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. 

Sweet Potato Casserole

Ingredients

• 4 to 6 potatoes, peeled and cubed
• 2 cups small marshmallows
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg

Pecan topping

• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup butter, softened

Instructions

1. Boil sweet potatoes until they are ver soft, about 25 minutes.
2. Drain sweet potatoes and transfer them to a mixing bowl.
3. Add brown sugar, butter, milk, vanilla, cinnamon, ginger and nutmeg.
4. Mash until thoroughly combined.
5. Pour mixture into a baking dish.
6. Spread marshmallows on top.
7. In a small bowl mix pecans, brown sugar, flour and butter.
8. Crumble over the top of the mashed sweet potatoes.
9. Cover with aluminum foil and bake at 375 degrees for 30 minutes.
10. Remove the aluminum foil and bake for 10 minutes until the top is golden brown.

Your family will thank you for this delicious dish on Thanksgiving!!

Egg Whites & Sausage Muffins

Ingredients

• 2 1/4 cups liquid egg whites
• Spinach (torn into small pieces)
• Chicken sausage (sliced)
• Chili flakes (optional)

Instructions

1. Preheat oven to 350 degrees
2. Spray muffin tin with nonstick spray
3. Add pieces of spinach to each muffin tin.
4. Add slices of chicken sausage to each muffin tin.
5. Add 3 tablespoons of egg white to each muffin tin.
6. Sprinkle a bit of chili flakes on top of each one.
7. Bake for 20 minutes.
8. Promptly remove muffin tin from oven and take egg white muffins out and place onto a plate to cool. This helps prevent soggy muffins.

These egg white muffins make for the perfect morning or afternoon snack. If you're on your way out you can grab a few from the refrigerator and you are set to go. This will keep you going with enough energy until your next meal. I make these on Sunday's and I eat two or three for an afternoon snack or when I'm getting home late from school I will have it for dinner.

Roasted Brussels Sprouts

Ingredients

• 1 lb brussels sprouts
• 1/8 tsp garlic powder
• 1 tbsp lemon zest
• 1/2 tsp dried oregano
• 1/8 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp paprika
• 1/8 tsp cumin
• 1/4 sea salt
• 1 1/2 tbsp olive oil

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl combine all ingredients except lemon zest.
3. Once tossed together spread brussels sprouts over baking sheet in a single layer.
4. Bake for 25 minutes.
5. Transfer to a serving bowl top with grated lemon zest.