Cauliflower "Breadsticks" I thought these were interesting when i saw them on tumblr last week i had to make them i love cauliflower and i love breadsticks of course they are low calorie and you get your veggies in too. I found the recipe on a tumblr called Healthier Every Day. 4 servings (two slices per serving) 95 calories; 6 g carbs; 5 g protein; 4 g fat 1/2 head of cauliflower, grated 1 whole egg, plus one egg white, lightly beaten 1/4 cup 2% shredded mozzarella cheese Dried basil,oregano and parsley 1 teaspoon olive oil Directions: Preheat oven to 350 degrees. Mix all ingredients together (except oil) in a large bowl until evenly distributed. Line a baking sheet with parchment paper and use olive oil to grease the parchment paper. Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Bake for 40 minutes until slightly dried out, browning, and firm to the touch. Remove from oven and using a spatula carefully peel away from parchment paper.
20 Vegan Pizzas (Gluten-Free Options Too) – The Flaming Vegan: A Vegan and Vegetarian Blogging Extravaganza I only eat pizza about four or five times a year, but when I get a pizza craving... It's a BIG craving and I pretty much drop all other dinner ideas. They don't have to be a "naughty" meal. You can ditch the bread-crust altogether and use portobello mushrooms as the base, create a baked cauliflower crust, make a crust out of mostly ground flaxseeds....you can also omit cheese and just stick to a tomato sauce and tons of veggies on top. *Some Healthy Tips: Vegan Pizza Recipes *Vegan Cheese Brands: Daiya, Tofutti, Galaxy Foods, Wayfare Foods, Follow Your Heart *Image courtesy Flickr creative commons. The Flaming Vegan is looking for paid bloggers!
Overnight, No-Cook Refrigerator Oatmeal -- A healthy breakfast made in mason jars in six different flavors! Don't miss my follow-up post to this one with8 MORE REFRIGERATOR OATMEAL FLAVORSplus FAQs and more tipsCLICK HERE This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar. Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. ch-ch-ch-CHIA seeds. Sources: Dr. In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. Step-by-step photos for makingRefrigerator Oatmeal First, I'll show you the basic procedure for making refrigerator oatmeal. 1.
Cauliflower Crust Pizza This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good! I topped mine Hawaiian style. Just use a cheese grater to “grate” your cauliflower into very small pieces. Microwave those cauliflower crumbles for 8 minutes. Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. Shape it into a 9 to 12-inch round. I went so simple and just used Classico Tomato- Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite). All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings. That is all! I was able to make two pizzas from one large head of cauliflower. Prep Time: 25 min Ingredients: 1.
Portobello Mushroom Burgers | Calm Mind Busy Body January 5th, 2011 Clare I had this easy Portobello Mushroom Burger recipe messily written on a nasty piece of paper and I found it and made some after not doing so for over a year. One of the best, fast and healthy recipes I’ve ever had! Yummmm. 6 Medium/Large Portobello Mushrooms (or as many burgers as you want to make) 1/4 Cup Balsamic Vinegar 2 tsp Extra Virgin Olive Oil 1 tsp minced Garlic 1 tsp Oregano/Basil Ground Pepper, to taste Optional: Provolone Cheese, Sharp Cheddar, or to keep it Vegan, your choice of Vegan Cheese Tomato, sliced (for topping) 1 Green Onion, chopped (for garnish/topping) Wash mushrooms, remove stems carefully. In a small bowl, mix together the Vinegar, Olive Oil, Oregano, Garlic and Pepper. Preheat a non-stick skillet to low-medium heat. Serve on a whole grain bun, or without. You can leave a response , or trackback from your own site.
Bean Chimichangas We LOVE Mexican food at my house and although we have it weekly I’ve realized there’s one dish we love that I haven’t tried yet – Chimichangas! I thought I would give it a try and so glad I did because it was a family favorite. Instead of deep frying I thought it would be good to make these a little healthier by baking them. I was surprised at how easy these Bean Chimichangas were to make! Ingredients 12 tortillas 2 egg whites 1 can refried beans 1/2 block 16 oz. pkg. Instructions Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted. More than anything I was so glad they were a hit with the fam and were so good, especially served with some salsa and sour cream. What’s great about this recipe was these were also great as leftovers the next day, which is always a bonus! For more yummy Mexican dishes be sure to check out: Spanish Rice Green Chili Chicken Enchiladas Red Cheese Enchiladas For all Lil’ Luna recipes go HERE.
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. 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. In a medium bowl, combine cauliflower, egg and mozzarella. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. Notes: *I use frozen cauliflower prepared according to package directions.
Vegetarian Gluten-Free Mushroom Veggie Burger - Recipe Updated April 11, 2016. Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers! This vegetarian, vegan and gluten-free mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this veggie burger recipe high in fiber and protein too. Preparation Sautee the onions and garlic in canola oil or vegetable oil for 3 to 5 minutes, until onions are soft. Next, use a fork or potato masher to mash the beans until well mashed. In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt and pepper. Shape the mixture into patties about one inch thick. Heat about two tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.
Baked Apple Pie Egg Rolls Hi All! So juice cleanse is finally over and today is the first day I can introduce real protein, like fish, back into me diet. Today is a happy day, yay! Okay, so while on the juice cleanse weird things started happening and I’m not sure if this is normal or not: 1) I started getting cold ALL the time. 2) I started having weird food dreams….not like awesome food dreams where I’m stuffing my face with short ribs and charcuterie and cheese, but strange ones where I was making jars upon jars of homemade mayo. 3) I felt abnormally exhausted…constantly. 4) My sense of smell was either heightened or altered. Did any of this happen to anyone?! Anyway, once I’m done with this post-cleanse nonsense I’m going to make a big batch of these, along with this cardamom whipped cream (so good!) Baked Apple Pie Egg Rolls Makes 16 Directions: 1. *Tip: Don’t overstuff these things and make sure the filling is covered by two layers of wrapper.
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.