Loaded Cauliflower Mash

Deliciously creamy Loaded Cauliflower Mash made with a touch of real butter, sour cream, white cheddar cheese,  topped with bacon, scallions, and a mild cheddar cheese that will have you thinking you are not missing those Loaded Mashed Potatoes laden in extra calories one bit.

What’s not to love about Loaded Cauliflower Mash? It is a lower calorie, lower carb, version of one of you favorite hearty comfort foods; with a ton of flavor and all your favorite goodies you love eating on your loaded mashed potatoes without all the guilt from eating more calories and carbs from the original mashed potato recipe you make for dinner.

Deliciously creamy Mashed cauliflower made with a touch of real butter, cream, white cheddar cheese, topped with bacon, scallions, and a mild cheddar cheese that will have you thinking you are not missing those Loaded Mashed Potatoes laden in extra calories one little bit.

The very first time I tried plain mashed cauliflower, I actually fell in love with the idea back in the late 90’s, it was really perfect for my new low carb diet I was following at the time to shed a few extra pounds I had put on that winter. However, unlike this recipe, it really was fairly plain tasting yet really good.

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Southern Milk and Honey Corn on The Cob

This recipe for Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season hands down; made with delicious Florida sweet corn, simmered slowly in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns. So darn good you won’t even bother with extra butter or salt.

Sweet corn used to be a sign of summer when I lived up north and the midwest, but in Florida, it’s a crop for the fall, winter, and spring. So now is the perfect time for me to get a head start sharing some of my favorite springtime and Summer recipes such as my recipe for Southern Milk and Honey Corn on The Cob.

This recipe for Southern Milk and Honey Corn on The Cob will be one of the best corn on the cob recipes you will have ever try this season hands down; made with delicious Florida sweet corn, simmered slowly in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns.In sunny Florida, we tend to enjoy deliciously super sweet varieties of corn, They have more natural sugars than some of the other varieties of corn, which tend to bring out the natural flavors more so when simmered in milk, honey, butter, and seasoning. Continue reading

Quinoa with Parmesan Cheese and Broccoli

Quinoa with Parmesan Cheese and BroccoliQuinoa with Parmesan Cheese and Broccoli is a delicious and extremely filling meal or side dish; combining one of the best-known superfoods of non-GMO White organic Quinoa, organic fresh broccoli florets, low-sodium organic vegetable broth,  authentic extra-virgin olive oil, lemon zest, fresh lemon juice, fresh organic dill weed, and freshly grated quality parmesan cheese.
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Mediterranean Chicken and Wild Rice Blend

Mediterranean Chicken and Wild Rice Blend is that healthy yet delicious recipe you have been looking for with a great Mediterranean vibe and fantastic smoky, nutty flavor. Combining a quality wild rice blend with boneless skinless white chicken breasts, organic fresh spinach, plum tomatoes, and feta crumbles with a hint of fresh lemon and Mediterranean herbs all cooked in one skillet.

Mediterranean Chicken and Wild Rice BlendEating healthy doesn’t really mean you are stuck eating bland tasteless dishes that are less than desirable. It just means adjusting the recipes that you love, and getting rid of the bad or higher calorie ingredients and substituting it with  the good for you ingredients. Continue reading

Quinoa Spinach Pilaf with Cremini Mushrooms

If you love a classic recipe for Spinach and Cremini Pilaf you will love this fresh new take on the classic pilaf recipe you’ve used for years. Quinoa Spinach Pilaf with Cremini Mushrooms has countless health befits with a huge bonus of a delicious flavor. Combining white quinoa, shallots, minced garlic, cremini mushrooms and fresh baby spinach with a hint of lemon.

Quinoa and Spinach Pilaf with Cremini MushroomsNow, we all know I love my Southern foods such as Cajun and Creole, however, one can not live a life of all down home cooking and balance is key. So you all know after the last 7 recipes we need a bit of balance in our lives. This recipe is perfect for the balance factor and the health benefits alone—WOW! Is all I can say.

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Red Quinoa & Citrus Salad

A stunning and healthy Red Quinoa & Citrus Salad that rocks a ton of flavor combining Mother Natures Super Food Red Quinoa, peas, Julienne carrots, blood oranges,diced red onions, fresh parsley and mint dressed in a Blood Orange Vinaigrette.

I decided to be the last minute blogger to jump on this Quinoa Bandwagon after it died down on everyone’s blog– better late than never right? SO you know I have been researching the daylights out of it for all you lovely readers. Below are some of the things I have learned during this process

Have you tried Quinoa yet? If you have not, see the information below.
Red Quinoa & Citrus Salad

What is Quinoa… Continue reading

Gluten-Free Peanut Butter Cookies

This simple and delicious recipe for soft Gluten-Free Peanut Butter Cookies will amaze you, containing only Peanut Butter Eggs, Sugar, Vanilla and Kosher salt it’s one of the 7 wonders of the Gluten-Free Cookie world! Chances are you’ll love my recipe so much you might throw away your old recipe for Peanut Butter Cookies.

Peanut Butter or cookies containing peanuts have been around forever, George Washington Carver and American agricultural educator from Tuskegee Institute, in 1916 wrote “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption” of course out of the 105 ways there were three recipes for peanut cookies using crushed or chopped peanuts as an ingredient. It was not until the early 1920’s that peanut butter would be listed as an ingredient in the cookies themselves.

#GlutenFree #PeanutButter #CookiesAn early method of preparing peanut butter cookies was to roll thin and cut into shapes or make into balls. The first Peanut Butter Cookies did not have fork marks originally. It has been said The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932. The Peanut Butter Cookies recipe said, “Shape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles.” Continue reading