Loaded Cauliflower Casserole

20171015_125314Happy Wednesday y’all! Sorry it’s been so long since I posted, been super busy baking it up and trying to expand my market, developing new recipes. I do a stock pile of recipes to share with you all, though.  Today, though, I had to start with this one for Loaded Cauliflower Casserole.

I prepped this on a Saturday, it was super easy, and then just baked in on a Sunday afternoon for the Lions game (my husband is from Michigan, meaning they are die-hard Lions fans). It was so simple, yet so good.

My husband may have even tricked my sister-in-law into eating it. She may be a slightly picky eater, so he told her after eating it, that it was cauliflower and not potatoes. And she did say it was good, so I would consider that a win!

I added chicken for some added protein and so I could make just one single dish. I love one skillet or one dish meals. It makes cleaning up a lot nicer too.

Loaded Cauliflower Casserole

  • 1 head cauliflower
  • 2 tbsp butter
  • 1 tbsp cream cheese
  • 2 chicken breast
  • sea salt and pepper
  • Italian seasoning
  • 6 slices bacon
  • one bundle green onion
  • 1 cup shredded cheese

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Gouda Mashed Cauliflower

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I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.

One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.

I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.

But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.

I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.

Smoked Gouda Mashed Cauliflower

  • 1 head cauliflower
  • 3 sliced sliced Gouda cheese
  • salt and pepper to taste
  • 1 tbsp butter or ghee
  • Garnish: crumbled bacon

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Butternut ‘Noodles’ with Apples & Bacon

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Today we continue on with dinners that we like to eat at home.

One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!

For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.

My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.

I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.

So delicious and yummy!

20170815_190418Butternut Noodles with Apples & Bacon

  • 1 butternut squash
  • 3 slices of bacon
  • 1 Granny Smith apple
  • 6 oz. ground sausage
  • cooking fat for cooking: coconut oil, ghee, butter
  • salt and pepper to taste

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Bacon-Wrapped Hamburgers

20170812_185057Happy Monday All!

Man it’s been a moment since I posted a recipe. Sorry, been a bit busy. Plus I’ve mentioned this before, but I tend to eat really simply at home, so I haven’t made anything new.

This is one of those simple things I like to eat at home.

Really I didn’t want to make plan old hamburgers for dinner. Plus with summer winding down (or so I am hoping, sorry I’m a Fall/winter girl), I figured I’d take advantage of burgers for dinner.

I did fill these with a little cheese and if I were making these for myself I would have used goat cheese. However, my husband, who I love so much, does not like goat cheese. Which is cool, we can’t agree on absolutely everything. So I sacrificed and filled them with smoked Gouda. Just as good. You can feel free to omit any cheese, however, and just wrap them in bacon.

I enjoy mine on lettuce. Last week, I did make a delicious pretzel bun, which I am refining to share with you one day. And there are loads of fry varieties you can choose from. I do like sweet potato. But rutabaga is really good too. Click the link to get a recipe for rutabaga fries. Ooh or plantains. Click that link too.

20170812_183446Bacon Wrapped Hamburgers Continue reading “Bacon-Wrapped Hamburgers”

Pulled Pork Stuffed Sweet

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This recipe is a duet of sorts, a duet of culinary creations by husband and I. My husband can definitely throw down in a kitchen. And he is a for sure boss at managing and running one. But he cooks all day. Plus I love to cook as well, so I generally try to cook for us at home, so he can relax and get out of the kitchen. This also gives me ample time to play and experiment with new recipes. Which is good and bad for Zach. Not everything I make is a home run the first at bat (like the tator tots that took me three attempts or my first round of pot pie). But he is always gracious, kind, and he gives me his honest opinion. The part is the most important part. I do not need people to just fluff my tail feathers. If something needs adjusted or tweaked I NEED to know before I go sharing. So I am unbelievably grateful for being surrounded with such honesty and truth.

