Tomorrow’s all about talkin’ turkey, but tonight I wanted to look at an alternative to the usual sides and came across this recipe for baked cauliflower au gratin. Anyone who is doing Keto or trying to avoid the bread and potatoes will definitely appreciate your (very limited) effort on this comforting side dish.
Preheat oven to 375° F and bring a large pot of water to a boil.
Add the cauliflower to the boiling water and cook 5 to 7 minutes until just tender. Drain well and spread out on paper towels. Using another layer of paper towel on top, gently press out as much moisture as you can.
While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond and coconut flours and whisk, stirring constantly, until it just begins to brown, about 1 minute.
Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Reduce heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes. Remove from the heat and whisk in 1/2 cup of the cheese until smooth.
Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese. Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden. Let stand for 5 minutes before serving. #ThisGirlLovesToEat
This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
1tbspextra virgin olive oil
1tspvanilla extract- eliminate for savory
1/4cupSwerve sweetener -eliminate for savory
1/2cupbuttercold cut into cubes
Preheat oven to 400 degrees F.
Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
In another bowl whisk the remaining ingredients together until combined.
Pour the dry and wet mixture into a food processor.
Add the cubed butter. Process by pulsing until it looks like crumbles.
Spray a pie plate with cooking spray and pour crumbles into pie plate.
Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
Using a fork randomly make holes into the bottom of the crust.
Bake the crust 10 minutes or until golden.
Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
115-oz canPumpkin puree
1/2cupHeavy cream(or coconut cream for dairy-free/paleo)
2largeEggs(at room temperature)
2/3cupPowdered erythritol (Truvia)
2tspPumpkin pie spice
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
8ozMascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed?
I went to a couple of my favorite “regular recipe” resources, Epicurious.com and Emeril’s on Planet Green, to see if there were any easy snack recipes that were low carb friendly and was pleasantly surprised! #ThisGirlLovesToEat
Aguachile de Camarón
2 Quarts Water
2 TBLS Kosher Salt
1 Pound Fresh Jumbo Shrimp, peeled & deveined
1 English Cucumber, peeled
1 Cup Freshly Squeezed Lime Juice
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Cold Water
2 to 3 Fresh Serrano Chiles, sliced
1 TBLS Chopped Fresh Parsley
Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
Butterfly the shrimp, leaving the tail intact.
Add shrimp and immediately turn off the heat.
Let the shrimp sit until just cooked through, 2-3 minutes.
Place shrimp in colander, run under cold water to stop the cooking, then drain.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
In a non-reactive bowl combine the shrimp with the dressing. Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.
**Non-Reactive Bowl:Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor
Salami Crisps (Epicurious)
1/4 Pound (very thinly sliced) Genoa Salami, Soppressata, Pepperoni, Pancetta, Jamón Ibérico, Finocchiona, Coppa, or other charcuterie type dry cured meat
Cracked Black Pepper (if using an unspiced meat)
Parmesan Cheese (if desired)
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper.
If using Parmesan Cheese, sprinkle slices lightly.
Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes.
Transfer slices to a rack to cool. (They will crisp as they cool.)
Serving Suggestion: Small slices of cheese, olive oil marinated feta, or some herbs mixed into cream cheese are all Keto-friendly and would be good served with these crisps.
It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too! Great for the wallet AND the waistline! This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.
Tart & Spicy Butternut Squash Soup
1 – 2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
1 – Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
3 – Large Ribs Celery Chopped
3 – Carrots (Peeled/Chopped into about 1″ Pieces)
1 – Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
4 – TBLS Butter
1 – 32 oz Container Organic Chicken Stock
1+1/2 Cups Water
Freshly Grated Sea Salt (To Taste)
Freshly Cracked Pepper (To Taste)
Freshly Ground Nutmeg (1/4 tsp)
Cinnamon (1/2 to 1 tsp)
Cayenne Pepper (Pinch to 1/8th tsp)
Chopped Parsley (if desired)
Melt the butter in a medium stockpot and add the onions, carrot and celery. Sauté over low heat about 10 minutes. When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water. Turn the heat up to medium-high and bring just to a boil. When bubbles appear at the edges of the pan, reduce heat to low. Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.
Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.
Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne. Adjust spices to taste.
I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!
I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat
Everyone who follows this blog regularly knows that #ThisGirlLovesToEat. Anything that lets me eat unregulated amounts of food that I like, except kale #IHateKale, without bursting out of my jeans is something that is going to catch my attention. Sounds unlikely? I know, I doubt it too, but I’m willing to be a guinea pig!
According to scientists, you can eat as much of these 14 foods and not gain any weight due to their high water and low-starch fiber content while containing very few calories.
