Cauliflower Crust Grilled Cheese

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Um, I’m about to be your favorite person ever!  HEALTHY GRILLED CHEESE!!!

I made this “grilled” cheese sandwich by making a cauliflower crust, and then did everything in the oven.  You know what that means?  OH MY GOSH, SOOOOO MUCH!  For starters, anyone that is gluten free — you can enjoy grilled cheese again!!!  Second, oh my gosh, this is delicious!  You will not know that the crust/bread is cauliflower and not regular bread!  Need more?  Ummm…cauliflower means major health benefits!

cauliflower

Seriously, healthy grilled cheese!!!  Of course, I may have overindulged a bit in terms of how much cheese I put on there (don’t judge me), but in general, these grilled cheese sandwiches are super good for you! Let’s get to the recipe!

CAULIFLOWER CRUST GRILLED CHEESE

Ingredients: (makes 1 sandwich)

  • 1/2 head of cauliflower, cut into florets
  • 1.5 ounces soft goat cheese (if you don’t like goat cheese, you can use 1/4 cup parmesan cheese instead here)
  • 1 egg
  • pinch of each of the following: garlic granules, dried oregano, dried basil, dried parsley, sea salt
  • slices of cheese (enough to cover one of the slices of “bread” you make – I used Goat’s milk cheddar)

Directions:

1.) Preheat the oven to 450 degrees, and line a baking sheet with parchment paper. Place the cauliflower florets in the bed of a food processor, and process on high until the cauliflower has a rice-like consistency.

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2.) Transfer the cauliflower rice to a sauce pan, and heat over medium heat, stirring occasionally, for 5-10 minutes.  Remove from heat and let cool.

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3.) Once the cauliflower has cooled, wrap in a thin dishtowel, or cheese cloth, and wring out as much moisture as humanely possible (the more moisture you can get out, the better the “bread” will turn out).

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4.) Place the wrung out cauliflower in a small bowl along with all the other ingredients (except the cheese slices).  Stir to combine completely.

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5.) Split the mixture in half, and place each half on the prepared baking sheet.  Use your hands to shape each half into a square, or slice of bread shape. Bake in the oven for 15-17 minutes, at 450 degrees, until the bread is slightly browned and cooked through.

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6.) Remove from the oven and place the cheese slices on one of the pieces of bread.  Use a spatula to gently flip the other piece of bread on top of the the one with the cheese slices.

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7.) Place back in the oven and bake for an additional 5 minutes until the cheese is all melted and gooey and amazing.

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8.) Use a spatula to transfer to a plate to serve.

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LOVE THIS STUFF!  Enjoy! 🙂

Butternut Squash and Parsnip Soup

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Yay!  Another slow cooker recipe – oh, and it’s a GOOD one!  You will love this stuff!  On top of that, it is so ridiculously good for you, that I. can’t. even. 🙂

Okay, for starters, this soup contains parsnip.  A parsnip is this awesome root vegetable that has a ton of health benefits, so I love when I come across or come up with a recipe that incorporates them!  Check out some of the health benefits on the following pin!

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See?!  Told ya!  And guess what?  That’s just one of the amazing ingredients in this creamy and delicious soup!  So, I mean it when I say it is SO good for you.  It’s also good for your appetite, because it’s quite filling.  You will feel healthy and satisfied after eating this delicious treat!

SLOW COOKER BUTTERNUT SQUASH AND PARSNIP SOUP

Ingredients

  • 2 parsnips, peeled and chopped
  • 1 red onion, chopped
  • 5 cups cubed butternut squash
  • 1 honey crisp apple (any apple variety will do, but I LOVE honey crisp!), cored and chopped
  • 2 cups chicken broth (for a vegetarian option, use veggie broth)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground sage
  • 1/2 tsp. sea salt
  • Plain greek yogurt

Directions

1.) Add all the ingredients to a slow cooker and stir.

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2.) Cook on low for 6-7 hours.

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3.) In batches, transfer to a blender and blend till smooth.

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4.) Split up in bowls.  Top with a dollop of plain greek yogurt, and season with more sea salt and pepper if desired.

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SO GOOD!  Enjoy! 🙂

Slow Cooker Honey Garlic Chicken and Veggies

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Have I mentioned how much I love my slow cooker?  Ha!  Probably only every other post!  Well, I used my slow cooker to prepare yet another delicious dinner! It’s so simple to make with the help of my trusty cooker that I feel like I’m getting aways with something!  At any rate, it’s delicious, and of course great for you with all the health benefits that the veggies provide!

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Look at all those happy things that this dish does for your body!  On top of that, the chicken, apple cider vinegar, honey, and garlic in this dish are also nutrition powerhouses.  Needless to say, this is REALLY good for you, and I love me a meal that tastes amazing and is so good for me!

Of course, with it being a slow cooker meal, it’s super simple to make, so let’s take a look at just how simple!

