I’m really enjoying the fall and taking advantage of fall flavors while they last. My recent video highlights these ingredients in my savory and sweet butternut squash soup. Roasting the squash really makes a difference. I hope you try it. Enjoy!
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.
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.
Finally. Added the cauliflower, two eggs (slightly beaten), a good splash of soy sauce, and stirred it all up.
A meal in itself and I didn’t need a nap after eating this – a keeper!
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.
For a healthier version of pub grub and an addition of carbs, baked potato fries would be a perfect side for this dish!
This is a new one for me. Eggplant Lasagna vs. Eggplant Parmesan. I’d definitely make this again – bubbly, cheesy, comforting, delicious!
I omitted breading the eggplant to lighten it up a bit and broiled (instead of fried) the slices before baking in the casserole. Layers of lasagna ingredients with eggplant substituted for the noodles: ricotta, mozzarella, homemade tomato sauce. All ingredients are low-fat and a little piece goes a long way.
Keeping it healthy and delicious the best I can!
A great winter dish and a lighter, leaner, low-carb substitute for lasagna.
I’m excited about spring and nothing communicates my moods better than food. I’m gradually shifting from heavy-winter-comfort-food to light-fresh-healthy meals. This dish was heavy on the veggies and light on the noodles. Light cream, a dab of tomato paste, and veggie stock from the sautéed mushrooms made a light earthy flavored sauce. Plenty of fresh and dried herbs finished it off. Delizioso!