Cheesy Jalapeno Cauliflower Cakes

cheddarjalapenocaulicakesThese little flavor bombs are #KetoFriendly and are a multi-meal side dish option.  They can be a nice hot side to meat, savory stews, or even beside eggs for breakfast.  You can even eat them cold, or at room temperature, beside a spicy bowl of chili!

Cheesy Jalapeño Cauliflower Cakes

  • 2 Cups Riced Raw Cauliflower
  • 1 Medium Jalapeño, chopped finely
  • 2 Large Eggs, beaten
  • 2 TBLS Melted Butter
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Cup Grated Gouda Cheese
  • 1 Cup Grated Cheddar Cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 tsp onion powder
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut flour

Preheat oven to 375° F.  Grease a 12 Cup muffin tin with olive oil spray and set aside.

Combine the cauliflower, egg, and jalapeno in a medium bowl.

Combine the grated cheeses and the rest of the dry ingredients, then stir into the cauliflower mixture.

Divide evenly between the 12 muffin cups and bake 30 minutes, or until tops are browned.  Turn off the oven and leave cakes in the oven for another 30-45 minutes.

Store any uneaten cakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.  #ThisGirlLovesToEat

Coconut Lime Cauliflower Rice

Lime-Coconut-Cauliflower-Rice

A new spin on a Keto staple.

This recipe is so versatile that it could be:

 

  • A side dish for chicken, seafood, beef, pork, or grilled vegetables
  • A base layer for a sweet flavored (like Keto Sweet & Sour Chicken) Asian inspired main dish bowl
  • A bed for kebabs
  • A layer in a cold chicken salad
  • A taco or burrito ingredient, or even
  • Chilled and served as a “rice pudding” type dessert.

Tip:  This dish is better a day (or at least a few hours) after it’s been made and refrigerated, then reheated.

Coconut Lime Cauliflower Rice

  • 1 TBLS Butter
  • 1 Clove Garlic, Crushed into a Paste (I use jarred, crushed garlic)
  • 1 Medium-Large Head Cauliflower, Riced (About 6 Cups)
  • 1/4 tsp Salt
  • 1 Cup Lite Coconut Milk
  • 1 TBLS Lime Juice
  • Zest from 1 Lime

Heat the butter and garlic in a skillet over medium heat.

Steam the riced cauliflower in a microwave steamer for 3 minutes.  Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and most of the liquid has evaporated.

Sprinkle the rice with lime zest before serving.  #ThisGirlLovesToEat

Nutrition Information per serving – 6 Servings

  • 68 Calories
  • 2.5 g Fat
  • 6 g Carbohydrates
  • 2 g Protein

 

Garlic Cauliflower Gnocchi

4I’m all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly.  I love zucchini, but I can’t accept zoodles as a legitimate replacement for pasta.  Trader Joe’s makes a great cauliflower gnocchi, but it’s not Keto friendly, so I set out to adapt a regular gnocchi recipe to one that fits into my Keto lifestyle.  It’s also a great recipe for anyone following a Gluten Free diet.

Garlic Cauliflower Gnocchi

  • Medium Head Cauliflower
  • 1/2 Cup + 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 tsp salt
  • 1/4 tsp Garlic Powder
  • 1 tsp Dried Basil
  • Olive Oil Spray

Combine the flour, salt, garlic powder and basil in a bowl and set aside.

Remove the stem from the cauliflower and cut it into florets. You want 5 cups of florets.  Put the cauliflower florets in a food processor (I use my Vitamix) and pulse until it’s riced into crumbles.

SistemaLargeSteamerUsing a microwave-safe steamer (I use the Sistema 6 Cup [Large] Microwave Steamer) cook the cauliflower 7+1/2 to 10 minutes on high – you want the cauliflower done but not soggy.

TIP:  If you don’t have a microwave steamer:  Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.  Once cauliflower is cool enough to work with, wrap in a towel and squeeze the water out.

Place the cauliflower back in the food processor (Vitamix). Blend until creamy.

Put the drained cauliflower into a large bowl (I used my stand mixer with the dough hook attachment) and add the dry ingredients.  Mix together until your dough comes together.  TIP:  Do not add more flour – it’s OK that the dough is sticky at this point.

Transfer the dough to a floured bread board or counter top. To make the dough easier to work with, you’ll want to add an additional tablespoon or two (no more than that) of flour as you roll the dough. Shape it into a ball, then wrap it in a piece of waxed paper and refrigerate the dough for about 15 minutes.  Take the dough out of the refrigerator and slice it into 4 equal sections.

Roll each section out until you have a rope about 1-inch thick.  Slice the dough into 1/2″ squares with a sharp knife.