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

Ingredients

  • 1 – 1.5 lbs. boneless and skinless chicken breast
  • 1 very large rutabaga, washed, peeled, and cut into chunks
  • 1 lb. baby carrots
  • 1 lb. green beans
  • 1/3 cup apple cider vinegar
  • 1/3 cup raw honey
  • 1/2 cup water
  • 3/4 tsp. garlic granules
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Sea Salt and pepper, to taste

Directions

1.) Place the chicken at the bottom of a slow cooker and top with the rutabaga and carrots.

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2.) In a small bowl, combine the apple cider vinegar, honey, water, garlic, oregano, and basil.

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3.) Pour the contents of the bowl over the contents of the slow cooker.  Close the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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4.) When there is about 40-45 minutes left, add the green beans.  Stir to combine and cook the remaining time.

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5.) Transfer the veggies and chicken to plates to serve.  Season with sea salt and pepper.

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SOOOOO good, and doesn’t it look so pretty?  Enjoy! 🙂

Mint Rosemary Butternut Squash Lamb Bites

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Yay!  Another lamb recipe!!! I’ve discussed the health benefits of lamb before, and the following pin goes over some of them as well!

lamb benefits

Some of the benefits of lamb include the following:

  • Good source of a good form of selenium
  • Good source of other absorbable forms of vitamins and minerals such as zinc, B12, and iron
  • Fats in meat are excellent for the nervous system, particularly the brain
  • Good source of Carnitine and Taurine, both essential nutrients
  • Lamb and other meats are good for people with candida issues, which includes a large percentage of the population today

Some people don’t like the taste of lamb, and I know this, because I was one of those people initially.  However, with some practice preparing it and experimenting mixing it with other foods, spices, herbs, and flavorings, I am now a big fan!  I still keep it to once or twice a week max though.

Okay, so back to these bites!  Ahhhhh! This is my favorite lamb recipe yet – it is so yummy, and somehow it has a sweet and savory flavor to it…I think it’s because of the cinnamon I added in.  It actually makes for a great recipe to bring to a potluck or to have out on a warmer plate at a party for snacks.  At any rate, this recipe is one that I can confidently file under “highly recommend”!

MINT ROSEMARY BUTTERNUT SQUASH LAMB BITES

Ingredients:

  • 1 pound ground lamb
  • 1/2 of a small butternut squash, peeled and chopped into cubes (about 2-3 cups of cubed butternut squash)
  • 1 tsp. olive oil
  • 10 mint leaves, chopped
  • 1 tsp. garlic granules, divided
  • 1/2 tsp. dried parsley
  • 1/4 tsp. cinnamon
  • 1/2 tsp. dried rosemary
  • 1 tsp. sea salt

Directions:

1.) Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the butternut squash with the olive oil and 1/4 tsp. garlic granules.  Place on the prepared baking sheet and bake for 25-30 minutes in the oven at 400 degrees. When done, take out of the oven, transfer to a small/medium bowl, and use a masher to mash the butternut squash.

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2.) Transfer the mashed butternut squash to a medium mixing bowl.  Add the rest of the ingredients to the bowl, and mix together, using your hands, until completely combined. From the mixture, create balls that are about 1 to 1 1/2 inches in diameter.  Place them in the cups of a mini muffin tin.

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3.) Bake in the oven at 400 degrees for 20 minutes until the bites are cooked through and the meat is browned and no longer pink.

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4.) Transfer to a plate, and serve with toothpicks to use to pick them up.

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Yummers!!!! Enjoy! 🙂

Baked Cinnamon Carrot Sticks with Sweet Almond Dipping Sauce

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My new favorite snack!!!  These baked cinnamon carrot sticks are so incredibly delicious, and to be honest, you could actually get away with having these as a super healthy dessert when you pair it with the sweet almond dipping sauce (which is also extremely healthy by the way)!  Regardless of if you have this for a snack, dessert, or even breakfast, you will be happy you gave them a try…SOOOOO YUMMY!

With carrots being the main ingredient, you know this has lots of health benefits!

carrots

Another great thing about carrots is that they contain a super absorbable form of calcium that is hard to get from other forms of foods or supplements.  You get all these health benefits in a sweet and delicious treat!  Believe me, you would never know that getting your servings of veggies in this snack!

BAKED CINNAMON CARROT STICKS WITH SWEET ALMOND DIPPING SAUCE

Ingredients:

For the carrots:

  • 18-20 baby carrots, sliced in halves
  • 1/2 Tbsp. olive oil
  • heaping 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • healthy pinch of stevia or 1/2-1 Tbsp. raw honey
  • 1/2 tsp. vanilla

For the Sauce:

  • 1/4 cup almond butter
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. vanilla
  • pinch of stevia, or 1-2 tsp. raw honey
  • pinch of sea salt
  • 1-4 Tbsp. of milk of your choice

Directions:

1.) Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place your halved baby carrots in a medium mixing bowl, and add the rest of the ingredients for the carrots.  Toss to coat completely.

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2.) Place the carrots on the prepared baking sheet and bake in the oven for 25-30 minutes at 425 degrees until tender.

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3.) In a small saucepan, add all the ingredients for the sauce, except the milk.  Heat over low heat and stir to combine.  Add the milk 1 tablespoon at a time until the sauce reaches your desired consistency (more milk = a thinner sauce, less milk = a thicker sauce).  Transfer to a bowl.

