Carrot "Pad Thai" with Poached Egg

In the midst of my Snap Kitchen three-day juice cleanse (details to come on Friday!), I have been meaning to share my new favorite kitchen creation that is deliciously carb-free, veggie-loaded, and vitamin-packed. After a beautiful photo shoot for my internship at Camille Styles, I snagged a few vegetables to cook in my own apartment. I wasn't interested in steaming or simply sautéing. Instead, I took out the peeler and started ribbon-ing the most brilliantly bright orange carrots into a pasta-like form. Once heated and stirred with a tangy peanut sauce, you'll have your dinner guests surely mistaken. These carrots surely do the trick with a natural sweetness you can't find in a rice noodle or vermicelli. I hope you enjoy!

carrot "pad thai" with poached egg

Makes 1 serving

3 large carrots, washed and peeled into thin ribbons

1 large handful of baby spinach

1 handful purple cabbage, shredded

1 large egg

1 tablespoon peanut butter

1 tablespoon "soy vey" marinade

1 teaspoon soy sauce

Black pepper

1 tablespoon peanut oil

1. In a small bowl, stir together peanut butter, Soy Vey, and soy sauce. Add a hint of warm water if you desire a lighter consistency. Set aside.

2. Crack egg in a small bowl. Poach in a small saucepan of nearly boiling water for four minutes. Tip: Stir the hot water with a spoon in a swirling motion to allow egg to remain whole in the center of the pot. Once poached, remove egg from water and set aside.

3. In a large saucepan, heat the peanut oil over medium heat. Add carrots and stir until cooked through, approximately 5 minutes. Transfer carrots to a serving bowl and immediately combine with peanut sauce.

4. Add spinach to saucepan (still heated on medium) and quickly sauté until wilted, about 2 minutes. Place on top of carrots. Add cabbage, poached egg and black pepper. Enjoy!

Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and po-boys...no regrets, ladies and gents.

I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!

pepper-crusted steak salad

Makes 2 servings

For the marinade:

8 ounces flank steak

2 cloves garlic, crushed and minced

1 tablespoon olive oil

1/2 teaspoon chili powder

1 teaspoon black pepper

1/2 teaspoon garlic salt

Juice of 1/2 lime

For the salad: (Feel free to get creative!)

2 cups spinach

Handful baby heirloom tomatoes, quartered

1/2 avocado, diced

2 ounces brie or gorgonzola

Salt and pepper

2 tablespoons balsamic vinegar

1/4 cup olive oil

Juice of 1/2 lime

1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.

2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.

3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!

Cauliflower Crust Pizzas

If you thought pizza epitomized carbs, think twice. Rather than a single slice costing you 400 calories, this entire 9x13 inch carb-less crust (which six of us could barely finish!) adds up to approximately 434 calories total, according to lifestyle icon Lauren Conrad. With inspiration from my Twitter pal Hannah Orlansky and motivation from my friends in Austin to keep our meals on the healthy(ish) side, we opted to try a cauliflower recipe in hopes that the substitution would garner the same satisfying reaction of typical crust. While I missed the crunch of toasted bread, I patted my back with pride after every bite. Healthy cauliflower trumps greasy carbs any day!

Below are our three variations of pizzas: classic margarita, brie & fig, and chicken sausage with peppers & onions. With my obvious sweet tooth, I preferred the brie preparation. Those smoky sausage bites and rich mozzarella & tomato slices were hard to pass up, though! Share any of your creative topping combinations with me -- how do you like your cauliflower pizza?

cauliflower crusted pizzas

Makes 1 pizza

1 large head cauliflower (3 cups riced cauliflower, see directions below)

1 1/2 cups shredded mozzarella

3 eggs

1 teaspoon dried oregano

1 teaspoon garlic salt

Olive oil

For Brie & Fig:

1 cup arugula (add this after cooking!)

1 tablespoon balsamic reduction (add this after cooking!)

3 tablespoons fig spread

4 ounces brie

1 green pear

For Margarita:

1 large heirloom tomato

4 ounces fresh mozzarella

Olive oil

Black pepper

For Chicken Sausage & Onions:

2 links organic chicken sausage

1/2 onion, caramelized

1/2 bell pepper, caramelized

4 ounces fresh mozzarella

1. Remove stems and leaves from cauliflower. Pulse in food processor until it looks like a grain. Place in a microwave-safe bowl and heat for 8 minutes (the natural moisture in the cauliflower cooks itself). Measure 3 cups of microwaved cauliflower for recipe; store the rest in refrigerator for up to one week.

2. Preheat oven to 450 degrees. Grease cooking sheet with Pam or aluminum foil.

3. Mix microwaved cauliflower with eggs, mozzarella, garlic salt and oregano. Spread mixture on cooking sheet into an even rectangle. Lightly brush olive oil on top.

4. Bake for 15 minutes. Remove from oven and cover with desired toppings. Place back in oven until cheese melts, about 5 minutes!

adapted from lauren conrad

Herb and Heirloom Tomato Frittata

Heirlooms are rare this time of year, so take advantage of your local produce and pick 'em in time for your next Sunday brunch - perhaps Christmas or New Years? The cast-iron skillet showcases gorgeous hues of oranges and reds. Wake up your loved ones this weekend with the smell of fresh basil and sizzling on the stove.

Makes 6 servings

2 tablespoons olive oil 2 tablespoons butter, cubed 6 large eggs 3 tablespoons finely grated Parmesan cheese 3 tablespoons grated gruyere cheese 3-4 sticks asparagus, cut into 3-inch pieces on the diagonal 1 garlic clove, minced 1 tablespoon chopped pistou basil Handful of green basil Sea salt and freshly ground black pepper 1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4 inch slices

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, asparagus and basil leaves on top of egg mixture. (Some tomato slices may sink.)

4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

adapted from f for food

Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker

Pumpkin Seed Encrusted Chilean Sea Bass

In need of a simple entreé that complements the season and enhances a healthy palette?  Here you go: pumpkin seed encrusted sea bass. The nutty crust matches beautifully with the buttery, delicate fillet -- and it's so simple to make. Five ingredients and five minutes of prep time is all you need for a weeknight dinner amidst a hectic week.

pumpkin seed encrusted chilean sea bass

Makes 2 servings

2 6 oz. fillets chilean sea bass

2 tablespoons pumpkin seeds

1 tablespoon sunflower seeds (optional)

1 tablespoon olive oil

Sea salt and pepper, to taste

1. Preheat oven to 350 degrees. Grease a cooking sheet or broiler pan.

2. In a small bowl, use a muddler to crush seeds with olive oil until combination reaches a thick paste. Add salt and pepper to taste. Spoon seed mixture onto fillets.

3. Cook for 20-30 minutes, or until cooked through.