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Recipes

CHEESY CAULI BITES

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INGREDIENTS

  • 2 cups riced cauliflower (I let mine thaw a bit)

  • 1 cup sharp cheddar cheese, shredded

  • 1/4 cup mozzarella cheese, shredded

  • 1/4 tsp onion powder

  • 1 egg

  • 1/2 tsp garlic salt

  • 1/4 cup gluten free breadcrumbs

DIRECTIONS

  1. Preheat oven to 400 degrees F.

  2. In a bowl, combine all ingredients and mix well.

  3. In a mini muffin pan, spray generously with cooking spray and then put 1 tablespoon of the cauliflower mixture into each well and press down.

  4. Bake for 20 minutes and then remove from the oven. Serve immediately. Pairs great with marinara sauce or ranch dressing!

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Breakfast

LOW CARB CINNAMON SUGAR DONUTS

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INGREDIENTS FOR DONUTS

  • 2 cups almond flour

  • 1/3 cup monk fruit sweetener (use 1/2 cup if you like sweeter donuts)

  • 1/4 cup almond milk

  • 3 eggs

  • 1 tbsp cinnamon

  • 2 tsp baking powder

  • 1 tsp vanilla extract

INGREDIENTS FOR CINNAMON SUGAR GLAZE

  • 2 tbsp butter, melted

  • 2 tbsp monk fruit sweetener

  • 2 tsp cinnamon

DIRECTIONS

  1. Preheat the oven to 350 degrees.

  2. In a medium sized bowl, combine all of the ingredients for the donuts (not the glaze). Mix well.

  3. Spray your donut pan with cooking spray, even if it is silicone. Spoon batter into the donut holes and fill each about 3/4 of the way full.

  4. Bake for 18-20 minutes. Remove from oven and allow to fully cool before removing from the pan.

  5. On a small plate, combine monk fruit sweetener and cinnamon for the glaze. Dip one side of each donut into the melted butter and then into the cinnamon sugar mixture.

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Recipes

BROCCOLI CAULIFLOWER SALAD

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INGREDIENTS

  • 2 cups broccoli, chopped

  • 2 cups cauliflower, chopped

  • 1/2 cup cheddar, shredded

  • 2 tbsp salted sunflower seeds

  • 3 slices of cooked bacon, chopped

  • 1/2 cup light mayonaise

  • 2 tsp truvia

  • 1 tsp apple cider vinegar

DIRECTIONS

  1. Add all of the ingredients to a bowl and combine. Simple as that 😉 Salad is best after refrigerating for an hour before serving.

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Main Dish

Cauli-Cheeseburger Soup

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INGREDIENTS

  • 2 tsp olive oil

  • 1/2 cup diced onions

  • 1/2 cup diced celery

  • 1 tsp garlic, minced

  • 1 lb lean ground beef (I used 96/4)

  • 4 cups beef broth

  • 2 bags of frozen cauliflower florets (two 10 ounce bags)

  • 1 tsp mustard

  • 1 tsp dried basil

  • 1.5 tsp dried parsley

  • 1 tbsp tomato paste

  • 1 can diced tomatoes

  • 1.5 tsp garlic salt

  • 1/4 cup whole milk

  • 2 tbsp nutritional yeast

  • 1.5 cups shredded sharp cheddar cheese

  • Salt and pepper

DIRECTIONS

  1. In a large pot over medium heat, add olive oil, onion, celery and garlic. Cook until the onions are translucent, 2-3 minutes.

  2. Add ground beef. Break apart the meat and cook until no longer pink, about 5-6 minutes.

  3. Add beef broth, frozen cauliflower, basil, parsley, tomato paste, diced tomatoes and garlic salt. Bring broth to a boil and then reduce to a simmer. Stir occasionally and allow to simmer for 20 minutes, or until cauliflower is tender.

  4. Break larger pieces of cauliflower apart to bite size pieces and then add milk, nutritional yeast and cheddar cheese. Stir together until fully melted and remove from heat. Season with salt and pepper to taste.

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Breakfast

Gluten Free Everything Bagels

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Cannot take full credit for this recipe as I adapted from Skinnytaste!

INGREDIENTS

  • 2 1/4 cup gluten free flour (I used Bobs 1:1 flour)

  • 4 teaspoons baking powder

  • 1.5 teaspoon kosher salt

  • 2 cup non-fat Greek yogurt

  • 1 egg

  • Egg whites

  • Everything but the bagel seasoning

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. Place parchment paper on a baking sheet and spray well with cooking spray.

