Buffalo Cauliflower Taquitos

Buffalo Cauliflower Taquitos | Life Healthfully LivedFun fact:  I’ve never had taquitos.  Ok, that isn’t really a fun fact but it is a fact.  I’ve never had fresh taquitos, I’ve never had them from the frozen food section, and I’ve never thought, “Man, I could really go for a nice taquito right now.”  Then as I was roaming around the internet I saw a few recipes for taquitos and they looked really good and simple to make.

And they are good and simple to make.  Really good.  Like so good I seriously thought about eating leftover taquitos for breakfast the next day.  And if the taquitos were delicious, the dip I used was heaven.  I could have stuck a straw in it and had that alone.  Not even exaggerating.Buffalo Cauliflower Taquitos | Life Healthfully Lived

You busy people out there are going to like these too because you can make a big batch and then freeze them.  Now you have a quick dinner ready to go on a busy night.  Just take them out of the freezer and heat them up in the oven.  Boom! Healthy dinner.

If you have time, you can make the filling beforehand and then when you’re ready to make the taquitos all you have to do is fill, roll, and bake.  That sounds like a new dance craze that all the younguns will be into next week.  Just remember, I started it here first.

Buffalo Cauliflower TaquitosBuffalo Cauliflower Taquitos | Life Healthfully Lived

  • 1 large head of cauliflower
  • 1/4 cup of my buffalo sauce or your favorite brand
  • 1 cup butternut squash puree, you can also use sweet potato or canned pumpkin
  • 1 package of small tortillas, I used corn but you can use flour shells or a paleo version
  • 1 batch of my dairy-free ranch with a few changes, recipe below
  • optional: guacamole, salsa, regular ranch or bleu cheese dressing
  1. Preheat the oven to 325. Remove the leaves from the cauliflower and cut into florets removing as much of the stem from each floret as possible.
  2. Place the cut cauliflower into a food processor or blender and pulse a few times until the cauliflower looks like rice.  Scoop it out and place it into a bowl
  3. Add the butternut squash to the cauliflower rice and stir so everything is coated.  Heat a little (like about 1 tsp) olive oil in a large skillet over medium-high heat.
  4. Put the cauliflower into the skillet and saute for about 10 minutes.  Add the 1/4 cup of buffalo sauce and stir to combine everything.  You can add a little more buffalo sauce if the cauliflower doesn’t look like it’s coated enough.
  5. Cook this for another five minutes and then turn the heat to low and cover the skillet.  Let this sit for 5 minutes and then move to a large bowl.
  6. Put a little skillet (about the size of your tortilla shells) over low heat.  Don’t add any oil, you’re just using this to heat up the tortilla shells so the roll easily.
  7. Heat the shells about 15 to 20 seconds on each side then add a large spoonful of filling and roll the tortilla up.  Place it seam side down on a large baking sheet. Do this until you’ve used up all the filling.
  8. Bake for 20 minutes, checking towards the end to make sure the tortilla edges aren’t burning.  Remove from the oven and let cool then serve with fancy ranch (that’s what I’m calling it), salsa, and guacamole!

Fancy RanchBuffalo Cauliflower Taquitos | Life Healthfully Lived

  • 1/2 cup full-fat coconut milk
  • 1/4 cup cashews, soaked overnight or in boiling water for 15 minutes
  • 1 tbsp apple cider vinegar
  • 1 tsp roasted garlic
  • 2 tsp ranch seasoning
  • 2 tsp smoked paprika
  • 1 tsp cumin
  1. Blend everything together and taste to see if you need to add salt or pepper.  This will thicken up even more in the fridge so don’t worry if it’s a little soupy.Buffalo Cauliflower Taquitos | Life Healthfully Lived

DIY Wednesday: Dairy-Free Ranch Dressing

IDSC_3095 have lived in Illinois my entire life, so I am a Midwest girl through and through.  I think a big stretch of farmland is beautiful, I can drive in most snowy conditions, and I know malls are the best way to shop for everything.  The other thing that my Midwestern upbringing has taught me?

Ranch dressing belongs on everything.

