Cauliflower Tator Tots Only two ingredients; three or four with spices. It doesn’t get much easier. While you know it’s cauliflower (you’re not going to fool anyone into thinking they’re potatoes), the Parmesan cheese adds a layer of flavor and helps brown the outside of the tots. Try using other vegetables to vary textures and flavors, including zucchini, radishes and turnips, for even greater variety and other crumb mixtures (pork rind crumbs, almond flour, coconut flour) for other browning, flavors and textures (more experiments will be following). Cauli Tots (Baked) 1 12 ounce bag frozen cauliflower 1/3 cup grated Parmesan Cheese salt, pepper, onion powder (to taste) Cook cauliflower, covered, in microwave for 6 minutes. Process well in a food processor, (or rice using other means). Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. Below, you can see the uniform shape of the tots. To bake: Preheat oven to 400 degrees Fahrenheit.
Skinny Spaghetti Ok, so I know we’re all trying to cut back & slim down for summer. I know you’ve read myAnti-Diet & you’re desperate for more recipes to help you on your way. You’re probably looking at this huge plate of mouthwatering meaty pasta and thinking about all those carbs & calories… Come on! The chilli is the only part of this recipe that really takes work. Fry your onions until soft and add your garlic. Keep stirring and moving it around the pan until it browns. Now, sprinkle your cayenne pepper & smoked paprika over the top. Pour in the wine (pour yourself a glass while you’re at it). Add your BBQ sauce & Siriacha. By the end you should be left with a rich, dark coloured chilli which will smell amazing. If you’re not happy with it, play around. Sprinkle with freshly grated parmesan (not cheddar andnot that powdered stuff you keep at the back of the cupboard.) The best ‘diet foods’ are the ones that make you feel like you’re not missing out at all.
Dinner for Under $3 Boy, did my lunch hold me over today or what! I was super hungry this morning and thought it would be a snackie day like none other….but it wasn’t at all. Despite being stuck at my desk too! I’m thinking my stomach liked the [healthy] fatty avocado that I fed it. It has just occurred to me that I’ve been extra munchie the last couple of weeks because the meals served here at work are lower in fat than I prefer to eat. I think that’s why I’ve been after my meals. Time also flew today because I was writing a short article on mindful eating for my company blog–the one I created as my final project! This afternoon I had some It tasted like kettle corn but a different kind of sweet. See the agave sparkles? After work I was craving eggplant (never thought I’d say that a few years back) so I stopped at Fresh Market and picked up a small eggplant for $1.46! I sliced it up Put it in a pan with some seasonings+water Covered it up The plate said it was oven safe…so I figured it wouldn’t explode on me
Salted Chocolate-Peanut Butter Marshmallow Squares Wedding brain, part III. I made an appointment to have my wedding dress altered. The tailor told me to bring the undergarments and shoes I’ll be wearing to the big day. I responsibly took note in my calendar to make sure I wouldn’t forget. Just one problem. Um, THE DRESS?! Yes, because the tailor didn’t explicitly mention the dress in her list of things to bring, I was thisclose to showing up at the dressing room with just my wedding underwear. That would have been a very difficult moment to recover from smoothly. “Could you take an inch off the butt cheeks please? The worst part was, I didn’t even have the dress in my possession – it was still hanging in a bag at the store (which was closed, of course). SERIOUSLY. These squares are dangerously easy and crazy addictive. Salted Chocolate-Peanut Butter Marshmallow Squares 1½ cup semisweet chocolate chips½ cup natural peanut butter2 tbsp corn syrup¼ tsp salt6 cups mini marshmallowsSea salt for sprinkling
Mini Sesame-Cucumber Hand Rolls Recipe nutritional information Makes 24 rolls Easy to make and eat, hand rolls, or temaki, make a party-friendly sushi option. These are seasoned with gomashio (a Japanese condiment made with toasted sesame seeds and salt) and sushi seasoning (a mix of vinegar, sugar, and salt). Serve with soy sauce, wasabi, and pickled ginger. 1 cup sushi rice, rinsed and drained several times 6 Tbs. plus 2 tsp. sushi seasoning, divided ¼ cup gomashio 2 Persian or 1 English cucumber, peeled, seeded, and cut into 2-inch-long matchsticks (2 cups) 8 sheets toasted nori 1. 2. 3. November 2014 p.32