These foods are not high in muscle building (and fat burning) protein, but they are filled with vitamins, nutrients and antioxidants.
Contains potassium, folate, fiber, and 30% of your daily requirement of vitamin K
Has about 6 calories per serving
Eat when fresh – celery loses most of it’s nutritional benefits after 5-7 days
One of the few foods that contains an Omega 3 Fatty Acid
1 Cup has about 33 calories
High in vitamins and folate
Champion in the Antioxidant world – has more than any other fruit
1 cup has about 85 calories
1 cup has 14% of the recommended daily requirement of fiber
16 calories per serving
Seeds and skin contain most of the Fiber and Vitamin A (Beta-Carotene) which is good for your eyes
Contain lycopene, a carotenoid, which helps fight against chronic diseases
High in vitamins A, C, and B2, as well as folate, chromium, potassium, and fiber
1 medium-sized tomato has about 25 calories
High in fiber, which stabilizes blood sugar helps you feel fuller for longer
1/2 a grapefruit has about 50 calories
High in Vitamin C and folate
Grapefruit has been found to help in weight loss, lowering cholesterol, and improving digestion
Contains an anticarcinogen known as sulforaphane
Most nutritious when eaten raw or steamed
Contains vitamins A, C, E, and K
1 serving contains 20% of your daily fiber requirement
1 serving has about 31 calories
Contains beta carotene, a form of vitamin A that promotes healthy eyes
Contains more than 100% of your daily recommended value of vitamins A and C
1 serving has about 55 calories
Contains antioxidants and phytochemicals to help fight off chronic disease
An excellent source of folate, fiber, and vitamins C and K
Has about 25 calories per serving
Blackberries can help your brain to stay alert
Rich in vitamin C as well as antioxidants known as bioflavonoids
Can aid with digestion
Tightens tissue, leading to younger-looking skin
1 serving has about 62 calories
Whether Romaine, Green Leaf, Red Leaf, Romain, etc.: 96% Water
Folate, iron, and vitamins A and C
1 serving has 10 to 20 calories
High in Vitamin C which is crucial in collagen production: oranges help keep skin free of damage and looking good
Medium orange has about 80 calories
You need to eat the white stuff under an orange’s skin (pith) it contains a lot of fiber, which helps lower cholesterol and blood sugar levels
Fat-free, sodium-free, and cholesterol-free (healthy for the heart)
More vitamin C in one serving of strawberries than there is in one orange
Tons of polyphenols, a type of antioxidant
A good source of potassium and fiber
1 Cup of strawberries has about 50 calories
Only slightly more calories per serving than cantaloupe (64)
Contains over half of the recommended daily value of vitamin C
Contains over half of the recommended daily value of copper, which is crucial for healthy skin
If you are interested in more scientific details, you can read the original article on INSIDER.
If you’re interested in the things I may not devote an entire blog post to like: health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook: https://www.facebook.com/ThisGirlLovesHerFood
Another Twitter video find when I was hungry…best part? It’s from www.health.com!
My sister Wendi and I fell in love with these when we went to San Diego and found a sports bar to watch USC football at before going to a Blake Shelton concert last year. I’ve finally found a recipe that comes close to what we had there!
Buffalo Cauliflower “Wings”
Preheat oven to 400° F.
Wash a Large head of fresh cauliflower (About 1 lb).
Remove the outer leaves and stem and then cut to separate the individual florets.
Dry the florets and spread out on a cookie sheet lined with foil.
Sprinkle florets lightly with salt and pepper.
Put sheet in oven and roast for 20 – 25 minutes stirring once.
In a medium bowl combine:
1 TBLS Butter melted
3 TBLS Frank’s Red Hot Sauce (or any kind you like)
1 tsp Vinegar
Put roasted cauliflower florets into the bowl and stir with rubber spatula until all florets are coated with sauce.
Return coated florets to the cookie sheet.
Roast at 400° F for 5-10 minutes more or until cauliflower starts to brown.
Make the dipping sauce:
In a small pan over medium-low heat put 2 tsp Olive Oil and 1 clove garlic, minced.
Heat until garlic starts to brown.
Transfer garlic and olive oil into the mixing container of a blender or Vitamix.
Add 1/2 Cup Plain Greek Yogurt.
1 TBLS Parsley
1 TBLS Chives
1 tsp Dill
1/4 tsp Apple Cider Vinegar
1/4 tsp Onion Powder
1/4 tsp Honey
Pinch of Salt & Pepper
Blend until well combined. Transfer to a small serving bowl, cover and refrigerate until ready to serve. Serve with the dip and ranch dressing on the side.
If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood