One Bowl Banana Bread

Is there anything as heavenly as the smell of freshly baking bread in the oven? It is one of life's grandest smells to me. And, it is not as hard to make some home made banana bread as you might think!

I experimented with a new easy, one bowl banana bread recipe this past weekend and the verdict is in, it was delicious! 100% husband approved, too. We will definitely be making this again.

Here's the recipe if you want to try it too!

One Bowl Banana Bread
(Makes two loaves)

Ingredients
2/3 cup melted butter, or vegetable oil
6 over ripe bananas
1 1/2 cup brown sugar
4 large eggs
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 cups whole wheat flour
2 tsp baking soda
1/2 tsp salt

Directions
Preheat oven to 350 degrees
1. In a large mixing bowl, mash bananas with butter (or oil), eggs and brown sugar.
2. Add seasonings, flour, baking soda and salt and stir until just combined.
3. Grease two 8x4 inch loaf pans, divide batter between the two and smooth out the top.
4. Bake at 350 for one hour or until top is springy to touch.
5. Remove from pan onto wire rack and let cool.


Enjoy with your morning coffee or as dessert! Or even make your own banana bread French toast!

Who likes a good, simple banana bread as much as I do? What kind of home made bread is your favorite?

Easy Turkey Burgers

I won't lie, I am the queen of bargain hunting. Zach, my dear husband, can definitely attest to this. And one area that my bargain hunting goes into overdrive is during meal planning and grocery shopping. I love a good deal, and I love seeing our money be able to stretch while still providing good, nutritious meals for us.

One fantastic recipe that I experimented with and loved that meets the standard of being nutritious and budget saavy are turkey burgers! I have absolutely nothing against beef, and I will admit I love a good hamburger. But sometimes, beef, especially the beef you want to eat (farm raised and extra lean) is pricier. So most of the time, we stick to options like chicken, turkey and fish. At our local Sam's, we can get a great deal on ground turkey, which is where this recipe starts!

Feel free to use this recipe as a base and build on with what you and your family love, and of course experiment with all those yummy toppings, too!

Easy Turkey Burgers

Ingredients
- 1lb ground turkey
- 1 cup quartered cherry tomatoes
- 1/2 cup shredded cheddar cheese
- 1 egg
- 1 Tbsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
-2 tsp paprika
- 1/4 tsp salt

Directions
1. Heat a griddle to 350 degrees, or use a heavy bottomed skillet heated over medium high heat
2. Place all ingredients in a large bowl.
3. Mix gently with hands (don't overwork it), make sure everything is incorporated.
4. Form into 4 to 6 patties, depending on your size preference.
5. Flatten out with your hand into a patty shape, place on griddle or skillet.
6. Cook through, about 6 minutes per side, until juices are clear and it is no longer oink in the middle.
7. Place on a toasted whole wheat bun and top with things like sliced tomato, onion, avocado, crispy bacon, etc!
8. Enjoy!

What is your favorite thing to top a burger with? Do you love something on the inside of your burger too? 

Turkey and Veggie Soup

Summer is quickly approaching and that means soon warmer weather will be the normal. But, as we have experienced this past week in Atlanta, we can still have a few cold days left before the heat fully arrives.

What does that weather mean? One last chance for a hearty soup before the cool soups make their appearance on the dinner table.

This last week I experimented with the ingredients I had around the house to make our hearty turkey and veggie soup. The great thing about this recipe is that it can definitely be made to what YOU have in your kitchen and what YOU like.

But for a base recipe, here is what we used!

Ingredients

1lb ground turkey

2 tsp cooking oil or butter

1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 sweet potato, cubed

4 cups raw kale, chopped

1 cup baby carrots

4 cups chicken broth

1 can diced tomatoes

1 tsp basil

1 basil leaf

1/4 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Directions

1. In a large heavy bottomed pot (such as a dutch oven) over medium high heat, heat up your cooking oil or butter 

2. Add you chopped onions, sautee until soft and translucent. Add your garlic in and cook for one minute. 

3. Add in the chopped green peppers, and potatoes.

4. Add chicken broth and bring to a boil. 

5. Add kale, bay leaf and diced tomatoes and reduce heat to medium low. Let cook for about 10 minutes, covered. 

6. As that cooks, brown your turkey with all of the seasonings mentioned above added in with it.

7. After turkey is browned, add to soup, mix and cover. 

8. Let cook over medium low, stirring occasionally for about 25 minutes. 

9. Garnish with cheese and plain Greek yogurt if desired! 

Enjoy these last few days of warm soup weather before the fall. This is an easy and yummy way to get veggies in! Experiment with what you have and make it fun. 

What's your favorite soup? 

DIY Strawberry Ice Cream

Today is the first day of spring, and what better way to ring that in and the approaching warmer weather than with super easy and delicious strawberry ice cream? This was incredibly easy, and I loved it! I have made ice cream with frozen bananas before, which is also very good, but sometimes I want something with less of a banana-y flavor.

Enter strawberry ice cream.

It's like an ice cream meets a yogurt, meets a sorbet, meet a sherbet. All delicious. So be sure to give this recipe a try!