I do a two part cooking process.  First I boil the gnocchi in rapidly boiling, salted water for 6 minutes.  Next you have the choice of how (if at all) you want to brown up your gnocchi.  I prefer to brown it to give the gnocchi a nice seal – you can decide on the degree of brownness you like.

To Sauté the gnocchi:  Using olive oil cooking spray (for the least added calories and fat), generously spray a skillet and, working in batches, place a single layer of gnocchi in the pan and then give them a light coating of olive oil spray on the exposed side.  Cook about 5 minutes per side if you like them crisp and deep brown.  You can reduce the time for lighter brown, less crispy, more traditional gnocchi.

To Oven Roast the gnocchi:  Line a cookie sheet with foil and lightly spray it with olive oil cooking spray.  Place your boiled gnocchi down in rows, spray the tops with olive oil spray and lightly season with salt & pepper.  In a preheated 425° F oven, bake for 12 minutes then turn the gnocchi over, return to the oven and continue cooking for an additional 10-12 minutes.  This will give you a nice, crispy, medium brown gnocchi.

To Serve:  I melt some butter in a skillet and add some freshly chopped basil and garlic to the butter and sauté for about 3 minutes over medium heat until the butter just starts to brown a bit.  Drizzle the sauce over the piles of gnocchi and serve immediately.  Alternatively, these hold up great in a spicy marinara sauce with some freshly grated Parmesan cheese too.  #ThisGirlLovesToEat

Nutrition Information per serving (Serves 4)

  • Calories   100
  • Net Carbs 6.75 grams
  • Fat             2.5 grams
  • Protein    5 grams

Avocado Fries II

4

When you get a new #KitchenToy, like the 6 qt, 1700 Watt #DashDeluxeAirFryer you experiment.  My husband said he loved the recipe last week for Air Fried Avocado Fries, but he drenched them in Spicy Ranch dressing, so I’m not sure if he was being objective, and the amount of salt from the almond flour in the main breading component just wasn’t doing it for me, so I decided to give them another shot.  This version wasn’t as heavy, or as salty, and, I think, much better suited to the buttery freshness of the avocado.

Air Fryer Avocado Fries II

  • 2 Medium Avocados
  • 2 TBLS Coconut Flour
  • 2 Large Eggs
  • 3 TBLS Extra Fine Almond Flour
  • 2/3 Cup Crushed Pork Rinds (Any Flavor)  I used 4505 Cracklins BBQ

Using a rolling pin, meat tenderizer, or even a rubber mallet from the garage, crush your pork rinds (TIP: I leave them in their bag or use a paper/zip bag to avoid a big mess) until they 1resemble coarse crumbs.  Using a fork, combine with the almond flour in a shallow dish.

Put the coconut flour in a zip bag or shallow bowl.  In a separate bowl lightly beat the eggs.

Slice the avocado in half, remove from the shell, remove seed and slice each half into 4 portions.

Dip each slice in the egg wash then immediately coat with the crumb mixture.  Lay in a single layer in the basket of your air fryer.

2

Set the temperature to 400° F and set your timer for 8 minutes of cooking time.  Open the drawer at with 1 minute remaining, and, depending on the thickness of your slices, you may want to add 1-2 minutes if you want them crispier/browner.  When your slices have reached your desired shade of brown, remove the basket from your Air Fryer and immediately move them to a serving dish.  I served with Hidden Valley Spicy Ranch dressing, which has only 2 grams of carbs per 2 TBLS serving, making this a perfect #KetoFriendly treat!  #ThisGirlLovesToEat

Buffalo Cauliflower Bites

3

Changing over to a Keto focused diet has meant embracing some foods that I wasn’t a fan of out of necessity, like cauliflower.  But, not having been a prior fan of anything cauliflower related, it’s been a journey making cauliflower my friend.

To be completely honest, without mass quantities of Frank’s Red Hot, Butter, Zatarain’s Creole Seasoning, Pesto Sauce, Cheese Sauce or any version of Queso, and plain old Salt & Pepper, I would likely still be struggling with it…

I’ve had buffalo cauliflower at restaurants but never been able to replicate it at home using my oven. It has either come out overcooked or soggy.  Major fail!  Now that I have jumped on the #Airfryer bandwagon, I have finally managed to create a recipe at home that I’d actually serve people I like. 😉

Air Fried Buffalo Caulifower Bites

  • Medium Head Cauliflower OR 1 Bag Fresh Cauliflower Florets
  • 2 tsp Dried Cilantro
  • 2 TBLS (or more to taste) Frank’s Red Hot or other Hot Sauce
  • 2 TBLS Butter, melted

Either cut the head of cauliflower into florets or empty your bag into a medium sized bowl.  Sprinkle the cilantro over the cauliflower and stir with a rubber spatula to make sure it’s evenly distributed.