  3. In a bowl combine flour, baking powder and salt. Add the yogurt and egg then mix until well combined, it will look like small crumbles.

  4. Knead the dough on a clean countertop a few times until dough is tacky, but not sticky.

  5. Divide into 7 equal balls and then roll each ball into thick ropes and join the ends to form bagels.

  6. Brush on egg whites and sprinkle with seasoning.

  7. Bake for 25 minutes and allow to cool before diving in!

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Main Dish

Meatball Parmesan Casserole

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INGREDIENTS

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  • 2 lbs ground chicken

  • 1 egg

  • 1/4 cup heavy cream

  • 1 tbsp garlic, minced

  • 1 tbsp italian seasoning

  • 3/4 cup parmesan cheese, grated (divided)

  • 2 cups marinara

  • 1 cup mozzarella

  • 1 cup ricotta cheese

  • Dried oregano

  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. In a bowl, combine ground chicken, egg, heavy cream, garlic, italian seasoning and1/2 cup parmesan cheese. Mix together and then form 12 meatballs.

  3. Place meatballs in a 9×13 pan that is sprayed with cooking spray. Top with marinara and then spoon dollips of ricotta over the meatballs. Lastly, top with mozzarella, salt and pepper to taste and sprinkle with oregano.

  4. Bake in the oven for 35-45 minutes, or until meatballs are fully cooked through.

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Main Dish

Jalapeno Popper Chicken

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Recipe adapted from SkinnyTaste.

INGREDIENTS

  • 2 chicken breasts

  • 1 jalapeno, chopped and seeded

  • 2 ounces of low fat cream cheese

  • 2 slices of cooked bacon, chopped

  • 1/2 cup mexican cheese, shredded

  • 1 tbsp lime juice

  • 1 tbsp olive oil

  • 1/4 cup gluten free breadcrumbs

  • Salt and pepper

  • Toothpicks

DIRECTIONS

  1. Preheat oven to 425 degrees.

  2. With a sharp knife, slice chicken in half horizontally to butterfly it open.

  3. In a bowl, combine jalapeno, cream cheese, bacon and mexican cheese. Salt to taste. Mix together.

  4. Spoon half of the jalapeno mixture into each chicken breast.

  5. Roll chicken breasts up horizontally and secure sides together with toothpicks.

  6. Combine lime juice and olive oil in one bowl and gluten free breadcrumbs in a separate bowl.

  7. Dip chicken in the lime juice mixture and then coat in breadcrumbs. Spray coated chicken rolls ups with cooking spray or olive oil.

  8. Place chicken roll ups in a 9×13 pan and bake for 20-25 minutes, or until it reaches an internal temperature of 165 degrees F. I broiled mine for the last 2 minutes to make it golden brown!

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Recipes

Crispy Cheesy Broccoli Bites

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INGREDIENTS

  • 1 head of broccoli (chopped into bite size pieces)

  • 1/4 cup almond flour

  • 1/4 cup cheddar cheese, shredded

  • 1/4 cup parmesan cheese, grated

  • Salt to taste

  • 2 eggs or an egg replacer (I used an egg replacer)

DIRECTIONS

  1. Preheat airfryer to 300 degrees.

  2. In a small bowl, whisk the eggs.

  3. In a separate bowl, mix together almond flour, cheddar cheese, parmesan cheese and salt.

  4. Dip the top of each piece of broccoli in the egg and then dip them in the cheese mixture until completely covered. To get the mixture to stick, press firmly into mixture.

  5. Place in the airfryer gently and cook for 7-8 minutes. NOTE: airfryers can vary in cooking times, so I recommend checking on them after 5 minutes to be sure they don’t overcook.

  6. Enjoy! They are great with greek yogurt ranch dressing!

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Main Dish

Pizza Stuffed Peppers

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INGREDIENTS

  • 2 large bell peppers (halved with seeds removed)

  • 1 cup of mozzarella cheese

  • Turkey pepperoni

  • Canadian Bacon (diced)

  • Turkey Sausage (I used Jimmy Dean’s crumbled turkey sausage)

  • Pizza sauce

  • Italian Seasoning

  • Optional: olives, diced onions, mushrooms

DIRECTIONS

  1. Preheat the oven to 400 degrees.

  2. Bring a large pot of water to a boil and place peppers in the boiling water for 5 minutes.

  3. Remove from water and place on a paper towel to dry off.

  4. Place the peppers on a nonstick baking sheet, cut side up.

  5. Sprinkle in 2 tbsp mozzarella in each pepper, followed by 2 tbsp of pizza sauce. Fill the peppers with pepperoni, canadian bacon and turkey sausage.

