Wednesday, October 16, 2019

Roasted Garlic Mashed Cauliflower - Paleo, Keto and Low-Carb
Roasted Garlic Mashed Cauliflower is one of the best recipes for vegan garnish, keto, low-carb, Whole30 and Paleo that will surely be a hit at your Christmas dinner, Thanksgiving or on weekdays. This cauliflower mashed potato recipe will give you a super creamy mashed cauliflower that tastes just like mashed potatoes but is much healthier for you and low in carbohydrates and calories.

Roasted Garlic Mashed Cauliflower


Cauliflower Puree for a Cozy Climate


With Fall in full swing here, is it time for everything cozy, comforting, creamy and secretly healthy? ... Yes, this recipe for mashed potatoes with cauliflower fits perfectly.

I always tell my husband how much Q4 (October-December, with a few extra days in September!) is my absolute favorite time of year.

This time it starts with my husband's birthday on September 23rd and ends with my birthday and New Year's Eve.

The weather (finally!) starts to get a little chilly here in Texas and all the pumpkin spice and comforting things start to appear on the table. And this cauliflower puree is one of my favorite recipes to make.

Healthy alternative to cauliflower mashed potatoes


A disadvantage of these three months of the year is the amount of unhealthy food around us.

For some reason, much of our culture tends to associate comfort foods with unhealthy foods... but it doesn't have to be that way!

This cauliflower with roasted garlic puree is the perfect example of how eating healthy can also make you feel warm and cozy inside.

This cauliflower puree is not only super creamy and delicious (I swear, it tastes as good as these instant mashed potatoes!) but it's secretly low in carbohydrates, vegan, no dairy and Paleo!

Then you'll learn what ingredients you'll need for this cauliflower puree recipe, how to make cauliflower puree, preparing cauliflower, the best kitchen appliance for making cauliflower puree, storage and meal preparation tips, as well as a few dishes that taste great served with cauliflower puree.

Mashed cauliflower ingredients


This cauliflower puree recipe is made with some easy-to-find ingredients that are 100% gluten-free, vegan, Whole30, Paleo, keto and low-carbohydrate.


  • Cauliflower - Make sure you get a BIG cauliflower head to have enough cauliflower florets for the recipe.
  • Roasted Garlic - Learn how to roast garlic and prepare it up to 3 days in advance of making this recipe.
  • Herbs - Fresh rosemary and thyme are used in this recipe, but you can also try adding sage or tarragon.
  • Oil - A good quality olive oil will add a great deal of flavor to this side dish.
  • Milk - To get the right consistency, you'll need a touch of milk. Almond and cashew milk will work great!


How to make cauliflower puree


Making homemade cauliflower mashed is actually a fairly quick and easy process and consists of the following steps:


  1. Garlic roasted in the oven up to 3 days in advance.
  2. Prepare the cauliflower (read more about this below!)
  3. Add the cauliflower to a large food processor along with any seasoning ingredients. (In this recipe we use fresh herbs and roasted garlic!)
  4. Puree until smooth. Be careful not to mash too much or the mashed cauliflower will become too liquid.
  5. Optional: reheat mashed cauliflower potatoes in a saucepan over medium-low heat. Serve and enjoy!


Preparing cauliflower


Before you can make vegan cauliflower and keto puree, you'll need to prepare this cruciferous vegetable.


1. First cut a large head of cauliflower into florets. Be sure to cut them into pieces of similar size so that they cook at the same pace.
2. Then boil the cauliflower flowers in a large pot of boiling water for 10-12 minutes.
Cook's tip: It's okay if you're wrong to cook longer, but be sure not to overcook the cauliflower! If you do, you'll end up with a mashed cauliflower that's too bitter.
3. Finally, drain all excess water from the pot and dry the cauliflower COMPLETELY. This is a very important step. If you do not remove ALL the water from the cauliflower, you will end up with a thick mess instead of mashed potatoes with cauliflower.


The best kitchen utensil for mashing cauliflower


As mentioned above, the best kitchen appliance to use when making cauliflower puree for a cauliflower puree is a large food processor of 10-12 cups.

A food processor will give you the most control over the consistency of cauliflower puree while giving you enough room to add all the ingredients in one batch.

You can also use a Vitamix or a high-speed blender, but you need to be very careful not to end up with too much mixed and liquid cauliflower mashed potatoes.

Mashed potatoes versus cauliflower Mashed potatoes


For those of you with super-acute taste buds, you can tell the difference between regular mashed potatoes and this cauliflower with roasted garlic mash.

