HEALTHY PALEO BUFFALO CAULIFLOWER

Yes you actually read that correctly, HEALTHY BUFFALO!!! Just because you are bing healthy doesn't mean missing out on you fav things and this one, well, I feel like you'll be thanking me from now on.

Before I reveal all the buffalo sauce secrets, let's have a quick look at ghee. Ghee is clarified butter, it's made from separating the milk solids from the butter leaving the fatty parts that are actually good for you. (Yes this is another fat is your friend thing)

Quick benefits of Ghee:

• Has a High Smoke Point.
• Rich in Fat Soluble Vitamins A, D and E.
• Casein and Lactose intolerant people friendly
• Ghee Made From Grass-Fed Cows Contains CLA.
• Ghee Contains Butyrate, an Essential Short-Chain Fatty Acid.
• Ghee Tastes like BUTTER!!!

This sauce can be used on everything from chicken to spicing up your favorite vegetable dish, it's a winner amongst friends and all round comforting AF.

Ingredients

3 tbs ghee

4 cloves of garlic

1/3 cup Sriracha

1/2 tsp smoked paprika

Juice of one lemon

2 tbs Bragg liquid aminos

Pinch Himalayan pink salt and black pepper

1 head of Cauliflower

How:

•Preheat oven to 350 degrees F.

 •Wash Cauliflower and chop into bite size pieces, place on a baking tray, lightly spray with coconut oil and bake for 25 mins

•While this is baking, it's time to work on that gamechanging buffalo sauce.

 •Preheat frypan on a medium heat, add garlic and ghee, simmer for a min or two, add sriracha, paprika, liquid aminos, lemon juice, salt and pepper. Take a wooden spoon and gently stir the mix to combine all ingredients as it continues to simmer for another 5 mins.

 •Take frypan off the heat and transfer mix to a bullet blender, blend for 30 Sec or so it is completely combined and sauce like.

•Now let's put these bad boys together.

•Your Cauliflower should be roasted and ready to rock, place Cauliflower in the frypan (over a low heat) that you previously used for the sauce, pouring the buffalo sauce on top. Keep the Cauliflower moving, make sure it's completely coated in the buffalo sauce, once coated you are good to go!

Serve as a GUILT FREE appetizer, a side or even a game day snack!

Serves :4

Calories 193

Fat 12.1

Carbs 13

Sugar 6.5

Protein 8.3

PALEO CAULIFLOWER DOLAMDES

Yup I'm still Mykonos dreaming 💭 and going to all lengths to create that little bit of Greece at home. I've played around and created a Paleo friendly, low carb version of the traditional Dolmade. Yes this may have my Greek friends looking at me in disgust however this recipe makes this classic guilt free and means I can eat them erry damn day if I want to.

INGREDIENTS:

2 cups cauliflower heads

1/4 cup freshly chopped parsley

1/4 cup freshly chopped dill

1/4 tsp sumac

Juice of one lemon

2 tsp of lemon rind finely grated/

2 tbs Tahini

1 tbs olive oil

Pinch of black pepper

Pinch of Himalayan pink sea salt

10 vine leaves (you can get these on Amazon if you can find them in a grocery store, they usually come in a jar)

HOW:

- take the cauliflower and chop up super fine as if it were "rice". You can also use the pre packaged Cauliflower rice from Trader joes to save time of need be.

- Once rice is chopped, pre heat fry pan and lightly spray with coconut oil. Add the chopped cauliflower to the pan and sautée on a low heat with the lemon juice, sumac, salt and pepper. Remove from heat as the cauliflower begins to turn slightly transparent.

- Place cauliflower in a medium mixing bowl. Add the tahini, olive oil and herbs and mix thoroughly. You mix is now ready to rock!

- Take you vine leaves, rinse them thoroughly and lay flat shiny side down.

- Take 2 tbs of the cauliflower mix and place in the middle of the base of the vine leaf. And now it's time to roll!

- Bring the two sides into the center and begin to roll your Dolmade up tight, keeping it compact the entire time.

- Place the stuffed vine leaf opening down on a plate and move on to the next one. Repeat this until the mixture is gone.

- Now that they are rolled, lightly spray /or drizzle the Dolmades with olive oil, sprinkle with dill and the remaining lemon rind and you have yourself a delicious Greek treat.

- Store in the fridge in an air tight container.

- These can be served as an appetizer among friends or as a great snack.

Serves 8

Calories 50

Fat 4

Carbs 3

Protein 1

Sugar 0

CAULIFLOWER RICE SUSHI

Sushi has always been a favorite of mine, this recipe is one to certainly wow any guests, surprisingly filling, super fresh and one keep you looking lean in time for that beach getaway.

1/2 Medium avocado

2 cups poached chicken breast (I poached it with some powdered ginger in the water) 

1 &1/2 cup cauliflower
1 &1/2 cup brocolli
1 purple carrot
1/2 yellow pepper
Handful of fresh dill
2 tbs tahini
1 lemon
1/2 tsp Chili flakes
Nori seaweed wraps
Bamboo Sushi rolling mat (or you could do what I did and use a wooden place mat as it has the exact same effect)

HOW:
Ok let's do this one thing at a time and then I'll explain how to put it together. Remember things are to be sliced thin and chopped up small because we have a lot going in to this sushi and we want to make sure it all fits in nicely.

