# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.description
Clean and Delicious with Dani Spies. 95K likes. Fuel your body. Feed your life!

http://cleananddelicious.com

http://youtube.com/danispies

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.description
Clean and Delicious with Dani Spies. 86K likes. Fuel your body. Feed your life!

http://cleananddelicious.com

http://youtube.com/danispies

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
Vegan flax bread recipe made from just flaxseeds and onions. This homemade gluten free onion bread recipe is eggless, grain free and quick to make. It's so simple to create a flax onion bread that is good for you and loaded with protein, fibre and healthy omega fats.

Suitable for vegan, keto, paleo, gluten-free and low carb diets. You can make this recipe raw vegan if you use a dehydrator.

I'm using red onions for this gluten free onion bread to add a bit of colour to a simple 2 ingredient recipe. White or brown onions will work just as well if you prefer their flavour. Red onions also have some health benefits as they contain more antioxidants.

Linseed and flaxseed are exactly the same ingredient. G olden linseed is used here because I think it gives a nice colour but the brown linseed works just as well.

2-Ingredient Onion Flax Bread Video Recipe

Play no music onion bread recipe.

You can use chia seeds in this recipe to make gluten free chia seed onion bread if you prefer. Chia seeds go a bit grey when blended it's not quite is pretty but it still tastes great.
Flax seeds and chia both gel up in water. I let the mixture stand for 10 minutes after blending to let the seeds soak up the onions' moisture and this also makes them a bit easier to digest.

You can make this recipe raw vegan if you prefer by just spreading on a non-stick sheet and dehydrating for 8-10 hours. If making raw then add a tablespoon of apple cider vinegar is it make the onions a bit milder.

This onion bread is cooked in an oven to make this recipe accessible to all. The baked version does taste different to the raw as baking gives a roasted seed flavour to the gluten free bread.

I'm using non-stick paper so the onion flax bread comes away easily after being baked even without any oil. Parchment paper works just as well. Do check your paper to make sure you get one that's got a healthy coating without added plastics.

These onion bread bites will last for a couple of days in an airtight container in the fridge. Although in practice mine only last a couple of hours before being eaten!

As this is a natural healthy recipe just full of pure ingredients there's no stabilisers or additives so the gluten free bread can go a bit soft the next days. Firm the onion bread up by putting back in the oven for a couple of minutes.

Think of this healthy onion flax bread recipe as a basic recipe to add any twist or flourishes that you like. I like flax bread with a bit of basil and sun-dried tomatoes. If you adapt this recipe and add flavours that work well please do share the comments below so we can all enjoy.

Depending on your blender and how watery your onions are you may want to add a splash of water to help it blend. You can do this onion bread recipe in a 600w jug type blender just fine.

Don't worry if some whole flax seeds are left in the flax bread mixture it adds texture and is a reminder to chew your food properly. If whole flax seeds to pass through your system don't worry about it as it isn't totally wasted as they do your digestive tract some good.

I was hoping for these 2 ingredient crackers to have a deeper red colour from the red onion after being baked. Sadly they lost just about all the colour. If you do want a deeper red colour I suggest adding half a bulb of beetroot for a vibrant deep purple-red colour! I expected this to happen but did want to keep the gluten free bread recipe as just 2 ingredients to show how simple it is to make great food with just 2 ingredients.

While baking these onion and flaxseed crackers the kitchen smells lovely with sweet onion and toasted seeds.

This flax onion bread bites are great on their own but can be a bit dry. I tend to have them with some guacamole or when I have more time with my colourful hummus trio.

I did plan on these being onion crackers but in order to get them crispy in the oven, they would need to be very thin. Although that would be great it would take so long to create a small batch of onion crackers so opted to keep them as a more substantial and flexible two ingredient onion bread.

2-Ingredient Flax Onion Bread

Ingredients

2/3 cup / 100g Flaxseed

2 medium onions, about 1 cup diced

How to Make

1. Peel the outer layer of the onion skin and freeze with veggie scraps for boiling and making stock later.

2. Place flaxseed and onions into a blender and blend until they are broken up, a few whole flax seeds are fine.

3. Add a bit of water if your blender struggles, once the onions and flax are blended they will start to gel up and get thick.

4. Spread the mixture out onto a lined baking tray using a spatula. Try to get an even thickness so the onion bread cooks at the same time.

5. I'm using a mini oven in the video but if you have a larger one spread out in the pan for thinner crispy gluten free onion bread.

6. Score the bread using the spatula into 12-18 squares depending on how big you want your onion bread.

7. Bake at 190C / 375f for 30-35 mins until the flax bread starts to go golden.

8. Take onion bread out of the oven and leave to cool, as this bread is gluten free it will get firm as it cools.

9. Turn upside down and peel off the greaseproof paper and separate the flax bread.

10. Enjoy within 3 days and keep in an airtight container in the fridge.

# data[].attributes.attachment_link.description
Vegan flax bread recipe made from just flaxseeds and onions. Homemade gluten free onion bread recipe is eggless, grain free, Keto, paleo and quick to make.

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
This no-bake keto pumpkin pie is the perfect dessert for your holiday meals. You can make this recipe without using valuable oven space, and every custardy bite is packed with flavor.
Related: Keto Pumpkin Pancakes
With the right approach, you can incorporate pumpkin into keto recipes. Pumpkin contains beneficial compounds for brain and eye health, all while adding natural creaminess to desserts like keto pumpkin pie. Even though pumpkin contains starch, you can still enjoy all your favorite fall foods (including pumpkin spice lattes) without increasing the net carbs too much.

Many keto pumpkin pie recipes use eggs or inflammatory heavy cream to capture the custard-like base. This version uses a key ingredient to capture that iconic pumpkin pie wobble without having to cook any eggs: Gelatin! Collagelatin allows the pumpkin base to set while adding vital protein to support healthier skin and joints. Now you can have your cake (or pie), and eat it too.

Serve this no-bake keto pumpkin pie with low-carb garnishes like vanilla ice cream or whipped coconut cream for a holiday dessert everyone will love.

No-Bake Keto Pumpkin Pie

Crust ingredients:

3 cups desiccated coconut

2 tablespoons coconut cream

2 tablespoons Brain Octane Oil or 1 tablespoon melted grass-fed ghee or coconut oil

1/2 to 1 tablespoon sweetener, such as birch xylitol or non-GMO erythritol

Pumpkin filling ingredients:

3 tablespoons coconut oil, ghee or butter, melted

1/2 cup coconut cream

4 teaspoons Collagelatin

1/4 cup water

15 ounces steamed pumpkin, or BPA-free canned pumpkin puree

3 teaspoons ceylon cinnamon

2 teaspoons vanilla extract

Pinch of salt

Optional: 1/8 teaspoon ground clove or 1/8 teaspoon cardamom

Instructions:

1. Prepare crust first. In a food processor or high-powered blender, add desiccated coconut and blitz until it becomes very fine. Scrape down the sides of your container as needed.

2. Add remaining crust ingredients to your blender and mix again until well incorporated.

3. Line a 9-inch cake pan or pie plate with parchment, and press down the mixture with your hands and then with the back of a spoon to get it as packed down as possible. Place in your freezer to set.

4. Prepare keto pumpkin pie filling. In a small bowl, mix Collagelatin and water and set aside to bloom for a few minutes.

5. In a saucepan on low heat, add coconut cream and the gelled Collagelatin and mix until dissolved and smooth.

6. Add the coconut mixture to a blender with the remaining ingredients and blend again until smooth.

7. Remove your pan from the freezer and top with the pumpkin pie base. Refrigerate (or freeze if you're short on time) until set.

8. Serve cold with keto vanilla ice cream or whipped coconut cream.

Serves: 6-8

Nutritional Information (Per Serving):

Calories: 199

Total Fat: 17.2g

Sodium: 16mg

Total Carbs: 11g

Dietary Fiber: 5.3g

Sugars: 4.5g

Net Carbs: 5.7g

Protein: 3.7g

Cholesterol: 0mg

Potassium: 283mg

Vitamin D: 0mcg

Calcium: 28mg

Iron: 5mg

Want more recipes?

Subscribe to our Recipe Lab newsletter where deliciousness is delivered to your inbox every week!

# data[].attributes.attachment_link.title
No-Bake Keto Pumpkin Pie recipe - Paleo, dairy-free, egg-free, sugar-free

# data[].attributes.attachment_link.description
This no-bake keto pumpkin pie is the perfect dessert for your holiday meals. You can make this recipe without using valuable oven space, and every custardy bite is packed with flavor. Related: Keto Pumpkin Pancakes With the right approach, you can incorporate pumpkin into keto recipes.

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
Our gluten-free brownies use black beans instead of flour and avocado instead of vegan margarine for a healthier twist.

These flour-less brownies mean they are also gluten-free. This also makes the texture light and extra fudgy.

We use avocado as a healthier alternative to vegan butter or vegetable oil. Avocado also contains fats, which are unsaturated so they can help to maintain cholesterol levels.

Cooking times can vary depending on the oven, but try to avoid over-baking the brownies. They should still be gooey in the middle and they'll harden the longer you leave them out of the oven.

Black Bean Brownies
This one is a classic SO VEGAN recipe! Our Black Bean Brownies. Who's tried these before? 😍

Posted by So Vegan on Friday, 23 July 2021

Black Bean Brownies

Preheat the oven to 180°C fan / 400°F and grease 9 holes of a muffin tray with coconut oil.

Add the black beans, avocado, sugar, cocoa powder, half the walnuts, baking powder, vanilla extract, 1 tablespoon of coconut oil and a pinch of salt to a food processor.

Melt 120 g (4.2 oz) of the dark chocolate in a double boiler, then transfer to the food processor and blend for 1-2 minutes or until smooth. Then evenly distribute the mixture between 9 holes of the muffin tray.

Roughly chop the remaining chocolate and walnuts and sprinkle over each brownie. Bake for 20-25 minutes.

Remove the brownies from the oven and leave them to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Run a knife around each muffin hole to ease the brownies out.

# data[].attributes.attachment_link.description
Our gluten-free brownies use black beans instead of flour and avocado instead of vegan margarine for a healthier twist.

# data[].attributes.headline
Roasted Sweet Potatoes with Cilantro Pesto

# data[].attributes.subject
Roasted Sweet Potatoes with Cilantro Pesto

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
There are two ways of thinking about foods we used to hate. First, regret - for missing so many years of oysters or chunky peanut butter or what have you. Second, gratitude that there is still something new to be discovered at the table, foods that were waiting in the wings to come on stage and take us by surprise. I take the second path with sweet potatoes, the tragic victim of marshmallow-topped sludge in my impressionable childhood, but now one of my chief food loves.

There's nothing of childhood casseroles in this colorful and satisfying sweet potato platter of simple roasted rounds topped with a chutney-inspired pesto of cilantro, coconut, and garlic.

This is a version of a dish I've been making regularly for several years. It was inspired originally by the cilantro pesto in Heidi Swanson's Supernatural Every Day (you can see the recipe here). I had made pesto out of basil, arugula, sage, kale, and nearly every other green that had come my way, but somehow I had missed cilantro. Its sour, savory freshness was a revelation in pesto, both heightened and mellowed. I make it more frequently than basil pesto now, changing it up every time - sometimes with almonds, then with walnut oil, now with Gruyere.

But this time I took a different tack. I often crave that cilantro chutney you find in little dishes at Indian restaurants - the one with coconut and a dash of heat. I melded the two in this pesto, adding coconut and a handful of pistachios instead of cheese or pine nuts. It's a fully vegan pesto, and one with extra richness - on top of the sweet potatoes it's unexpectedly filling.

I only learned to love sweet potatoes a few years ago - I've lived most of my adult life without them. And while I'm sorry for the years I missed, I'm not too sorry, because when we see foods fresh, when our palate suddenly wakes up to them, there's both inspiration and excitement in that discovery. Like cilantro, and coconut, and sweet potatoes, and garlic - all together. If that's not exciting, please tell me what is.

Roasted Sweet Potato Slices with Cilantro Pesto

Makes 2 cups pesto ; serves 6

For the sweet potatoes:

Chunky kosher salt and freshly ground black pepper

Heat the oven to 450°F. Slice the sweet potatoes in rounds about 1/2-inch thick. Spread in a single layer on a baking sheet and brush with the olive oil. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, or until tender and slightly browned.

While the sweet potatoes are roasting, make the pesto. Roughly chop the cilantro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 tablespoons of oil and blend until smooth. Add the rest, if desired. Taste and add salt (or more garlic, or more acid) until satisfied. If desired, thin the pesto with water to make it spreadable.

When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.

Recipe Notes

On the pesto: I am of the rather severe opinion that if a cook doesn't like the way a pesto turns out, it's no one's fault but the cook's! Pesto is by its nature a this-and-that recipe; your results will vary by a mile from mine depending on your herbs, your taste for salt, and your opinion on acid. This is an unusual pesto, so I strongly suggest adding only a little salt and lemon juice, or a quarter of a pepper, and tasting, before adding the rest. Keep tweaking until you love it!

Nut-free adaptation: The pistachios can be left out. They make this a little nuttier and more interesting in texture, but the pesto is still very good without them. You can also substitute another nut, or seeds such as pumpkin (pepitas) or sunflower.

# data[].attributes.attachment_link.title
Recipe: Roasted Sweet Potato Slices with Cilantro Pesto

# data[].attributes.attachment_link.description
There are two ways of thinking about foods we used to hate. First, regret - for missing so many years of oysters or chunky peanut butter or what have you. Second, gratitude that there is still something new to be discovered at the table, foods that were waiting in the wings to come on stage and take us by surprise.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Easy Chili Cilantro Lime Chicken is salty, sweet, sour, and

# data[].attributes.headline
14 Keto Brownie Recipes All Under 5 Net Carbs

# data[].attributes.subject
14 Keto Brownie Recipes All Under 5 Net Carbs

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Who says you need flour and sugar to make delicious brownies? These recipes for keto brownies capture the same dense, moist, and fudgy texture of conventional brownies, all without fog-inducing grains, or sugar. Best of all? Each serving is under 5 net carbs.

Plus, these keto brownies pack health benefits into every bite, thanks to wholesome ingredients like cacao. While some rumors claim chocolate is bad for you, new research proves otherwise: Studies link cacao consumption with improved cardiovascular health, reduced appetite, and even better mood.
Related: 12 Best Keto Ice Cream Recipes - No Churn Required
If you want to collect all the perks of cacao in these keto brownies, choose your chocolate wisely. For best results, try finding a variety without mold and added sugar (since they can cancel out the benefits) that contains at least 85% cacao.

From simple fudge-style recipes to brownies with hidden veggies, these recipes for keto brownies will slash your chocolate cravings - without the sugar crash.

Basic Keto Brownies Recipes
Fudgy Cocoa Brownies
The recipe makes the perfect starter brownie for keto newbies: A blend of creamy butter, almond flour, and xylitol bakes into an ultra-tender bar with a fudgy mouthfeel. Each brownie is also 1 net carb, so this recipe is keto-friendly enough to enjoy every night of the week.
Keto Skillet Brownies
Image via Tasteaholics

A cast iron skillet creates the crisp crust and gooey center in this keto brownie recipe. Get the freshest walnuts you can (and shell them yourself if possible), and swap the peanut butter drizzle for fresh almond butter to make your brownies more Bulletproof. Top with melty keto ice cream for a restaurant-worthy dessert at only 3 net carbs per serving.

Nutty Keto Brownies Recipes
Low Carb Brownies With Almond Butter
Image via Wholesome Yum

The oils from almond butter add extra moisture and chew to these keto brownies, and you can make them in about 20 minutes. Since they contain low-carb ingredients like coconut flour and erythritol, they're the perfect keto dessert at 2 net carbs per serving. Grind up your own almond butter from high-quality nuts to keep this brownie recipe more Bulletproof.
Low Carb Macadamia Nut Brownies
High-fat macadamias are one of the most keto-friendly nuts around, and they add a delicious crunch to this brownie recipe. And since each serving contains about 26 grams of fat (and under 3 net carbs), they make a good alternative to fat bombs when you're looking to switch up your snacks. Get high-quality nuts and coffee for this recipe for the most Bulletproof results.
Collagen Protein Brownies
Image via No Excuses Nutrition

These nutty keto brownies come with the skin-smoothing, joint-supporting benefits of collagen peptides while keeping the brownie taste and texture you'd expect. No special extra steps, either: Just mix wet and dry ingredients, add to your baking dish, and bake. For more Bulletproof brownies, choose almond flour over gluten-free baking flour and swap almond milk with full-fat coconut milk - you'll still get keto-friendly results at 3 net carbs per brownie.