However, those of you with not-so-demanding palates will hardly notice the difference. But I can promise you this... your waist will be able to tell!

With only 111 calories and 3 net carbohydrates per serving ... this cauliflower with roasted garlic puree has become a new favorite garnish, paleo, low-carb, keto and Whole30 in our family.

Read also: Low-Carb Keto American Pancakes Peanut Butter Recipe

Serving, storing and reheating


Service: After you finish mashing the cauliflower, you'll want to check the temperature. If it is not hot enough, add it back to the pan over medium-low heat and heat to desired temperature.

Serve cauliflower puree with a pinch of olive oil, a pinch of fresh herbs and additional roasted garlic cloves.

Storage: You can prepare this recipe up to 3 days in advance. Just keep in mind that the cauliflower will begin to separate from the liquid and must be stirred before serving.

Freezing: Cauliflower puree can be stored in a freezer-proof bag or container for up to 4-6 months.

What to serve with cauliflower puree?


Pretzel Pecan Honey Chicken

Honey-Balsamic Chicken

Recipe Filet Mignon

Honey Oven Roasted Broccoli With garlic

Roasted Garlic Cauliflower Puree | Vegan, Paleo, Keto Accompaniment


Cauliflower with Roasted Garlic Puree is the best vegan garnish, keto, low-carb, Whole30 and Paleo recipe for mashed cauliflower.

Ingredients



  • 1 head of cauliflower cut into florets
  • ¼ cup almond milk or cashew milk
  • 3 tablespoons olive oil
  • 1 ½ teaspoon fresh rosemary
  • 1 ½ teaspoon fresh thyme
  • 3-4 cloves roasted garlic
  • ¾-1 teaspoon salt to taste
  • 1 pinch of black pepper


Instructions



  1. Roast a head of garlic in the oven. You can do this up to 3 days in advance and store in the refrigerator until ready to use.
  2. Bring a large pot of boiling water. Boil cauliflower for 10-12 minutes.
  3. Drain the water and place the cauliflower in a towel and dry the cauliflower completely before continuing.
  4. In food processor bowl, combined cauliflower, milk, olive oil, rosemary, thyme, toasted garlic cloves, salt, to taste and pinch of black pepper.
  5. Puree for 1-2 minutes or until cauliflower puree is completely smooth. Be sure to scrape the sides of the bowl every 20-30 seconds to ensure an even puree.
  6. If cauliflower puree has become too cold, return to pot and heat to desired temperature.
  7. Serve cauliflower puree with a drizzle of olive oil and a few sprigs of rosemary or thyme and enjoy!





Read also: 10 Slimming Nordic Vegetarian Diet Recipes


Roasted Garlic Mashed Cauliflower

Recipe Notes


DO NOT use a Vitamix or high-speed blender. You will end up with a mashed cauliflower potato too mixed and liquid.

Monday, February 18, 2019

Low-Carb Keto American Pancakes Peanut Butter Recipe
When you think of a low-carb diet, you immediately imagine that you will never again have a delicious American pancakes for breakfast.

Entering a low-carb diet does not mean depriving yourself of the foods you like, but rather learning to cook based on the new diet you are adopting.

Low Carb American Pancakes Peanut Butter Recipe


This recipe is made with peanut butter, so if I'm sure you're going to love it.

Ingredients


  • 4 tbsp. Whole Cream
  • 4 tbsp. Flaxseed Flour
  • 2 eggs 
  • 2 tbsp. peanut butter
  • 2 tablespoons of Maple Syrup
  • 1/2 tsp. baking soda
  • 1 tsp. butter

Toppings:

  • 2 tsp Strawberry Jam WITHOUT SUGAR


The Preparation

1. Mix 2 tablespoons of peanut butter, 2 tablespoons of maple syrup and 2 tablespoons of eggs.

2. Start beating it, until the peanut butter is completely dissolved, finally add the 4 tablespoons of whole cream.

3. Add 4 tablespoons of flaxseed flour and 1/2 tablespoon of baking soda.

4. Cover the frying pan with butter and a medium-high flame. Once the pan is hot, add the mixture to make the American pancakes,

Once small dots form at the top, we turn it over and serve it.

5. Finally we serve all the American pancakes.


SEE ALSO: Keto-Friendly Pizza Crust Recipe


I hope you enjoy this recipe, it is quite rich and helps us meet our goals of eating a ketogenic or low-carb diet.