Original Cauliflower Crust Pizza Pictured: The Cheese Stuffed Crust version. No way! Way! Recently, while my family was watching a rousing marathon of Jason and the Argonauts, I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust which used rice instead of the old stand-by flour. Inspired by the success I was having with riced cauliflower, I played with the rice crust recipe, made a couple of calculations and guesses on ingredients and flavorings, and came up with a pretty amazing pizza. My kids didn’t even know it was cauliflower. Can a pizza be more perfectly pleasing? You Won’t Believe it’s Cauliflower Pizza Crust 1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley **pizza or alfredo sauce toppings (make sure meats are cooked) mozzarella cheese Preheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. Remove the pan from the oven. Notes:
Sweet Potato and Black Bean Chili | KneadForFood - Food Blog Recipes Almost everyone I know enjoys a good bowl of chili, whether in one form or another. Most people go for the standard chili con carne, of which I have a great appreciation for, as it’s hard to mess with the classics. But chili has definitely evolved beyond the ground beef and kidney beans of its ancestral heritage, despite what stubborn traditionalists may think. I’ve had all bean chilies that have rocked my socks and even seen a duck confit chili. This sweet potato chili is a vegan chili by every definition, but I just look at it as a good chili. Ingredients: 2-3lbs Sweet Potatoes 1-1/2 Cups Dried Black Beans 1 Large Spanish Onion diced 3 Cloves Garlic minced 2 Serrano sliced (optional) 2lbs Tomatoes (Vine, Roma or Beefsteak) 1/2 Tspn Cinnamon 1 Tspn Smoked Paprika 1 Tbs Chili Powder 2 Tspn Fresh Thyme 1/4 Cup Maple Syrup 1 Cup Beer (Dark Stout or Lager) or Water 2 Tbs Olive Oil Salt and Pepper Garnish with brunoise onion and serrano pepper Preheat the oven to 400º. Bon Appétit.
Keeping It Fun with Acorn Squash Eating locally means going with the best the season has to offer. I receive a box from my CSA farm every week. Summers are so easy and bountiful, Autumn is more of a challenge for me. There are many recipes on the internet for eggplant glazed with miso. Miso Glazed Acorn Squash (serves 4)This dish can be made with any firm fleshed winter squash. 1 acorn squash, seeded and quartered 1/4 cup white miso2 tablespoons rice vinegar2 tablespoons water1 teaspoon fresh grated ginger2 tablespoons agave nectar 2 tablespoons black sesame seeds Preheat oven to 400Foil cookie-sheet or baking dish In a bowl, mix well: miso, vinegar, water, ginger, and agave nectar.Place the squash skin down onto your oiled dish. Bake for 30 minutes and then carefully, using a soup spoon, reglaze the squash using the puddled marinade in the center of each quarter. More squash recipe...Spaghetti Squash and Quinoa BakePumpkin Butter with Candied Ginger
Easy home made mayonnaise very delicious easy peasy home made mayonnaise Once you start making your own mayonnaise, and realise just how simple and tasty it is, you wont be interested in the preservative-laden shop-bought options anymore. I recently did some experimenting with making aioli and adding a variety of flavours which led into making this very quick and easy mayonnaise. Aioli is wonderful, a bit richer and uses olive oil, but nothing beats a good home-made mayonnnaise to have on hand for sandwiches. I have added a lot of flavour to this recipe, but you can just adjust it however you like. I quite like a bit of zing, so used red wine vinegar and lemon juice. easy home made mayonnaise Ingredients 2 egg yolks (free range and very fresh eggs) 2 T red wine vinegar 1 T lemon juice 2 t Dijon mustard 1 t salt 3 cloves of garlic crushed (totally optional) a pinch or 2 of sugar black pepper (as much as you like) 500ml / 2 cups of canola oil Instructions
Homemade Vegetarian Vegan Tomato Soup Recipe nutritional information Serves 8 30 minutes or fewer Once you’ve discovered how easy it is to make a great tomato soup, you’ll wonder why you ever bought canned. 2 Tbs. olive oil 1 medium onion, chopped (1½ cups) 1 Tbs. tomato paste 2 cloves garlic, minced (2 tsp.) 1 tsp. sugar 1 15-oz. can diced tomatoes 1 vegetable bouillon cube, optional 2 tsp. balsamic vinegar ½ tsp. dried thyme 1. 2. January/February 2014 p.61