Oatmeal Muffins!

2 eggs3/4 c. brown sugar
3/4 c. apple sauce
1 1/2 c. almond milk
2 t. vanilla
1/2 t. salt
1 T. cinnamon
3 c. oats
2 t. baking soda
chocolate chips
blueberries
craisins
chopped walnuts


Mix all ingredients in a large bowl.  Let sit for 20 minutes before scooping into muffin cups.  Top with your favorite flavors (chocolate chips, blueberries, craisins, walnuts).  Bake at 350 degrees for 30 minutes.

Cauliflower Fried Rice!

1 head cauliflower

12 oz. extra-firm tofu, diced and baked

1 t. ginger

1 t. curry powder

1 t. cumin

1 T. coconut oil

1 onion, diced

1 bag frozen mixed vegetables

2 T. soy sauce 

2 eggs, lightly beaten

2 T. chopped green onions 

Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower until it is small and resembles rice.  Preheat a large skillet or wok to medium heat. Saute onion in coconut oil until soft.  Add frozen mixed vegetables and saute until tender.  Push the vegetables to the side and pour the beaten eggs into the center of the skillet.  Scramble the eggs. Once cooked, mix the eggs with the vegetables.  Add the cauliflower rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender.  Stir in the baked tofu and green onions before serving.

Sweet Potato Noodles with Chicken!

• 1 c. cashews
• 1 c. water
• 1/8 t. salt
• 1 clove garlic
• 1 T. olive oil
• 4 large sweet potatoes, spiralized
• 2 cups baby spinach
• 1 t. basil
• 1/8 t. black pepper
• 2 chicken breasts, grilled and sliced
• 
  
• Cover the cashews with water in a bowl and soak for 2 hours or so.  Drain and place in a blender with water, salt, and garlic. Puree until very smooth.  Heat the oil in a large skillet  and add the sweet potatoes; saute until tender. Add in the spinach and stir until wilted.  Add the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season with salt, pepper, and basil, and top with slices of grilled chicken.

Shrimp and Cauliflower Grits!

Florets from one large head of cauliflower, roughly chopped

1 c. chicken broth

1/4 c. Parmesean

1/4 t. black pepper

3 oz. diced bacon

2 cloves garlic, minced

1/2 c. white wine

15 oz. diced tomatoes

1 c. coconut milk

1 lb. shrimp

1 t. parsley

In a medium pot, simmer cauliflower in chicken broth until tender. Add a few tablespoons of coconut milk and cheese and mash with a potato masher until cauliflower resembles grits.  Heat a large skillet and brown the chopped bacon.  Stir in the garlic and white wine and cook until wine is reduced.  Add tomatoes, 1 cup of coconut milk, salt and pepper and simmer for 5 minutes.  Stir in thawed, pre-cooked shrimp.  Place cauliflower grits in a bowl and ladle the shrimp and sauce over the top.  Garnish with parsley.  

Apple Roses!

1 apple, sliced thin
1/2 lemon, juiced
1 t. cinnamon
1 T. brown sugar
1 sheet puff pastry

Microwave apple slices with lemon juice and water for 1 minute or until apples have softened.  Drain the water and toss apples in cinnamon and sugar.  Cut pastry into strips and line apples along the edge, skin side sticking out.  Fold the pastry up to secure the apples in a row.  Roll the apples and pastry into a spiral, creating a rose look.  Place each rose in a greased muffin tin.  Bake at 350 degrees for 30 minutes.  Serve with vanilla ice cream.

Buffalo Chicken Hot Dish!

1 large head cauliflower, grated in food processor
6 eggs
1 pound chicken, cooked and shredded 
1/2 red onion, diced
2 cloves garlic, minced
1/2 cup buffalo sauce
1/4 c. blue cheese crumbles

In a large bowl combine the grated cauliflower and eggs. Stir in the remaining ingredients and pour into a casserole dish.  Bake for 50 minutes at 400 degrees.