I had never planned on posting or sharing this recipe, though (I have them planned through July already). It was just something I sort of strung together. Zach had some pulled pork in the fridge. We love sweet potatoes, but we have only eaten them just baked one time (on our first camping trip to Brown County, around a year ago). So I just started baking potatoes. Thought I would stuff the pork inside of them rather than serving it on the side. And I fried a couple pieces of bacon, because, why not? Zach raved about this lunch the whole time we were eating. “Babe this is good.””Babe this is so good.””Seriously.”

With this feedback I could not, not post it. And I love that it is a combination of the two of us. Plus it’s easy. Make the pork in the crock pot. just bake a potato. Anyone can do it.

Pulled-Pork Stuffed Sweet Potatoes

  • 2 sweet potatoes
  • 1-2 tablespoons of bacon fat
  • salt and pepper to taste
  • 2-3 pieces of bacon
  • 8 oz. pulled pork

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Meatlovers Egg Muffins

 

IMAG2168.jpgEgg muffins have been one of my families favorite recipes for the past decade. We prepped them to take on every family vacation and travel trip. Dad and I both used them in cooking classes. What’s great about them, is the ability to customize them. This is something I think is essential to healthy eating success. I’ve worked with hundreds of people on eating programs. We are all unique individuals. So health is not always a one-size-fits-all. There are some super die-hards out there, who see in black in white when it comes to eating. I used to be one of them. But my perspective has changed. This black and white view is no longer serves me. There are so many variables to consider with health. Eating is key. I agree with that wholeheartedly. But being super stringent, I believe can be counter-productive. Stress I believe is just as detrimental to health as a poor diet. Stress rules the world. We are sucked up in busy, tight schedules. Stress. Jobs. Stress. Families. Stress. Exercise. Exercise is good but can be abused. Overexercising is not a positive. It places extra stress on your body. And then we stress and over-analyze everything bite we take. I used to do so much research, it honestly made me afraid to eat. My relationship with food really took a hit.

So I’ve had to ease up. Love my body. What it does. Respect it. Love the food I put in my body. I don’t eat gluten or processed foods. But sometimes I use butter or I’ll eat a little cheese. Or I’ll eat one of the baked goods I make. Or I’ll make coconut milk ice cream for Zach and I. I don’t scrutinize and punish myself for eating any longer. Eating became a shameful practice, which creates a nasty circle. If my eating wasn’t ‘perfect’ I would be so hard on myself. I would get down on myself. And feel bad about myself. We tie our self worth into our bodies, to our physical self. Which is BS. What matters is the condition of our heart, not the number on a scale. And I used to base my happiness and worth on that scale. I wasn’t living, but waiting for weigh-in’s. Then my happiness level depended on what it said. And then I waited for the next week. I looked great, but even at my smallest, it wasn’t enough. See how messed up this is? I couldn’t eat in front of people, I thought they too, were evaluating what I was eating. If I ate a bite of chocolate, my friends would freak and make a big deal. Anything ‘cheating’ got blown out of proportion. And I felt so under scrutiny. I stopped eating in front of people. There was such shame, in a fundamental human need. Continue reading “Meatlovers Egg Muffins”

Crispy Gluten-Free Buffalo Chicken

 

imag2232I love some buffalo chicken. My husband and I really enjoy a salad bar, especially in the summer time. Zach typically puts buffalo chicken on his. But he has joined me this year and has cut out gluten and dairy, to see how he feels  (he feels loads better for the record). And I have been working hard to cook us some delicious meals for us that he will love, without feeling like he’s restricted. So I have been planning this recipe for a couple of weeks. I made some fried chicken with tapioca and coconut flour two weeks ago (I’ll post that this week too), and it clicked: I should make this with buffalo chicken. I think I was more excited to make it for Zach and to transform something he likes into a better option.

This was hands down one of my favorite recipes I’ve made the last month. And I have been posting and experimenting, a lot, so that is saying something. We ate it with salad, but it is good on it’s own with broccoli or sweet potato fries or tator tots (working on a recipe for this too). And it really didn’t take that long to make. SO GOOD!

Buffalo Chicken Salad

  • 1 lbs. chicken breast
  • 3 cups pork rinds
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1/3 cup tapioca flour
  • 1/3cup coconut flour
  • 2 eggs, local pasture-raised
  • ¼ cup coconut milk
  • 1 cup buffalo sauce

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