Mexican Street Corn Salad

Mexican Street Corn Salad

I’m pretty sure I can have Mexican food every single day – I mean who couldn’t, right? I love everything from veggie fajitas to guacamole and I ESPECIALLY love Mexican Street Corn. On the cob or as a salad, this dish never disappoints. It’s sweet, spicy, creamy and all sorts of delicious. However, the bazillion calories and unhealthy fat in traditional street corn dishes keep us from ordering too much.
*
Last weekend Joe and I played around with a healthy flip for Mexican Street Corn Salad. We substituted traditional mayo for eggless mayo and ditched the cheese (gasp!). We even roasted our own jalapeños…fancy! The flavors came together nicely and we didn’t miss the not-so-healthy calories. Saved those for margaritas. 🙂
*
Here’s the recipe for you to enjoy!

Ingredients

2 (15oz) cans organic corn, whole kernels

1 tablespoon vegan butter (I like Earth Balance)

2 garlic cloves, minced

1 jalapeño pepper, roasted and chopped (seeds removed) *see notes below*

1/2 cup red onion, chopped

3 tablespoons EGGLESS mayo (I like Sir Kensington’s Eggless Mayo)

Juice from 2 limes

1/2 cup fresh cilantro, chopped, more for garnish

½ teaspoon smoked paprika

Salt and pepper to taste

Instructions

  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

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Mexican Street Corn Salad
A healthy flip on a not-so-healthy (yet) delicious dish! Dairy-Free, gluten-free and SO delicious!
Healthy Mexican Street Corn Salad
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Healthy Mexican Street Corn Salad
Instructions
  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.
Recipe Notes

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Parmesan Cauliflower “Steaks”

Parmesan Cauliflower “Steaks”

We are using the grill as much as possible now that the weather is nicer. Joe and I both agree that everything tastes better on the grill plus its less mess to clean up, don’t you agree? 🙂
Here’s a new recipe you can easily make on the grill. It’s easy and delicious (plus healthy) and we can almost guarantee it will become your summer to-go!
HELLO! Parmesan Cauliflower “Steaks”! Yes, veggie, meaty “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese! GIVE ME MORE!
We hope you like them as much as we do – we’ve made them so many times – the recipe keeps getting better and better!

Ingredients

1 large head cauliflower, sliced lengthwise through the core into 3 “steaks”

1/4 cup olive oil

3/4 cup marinara sauce

1/2 cup dairy-free mozzarella cheese

salt and ground pepper to taste

Fresh basil, chopped (optional)

 

 

 

 

Instructions

  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
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Parmesan Cauliflower “Steaks”
Veggie, meaty cauliflower “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese!
Parmesan Cauliflower "Steaks"
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Parmesan Cauliflower "Steaks"
Instructions
  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Grain-Free Tabbouleh with Tahini Dressing

Grain-Free Tabbouleh with Tahini Dressing

Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!

Ingredients

2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

ÂĽ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

ÂĽ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste

 

Tahini Dressing

Ingredients

ÂĽ cup tahini

ÂĽ cup fresh lemon juice

ÂĽ teaspoon lemon zest

ÂĽ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!
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Easy No Bake Cheesecake Recipe
An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it's so simple and deliciously satisfying you'll be making it over and over again.
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Instructions
Crust
  1. 1. In a food processor blend the almonds dates and coconut oil together until a sticky dough is formed. 2. Press the dough into the bottom of a cupcake mold and place in the freezer while you work on the cheesecake filling.
Filling
  1. 3. Blend the raw cashews, almond milk, coconut palm sugar, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Distribute half of the mixture into the cupcake molds. Save the other half to combine with the raspberries.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Dairy-Free Cauliflower Alfredo

Dairy-Free Cauliflower Alfredo

A few weeks ago, I came across a recipe for Cauliflower Alfredo on Pinterest and thought: “I don’t see how this can taste good” but kept reading and looking through similar recipes. I spent the next 20min convincing myself it couldn’t work, then took the easiest recipe and made my way to the kitchen. Well, it turned out to be delicious and I am sold on the concept. Creamy Cauliflower Alfredo Sauce that is dairy-free, gluten-free and guilt-free. GIVE IT ALL TO ME!

There are so many variations of this recipe but I’ll leave you with our favorite one which includes a few tweaks we made along the way. We hope you enjoy it.