Raw vegetables?  Instantly better doused in ranch.  That boring old salad? Drench it in the white stuff.  Chicken fingers and nuggets were made for dunking into the nectar of the Midwest gods.  I’ve even dipped french fries, meatloaf, and sausage into ranch.  Don’t judge until you try it.


Unfortunately, the combination of ranch dressing on all the food and frying everything possible has made the people of this part of the country just a little less healthy.  When I changed the way I ate, I begrudgingly quit my ranch habit.  After a short (read: longer than I thought) adjustment period, I actually started to enjoy the flavor of my food without the aid of ranch dressing.

But there was still that fat Midwestern kid inside that wanted to swim in a vat of ranch.  I decided to fix it.

I made this dressing with full-fat coconut milk and my DIY ranch seasoning and was shocked with how much it tasted like traditional ranch.  It was a little runny at first, but after a few hours in the fridge it thickened up nicely.  I tend to like a more watery ranch, so I let it sit out a few minutes before I use it.

The fact that it’s so easy to make this dressing and the fact that I love it on everything have made it a weekly staple.  Try it on roasted sweet potatoes or mixed into mashed potatoes.  It is amazing with carrots and celery sticks and is wonderful whisked into a frittata.  I even made a topping with mashed potatoes and this ranch and spread it on top of my lentil loaf.

So if you have been missing ranch dressing in your healthier lifestyle, try this dairy-free version.  I promise you won’t be disappointed!

Dairy-Free Ranch Dressing


  • 1 cup full-fat coconut milk, unsweetened
  • 2-3 tsp ranch dressing seasoning, add more or less to your taste
  • 1/2 tsp celery salt (sea salt will also work)
  • 1 tsp roasted garlic (you could also use garlic powder)
  1. Put all the ingredients into a blender and blend for a few minutes until everything is combined.
  2. Pour into an airtight container (like a mason jar) and put in the fridge to thicken.  Keep it stored in the fridge for up to a week.

That’s it. Easy Peasy, time to put ranch on all the things and not feel like the fat Midwestern kid you might just be at heart! DSC_3120

Have a great day everyone!

DIY Wednesday: Spice Blends

I’m starting a new Wednesday series, a DIY series.  Every Wednesday I’m going to show you how to make your own version of usually store-bought staples.  Companies want you to think you can’t live without their products, but you totally can.  It’s easier than you think, not to mention healthier and cheaper.

Today I’m going to show you how to make your own spice blends.  I used to buy these blends at the grocery store and thought nothing of it.  Then I started to read labels and noticed there were some funky ingredients in there.  Things like MSG and anti-caking agents.  Things that I did not want to be sprinkling over my food and ingesting.  So I started to make my own and haven’t looked back.  Make these when you have some free time and you will have all the seasonings you could ever want ready to go when you cook.

These are four of my favorite and most used blends.

Ranch Seasoning Blend

Ranch Seasoning Blend

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dill

2 tsp parsley

1 tsp salt

1/2 tsp celery seed

Onion Soup Blend

Onion Soup Blend

1 tbsp dried onion, minced

2 tsp onion powder

2 tsp garlic powder

1 tsp dried mustard

1 tsp parsley

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Pumpkin Pie Blend

Pumpkin Pie Blend

1 tbsp ground cinnamon

1 tsp allspice

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

Taco Seasoning Blend

Taco Seasoning Blend

1 tbsp chili powder

1 tbsp ground cumin

3 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp cayenne pepper, optional (if you want a spicier mix)

Measure out all the seasonings, mix together, and then store in an airtight container like a mason or bell jar.  You can adjust the seasonings to your taste or remove the salt to make each blend salt free.

Use the ranch or onion mix for dips by adding to plain greek yogurt, sour cream, or plain cashew ricotta.

Use the taco blend in place of store bought packets and add either tapioca starch or cornstarch to help thicken the sauce you pour over your taco filling.

Sprinkle the pumpkin pie spice over oatmeal or cereal for a little taste of fall.

Of course you can use these blends anywhere, on your vegetables, in your marinades and dressings, in desserts or snacks.  It really just takes a few minutes to put these mixes together and the flavor and price can’t be beat.  So use your DIY skills and get to blending!