CAULIFLOWER RICE:
- Blend the cauliflower in a bullet blender until it looks rice like.
- Take your cauliflower rice and sautée in a pan for about 4-5 mins. The goal here is to remove moisture not cook entirely.
- Take your rice off the heat and put in a small bowl, stir through the juice of half a lemon and chilli flakes.

BROCOLLI:
- Chop broccoli super fine and put in a small bowl. In a separate bowl or cup combine the tahini, 2tbs of lemon juice and a big pinch of black cracked pepper.
- Add the dressing mix to the broccoli and stir through until all of the broccoli is covered evenly
- 2 tbs of sesame seeds

CARROT:
- create thin ribbons with a mandolin slicer, if you don't have one of these then a vegetable peeler will also work.
- Cut eat ribbon in half lengthwise

CHICKEN:
- Take poached chicken and shred with a fork or slice up into thin inch long pieces

YELLOW PEPPER:
- Julienne the pepper lengthways as thin as you can

AVOCADO:
- Take the 1/2 avocado and slice it lengthways, remember to keep it quite thin.

PUTTING IT TOGETHER:This is all about layers!! Make one at a time and don't try to over commit too much otherwise you might be in for a vey messy experience.
- Moisten Nori wrap with water and place on bamboo/ place mat wet side down. I did this by quickly running it under the facet as it was drizzling.
- Take 2-3 heaped tablespoons of the cauliflower mix and spread it on the bottom 2 inches of your nori. Make sure it goes right to the edges of the wrap and is roughly 1/2 an inch thick.
- Repeat previous step with the broccoli mix.
- Take 4 carrot ribbons and lay on top of the brocolli
- Follow with chicken, peppers, avocado and dill and you are ready to roll!
- Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to form a roll. Make sure it is super tight and pull the mat as you go to create a firm roll.
- Put on a plate in the fridge and repeat this for a total of 5 rolls. Once all of the rolls are complete, refrigerate for 5-10mins
- Now with a super sharp knife, cut your rolls into pieces, I would keep them 1-1.5 inches thick.
- Serve with pickled ginger and wasabi and enjoy that guilt free sushi!

NUTRITIONAL INFO
SERVING: 5 rolls - 6 pieces per serve
CALORIES 153
CARBS 9
FAT 6
PROTEIN 16
SUGAR 2

VEGAN CAULIFLOWER CHEESE SAUCE:

Whether you went out and drank way too  tequila last night or you are feeling fragile and just need warming feel good food stat... Some days our bodies just crave comforting cheesy goodness so why not fufill that need (and yes it's a NEED) without the nasty calories and bloat that goes along with it. This cheesy sauce is perfect for nachos, can be used to top your fav veggie bake or even just to spice up good meat and three veg.

INGREDIENTS:

1 small head of cauliflower

3 heaped tbs nutritional yeast

Himalayan salt

1 tbs coconut flour

1/4 cup unsweetened Almond milk

HOW:

- Chop up head of cauliflower into inch long pieces, take cauliflower pieces and Steam or boil until soft.

- Take drained cauliflower pieces and place in Nutribullet blender, blend until  It is a smooth and creamy consistency.

- Add the salt, almond milk and nutritional yeast to the cauliflower and blend again til combined.

- Add coconut flour to the mix and blend for about a minute.

- And ta-daaaa! It's seriously that simple. As I said earlier, you can use it as a dip, as a sauce or a topper for roasted veggies. 

GLUTEN FREE, PALEO CAULIFLOWER PIZZA CRUST

Beeeeeeecause everyone needs PIZZA!!

INGREDIENTS:

1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper

HOW:

• Pre heat your oven at 400 degrees f.
• Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
• Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
• Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
• Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
• Cook bases in oven for 5-7 mins until the edges are lightly browned. 
• Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
• Fuck yesssssss. It's pizza time.
  
  Enjoy babes xxx

SUNDRIED TOMATO & BASIL CAULIFLOWER RICE

Beaches, bikinis, sunshine and sand. Miami in less than three weeks, ITS HAPPENING!!! 
Any excuse to get super fit and bikini ready!!

This cauliflower rice ticks all the boxes; its Gluten free. Paleo, Vegan, super low carb and the perfect meal to help contribute to that bikini bod!

INGREDIENTS:
2 cups of Cauliflower florets
10 cherry tomatoes chopped
1 cup of green beans chopped into small segments
1/2 cup sundried tomatoes
3 tbs of flaxseeds
1/2 cup freshly chopped basil
Juice of one lemon

HOW:

-Blend the cauliflower florets in a bullet blender til it forms a super fine "rice" - not a puree!
- Place cauliflower "rice" in a pan, on a low heat and slowly remove the moisture
- Add all veggies, juice and seeds to cauliflower except for the basil, keep simmering  and stirring on a low heat until the lemon juice disappears
- Once the moisture is gone turn off heat, add the fresh Basil and stir through
- SERVE!!