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Creamy Garlic Cauliflower (low carb, paleo, gluten and soy free)

Creamy Garlic Cauliflower

This is adapted from Cleanplates.com

Gluten, soy free and Paleo friendly, Keto friendly

I do not like mashed potatoes so this is a great substitute at the holiday table for me

Ingredients

  • 3-4 cloves garlic not peeled
  • 1 T. avocado oil
  • 1 head cauliflower, trimmed and cut into florets
  • ¼ c. organic chicken broth
  • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  • Dash sea salt and pepper
  • Chopped fresh herbs such as thyme and rosemary

Directions

  1. Preheat the oven to 425 F.
  2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed.  Process again until garlic is incorporated and not in chunks. 
  5. Transfer to a bowl and garnish with fresh herbs.

Note: I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste.  You can also use less butter.

Creamy Garlic Cauliflower
Serves 4
A great keto/low carb and paleo substitute for mashed potatoes
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65 calories
9 g
6 g
3 g
3 g
2 g
169 g
118 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 65
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 118mg
5%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
13%
Sugars 3g
Protein 3g
Vitamin A
2%
Vitamin C
120%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3-4 cloves garlic not peeled
  2. • 1 T. avocado oil
  3. • 1 head cauliflower, trimmed and cut into florets
  4. • ¼ c. organic chicken broth
  5. • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  6. • Dash sea salt and pepper
  7. • Chopped fresh herbs such as thyme and rosemary
Instructions
  1. 1. Preheat the oven to 425 F.
  2. 2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. 3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. 4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed. Process again until garlic is incorporated and not in chunks.
  5. 5. Transfer to a bowl and garnish with fresh herbs.
Notes
  1. I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste. You can also use less butter.
Adapted from cleanplates.com
beta
calories
65
fat
3g
protein
3g
carbs
9g
more
Adapted from cleanplates.com
TruFoods Nutrition http://trufoodsnutrition.com/

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Shrimp and Scallops in A Lemon, Garlic and Honey Sauce

Shrimp and Scallops in Honey, Garlic and Lemon Marinade

This is a very simple and fast dinner to make.  Serve with rice and a vegetable on the side such as green beans.  This was good but a tad too sweet for my liking. You may want to reduce the amount of honey to ¼ of a cup if you are like me.  The rest of those who ate this really enjoyed it. 

Ingredients

  • 1/2 pound raw shrimp wild caught (not farm raised)
  • 1/2 pound scallops wild caught
  • ½ c. honey
  • 3 cloves garlic minced
    Shirmp and Scallops in honey, garlic and lemon sauce
    Serves 4
    This is an easy week night meal. Serve with rice.
    Write a review
    Print
    261 calories
    43 g
    90 g
    4 g
    15 g
    3 g
    192 g
    565 g
    37 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    192g
    Servings
    4
    Amount Per Serving
    Calories 261
    Calories from Fat 37
    % Daily Value *
    Total Fat 4g
    7%
    Saturated Fat 3g
    14%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 90mg
    30%
    Sodium 565mg
    24%
    Total Carbohydrates 43g
    14%
    Dietary Fiber 1g
    5%
    Sugars 37g
    Protein 15g
    Vitamin A
    8%
    Vitamin C
    10%
    Calcium
    6%
    Iron
    6%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. • 1/2-pound raw shrimp wild caught (not farm raised)
    2. • 1/2-pound scallops wild caught
    3. • ½ c. honey (try only ¼ cup first)
    4. • 3 cloves garlic minced
    5. • ¼ c. coconut aminos
    6. • 1 ½ T. pure lemon juice
    7. • 2 T. grass fed butter (for the pan)
    8. • Green onion for garnish (optional)
    Instructions
    1. 1. Whisk all the marinade ingredients together in a small bowl. Set half the amount aside and to the rest, add the scallops and shrimp and toss to coat with the marinade. Set it fridge for at least 30 minutes
    2. 2. Butter the pan and add the shrimp and the scallops. Discard the marinade that the seafood was in. Season with s/p.
    3. 3. Cook for roughly 2 minutes per side. Add in the reserved marinade and cook another minute.
    4. 4. Remove the shrimp and scallops with a slotted spoon and transfer to a dish. Let the marinade cook longer so that it thickens.
    5. 5. Once it has thickened, spoon the marinade over the scallops and shrimp and top with the green onion and serve. (goes well over wild rice or white basmati rice)
    Notes
    1. The original recipe calls for 1/2 c. honey. I used this amount but felt it was too sweet. Next time I will use only 1/4th a cup.
    Adapted from I modified the original recipe but cannot recall where I got this!
    beta
    calories
    261
    fat
    4g
    protein
    15g
    carbs
    43g
    more
    Adapted from I modified the original recipe but cannot recall where I got this!
    TruFoods Nutrition http://trufoodsnutrition.com/
  • ¼ c. coconut aminos
  • 1 ½ T. pure lemon juice
  • 2 T. grass fed butter (for the pan)
  • Green onion for garnish (optional)

Directions

  1. Whisk all the marinade ingredients together in a small bowl. Set half the amount aside and to the rest, add the scallops and shrimp and toss to coat with the marinade. Set it fridge for at least 30 minutes
  2. Butter the pan and add the shrimp and the scallops. Discard the marinade that the seafood was in. Season with s/p.
  3. Cook for roughly 2 minutes per side. Add in the reserved marinade and cook another minute. 
  4. Remove the shrimp and scallops with a slotted spoon and transfer to a dish. Let the marinade cook longer so that it thickens.
  5. Once it has thickened, spoon the marinade over the scallops and shrimp and top with the green onion and serve. (goes well over wild rice or white basmati rice)
  6. Note: if you double the amount of seafood, do not double the marinade amount-it comes out too sweet.  I think next time I would cut back on the honey-and use only 1/4 cup.  

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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