Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess. Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture. Pour the mixture into an ice cream maker and turn it on. This will make perfect consistency ice cream. Enjoy it, and share with your partner. Wait an hour.
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6 ounces ripe avocado meat, about 2 small specimens
1 tablespoon lemon juice, freshly squeezed
4 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin, freshly toasted and ground
Kosher salt to taste
Freshly ground black pepper to taste
Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined. Spoon the mixture onto a sheet of parchment paper and shape into a log. Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken or corn on the cob. Store for up to three days in the refrigerator or a week in the freezer.
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½ small cauliflower, trimmed of core
¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
1 tsp dried oregano
salt and pepper to season
1 tsp olive oil
Pre-heat oven to 160C. Place cauliflower pieces in your food processor and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. Use Turbo a couple of times to blitz any remaining larger pieces. Add egg, cheese, oregano and seasoning and mix together on Speed 3 for a few second until well combined. Line a baking sheet with baking paper and use olive oil to grease.
Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around 1cm in height. Bake for 40 minutes until slightly dried out, browning, and firm to the touch. Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 10 more minutes.
Add some avocado and some yogurt and serve immediately where possible.
Servings: 8 • Size: 1 zucchini boat • Old Points: 2 pts • Points+: 3 pts
Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g
Sodium: 410 mg (without salt)
For the enchilada sauce:
For the zucchini boats:
For the topping:
For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the zucchini boats: Bring a large pot of water to boil. Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minute; remove from water. In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes. Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly. Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.
Courtesy of Skinny Taste.
For all of our foodies, our friends at OhLaLa have 19 mouthwatering recipes that will help you to use cauliflower to replace carbs in your diet. Some suggestions are:
Check out the recipes for these and more here.
Preheat oven to 425°. In a large pot, boil water and cook cauliflower for 8-10 minutes, drain and let cool. In a large bowl, combine sour cream, mayonnaise, 1/2 of crumbled bacon, 3 tablespoons of chives, 1 cup of cheese, mushrooms and cauliflower and mix well. Place in baking dish and cover with remaining cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve! Enjoy!!
Steam cauliflower until tender. Once it's tender, drain out any excess water. Then sauté in the pan until the cauliflower is drier. In your food processor or using your immersion blender, blend the cauliflower, garlic, lemon juice, cumin, tahini, and sea salt together until smooth. It should be tangy, garlicky, earthy, and delicious.
Mash avocado with a fork. Add green onion, lime juice, salt, pepper and cilantro. Fold in shredded chicken. Mix well.