Low-Carb Keto American Pancakes Peanut Butter Recipe

Thursday, April 5, 2018

Carbohydrates in a Diet, Good or Bad for You
Carbohydrates in a diet should provide 55 to 65% of total calories, each gram of carbohydrate provides 4 kilo calories. So we can see that the main component in a balanced diet is carbohydrates. Foods that provide carbohydrates are mainly bread, grains, cereals, vegetables and fruits. Milk and milk products are also a source of carbohydrates as well as protein.

Carbohydrates in a Diet, Good or Bad for You


In a 2000-calorie diet, between 900 and 1300 calories must come from carbohydrates. This translates into a daily intake of between 225 and 325 carbohydrates per day.

Carbohydrates are the body's main source of energy. They provide the energy through glucose, which is the final component obtained when the body processes or metabolizes food containing carbohydrates. Glucose is required for the cells to function properly and is used by all internal organs, the brain, the muscles.

Another point to take into account when ingesting carbohydrates, is that after being absorbed and broken down into sugars, (glucose being the final product) when passing into the blood it rises in addition to the level of the same, the hormone that regulates it, the insulin. The glycemic index of foods measures how much blood sugar rises after eating a precise amount of a food, if it is high there is a pronounced rise in glycemia and the hormone insulin. This insulin spike triggers biochemical signals that translate into hunger, which can promote excessive calorie intake and possible weight gain if carbohydrates are ingested in excess, or in presentations that lead to rapid absorption (such as liquids), or in processed form, which eliminates the accompanying fiber and vitamins in their natural (unprocessed) state.

When carbohydrates rich in fibre are ingested, sugars tend to pass more slowly into the blood, so that these peaks flatten out, thus indirectly producing more satiety, which helps to control weight. In addition to having less pronounced peaks of insulin, it is beneficial in patients with diabetes, and helps to prevent it in people who do not suffer from it.

It is important to consume carbohydrates in an integral form, be it bread, cereals, or grains. By consuming the whole or complete form of them, in addition to contributing to a better metabolism, we will be providing the necessary amount of fiber to our body, which allows the digestive system to function properly and helps to control blood cholesterol levels.

Fiber in the diet is the substance from plant cells that cannot be broken down by enzymes in the digestive tract. The recommended amount of fiber is 25 to 30 grams per day, from food and not from supplements. Of this amount, it is recommended that 6 to 8 grams come from soluble fiber (dissolves in water).

Practical recommendations

Grains and cereals

Carbohydrates in a Diet - Cereals


  • As a general rule, include at least one serving of whole grains in each meal.
  • Keep a container of oat bran or wheat germ and sprinkle it over salads, soups, breakfast cereals and yogurt.
  • Use whole wheat flour whenever possible when cooking, baking.
  • Choose whole wheat bread. Look at the bread labels and choose the one with the most fiber per slice.
  • Choose cereals with at least 5 grams of fiber per serving.
  • Have whole wheat crackers on hand for a quick snack
  • Cook with brown or wild rice once white, if it is difficult to change, start by mixing them.

Legumes and beans

Carbohydrates in a Diet - Beans


  • Experiment with international dishes, such as Indian or Middle Eastern dishes that use whole grains and legumes.
  • Add beans, chickpeas, or other varieties of beans to your salads. Each serving of ½ cup provides 7 to 8 grams of fiber.
  • The fruits with the most fiber are apple, orange, tangerine, dog, blueberry, strawberry and raspberry. They have 3 to 4 g of fiber per cup. Raspberry up to 8g.

Fruits and Vegetables

Carbohydrates in a Diet - Fruits and Vegetables


  • Eat at least 5 servings of fruits and vegetables each day. Eat preferably fresh fruit, which has more fiber than canned fruit. And consume the skin of the fruit whenever possible.
  • Eat fresh fruit for dessert.
  • Eat the whole fruit instead of juices, since they do not have fiber, in addition to having a high glycemic index, because the absorption of them is very fast, so that glucose and insulin levels also rise rapidly.
  • Add chopped dried fruits to your cookies, buns, pancakes, or breads before baking. Dried fruits have more fiber than fresh fruits. For example 1 cup of grapes has 1 gram of fiber, but 1 cup of raisins has 7 grams. It should also be noted that dried fruit has many more calories than fresh fruit, so portions should be small if you do not want to gain weight.
  • Add sliced bananas, peaches or other fruits to your wax.
  • Grate carrots on your salads.