Keto Brownies With Hidden Fruits and Veggies
Chocolate Avocado Keto Brownies
In classic keto fashion, this brownie recipe proves that you can sneak fat-filled and fiber-rich avocado into just about anything - and in this recipe, you won't trade off on chocolatey flavor and fudgy texture. At under 4 net carbs apiece, these keto brownies are an easy way to satisfy a chocolate craving (and your macros).
Flourless Paleo Vegan Zucchini Brownies
Image via The Big Man's World

Don't worry, you can't taste the veggies! Shredded zucchini keeps these keto brownies perfectly moist without adding any green flavor. Plus, with a fudgy texture and 2 net carbs per brownie, you won't even miss boxed brownie mix. Pick up an organic zucchini and use erythritol or birch xylitol as sweetener to get a more Bulletproof brownie.

Bite-Size Keto Brownies
Keto Brownie Bites
These little bites are perfectly portioned so you're not tempted to eat the whole pan. And since each bite has 1 net carb, they're also easy on your macros. No substitutions needed for more Bulletproof results - just make sure you're using grass-fed butter or ghee when the recipe calls for it.
No-Bake Brownie Bites
With these keto brownies, you won't even need to wait for the oven. Just throw ingredients into a food processor, press keto brownies into a dish, and slice for chewy chocolate perfection. Make sure you're using high-quality raw nuts and nut butters to keep this recipe Bulletproof.

Flourless Keto Brownies
Basic Flourless Keto Brownies
Image via The Big Man's World

Fool your friends with these flourless keto brownies: Since they use a small amount of gluten-free arrowroot powder to soak up the wet ingredients, you'll still get a perfectly fudgy texture without conventional or nut flours. While portion sizes are small, each brownie is only 3 net carbs. Choose birch xylitol or erythritol as your sweetener to make this keto dessert Bulletproof.
Keto Flourless Mocha Brownies
Image via Real Balanced

No flour needed for these keto brownies - not even almond or coconut flour. With a rich blend of cocoa powder, espresso powder, and baking chocolate, this recipe bakes up into a sweet mocha-flavored dessert with under 2 net carbs per serving. (Bonus: They're also nut-free.) Find espresso powder made from mold-free coffee beans for the most Bulletproof brownie.
Fudgy Flourless Keto Brownies
Thanks to extra fiber from whole psyllium husks, these keto brownies hold up well without any kind of flour. Plus, that fiber cuts net carbs down to 2 grams per serving while still delivering a sweet and chocolatey taste. Psyllium can be harsh on your GI system, so enjoy in moderation to stay Bulletproof (and get more fiber from veggies instead).

Keto Brownie Cookies
Double Chocolate Keto Brookies
Image via Mad Creations

Like crisp edges on your keto brownies? These brookies are for you: this recipe marries crisp cookies with chocolatey brownies, all with 2 net carbs per serving. And since this keto dessert includes gut-friendly pastured collagen and gelatin, you can sidestep the stomach ache that regular brookies can cause. For a Bulletproof brookie, choose organic raspberries and a high-quality almond butter.
Keto Brownie Cookies
Image via Low Carb With Jennifer

This keto dessert is made for soft brownie lovers. Scooping batter thick onto the baking sheet keeps these cookies fudgy while only setting you back about 4 net carbs. To keep these keto brownie cookies Bulletproof, use grass-fed butter and very dark chocolate chips (at least 85% cacao).

Want more recipes?

Subscribe to our Recipe Lab newsletter where deliciousness is delivered to your inbox every week!

# data[].attributes.attachment_link.title
14 Keto Brownies Recipes Under 5 Net Carbs

# data[].attributes.attachment_link.description
Who says you need flour and sugar to make delicious brownies? These recipes for keto brownies capture the same dense, moist, and fudgy texture of conventional brownies, all without fog-inducing grains, or sugar. Best of all? Each serving is under 5 net carbs.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.headline
Sweet Potato Fries with Avocado Lime Dip

# data[].attributes.subject
Sweet Potato Fries with Avocado Lime Dip

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Ingredients
Fries:
1-2 large sweet potatoes, unpeeled and cut
2-3 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
Kosher salt, to taste
Pepper, freshly ground, to taste

2 avocados
1-2 drops Lime oil
2-3 dashes hot sauce
Salt, to taste
Pepper, to taste

Instructions

1. Preheat oven to 450° F

2. Toss ingredients together in sealed bag until evenly coated.

3. Place evenly on large-rimmed baking sheet.

4. Roast, turning once until wedges are golden brown and crisp (25-30 minutes).

5. Place ingredients for dip in mini food processor and mix until smooth.

6. Transfer dip to bowl and serve alongside sweet potato fries.

Tip: For extra crispy fries, lightly toss cut potatoes in two to three tablespoons of cornstarch before roasting.
Sweet Potato Fries with Avocado Lime Dip

with Lime essential oil

Ingredients:

Fries:
1-2 large sweet potatoes, unpeeled and cut
2-3 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
Kosher salt, to taste
Pepper, freshly ground, to taste

2 avocados
1-2 drops Lime oil
2-3 dashes hot sauce
Salt, to taste
Pepper, to taste

Instructions:

1. Preheat oven to 450° F

2. Toss ingredients together in sealed bag until evenly coated.

3. Place evenly on large-rimmed baking sheet.

4. Roast, turning once until wedges are golden brown and crisp (25-30 minutes).

5. Place ingredients for dip in mini food processor and mix until smooth.

6. Transfer dip to bowl and serve alongside sweet potato fries.

Tips:

For extra crispy fries, lightly toss cut potatoes in two to three tablespoons of cornstarch before roasting.

There are no customer reviews yet.

Average Rating

# data[].attributes.attachment_link.title
Sweet Potato Fries with Avocado Lime Dip | dōTERRA Essential Oils

# data[].attributes.attachment_link.description
Ingredients Fries: 1-2 large sweet potatoes, unpeeled and cut2-3 tablespoons olive oil½ teaspoon smoked paprika¼ teaspoon garlic powder¼ teaspoon cayenne pepperKosher salt, to tastePepper, freshly ground, to taste 2 avocados1-2 drops Lime oil 2-3 dashes hot sauceSalt, to tastePepper, to taste Instructions Preheat oven to 450° F Toss ingredients together in sealed bag until evenly coated.

# data[].attributes.headline
Spinache & Feta Quiche with Cauliflower Crust

# data[].attributes.subject
Spinache & Feta Quiche with Cauliflower Crust

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
If you're planning to eat lighter and healthier in the New Year, I've got the perfect guilt-free recipe to get you through breakfast, lunch, or dinner: spinach and feta quiche with cauliflower crust! It sounds complicated, but if you own a food processor and have a bit of arm strength, this can be on your table in no time!

The spinach and feta combination is a classic for a reason, and here it perfectly accompanies the cauliflower crust without overpowering it. So the next time you make a quiche, try subbing out a traditional flour-based crust for one made from cauliflower and I have a feeling you'll never look back!

MY LATEST VIDEOS

Cauliflower Crust

That's right, cauliflower crust! This is my favourite part of this quiche. It keeps this dish gluten-free, just how I like it! After preparing the cauliflower into a crumble, cooking and rinsing out, you'll be left with dried cauliflower that you can season anyway you want. I added Parmesan, as I love the salty combination, but you could leave the cheese out entirely and still keep this gluten-free by substituting cornmeal or potato flour instead. Just make sure you bake the crust a little before adding the filling so it has a chance to firm up.

Bon appétit!

Spinach and Feta Quiche with Cauliflower Crust

# data[].attributes.attachment_link.title
Spinach and Feta Quiche with Cauliflower Crust

# data[].attributes.attachment_link.description
If you're planning to eat lighter and healthier in the New Year, I've got the perfect guilt-free recipe to get you through breakfast, lunch, or dinner: spinach and feta quiche with cauliflower crust! It sounds complicated, but if you own a food processor and have a bit of arm strength, this can be on your table in no time!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Enjoy spices, herbs and teas with authentic flavor and sustainable sourcing. Non-GMO, non-ETO, organic and Fair Trade. Give back to growers worldwide.

# data[].attributes.body
http://shopmyplexus.com/susantillery/
See the Pesto recipe also in this collection of recipes. As a variation to this recipe, I also like to cube the sweet potatoes, roast them and then coat them in pesto just before serving them!

# data[].attributes.attachment_link.readable_text
I have stuffed a lot of stuff in my sweet potatoes before but NEVER have I enjoyed it as much as this concoction!! Pesto + Baked Sweet Potato = LOVE! This one is legendary in my book, you guys have to give this one a try!

Pesto Baked Sweet Potatoes

# data[].attributes.attachment_link.description
I have stuffed a lot of stuff in my sweet potatoes before but NEVER have I enjoyed it as much as this concoction!! Pesto + Baked Sweet Potato = LOVE! This one is legendary in my book, you guys have to give this one a try! Pesto Baked Sweet Potatoes

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe.

Ingredients for Pesto Sauce

Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.

Most pesto recipes call for Parmesan cheese; we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts, but you can easily substitute walnuts.

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.

How To Freeze Pesto

If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.

What Is Pesto?

Originally from Genoa, Italy, pesto traces its name to the Italian word "pestare," which means "to crush or pound." For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. It dates back from Roman times when Genoans would crush walnuts with herbs and garlic.

The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender, but there are many varieties of pesto like sun dried tomato pesto or kale pesto. It's fun to use a mortar and pestle, but the modern way is much easier.

Use Fresh Basil for Pesto

Dried basil is fine for flavoring sauces, soups, and other dishes. But its flavor is very different from fresh basil. You need fresh basil leaves to make pesto. When buying fresh basil, look for vibrant green leaves with no sports or wilting. There are many varieties of basil. Thai basil is really the only kind that's too pungent for this recipe.

Use Pesto In These Recipes!

# data[].attributes.attachment_link.title
This Homemade Basil Pesto Is a Technicolor Flavor Explosion

# data[].attributes.attachment_link.description
Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Do you love a good Asian Chicken Salad? Then you'll love the flavors of this Asian Chicken Cranberry Salad, a delicious salad or main dish that is popular at any potluck or holiday party! Made with rotisserie chicken, cranberries, sliced almonds, and sesame sticks, the recipe is verstile in so many ways! WATCH THE VIDEO to see how easy it is to make.

A friend and I were recently discussing entertaining, the value of relationships, and why it's important to regularly get together with good friends over a tasty meal.

Asian Chicken Salad

But first, this simple Asian Chicken Salad is perfect for Mother's Day, Memorial Day, Father's Day, and the summer months ahead! The ingredients of this Asian Chicken Cranberry Salad are so versitile, but the real flavor is in the dressing! Watch the video below to see how delicious and easy this recipe is.

Oh, and by the way, it's a GREAT potluck dish that is devoured every time we bring this salad!

I always love to challenge readers to not waste time, make entertaining moments happen, work on relationships, and spend time with people who will help you become a better person.

It works the other way, too. I understand that not every entertaining moment is glorious and golden, but the benefits outweight not getting together with people!

Dr. Brene Brown is a favorite author of mine. My husband introduced me to her when she wrote her first book, and I've recommended her writing to many.

Her message is freeing-about vulnerability, being authentic and real with others, and why connection matters.

"Living a connected life ultimately is about setting boundaries, spending less time and energy hustling and winning over people who don't matter, and seeing the value of working on cultivating connection with family and close friends." ― Brené Brown, Daring Greatly

I want to be one of those people who lives a rich life, surrounded by love and people.

Change entertaining habits.

This may be the season that you change your entertaining habits, and even some friendships (it doesn't mean you dump the friends, you just change the boundaries), and you create a goal of making new connections.

An example might be instead of doing casual pizza every Friday night, maybe invite 2 or 3 people over for a sit-down meal. Or making an Epic Charcuterie Board and make this the main dish. Remember you don't have to do it all; ask guests to bring a dish! (Above: Mother's Day flowers from my sweet family last weekend, in my nice clean kitchen that isn't always that nice and clean. :) And do you spy my giant charcuterie board? Yup, that's where I store it.)

Or, start hosting a Sunday Soup Night (or afternoon) where you invite the neighbors.

If you don't like to cook, figure out your budget and invite a couple or two out to dinner 2 times a month.

Just try something new!

The results of entertaining are connection and deeper relationships with others. It's great to make new friends, to visit with old friends, and really, if you have a family, it's one of the greatest gifts that you can hand down to your children: the gift of a hospitable heart.

Asian Chicken Cranberry Salad

Recently at a party I offered to help by bringing one of my favorite salads that everyone loves, Asian Chicken Cranberry Salad.

It's the perfect dish to take to a party, especially if you double the recipe and serve it in a giant bowl (feeds a crowd).

The sweet and tangy dressing with a hint of sesame combined with crisp, thinly chopped cabbage, crunchy, salty sesame sticks, dried orange cranberries, chicken, toasted almonds and plenty of fresh cilantro, makes every bite sensational.

It can be served as a main dish, or a side salad, and I promise, it's always the first to go. It's just that good! You can bring the salad to a party in a large bowl, or serve it at home in individual bowls.

Even with the dressing on, if you're lucky and you have leftovers, it makes for a good leftover wrap the next day.

Remember, chicken is optional. Make the dressing up and store it in a canning jar.

You can toss right before serving, or even a bit in advance. The cabbage does not get soggy! YAY!

I'm not a fan of soggy salads.

ENJOY!

Asian Chicken Cranberry Salad

Ingredients:

Directions:

More Asian salad recipes: Asian Marinated Cucumber Salad [The Food Charlatan], Asian Cabbage Salad with Sriracha and Sesame [Kalyn's Kitchen].
This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!

# data[].attributes.attachment_link.description
Do you love a good Asian Chicken Salad? Then you'll love the flavors of this Asian Chicken Cranberry Salad, a delicious salad or main dish that is popular at any potluck or holiday party! Made with rotisserie chicken, cranberries, sliced almonds, and sesame sticks, the recipe is verstile in so many ways!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
In this genius carb swap recipe, shredded zucchini held together with a little cheese creates a delicious gluten-free tortilla. These low-carb tortillas are delicious on their own as a snack, but you can also wrap them around your favorite tortilla fillings.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I can't stop making delicious soups, and why should I? They're easy, fast, inexpensive, delicious and something about creamy soups just seems so gourmet, doesn't it? Plus I'm so in love with Fall-inspired recipes right now, and what's says Fall more than a Thai-Style Roasted Butternut Squash and Carrot Soup?
Thai-Style Roasted Butternut Squash Carrot Soup

Let me tell you a little bit about this soup: squash, red curry, coconut, lime, carrots, creamy, dreamy, healthy, lick-your-bowl delicious. I think that describes it pretty well! It's easy to make, packed with nutrition and full of rich flavours. Plus it's vegan and gluten-free so I hope you can all enjoy it!

Thai-Style Roasted Butternut Squash and Carrot Soup

# data[].attributes.attachment_link.title
Thai-Style Roasted Butternut Squash and Carrot Soup

# data[].attributes.attachment_link.description
I can't stop making delicious soups, and why should I? They're easy, fast, inexpensive, delicious and something about creamy soups just seems so gourmet, doesn't it? Plus I'm so in love with Fall-inspired recipes right now, and what's says Fall more than a Thai-Style Roasted Butternut Squash and Carrot Soup?

# data[].attributes.headline
Beet Pasta with Beet Greens & Goat Cheese

# data[].attributes.subject
Beet Pasta with Beet Greens & Goat Cheese

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
This pasta can't be beet (sorry). (via Well Done) BEET PASTA WITH BEET GREENS AND GOAT CHEESE: http://trib.al/eHaCaA9

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Lighter, fresher, and just a little bit yuppier than the chickpea and tahini-based original, Green Pea Hummus is like the Pinkberry of the hummus world.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
This juicy, delicious chicken is a snap to roast in an everyday cast iron skillet, and homemade is bound to be better than a precooked rotisserie chicken. This chicken takes just minutes to prepare, and cooks in under an hour.

