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***Recipes***
Recipe 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:-
1. Preheat the oven to 425 degrees.
2. 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.
3. 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).
4. 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.
5.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.
6. Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber
Recipe 2. Crispy Potato Tacos
Ingredients:
12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
To serve:
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Cilantro
Guacamole
Salsa verde
Directions:
1. Heat tortillas on a skillet for 10-15 seconds to make them pliable.
2. Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
3. Repeat with all the tortillas.
4. In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
5. Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
6. Repeat until all the tacos are done.
7. To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
Per serving: 347 calories, 16 g fat (2 g sat), 6 g protein, 47 g carb, 51 mg sodium, 1 g sugars, 6 g fiber