Vegetables that provide 3 to 4 grams of fiber per serving are half a cup of peas or cauliflower, 1 cup of carrot, 1 medium sweet potato, or half a cup of pumpkin.

The fruits with the most fiber are apple, orange, tangerine, dog, blueberry, strawberry and raspberry. They have 3 to 4 g of fiber per cup. Raspberry up to 8g.

RELATED: Homemade Low Carb Pancakes Recipe

Friday, June 23, 2017

Keto-Friendly Pizza Crust Recipe
This is one of the absolute best low carb pizza crusts out there today. Whether you like a crispy or chewy crust, this one will be exactly what you're looking for. It tastes so much like the real thing that it will fool even the staunchest of wheat proponents in your life!

Keto-Friendly Pizza Crust


Ingredients

  • 1 ½ c mozzarella and Cheddar cheeses, combined or just mozzarella alone
  • 2 tbsp cream cheese
  • 2 tbsp Parmesan cheese, freshly grated
  • ¾ c almond flour
  • 1 egg
  • 1 tbsp Italian seasoning
  • ½ tsp salt

Directions

  1. Preheat your broiler.
  2. In a microwave safe bowl, place mozzarella and cheddar cheeses. Heat until melted but not browned, about 30 seconds in the microwave.
  3. When cheese is cool enough to handle, add remaining ingredients and knead together to form a soft, sticky dough. Use a little extra almond flour to help you form a ball if necessary.
  4. Using a silpat or well greased parchment paper to line your baking sheet. Gently press into about a 12 inch round with your fingers. Wet your fingers if the cheese dough sticks to your hands. Make sure there are no holes.
  5. Broil in oven for 5 minutes or until top is uniformly browned. Remove from beneath broiler. Use another pan to flip the crust over so that the browned top is now the bottom of the crust.
  6. Broil an additional 5 minutes until the new side is uniformly browned.
  7. Top with sauce and toppings, broil for 5 minutes or until cheese is bubbly and beginning to brown.
  8. Allow to cool for 5-10 minutes before cutting.
  9. Makes 4 servings, ¼ of the pizza.

Keto Pizza Crust


Serving Size: ¼ pizza Calories: 290 Fats: 23.5g Net Carbs: 2.2g Protein: 18g

Monday, April 17, 2017

Homemade Low Carb Pancakes Recipe
If you are looking for a healthy low carb pancake recipe, you are in the right place. I have always loved making and eating homemade pancakes but they are usually fat and not too healthy. And that is why I decided to look for something healthier and more nutritious. And I have found the recipe for a fluffy and healthy low carb pancakes.

Homemade Low Carb Pancakes Recipe


The pancakes are light and delicious and what is the most important thing about them is that they do not contain flour. They are gluten-free and dairy-free. To make them I used oats which I grinded in the coffee grinder. Low carb pancakes are easy to make and they are low in calories compared to the traditional ones. To top these tasty pancakes I used a sugar-free maple syrup. The taste was amazing and I had a double certainty that I eat something nutritious and low in calories. Here is the recipe for these delicious homemade low carb pancakes:

Ingredients:
  • 1 large egg
  • 3 tablespoons water
  • 2 tablespoons coconut milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/4 cup sifted oat flour
  • 2 tablespoons sifted coconut flour
  • 2 tablespoons sugar-free sweetener

How to make pancakes low on carbohydrates:

  1. In one bowl, mix oat flour, baking powder, coconut flour, salt and sweetener.
  2. In a separate bowl, mix eggs, coconut milk and water.
  3. Pour wet ingredients in to the dry ingredients and mix until combined.
  4. Set aside for 2-3 minutes so that the batter thickens up.
  5. Heat a frying pan or a griddle over medium high heat and brush the frying pan with few drops of oil (you can use paper towel to do this).
  6. When frying pan is hot enough, pour about ¼ cup of the batter on the surface of the frying pan.
  7. Cook pancakes on one side foe about 203 minutes.
  8. Flip and cook again for about 1-2 minutes or until golden brown.
  9. Serve warm and with sugar-free maple syrup.

Additional Tips For Low Carb Pancakes:

* You can use buttermilk ot yogurt, instead of other milk type products.
* Add ingredients like cinnamon, fruits, nuts or meat on top as the first side is cooking.

Enjoy your pancakes!

RELATED: Easy Healthy Breakfast Burritos Recipe


Article Source: http://EzineArticles.com/expert/Luka_Malgaj/321707