 

Ingredients

1 package gluten-free pasta

1 head of cauliflower, stemmed and cut into florets

1 teaspoon ghee

1-2 garlic cloves, minced

1 cup water

1/2 cup Nutritional Yeast

salt and pepper to taste

flat-leaf parsley, chopped (optional)

Instructions

  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
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Dairy-Free Cauliflower Alfredo
Creamy Cauliflower Alfredo
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Servings
Ingredients
  • 1 package gluten-free pasta
  • 1 head of cauliflower, stemmed and cut into florets
  • 1 teaspoon ghee
  • 1-2 garlic cloves, minced
  • 1 cup water
  • 1/2 cup nutritional yeast
  • salt and pepper to taste
  • flat-leaf parsley, chopped (optional)
Creamy Cauliflower Alfredo
Instructions
  1. Cook pasta according to package instructions. Once cooked, strain, rinse and set aside
  2. Heat the ghee in a pan over medium heat. Add garlic and cook for a few mins or until tender and fragrant (careful not to let it burn)
  3. Add water and cauliflower and bring to a boil. Once boiling, cover the pan and let cook, 8-10min or until cauliflower is tender.
  4. Carefully transfer the contents of the pan into a food processor.
  5. Add Nutritional Yeast and process until smooth or until texture is similar to a traditional cream sauce (add more water if necessary).
  6. Transfer sauce and cooked pasta to a large mixing bowl and combine.
  7. Season with salt and pepper.
  8. Divide into plates and garnish with parsley
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Dairy-Free Scalloped Potatoes

Dairy-Free Scalloped Potatoes

Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I  just love anything with crispy edges and a gooey middle – yum!

These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.

Ingredients

4 large potatoes (2 sweet potatoes, 2 white potatoes)

3 tablespoons vegan butter (or ghee if not vegan)

2-3 garlic cloves, minced

1 small onion, diced

3 tablespoons gluten-free all-purpose flour

2 cups unsweetened almond milk

Sea salt and black pepper to taste

Chopped fresh scallions

Instructions

  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Print Recipe
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Dairy-Free Scalloped Potatoes
Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I just love anything with crispy edges and a gooey middle – yum! These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.
Servings
Ingredients
  • 4 large potatoes (2 sweet potatoes 2 white potatoes)
  • 3 tablespoons vegan butter (or ghee if not vegan)
  • 2-3 minced garlic cloves
  • 1 small diced onion
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups unsweetened almond milk
  • Sea salt and black pepper to taste
  • Chopped fresh scallions
Servings
Ingredients
  • 4 large potatoes (2 sweet potatoes 2 white potatoes)
  • 3 tablespoons vegan butter (or ghee if not vegan)
  • 2-3 minced garlic cloves
  • 1 small diced onion
  • 3 tablespoons gluten-free all-purpose flour
  • 2 cups unsweetened almond milk
  • Sea salt and black pepper to taste
  • Chopped fresh scallions
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Tofu Stuffed Peppers

Tofu Stuffed Peppers

Do you love stuffed peppers but get tired of making the same recipe? You’ve come to the right place! 🙂 Try stuffing red (or any color) peppers with tofu scramble for a quick recipe flip that is gluten-free, healthy and satisfying PLUS easy to prepare and reheat during the week. Here’s how you can make them at home. We hope you like it!

Ingredients

Peppers

4 large red peppers, ends cut and seeds removed

Sea salt

Tofu Scramble

1-2 tablespoons extra virgin olive oil

1 small onion, chopped

2-3 garlic cloves, minced

1/4 cup red pepper, chopped

1 container extra firm tofu, pressed and crumbled

1 teaspoon chili powder

½ teaspoon turmeric

½ teaspoon cumin

Sea salt and black pepper to taste

Fresh cilantro, chopped (optional)

Instructions

  1. Preheat the oven to 350 degrees F and set out a baking dish.
  2. Bring a pot of salted water to a boil. Cook peppers in boiling water for 5 min. Remove from heat, drain and set aside.
  3. Heat the olive oil in a large rimmed skillet over medium heat. Sauté the onion, garlic, and chopped red pepper until soft and translucent, 3-5min.
  4. Add the crumbled tofu and stir.
  5. Add chili powder, turmeric, cumin, salt, and pepper and mix well making sure the spices evenly coat the tofu. Let cook for another 2-3min or until tofu is hot and begins to brown.
  6. Place the peppers in a baking dish and generously stuff each one with the tofu mixture.
  7. Bake 15-20min or until peppers are slightly golden brown.
  8. Remove peppers from the oven and garnish with fresh cilantro.
  9. Plate, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018