Riced Cauliflower Pilaf

Cauliflower pilaf makes a great low calorie low carb side dish!
Do you love rice or potatoes, but not the calories?

Cauliflower is the "new" potato or rice or whatever starch you want it to be !!!
Anything you can do with a potato or rice, you can do with cauliflower.

Cauliflower is a low carb vegetable that taste like starch! I don't know why or how but it does, but I'm happy about it. This versatile nutrient rich vegetable is a delicious way to eat low on the glycemic index and keep the calories and carbs to a minimum. In addition, cauliflower provides healthy antioxidants and nourishing nutrients.

Today , I made a  side dish made out of.. you guessed it.. cauliflower.
It tastes so much like rice , it's uncanny, but without the starch and calories.

Cauliflower "Rice" Pilaf  is very simple to make. At first the process might look intimidating, but I promise that it is not only easy, it can be done very quickly.

Simply cut the cauliflower into flowerets. Then, put the flowerets into the bowl of the food processor with the metal blade inserted. Process once or twice- off on off on.. and in just a second, you will have the consistency of rice. Remove into a bowl and set aside.

Looks like rice

celery, onion, garlic 

Ingredients: 
1 head of cauliflower made into about
4 cups of cauliflower rice
1 medium onion, chopped
3 stalks celery, diced
2 cloves of garlic, pressed
olive oil spray

Directions: 
Chop 3 stalks of celery fine and one onion. Saute the two vegetables in a skillet using olive oil spray until soft. Add the" cauliflower rice" and continue to saute for about 3 minutes stirring well. Cover with a lid and cook on very low until the entire mixture is cooked ( about 5 more minutes) .  Serve this delicious "fried rice pilaf ""immediately.

Eat as a side dish..top with olive oil and balsamic vinegar dressing if desired. If you are a Weight Watcher, this recipe has zero points plus!! Amazing!


                           


Add chick peas, chopped red onion,  to make it a meal

cauliflower , chick peas, chopped celery, onion, red onion, and garlic ; top with balsamic vinegar and olive oil dressing

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Pineapple Sangria

                                   

It's getting  hot ! hot ! hot! outside! So, I started researching some refreshing, yet healthy,  party drinks! When I first saw the recipe for this unusual Sangria,  I was drooling. It looked so refreshing and inviting I couldn't wait to make it. I was having company for dinner that night ( temperature about 88 degrees) , so I knew that a nice full pitcher of this sweet and fruity Pineapple Sangria would hit the spot. But I didn't know how easy to make and how delicious this was going to be!

                                 

I found this recipe on an interesting blog called, Growing Up Gabel.

Aside from the white wine, the recipe is basically all citrus fruit and juices:  Pineapple juice, slices of lemon, lime and orange. Yum! But I couldn't resist adding a few red strawberries and some fresh pineapple chunks as well.

 By the way, my company went gaga over it, and there was not a drop left!
 I also made a similar pitcher without the wine for the kids! I just added more orange pineapple juice!

Both the alcoholic version and virgin version were definitely  refreshing, extremely eye appealing, and very tasty.

Here is Camille's original recipe- Mine is a little different. I made some adaptations to align with our preferences..


Ingredients

• 3 cups pineapple juice- ( I used a  refrigerated carton of 100% pineapple and orange mixture)
• 1 bottle white wine ( I used a Spanish  white wine) 
• 1 orange, 1 lemon, 1 lime, sliced
• Optional: 3 large strawberries slice and a few chunks of fresh pineapple
• Lemon-lime seltzer water
• 2 Tablespoons (or more) pure maple syrup if desired for sweetness ( I didn't use any) 
• ice 

Instructions

1. Pour pineapple juice and wine in to a pitcher .
2. Add maple syrup if desired, tasting to get it to desired sweetness.
3. Squeeze juices from orange, lemon, and lime in to the pitcher. ( I forgot to squeeze my fruit first) 
4. Then slice the fruit and put in to the pitcher as well.
5. Chill pitcher until read to serve — at least a few hours or a day in advance.
6. When ready to serve, add ice and 1 cup of lemon-lime seltzer.
7. 
   

   

   Albert is always ready to taste test- and he approved it!!

How do you think it would taste with a touch of cinnamon?? hmm? 

In addition to tasting sweet and juicy, fresh pineapple contains nutrients that are beneficial to our bodies. What are some of  the benefits of pineapple?

• Bromelain- rich in bromelain which is an effective anti-inflammatory and aids digestion
• Manganese   - provides 73 % of daily requirement which helps synthesize healthy bone and cartilage. Manganese is also important for collagen formation and to help wounds heal.
• Vitamin C-  helps to protect DNA from exposure to toxins and pollutants. May also help decrease uric acid levels in your body. This could be helpful for anyone prone to gout.
  