Mix the Franks (or other hot sauce) and butter until well combined and pour over the cauliflower.  Toss to coat the cauliflower.

Spray or brush the basket of your air fryer with olive oil.

Pour the cauliflower into the basket and close the drawer of the air fryer.  Set to 400° F and set the timer to cook for 18-20 minutes, depending on how much cauliflower you have.  Shake your basket every 4 minutes.  If, at the end of your cooking time your cauliflower isn’t as browned as you want it (I like mine to be browned at the edges), add some more time in increments of 2 minutes.

Serve with low carb ranch dressing and carrot & celery sticks if desired.  #ThisGirlLovesToEat

Air Fried Avocado Fries

3

I bought another #KitchenToy and now have a whole new way to cook healthy meals.  Last week Amazon delivered a 6 quart, 1700 Watt, #DashDeluxeAirFryer to my front porch, and my avocados have finally ripened enough to give it a test run!  I’m not sure why, maybe because it was a killer #LightningDeal, but I bought the biggest one they make.  I hope I use it enough to justify giving up my storage space for it, it’s HUGE!


Air Fryer Avocado Fries

  • 2 Medium Avocados
  • 2 Large Eggs
  • 1/2 Cup Almond Flour (I use regular, not finely ground)
  • 1/2 Cup Crushed Pork Rinds (Any Flavor)  I like 4505 Cracklins Spicy Green Chili & Lime
  • 1/2 Cup Grated Paramesan Cheese (I like to use a 3 cheese blend of Asiago/Parmesan/Fontina)
  • 1/2 tsp Freshly Ground Black Pepper

Using a chopper, food processor, or your Vitamix, crush your pork rinds until they 2resemble coarse crumbs.  Combine with the flour and cheese.

In a separate bowl lightly beat the eggs.

Slice the avocado in half, remove from the shell, remove seed and slice each half into 4 portions.

Dip each slice in the egg wash then immediately coat with the crumb mixture.  Lay in a single layer in the basket of your air fryer.

Set the temperature to 400° F, set your timer for 10 minutes and cook for 5 of the 10 minutes.  Open the drawer at 5 minutes and flip the slices over then continue cooking to the end.  I served with a low carb spicy ranch dressing.  #ThisGirlLovesToEat

Crustless Veggie Quiche

1One of the easiest ways to meal prep for the week is to throw a Quiche or two together while you are prepping other meals.  A quiche can be breakfast, lunch, or dinner.  It can be dinner on #MeatlessMonday or during #Lent, and is a great way to clean out your #Leftovers and veggie drawer once a week!

This week I had some tasty ingredients that gave me a hearty, flavorful pie that fed me all week.

Easy Crustless Veggie Quiche

  • 5 Large Eggs
  • 1/8 Cup Heavy Whipping Cream
  • 1/4 Cup Whole Milk
  • 1 Cup Shredded Sharp Cheddar Cheese (Or any type you choose)
  • 2 Cups Chopped Frozen Broccoli
  • 1/4 Cup Chopped Onion
  • 1 Cup Sliced Mushrooms (Any type)
  • 2 Cups Fresh Greens (Any type I used Spinach)
  • Olive Oil
  • Salt & Pepper to taste
  • Crushed Red Pepper Flakes (If desired)

Preheat oven to 350° F and grease a 9 x 9 square baking pan or Quiche/pie pan generously with olive oil.  Add 1/2 cup of the cheese to the bottom of the pan and set aside.

In a medium skillet, over medium-high heat, add 2 TBLS Olive Oil (I used garlic infused oil).  Add onions and mushrooms and sauteé until onions are translucent and begin to soften a bit.  Add the spinach, another TBLS of olive oil, and cook another 30 seconds or so, just until the spinach begins to wilt.  Remove from pan and set aside.

Add broccoli and another TBLS of oil to the pan.  Cook about 5 minutes.  Remove from pan and scatter across the cheese layer in the prepared pan.  Top the broccoli with the Spinach mixture, making sure to distribute evenly around the pan.  Top with the remaining cheese.

In a medium bowl or large mixing cup, combine the eggs, milk, cream, salt & pepper.  Whip thoroughly with a wire whisk.

Pour the egg mixture over the vegetable and cheese layers in the pan.  Top with red pepper flakes, if desired.  Put pan into preheated oven and cook for 40-45 minutes, or until center is set.  Remove pan from oven and cool on a wire rack.

1a

If eating immediately, slice into 8 wedges and serve warm.  Suggested toppings:

  • Guacamole
  • Sour Cream
  • Chives, Cilantro, or Parsley
  • Sliced Avocado

If meal prepping, slice into 8 sections and put into a large container in the refrigerator to eat during the week.  To reheat: Microwave a single portion on high for 30 seconds, top and enjoy!  #ThisGirlLovesToEat