Archive for March, 2014

Cauliflower “Mashed Potatoes”

March 2, 2014

1 medium head cauliflower
1 tablespoon cream cheese/goat cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish (optional)
3 tablespoons unsalted butter (optional)

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Per Serving: Calories: 149; Total Fat: 11.5 grams; Saturated Fat: 7 grams; Protein: 5 grams; Total carbohydrates: 8 grams; Sugar: 4 gramsl; Fiber: 4 grams; Cholesterol: 31 milligrams; Sodium: 170 milligrams

Adapted from:


Healthy Chocolate Chip Cookies

March 2, 2014

I don’t feel as bad pigging out on these bad boys. No flour, all natural oils, the worst thing is the sugar. And honestly, better tasting than traditional cookies.

Preheat oven to 350 degrees F


1 C garbanzo bean flour
1 C oats
2 tsp baking powder
1 t cinnamon
sprinkling of coffee grounds

1/4 tsp sea salt
1 T natural peanut butter (salted)
1/2 C sugar
1/2 C coconut oil
3 tsp vanilla
1/3 C water

1 C chocolate chips


In a medium-sized bowl, add the wet ingredients with the sea salt. In a small bowl, combine the other dry ingredients and mix. Add the dry to wet ingredients and combine. Stir in chocolate chips.

Bake for 9-10 minutes. Cool on a cooling rack and viola!