Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!
Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.
- Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
- Add in the vegetable stock and chopped cauliflower.
- Simmer until the cauliflower is tender.
- Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
- Process until smooth and then pour the blended soup back into the pot.
- Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!
- 1/2 cup agave nectar can use honey if not vegan
- 1/3 cup Dutch-process cocoa powder
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 2 cups gluten-free oats
- 1/3 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
- Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!
I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!
Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 Tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 Tbsp light brown sugar
- ⅛ tsp. ground ginger
- Pinch red pepper flakes
- 2 Tbsp green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy!
This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
This was FANTASTIC! Followed the recipe but added some mushrooms to the mix and cooked those with the onions. I would cut down on lemon slices (I amy have put too many in) and use that for the juice. It is a do over. My husband was weary at first as he does not like capers but asked that we make that again. We did not serve over pasta but will next time and I would probably add a bit more juice if I did that. Thank you so much for a great healthy alternative.
- 1 lemon
- 1 pound boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
- 1 large sweet onion, sliced
- 1 clove garlic, minced
- 1 cup reduced sodium chicken broth
- ¼ cup dry white wine
- 4 teaspoons drained capers
- ¼ cup chopped parsley
- Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.
- Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
- Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
- Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.
I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
- 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
- 8 Tablespoons butter, divided
- ½ cup Italian Bread Crumbs
- ½ cup plus 1 Tablespoon grated parmesan, divided
- ¼ cup flour
- 2 medium zucchini, sliced
- 2 garlic cloves, minced
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!
- 1 1/2 batches flax eggs
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup unsweetened applesauce (or finely grated apple)
- 1/2 cup brown sugar (or sub muscavado)
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk (unsweetened)
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 heaping cup gluten-free flour blend
- 1/4 cup raw walnuts (chopped // for topping)
Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and stir.
Add grated carrot and stir.
Add oats, almond meal, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Made this tonight! Good for a first go at it! I will probably add another egg, also more soy, a hint more sesame oil. I used frozen riced cauliflower, so I think it may have been a larger amount than a medium head of cauliflower. I’m excited to eat dinner tonight! Thank you!
- 1 medium head cauliflower
- 1 large egg
- 2 Tablespoons cooking oil (olive oil, grape seed oil, canola oil – whatever your preference)
- 1/2 medium onion , chopped
- 2 cloves garlic , minced
- 1/2 cup diced frozen carrots
- 1/2 cup frozen peas
- 2 Tablespoons soy sauce *for gluten-free use tamari
- 1/2 teaspoon sesame oil
- fresh cracked black pepper to taste
- 2 green onions , diced
- optional: kosher salt
- more optional vegetables: celery , broccoli, corn, spinach
Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.
Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1–1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1/2 cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
- Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
- In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
- In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
- Wrap bread in plastic wrap and store at room temperature for 3 days.
Food recipes from www.tasteslovely.com
Been 5 days since I stayed keto. T died this just now and must say it turned out yum. I added little cream to the cauli rice in the end as I didn’t have sour cream. It was creamy and great. Thank you.
- 3 cups Cauliflower Florets (stems removed and washed)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 3-4 Garlic Cloves (minced)
- 1 jalapeno (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 3/4 cup diced Bell Peppers
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Paprika Powder (or red chilli powder)
- 1 tablespoon chopped Coriander (or Cilantro)
- Salt to taste
- More cilantro, sliced avocados, jalapenos, lime juice etc for topping
- Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
- Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
- Top with your favourite topping and serve hot.
- We like our food spicy, but if you don’t, feel free to de-seed the jalapeno
- Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
- Our favourite toppings are sour cream, cilantro, avocados and sometimes fried tortilla chips
I just love those cute pizza boats!!! I can’t believe it’s only takes 25 min. to make them. Thanks for sharing!!!
- 4-5 medium zucchini halved lengthwise
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon oregano fresh or dry
- 1 cup marinara sauce
- 1 1/2 cups mozzarella cheese shredded
- salt and pepper to taste
Pre-heat oven to 400F. Line a sheet pan with foil or parchment paper and set aside.
In a small bowl, combine garlic, olive oil. and oregano.
Lay zucchini halves on pre-pared baking sheet and brush with garlic olive oil mixture. Top with about a 2 tablespoons of marinara sauce then with a generous drizzle of shredded mozzarella cheese. Season with a sprinkle of salt and pepper.
Bake 18-20 minutes or until the cheese is bubbly and almost golden. Remove from oven and serve warm. Eat with hands or use a fork and knife. Enjoy!