1 whole chicken, about 4 pounds

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon dried leaf thyme

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons olive oil

1. Preheat the oven to 450 F.

2. Put a well seasoned 10-inch cast iron skillet in the oven to heat.

3. Sprinkle the cavity of the chicken with salt and pepper.

4. Combine the 1/2 teaspoon of salt, onion powder, thyme, paprika, pepper, garlic powder, onion powder, and olive oil. Rub all over the chicken.

5. Carefully remove the hot skillet from the oven and place on a metal rack. Put the chicken in the skillet and return to the oven. Reduce the oven temperature to 400° F.

1. Roast the chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.

2. Let the chicken stand for about 10 minutes before carving.

# data[].attributes.attachment_link.description
This juicy, delicious chicken is a snap to roast in an everyday cast iron skillet, and homemade is bound to be better than a precooked rotisserie chicken. This chicken takes just minutes to prepare, and cooks in under an hour.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
This dip is also nice with raw vegetables.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
You've got to love a paleo meal with a little chicken, lots of veggies, and a ton of flavor that takes just one pan and only minutes to serve.

Unless you're a professional chef getting paid the big bucks, there's no reason to spend hours in the kitchen preparing everyday meals.

So here's an awesome, no-fuss, hearty paleo recipe you can throw together fast - and with only one pan to clean up!

For this simple and savory dish I tried a new brand of pre-cooked organic sliced chicken breasts from True Story Foods.

Really, really good stuff. The chicken was moist and flavorful right out of the package, all cut up and ready to go - a healthy time-saver for us paleo peeps. True Story's organic meats are available at some Northern California Costco stores right now.

I suggest you check out the True Story website, like their Facebook page, and tell them to get their brand out to your city and state!

You can of course use any chicken for this recipe as long as it's pre-cooked. Then all you have to do is chop up some veggies. In minutes you'll be sitting down to a flavor-packed, well-balanced paleo meal made with plenty of healthy protein and carbs.

Hubby and I had lots of leftovers from this dish, so it went into an egg omelette the next morning. Delicious!

You just can't go wrong with a meal that includes tomatoes, olives, artichokes, spinach and some tasty chicken - even if it takes just minutes to make!

Enjoy!

One-Skillet Paleo Mediterranean Chicken Recipe

Ingredients

1/2 yellow onion, diced

2-3 cloves garlic, minced

8 oz mushrooms, sliced

3 Roma tomatoes, diced

8 oz jarred artichoke hearts, liquid drained

1/2 cup sun-dried tomatoes, chopped

1/3 cup Kalamata olives, chopped

1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods )

Fresh spinach - a couple of handfuls

2-3 Tbsp olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)

1 Tbsp balsamic vinegar

1 tsp dried parsley

1 tsp dried oregano

2 Tbsp fresh basil, chopped for garnish

Salt & pepper to taste

Instructions

1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes

2. Add the minced garlic in with the onions, and sauté together one more minute

3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking

4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes

5. Next add the chopped chicken and spinach to the pan - stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.

6. Serve hot garnished with the fresh basil

http://www.paleonewbie.com/one-skillet-paleo-mediterranean-chicken/

# data[].attributes.attachment_link.description
You've got to love a paleo meal with a little chicken, lots of veggies, and a ton of flavor that takes just one pan and only minutes to serve.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
You know those days when you're just too busy? When you feel like you can't even spend the time to think about what you need to do next, because thinking is wasting time? On those days, for me, the last thing I want to do is make some extravagant meal.

On those days I'll typically grab a skillet and just throw stuff in, willie nilly, till it seems like I'm done. That's how I came up with my Pork in a Pan recipe.

When my brain is on overload I try to stick to something simple for dinner, like this Paleo Pork Chops and Apples recipe.

Grab a skillet and fry those chops up. Serve them with a big ol' salad, or whatever your go-to side is, and just be done with it.

Being in the kitchen for me is like therapy. I just go, do what I need to do, block all else out and basically stop thinking about anything I had on my mind before.

I let my hands do the work and it's truly the only time my brain is really calm.

Jeff isn't a fan of fruit paired with savory, so I don't typically mix those flavors often but he really enjoyed this combination and I hope you do too.

Pan Fried Paleo Pork Chops and Apples

# data[].attributes.attachment_link.title
Pan Fried Paleo Pork Chops and Apples - Paleo Porn: Steamy Paleo Recipes

# data[].attributes.attachment_link.description
You know those days when you're just too busy? When you feel like you can't even spend the time to think about what you need to do next, because thinking is wasting time? On those days, for me, the last thing I want to do is make some extravagant meal.

# data[].attributes.headline
Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts & Sautéed Apples

# data[].attributes.subject
Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts & Sautéed Apples

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples -one of the top five most popular recipes on my site- is a skillet dinner recipe that happened due to a chance encounter at Trader Joe's. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever.

Harvest Chicken Skillet History

The original version of Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples first appeared in my recipe archives four years ago, when I was still snapping haphazard recipe photos with my non-smart phone. I took these photos under our hazy orange kitchen light 30 seconds before dinner. I then casually uploaded the recipe to the interwebs and happily went along my food blogger path. The photos were far from enticing (see for yourself-I included the original at the bottom of this post for posterity), and I assumed no one ever really got around to cooking it.

Fast forward a few years and a few hundred recipes later, and I had all but forgotten this Harvest Chicken Skillet existed.

Then, I went to Trader Joe's.

I was browsing the wine aisle at Trader Joe's debating which bargain bottle to add to my cart, when a blog reader stopped me to introduce herself. SO FUN! (PS. This does not normally happen.)

She mentioned that she makes this Harvest Chicken Skillet almost every week in the fall...and it took me an indisputably awkward amount of time to figure out which recipe she was talking about.

After attempting to play it cool, I found the recipe on my phone, then promptly purchased every ingredient I needed to remake it right then and there.

Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples, welcome back into my life!

We've eaten this chicken skillet so many times since that run-in at Trader Joe's, I honesty don't know how I forgot about it in the first place. It features all of my favorite fall ingredients-sweet potatoes, apples, Brussels sprouts, and a touch of cinnamon-along with one of my favorite year-round ingredients, BACON. I love that it's made in single pan, is healthy and filling, and reheats well too.

Today's version of the recipe is almost identical to the original version I posted back in 2012. I clarified a few things in the recipe directions to make them easier to follow and added the nutritional information.
This harvest chicken skillet recipe is also Paleo and Whole30 approved, so if you are following either diet, you can enjoy it too.
Dear Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples, I'll never forget you again!
Tools Used to Make the Harvest Chicken Skillet Recipe:
More Stellar, Healthy Chicken Recipes:

Watch How to Make the Harvest Chicken Skillet Recipe:

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

Directions:

Serving Size: 1 (of 4)

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

# data[].attributes.attachment_link.title
Harvest Chicken Skillet Dinner Recipe | Well Plated by Erin

# data[].attributes.attachment_link.description
Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples -one of the top five most popular recipes on my site- is a skillet dinner recipe that happened due to a chance encounter at Trader Joe's. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever.

# data[].attributes.headline
Cauliflower Rice Skillet with Zucchini & Kielbasa Sausage

# data[].attributes.subject
Cauliflower Rice Skillet with Zucchini & Kielbasa Sausage

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
This is the one-pot low-carb dinner you've been waiting for! It's an easy skillet-meal, perfect for a weeknight, but doesn't have loads of pasta or rice. Just cauliflower shredded to look like rice. Plus zucchini and kielbasa. What's not to love?
The other day Eric and I stopped at Kohl's to get our free Twix Bites. I don't shop at Kohl's much, but apparently my mom does, and she's always giving me the free 10 bucks they send you in the mail. (Thanks Mom! Probably you wanted me to buy new clothes or something. I bought candy.)

(PS. Eric and I were actually on a date. Who else goes coupon shopping on their dates? What? No one?)

(Also, can I just say that I am SO good at buying exactly 10 dollars worth of free stuff. I rarely go a cent over. I just love when it's actually FREE. They usually have scented candles on sale for less than 10, and that's how I get my autumn scent fix on. But we were going to a movie, so Twix Bites was the obvious choice.)

Anyway. We were in the back of the store when we overheard a man call out to a Kohl's employee:

"Excuse me, I want to ask about a women's size 16."
"You're in the children's section."
"I'm so bad at this."

Yes. Yes you are my friend. You are really bad at this. It reminds me of when my dad, bless his heart, would come home from work on a day my mom got her hair permed (every 6 months for 30 years) and NOT notice that her hair was suddenly in ringlets and she smelled like perm chemicals. HELLO.

I'm SO excited to share this meal with you guys! How often do I say that? Okay maybe I'm crying wolf, but I swear guys, this is one you are going to want to try. I was really craving something in a skillet a while back (that's code for EASY.) I felt like everything I saw was pasta or rice-based. I wanted something vegetable-based that could stand on it's own as a main dish. And that's when I thought of cauliflower rice.

This was so flavorful! I seasoned it with dijon mustard, which compliments the kielbasa very well (a tip I borrowed from my friend Amy over at Very Culinary-this Kielbasa and Cabbage Skillet looks legit.)

You could replace the peas and zucchini with whatever veggies you have of course. Asparagus or carrots would be good, or a different squash. Let me know if you guys try it out!

Do you guys give up? Or are you thirsty for more?
Facebook | Pinterest | Instagram | Twitter

Cauliflower Rice Skillet with Zucchini and Kielbasa

Ingredients

Instructions

1. Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice. (see photos)

2. Chop the cauliflower into 1 or 2 inch pieces. Don't worry about keeping the florets pretty-looking, your pulverizing them anyway.

3. Pulse the cauliflower in a food processor in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn't take too long. Pulse only until the cauliflower looks like rice.

4. Transfer all the cauliflower rice to a bowl and set aside.

5. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. When it is shimmering, add the sliced kielbasa and spread it out into one layer. Let cook for about 3 minutes, then stir occasionally until browned on all sides, another 2-3 minutes.

6. Remove the sausage with a slotted spoon to a plate and set aside.

7. Add a half stick of butter to the rendered sausage fat, keeping the heat a little over medium. When it is hot, add all of the cauliflower rice. Stir occasionally for about 10 minutes uncovered.

8. Add the lemon juice, salt, pepper, cayenne pepper, and dijon mustard.

9. Add the chopped zucchini and stir. Cook for another 5 minutes uncovered.

10. Continue cooking until the cauliflower rice and zucchini are tender.

11. Add the peas and kielbasa and stir until warmed.

12. Turn off the heat, even out the top, and sprinkle with cheese. At this point you can either put a lid on and wait a few minutes to melt the cheese, or you can transfer to a broiler for a minute or so.

13. You could serve this with bread, green salad, fresh fruit, etc.

by The Food Charlatan
You will totally love these other recipes too!
Asian Cauliflower "Rice" (This makes a great sub for rice when eating Thai Red Chicken with Cherry Tomatoes, Teriyaki Chicken Rice Bowls, etc., or my favorite, this Slow Cooker Asian Pork Tenderloin with Ginger Glaze):

Indian-Spiced Cauliflower Rice: (this would be good with any curry, including Chicken Tikka Masala, One Pot Vegetable Curry, Chicken Tikka Masala Meatballs, or Basil Chicken in Coconut Curry Sauce)

6-Ingredient One-Pot Vegetable Curry: This curry has cauliflower in it, but I have actually served it on top of cauliflower rice before. Everyone loved it (we had company over, and I knew my friend was trying to cut back on carbs-she was so excited when I told her she could actually eat the "rice") Throw in some other veggies instead of cauliflower if it seems like overkill to you.

Prosciutto-Wrapped Chicken with Asparagus: (At 77,000 pins, this is definitely a reader favorite here on The Food Charlatan! It's so easy, and super impressive. Good for company :)
Other low-carb dishes from friends!
Low Carb Deep Dish Sausage Skillet Pizza from All Day I Dream About Food
Cauliflower Gratin with Sharp Cheddar and Parmesan from Kalyn's Kitchen
Mexican Zucchini Beef Skillet from Low Carb Yum

Comments

comments

# data[].attributes.attachment_link.title
Cauliflower Rice Skillet with Zucchini and Kielbasa - The Food Charlatan

# data[].attributes.attachment_link.description
This is the one-pot low-carb dinner you've been waiting for! It's an easy skillet-meal, perfect for a weeknight, but doesn't have loads of pasta or rice. Just cauliflower shredded to look like rice. Plus zucchini and kielbasa. What's not to love? The other day Eric and I stopped at Kohl's to get our free Twix Bites.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Charring tomatoes in a cast-iron skillet yields smoky results.

# data[].attributes.body
http://shopmyplexus.com/susantillery/
Note: I would use honey or Truvia (natural zero calorie sweetner) instead of the listed Splenda.

# data[].attributes.attachment_link.title
Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables Recipe

# data[].attributes.attachment_link.description
In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free!

If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast. I have a few recipes that feature all these three ingredients together in one dish. I think they all work together well that's why. The texture and flavors of each of these lovely and nutritious ingredients all combine to produce a delicious breakfast dish. However, when you have the same recipe all over again you get tired of it no matter how great it is. That's why I make a rotation for these ingredients. I don't cook them together in the same recipe all the time. I try to make variations whenever possible. Here's another lovely recipe using this three ingredients which this time does not involve the oven but just a skillet on the stove top. Easy and pretty to.

Now, depending on how big your skillet and the number of people you want to serve this - you can make up to 5 eggs/5 servings in one go. Since we are only a family of 4, more often than not, we use 4 eggs for 4 servings though occasionally if it's just me and hubby eating, we cut it down to 3 eggs.

While Spinach is my favorite greens to use - feel free to use Kale or Swiss Chard if you like.

Ingredients

1 Tbsp Olive oil (for cooking the mushrooms)
1 (8 oz package) mini-bella mushrooms, chopped
1 (10 oz) package fresh spinach or about 5-6 cups firmly packed spinach
3-4 eggs

A little butter (optional)

Salt and Pepper, to taste

Procedure

Heat the oil in a large skillet or fying pan.
Saute the mushrooms until they are tender and have fully released their water about 6-8 minutes. Set Aside.

Place the spinach in the
frying pan or skillet that you cooked the mushrooms in. Add a little water,
2 tablespoons more or less. Using medium heat, cook the spinach just until wilted,
about 2-4 mins. Use either your hand or a spatula to pack in the spinach.

Bring back the mushrooms to the skillet. You may season the vegetables lightly with salt and pepper at this point. Depending on the number of eggs you are using, create wells (if using 4 eggs, then 4 wells) in the middle by pushing the spinach and mushrooms to the side.

Dot each well with a little butter or spray with a little oil.

Crack an egg on each well. Season the eggs with salt and pepper. Cook until the eggs are fully set or to your desired doneness roughly 5-6 minutes.

﻿

﻿

Serve with toast or if you're Pinoy, with rice of course. Enjoy!

If you like what you see and would like to receive new recipe updates we'd love you to subscribe to our posts and join our site. Also do like us in Facebook so you can get the latest updates and so much more. Thanks for visiting and happy browsing! ﻿

# data[].attributes.attachment_link.title
Eggs, Spinach and Mushrooms Skillet - Manila Spoon

# data[].attributes.attachment_link.description
A delicious breakfast or brunch dish - Eggs, Spinach and Mushrooms Skillet. All done on the stove top. Naturally nutritious, low-carb and gluten-free! If you are a follower of this blog or our Facebook page you would notice that I love to have eggs, spinach and mushrooms for breakfast.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty

# data[].attributes.body
http://shopmyplexus.com/susantillery/
Note: I get low carb corn tortillas at the Mexican Market for these!

# data[].attributes.attachment_link.description
20 MINUTE BLACKENED SHRIMP FAJITA SKILLET is too easy and delicious not to make!! PRINTABLE RECIPE HERE: https://therecipecritic.com/2017/09/20-minute-skillet-blackened-shrimp-fajitas/

# data[].attributes.attachment_link.embed_code
Post by CafeDelites.

# data[].attributes.headline
Moroccan Skirt Steak with Roasted Peppers Cous

# data[].attributes.subject
Moroccan Skirt Steak with Roasted Peppers Cous

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
Moroccan Skirt Steak with Roasted Pepper Couscous Recipe

# data[].attributes.attachment_link.description
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet--just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
4 boneless skinless chicken breast halves (4 ounces each)

1/2 pound sliced fresh mushrooms

1-1/2 cups fresh baby carrots

1 cup pearl onions

1/2 cup julienned sweet red pepper

1/4 teaspoon pepper

3 teaspoons minced fresh thyme

1/2 teaspoon salt, optional

Lemon wedges, optional

1. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.

2. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 30 minutes or until chicken juices run clear. If desired, serve with lemon wedges. Yield: 4 servings.

Originally published as Chicken Veggie Packets in Quick Cooking January/February 1999, p20

# data[].attributes.attachment_link.description
People think I fussed when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist moist and tender. It saves time and makes clean up a breeze. -Edna Shaffer, Beulah, Michigan

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
This low-carb zucchini bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornstarch.

Advertisement - Continue Reading Below

Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

# data[].attributes.attachment_link.title
Zucchini Cheesy Bread= Low-Carb Version Of Domino's Cheesy Bread

# data[].attributes.attachment_link.description
This low-carb zucchini bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornstarch.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Have you tried our Keto Dinner Rolls yet? These fluffy low-carb rolls are super easy to throw together and are made in one big cast iron skillet. I use them to make sliders, croutons, and as a side...

# data[].attributes.attachment_link.embed_code
Post by castironketo.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
Steak with Glazed Carrots & Turnips Recipe

# data[].attributes.attachment_link.description
This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant--a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine.

# data[].attributes.body
You may want to leave the potatoes out of this recipe to avoid the carbs, or be sure to use Plexus Block to cut half of the carbs! You can order your Block from my website below. I converted this recipe for the oven. I preheated to 400 degrees F and cooked for about 35-40 minutes.
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
These quick & easy foil packets take inspo from the beloved (but tedious) shrimp boil.

# data[].attributes.body
Modify to be lower carb by simply leaving out the rice and adding a few more veggies and cheese. Canned diced fire roasted tomatoes and/or canned diced tomatoes with green chilies would make for a spicier recipe too.
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.

Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)

When you're ready to make dinner, preheat the oven to 350 degrees F.

Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Serve piping hot!

# data[].attributes.attachment_link.description
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Check out this recipe: https://www.drberg.com/blog/adrenal/the-healthiest-bread-in-the-world Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Your report will then be sent via email analyzing 104 potential symptoms, giving you a much deeper insight into the cause-effect relationship of your body issues. It's free and very enlightening.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Now THIS is a low-carb idea we can get behind 🥓🥓 Full recipe: http://dlsh.it/pRgP7ME

# data[].attributes.attachment_link.embed_code
Post by delish.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
These Cucumber Subs are so delicious and perfect for your diet plan!

# data[].attributes.attachment_link.embed_code
Post by Body2DieFor.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Jenn Horton

"Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled."

Original recipe yields 4 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Find Me

or

Sort stores by

Closest to me Most deals

These nearby stores have ingredients on sale!

May we suggest

ADVERTISEMENT

Prep

Cook

Ready In

1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.

2. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.

3. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.

4. Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Read all reviews

My review

# data[].attributes.attachment_link.description
Jenn Horton "Seasoned chicken breasts are browned in butter and olive oil, topped with homemade guacamole and slices of pepper jack cheese, then broiled." Original recipe yields 4 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Whole30 can be a really difficult journey. Whether you are a first timer, or this is your second or third round, it is always hard in one way or another. Especially when you are trying to plan and prepare what you are going to eat for the next 30 days!

We have a wide variety of Paleo and Whole30 recipes and menus available so that you can stock the freezer and stick to your plan.

Make your own customized Whole30 Instant Pot Menu and Meal Plan!

With a Once A Month Meals membership, you have access to all our recipes (6,000+, including these!) and ALL our menus! You can customize one of our already curated menus, or create your own from scratch! You could even use this list to make your own Whole30 Instant Pot menu!

You're not locked into any one plan or menu type though. You can mix and match recipes of all varieties and dietary types. You can save 5 customized menus at a time, and there is no limit to how many you can customize in a month.

WHOLE30 Instant POT MENUS CREATE A CUSTOM MENU

1. Instant Pot Lemon Chicken-Gluten Free Dairy Free Version

2. Instant Pot Jerk Pork

3. Instant Pot Tilapia with Mango Strawberry Salsa

4. Instant Pot Tilapia and Pesto Packets

5. Instant Pot Fresh from the Garden Zucchini Meatballs

6. Instant Pot Curried Coconut Cauliflower Soup

7. Instant Pot Juicy Roast Chicken

8. Instant Pot Paleo Apple Glazed Turkey Meatballs

9. Instant Pot Paleo Breakfast Casserole

10. Instant Pot Bruschetta Chicken

11. Instant Pot Irish Hot Pot

12. Instant Pot Chorizo Stuffed Peppers

13. Instant Pot Cilantro Lime Chicken - Lunch Version

14. Instant Pot Cilantro Lime Chicken - Dinner Version

15. Instant Pot Cherry Balsamic Beef Short Ribs

16. Instant Pot Gluten Free Dairy Free Pesto Ranch Chicken

17. Instant Pot Paleo Thai Chicken - Lunch Version

18. Instant Pot Apple Cherry Pork Loin (Paleo version)

19. Instant Pot Mexican Chicken Soup

20. Instant Pot Whole30 Lasagna Roll-Ups

21. Instant Pot Hearty Paleo Vegetable Soup

22. Instant Pot Coconut Chicken Curry

23. Instant Pot Paleo Tomato Basil and Beef Soup - Dinner Version

24. Instant Pot Paleo Tomato Basil and Beef Soup - Lunch Version

25. Instant Pot Paleo Meatballs

26. Instant Pot Chicken, Sweet Potato, and Butternut Squash Recipe

27. Instant Pot Diet Pork and Pumpkin

28. Instant Pot AIP Pulled Pork Loaded Sweet Potatoes

29. Instant Pot Ridiculously Delicious Roast Chicken

30. Instant Pot Apple Cherry Pork Loin

31. Instant Pot Paleo Chicken Lettuce Wraps

32. Instant Pot Rosemary Pork Roast with Fall Vegetables

33. Instant Pot Healthy Roots Chili

34. Instant Pot Pork Chops with Brussels Sprouts

35. Instant Pot Granny's Italian Beef

To view the freezer version of our blog partner recipes, you will need to log in with your Once a Month Meals Membership.

1. Instant Pot Braised Beef Chuck Roast with Garlic and Rosemary (freezer version)

2. Instant Pot Paleo Sesame Short Ribs (freezer version)

3. Instant Pot Beef Heart Chili (freezer version)

4. Instant Pot Andouille Sausage Stew (freezer version)

5. Instant Pot Beef Short Ribs (freezer version)

6. Instant Pot Whole30 BBQ Boneless Pork Ribs (freezer version)

7. Instant Pot Apple Raisin Chutney (freezer version)

8. Instant Pot Chicken Broth (freezer version)

9. Instant Pot Dairy Free Creamy Zuppa Toscana (freezer version)

10. Instant Pot Cherry Bacon Braised Short Ribs (freezer version)

11. Instant Pot Indian Curry Lamb Spare Ribs (freezer version)

12. Instant Pot Spaghetti Squash (freezer version)

13. Instant Pot Turkish Short Ribs (freezer version)

14. Instant Pot Paleo Turkey and Gluten Free Gravy (freezer version)

15. Instant Pot Kalua Pig (freezer version)

Need more Whole30 recipes and inspiration? Here are another 101!!!

Get Instant Pot Recipes Instant Pot Meal Plans

You can cook the menu as is, or you can build your own custom menu with a Membership.

# data[].attributes.attachment_link.title
50 Freezable Whole30 Instant Pot Recipes

# data[].attributes.attachment_link.description
Whole30 can be a really difficult journey. Whether you are a first timer, or this is your second or third round, it is always hard in one way or another. Especially when you are trying to plan and prepare what you are going

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Here's a great sweet potato side dish that looks as great as it tastes! Crispy on the edges, salty and sweet with a hint of rosemary, these Roasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together. Plus, the butter that drips down bubbles away at the base of the stack - extra flavour!

Sweet potato is probably my most underused vegetable, and I have no idea why. It has superfood status, it's packed with nutrition and it's a potato. Carb Monster, right here. Potato Girl. Yet to meet a form of potato - sweet or regular - that I don't love.

That's going to change in the coming months. I actually love sweet potato, it's just never made my weekly shopping basket. Nowadays, I always have it and I've been making some great quick meals using sweet potato rather than regular ones.

I've also been experimenting with things like making truly crispy baked sweet potato fries and wedges. I had hoped to bring the fries to you this week, but I'm still not happy with them.

So we'll just need to make to with these Roasted Sweet Potato Stacks!

Now, I'm not going to lie to you - there's considerably knife skills involved in slicing enough sweet potato to make these stacks. Though you can make short work of it by using a mandolin.

But honestly, don't worry if the slices aren't super thin or consistent thickness. The thing is, sweet potato bakes up more like pumpkin than regular potatoes. It's far more moist inside, and it doesn't go as crispy on the edges. So it doesn't really matter whether the slices are super thin or not. 🙂 You'll see in the video when I cut one of these babies open!

I keep the flavouring of these Roasted Sweet Potato Stacks quite straight forward. The sweetness of the potato intensifies when baked, and the edges caramelise (my favourite part!). Add a touch of salt, and the herby-ness of some rosemary (sweet potato + rosemary is a great pairing), and that's all I think it needs. 🙂

I do need to warn though, if you make these for a holiday feast, there's every chance they may steal the show! - Nagi x

PS Don't worry if you don't have a muffin tin, see recipe notes.

1. SWEET POTATO TURNS BROWNS: TIP - Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you've sliced in the oil as you go, this stops them from browning.

2. NO MUFFIN TIN: Make these on a baking tray but you'll need a toothpick or similar through the centre of each stack to ensure they don't collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it's worth basting with the butter on the pan / leftover in the bowl.

In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.

3. CRISPINESS: Sweet potato is a bit like pumpkin in that it doesn't go as crispy as roasted potato, without the aide of extra steps. The edges go a bit crispy, almost sticky/chewy, and the inside is beautifully soft and moist, far more moist than normal potato stacks.

4. MAKE AHEAD: These can't be assembled then baked later, the salt will make them sweat. It's best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220C/430F on a tray for 5 minutes until reheated through - the edges and surface will crisp up a bit again.

5. Nutrition per stack.

Roasted Sweet Potato Stacks recipe video!

Flashing his pearly whites.... (i.e. sprawled on his back so his flappy jowls are revealing his sharky teeth!)

# data[].attributes.attachment_link.title
Roasted Sweet Potato Stacks | RecipeTin Eats

# data[].attributes.attachment_link.description
Here's a great sweet potato side dish that looks as great as it tastes! Crispy on the edges, salty and sweet with a hint of rosemary, these Roasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
This easy and healthy cauliflower fried rice is a reader favorite because it's low carb and super flavorful. It's a fantastic keto cauliflower rice recipe too!

Have you ever wondered how to make cauliflower fried rice? First of all, here it is and it's super easy. You'll wonder why you've never made cauliflower fried rice before because it really is one of those easy 30 minute recipes. If you love asian fried rice but don't want all the calories, then try substituting the rice with cauliflower! No joke friends, this truly is a game changer in satisfying your fried rice cravings and keeping it low fat and healthier.

Watch the video: Cauliflower Fried Rice:

How to Make Cauliflower Rice

You can cut a whole head of cauliflower into small bite sized pieces. That's how we make it and love it because you can have nice bite and texture when you had-cut them into "rice". When cut into small pieces, cauliflower truly resembles the same bite and texture as rice. This easy cauliflower recipe has minced cauliflower that soaks up all the flavors just like rice, but you doesn't have all the carbs and calories that rice has. It's because of all these awesome factors, you can eat more and not feel as guilty!

You can also buy frozen Cauliflower rice or "riced cauliflower" in the frozen section of most grocery markets. They're readily available in most super markets and Trader Joes cauliflower rice seems to be the most popular.
Healthy and Amazing Cauliflower Fried Rice
This recipe for cauliflower fried rice is super flexible too because you can add what ever you like. Just like any fried rice recipe, this cauliflower version has endless possibilities. Add ground shrimp, chicken, pork, beef or tofu. Add more vegetables if you like. Overall, it'll be delicious so long as you don't overcook the cauliflower.

Here's our Favorite Tools for Cauliflower Rice Recipes:

Good tools make time in the kitchen all the more enjoyable. Here's some of the favorites:

Food Processor: This is our favorite food processor for home; linked here. It is a great balance between useable size for the average recipe and how much space is needed to store it.

Hand Cut- The secret is to make sure to keep the cauliflower with a good bite and not cook it to be mushy. Another key factor is to hand-mince it to get the perfect texture. You can use a food processor too, but make sure to not overprocess the cauliflower or else it will be mushy. And every kitchen should have a good knife.

Pre-cut & bagged: You can also buy pre-cut cauliflower in bags in your frozen food section.

Before and After! Here's the link to the food processor.

More Fried Rice Recipes, Asian Recipes and Healthy Recipes.

Zucchini Noodles with Garlic and Parmesan! Recipe Here.
Here's more Healthy Recipes from our collection:
Low Carb Cheesy Saucy Spaghetti Squash that's super quick and easy. Recipe Here.

# data[].attributes.attachment_link.title
Cauliflower Fried Rice Recipe | Healthy fried rice with cauliflower

# data[].attributes.attachment_link.description
This easy and healthy cauliflower fried rice is a reader favorite because it's low carb and super flavorful. It's a fantastic keto cauliflower rice recipe too! Have you ever wondered how to make cauliflower fried rice? First of all, here it is and it's super easy.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
A Philly favorite with a twist!
BUY NOW Delish Cookbook, amazon.com
Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

# data[].attributes.attachment_link.title
Cheesesteak Stuffed Peppers = The Low-Carb Way To Eat Your Favorite Sandwich

# data[].attributes.attachment_link.description
A Philly favorite with a twist! BUY NOW Delish Cookbook, amazon.com Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I don't go to P.F. Chang's that often but when I do someone in my group or family will order their chicken lettuce wraps because they're just so good.

Now you can skip the restaurant version and make your own in 20 minutes. And I promise you this homemade version tastes better. We inhaled these and then my daughter asked if I could make a double-batch the next day. So I did.

They're super easy and healthier because you're controlling all the ingredients.

There are so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce, rice wine vinegar, garlic, ginger, and green onions. The chili garlic sauce adds a perfect amount of heat that we enjoyed but if you're sensitive to spices you can always reduce the amount.

In case you're concerned, I found all the ingredients in the Asian section of my regular grocery store. They all play their own role to add authenticity to the recipe and I recommend using them all.

I've made the recipe using both ground chicken and ground turkey and both were excellent. You can also use ground beef in case you want another option. Or try my P.F. Chang's Mongolian Beef (Copycat Recipe).

MY OTHER RECIPES

P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe}

Prep Time: 5 minutes

Cook Time: about 15 minutes

Total Time: about 20 minutes

Ingredients:

Directions:

Related Recipes

Chicken Tortilla Lettuce Wraps - Filled with Mexican flavors, there's taco-seasoned chicken, tomatoes, corn, peppers, cilantro, and cheese! Easy, healthy, ready in 10 minutes, and a family favorite!!

P.F. Chang's Mongolian Beef (Copycat Recipe) - Make the restaurant favorite at home in 20 minutes! Easy and it has so much flavor! Tastes even better than the restaurant version!

Better-Than-Takeout Cashew Chicken - Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

Easy Sweet and Sour Asian Noodles - So much flavor in these easy noodles that are ready in 30 minutes! Plenty of vegetables add great crunch! You won't miss takeout when homemade tastes way better and is healthier!

Peanut Chicken with Peanut Noodles - Easy, ready in 20 minutes, tastes better, and way healthier than takeout! Peanut sauce automatically makes everything taste amazing!

Slow Cooker Thai Peanut Chicken - The easiest peanut chicken ever and your slow cooker does all the work! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!

Easy 15-Minute Sweet and Sour Chicken - Faster, easier, healthier, and tastes better than takeout or a restaurant! Perfect balance of sweet yet sour Asian flavors that the whole family will love!

Thai Coconut Chicken Stir Fry - Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible! Layers of flavor, easy, ready in 20 minutes and healthy!

