CAULIFLOWER FRIED RICE

Cauliflower Fried Rice - Healthy, low-carb, and seriously tasty! Tastes so much like the Chinese takeout but without the guilt. Perfect healthy side dish.

Serves: 3-4 servings

INGREDIENTS

·         1 large head of cauliflower (chopped)

·         1 clove garlic, minced

·         ½ shallots, minced

·         ½ cup of frozen peas and carrots, thawed

·         ½ cup of frozen corn, thawed

·         2 Tablespoon of sesame oil (or olive oil)

·         2 Taplespoon soy sauce

INSTRUCTIONS

1.    Preheat oven to 375 Degrees Fahrenheit

2.    Chop the cauliflower into small florets and put them into a food processor

3.    Pulse until it's small and looks like rice

4.    You may need to scrap the sides of the food processor once

5.    In a bowl combine the cauliflower rice, sesame oil, garlic, shallots

6.    Spread the cauliflower on a large baking sheet and roast for 8 minutes

7.    Stir, spread again and roast for another 8 minutes

8.    Add the veggies to the cauliflower rice and stir. Roast for an extra couple of minutes

9.    Pour the soy sauce and stir. You can add 2 scrambled eggs, shrimp or chicken to this as well

NOTES

*If you prefer this can be easily made in a skillet. Just saute the cauliflower rice with the onions and garlic until soft. Then add the rest of the ingredients.

Pizza With Zucchini Crust

Avocado / Tomato /Mozzarella Salad

2 avocados (peeled, pitted, & cubed)

2 - 3 tomatoes (cubed) 

1 ball fresh mozzarella cheese (cubed)

2 Tbsp extra virgin olive oil

2 tsp. basil (we used dried, but you could use fresh)

salt & pepper

Put the cubes of avocados, tomatoes, and mozzarella in a bowl. Drizzle with olive oil. Add basil, salt & pepper.

Mix lightly. Enjoy.

Sesame mango chicken teriyaki

INGREDIENTS

For the Teriyaki Sauce:

·         15 medjool dates, pitted and soaked in ½ cup hot water (see notes - you can use sugar instead if you want)

·         ¾ cup soy sauce, reduced sodium

·         ¼ cup rice vinegar

·         3 cloves garlic

·         1 tablespoon fresh ginger, minced, smashed, or in paste form

·         ½ cup chicken broth

Everything Else:

·         1 yellow onion

·         1-2 lbs. boneless skinless chicken breasts (see notes)

·         ¼ cup flour

·         a generous pinch of salt and pepper

·         a generous pinch of chili powder

·         1 tablespoon oil

·         2-3 cups frozen mango chunks (fresh could also work)

·         sesame seeds, green onions, sesame oil, fish sauce, or limes for topping

·         cooked rice for serving

INSTRUCTIONS

1.    Get your rice cooking, if you're serving this with rice. I always just start that in the rice cooker right away so it's ready in time!

2.    In a food processor or blender, puree the soaked dates and their water, soy sauce, rice vinegar, garlic, and ginger. Continue to blend or process until very, very smooth. Set aside.

3.    Thinly slice the onion. Cut the chicken breasts into bite-sized pieces. Combine the flour, salt, pepper, and chili powder in a shallow dish and dredge each piece of chicken in the flour mixture to get a light coating.

4.    Heat the oil over medium high heat in a large pan. Add the onions and stir fry for a few minutes. Add the chicken and stir fry for a few minutes until browned. Add the sauce and the broth (turn heat down to avoid splatter) - adding more broth if needed to thin out the sauce. Cover and simmer for 10 minutes. Add the mango chunks, stir, and cover and simmer for another 5-10 minutes.

5.    Serve over rice topped with sesame seeds, green onions, sesame oil, fish sauce, lime juice, or anything else that strikes your fancy.

NOTES

If you want an even sauce-to-chicken ratio, I'd suggest using 1½ or 2 pounds of chicken. But if you wanted to add in some veggies and still have extra sauce to coat, then one pound of chicken would work.

If you want to use sugar instead, use about ½ cup. I'd suggest blending as directed and then slow simmering the sauce for a while to thicken it up and dissolve the sugar before adding to the pan with the chicken. 15 minutes or so should do the trick.

Te de canela y miel

PÉRDIDA DE PESO: Todos los días en la mañana media hora antes de un desayuno y con el estómago vacío, y por la noche antes de dormir, beber miel y canela hervida en una taza de agua. Cuando se toma regularmente, reduce el peso de hasta la persona más obesa. Además, beber la mezcla regularmente no permite que la grasa se acumule en el cuerpo a pesar de que la persona puede comer una dieta alta en calorías.

Hamburguesa de avena

Glúteos Perfectos

Green Bean and Egg Salad with Garlic Parmesan Vinaigrette

Ingredients

FOR THE GREEN BEAN AND EGG SALAD

·         6 cups Spring Mix Lettuce

·         1/2-pound fresh green beans, trimmed

·         6 hard boiled eggs, sliced

·         6 slices bacon, cooked to a desired crisp, crumbled

·         1 small red onion, thinly sliced

·         1 cup croutons

FOR THE GARLIC PARMESAN VINAIGRETTE

·         1/4 cup grated Parmesan cheese

·         3 tablespoons extra-virgin olive oil

·         2 tablespoons white vinegar

·         1 tablespoon fresh lemon juice

·         1 teaspoon Dijon mustard

·         1 garlic clove, minced

·         salt and fresh ground pepper, to taste

·         water

Instructions

1.       Place lettuce in a large salad bowl. Set aside.

2.       Bring a large pot of water to a rapid boil; add green beans and cook for 3 minutes.

3.       Remove from heat; drain and rinse with cold water for 1 minute, or until cold.

4.       Add green beans to salad.

5.       Top with sliced eggs, crumbled bacon, sliced onions and croutons; set aside.

Prepare the salad dressing.

6.       In a small mixing bowl, combine parmesan cheese, olive oil, vinegar, lemon juice, dijon mustard, garlic, salt and pepper; whisk until thoroughly combined.

7.       If you want a thinner consistency, add 1 to 2 tablespoons of water and continue to whisk until blended.

8.       Add dressing to salad; toss to combine.

9.       Serve.