Cauliflower Breadsticks

It seems I have a slight crush on cauliflower these days!  Mostly because I’m back to carb cycling which means most days I’m eating very few complex carbs.  Cauliflower has been a great substitute for just about any recipe that calls for bread and today we tried making bread sticks with it.

HERE’S HOW TO MAKE IT:

img_7355CRUST

  • 1 bag Green Giant chopped cauliflower
  • 2 eggs, lightly beaten
  • 1/2 c. finely grated Parmesan
  • 1/2 tsp. oregano

TOPPING

  • 1/2 c. shredded Mozzarella
  • Onion powder, garlic powder & oregano to taste

+ Marinara Sauce for dipping

DIRECTIONS

1. Preheat oven to 425 F degrees.
2. Prep a baking sheet with non-stick cooking spray
3. In a large bowl, mix together ingredients for crust.
4. Spread onto baking sheet in an even layer.
5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Remove from oven. Top with a layer of mozzarella. Then sprinkle with onion powder, garlic powder, and oregano to your liking.
6. Bake for another 5 minutes or until cheese has melted.
7. Slice and serve.

ENJOY!!!

Cauliflower Tortillas

Ok, I think I might be becoming the cauliflower queen!  I am on a constant mission to sub out carbs for other low cal, more nutritious options so I recently tried my hand at Cauliflower Tortillas.  Gotta tell you, pretty tasty!  Not that complicated.  And a WHOLE LOT LESS CALORIES!  I don’t have any kids to test this yet but it is definitely husband approved!  Here’s the drill…


INGREDIENTS

  • 2 bags cauliflower rice (you can img_7296usually find this in either the produce or freezer section of most grocery stores, and even Target now)
  • 1/2 tsp. Himalayan salt
  • 2 tbsp. lime juice
  • 2 eggs
  • 1/4 cup grated parmesan
  • 1/4 cup cilantro
  • fresh ground pepper to taste
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 crushed red pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Pulse cauliflower in food processor or blender to break it down into smaller pieces
  3. Pour into a large bowl and steam in microwave for 2-4 minutes
  4. Using a kitchen towel, ring ALL water out of the cauliflower (DO NOT skip this step or you’ll have runny tortillas)
  5. Return to bowl and combine remaining ingredients.  It will kind of look like mashed potatoes.
  6. Line a baking sheet with parchment paper or a silpat (I prefer a silpat personally)
  7. Roll into 6 balls and pat down into tortilla shapes on baking sheet.
  8. Bake at 375 for 10 minutes.  Flip and bake another 7 minutes.
  9. Allow to cool slightly before plating.

Now, you can fill these little bits of heaven with whatever you choose!  What I have pictured above is garlic lime shrimp with black beans, one has salsa the other has pesto (delish actually), and a little bit of mozzarella.  I would usually add avocado but we didn’t have any ripe when I made this dish.

But really, any of your favorite taco fillings would be great and I’d put money on you not even missing the tortilla!

ENJOY!

 

Almond Flour Cinnamon Rolls

Well, we’re fresh off our trip to Europe and still craving some sweets since we got a little used to pastries while we were away!  But we’re also doing our best to get back on track so this morning I decided to put a healthy spin on one of my favorite childhood Saturday breakfast recipes – Cinnamon Rolls!!  img_7146

I used an almond flour base instead of Bisquick and coconut sugar instead of brown sugar.  I’m proud to say that I’m happy with how they turned out and they are 100% husband tested and approved!

Now, total disclaimer: if you’re looking for completely “clean” recipes, I’m probably not your girl.  I do my best to use the BEST ingredients when cooking and baking but you’ll notice I do still use the occasional ingredients, in small amounts, that aren’t considered clean.  I just honestly haven’t found a good substitute for powdered sugar yet so yeah, I’ll use it here and there for flavor sake.  I tbsp for the entire recipe ain’t gonna kill anyone.

In the case of dairy products, I always look for organic, grass-fed, no GMO, antibiotic free, and pasture raised.  That’s about as clean as you can get those!

Here’s how to try them for yourself and CLICK HERE to print the recipe!

INGREDIENTS:

Dough

  • 2 cups almond flour
  • 2 tbsp coconut sugar
  • 3 tbsp vanilla protein powder (I used Shakeology)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp himalayan salt
  • 2 eggs, lightly beaten
  • 1/4 cup organic unsalted butter, melted

Filling

  • 1 tbsp organic unsalted butter, melted
  • 2 tbsp coconut sugar
  • 1-2 tbsp cinnamon (I love cinnamon so I go heavy with it)

Glaze

  • 2 oz organic cream cheese, softened (I didn’t have this on hand so I used butter)
  • 1 tbsp powdered sugar
  • 1 tbsp organic cream (you could also use half and half, almond milk, or coconut milk instead)
  • 1/4 tsp pure vanilla extract

DIRECTIONS:

1. Preheat oven to 325 degrees
2. Prep pie tin with organic, non-stick cooking spray
3. Whisk together dry ingredients for dough
4. Add wet ingredients and stir until sticky
5. Sprinkle gluten free flour over rolling mat, add dough, sprinkle more flour, and roll flat
6. Brush with melted butter
7. Sprinkle coconut sugar in a even layer
8. Sprinkle cinnamon in an even layer
9. Begin rolling from one end to the other (will look like a log)
10, slice into 8 even pieces
11. Arrange in circular pattern in pie tin
12. Bake for 20 minutes or until no longer doughy
13. Remove from oven and drizzle glaze over the top

Enjoy!!!