What's your favorite Sangria?
May be shared on a few of the following blog carnivals
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Beware- Frozen Berries linked to Hepatitis outbreak

                                       This photo is property of the website Food Safety News                      

Do you eat frozen berries?
If you do, please be aware that on Friday May 31 the  Food Safety News reported an outbreak of Hepatitis A that is suspected of being linked to eating organic frozen berries from Costco..

I don't usually post this type of information, but since it was specifically related to organic frozen berries, I thought it was important for my readers who might use these products and were not aware of the news.

When I saw the article, I panicked because I love frozen berries and eat them daily in my oatmeal or a shake
..However,  the outbreak seems to be linked to specifically Costco berries.. ( I get mine at Trader Joe's)



I just used frozen berries for my pancake kabobs!!




The article : 

"A new outbreak of a hepatitis A strain rarely seen in the Western Hemisphere is believed to be associated with frozen mixed berries purchased from Costco is being investigated by multiple agencies, including the federal Centers for Disease Control and Prevention in Atlanta.  At least 30 illnesses are involved, including  sicknesses in Arizona, California, Colorado, New Mexico, and Nevada. "Read the remainder of the article.  

Disclaimer: I know nothing about the website or the article and am not connected in anyway, but thought it was important to pass it on.

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Discover the Magic of Quinoa Patties: Healthy, Hearty, and Homemade

Are you trying to eat less meat but need more ideas ? 

Why not try quinoa patties? 

Quinoa patties are easy to make, tastes great, and are appealing to both adults and kids. In addition, quinoa is gluten free and available in most supermarkets, health food stores, Trader Joe's etc. 

Quinoa has about 8 grams of protein per cup ( cooked) and is rich in minerals and fiber as well.  And unlike most legumes and grains, quinoa is a complete protein containing all the essential amino acids that are so important nutritionally to give you a complete source of protein in itself.

These simple easy to make patties can be topped with salsa, Greek yogurt for additional protein,sauteed mushrooms or eaten with sauce of your choice.. .

Quinoa patties and a side of salsa

Are you already a quinoa lover or just curious about it ? If you have never had quinoa before ( pronounced keen-wah)  , read a previous post about quinoa where I explain what it is, where to buy it, how to cook it, and why it's so good for you. However, If you are already familiar with quinoa, just keep reading.

Lately, I'm loving quinoa and have been experimenting with a variety of ways to prepare it.. In the past, I've made it where it looks and tastes like rice and ate it as a side dish, made it into a tabooleh type of salad, made stuffed peppers, added it to soup, quinoa burgers and even eaten it as a hot breakfast cereal. Yes, this little seed not grain is versatile, nutritious, protein rich, and tasty. It's a great addition to almost any meal and can be presented in so many ways.

The other day I was visiting a blog called, Frugal Lving NW and saw a recipe for quinoa patties..
It was something different, so I thought I would give it a try.
I adapted it to make it gluten free and dairy free. They came out great! Everyone loved them.
For greatest flavor, eat them when they are hot.

They can also be frozen and taken out as needed.

Ingredients: 
2 and 1/2 cups cooked quinoa ( cooked according to package directions)
2 large eggs beaten (use egg replacer or flax eggs for vegan)
1/2 cup grated carrot
1/4 cup finely chopped onion
1/2 cup grated zucchini
1/2 cup of oat flour (put gluten free oats in Vitamix or blender and mix until becomes powder or close)
or use (gluten free) bread crumbs
Salt and pepper to taste
optional: 1/4 cup Parmesan cheese
Directions: 
Place cooked quinoa in a large mixing bowl. Add beaten eggs, carrot, onion, zucchini, oat flour ( or GF breadcrumbs)  , salt and pepper and mix well with a fork. Use a 1/4 cup measuring spoon to divide into patties. Saute patties in olive oil spray or olive oil until lightly browned on each side. Eat while piping hot.

Quinoa and salsa dip

Can also be made in muffin tins!!  Real Easy!! I love this method

 Preheat oven to 350 degrees
If you prefer not to saute to save the effort , make this batter in muffins. Grease the muffin tin, measure a 1/4 cup of quinoa batter for each muffin , and bake in a preheated oven for about 30 minutes. These can be kept in the fridge for about 4 days or frozen and popped out as needed. But always eat them hot for best flavor.

Made in muffin tin

Whether you make them a flat patties sautéed in a pan or make them as muffins , they taste taste great! Always enjoy them piping hot for best flavor! ( Both varieties can be frozen)

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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