# data[].attributes.attachment_link.title
P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe} - Averie Cooks

# data[].attributes.attachment_link.description
I don't go to P.F. Chang's that often but when I do someone in my group or family will order their chicken lettuce wraps because they're just so good. Now you can skip the restaurant version and make your own in 20 minutes. And I promise you this homemade version tastes better.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I've mentioned before that I've been doing a low carb keto diet off and on for the past 6 months or so. I lost 30 pounds in just a couple of months doing one earlier this year. Since then I've managed to keep the weight off and just do a week of the low carb diet here and there.

Well, the husband and I are having a little weight loss competition with each other (again! I won the first one!) and so I'm back to my low carb diet.

I've always said that I wouldn't share any funky low carb recipes here that need a bunch of special ingredients. The blog isn't changing much! But, I do want to share recipes that fit a low carb lifestyle and will be devoured by carb lovers! Which brings me to this egg roll in a bowl!

One of the foods that I really crave a lot is Chinese take out. I love fried rice - especially my bacon fried rice! Gyoza is another favorite of mine. But, let's be real. Egg rolls are where it's at. I have been known to go to the Panda Express drive through just for a couple of mediocre egg rolls when I'm lazy and desperate and not watching my carb intake.

I've shared our favorite sausage egg roll recipe with you guys before, but the wrappers are loaded with carbs and frying egg rolls is pretty time consuming. No good! So, I basically just made the filling, dumped it in a bowl, and ate it with a fork.

This egg roll in a bowl is the perfect low carb Chinese food. I seriously could not get over how much this tastes like an egg roll. And my word, it's so much easier than actually frying egg rolls!

This dinner clocks in at less than 400 calories, 5 grams total carbs, 3 net carbs, 23 grams of fat, and 23 grams of protein (with the disclaimer that I cannot guarantee this information is accurate. It was calculated on My Fitness Pal's nutrition calculator and your mileage may vary).

It's pretty perfect for a low carb dinner and it's super filling and just packed with flavor. Best part? It's done in less than 20 minutes. You could absolutely swap in some ground chicken for the sausage and you'd save some fat. Low carb diets need fat though, so this is perfect for me!

Be sure you also check out my low carb Asian chicken lettuce wraps. They're a great low carb recipe that my whole family loves. My low carb meatloaf is pretty rad too and it's wrapped in bacon!

Sausage Egg Roll In A Bowl

Ingredients:

Directions:

# data[].attributes.attachment_link.title
Sausage Egg Roll In A Bowl - Buns In My Oven

# data[].attributes.attachment_link.description
I've mentioned before that I've been doing a low carb keto diet off and on for the past 6 months or so. I lost 30 pounds in just a couple of months doing one earlier this year. Since then I've managed to keep the weight off and just do a week of the low carb ...

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.
Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor. My recipe is based off of one from the world renowned chef of Mexican Cuisine, Rick Bayless. If you ever have the chance to go to his restaurant, Frontera Grill, in Chicago....GO! It's unreal!

MY OTHER RECIPES

Carne Asada is all about the marinade. Take a nice piece of steak, marinate it with some delicious flavors, and then plop that sucker on the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or anything else you can think of. It's so good I often just eat it plain, like the fine steak it is. But I won't say not to a carne asada taco. Yum!

What kind of meat do you use for carne asada?

Carne asada is traditionally made using skirt or flank steak. The two cuts are very similar, but I prefer the meatier one, which is flank steak. You can also use sirloin flap meat or thinly sliced brisket.

PRO TIP: When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps it from being chewy.

What should I serve with Carne Asada?

TIPS AND TRICKS

1. Be sure to cut against the grain.

2. The written recipe calls for marinating in a plastic bag. You can also marinate in a bowl. Just make sure the meat is covered.

3. If you are one of the people in the world who don't like cilantro, simply leave it out. Do not replace it with something like parsley.

4. There are thousands of ways to prepare something authentically. This version of carne asada is cooked authentically on the grill and has an amazing amount of flavor.

5. When using an outdoor gas grill, heat it to high heat, somewhere around 500 degrees before grilling this meat.

6. Cooking time is an estimate and depends on the thickness of your meat. Use a meat thermometer for accuracy.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Author: Rachel Farnsworth

2 limes, juiced

4 cloves garlic, crushed

½ cup orange juice

1 cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

1 jalapeno, minced

2 tablespoons white vinegar

1 (2 pound) flank steak

1. In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

2. Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

3. Heat an outdoor grill to high heat.

4. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

5. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

# data[].attributes.attachment_link.authors[].name
It's really really easy to grow if you have a little space of dirt somewhere. Even in pots inside a sunny kitchen window or on the balcony..

# data[].attributes.attachment_link.description
Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor. Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Cauliflower Crust Egg Cups

INGREDIENTS

1 medium-large head of cauliflower

1 teaspoon salt

1 tablespoon olive oil

1 teaspoon garlic powder

⅓ cup onion, diced

½ cup parmesan cheese, grated

Salt, to taste

Pepper, to taste

6 eggs, whisked (separate into a batch of 2 and a batch of 4)

Tomato and basil, for garnish

Spinach and mushrooms, for garnish

Broccoli and cheddar, for garnish

PREPARATION

1. Preheat oven to 375°F/200°C.

2. Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."

3. Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.

4. Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.

5. Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.

6. Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust. Bake for 20-30 minutes, or until the crust turns golden brown.

7. Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.

8. Bake an additional 15-20 minutes or until eggs are cooked through.

9. Allow to cool slightly and enjoy!

# data[].attributes.attachment_link.title
These Cauliflower Crust Egg Cups Are An Easy Grab-And-Go Breakfast

# data[].attributes.attachment_link.description
Getting a dose of veggies in the morning can be a no-brainer!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
For starters, these chocolatey treats are completely Paleo and super simple - just 4 ingredients! They bake up rich and fudgy, and they freeze beautifully.

Most importantly, these brownies don't sabotage your diet or your health. They're full of healthy omega-3 fats, fiber, and vitamins from pumpkin and almond butter. The cacao powder also has some great health benefits! (Find out more in this blog.)

And with only 2 grams of sugar per brownie and none of the 7-high-FI foods, you can indulge without any guilt or worry!

A few tips: if you don't have salted almond butter, throw in a pinch of sea salt. (it brings out the flavor of the cacao powder.) This recipe works best with drippy almond butter, so if yours is dry, add an extra 2 teaspoons of almond or walnut oil.

I use JJ Virgin Sprinkles to sweeten my brownies, but you can also use powdered monk fruit, erythritol, or xylitol. Which you choose depends on your body and preference. If you like your treats sweeter, feel free to add more!

Finally, if you're feeling extra decadent, try melting some dark chocolate over the top of your hot brownies when they come out of the oven to spread into a quick "icing." You can also cut half a brownie into chunks and sprinkle it over a scoop of Coconut Ice Cream.

Now THAT'S a delicious dessert you can feel good about...

By jjv-admin Desserts, Snacks

November 10, 2017

These are the healthy Paleo brownies of your dreams! They are so tender and chocolatey, it's hard to believe they're also gluten- and dairy-free.

Ingredients

1 cup canned pumpkin puree (NOT pumpkin pie filling)

1/2 cup unsweetened salted almond butter (if not salted, add a pinch of sea salt to recipe)

1/2 tsp JJ Virgin Sprinkles or powdered monk fruit (or to taste)*

Directions

1Preheat oven to 350F.

2Generously oil an 8"x4" loaf pan with coconut oil or avocado oil.

3Beat together the ingredients in a mixing bowl using an electric mixer.

4Transfer batter to greased loaf pan and smooth into even layer.

5Bake at 350F for 40-45 minutes, until a wooden skewer inserted in the center comes out mostly clean.

6Cool in the pan completely before cutting into 8 brownies. (You can put the pan in the refrigerator to speed that process up.)

7Store leftover brownies in airtight container in refrigerator for up to 5 days. Brownies also freeze beautifully for up to 6 weeks!

Nutrition Facts

Total Carbohydrates 8 grams
Have questions? Follow me on Facebook or Instagram and let me know how my team and I can best support you!

# data[].attributes.attachment_link.title
Recipe: 4-Ingredient Paleo Pumpkin Brownies - JJ Virgin

# data[].attributes.attachment_link.description
For starters, these chocolatey treats are completely Paleo and super simple - just 4 ingredients! They bake up rich and fudgy, and they freeze beautifully. Most importantly, these brownies don't sabotage your diet or your health. They're full of healthy omega-3 fats, fiber, and vitamins from pumpkin and almond butter.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Ingredients

8 jalapeños, deseeded

8 thinly sliced chicken breasts

8 slices bacon

8 ounces cream cheese

Salt and pepper, to taste

Instructions

1) Pre-heat oven to 375 degrees Fahrenheit.

2) Cut open jalapeños and carefully de-seed. You want to keep the shape and the stem intact. Make sure that chicken breasts are thin and easy to roll.

3) Fill jalapeños with cream cheese. Wrap chicken around the jalapeños, and wrap bacon around the chicken. Seal with a toothpick. Place on a lined and greased baking dish. Continue until all jalapeño popper chicken wraps are made.

4) Bake for 40 minutes, or until bacon is crispy and chicken is cooked through. Serve while hot and enjoy!

# data[].attributes.attachment_link.title
Get The Recipe: Jalapeno Popper Stuffed Bacon Chicken

# data[].attributes.attachment_link.description
8 jalapeños, deseeded 8 thinly sliced chicken breasts 8 slices bacon 8 ounces cream cheese Salt and pepper, to taste 1) Pre-heat oven to 375 degrees Fahrenheit. 2) Cut open jalapeños and carefully de-seed. You want to keep the shape and the stem intact. Make sure that chicken breasts are thin and easy to roll.

# data[].attributes.body
Yields 12-14 balls: 1 individual serving of P96 (chocolate or vanilla), 1 cup of peanut butter or almond butter, 1 cup of oats, 1/4 to 1/3 cup of honey. Mix the peanut butter, honey and protein, then add  oats. Some balls may be rolled in toasted coconut for variety. Place in fridge for a few minutes. Visit my website to order your Plexus 96 Protein and More! http://shopmyplexus.com/susantillery/

# data[].attributes.body
Use these lists to brainstorm before going shopping. Go to the grocery store with  plan, don't go shopping while hungry! Visit my website to order your Plexus products!  http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Plexus is a tool that definitely helped me change my eating habits for the better! Click to read more about our all natural products!  https://www.facebook.com/Healthypinkdrinkaddicton/

# data[].attributes.body
This one skillet meal is a Low Carb and High Protein choice. Instead of the tomato sauce, I use  Fire Roasted Diced Tomatoes and a can of Rotel diced tomatoes with chilies. I also add several generous dashes of Worcestershire Sauce.  Visit my website to order your Plexus products!  http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a family-pleasing main dish perfect for weeknights.

# data[].attributes.body
Serve with low carb corn tortillas or serve over a bed of lettuce to reduce carbs
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
2 tablespoons coconut oil, melted

3 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

3/4 teaspoon kosher salt

1-1/2 pounds chicken tenderloins, halved lengthwise

1 large red or sweet onion, halved and sliced (about 2 cups)

1 large sweet red pepper, cut into 1/2-inch strips

1 large green pepper, cut into 1/2 inch strips

1 tablespoon minced seeded jalapeno pepper

2 cans (8 ounces each) unsweetened pineapple tidbits, drained

2 tablespoons honey

2 tablespoons lime juice

12 corn tortillas (6 inches), warmed

Optional toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado

Lime wedges, optional

1. Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. pans.

2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.

3. Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas with toppings and lime wedges as desired. Yield: 6 servings.

Test Kitchen tips

If you love pineapple, add even more as a topping or serve with a fruit salsa like peach or pineapple salsa.

If you don't have coconut oil on hand, substitute with canola or vegetable oil.

Originally published as Sheet Pan Pineapple Chicken Fajitas in Simple & Delicious February/March 2018

# data[].attributes.attachment_link.keywords[]
sheet pan pineapple chicken fajitas recipe

# data[].attributes.attachment_link.description
2 tablespoons coconut oil, melted 3 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon garlic powder 3/4 teaspoon kosher salt 1-1/2 pounds chicken tenderloins, halved lengthwise 1 large red or sweet onion, halved and sliced (about 2 cups) 1 large sweet red pepper, cut into 1/2-inch strips 1 large

# data[].attributes.headline
Grilled Lemon Herb Mediterranean Salad with Chicken

# data[].attributes.subject
Grilled Lemon Herb Mediterranean Salad with Chicken

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Grilled Lemon Herb Mediterranean Chicken Salad with a dressing that doubles as a marinade!

This Grilled Lemon Herb Mediterranean Chicken Salad recipe is as closest to perfect as you can get! Full of Mediterranean flavours: olives, tomatoes, cucumber, avocados, and chicken for a complete meal in a salad bowl!

With all of the salads I post on here, I thought some might be getting sick of these meal in salads recipes. BUT. It turns out, you guys are wanting MORE of these GIANT salads. Wracking my brains for another awesome recipe, what's better than a fresh, mediterranean salad with so much flavour, you won't be able to put your forks down? Yes, I sound like an infomercial. No, I don't care.

As usual, I always try to create salad recipes that you only need ONE dressing / marinade. A salad that uses one thing for two uses. Does this make sense? This comes from years of making salads that require completely different marinades for chicken or the meat of choice, then drowning it in a completely different tasting dressing, only confusing my brain and taste buds even more. Why do that when you can create one delicious marinade and use it as a dressing? That kinds makes more sense.

So this salad, once again, commits to that rule, and doesn't fail to deliver epic lemon and herb flavours through the entire salad. You can ALSO top it with some crumbled feta or goats cheese, which I didn't have at the time, BUT it's included in the recipe as an option for you to enjoy!

More Meal In A Salad Recipes:
Grilled Chilli Lime Chicken Fajita Salad| Skinny Chicken and Avocado Caesar Salad | Honey Mustard Chicken, Avocado + Bacon Salad | Grilled Balsamic Chicken and Avocado Bruschetta Salad
WATCH US MAKE IT RIGHT HERE!

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
WEIGHT WATCHERS SMART POINT: 15 per serve

Add 1/2 cup crumbled feta to give the salad an even better flavour!

More Chicken Salads!
Pesto Grilled Chicken Avocado Salad Bruschetta Chicken Pasta Salad Greek Lemon Garlic Chicken Salad

# data[].attributes.attachment_link.title
Grilled Lemon Herb Mediterranean Chicken Salad - Cafe Delites

# data[].attributes.attachment_link.description
This Grilled Lemon Herb Mediterranean Chicken Salad recipe is as closest to perfect as you can get! Full of Mediterranean flavours: olives, tomatoes, cucumber, avocados, and chicken for a complete meal in a salad bowl! With all of the salads I post on here, I thought some might be getting sick of these meal in salads recipes.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Print Recipe
Onion Bombs look small, but they are jam-packed with flavor and are surprisingly filling. With a meatball inside, sweet onion outside, and it all wrapped in bacon, this recipe hits all the marks as a delicious appetizer or main course.

You can try throwing these on the grill on medium-low heat, or simply stick 'em in the oven while you prep anything else you want. Baked potato or salad would be a perfect pairing, but these can also easily stand alone. Serve these stuffed bombs in BBQ sauce or ketchup and get dipping!
Shared Food

2 pounds ground beef

1 cup bread crumbs

1 egg, beaten

1 cup milk

1/2 cup BBQ Sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3-4 medium/large yellow onions

1 package of Bacon

Additional BBQ Sauce for dipping

In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder.

Mix together with your hands until thoroughly combined.

Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers.
Shared Food
Stuff your meatball mix between two Onion Layers (essentially making an onion seal around a large meatball).

Wrap each "bomb" with 3 slices bacon and secure with toothpicks.
Shared Food Shared Food
Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165.
Shared Food

# data[].attributes.attachment_link.title
Stuffed Onion Bombs Will Rock Your World

# data[].attributes.attachment_link.description
Print Recipe Onion Bombs look small, but they are jam-packed with flavor and are surprisingly filling. With a meatball inside, sweet onion outside, and it all wrapped in bacon, this recipe hits all the marks as a delicious appetizer or main course.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
You've never had cauliflower like this before!

Advertisement - Continue Reading Below

1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.

2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.

3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your "bread" slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.

