Cauliflower Bread Sticks

A great sounding recipe from Healthier Every Day

 

Cauliflower “Breadsticks”
4 servings (two slices per serving as pictured)
95 calories; 6 g carbs; 5 g protein; 4 g fat
Ingredients:

• 1/2 head of cauliflower, grated
• 1 whole egg, plus one egg white, lightly beaten
• 1/4 cup 2% shredded mozzarella cheese
• Herbs and spices - whatever you love!
• 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 Pyrex dish 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. Square off the edges so it looks like a rectangle or square.
• 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. Flip over and return to oven for 10 more minutes.

They are a little eggy, but the longer you cook them, the more bread-like and crispy they become. I really loved them!
Enjoy!

Almond Butter Chocolate Chip Cookies

Sink your teeth into these! Six ingredients, two steps and 20 minutes is all you'll need to whip together two dozen of our no-flour, dairy-free, low-sugar cookies and they're gluten free. Recipe courtesy of Clean Eating Magazine.

INGREDIENTS:

• 1 cup unsalted almond butter, stirred well
• 3/4 cup Sucanat
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% cocoa or greater), broken into small pieces

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 7 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg

Nutritional Bonus:

While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat’s free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits.

Clean Eating Carrot Cake

This Clean Eating Carrot Cake looks wonderful. From Forever Fit TV

Ingredients

• 3 -4 grated carrots
• 2 teaspoons vanilla
• 1/2 cup coconut oil
• 1/4 cup honey
• 3 eggs
• 1 cup almonds
• 1 teaspoon cinnamon
• Orange Zest and Juice
• 1 teaspoon nutmeg
• Coconut cream for the icing if you wish

Cooking Instructions

1. Heat oven to 200 C degrees celsius fan bake.
2. In a bowl place honey, coconut oil and eggs mix to combine, then add in vanilla, cinnamon, nutmeg, orange zest and juice.
3. Crush almonds by placing them into a tea towel, and using rolling pin, crush into small chunky peices.
4. Add almonds to the wet mix as well as carrots. Stir to combine.
5. Pour into a greased dish and bake for around 30 minutes until firm.
6. Allow it to cool then turn out.

Icing Instructions

For the icing, place a can of coconut cream in the fridge overnight, then when serving place cream on top of cake along with some crushed almonds and sprinkle of cinnamon. If you wanted to make the icing sweeter, before putting cream in fridge put enough cream into a bowl add some honey and maybe some zest of orange. Play around with it and see how you go.

 

Avocado Salad with Lime & Cumin Vinaigrette

Here's a great sounding salad from My Country Kitchen

Avocado Salad with Lime & Cumin Vinaigrette

* 1 tablespoon(s) cumin seeds
* 1/4 cup(s) (from about 2 limes) lime juice
* 1/4 cup(s) chopped fresh cilantro leaves
* 1/2 cup(s) whole cilantro leaves
* 2 tablespoon(s) rice vinegar
* 1 tablespoon(s) honey
* Kosher salt
* Pepper
* 1/4 cup(s) olive oil
* 1/4 cup(s) vegetable oil
* 4 cup(s) (about 6 ounces) arugula leaves
* 2 pound(s) (large) ripe tomatoes, cut into 1-inch chunks, or cherry tomatoes, cut into halves
* 4 large ripe Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
* 1 large red onion, thinly sliced
* 1 teaspoon(s) ground cumin


1. In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.

2. In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.

3. Arrange arugula (or lettuce of your choice) on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.

Crispy Onion Rings

A great recipe from The Naked Kitchen

Crispy Onion Rings

Ingredients:

• 2 yellow or sweet onions, peeled
• heaping 1/2 cup whole wheat flour
• 1 cup cold milk (I used oat milk)
• 1 tsp apple cider vinegar
• 1 cup Homemade Breadcrumbs
• olive oil spray (optional)

Preparation:

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with non stick foil.Cut onions to your desired thickness
3. Slice the onions width wise and then break them apart into rings. (Make them as thick or as thin as you would like.  I cut mine about 1/2 inch thick.)
4. In one bowl mix together the flour, milk and vinegar.  In a separate bowl add the breadcrumbs (make sure this bowl is wide enough for you to dip your onion rings in). 
5. Next dip each onion into the wet flour mixture, and then into breadcrumbs.  Make sure your onion ring is evenly coated and then place the baking sheet.
6. Lightly spray your onion rings with olive oil (optional).
7. Bake for 8 minutes, flip your rings over and then bake for an additional 6 minutes or until crispy.

Nutritional Info:
Makes 4 servings.
Serving size about fifteen 1/2 inch thick rings.
Nutrients per serving:  Calories: 180, Cal. from Fat: 41, Total Fat: 4.5g, Sat. Fat: 0g, Carbs: 28.5g, Fiber: 5g, Sugars: 8g, Protein: 7.5g, Sodium: 813mg, Chol: 0mg
Notes:
After a few hours the onion rings will start to lose their crispiness.  Simply place the rings back in the oven for a few minutes until they are crispy again.

Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree

Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree

  from hispanickitchen.com

This grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair.


Yields 8 servings

Ingredients:

2 limes, juiced and zested
½ cup roughly chopped fresh cilantro
1 tsp. ground cumin
4 Tbsp. extra-virgin olive oil
2 lbs. large shrimp, peeled and deveined, tails intact
Spicy Hass Avocado Puree (see make-ahead recipe below)
Fresh sprigs cilantro, for garnish

Spicy Hass Avocado Puree
3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
3 Tbsp. fresh lime juice
¾ cup sour cream
1 green jalapeño, seeded and chopped
Salt, to taste

Instructions:

1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.
2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
3. Preheat a barbecue or grill pan to medium-high heat.
4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.
5. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.


Spicy Hass Avocado Puree
1. Add the avocado, lime juice, sour cream and jalapeño to a blender and puree until smooth, scraping the sides of the blender as needed.
2. Season puree with salt to taste.
3. Place in a covered airtight container and refrigerate until serving.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.