Ingredients 12 oz package of frozen riced cauliflower, thawed
2 chicken breast halves, cooked & chopped
8 oz chorizo sausage, cooked & crumbled
12 oz raw shrimp, tails on
1 small onion, diced
3 cloves of garlic, minced
1 red bell pepper, diced
1 small tomato
1 Tbls tomato paste
1 tsp smoked paprika
1 tsp saffron threads
4 oz chicken broth
Juice from 2 lemons (about ½ cup)
Heat oil in large covered skillet and add onion & garlic – cook until softened and golden.
Combine broth, tomato paste, paprika, saffron and half of the lemon juice in a bowl. Stir and set aside.
Add chorizo sausage and cook until done, crumbling with spatula as it cooks.
Add bell pepper and tomato, cooking 5-6 minutes until pepper is softened.
Stir in riced cauliflower, chicken and broth mixture. Increase heat and bring to a low boil. Turn down heat and allow to simmer 1-2 minutes.
Top with shrimp and cover. Allow to simmer 8-10 minutes or until shrimp is pink and cooked through.
Plate and sprinkle with lemon juice & parsley (if desired)
Makes 6 servings
Total Fat 15g
Total Carbohydrates 12g
Dietary Fiber 4g
Ingredients 6 eggs
10 oz pkg frozen spinach, thawed & drained
1 medium onion, diced
2 cloves garlic, minced
1 Tbls butter
½ green olives, sliced
1 tsp red pepper flakes
2 cups shredded cheddar (I use the Mexican blend)
Salt & Pepper to taste
Preheat oven to 350 degrees. Spray large (9”) quiche dish with cooking spray.
Saute onions & garlic in butter until softened. Stir in spinach and cook until heated through. Remove from heat.
Add olives and pepper flakes.
Whisk eggs and stir into spinach mixture.
Stir in cheese and pour into baking dish. Sprinkle a little more cheese on top if desired.
Bake for 35-40 minutes or until eggs are set and edges turn slightly brown.
Remove and allow to cool before serving.
Makes 6 servings
Total Fat 10g
Total Carbohydrates 5g
Dietary Fiber 1.5g
Cool & creamy dessert for those special occasions – like tonight!
nonstick cooking spray
¾ cup almond meal or almond flour
2 tablespoons butter, melted
3 cups strawberries, sliced
2 envelopes protein strawberry-banana gelatin
3 envelopes unflavored gelatin
2 cups cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar substitute, divided
1 teaspoon lemon juice
½ cup almond milk (soy or coconut work well too)
⅔ cup hot water
1 cup diet sprite or any sparkling water
Spray the sides of an 8” or 9” springform pan and line bottom with parchment paper.
Combine almond meal, ¼ cup of sugar substitute and melted butter until crumbly.
Transfer the crumb mixture to the springform pan. Use a spatula or back of spoon to press down to form a base. Chill for 10 minutes.
In a small bowl, combine 1 cup cold water, 1 envelope of protein gelatin and 2 envelopes of unflavored gelatin. Let bloom for 3 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
In a large bowl, beat the cream cheese, 1 cup sugar substitute and lemon juice together with an electric hand mixer until combined.
Add the milk and melted gelatin and beat for another 1-2 minutes, until fluffy & well combined.
Spread cheesecake mixture over the chilled crust. Chill for 10 minutes.
In a small bowl, combine the remaining 1 cup cold water with the remaining 2 envelopes (1 plain & 1 flavored) of gelatin. Let the gelatin bloom for 3 minutes. Microwave 20–30 seconds, until the gelatin is melted.
Add 1 cup sparkling water or diet soda slowly and stir to combine. Let sit for 5 minutes to cool slightly. Skim off foam and set aside.
Arrange the sliced strawberries over the cheesecake layer in a circular pattern with the flat sides facing out. Begin with the larger slices near the outside and continue toward center until filled.
Spoon half of the gelatin over the strawberries. Refrigerate for 30 minutes. Pour the remaining gelatin over the berries. Refrigerate for several hours.
Release the springform and remove the parchment – then slice & serve.