4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

# data[].attributes.attachment_link.description
You've never had cauliflower like this before! Advertisement - Continue Reading Below Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Cilantro Lime Chicken
Cilantro Lime Chicken - juicy, moist chicken marinated with cilantro, lime and garlic. You can pan-fry, bake or grill the chicken with this easy recipe.
It's been raining and wet here in Southern California and I am feeling winter blues. Food is a surefire way to make me happy during wintertime and this zesty, moist, juicy and out-of-the-world cilantro lime chicken sure did. Just look at the pictures, don't you just feel happy (and hungry!) at the very sight of the chicken?

This Mexican-inspired recipe couldn't be any easier as simple ingredients are all you need. Aromatic cilantro, fresh lime, garlic, chili flakes are the main ingredients that bring out the explosive flavors of the chicken. The secret is to use lots of cilantro stems and some cilantro leaves.

Again, I used skin-on chicken thighs but deboned. You can use skinless and boneless chicken breast or chicken thighs if you prefer. Marinate the chicken for 15 minutes, then pan-fry it for a few minutes before baking it for 20 minutes. Dinner is ready before you know it, and everyone will be happier after feasting on this chicken.

Rate the Recipe:

SUBSCRIBE AND NEVER MISS A RECIPE:

SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

# data[].attributes.attachment_link.description
Cilantro Lime Chicken - juicy, moist chicken marinated with cilantro, lime and garlic. You can pan-fry, bake or grill the chicken with this easy recipe. It's been raining and wet here in Southern California and I am feeling winter blues.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Healthy Mediterranean Salad

INGREDIENTS

1 chicken breast

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon fresh dill

salt and pepper, to taste

Dressing

1/3 cup greek yogurt

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon water

1 clove garlic, minced

1 tablespoon fresh dill

salt and pepper, to taste

Toppings

1 head romaine lettuce, chopped

1/2 cup cucumber, sliced and halved

1/2 cup olives, halved

1/2 cup red onion, thinly sliced

1/2 cup cherry or grape tomatoes, halved

1/2 cup feta, crumbled

PREPARATION

1. Preheat oven to 400°F/200°C. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.

2. Bake for 35-40 minutes until internal temperature reaches 165°F/75°C and the juices run clear.

3. Slice thinly or cube chicken, cutting to your preference for topping the salad.

4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.

5. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients

6. Enjoy!

# data[].attributes.attachment_link.title
Eat Healthy With This Delicious Mediterranean Salad

# data[].attributes.attachment_link.description
1 chicken breast 1 tablespoon olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1 tablespoon fresh dill salt and pepper, to taste Dressing 1/3 cup greek yogurt 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 tablespoon water 1 clove garlic, minced 1 tablespoon fresh dill salt and pepper, to taste Toppings 1 head romaine lettuce, chopped 1/2 cup cucumber, sliced and halved 1/2 cup olives, halved 1/2 cup red onion, thinly sliced 1/2 cup cherry or grape tomatoes, halved 1/2 cup feta, crumbled 1.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Roasted Brussels Sprout Salad

Here's a video showing you how to make it:

INGREDIENTS
BRUSSELS SPROUTS
1 pound brussels sprouts

Salt, to taste

Pepper, to taste

1 teaspoon garlic powder

2 tablespoon olive oil
CREAMY BALSAMIC VINAIGRETTE
¼ cup plain Greek yogurt

2 tablespoons cup balsamic vinegar

2 tablespoons olive oil

½ tablespoon Dijon mustard

1 garlic clove, minced

Salt, to taste

Pepper, to taste
SALAD
½ pound mixed greens

⅓ cup shredded carrots

⅓ cup sliced almonds

⅓ cup dried cranberries

⅓ cup shredded parmesan

PREPARATION

1. Cut the stems off the brussels sprouts, then cut into quarters.

2. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.

3. Lightly grease the baking sheet with oil and spread evenly.

4. Bake for 20-25 minutes at 400°F/200°C.

5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.

6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.

7. Pour dressing over the salad and mix well.

Enjoy your super healthy and fancy salad!

# data[].attributes.attachment_link.title
Mmmm, This Roasted Brussel Sprout Salad Is Calling Your Name

# data[].attributes.attachment_link.description
BRUSSELS SPROUTS 1 pound brussels sprouts Salt, to taste Pepper, to taste 1 teaspoon garlic powder 2 tablespoon olive oil CREAMY BALSAMIC VINAIGRETTE ¼ cup plain Greek yogurt 2 tablespoons cup balsamic vinegar 2 tablespoons olive oil ½ tablespoon Dijon mustard 1 garlic clove, minced Salt, to taste Pepper, to taste SALAD ½ pound mixed greens ⅓ cup shredded carrots ⅓ cup sliced almonds ⅓ cup dried cranberries ⅓ cup shredded parmesan 1.

# data[].attributes.headline
Take-to-Work PROTEIN Tubs Perfect Snacks

# data[].attributes.subject
Take-to-Work PROTEIN Tubs Perfect Snacks

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
Good for You - Take-to-Work PROTEIN TUBS! - These are... | Facebook

# data[].attributes.attachment_link.description
Take-to-Work PROTEIN TUBS! - These are Yummy and Perfect for people currently on a workout plan

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
16 oz (1lb) bag of frozen broccoli

1 med onion diced (about 1 cup)

2 cups shredded mozzarella cheese

1 cube chicken bouillon (or 1 tsp bouillon powder)

1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)

1/4 tsp pepper (or to taste)

Grease a 9 x 13 inch casserole pan - I used left over bacon grease for added flavor, pan spray would be okay too (just maybe not as tasty ;))

Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan.

Cook covered for about 10 minutes. Stir occasionally.

In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.

After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.

Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.

Transfer your mix to the greased pan and spread evenly.

Add the remaining mozzarella cheese to the top and pop that baby in the oven!

Bake at 350 degrees for 50 - 60 minutes.

Once the top layer of cheese is browned a bit it should be done.

If you like your broccoli on the softer side bake until the florets are to your liking.

Serve warm and enjoy!

# data[].attributes.attachment_link.title
Chicken and Broccoli Cheesy Casserole - Low Carb Recipe

# data[].attributes.attachment_link.description
Ingredients 3 cups cubed chicken 16 oz (1lb) bag of frozen broccoli 1 med onion diced (about 1 cup) 2 cups shredded mozzarella cheese 1 tsp garlic powder 1 cube chicken bouillon (or 1 tsp bouillon powder) 1/2 cup water (optional, I

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I have always been a snacker. But for some reason, potato chips were never my thing...until I was introduced to sea salt and vinegar kettle chips from my favorite grocery store a few years ago.

Oh good grief, those chips are good.

I realized that I could easily make a bag disappear in a day or two if it's left in my house, so I never buy them anymore. But somehow my friends are also obsessed with them, and they keep showing up at parties over the past few months. And then the cravings start all over again. I don't know what it is about that classic sea salt and vinegar combo, but I find it (literally) irresistible!!!

So, as you can tell by the title of this post, I finally had the bright idea to try a healthier alternative to see if it would satisfy the ol' chip craving. 4 ingredients, just a few minutes of prep time, and 20 minutes in the oven later....

craving : SO satisfied.

Seriously. If you dig sea salt and vinegar chips as much as I do, you must (must!) give these guys a try. I make kale chips pretty routinely in my kitchen, and usually tend to douse them in all sorts of seasonings. But the recipe for these couldn't be easier. All you need is some fresh kale, olive oil, and (yes) sea salt and vinegar.

Here's how to make 'em:

Start by tearing a bunch of fresh kale into bite-sized pieces. Just about any variety of kale (minus baby kale) will work for these chips.

Add your oil and vinegar...

...and salt, and massage them into the kale for about 1-2 minutes until the kale is nice and soft and darkens a bit.

Then spread the kale out on a parchment-covered baking sheet or two (I used two) in an even layer. You don't want the kale pieces to be on top of each other, otherwise they will not crisp up. Then sprinkle with just a bit more salt if you'd like and bake them up until the pieces are nice and crispy.

Then pull 'em out, and they are instantly ready to enjoy!

Superfoods made super easy and SUPER tasty. And they are a much more guilt-free snacking option than the potato version. Which means, I happily helped myself to a few more. And then promptly made a second batch in one week. :)

Hale the kale!!

Sea Salt and Vinegar Kale Chips

Ingredients:

Directions:

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

# data[].attributes.attachment_link.title
Sea Salt and Vinegar Kale Chips | Gimme Some Oven

# data[].attributes.attachment_link.description
I have always been a snacker. But for some reason, potato chips were never my thing...until I was introduced to sea salt and vinegar kettle chips from my favorite grocery store a few years ago. Oh good grief, those chips are good. I realized that I could easily make a bag disappear in a day or ...

# data[].attributes.headline
Rainbow Fruit Salas with Honey Lime Dressing

# data[].attributes.subject
Rainbow Fruit Salas with Honey Lime Dressing

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Rainbow Fruit Salad With Honey Lime Dressing

INGREDIENTS

Servings: 4 - 6

1 pound fresh strawberries, quartered

4 kiwis, peeled and diced

2 mangoes, diced

2 bananas, sliced

12 ounces fresh blueberries

2 tablespoons honey

1 lime, juiced

PREPARATION

1. Place sliced fruits in a large salad bowl.

2. In a small bowl mix honey and lime juice. Pour syrup over the fruit and mix.

3. Enjoy!

Inspired by http://www.cookingclassy.com/honey-lime-rainbow-fruit-salad/

# data[].attributes.attachment_link.title
Rainbow Fruit Salad With Honey Lime Dressing

# data[].attributes.attachment_link.description
Servings: 4 - 6 1 pound fresh strawberries, quartered 4 kiwis, peeled and diced 2 mangoes, diced 2 bananas, sliced 12 ounces fresh blueberries 2 tablespoons honey 1 lime, juiced 1. Place sliced fruits in a large salad bowl. 2. In a small bowl mix honey and lime juice.

# data[].attributes.attachment_link.readable_text
This Healthy Tuna Stuffed Avocado is stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here! It's the perfect healthy lunch.
I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren't supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it's also healthy. But wait a second, why was I not sharing the lunch I was eating two times a week? Is it too simple? I mean, I can't lie, it's incredibly simple, but guys, it's magical. This is just such a tasty lunch! You need this in your life. I have links to more of my favorite tuna stuffed avocados that you can check out below, but this one is the original love of my lunch.

This is straight up healthy. You mix in a bit of the avocado itself to add that creamy factor you need. This is an easy, tasty lunch, snack, or even dinner. I ate two, but you could totally get away with eating one for a light lunch or snack.

MY OTHER RECIPES

I love sharing restaurant quality meals you can easily make at home. Since sharing this recipe, I have found out it has been put on a few menus around the United States. What the what? Well, really, I can't be surprised. I'd totally order it! After you make it, be sure to come back and let me know what you think.

Pro Tip: I prefer to buy solid albacore tuna packed in olive oil , rather than the majority that are packed in water. Seriously, it makes all the difference in my opinion.
Don't forget to check out my new e-cookbook with my top 15 healthy recipes in it. I picked all the good ones, including this one, to give you a great resource for your kitchen. I've only included the very best! Chipotle twice baked sweet potatoes, superfood protein bars, several easy and amazing breakfasts, fabulously easy low-cal dinner options, and more! Just scroll past the recipe to buy it or click HERE to learn more.

Watch the video to see just how I make this recipe including all my great tips and tricks for it. I have a whole YouTube Channel with hundreds of cooking show-style recipes for your enjoyment. Join me over there and hit the subscribe button!

Healthy Tuna Stuffed Avocado

Healthy Tuna Stuffed Avocado

15 of my very best healthy recipes! They are so easy and delicious, you'd never even know they are healthy! Nutrition information included for every recipe. You'll love it!

# data[].attributes.attachment_link.authors[].name
Ashley @ Big Flavors from a Tiny Kitchen

# data[].attributes.attachment_link.description
This Healthy Tuna Stuffed Avocado is stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here! It's the perfect healthy lunch. I was making this recipe two times a week for months before I wrote this post.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.body
Note: I would switch out the potatoes in this recipe with cauliflower to reduce the carbs.
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
One Pan Chicken And Veggies Recipe by Tasty

# data[].attributes.headline
Caprese Stuffed Garlic Butter Portobella Mushrooms

# data[].attributes.subject
Caprese Stuffed Garlic Butter Portobella Mushrooms

# data[].attributes.body
Note: I would modify this recipe by simply leaving out the sugar in the balsamic reduction.
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Garlic butter smothered Portobello Mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze!

Garlic buttered mushrooms would have to be one of the best inventions by man and pairing them with classic Caprese flavours IN THESE Caprese Stuffed Garlic Butter Portobellos creates the best of both worlds!

Remember those Grilled Avocado Caprese Crostini? Well, I've been asked to do a lower carb version from a few of my followers on Instagram. And I think this pretty much covers it. Then, of course, topped with fresh shredded basil for the Caprese finishing touch.

These mushrooms are so filling and perfect to have as a main dish, but you could easily serve them as a side! I think I could handle a low carb lifestyle after making these. And you know you've done something right when the man of the house is enjoying them just as much as you are.

TIPS TO MAKE Caprese Stuffed Garlic Butter Portobellos

The garlic butter is optional but if I'm going to be completely honest..not really optional because the flavour combination is insane!

Thoroughly pay them dry with paper towel before brushing with the butter so they don't release too much water or liquid while cooking.

Cheese options!

I tried two different Mozzarella options: one with grated and one with fresh. To be honest, we loved both, but the fresh version just turned out so much more creamy and cheesy with a better Mozzarella flavour.

Tomatoes

You can use any tomatoes you have on hand. I happened to have grape tomatoes and love them grilled with cheese! Cherry would be just as good. Drizzle with a homemade Balsamic glaze or a store bought glaze, and prepare to melt right along with the cheese.

WATCH US MAKE these Caprese Stuffed Garlic Butter Portobellos RIGHT HERE!

Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

*To dry portobellos, make sure you use a dry sheet pot paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.

**NUTRITION FACTS include the balsamic glaze.

# data[].attributes.attachment_link.title
Caprese Stuffed Garlic Butter Portobellos - Cafe Delites

# data[].attributes.attachment_link.description
Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!

# data[].attributes.headline
Spiralized Mexican Sweet Potato and Chicken Casserole

# data[].attributes.subject
Spiralized Mexican Sweet Potato and Chicken Casserole

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
If you're looking for new recipes to make using your spiralizer, this one's for you! This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese - SO good, and the portions are very generous!

I've been experimenting with my Paderno Spiralizer, last week I spiralized broccoli stems with turned out awesome in this Spiralized Beef and Broccoli dish. This week I decided to spiralize a sweet potato. Normally I simply roast them, but my friend and I brainstormed thinking about what else to do with it and came up with this dish.

The sauce is AMAZING, a recipe she got from her Mexican friend made from dried guajillo peppers which are very mild in heat. If you want this spicy, you could add some chipotle en adobo to the sauce as well. If you cant find dried guajillo chili peppers, I suggest using 2 to 3 tbsp chipotle chilis in adobo sauce in it's place although it will be spicier.

The quickest way to make this is using leftover chicken. I usually have shredded chicken on hand that I make in the slow cooker, you can see that recipe here or boil it 10 minutes on the stove as mentioned in the recipe below.

Spiralized Mexican Sweet Potato and Chicken Casserole

Ingredients:

Directions:

# data[].attributes.attachment_link.title
Spiralized Mexican Sweet Potato and Chicken Casserole

# data[].attributes.attachment_link.description
If you're looking for new recipes to make using your spiralizer, this one's for you! This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted Pepper Jack cheese - SO good, and the portions are very generous!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.title
Cucumber, Tomato, And Avocado Salad Recipe by Tasty

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread!

LOW CARB CAULIFLOWER BREADSTICKS!
Love it? Pin it to your APPETIZER board to SAVE it!
Follow Real Housemoms on Pinterest for more great recipes!
This post contains affiliate links. If you make a purchase, we receive a small commission at no additional cost to you.
When you can't eat bread, either because of allergies, diabetes, or you are choosing to be on a low carb diet, this recipe for Low Carb Cauliflower Breadsticks will put a big smile on your face and help you stick to that new year's resolution! This is one of my favorite healthy snacks recipes that make me feel like I'm indulging.

I have always been pretty addicted to carbs, but I feel so much better when I limit them in my diet. My body responds better to eating a high protein, low carb diet. I have more energy, my head is clearer, I sleep better, I'm so much more productive, the list could go on. I just feel all around great when I limit my carb intake.

