среда, 10 ноября 2010 г.

Cauliflower Tortillas

Cauliflower Tortillas
Low-Carb Cauliflower Tortillas for the 17 Day Diet

A member of my community was craving a low-carb tortilla to use with my Slow Cooker Mexican Cilantro Chicken recipe I recently introduced in my C1 Challenge. She made a few adjustments from another cauliflower hash brown recipe I provided and came up with a Cauliflower Tortilla solution! Here’s Wendy’s version:


Cauliflower Tortillas


Ingredients


1 large head of cauliflower

2 large Eggs

1/2 to 3/4 cup non or low-fat shredded cheddar cheese (enough cheese to bind everything together)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and Pepper, to taste


Directions


Preheat oven to 400 degrees F.


Remove florets from head of cauliflower and rinse well.


In a medium size bowl, add your cauliflower florets and microwave on high for 3 minutes, or steam them on the stove top in a large pot, until cauliflower is cooked.


Allow cauliflower to cool for a few minutes. In a large bowl, mash the cauliflower until you reach a smooth consistency.


Place mashed cauliflower into either paper towels or a clean kitchen towel and squeeze all excess liquid from cauliflower. It’s really important to get as much as the liquid out of the cauliflower as possible.


Wendy’s tip: squeeze all liquid from cauliflower until your cauliflower resembles “sawdust” type of consistency and dryness.


Add all other ingredients to cauliflower mixture into a bowl and mix well to combine.


On a greased baking sheet, form 6 to 10 round-shaped tortillas (your number of tortillas may vary depending on the size and thickness of your tortillas).


Bake for 15 minutes on each side, or until golden brown.


Allow to rest for 7 to 10 minutes to allow tortillas to firm up prior to serving.


Wendy’s tip: make these earlier in the day if you can, and toast them up prior to dinner to get them a little crunchy!


Yields 6-10 tortillas, depending on the size you make them.


Approved for all cycles


Low-Carb and Loving It! Cauliflower Tortillas for your Next Taco Tuesday

Photo courtesy of Wendy Y.


Original article and pictures take 17ddblog.com site

среда, 3 ноября 2010 г.

Cauliflower Soup with Toasted Pine Nuts

Cauliflower Soup with Toasted Pine Nuts

Silky cauliflower soup gets a creamy, tangy flavor boost from plain yogurt which pairs perfectly with dried mint and toasted pine nuts.


creamy cauliflower

Brisk Fall days practically beg for a satisfying bowl of warm soup. As a proud member of Stonyfield Organic’s Clean Plate Club, I decided to create a recipe using local, seasonal produce that incorporates one of my favorite foods: plain yogurt.


It can be tempting to celebrate the season with heavy comfort foods but wouldn’t it be great to ring in the new year already feeling good about ourselves? Don’t get me wrong, there is a time and place for hot, fresh cider donuts but don’t forget to fill the body with good things, too!


Speaking of good things, cauliflower might not be bright red or leafy green but it is LOADED in health benefits:


  • Full of B vitamins including riboflavin, niacin and thiamine.
  • A natural source of dietary fiber, cauliflower helps promote digestive health while also keeping you fuller, longer.
  • Pregnant? Cauliflower is a great source of folate which helps prevent birth defects.
  • Antioxidant-rich cauliflower has been shown to reduce the risk of cancer, heart disease and stroke.
  • An excellent source of Vitamin C, loading up on cauliflower is a great way to strengthen the body’s immune function – just in time for cold and flu season!

Even better? Cauliflower is affordable, versatile, readily available and absolutely delicious.


Your fork is waiting.


Original article and pictures take cdn.thelemonbowl.com site