Baked Cauliflower and Cheese

Here we go again! Another attempt at cutting the carbs and another successful, healthy addition to my growing stack of no-carb comfort food.

The prep work started with one head of cauliflower cut into chunks.

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I love cheese! So I took the cheesy flavor to another level by replacing plain old cheddar with equal parts of seriously sharp cheddar and fontina cheeses. The cheddar has a delicious bite and the fontina is smooth and creamy.

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I still wanted to up the veggies and thought going for greens was the best nutritional choice. I added chopped spinach and sprinkled in some frozen peas.

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I mixed it all up with a couple of beaten eggs, cream, and plenty of black pepper.

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A good sprinkle of paprika before baking.

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Creamy, cheesy, and yummy!

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I’ll definitely make this one again!

Roasted Creamy Tomato Soup

I’ve been busy in the kitchen lately and still trying to lighten up for summer. I don’t make soup very often; I like texture and having my teeth sink into deliciousness. 

However, this soup just might turn me into a soup enthusiast. It’s velvety creaminess is rich and chunks of tomatoes gives it texture. It’s a satisfying meal that’s comforting enough for winter and light enough for warmer months.

I started with chopped tomatoes drizzled with extra virgin olive oil tossed in oregano, basil, thyme, garlic powder, and plenty of freshly ground black pepper.

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After roasting for about an hour, the house smelled heavenly!

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I roughly mashed with a potato masher but it could be blended in a food processor for a smoother consistency.

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After transferring to a saucepan, I added veggie broth, light cream, a splash of balsamic vinegar, and simmered for about 20 minutes.

And finally…the perfect cup of soup!

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I’m looking forward to trying this with fresh garden tomatoes come summertime!

 

Stir Fried Cauliflower Rice

I’ve wanted to try this for a while and in my efforts to eliminate heavy carbs from my diet, this is a great way to lighten up veggie fried rice. So here’s my version of cauliflower rice.

The main ingredient – one large head of cauliflower, pulsed and ready for the frying pan.

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The veggies: Spinach, broccoli, broccoli slaw, zucchini, summer squash, mushrooms, peas, red bell pepper, and onions. Seasoned with garlic powder, curry powder, ginger, basil, sriracha pepper flakes, and sautéed in olive oil.

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Finally. Added the cauliflower, two eggs (slightly beaten), a good splash of soy sauce, and stirred it all up.

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A meal in itself and I didn’t need a nap after eating this – a keeper!

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Revamped Sliders – veggie style

Being a vegetarian is easy; cutting the carbs requires a little more effort. Tonight’s dinner was a tasty spin on the very popular sliders popping up everywhere.

A grilled veggie burger tucked between two grilled portobello mushroom caps replete with the fixings was filling, low-cal, and carb-free. A side of grilled broccoli helped keep this dish healthy and low-fat.

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For a healthier version of pub grub and an addition of carbs, baked potato fries would be a perfect side for this dish!

 

Crab Cakes – Veggie Style!

This dish tastes like summer!  To be honest, I don’t remember what crab tastes like but I made these for a guest and she didn’t know they were veggie until I told her. The secret ingredient is hearts of palm which mimics the texture of crab. Add a little sea kelp seasoning to the mix and viola! Mock-crab cakes. I also added a few pieces of artichoke for additional texture, and I just happen to like artichokes. Gluten-free breadcrumbs work well for the coating on these little cakes. A side salad makes this a light summer meal. I’ll be making this one again!

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