DIY Strawberry Ice Cream
(Makes 4 servings)

Ingredients
4 cups frozen strawberries
1/2 cup plain yogurt (I used Greek, you could probably even use a vanilla greek yogurt if you like it a little sweeter!)
3 Tbsp honey
1 Tbsp fresh lemon juice

Directions
1. Place all ingredients in a food processor (or blender), blend until smooth.
2. Divide into 4 servings, or dip out yours and save the rest for later, and ENJOY!

So easy, so refreshing, and best of all, GUILT FREE! Who is going to try this delectable treat? 

Guilt Free Chocolate Pudding

Generally, I tend to not have a sweet tooth. I would take something salty over sweet most any day. But, there are days where I crave chocolate. That sweet tooth rears its ugly head, and all I want to do is whip up a batch of brownies and devour the whole thing. But that is not really conducive for good health to do that. So, I had to come up with a new solution!

The new solution? Finding healthy sweet replacements, and ways to "healthify" different recipes.

Thankfully, in my new 21 Day Fix Extreme book, they did that for me! There are actually a few recipes that I plan on trying over the course of my 21 day journey to help satisfy my sweet tooth in a healthy way, but I wanted to experiment with a few of the recipes sooner, and I chose chocolate pudding!

For some reason it was just calling my name, and I gave it a go. Surprisingly, the recipe is super simple, and takes just a few minutes to make, and then only an hour to chill and BAM! You have your healthy sweet treat ready to go.

Who's ready to get their healthy sweet treat on?

Guilt Free Chocolate Pudding 
(Makes 4 servings, 1/2 cup each)

Ingredients
1 1/2 scoops of Chocolate Shakeology
1 medium ripe avocado
1 medium banana
1 cup unsweetened almond milk (plus more if too thick)
Optional raspberries or sliced strawberries for the top

Directions
1. Place all ingredients in a blender, and blend until smooth. Again, if it's too thick, you can add a little additional almond milk, just go slow!
2. Divide into 4 separate dessert bowls, and set in the fridge to chill for one hour so it can set.
3. Top with a few raspberries or sliced strawberries, if you so desire, and enjoy!

There you have it, a super simple, four ingredient way that you can easily satisfy your sweet tooth in a very healthy way! Finding simple replacements like this can be a key component to staying on track in your health and fitness journey as you find ways to enjoy the foods you love in a healthy way!

What's your favorite healthy sweet treat?

"Healthy Stuff" Bowl

Even after traveling all over the world, and having my fair share of rice and beans in Africa and Asia, I'm not sick of it. In fact, I love to dress it up!Last night I was running low on time to cook, and needed to use up some bell peppers we had left over in the fridge. So I decided to improvise and experiment.

Enter in the "healthy stuff" bowl. Like several of my other recipes, this can be very early customized to your personal tastes, as well as what you have on hand.

Healthy Stuff Bowl

Ingredients
(Makes 4-6 servings)
1 lb ground turkey
1 1/2 cup cooked brown rice
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
2-3 cups rough chopped kale (just depends on how much green you want!)
2 tsp cooking oil
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp chili powder
1 1/2 cups tomato sauce

Directions
1. Heat up your cooking oil in a large skillet over medium high heat.
2. Add in your onions and chopped bell peppers, cook until tender.
3. Add in the ground turkey, and brown through, mixing with the vegetables.
4. Season with the garlic powder, onion powder, black pepper, red pepper, cumin and chili powder.
5. Add in kale and 1/3 cup of water, cook and mix until it begins to wilt.
6. Add in the cooked rice and tomato sauce, stir and mix together until incorporated.
7. Cover and cook on medium low for 10 minutes, stir occasionally.
8. Enjoy!

If you wanted, you could add in black or red beans. Or substitute the brown rice for quinoa! The possibilities are truly endless. Experiment and find out what you like, too! But if you are short on time, this is an easy one to throw together and have a balanced meal.

What about you, do you like rice and beans or do you have to spice it up a bit to eat them?

Spaghetti Squash Burrito Bowl

Typically, when I make spaghetti squash, I tend to stick to italian style recipes. Spaghetti squash with pasta sauce, spaghetti squash lasagna boats, and the like. Well, I came across an interesting looking recipe on Pinterest for a burrito bowl in spaghetti squash, so I thought that I would recreate my own burrito bowl.

I must say, they turned out super delicious! And these could absolutely be done with various ingredients, based on your own personal tastes.

Ingredients
(makes 4 servings)
2 spaghetti squash
1 can of white beans
1 can of tomato sauce
2 tsp cooking oil
1 onion, chopped
2 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 lb ground turkey
1 cup of shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 packet low sodium taco seasoning

Directions
1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half, and clean out the seeds. Place cut side down onto a baking sheet. Bake for 45 minutes, or until the inside is tender. Remove and let cool.
3. While spaghetti squash is baking, heat 2 tsp cooking oil in a large skillet, and sautee onion.
4. Add in minced garlic, sautee for one minute, or until fragrant, and then add in the chopped bell peppers. Cook until tender.
5. Add in the ground turkey, and brown.
6. Mix in taco seasoning until full incorporated, cook for 5 minutes.
7. Add in the can of drained white beans, and can of tomato sauce, let simmer for 10 minutes.
8. Divide the filling between the four spaghetti squash boats, cover each with 1/4 cup of cheddar cheese and sprinkle with the chopped cilantro.
9. Bake at 350 degrees for 20-25 minutes, or until cheese is browning and bubbly.
10. Enjoy!