Because I feel so much better, I don't want to slip back into my old habits that make me feel not-so-good, but I sure do miss bread. When I saw a recipe for Cauliflower Squares on Allrecipes, I thought they looked like an interesting addition to my low carb diet. There are a whole host of recipes for Cauliflower Breadsticks on the web, but this one looked easy enough. I made some adjustments to the recipe because I can't help myself, but I think it turned out almost as good as cheesy bread. All you need is a trusty food processor and a silicone baking mat along with fresh ingredients and you're in business!

These low carb breadsticks taste fresh, garlicky, and cheesy just like an amazing garlic bread smothered in a layer of Mozzarella and Parmesan cheese. There is a hint of cauliflower flavor, but it certainly doesn't overwhelm. The texture is a bit softer than bread, but that didn't bother me one bit, because all I could think about was the ooey gooey goodness of the garlicky cheese bursting with fresh basil just like my favorite cheesy bread, but it's low carb!! I am so happy I can enjoy cheesy bread while eating a low carb diet, I don't even care that it is 'faux cheesy bread'.

My next adventure in cauliflower bread will be low carb pizza crust! The topping choices are endless, so I'm having a hard time deciding where to start, but I'm excited to enjoy pizza while living a low carb lifestyle. What do you think? Where should I start? What is your favorite pizza topping?

Check out some of our other low carb recipes!
Loaded Cauliflower Casserole Low Carb "Fried" Pickles Cheesy Cauliflower Pancakes
Low Carb Cauliflower Breadsticks

1 head raw cauliflower, riced

1/2 cup shredded Mozzarella Cheese

1/2 cup shaved Parmesan Cheese

1 large egg

1/2 tablespoon freshly minced garlic

1/2 tablespoon freshly chopped basil

1/2 tablespoon freshly chopped Italian flat-leaf parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup shredded Mozzarella Cheese

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.

2. To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.

3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.

4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

nutritional information via yummly

Here are a couple more of my favorite low carb recipes I think you will enjoy too...
Low Carb Peanut Butter Pie Easy Low Carb Chocolate Mousse

# data[].attributes.attachment_link.description
Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread! LOW CARB CAULIFLOWER BREADSTICKS! Love it? Pin it to your APPETIZER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
This post may contain affiliate links. Please read my disclosure policy.

This Weight Loss Vegetable Soup Recipe is one of our favorites!

As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. It's naturally low in fat and calories it's the perfect lunch, snack or starter!

Weight Loss Vegetable Soup Recipe

© SpendWithPennies.com
Follow Spend With Pennies on Pinterest for more great recipes!
Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack.

It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

Of course this soup isn't the magic weight loss secret but if you're trying to cut calories this is perfect to have in your fridge ready to enjoy when you need a snack or a quick meal!

Vegetable soup is not only loaded with flavor, it fills your belly and is naturally low in calories and fat.

When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable soup before each meal. (And if you follow Weight Watchers, this is a 0 point soup... a freebie and it's 21 day fix approved) or I use it as a snack to tide me over until dinner.

I love cabbage in this soup, it adds bulk and fills your belly.

If you're not a fan of cabbage, you can most certainly substitute kale or spinach.

Keep in mind that kale will add more bulk and spinach will shrink down quite a bit.

If you want to make this into a main course, you can add i leftover chicken or turkey or even ground turkey along with cooked brown rice, quinoa or even whole wheat noodles.

Add in any veggie you like. I sometimes make this to use up vegetables in the fridge and if you happen to have roasted veggies, they add an amazing flavor too.

It's very versatile and you can swap or add any veggie to make this to your liking or swap beef broth for chicken.

This vegetable soup recipe is great because it can be made on the weekend to enjoy throughout the week and it freezes well. I spoon it into single servings and portion it into freezer bags.

They're easy to take out for a quick meal or snack and perfect to heat up for a quick meal on the go.

If you're looking for something quick and healthy you'll love this easy veggie soup recipe!

Weight Loss Vegetable Soup Recipe

Ingredients:
NOTE: Nutritional information below is generated from MyFitnessPal.com and is based on the quantities, amounts and brands of products I used in this recipe. Actual amounts may vary based on your preparation and products used. Informational purposes only, this is not medical information or advice.
Directions:

This is NOT medical advice. This recipe is provided for informational purposes and enjoyment only. Eating this soup doesn't guarantee weight loss. Before starting any weight loss program, be sure to consult your doctor.

# data[].attributes.attachment_link.title
Weight Loss Vegetable Soup Recipe - Spend With Pennies

# data[].attributes.attachment_link.description
This post may contain affiliate links. Please read my disclosure policy. This Weight Loss Vegetable Soup Recipe is one of our favorites! As you would expect in a vegetable soup recipe, this is completely loaded with fresh veggies and flavor. It's naturally low in fat and calories it's the perfect lunch, snack or starter!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

1 tbsp. coconut oil

1 small onion, diced (about 1 cup)

1 apple, diced (about 1 cup)

1 lb. ground chicken thighs

¼ cup fresh chopped parsley

1 tsp. poultry seasoning

1 tsp. fennel seeds, chopped up

½ tsp. smoked paprika

1 tsp. salt

½ tsp. pepper

1. Heat 1 tsp. of the coconut oil in a large non-stick sauté pan over a medium heat.

2. Add in onions with a pinch of salt and cook for two minutes. Toss in apples and cook for another two minutes or until the apples and onions are tender.

3. Remove from the heat and add onions and apples to a glass bowl and cool for 5 minutes.

4. Add in ground chicken, parsley, poultry seasoning, fennel seeds, smoked paprika, salt and pepper. Combine everything together and form into 8-equal sized patties.

5. Heat another teaspoon of coconut oil in the pan and sauté sausage patties for 3 minutes on each side or until cooked through. You will need to work in batches depending on the size of your pan.

Nutrients per patty: Calories: 126; Total Fat: 7.8g; Saturated Fat: 3.5g; Cholesterol: 68mg; Carbohydrate: 5.3g; Dietary Fiber: 0.9g; Sugars: 3.2g; Protein: 9.8g

# data[].attributes.attachment_link.title
Clean Eating Apple Chicken Sausage - Clean & Delicious with Dani Spies

# data[].attributes.attachment_link.description
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes 1 tbsp. coconut oil 1 small onion, diced (about 1 cup) 1 apple, diced (about 1 cup) 1 lb. ground chicken thighs ¼ cup fresh chopped parsley 1 tsp. poultry seasoning 1 tsp. fennel seeds, chopped up ½ tsp.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I don't know anyone who doesn't love a bowl of ice cream. For as long as I can remember, it's been my favorite late-night snack-and a family tradition. It could be freezing outside, but my entire family would still eat ice cream.

My affection for a bowl of creamy comfort has now taken on a new healthy twist-in the form of Turmeric Ice Cream! Rich in antioxidants and high in anti-inflammatory properties, turmeric is one of the best spices you can add to your food for an extra boost of health. And it adds a savory, unique flavor and hue.

No need for an ice cream maker

To balance the turmeric flavor, I added ginger, cinnamon, and a small dose of maple syrup (to tie all the flavors together). The best part is that there's no churning involved, so you don't even need an ice cream maker. The secret to making it creamy is the cashews. By adding pre-soaked, raw cashews to the coconut milk, you get an ultra-thick, creamy http://wisemindhealthybody.com/paleohacks/heavenly-coconut-lemon-bars/. And it eliminates the need for churning.

To take this turmeric ice cream up a notch, I tossed in some pecans for their buttery taste. You can omit them, but it does add an extra-silky texture.

Pro Tips:

If you have an ice cream maker, you can definitely use it for this recipe. It will make the ice cream even creamier and thicker.

You can also make this recipe without the cashews and pecans, but it will be less creamy.

A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE

That's right -- as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) -- All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
--> Get The Free Cookbook
Help us create more awareness! Please SHARE this article...

I bet you can't guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.

This " hidden survival muscle " in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.

If this "hidden" most powerful primal muscle is healthy, we are healthy.

Is it...
a) Abs b) Chest c) Glutes d) Hip Flexors
Take the quiz above and see if you got the correct answer!
--> Which muscle makes you look fat?
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!

To begin, I apologize for the dark nature of today's email.

However I promise what you'll discover today will be completely worth it.

Imagine a rotting corpse draped over your body from head to toe...

...suffocating tissue, restricting blood flow, damaging joints and infecting your healthy cells.

Shockingly, that nightmare is a reality for most:

64% of women and 74% of men carry too much body fat according to the National Institutes of Health.

It's choking their organs, assaulting their metabolism and sucking their energy dry.
But here's the worst part:
For most, this bodyfat has become "calorie-resistant":

It's completely unaffected by even the strictest diets... and most intense exercises.

This zombie fat is essentially... "dead tissue".

That's important for those who have 10, 25 or 50 or more pounds to lose...

AND for those who aren't technically overweight, but have what's called "pocket obesity"...

...unsightly patches of fat that cling to specific places, like:

just above your hips, lower belly, where your butt and legs meet... and even arms, neck and face.
However, there's good news:
Obesity researchers have now discovered a "metabolic jumper cable":

It jolts dead bodyfat back to life.

This allows your metabolism to burn it as calories and re-energize your entire body.

First though, here's the #1 reason why bodyfat becomes calorie-resistant:

It lacks blood flow. This has 3 effects:

1. Not enough oxygen or nutrients reach fat cells, so they become unresponsive..

2. Released fat can't be sent to other tissues to be burned, so fat cells suck it back in...

3. 3) Metabolic hormones carrying the "burn calories" message don't reach the fat cell...

All this means one thing:
Your body can't transform into energy, the 135,000+ of calories the average person stores as fat!
You become a metabolic zombie: NO energy to think. NO energy to move. NO energy to motivate.
Update: calorie-resistant bodyfat can be now removed...
The discovery of this "metabolic jumper cable" can now reverse this process:

It wakes up un-responsive bodyfat with a powerful calorie-burning hormonal jolt....

It pops open fat cells, sucks out the fat, sending it off before its yanked back in...

It shuttles fat to your brain, heart, lungs, kidneys - even your bones - to be burned as energy.

Not only do those layers of "zombie fat" start coming off, but your entire body just works better.

Plus, as your whole body burns more calories, those patches of pocket obesity whittle away.

This "metabolic jumper cable" isn't any exercise, machine or pill.

It's a little-known, calorie-burning hormone we all have... just waiting for the right spark to come alive.

It's not thyroid, leptin, ghrelin, insulin, adiponectin, HGH or any other "fat loss" hormone you may know.

And on this next page, you'll find out precisely how to unleash its calorie-burning power:
==> How to Activate Your #1 "Bodyfat-Eating" Hormone... How to Activate Your #1 "Bodyfat-Eating" Hormone
PS - Studies show that not only can healthy levels of this powerful calorie-burning hormone devour bodyfat and fortify soft muscle, but it can also reduce your risk of diabetes by 53.7%, a heart attack by 83.3% and stroke by 51.4%. Here's more of the scientific proof...

In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.

See, every year 610,000 people in the U.S. die of heart disease. Cancer claims another 584,000...stroke 130,000...Alzheimer's disease nearly 85,000 - and the list goes on.

Truth is, we now know... chronic inflammation is responsible for 7 out of the top 10 leading causes of death in the United States! Hundreds of studies and scientific reviews prove it.

Fortunately, newer research shows you can prevent-even reverse-most major diseases by "turning off" inflammation. And in our new book, we show you how to do just that.

If you or a loved one is suffering from a debilitating condition-and you"re not sure what the culprit is-now's the time to find out...while you can still do something about it!
Get the Free Inflammation Book
--> Grab your FREE copy of this groundbreaking soft cover book today (while supplies still last.)

If you haven't heard of Claude Davis yet do yourself a huge favor and watch this video. He's going to be the talk of 2016.

One of the smartest guys I ever had the pleasure of meeting, Claude set-up a unique system that changed his life forever.

I already tried it myself and let me tell... you I was completely blown away... His surprising tactics could make your life easier and give you the peace of mind you deserve.

Don't just take my word for it... watch his short video and decide for yourself.
Watch His Short Video...
Is Bread Really the Staff of Life... or the Stuff of Disease?

For most us, there are few foods more comforting than bread.

Fluffy biscuits, crusty baguettes, flaky croissants... even a simple slice of toast topped with melted butter can taste like heaven.

And that smell... few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: "Give us this day our daily bread..." The government put it at the base of the food pyramid. And for centuries, it has been called "the staff of life."

Of course, there are some who disagree...

Well-known cardiologist, Dr. William Davis, calls wheat "the perfect chronic poison."

And for a poison, we sure eat lots of it...

The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet - a situation that nutrition expert Chris Kresser describes as, "a public health catastrophe."

So, what is the truth about bread and wheat?

Is it the perfect poison... or an essential daily food?

Is "gluten-free" bread better for you than regular bread?

And can you still eat bread... while maintaining a lean body and optimal health?

The answers to these questions may surprise you!
The 5 dangerous lies about bread...
Be sure to read #5 - the biggest surprise of all!

Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.

Secret #1: Enjoy real food. Don't fall for the lie that you have to deprive yourself to lose weight.

Secret #2: stop eating out. You will automatically eat less without even noticing.

Then start detoxing your body with tasty, nourishing smoothies that are just as easy on your wallet as they are easy to make.

Because a single day of enjoying Liz' smoothies demonstrated the radical power of her superfood-packed red smoothies to make me feel incredibly good.

Now prepare yourself for one of the biggest weight loss secrets there is. A secret that, when you use it properly, can transform your body and your health.

You probably know most of us eat too much processed food. What you may not know is that it's full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more...and force you to gain weight.

Here's how it works.

"That stuff is just a lot of calories your body can't use," Liz told me, "Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins-the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They're not getting energy they need."

"So... what's going on with me? Why am I losing weight but not going hungry?"

Liz paused, then dropped the bombshell.

Your body is designed to burn fat. You just have to let it.

"What? I thought we were designed to store fat?!?" We were Skyping and I was practically shouting. Then I heard Liz say...
What good is a fat reserve if you can't burn it?
Mind blown.

Liz continued: "You're drinking smoothies packed with phytonutrients, anti-oxidants and anti-inflammatories that pull toxins out of you like a tractor beam. Allowing your body to burn those toxin-filled fat stores... and releasing tremendous amounts of stored energy."

So that's why I'm losing weight without going hungry.

Watch Liz' free presentation. It's packed with revolutionary weight loss information-information that works. Because it's based on how nature.

Click the button only if you want to wear smaller clothes, breathe easier, move more freely and just plain feel better.

Because when you click here to watch Liz' life-changing presentation, you'll learn

Which calories help you lose weight...and which ones help you gain it...

The "diet" foods...some of them vegetables...that lead to weight gain and diabetes...

The "low-fat" foods that can dramatically increase your risk of cancer.

And the superfoods that rescue your body from this assault by detoxing you...

Revitalizing your metabolism so you can Shed pounds as well as toxins, renew your body and reset your internal clock by up to 7 years.
For next the week only, Liz is offering the Red Smoothie Detox Factor at 50% off.
Because until now, the Red Smoothie Detox Factor has been available only to Liz' private clients. But now that she's perfected it to work for almost everyone, almost every time, Liz is sharing it with rest of us so we can feel better and look better.
So if you're sick and tired of feeling sick and tired, do yourself a favor.
Get Red Smoothie Detox Factor before the price goes back up.

Because Liz offers a ridiculously good guarantee. You have 60 days to decide you love the Red Smoothie Detox Factor. If you don't love it-for any reason, or even no reason at all -Liz will refund your money. 100%. No questions asked.
So go watch her presentation and get the Red Smoothie Detox Factor. ---> Watch her presentation
Sponsored Health Resources

In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a "red" smoothie? If not, check out this story...

--> "Red" Smoothie Helps Alabama Girl Shed 80lbs!

2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
--> Get the 1 Day Cleanse (better than 7-day detoxes!)
3) This " hidden survival muscle " in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
--> #1 muscle that eliminates joint and back pain, anxiety and looking fat

4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
--> Your Birth Date + Name - Free Report
5) Turmeric is amazing. The problem is - It's hard to absorb!
--> The best way to get maximum effects of Turmeric
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
--> Why Some People LOOK Fat that Aren't
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.

Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.

