Creamy Cauliflower Mashed Potatoes

Ingredients

• 1 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 5 or so dashes of pepper
• Chives for garnish

Directions:

1. Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked.
2. Drain and dry using paper towels. Immediately place in food processor or blender. You do not want the cauliflower to cool.
3. Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper.
4. Sprinkle the top with chives and a few dashes of pepper. Serve!

Slow Cooker Pulled Pork Enchiladas

Ingredients

Pork
• 3 pounds boneless pork tenderloin
• 1 (14-ounce) can reduced sodium, fat-free chicken broth
• 1 medium yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 (4-ounce) can chipotle chile salsa (1 tablespoon chipotle chile pepper or hot chili powder may be substituted)
Sauce
• 2 (10-ounce) cans red enchilada sauce
• 3 tablespoons chopped fresh cilantro
• 1 (10-ounce) can tomatoes and diced green chile peppers
• 1 1/2 cups (6-ounces) crumbled reduced fat Feta cheese
• 16 (6-inch) flour or corn tortillas
Garnish
• Snipped fresh cilantro
• Diced tomato or quartered grape tomatoes
• Sour cream
• Additional Feta cheese

Instructions

Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork, broth, onion, garlic, cumin, chipotle chile salsa or chili powder, and salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 5 to 6 hours. (I cooked mine on low.)

Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.

In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the cilantro. Set aside.

In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the tomatoes and diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

Divide pork mixture and 1 cup cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

Sprinkle with additional chopped cilantro and tomato. If desired, serve with sour cream. Makes 8 servings

Nutritional Information:

Calories: 452; Fat: 12 g; Carbohydrate: 36 g; Fiber: 5 g; Protein: 48 g

Low Carb Sausage Roll Bites

Ingredients

1 link sausage, pre-cooked
1/4 cup coconut flour
2 packets sweetener
1/8 tsp salt
1/8 tsp baking soda
2 large eggs
1/4 cup coconut oil
1 tbsp water 
1/4 tsp maple flavoring

Directions

Cut sausage into 16 slices. In a microwavable bowl, combine coconut flour, sweetener, salt and baking soda. To the dry ingredients, add eggs, coconut oil, water and maple flavoring. Stir well. If mixture is thick, place into the microwave for 15-20 seconds. This will melt the coconut oil. Divide the batter among 16 mini muffin cups. Place a sausage slice on top and press slightly to bring batter up around the sides of the meat. Bake at 350 degrees for 20 minutes. Let cool 5 minutes before removing from the muffin cups.

Cauliflower Crust Pizza

Ingredients

• 1 head (Small Head) Cauliflower
• ¼ cups Parmesan Cheese
• ¼ cups Mozzarella Cheese
• ¼ teaspoons Kosher Salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Oregano
• ½ teaspoons Garlic Powder
• Red Pepper Flakes (optional)
• 1 Tablespoon Almond Meal (optional)
• 1 whole Egg

Preparation Instructions

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!