Cauliflower Tortillas

Bread is probably one of the top things I miss the most since starting the SCD. Luckily, there are a ton of SCD legal recipes online for pretty much anything I might be craving. A few weeks ago, I was in the mood for some soft tacos and so, I went on the hunt to find a good tortilla recipe. That’s when I came across this recipe for cauliflower tortillas. I also watched a separate YouTube video on it, which I found extremely helpful. For those of you who are more visual learners, the video will come in handy! Can we say genius?! I’ve experimented with cauliflower fried rice, cauliflower mash, and cauliflower crust pizza, all of which were a hit, and each time, I found it crazy how this vegetable can mirror the perfect substitute for bread and starchy carbs. So, when I found the recipe for cauliflower tortillas, I had no doubt the tortillas would taste fantastic.

One head of cauliflower made 5-6 tortillas. The only downside is that I felt it took quite a bit of time to prepare it all for so few tortillas. The plus side is that the tortillas tasted absolutely amazing, so amazing that no one would ever be able to know they were made out of cauliflower. They kind of tasted like corn tortillas but more flavorful. I should also mention that I spruced up the original recipe by adding oregano and thyme to it. You can feel free to add your favorite herbs to add as much flavor as you want. Also, word of advice: at the end when you’re browning your tortillas, make sure not to add any oil or cooking spray to the pan. The tortillas are already delicate, so I experienced adding any oil just made them more fragile. Just press them down lightly with a spatula to give them a nice golden color.

Here are how mine turned out:

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The ones topped with feta cheese are my husband’s. I garnished each taco with cilantro and some chopped green onions. My husband’s exact words were that I outdid myself and that this meal is now one of his new favorites.

Happy eating! Enjoy!

Baked Pesto & Cheese Stuffed Chicken with Brussels Sprouts

Two posts in one day?! Yes! I owe it to you guys and gals for taking so long to post a new recipe on here. So, I made baked pesto and cheese stuffed chicken breasts for dinner tonight, along with a side of Brussels sprouts. My husband raved about it and said this is up there as one of my all-time top dishes! SCORE!

Thanks to Pinterest for another recipe, which can be found here. I made some modifications, mostly because I didn’t have some of the ingredients on hand and because I thought it would taste good either way.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 tbsp Pesto
  • One slice of your favorite cheese (I used Tillamook’s medium cheddar)
  • 1 egg, beaten
  • 4 tbsp almond meal
  • Sea salt
  • Pepper
  • Olive oil

Preparation:

First, put your chicken breasts in a Ziploc bag and pound them. If you have a meat mallet that’s great but unfortunately, all I had to work with was a potato masher, which ended up doing the trick. Then, get your pesto and spread it on your chicken breasts. Cut a slice of cheese in quarters and put two quarters on each chicken breast on top of the pesto. Roll your chicken and secure with toothpicks (I needed 3 for each.)

In a bowl, beat your egg. Fill another bowl with your almond meal. Dip each chicken breast into the egg and coat with almond meal. Place in a 8 x 8 casserole dish that’s been coated with cooking spray. Drizzle olive oil on top of the chicken breasts. Place in a 375 degree heated oven and bake for 35 minutes.

Chicken 1

Follow the recipe for the Brussels sprouts here. I assure you that they will be the best darn Brussels sprouts you’ve ever had, even if you’re not a Brussels sprouts fan. The sprouts turn out crispy, salty, and delicious! Remember to season generously with sea salt.

And, voila! Here’s the finished product:

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Both the chicken and the sprouts were made in an hour. I love easy dinners that look like they took so much longer to make.

Enjoy!

Baked Frittata

Call me silly but I never knew, until recently, what a frittata was. Turns out it’s an open-faced Italian style omelette. It makes a great breakfast, is perfect for brunch or even lunch! The best part is that you can use whatever veggies you have in your fridge and just throw everything together.

I found the recipe here. I love that there’s an instructional video there, too, because it takes out the guess work. Here’s how mine turned out:

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I used zucchini and rosemary from our garden, sun dried tomatoes, onions, and garlic for my frittata. The end result was delicious and I even had leftovers to take to work for breakfast the next morning. I think this would have tasted even more wonderful with some turkey bacon and cherry tomatoes.

Enjoy!

Peanut Butter and Banana Bread Pudding

Last night I was in the mood for something sweet (no surprise) and was curious to see how my regular 4 ingredient peanut butter brownies would taste with a little banana added to them. The end result was that while the brownies didn’t have the consistency of brownies at all (hence, me calling this a bread pudding) it was still incredibly rich and tasty! The banana did make it watery but that’s why I call it more of a bread pudding — just scoop it out with a spoon and you’re good to go.

