Low carb Mac and cheese

Mmmmhh warm Mac and cheese. I haven't had this dish in a while. Partially because vegan cheese, to me, doesn't suit well with my taste buds.

The reason this is low carb is the utilization of cauliflower. This vegetable replaces carbs in vertically any dish, from potatoes to pizza crust, and now pasta! By dicing the cauliflower into small bite sized pieces, it feels like you are getting a carb.

Now for the cheese. The taste of strictly vegan cheese dissatisfied my taste buds. I used a mixture of vegan Parmesan and sheep Gouda, manchego, and cheddar. I am working on a vegan sauce. Hopefully coming soon.

I really like this dish because its fast. Perfect for a quick dinner.

Servings: 4 Total time: 25 mins
Preheat Oven: 350

Ingredients:
1 head of cauliflower
Few cups of water
3 1/2 cups of cheese, reserving a handful for creating a top "crust"
1/2 cup almond milk
1/4 gluten free bread crumbs or almond flour
1 onion, diced
1 tbs minced garlic
2 tbs corn starch
3 tbs vegan Parmesan
Garlic herbed pepper
Salt

Directions:
1. Heat a pot of water. While heating, place diced garlic and onion in an oven safe pan. Sauté until onions are translucent.
2. Once water comes to a boil, place entire diced cauliflower head into the water. This should take about five minutes. You want the cauliflower to be decently firm. If you insert a fork, it shouldn't go in seamlessly.
3. Add cauliflower into the pan once boiled. Sauté for 2 minute so the flavors can marry together.
4. Add almond milk, cheese, and stir until cheese melts. Add in corn starch.
5. The sauce should be slightly watered down. This is perfect. Add bread crumbs, Parmesan cheese, and remaining cheese on top. Then sprinkle with salt and peper.
6. Bake for 15 minutes.

Paleo bread

I have searched the Internet trying to find a paleo sandwich bread. None. There are no recipies for just plain bread. You can buy it, but not make it. So I took the liberty to just make my own. It's NOT COMPLETELY paleo because of the cream of tarter, I think. I'm not experienced enough to figured out the rising with paleo bread. it'll get there!! Here it is: enjoy.

Ingredients:
2 cup almond flour ( I use bob redmills)

1/2 cup of ground flax seed, there are mixtures of ground seeds that you can use. I also made a bread that has ground flax, pumpkin, acai, and sesame so that there are mutli sourced nutrients. It turned out good!

1/4 cup of egg whites

2 Tbsp olive oil and apple cider vinegar

1/4 cup of honey

1/2 tbsp cream of tarter

1 tbsp baking powder

Pre heat oven to 350

Directions:
1. Take all dry ingredient, except flax, and sift.

2. Mix together in an electric mixer. Then add egg whites. Beat until combined.

3. Add remaining ingredients and beat until combined.

4. Pour into a loaf pan and bake for 50 minutes or until center is completely cooked.

5. Let cool for about 1 hour, then remove from pan and slice!

Vegan Berry Parfait

I'm a regular at whole foods. I love those little random vegan treats they sell in their bakery. You cant always find them, but when you do it is quite a good day. They sell a parfait similar to this for almost $4. Thats pretty expensive to me! So, I was craving the parfait one day and decided to make my version.

This contains tofu. If you are afraid of tofu, even though you cannot taste it in this, then you can use cool whip or soy whip cream. I do not recommend this at all though. It wont have a parfait consistency.
Basically you are making fruit flavored whipped cream.

Ingredients:
I used lots of handfuls in this. I really hate measuring. So I made a rough cup estimate.

2 Handfuls (1 cup) raw halved pecans

Roughly 15-20 pitted dates, depending on size

1/4 Cup Agave, Honey, splenda, brown sugar, or stevia. I have only tried honey and agave, so no          promised results on the rest of the sweeteners.

1/2 Tray of silken tofu. I call it a tray, but the typical packaged tofu just halved.

3/4 Cup of mixed berries, I used frozen but refrigerated will work also. Just add a little bit more.

Directions:
1. Place pecans in a food processor until ground, then add the dates.
2. Set aside.
3. In a blender, place tofu, berries ( reserving some for finished product), and sweetener.
4. Now get out a cup, bowl, glass, whatever serving cup you'd like. Place 1/3 of the pecan mixture at the bottom of the cup. Pack it tightly.
5. Add the tofu mixture onto the pecans, only about 1/2 mixture.
6. repeat steps until no mixture remains. The amount of layers depends on you choice of cup size. Mine was very wide so I only got two layers.
7. Sprinkle a little pecan mixture and berries atop the finished product.
8. I recommend serving immediately, refrigeration raises the temperature of the frozen berries creating lots of excess water in the cup.

Winter vegetable soup

In winter everyone loves soup. It's so gray and hazy. Everyones tired. This soup is sure to warm you up as well as give you a boost of vitamins! Containing lots of powerful nutrients, this soup is a healthy choice! Beans are necessary in this recipe to keep you full. Without a protein source, this soup would leave you feeling hungry after only minutes after eating.

