 11, 9, and 1!! trying to get them off the cereal and waffles and offer them something with protein!!ReplyCancel

    • landriav - You are cute Ashley! Thanks so much for your note. Alice loved it!! I hope the bread turned out great. We thought 1 tbsp of cinnamon would be too much too but we tried it and loved it that way and we aren’t crazy cinnamon people. And almond works well too. We just prefer the taste of the cashew butter (in baked goods) a touch better. Hope you and your family are having a great summer and doing well!!! Thanks again for taking the time to share with us! 🙂ReplyCancel

  • Jen - I am severely allergic to tree nuts. What can be substituted for nut butters? Coconut is ok; is there a coconut butter out there somewhere?ReplyCancel

    • landriav - I use sunbutter but it will likely turn green unless you add some lemon juice. Although I make my pumpkin bars with sunbutter all the time and they don’t turn green.ReplyCancel

  • Casey - Have you ever made this as muffins? Curious about cook time of so! Thanks!ReplyCancel

    • landriav - Hi Casey! I haven’t but am sure they would be awesome. I would cook them on 350 for about 20 minutes. Hope you like them!!ReplyCancel

  • Brittany Mitchell - Can’t wait to try! 😉 We have similar daughters 😉ReplyCancel

The best gift I ever got my husband was a Big Green Egg about 8 years ago. It was definitely a win-win. He loves to grill, and we love to eat everything he makes on the grill! But as much as we, well, actually just Scott, cook(s) on the grill, we never made wings and I have no idea why.  That was such a mistake but glad we have rectified it. 

Anyway, as some of you may know, once I find something I love, I tend to make it over and over and over again. Lately, my obsession is wings. While I’ll bake these wings from my book often, it’s hard to compare with Scott’s wings on the grill. They are so CRISPY and tasty and even good leftover the next day!

There are many fun wing varieties but to keep it nice and simple, this is Scott’s go-to recipe. I hope you guys love it as much as we do! Happy summer grilling!!

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Clearly Tate loves them….I think he got a hold of about 7 before we even sat down to dinner. 

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Scott's Buffalo Wings
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  1. 3 lbs buffalo chicken wings
  2. 1/3 cup Tamari gluten free soy sauce
  3. 1 tbsp sea salt
  4. 2.5 tsp garlic powder
  5. 2 tsp onion powder
  6. 2 tsp white (or black) pepper
  1. Light your grill and let it get to 350-400 degrees.
  2. If you're using a Big Green Egg, put bricks under the grate to raise it higher.
  3. In a large metal bowl, place chicken wings and tamari.
  4. Use your hands to make sure wings are thoroughly covered with tamari.
  5. Then in a small bowl, add your salt, pepper, garlic and onion powder.
  6. Then pour the seasoning in the bowl of chicken and use your hands to combine and make sure it's evenly coated with the dry rub.
  7. Cook until golden brown.
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Two things I love to cook with are Whole Foods (or Trader Joe’s) pre-cut cabbage and grass-fed ground beef. Both are so simple to cook with and super tasty.   On a Thursday night, I can quickly make taco meat with grass-fed ground, a jar of salsa, cumin, salt, and onion pepper, and I’m done. Add some good guacamole and corn tortillas for the kiddos, and we are good to go!

Or, with the ground beef, I also love to make a good stir fry such as this or this. Again, easy peasy, and they are quick and satisfying!   

With the cabbage…


I love cabbage because it just feels hearty to me. And, it soaks up flavor very well. If I can find some pre-cut cabbage (or I’m not sure lazy and cut some myself) and a rotisserie chicken, I have at least 4 simple tasty meals that I can quickly throw together. They include:

Chinese Chicken Salad – Good refreshing salad.

Houston’s Chicken Salad – For the leftovers,  I love this dish heated up.

Warm Buffalo Chicken Slaw – If you like Buffalo wings, you’ll love this!

BBQ Chicken Slaw – One of our new favorites!

Today, I decided I need a little bit of a change. And probably because it is the last week of school, I really didn’t want to put much effort into a meal. Alas, I still needed to make something that I could have around for lunch or breakfast for the next few days for myself so I decided to mix together my cabbage and ground beef. So I came up with this Curry Beef and Cabbage recipe. To be honest, my kids didn’t love this one (they didn’t hate it either, just “not their favorite”), but I sure did!! Good thing I made it for myself anyway. 🙂

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It was a nice change and I really loved it with some of my favorite pumpkin seeds on top. 


Curry Beef Cabbage
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  1. 2 lbs grass-fed ground beef
  2. 1-2 container of cabbage so about 8-10 cups shredded (I used 2 containers as I wanted to have extra to freeze)
  3. 1 tbsp fresh ginger or 1 tsp ground ginger
  4. 2 tsp onion powder
  5. 2 tsp curry powder
  6. 4 garlic cloves, minced
  7. 1 tsp coriander
  8. 1 tbsp sea salt (I used a bit more but I love a good salt)
  9. pepper to taste
  10. 3-4 tbsp olive oil for drizzling on afterwards
  11. 2 tbsp coconut oil
  1. Take coconut oil and heat it in pan on medium high until it starts to melt.
  2. Add garlic and cabbage and allow it to cook until the cabbage starts to soften.
  3. Then set that aside in a large metal or glass bowl.
  4. Next, cook the ground beef until it's done.
  5. Add the cabbage back in if there is room in your pan, or you can add the ground beef to your large bowl (that's what I did since I used extra cabbage).
  6. Then add the spices and olive oil and stir together until it's well blended.
  1. Edited June 16th: I made this without curry, coriander and ginger and loved it, actually even more, with just lots of garlic and onion powder and extra olive oil. It was so good and something I won't get sick of quickly since the spices are so simple!
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