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1. Loaded Cauliflower
Ingredients:
1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional
Directions:
Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
2. Healthy Chicken Taco Soup
Ingredients:
½ Tbsp avocado or coconut oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
5 cloves garlic, minced
1 lb boneless, skinless chicken breast
1 1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp chipotle powder
1 tsp paprika
2 tsp cumin
¼ tsp black pepper
1 – 15 oz can fire roasted diced tomatoes
2 – 4.5 oz cans green chilies
¼ c. fresh lime juice
32 oz chicken broth
Cilantro, for serving
Diced red onion, for serving
Lime wedges, for serving
Directions:
Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.
Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges. Enjoy!
3. Caribbean Steamed Fish
Ingredients:
2 lbs fish (porgy or snapper), cleaned and scaled
Juice of 1 lime
½ tsp black pepper
1 tsp salt
3 cloves garlic – 2 sliced and 1 crushed
About 15 sprigs thyme
½ Tbsp butter
½ Tbsp oil
2 carrots, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
12 okra, ends cut off
1 hot pepper (scotch bonnet, habanero or wiri wiri), seeds removed
1 ½ cup water
Directions:
Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.
In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.
Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.
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