1 large head of Cauliflower, cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400’ for 20 mins)
6 Tbsp chopped Chives
1/2 cup Sour Cream
2 cups Colby Jack Cheese (may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425’F
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 Tbs chives, 1 cup of cheese, mushrooms and cauliflower and mix well.
Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
Bake for 15-20 minutes until cheese is melted.
Top with remaining 3 Tbsp chives and Serve.
Paleo Hoisin Sauce
5 Tbsp Coconut Aminos (or wheat free soy sauce)
3 Tbsp Almond Butter
1 1/2 tsp Honey
2 tsp Sesame Oil
2 tsp Hot Sauce
1/4 tsp Garlic Powder
Dash of White Pepper
2 Tsbp coconut oil
1 lb sliced beef
2 oz onion, sliced
2 stalks bok choy, washed and sliced 1/2” thick
2 oz red bell pepper, sliced or 1/2” diced
6 medium mushrooms, sliced
1 tsp ginger, minced
2 cloves garlic, minced
1/2 tsp chile sauce (I use Sambal Oelek)
3 Tbsp Paled-fied Hoisin Sauce (made with sugar-free honey)
1/2 cup beef broth
1 Tbsp low-sodium soy sauce or coconut amino
1 bit your favourite thickener (optional)
Directions: Slice, dice and mince all the listed vegetables and set by the stove burner. Set the book toy white part and and leafy part in two separate stakes. Gather all other ingredients and have them close at hand. Heat a wok or large skillet and add the oils. When the oil is hot, add the onions and sauce 1 minute. Next add the beef and sauce about 2-3 minutes or until no longer pink. Add all vegetables BUT the green leafy part of the book toy. Also add garlic and ginger. State all until vegetables are tender and crisp, about 2-3 minutes. Now add the leafy part of the book toy to the pan. Add the beef broth and all other ingredients and allow flavors to blend a couple of minutes. If you want, sprinkle your favourite thickener and stir until slightly thickened. Serve at once either alone or atop steamed riced cauliflower.
Nutritional Info: Makes 4 servings, each contains:
15.5 g fat
7.73 g carbs, 2.08 g fiber, 5.65 g NET CARBS
27.7 g protein
512 mg sodium
1 C butter
2 C. flour
1/2 icing sugar
1/2 tsp salt
Press into greased 9×13 pan.
Bake at 350 (325 for glass pan) for 15 min.
Combine the following pour over hot crust:
4 beaten eggs
4 tbsp flour
1/2 tsp baking powder
4 tbsp lemon juice
2 C. sugar
Bake at 350 (325 for glass pan( for 25 min.
Remove and sprinkle with icing sugar if desired.
Peachy Break Pudding with Caramel Sauce
2 C. fresh peaches – peeled, pitted and halved.
1 (14 oz) can Sweetened Condensed milk
3 eggs, lightly beaten
1 1/4 C. Hot water
1/4 C. butter, melted
1 tsp ground cinnamon
1 tsp vanilla extract
4 C. French bread, torn into small pieces.
1/2 C. brown sugar
1/2 C. butter
2 tbsp light corn syrup
Preheat oven to 325 degrees F. — grease a 9×13 baking dish.
Chop peaches and lightly mash them in a mixing bowl.
Combine the sweetened condensed milk and eggs; add them to the peaches and mix well.
Stir in the hot water, melted butter, cinnamon, and vanilla.
Stir the french bread into the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean (about 1 hour and 10 min.
While pudding is baking, combine brownsugar, 1/2 butter adn corn syrup and bring to boil over medium heat and simmer for 3-4 min or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about 10 min. before serving.
Crispy and Tender Baked Chicken Thighs
8 bone in chicken thighs with skin
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp dried oregano
1/4 tsp ground thyme
1/4 tsp paprika
1/4 tsp ground black pepper
Preheat oven to 350.
Line baking sheet with aluminum foil and spray with cooking spray.
Arrange chicken thighs on baking sheet.
Combine all spices and sprinkle liberally over the chicken thighs.
Bake until skin is crispy, thighs are no longer pink at the bone and the juices run clear. (about 1 hour).
Thermometer inserted near the bone should read 165 degrees F.
Cauliflower Crust Pizza
2 1/2 C. Cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 C. Shredded part-skim mozzarella cheese
2 Tbsp grated parmesan cheese
salt and pepper
1/4 C tomato sauce
1 C. grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 tsp crushed red pepper flakes
Fresh basil leaves, optional
Line a rimmed baking sheet with parchment paper, and preheat oven to 425F.
Grate the Cauliflower using a box grater until you have two cups of cauliflower crumbles.
Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
Mix in the egg, one cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10 inch round on the prepared pizza pan. Spray lightly with non stick spray and back for 10 -15 min, or until golden.
Top with toppings and bake in the oven until melted and bubbly. About another 10 min.
Top with Basil right before serving.
Rockin’ Moroccan Snack Mix
Makes 5 cups Prep 10 Minutes
Bake 350’ for 1 hour 5 minutes
2 cans (15.5 oz. each) chickpeas, drained and rinsed
2 Tbsp packed brown sugar
1 tsp ground cumin
1 tsp cinnamon
1 tsp sweet paprika
1 tsp ground coriander
¼ tsp salt
½ tsp ginger
½ tsp allspice
1/8 tsp ground cayenne (optional)
2 Tbsp olive oil
1 cup whole unsalted almonds
¼ cup sesame seeds
1 ½ cups dried apricots, chopped
1 cup pitted dates, chopped
Heat oven to 350’F.
Dry chickpeas in a single layer between paper towels.
In a bowl,, combine brown sugar, cumin, cinnamon, paprika, coriander, salt, ginger, allspice and, if using, cayenne.
Toss chickpeas with half the spice mix and 1 Tbsp of the oil.
Arrange on a sided baking sheet in a single layer and bake at 350’F for 45 minutes.
Toss almonds and sesame seeds with remaining spice mix and 1 Tbsp. olive oil
Mix into chickpeas on baking sheet.
Bake another 20 minutes, or until chickpeas are slightly crispy and almonds are toasted.
Cool slightly and toss with apricots and dates.
Store in an airtight container.
Per ¼ cup: 189 Cal, 7g fat, 6g Pro, 27g Carb, 6g Fiber, 91mg sodium, 0mg Chol.
My mom made me this for the first time this year! It was a great success in that it tasted wonderful and did not fall over! Nice job mom! ~Cheyln~ 🙂
Berry Basket Cake
Make a white 3 layer cake. Cool.
Put Cool Whip and strawberries and pineapple, banana, or other fruit between the layers and ice with remaining Cool Whip.
Garnish with fresh fruit on top.