I am pretty much in LOVE! If you love rice and want to eat it without the carbs, try Cauliflower rice!
Head of cauliflower.
Seasonings. (I used butter, salt and pepper)
Microwave safe dish with a lid
What you do:
Cut the cauliflower from the head and cut it into smaller pieces. Wash and dry the pieces and then put them into the blender/food processor and mix it till it is the size of rice. Add Cauliflower into microwave safe dish with the lid (nothing else, don’t add water) and microwave for 5 minutes. When it is done add what ever seasoning you would like!
Here’s another great and healthy Quinoa Salad. I used a combination of white and red Quinoa.
Asian Quinoa Salad
3/4c. uncooked Quinoa
11/2c. water or Chicken Broth
1c. Sugar Snap Peas or Snow Peas trimmed and cut in half
Bring to a boil then lower to med low and cook 10 minutes. Then toss in Snow Peas and cook for 6 minutes more.
Remove from heat and add remaining ingredients.
2-3 C. shredded Coleslaw mix or (shredded cabbage and carrots)
1 Red Bell Pepper sliced thin
3T. Cilantro Chopped
2T. Green onions sliced
1T. Sesame Seeds
1T. Rice Wine Vinegar
2T. Orange Marmalade
2t. Sesame Oil
1T. Ginger root minced
Juice from 1 lime
pinch of Cayenne pepper
1t. garlic minced
Mix altogether until combined well. Pour over Quinoa and toss.
Adapted from Weight Watchers
This is an awesome Granola that you can tailor to your likes It is really good you will end up eating a lot of it for a snack.
Preheat oven to 300
1/2c. brown sugar
1/3c. coconut oil (melt if its solidified)
Microwave these ingredients in a large bowl until sugar is dissolved. About a minute or two then add:
3 cups of oatmeal
Mix together well until all is coated well then spread on a lightly Pam sprayed baking sheet and bake 15 minutes stirring about half way through. Then add:
1c. finely shredded dried coconut (I prefer unsweetened you can get this at Sprouts)
Stir this into oatmeal mixture and return to oven for 15 minutes more until golden brown.
Let cool completely and add 1c. dried fruit if desired such as Craisins, blueberries, raisins, apricots.
There you have some awesome granola for your homemade yogurt.
Making Homemade yogurt is easy and inexpensive. You can make a whole lot for a lot cheaper than store-bought. I always like to try things like this and cheeses to see the difference in tastes and for the challenge. I know they have little machines that you can buy to make your yogurt but that’s just one more appliance and you most likely have the stuff to do it at home. There are a lot of different ways to make it out there but after some research I found the best one was to use your crock pot. Bought yogurt will have a different consistency maybe a little thicker or gelatiney because they add gelatin or Pectin to thicken it especially the low-fat versions. You can thicken yours as well but do it more naturally by setting over a cheese cloth lined sieve.
1/2 gallon of milk (whole or 2% works best but you can use 1% and add powdered milk it helps elevate the thickness)
1c. of plain yogurt with active cultures (make sure it has the live cultures Greek yogurt has these but make sure it says it on container)
1/2c. powdered milk if using 2% or lower milk
Pour milk into crock pot put lid on and turn onto high. You want to get it until its starting to boil or 180 degrees to kill off any extra bacteria or it will kill your live cultures. This takes about 11/2 to 2 hours. Then take off lid and let it cool down to 110 degrees or when you can put your finger in it and leave for 10 seconds. Stirring it a little helps it cool down a little faster. Mine took about 45 minutes to an hour to get to this point.
Stir a little of the milk into the plain yogurt you purchased to help loosen it up and then add all to crock pot add your powdered milk or a single packet of gelatin at this time if using. Stir it in well. Put lid back on and wrap in a large towel to hold what heat is left in. Set aside for 8 to 10 hours.
I usually do this part at night before going to bed so its ready in the morning.
I did not add any powdered milk I used half whole milk half 2%. If you like your yogurt a little on the thinner side jar up now and place in fridge and it will thicken a little more. I like mine thicker so I poured it into a cheesecloth lined seive and set over a bowl in the fridge for a few hours. What collects in the bowl below is Whey. You can use this to make your own protein shakes if desired it so good for you.
After this I put into jars or small containers and out in fridge.
There you have it. It lasts 7 to 10 days. If you want to make yogurt on a regular basis freeze 1 cup portions to use for your live cultures instead of purchasing it.
To eat you can flavor it with 1 -2 T. of jam (that’s how my kids like it) or with a tablespoon or two of honey or agave nectar with a sprinkling of granola, or a packet of stevia.
Sure, peanut butter and apples is AMAZING!! But have you tried honey, low fat greek yogurt & whey protein powder with apples? OMFG it tastes so yummy!
I bake my kale for a chip like substitute. I put the oven on 400 degrees and bake it for 9-12 minutes (depending on how crispy you like it).
Wash the kale.
Place it on a baking sheet.
drizzle olive oil on it (I mean DRIZZLE, do not pour)
add your favorite seasonings (my fav is pepper, salt, cayenne & cumin)