Anymore, people seem to be avoiding flour like its a plague. For some, who can’t have gluten, it might be like a plague 🙂 Although I don’t avoid it entirely, I have tried to scale it back…some. For years I have heard of the idea of substituting cauliflower for traditional pizza crust. Finally it was this post,that made me decide to try it out. She did not steer me wrong.
Doesn’t it look amazing! Continue for tips
The other day I went over to visit a dear friend of mine. She told me she was making stir-fry and asked if I wanted some. I opted out since I had just ate dinner. (Although that didn’t stop me from indulging in a spoonful…or two…of crunchy Biscoff!) When she plated her meal, it looked amazing! However it looked a little different from my typical stir-fry, no rice?? And then I thought about it and said to myself…genius!
Naturally, the next day at the grocery store I got all the ingredients to make this dish right away!
Mmmmmmmm! For all you low carbers out there, this dish came to 8 carbs and 22 grams protein according to my calculations. Continue Reading for Recipe!
Sometimes people think of cauliflower as a replacement for potatoes or pasta in dishes. Although that is true, I think the cauliflower in this dish is no alternative or second option. I think it is the highlight of what makes this dish. So. Darn. Good.
Twice Baked Cauliflower Continue for Recipe!
I’m proud to announce that tomorrow I’m hosting my first ever giveaway! Please check in for your chance to win! If you have a friend who either enjoys cooking, or is interest in weight loss, or they just like to try to win things, tell them to stop by! 🙂
For today however, let’s talk about this yummy dish!!
Cheesy Pepper Jack Polenta, Bacon and Egg! Continue for recipe!
This is one of the easiest, most satisfying way to eat a potato. It just so happens that it make a great campfire dish too!
Mmmmmmm. Rosemary Potato Packets! Read the rest of this entry
Are you interested? I was, but I was leery too. Do you know how many times I’ve tested out low calorie or low carb cookies only to be disappointed? So there is good news, bad news and more good news to this post. 1. The taste is great. 2. You should be able to make 12 cookies with the batter for them to be twenty calories each. I ended up with eight and there was no way I could just eat one. 3. There is only 250 calories in the entire batch and their ingredients make them perfect for breakfast!!
The funny thing about these cookies is that these have my typical breakfast ingredients in them already, just manipulated a little differently!
So naturally I added about a tablespoon on butterscotch chips to the batter because butterscotch, oats and cinnamon are amazing together. Yes that does add more calories so decide for yourself if you want to add them in.
Here is what you’ll need:
one large banana, mashed
1/2 oats, this can be gluten free if you get GF oats, I believe Trader Joes carries GF oats.
1/4 tsp baking powder, select GF baking powder if needed for GF diet
1/4 tsp cinnamon
1/4 tsp vanilla
pinch of nutmeg
optional: butterscotch chips. Tip: chop chips in half, you’ll feel like you’re getting more and the will distribute better throughout you cookies.
1. Preheat oven to 350.
2. Add vanilla to mashed banana in a bowl. Stir in cinnamon, nutmeg and baking powder. Once well mixed add in chips.
3. Lightly fold oats into mix but do not over stir.
4. Drop batter onto sprayed cookie sheet and bake for 20-30 minutes. Mine were done in 20.
Original recipe from burpeesinthekitchen.com
Another cookout recipe! Quinoa Southwest Salad! This is great for the summer and it doesn’t have any mayo or sour cream that you have to worry about going bad. This salad is perfect served chilled so you can make it a day ahead of time. I won’t even get into all the nutritional benefits!
When I visited the farmers market in Dayton way back when, Aunt M was in love with their quinoa salad. I actually purchased my quinoa there in hopes of coming up with a crafty dish.
Please note, in my picture I added cucumber. I think I was just craving cucumber so not much thought came into play when I added it in. The second day of eating this salad, I realized a bell pepper would have been a much better choice. Red bell pepper would have been perfect!
Here is what you need:
1 cup dry quinoa, rinsed before cooking according to package. If you don’t rinse your quinoa, it will taste like crap. Get a fine mesh strainer from the dollar store. Also if you need a GF dish, make sure your quinoa states that it is GF.
1/2 red onion, finely chopped
1 can black beans, rinsed and drained
1 avocado (dice and stir in right before serving)
1 bell pepper, seeded and chopped
corn, about 1 1/2-2 cups, de-thaw if frozen
1 sweet potato, peeled an chopped and cooked until super soft, I boiled mine in a pan
Jalapeño, minced serving size to taste I used about 5-6 rings from a jar
1/2 or more juice of fresh lime or 2 tsp of Rosie’s lime juice
2 tbsp extra virgin olive oil
Cilantro 1-2 tbsp or more to taste, I would have used more, I just didn’t have as much on hand as I thought
1. Rinse and then cook quinoa according to package. Allow quinoa to cool off.
2. Add everything except avocado to a bowl. Stir in cooled quinoa. Add salt to preference.
3. Chill for at least an hour but better overnight. Taste and add more salt, jalapeño or lime juice/oil if needed.
4. Add avocado right before serving.