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4.) Transfer the carrots and the dipping sauce to a plate to serve.

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Yum!  Enjoy! 🙂

Healthy Creamy Cauliflower Sauce

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I bet you thought that I couldn’t possibly come up with anymore uses for cauliflower, but low and behold, here we are!  Yes!  Yet another use for cauliflower!

One of my favorite “super-quick” meals when I don’t have a lot of time to cook or prepare is to just cook up a bag of frozen green beans.  Green beans are one of the best greens you can eat! They are loaded with health benefits, and um, they’re yummy!

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That’s great, but wasn’t this post about cauliflower sauce?  Don’t worry, we’re getting there!  You see, even though my go-to meal of green beans with a bit of olive oil and sea salt is still delicious as is, I wanted to find a way to spice it up a bit…enter cauliflower! I made this cauliflower sauce to top my green beans, and wa-la!  A SUPER yummy meal with even MORE health benefits than before, because of the added cauliflower and other veggies and healthy ingredients in the sauce!

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Another bonus is that though this is a light meal, it is FILLING!  It will make your tastebuds happy and your tummy content!  And, yes, the sauce is easy to make, and as another bonus, it keeps great for a few days in the fridge, or you can freeze it as well, so once it’s made, you’ve got the hard part of a nice healthy meal done.  You can top noodles with it, green beans (like I did), other veggies, eggs, breads, you can use it as a pizza sauce…oh boy, the possibilities are endless.

Okay, last thing before getting to the recipe, I promise!  This is just the basic recipe.  You can add different herbs and spices, or take some of the ones I used out.  You can also throw a handful of cheese in there if you wanted to or other cooked veggies and fresh herbs, so don’t be afraid to get creative with it!  Let’s get to it!

HEALTHY CREAMY CAULIFLOWER SAUCE

Ingredients:

  • One small head of cauliflower, chopped into florets (about 5 cups of small cauliflower florets)
  • 1/2 cup cashews, soaked for a minimum of 4 hours beforehand
  • 1/2 Tbsp. olive oil
  • 1 onion, chopped (I actually used 1/3 red onion, 1/3 white onion, and 1/3 yellow onion for variety and flavor)
  • 2 large garlic cloves, chopped
  • 1/2 – 1 cup water
  • 1/2 tsp. garlic granules
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried parsley
  • pinch of nutmeg (I know that doesn’t look like it would fit here, but trust me it really works)
  • 1/4 tsp. sea salt

Directions:

1.) Soak your cashews for a minimum of 4 hours before getting started.

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2.) Place the cauliflower in a saucepan, and cover with water.  Heat over medium/high heat.  Bring to a boil, and cook for 10 minutes until the cauliflower is very tender. Drain and set aside.

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3.) In a small frying pan, heat the olive oil over medium heat.  Add the onion and garlic, and cook until tender (about 5-7 minutes).  Remove from heat.

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4.) Drain the cashews and place them, the cooked cauliflower, cooked onion and garlic, spices and sea salt, and 1/2 cup of water in the bed of a food processor.  Process on high until smooth.  Add up to 1/2 cup more water until the sauce has reached your desired consistency.

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5.) If serving right away, place back in a sauce pan and heat to desired temperature.  Top whatever you would like with it…I highly recommend this sauce on some cooked green beans…DELISH!

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Delicious, Healthy, Simple – Enjoy! 🙂

 

Sweet Potato Hash and Egg Cups

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I made the cutest little sweet potato hash and egg breakfast cups for breakfast this morning, and as soon as I saw how they turned out, I knew I had to share the recipe with you guys!  Their super simple, and super yummy, and they make for a perfect combination of great protein and good carbs to start your day.  These also make for an excellent snack for any time of the day!

The two main ingredients are sweet potato and eggs.  The good carbs come from the sweet potatoes, and the good portion come from the eggs.

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sweet potato

I love looking at a long list of health benefits that I’m starting my day with!  Even though these breakfast cups have only a few ingredients, as you can see their health benefits are many!

SWEET POTATO HASH AND EGG BREAKFAST CUPS

Ingredients

  • 3/4 cup shredded sweet potato (about 1/2 medium sweet potato peeled and shredded)
  • 1/2 cup shredded cheese of your choice (I used a goat’s milk mozzarella)
  • 1 tsp. garlic granules
  • 6 eggs
  • sea salt and pepper for seasoning

Directions:

1.) Preheat the oven to 425 degrees.  Line 6 cups of a muffin tin with paper liners, or grease 6 cups of the muffin tin.

2.) Place the shredded sweet potato, cheese, and garlic granules in a small bowl.  Stir to combine completely.

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3.) Place 1-2 Tbsp of the sweet potato mixture in the bottom of each of the six cups, then crack in egg on top of each of the cups.

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4.) Bake in the oven for 15 minutes until the egg is set, and the yolk is to your desired consistency. Remove the cups from the pan and allow them to sit for 2-3 minutes.

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5.) Remove the liners from each of the cups.  Season with sea salt and pepper, and serve.

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Easy Peasy!  Enjoy! 🙂