Cauliflower is another vegetable that can be the answer to your carb cravings. If you can get passed its rather, uh, flatulent odor while it’s being prepared, cauliflower is able to be manipulated into a variety of forms that can serve as a base for any dish.
Ingredients: Medium size cauliflower head, 2 garlic cloves, one quarter white onion, bunch of carrot sticks, salt & pepper, Food processor
Ground chicken, orangic sweet and sour sauce, 1 egg, 2 tablespoons breadcrumbs
Caulirice: cut the cauliflower head into florets. Chop onion, garlic cloves, and carrots and add to cauliflower. The cauliflower is a bit bland without anything added to it, so the garlic and onion offer great flavor. Season with salt and pepper. A medium size head should be processed in two loads. Do NOT add any liquid. Mashed cauliflower is another conversation for another time 😜. Place in microwave safe dish. Cook for 8-10 mins.
Meatballs: combine all ingredients (using about 3 tablespoons of S&S sauce) in large bowl and mix. For the breadcrumbs, we used an end piece of Ezekiel bread to keep it safe. Shape into medium size balls. Bake for 30 mins at 350. Broil for 2 mins if desired. Serve with extra sauce on the side.
This dish is yet another example of a balanced meal that does not slack in the taste department. One you master it, Caulirice will be your go to fake starch.
We’ve all heard that breakfast is the most important meal of the day. The problem is, it’s also at the most hectic time of the day. Mornings tend to consume us rather than us consuming the necessary nutrients to have a productive day. And worse than that, McDonald’s breakfast makes the allure of the drive-through all the more appealing.
But, breakfast prep is possible! These bars (which we could even call “breakfast brownies” due to their mouth watering moisture) are filled with protein and good carbs from an unlikely source to successfully prepare you for the day.
Ingredients: 1 can chickpeas, rinsed and dried (yes, you read that right), 1/2 cup peanut butter, 2 tablespoons of agave nectar, 1 tablespoon of chia seeds, 2 scoops of protein powder (vegan used here), 1 tablespoon of coconut oil, 3 apples (any kind), 1 tablespoon of cinnamon, pinch of sea salt
Directions: Dice apples. Sauté in pan for about 15 mins or until a bit browned while adding cinnamon. Let cool once completed.
Once cooled, process all ingredients together (chickpeas, peanut butter, agave, etc.). You should have a peanut butter cookie-like batter (but foodborne illness free!). Pour into greased cake pan (recipe caters to 8×8, but a 12×8 is all that we had available). Bake for 30 mins at 350°.
We cut the bars quite large to give a filling portion for the morning. If using as a dessert (which they are also excellent for), you may want to cut to more of a brownie size.
The bars are packed with protein (about 20 g per bar if you cut in 6’s) and are gluten free and vegan. They are sure to keep you full and fueled for your busy day.