Ingredients:
4 carrots
2 small yellow zucchini
2 celery stalks
1 small onion
1 can of great white northern beans
A bunch of kale
3 cups of preferred broth

Directions:
1. Chop the onion and sauté in a pot covered with olive oil. This only takes a few minutes.
2. Add carrots and celery for 4 minutes.
3. Add beans and zucchini along with broth
4. Bring to a boil then let it simmer over medium heat for 25 minutes.
5. About the last five minutes and de stemmed kale, just sliced into smaller pieces.
6. Top with choice of cheese and serve right away.

Freezes well.

Vegan Cheesecake Bars

Yes, it's true. You really those words. Vegan cheesecake. Here it is:

Ingredients:

       Filling
6 oz tofutti cream cheese
6 oz tofutti sour cream
1/2 lemon, juiced
1/3 C agave
   
      Crust:
2 Cup raw pecans
1 1/2 Cup pitted dates
1/2 Cup unsweetend shredded coconut


Directions:
1. In a blender, place all the crust ingredients and crush until well mixed.
2. In a pie pan, "butter" the pan with coconut oil.
3. Place the crust into the pan and pat down until fully covering the pan.
4. Mix all the filling ingredients in a bowl.
5. Pour the filling on top of the crust.
6. Bake for 30 minutes in a 350 degree oven.
7. Let cool for an hour then place in the freezer for a few hours.

Product Review: Top 5 Packaged Snack Items

    I know lots of you are finding it hard to pick out things to eat that are packaged. Not to fear, there are many options at any grocery store. Hopefully this will come in handy!
   I will be posting more top 5 lists such as milk, cereal, frozen meals, flours, etc. if you would like something specific comment on this post.



1. PopChips: They are certified vegan and gluten free. For some reason I trust the product way more    when it is ertified. Plus, there are TONS of delicious flavors. I know its scary but try thai sweet chili and sweet potato flavored chips. They are awesome.

Photo Rights: popchips.com

2.Clif Bars/ Kits organic/ Clif crunch: The perfect afternoon snack or pre work out snack. I think I have tried dozens of protein and fiber bars. Seriously, the majority are awful. These taste the closest to dessert, no nasty after taste, and they are delicious (once again).

Clifbar.com

3. Skinny Pop: I have a deep love for popcorn. It's so salty and in perfect bite sized pieces, which make it so yummy. Skinny pop only uses oil, corn, and salt. Thats it. So consumers know that it is a safe choice.

Skinnypop.com

4. Kale Chips: Talk about health in a bag! This snack is packed with protein and is a power food. It will surly make you feel great! I love trader joe's brand and any of whole foods brands. Ill be posting a homemade kale chips recipe soon!!

5. Cereal: This is an awesome food for traveling and any age. Honey comb is my favorite, but almost every general mills cereal is gluten free. Plus, many gluten free brands have their own cereal. But, General mills cereal can be found ANYWHERE. In case you are traveling or something. I will be posting a complete list of cereals in a few days.

Flourless peanut butter chocolate chip cookies

These are ridiculously easy!! Contains no flour, milk, oil, gluten, and they can be made vegan. Whip these cookies up when you forgot to make a dessert or really have a desert craving. Since they are healthy, it's a better choice than most desserts out there. Enjoy. I know I did.

Ingredients:
1/2 C peanut butter
1/3 C chocolate chips
1 egg white
4 Tbsp of sweetener

Pre heat oven to 350.
Makes about 8 bite sized cookies

Directions:
1. Mix peanut butter and egg whites together then add remaining two ingredients.
2. Bake for 10 minutes in a 350 degree oven.

Bacon Goat Cheese Dates with Maple Soy Sauce

The bacon wrapped dates have been around for a while, but the goat cheese in the middle adds an unexpected tang and creaminess that multiples the flavor of this appetizer. Originally the idea of a soy dipping sauce sounded a little strange. Trust me it compliments the dates beautifully. Maple syrup? Yes, as a child I always dipped bacon in maple syrup. Bacon and syrup is wonderful, pulling this recipe into unknown territory. Try it at your next gathering. You will surely wow your guests.

Ingredients
7 slices of maple bacon
20 pitted small dates
Crumbled goat cheese
1/4 Cup Veganeese
1/3 Maple syrup
2 Tbsp Gluten Free soy sauce

Directions:

1. Preheat the oven to 400.
2. Slice the dates open so that it they are still one piece but you are able to stuff them.
3. Stuff goat cheese until full but still able to close dates with ease.
4. Wrap with uncooked bacon. I usually get two dates wrapped with each piece sometimes more.
5. Place dates on a prepared pan. Bake for 18 minutes or until bacon is fully cooked.
6. While dates are cooking, take a small dish and place 1/4 cup of veaganeese into it.
7. Slowly pour maple syrup into the veaganeese while whisking.
8. Once added, repeat with soy sauce.
9. Drizzle sauce over dates once cooked.