Ingredients:

  • Check out my original recipe for my All Natural Peanut Butter Brownies here (I doubled the original recipe in order to make this bread pudding)
  • Add 1/2 of a banana, cut into slices

Preparation:

Mix all the ingredients together in a bowl (except the bananas) and then, gently fold the bananas into the batter. Pour into a small, greased baking dish, and bake in a 350 degree heated oven for 18 minutes or until golden brown. Afterward, your bread pudding should look like this:

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Wait at least 20 minutes for it to cool. If you try to cut through the bread pudding right away, it will be a messy disaster because the banana filling will still be very hot and runny. I put mine in the fridge. Once it cools down, start cutting the bread pudding. Here’s a pic of how it will look (as you can see, we already devoured a few pieces):

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This dessert is incredibly rich and will be sure to satisfy even the biggest sweet tooth.

Enjoy!

Cauliflower Fried Rice

For a while now, I’ve heard about cauliflower fried rice and always wondered how cauliflower could match the consistency of rice itself. It wasn’t until I started the SCD and began experimenting with cauliflower more that I realized, strangely, it can take the place of rice and actually make you feel really full. I saw a handful of recipes for cauliflower fried rice on Pinterest and adapted one of my own. It’s a fairly easy recipe and took me 45 minutes to make, from start to finish.

Ingredients:

  • 1 head cauliflower
  • 3 cloves garlic, chopped
  • 1/2 c. green onions, chopped
  • 1 small white onion, chopped
  • 1 c. broccoli, cut into florets
  • 1/2 tsp coconut oil
  • Extra virgin olive oil
  • 4 eggs
  • 1 tbsp gluten-free soy sauce (omit for Specific Carbohydrate Diet)
  • 1 tsp gluten-free Worcestershire sauce (omit for Specific Carbohydrate Diet)
  • Sea salt, to taste
  • Pepper, to taste

Preparation:

Get your cauliflower and take off all its leaves, discarding them.

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Rinse your cauliflower with water. Cut your cauliflower in half and then, into small pieces, cutting and discarding the stems, so that it fits nicely in your food processor.

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Place your cauliflower inside your food processor. I used my Ninja.

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Pulse the cauliflower until it resembles tiny, rice like pieces.

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I pulsed mine into two batches, since I didn’t want to overflow my Ninja.

After pulsing (it took me about 3-4 pulses), remove the cauliflower and empty it into a bowl.

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Now, chop up your onion, green onions garlic, broccoli, and set out your eggs.

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Drizzle a large nonstick pan with olive oil.

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Add your cauliflower.

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Saute your cauliflower for 10 minutes. 5 minutes into it, add your broccoli.

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After the full 10 minutes has passed since you started sauteing the cauliflower, add your onions and cook until translucent.

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Add the coconut oil, wait a few seconds for it to melt, and start sauteing the garlic.

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Add the green onions.

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While the green onions are cooking, get a smaller nonstick pan for your eggs and spray with cooking oil.

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Crack your eggs inside the pan.

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Start scrambling your eggs inside the pan.Image

Once your eggs have scrambled, turn off the heat.

Add your soy sauce to the other pan with the cauliflower fried rice, as well as your Worcestershire sauce. Add salt and pepper, to taste.

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Add the eggs to the cauliflower fried rice.

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Mix everything together.

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Remove from heat.

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Voila!

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Now, go see how many people you can fool into thinking this is real rice!

Enjoy!

Apple and Berry Crumble

I’ve been slacking, somewhat, lately, when it comes to experimenting with new dishes. In the past few weeks, the latest I’ve tried have been this apple and berry crumble, as well as cauliflower fried rice (which is amazing!) The apple and berry crumble is perfect for those moments when your sweet tooth gets the best of you but you still want to eat something clean.

Ingredients:

  • 2 apples, peeled and cut into chunks
  • A handful of mixed frozen berries (I use Costco’s Kirkland brand of Nature’s Three Berries, which has raspberries, blueberries, and marionberries)
  • 1 egg white
  • 1 c. almond flour
  • 1 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • Honey to drizzle on top

Preparation:

Spray a 8 x 8 dish with cooking spray and add your apples and berries. Mix the egg white, almond flour, coconut oil, and lemon juice. Separate your “crumble” into chunks and crumble on top of your fruit. Sprinkle the cinnamon. Drizzle honey on top. Bake at 400 degrees for 20 minutes.

Apple and Berry Crumble

This dessert is so heavenly! I was a little worried tomorrow’s leftovers would turn soggy from the almond flour crumble but it held up nicely.

Enjoy!