Rick D.
wisemindhealthybody.com

# data[].attributes.attachment_link.title
The Healthiest Ice Cream You've Ever Had - Turmeric and Coconut

# data[].attributes.attachment_link.description
I don't know anyone who doesn't love a bowl of ice cream. For as long as I can remember, it's been my favorite late-night snack-and a family tradition. It could be freezing outside, but my entire family would still eat ice cream.

# data[].attributes.headline
Chicken with Green Beans and Cherry Tomatoes

# data[].attributes.subject
Chicken with Green Beans and Cherry Tomatoes

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
I wasn't lying on the last post when I mentioned that I bought almost every kind of tomato imaginable. So it only seemed logical that the next recipe that I shared included some of those tomatoes. And what better than a dish that incorporates lovely sweet tomatoes, tender chicken and crisp, fresh green beans? According to the friends who ate with us the evening that I served this "this is really good. really light. perfect for summer." I think that sums it up very nicely.

This was actually one of those times where I got in the kitchen, needed to cook dinner and decided to wing it. Our friend's were coming over and I didn't have much time to prepare. The original plan was to make some green beans with tomatoes and some chicken on the side. Then I decided what the heck, lets put it all together. It will be quicker and I'll have less dishes to do afterward. And to make it a more complete meal, I served it over rice. It is definitely a meal that I will be making more often.

Chicken with Green Beans and Tomatoes Recipe

Instructions

Notes

Enjoy!

# data[].attributes.attachment_link.title
Chicken with Green Beans and Tomatoes - Life's Ambrosia

# data[].attributes.attachment_link.description
I wasn't lying on the last post when I mentioned that I bought almost every kind of tomato imaginable. So it only seemed logical that the next recipe that I shared included some of those tomatoes. And what better than a dish that incorporates lovely sweet tomatoes, tender chicken and crisp, fresh green beans?

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Parchment-Baked Chicken 4 Ways

Serves 1
TOMATO PESTO CHICKEN
INGREDIENTS
12x18 inches parchment paper or aluminium foil

1 chicken breast

5 ounces asparagus

1 roma tomato, sliced

2 tablespoons pesto

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Cut the ends of the asparagus and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt and pepper.

5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

BARBEQUE
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1 small potato, sliced

1/4 onion, sliced

3 tablespoons barbecue sauce

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up

3. Quarter the potatoes and thinly slice the onion.

3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.

4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.

5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

7. Enjoy!

GARLIC PARMESAN CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 zucchini, sliced

1 clove garlic, minced

2 tablespoons butter

2 tablespoons parmesan

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Slice the zucchini into rounds and lay them on one half of the parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.

5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

FAJITA CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 red pepper, sliced

1/2 yellow pepper sliced

1/4 red onion, sliced

3 tablespoons salsa

1 tablespoon Mexican cheese blend

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt & pepper.

5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

# data[].attributes.attachment_link.description
Serves 1 TOMATO PESTO CHICKEN INGREDIENTS 12x18 inches parchment paper or aluminium foil 1 chicken breast 5 ounces asparagus 1 roma tomato, sliced 2 tablespoons pesto 1 tablespoon olive oil Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400°F/200°C. 2. Fold the parchment paper in half, then open up.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Looking for an easy low-carb pasta recipe? This Zucchini Lasagna Roll-Ups Recipe from Delish.com is the best.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.headline
Crockpot Spaghetti Squash with peas and creamcheese

# data[].attributes.subject
Crockpot Spaghetti Squash with peas and creamcheese

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Whether you are gluten-free, trying to reduce your pasta intake or just simply looking for a new recipe to love, you are going to adore this simple recipe. Filled with savory flavors and easy to make, this recipe is sure to make it onto your fall must-make dish list. It's great as a meal or as a side dish to accompany all those holiday potlucks and dinner parties filling your calendar.

Spaghetti squash and fresh peas lift up this warm, creamy dish to give it a modern twist - and to freshen up the hearty bacon!
Slow Cooker Creamy Spaghetti Squash With Fresh Peas and Bacon
Preparation time: 15 minutes
Total time: 4 hours, 15 minutes
Serves: 4 to 6

Ingredients
Click on each ingredient name to purchase it.
1 spaghetti squash, about 5 pounds
5 slices of bacon, diced
2 cups fresh or frozen petite peas
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese
1/2 cup powdered Parmesan cheese, plus extra for topping
1 tablespoon olive oil (optional)

Like Slow Cooker Kitchen for more

Directions
1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker. Pour in a cup of water. Cover and cook on high for 3 hours.

2. While squash is cooking, add bacon to a skillet and fry in olive oil, if using, until soft. (The bacon will do more cooking in the slow cooker later.)

3. When spaghetti squash is finished, cut open with a knife and scoop out the spaghetti strands. Leave the water from cooking in the slow cooker.

4. Place spaghetti strands back in the slow cooker with the bacon, peas, cream cheese and salt and pepper. Cover and cook on high for another 45 minutes to an hour.

5. Add the Parmesan. Give mixture a good stir to make sure the cheese coats the "pasta." Cover and cook for another 15 minutes, until warmed through. Top with a bit of Parmesan, and enjoy!

# data[].attributes.attachment_link.title
Put a whole squash in your slow cooker and in no time, devour a creamy dinner everyone will love

# data[].attributes.attachment_link.description
Whether you are gluten-free, trying to reduce your pasta intake or just simply looking for a new recipe to love, you are going to adore this simple recipe. Filled with savory flavors and easy to make, this recipe is sure to make it onto your fall must-make dish list.

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
The Microwave Egg Cooker makes this frittata for two come together so quick and easy!

Ingredients

2 Slices uncooked bacon, diced

1/2 small zucchini, ends trimmed and cut in half

1 tbsp (15 mL) finely diced onion

6 egg whites

1/4 cup (50 mL) grated Parmesan cheese, divided

1/8 tsp (0.5 mL) salt

1/2 plum tomato, seeded and chopped

Directions

1. Divide bacon into wells of Microwave Egg Cooker. Cover with a paper towel. Microwave on HIGH 2-3 minutes or until crisp. Remove bacon to paper towels; drain grease

2. Spiralize zucchini with the thick fettuccine blade on the Veggie Spiralizer. Divide evenly into wells of egg cooker. Top with onion. Microwave on HIGH 1- 1 minute 30 seconds or until crisp-tender.

3. Whisk egg whites in a small bowl. Stir in half of cheese and salt. Pour egg mixture over vegetables.

4. Microwave on HIGH 1-3 minutes or until eggs are no longer wet on top or bottom.

5. Sprinkle with remaining cheese, bacon and tomatoes.

Yield:

2 servings of 1 Frittata

Nutrients per serving:

Calories 140, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 590 mg, Carbohydrate 4 g, Fiber 1 g, Protein 17 g

Cook's Tips:

Egg whites have fewer calories and fat than eggs and are cholesterol-free! Whites are high in protein and also contain potassium, magnesium, calcium zinc and iron. They're a good source of riboflavin and selenium with essential vitamins such as folate, B12 and niacin.

You may substitute 4 whole eggs for egg whites.

Related Products

Related Recipes

There was an error loading the Component. Please try again later.

Find a Party OR Find a Consultant OR Just Shop

You will not be connected to a party or Consultant.

You will not be connected to a party.

# data[].attributes.attachment_link.description
The Microwave Egg Cooker makes this frittata for two come together so quick and easy! 2 Slices uncooked bacon, diced 1/2 small zucchini, ends trimmed and cut in half 1 tbsp (15 mL) finely diced onion 6 egg whites 1/4 cup (50 mL) grated Parmesan cheese, divided 1/8 tsp (0.5 mL) salt 1/2 plum tomato, seeded and chopped Divide bacon into wells of Microwave Egg Cooker.

# data[].attributes.headline
Veggie Noodles with Greek Yogurt Alfredo Sauce

# data[].attributes.subject
Veggie Noodles with Greek Yogurt Alfredo Sauce

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
Greek yogurt lightens this alfredo up, combine that with your healthy spiralized vegetables and you have a creamy and healthy dinner!

Ingredients

Vegetables
4 large zucchinis, ends trimmed, cut into halves or thirds

1 medium sweet potato, peeled, ends trimmed, cut in half

Sauce
1 oz (30 g) fresh Parmesan cheese (1/4 cup/50 mL grated)

1 tbsp (15 mL) butter

2 garlic cloves, pressed

1/4 tsp (1 mL) ground nutmeg

1/4 tsp (1 mL) salt

2 tbsp (30 mL) gluten-free cornstarch

1/2 cup (125 mL) milk

3/4 cup (175 mL) 2% plain low-fat Greek yogurt

Toppings
3/4 cup (175 mL) shredded Italian cheese blend or shredded mozzarella cheese

1 plum tomato, seeded and chopped

Directions

1. Preheat the broiler. Place an oven rack 2-4" (5-10 cm) from the heating element. For the vegetables, spiralize the zucchini with the the ribbon blade on the Veggie Spiralizer. Place in the Rockcrok® Everyday Pan. Using the fettuccine blade, spiralize the sweet potato. Arrange on top of the zucchini. (Note: Pan will be very full)

2. Microwave, covered, on HIGH 6-9 minutes or until the vegetables are crisp-tender. Drain the vegetable noodles well and press down with paper towels to get rid of any extra moisture.

3. Meanwhile, for the sauce, grate the Parmesan cheese with Microplane® Adjustable Fine Grater; set aside.

4. Place the butter, pressed garlic, nutmeg and salt in the Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until the butter is melted.

5. Place the cornstarch in a small bowl. Slowly whisk in the milk. Whisk the milk mixture into the batter bowl with the garlic mixture. Microwave, uncovered, on HIGH 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until thickened. Whisk until smooth. Stir in the Parmesan cheese and yogurt (sauce will be thick).

6. Add the sauce to the vegetable noodles in the pan. Top with shredded cheese and broil 2-4 minutes or until the cheese is melted. Remove from oven; top with tomatoes.

Nutrients per serving:

Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 17 g, Fiber 3 g, Protein 12 g

Cook's Tips:

To save time, you may use 1 cup (250 mL) of jarred reduced-fat Alfredo sauce for the Greek Yogurt Alfredo Sauce.

Make sure to drain the vegetable noodles after cooking so the sauce doesn't get too watery.

Related Products

Related Recipes

There was an error loading the Component. Please try again later.

You will not be connected to a party or Consultant.

You will not be connected to a party.

# data[].attributes.attachment_link.title
Veggie Noodles with Greek Yogurt Alfredo Sauce

# data[].attributes.attachment_link.description
Greek yogurt lightens this alfredo up, combine that with your healthy spiralized vegetables and you have a creamy and healthy dinner!

# data[].attributes.headline
Parchment Baked Chicken 4 Different Ways! 

# data[].attributes.subject
Parchment Baked Chicken 4 Different Ways! 

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
Parchment-Baked Chicken 4 Ways

Serves 1
TOMATO PESTO CHICKEN
INGREDIENTS
12x18 inches parchment paper or aluminium foil

1 chicken breast

5 ounces asparagus

1 roma tomato, sliced

2 tablespoons pesto

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Cut the ends of the asparagus and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt and pepper.

5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

BARBEQUE
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1 small potato, sliced

1/4 onion, sliced

3 tablespoons barbecue sauce

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up

3. Quarter the potatoes and thinly slice the onion.

3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.

4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.

5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

7. Enjoy!

GARLIC PARMESAN CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 zucchini, sliced

1 clove garlic, minced

2 tablespoons butter

2 tablespoons parmesan

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Slice the zucchini into rounds and lay them on one half of the parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.

5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

FAJITA CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 red pepper, sliced

1/2 yellow pepper sliced

1/4 red onion, sliced

3 tablespoons salsa

1 tablespoon Mexican cheese blend

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt & pepper.

5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

# data[].attributes.attachment_link.description
Serves 1 TOMATO PESTO CHICKEN INGREDIENTS 12x18 inches parchment paper or aluminium foil 1 chicken breast 5 ounces asparagus 1 roma tomato, sliced 2 tablespoons pesto 1 tablespoon olive oil Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400°F/200°C. 2. Fold the parchment paper in half, then open up.

# data[].attributes.headline
Chili Lime Chicken and Sweet Potato One Skillet Meal

# data[].attributes.subject
Chili Lime Chicken and Sweet Potato One Skillet Meal

# data[].attributes.body
http://shopmyplexus.com/susantillery

# data[].attributes.attachment_link.readable_text
This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe with delicious Southwestern flavor. Serve with a dollop of yogurt and a squeeze of lime! If you love one pot recipes, be sure to check out my Pinterest board {ONE POT WONDERS} and follow along for more easy dinner inspiration!
It's really starting to feel like summer out there! The garden is semi-planted, the BBQ has been on non-stop, LOTS of ice cream has been consumed. The flip flops have been flip flopping, the sprinklers have been sprinkling, the cold beers have been kh-chh'ed (that was the sound of a beer bottle opening, FYI).

And for some reason, summer makes me kind of lazy...you know? That house cleaning? It can wait....the laundry? It can wait, too. I have more important things to think about. Like lounging on my deck. With one eye semi-open and on Kai. Because that kid is SO much trouble, so lounging is never all that restful in reality.

Well, product of that laid-back easy summer attitude I've had lately is this super easy and delicious chili-lime sweet potato and chicken skillet...so easy, super tasty, and only one pan to wash up. Woo hoo!

I guess you could say that I'm on a bit of a one-pot/one-pan bender lately.

It all started with this round-up of 19 Healthy One Pot Dinners. I had so much fun looking at all of the creative and delicious ways that dinner can be cooked in one pot or pan, and have been inspired ever since!

I wanted to break away from the pasta for this one, and cook up something with vibrant Mexican flavors....and voila!

This is one seriously protein-rich dinner...between the black beans and the chicken breast, there is no way you're going to be hungry after this!

The sweet potato and chicken skillet recipe is also packed with fresh veggies: sweet potato, bell peppers, and red onion...feel free to substitute whatever you have on hand...this is an easy 'clean out the fridge' kind of meal. I'll bet zucchini and corn would also be tasty in here!

Everything is cooked up in some chicken stock and seasoned with chili powder, cumin, and lime zest. Both Ben and I just couldn't get enough of these flavors, and the left-overs made for a great lunch the next day!

So...if you are anything like me, and tend to get a little bit 'lazy' when it comes to cooking (and especially when it comes to washing dishes) in the summer, this is the dish for you! Easy prep, easy cooking, and only one pan to wash up. So you can get back to lounging on the deck...or whatever your favorite summer activity happens to be 😉

More easy summer chicken dinner recipes:

Products used in this recipe:

# data[].attributes.attachment_link.title
Chili Lime Sweet Potato and Chicken Skillet

# data[].attributes.attachment_link.description
This Chili Lime Sweet Potato and Chicken Skillet recipe is a healthy one pan dinner recipe with delicious Southwestern flavor. Serve with a dollop of yogurt and a squeeze of lime! If you love one pot recipes, be sure to check out my Pinterest board {ONE POT WONDERS} and follow along for more easy dinner inspiration!

# data[].attributes.body
http://shopmyplexus.com/susantillery/

# data[].attributes.body
Visit my website to order your Plexus products!  http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.description
Looking for an easy gluten free pizza? These Cauliflower Pizza Bites from Delish.com are amazing.

# data[].attributes.body
Note: I also add a can of artichokes to increase the veggie intake in this recipe.   Visit my website to order your Plexus products!  http://shopmyplexus.com/susantillery/

# data[].attributes.attachment_link.readable_text
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta!

Here's a few tips on how do you make perfect zucchini lasagna:

Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness settings to cut the zucchini into thin 1/8th inch thick ribbons, it's quick and easy but please be careful you don't cut yourself.

Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it's grilled, I leave it on paper towels to soak up extra water while I make the sauce.

I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. The results are worth the extra steps, don't skip them!

If you love this recipe, you may also enjoy:

Watch the video:

Zucchini Lasagna

Ingredients:

Directions:

# data[].attributes.attachment_link.description
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! Start by cutting the zucchini ribbons which replace the noodles in this dish.

# data[].attributes.headline
Plexus 96 Protein Smoothie Recipes and More

# data[].attributes.subject
Plexus 96 Protein Smoothie Recipes and More

# data[].attributes.body
Scroll down on this link to see all the recipes.  Visit my website to order your Plexus products!  http://shopmyplexus.com/susantillery/