  6. Add 2 more tbsp of pizza sauce and 2 tbsp mozzarella on top and sprinkle with italian seasoning and salt to taste.

  7. Put peppers in the oven for 15-20 minutes, or until cheese is golden brown.

  8. Enjoy!

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Main Dish

Chicken Bacon Ranch Zucchini Boats

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INGREDIENTS

  • 2 chicken breasts, shredded

  • 2 medium zucchini

  • 4 strips bacon, cooked and chopped

  • 1 clove garlic, minced

  • 1/2 cup ranch dressing (I love bolthouse farms greek yogurt ranch)

  • salt and pepper to taste

  • 1/2 cup Mexican blend cheese

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. In a medium mixing bowl stir together the chicken, bacon, garlic, ranch, salt, and pepper.

  3. Cut your zucchini in half lengthwise. Using a spoon scoop the seeds out of the zucchini to create a well for your filling. Place the zucchini into a 13×9 baking pan.

  4. Fill the zucchini with your chicken mixture.

  5. Sprinkle the tops of the zucchini with cheese and cover the pan with aluminum foil.

  6. Bake for 25-30 minutes and remove the aluminum foil and continue to bake for another 5 minutes.

Adapted from here.

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Main Dish

Spicy Chicken Meatballs

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INGREDIENTS

  • 2 lbs ground chicken

  • 3 teaspoons minced garlic

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 eggs

  • 1 cup breadbrumbs (I used gluten free)

  • 1/2 teaspoon paprika

  • 1/3 cup Franks hot sauce

  • 1 cup light brown sugar

  • 2 tablespoons apple cider vinegar

  • 1/4 cup lime juice (Add more if too spicy)

DIRECTIONS

  1. Preheat oven to 450 degrees.

  2. In a bowl, combine ground chicken, garlic, salt, pepper, eggs, breadcrumbs and paprika. Do not overmix.

  3. Roll chicken mixture into small meatballs and place on a nonstick baking sheet and bake for 11-14 minutes.

  4. Meanwhile, in a saucepan over medium high heat, add franks hot sauce, brown sugar, apple cider vinegar and lime juice. Stir and allow to come to a boil and then reduce and allow to simmer for 5 minutes.

  5. Once meatballs are done, remove from the oven and spoon the sauce over each meatball and then return to the oven for 2 more minutes.

  6. Remove from oven and enjoy!

NOTE: these are great if you make them earlier in the day and reheat later on!

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Main Dish

Parmesan Chicken Meatloaf

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INGREDIENTS

  • 2 lbs ground chicken

  • 1 tbsp + 2 tsp minced garlic, divided

  • 2/3 cup Italian breadcrumbs (I used gluten free)

  • 2 eggs

  • 2/3 cup fresh parmesan cheese, grated and divided

  • 3 tbsp fresh parsley, chopped and divided

  • Salt

  • 1 tsp olive oil

  • 3/4 cup heavy whipping cream

  • 2 ounces low fat cream cheese

  • Salt to taste

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. In a bowl, combine chicken, breadcrumbs, 1 tbsp garlic, eggs, 1/3 cup parmesan cheese, 3 tbsp parsley and salt. Mix together.

  3. Spray a muffin pan with non-stick cooking spray. Fill each muffin to the top with the chicken mixture. Mine made 13 muffins.

  4. Place in the oven for 20-23 minutes.

  5. Meanwhile, in a saucepan over medium heat, add olive oil and 2 tsp of garlic. Cook for 1 minute and then add heavy whipping cream, cream cheese and salt to taste. Whisk ingredients for about 3-4 minutes. Sauce should thicken a bit and cream cheese should be completely melted. Once melted, add in the rest of the parmesan cheese and stir until melted.

  6. Remove from heat and stir in 1 tbsp parsley and set aside.

  7. Once meatloaves are done, remove from the oven and top with a drizzle of parmesan sauce and enjoy.

TIP: If your sauce gets too thick, you can thin it out with chicken broth or a little water. If sauce doesn’t thicken enough, you can add extra parmesan or cream cheese.

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