Mashed Cauliflower

Ingredients

• 1 medium cauliflower head
• 3 cloves garlic
• 1/8 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
2. Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and puree until smooth. *You can also use a potato masher or hand blender*
3. Adjust the salt and pepper to taste
4. Serve immediately. 

Honestly, the cauliflower mashed taste the same as the mashed potatoes. You don't believe me?! Go ahead and try this dish and see for yourself. It's the best!!

Chicken Fajita Sweet Potato Skins

Ingredients

• 2 sweet potatoes
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 onion, sliced
• 2 chicken breast
• 3 tbsp mozzarella cheese, shredded
• olive oil

Fajita Seasoning

• 2 tspn chili powder
• 1 tspn cumin
• 1 tspn garlic powder
• salt and pepper to taste

Instructions

1. Preheat oven to 400F
2. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes or until softened. Let sweet potatoes cool before handling.
3. Cut sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each sweet potato. 
4. Place sweet potatoes on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet. Drizzle in olive oil. 
5. Next mix the fajita seasoning ingredients together. Season the sweet potatoes and veggies. 
6. Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning. 
7. Bake for 25 minutes. Let cool for a few minutes. 
8. Shred the chicken with 2 forks and mix together with the veggies. Fill up the sweet potatoes and top with mozzarella cheese. 
9. Bake for 5 more minutes or until cheese is melted.
10. Garnish with guacamole or salsa. 

I promise you these chicken fajita sweet potato skins will hit the spot. They are healthy and filling. Plus they are boyfriend approved so go ahead and make them for your loved ones.

Garbanzo Beans & Cucumber Salad

Ingredients

• 2 pounds cucumber
• 1 lemon
• 1/2 red onion
• 1 can garbanzo beans
• 2 tbsp fresh parsley
• Salt and pepper to taste
• Red chili flakes (optional)

Instructions

1. Cut the cucumber & the onion in thin slices.
2. Rinse and drain garbanzo beans.
3. Chop the parsley.
4. In a large bowl mix all the ingredients with the lemon juice. 
5. Add salt and pepper to taste. 
6. If you want a spicy kick add red chili flakes. I totally do!

This makes a great side salad if you grill chicken or you can eat this by itself on a hot day when you just want something refreshing. It's super easy, I promise you will want to eat this every day. 

Paleo Coconut & Chocolate Chip Cookies

Ingredients

• 2 eggs
• 1/4 cup chocolate chips
• 2 tbsp coconut flour
• 1 tsp vanilla extract
• 1/4 cup coconut oil
• 1/3 cup sliced almonds
• 1 cup unsweetened shredded coconut 

Instructions

1. Mix wet ingredients in a bowl; eggs, vanilla extract and coconut oil.
2. Mix dry ingredients in a separate; chocolate chips, coconut flour, sliced almonds and shredded coconut.
3. Pour the wet ingredients into the dry ingredients. Stir one more time.
4. Place cookie dough in the refrigerator for an hour.
5. Scoop cookie dough into balls and place on a cookie sheet.
6. Bake at 350F for 18 minutes. 

This recipe does not contain sugar or grains. Don't let this scare you because these cookies are delicious.