Fun fact: For most of my life I thought that measure was pronounced meh-zure and not may-zure. Apparently I got it from my mother and I’m just glad she didn’t pronounce it mee-zure. Regardless of my pronunciation issues, here are some easy tips on how to leverage different measuring techniques to maintain a healthy lifestyle, and more importantly, your sanity!

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Extra-Crispy Baked "Archie" Chicken Wings

We’re less than a week away from the big game and since the Packers painfully got knocked out last round there is only one thing to talk about—WINGS. I’m a wing fa-na-tic who spent nearly every Tuesday and Thursday the summer after my freshman year of college hitting up Buffalo Wild Wings for wing night. And no, I never ate the carrots or celery… yikes.  Read More →

Cauliflower Jalapeno Poppers

Are you ready for some football?! The NFC championship game was last Sunday and my boys almost (don’t remind me) held their own against the Seahawks. Yes, I’m a born and raised SoCal Packers fan and no, my dad or super cool uncle doesn’t cheer them along with me. When I was younger I figured out exactly one thing about sports—no one likes a band wagoner. So at some single-digit age I decided to arbitrarily pick teams I’d be rooting for for the next few decades and things just sort of stuck. Read More →

Cabbage Salad | Cauliflavor.com

Northwood’s Inn, a surprisingly affordable southern California steakhouse done up to look like a snow covered log cabin, serves hands-down the most incredible salad/bread combo you will ever taste ever in life. I have some good news and I have some bad news. First the bad news—the cheese bread is the stuff of dreams and cannot, I repeat cannot, be DIYed at home. They legit have elves doing black magic in their kitchen. I’m sure of it and it cannot be done at home.

Their cabbage salad is a different and, lucky for us and the theme of this blog, much healthier story. Bright purple, vinegary and seemingly never-ending, it’s the perfect complement to the cheese butter slathered bread and crisp iceberg with blue cheese dressing served along with it. And one day it hit me—this simple salad could be pretty easy to make. A Pinterest search later and I’d found an EXACT replica. One small swap of honey for sugar and this salad has quickly became one of my foundation foods—always ready in my fridge for a quick side, base for an entree salad or veggie-filled snack.

Northwood’s Inn Cabbage Salad

  • 1 large head red cabbage, thinly sliced or shredded
  • 3/4 cup apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 3 tbsp honey
  • 3 tsp salt
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp onion powder
  • 1/2 cup olive oil

Add all dressing ingredients, except the olive oil, to a large Ziploc bag. Seal and shake to combine. Add cabbage and shake again to coat. Refrigerate for 3 days, shaking the bag once or twice daily. I know the waiting game is hard but it’s very important to give this guy some time to hang out.

On the third day add olive oil and serve.

This stuff will keep in the fridge for just about ever by my calculations since the initial step is a sort of fermenting/pickling thing that preserves the crunchiness of the cabbage and prevents bacteria from growing.

pico de gallo hassleback tomato

Last year, I started something called Project Thank You Card where I aimed to send one thank you per day. I planned to make it through whole year but only got through 7 months due to a few legitimate reasons and a handful of BS excuses. I didn’t make my goal but I’m still super happy about the results and set myself up with a much more manageable one card per week goal for 2015. In my eyes, the whole thing was a great success, which has motivated me to set up a 2015 resolution in a similar way—creating a good habit rather than changing a bad one, which never works for me anyway. Ok, so, are you ready for it? Drum roll please! This year I’m going to… Read More →

Leftover Ham Bone and Hominy Soup

Have you ever taken the Myers Briggs personality test? The results are pretty interesting and according to them (and 26 years of life experience) I’m exceptionally good at thinking up ideas but not so great at carrying them out. This is especially true when it comes to recipes. I spend far more time thinking about what I want to make rather than actually making it, which enters one of the reasons I created this blog—as a source of urgency and motivation! Read More →

Protein Bagel Pizza

We all love pizza for the same reasons: portability, cheese and well, yeah mostly the cheese. But do you want to know what is actually the best thing about pizza? It’s one of the easiest and I mean easiest foods to healthify and keep tasting pah-retty damn good. In fact, pizza is one of my favorite “diet” meals—all you need is a simple base and portioned toppings. Read More →

Feta Pepperoncini Dip

The single best way to save money is to do things all by yourself. That’s why the moment I realized my introduction to Freskos dips was turning into a very expensive addiction I gave a go at creating a version of my own. Well, I did not create the perfect Freskos replica, but what I did create was another perfect dip that also happens to include a built-in mechanism for getting more veggies from plate to mouth. Read More →