There is really not ONE way to make this dish. I make it different every single time. Here is a general idea of how to create it yourself. You can use whatever ingredients you want.
What you need for sure-
1 head of cauliflower, 1-2 cloves of garlic, water OR vegetable/chicken stock.
I personally just use water to boil my cauliflower in. Stock adds sodium, and I really don’t notice a difference when I use just plain water.
Bring a huge pot of liquid to a boil.
Take off the outer leaves from the cauliflower. Wash well. Cut cauliflower into smaller sections. If there are a few black spots don’t panic. Just trim them off. Leave out the tougher stem pieces from the middle. I just cut that away.
Add cauliflower pieces to boiling water. Add 2 cloves of smashed garlic into water as well.
Let cook for 10 minutes or so until soft. Not mushy soft. Soft.
Drain all liquid.
Add to a bowl and begin to “rice”. I use this thing-
If you don’t have a masher, just use a fork.
You want the cauliflower to break down so that it looks like rice.
Now here is where the cheesy part comes in. I usually add 1 serving of a soft cheese like light cream cheese or laughing cow. On top of that I will add in 1 serving of whatever other cheese I have. This cauliflower will make 3-4 servings, so you aren’t getting a ton of fat grams by doing this. Today I am using light cream cheese + swiss cheese. Mix everything together. As far as seasonings go, I always add a ton of garlic power + a bit of sea salt + pepper. You can really add whatever seasoning you want. My favorite tip is to add in a bit of Franks buffalo sauce to make it buffalo cauliflower rice!
Play around. Add whatever you like or don’t like. I could eat this stuff all day! You could add cheddar cheese and bacon bits for loaded cauliflower rice, or add pesto and mozzarella for italian cauliflower rice. Get creative!
These roasted chickpeas are delightful. They only have 3 ingredients!
Curry powder, coconut oil, and chickpeas!
Heat oven to 350.
Drain and rinse chickpeas throughly.
Once drained, add 1 tbsp or so of coconut oil to chickpeas. If coconut oil is in a solid form, just heat a bit up on the stove. Mix well. Add curry powder. About 1 tsp or so. Honestly I don’t measure!
Lay on baking sheet.
Bake for about 20-25 minutes.
Great simple flavor. Lots of protein and fiber!
1 medium or large squash chopped in half, that half chopped in half, that half chopped in half until you have nice spears.
2 tbsp of parmesan
1/4 cup of italian bread crumbs (you will have excess).
oregano garlic powder pepper to taste
1 tbsp egg whites, or 1 egg beaten (you won’t use all of this).
Mix breadcrumbs, seasoning, and cheese together. Keep in a shallow bowl.
Put egg in another bowl.
Dip squash into eggs. Let excess drip off. Roll in breadcrumbs. Repeat. Bake until crispy. About 20 minutes at 375, or until crispy. Yum!
Easy. Great side dish with no regret.
1/2 a serving of frozen cheese tortellini per person
Handful of tomatoes
Few tbs of chopped onions
1 tbsp of balsamic vinegrette
1 tsp of evoo
1 tsp of chopped basil.
Before you cook the tortellini, make the “salad”. Dice tomato, and onion. Add b vin, and evoo. Let that all marinate together. The longer the better! Cook tortellini according to directions. You want it to be cooked, but firm. Add to salad mixture. Yummy! I love this recipe!
1 tsp of coconut oil
2 large carrots sliced into medallions
sprinkle of chili powder plus pepper
Preheat oven to 350. Wash carrots. Cut into slices. Add melted coconut oil and a bit of chili powder to slices. Coat and mix. Add to a baking sheet. Roast until done about 30-40 minutes. Yum!
What I used-
- 1 bunch of asparagus steamed, cooled, and chopped into pieces.
- 4 mini tomatoes. I used yellow, red, and some other type of random heirloom tomato.
- 1 ripened avocado
- pinch of shredded parmesan
- sea salt and pepper to taste
- garlic powder
- dash of key lime juice and a dash of evoo.
Dice tomatoes and add to a mixing bowl. Add some sea salt, pepper, garlic powder, and key lime juice. Chop avocado into small pieces. Add to bowl. Steam asparagus. Let cool. Chop into pieces. Add to bowl. Mix and enjoy! A great side dish.
I have always done zucchini one way. Sauteed in a bit of extra virgin olive oil on the stove. I wanted to try something new. Decided to make baked zucchini fries. I miss french fries, so I am obsessed with turning anything into a fry!
Preheat oven to 375.
What I used-
- 1 large zucchini
- 1/4 cup of egg-white substitute
- sea salt and pepper
- 1/4 cup of panko bread crumbs or crumbs of choice
- garlic powder
- chili powder
- few tbsp of parm cheese
Clean zucchini. Slice into fry shape of choice. I like matchsticks for zucchini. In one bowl add egg-whites. In another bowl add the breadcrumbs, parm, and seasonings. Dip zucchini into egg. Let excess drip off. Add to bread crumb mixture. Repeat till all zucchini is coated. Bake in preheated oven on a baking sheet. Cook for 15-20 minutes or until golden crispy! Flip half way through.