There you have it, super delicious spaghetti squash burrito bowls! If you wanted to, you could substitute out the white beans for black beans, and even mix in fresh salsa or fresh chopped tomatoes if you wanted to!

Who is ready to try some spaghetti squash burrito bowls?

Ground Turkey Enchiladas

Living in southwest Arizona for over ten years absolutely made me partial to Mexican food, and real , authentic Mexican food at that. The rest of the country just doesn't know what it's missing! No, Taco Bell and On the Border don't count. Georgia just doesn't have the same Mexican food as Arizona. 

While there's a mix of different dishes panning across the Mexican food genre, some can be healthy, and others not so healthy.This week I definitely had a hankering for enchiladas, so I thought I would try my hand at making a healthier version of enchiladas, and they turned out great! I will be making these again.

Ground Turkey Enchiladas

Ingredients
16 corn tortillas
Red or green enchilada sauce
1 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tsp cooking oil
1lb lean ground turkey
2 tbsp chopped fresh cilantro
1 cup shredded cheddar cheese
1 Tbsp cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
Seasoning to taste

Directions
1. Preheat a large skillet with cooking oil over medium high heat
2. Sautee onions and bell peppers until tender (about 5 minutes)
3. Add in your ground turkey, mix and brown through.
4. Add your cumin, garlic powder, paprika and black pepper. Mix to combine, cook over medium for a few more minutes.
5. Grease a large baking dish (enough to fit your enchiladas, or you can use two dishes)
6. Heat up your tortillas for a few seconds so they are easier to work with. Fill each with about 2 heaping Tbsp of filling, then roll and place with the seam on the bottom.
7. Fill all tortillas, then cover with enchiladas sauce, cheese and cilantro.
8. Bake at 350 for about 20 minutes
9. Enjoy!!

What is your favorite Mexican dish? Anyone else love their food nice and spicy besides me? 

Kale and Tomato Salad

Kale was one of those foods that when I started getting healthy and looking to eat better that I really didn't care too much for in the beginning. It tasted bitter and sharp to me, and I wasn't sure what all to do with it.

I ended up using it in smoothies mostly, because you don't taste it as much when it's blended up with some delicious fruit. But the past few months I have been branching out even more and trying new recipes with kale. The conclusion, I love kale now!

This week I experimented and made a sauteed kale salad that I will definitely be doing again! It was a bowl of tasty goodness that is just exploding with nutrients. You could definitely tweak this recipe to fit your own tastes with other spices that you enjoy. This is the base recipe that I used, feel free to experiment!

Kale and Tomato Salad
(two servings)

Ingredients
1 tsp cooking oil
2 cloves of garlic (or more if you love garlic, I know I do!)
3 cups of kale (chopped or torn to medium to smaller sized pieces)
1 cup of cherry tomatoes
1 tsp onion powder
1/4 tsp cayenne pepper (or more if you like it spicy!)
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp sesame seeds
A few splashes of soy sauce *optional*
Season according to your own tastes!

Directions
1. Heat your cooking oil in a medium skillet over medium high heat
2. Finely mince your 2 cloves of garlic and sautee in the skillet for about one minute
3. Add in your kale and tomatoes and stir around with your garlic. Cook until the kale begins to wilt slightly.
4. Season the kale with all of your seasons, correct to your own tastes.
5. Stir all together, cook until the kale is wilted and the tomatoes are heating through.
6. Top with your sesame seeds and enjoy!

Who's ready to try some kale and tomato salad?? Do you have a killer kale recipe? Please share it with me, I would love to try it!

Crock-Pot Teriyaki Chicken

When our oven caught on fire right before Christmas and was out of commission for about a week, I dug around for some spectacular crock-pot recipes that I could cook, save some time, and get around not having an oven.

I found quite a few recipes that are fantastic and are definitely going in my go to meal planning because they are quick, easy, and most importantly, healthy! Isn't it nice to have minimal prep, set your crock-pot, then come home to a hot meal ready for you? I know I love it!

This teriyaki chicken recipe was one of the ones that I found, and love!

Be sure to try this recipe out for yourself, you could serve it over hot brown rice, or even some zucchini noodles!

Ingredients
Medium to large bag of carrots
1 onion cut into large chunks
4 garlic cloves
2 cups of fresh cut pineapple (or two cans undrained)
*1 1/4 cup of teriyaki sauce (about one regular sized bottle)
4 chicken breasts

Directions
Combine all ingredients in your crock-pot, cook on low for 6 to 7 hours, then serve over hot brown rice or zucchini noodles!

*If you are freezing your crock-pot meal before use, split between two bags, and only use 1 cup of teriyaki sauce, then add the additional 1/4 cup when you are cooking it.

And it's as simple as that! Honestly, it doesn't get much easier. Prep time is minimal, and you come home to a hot, healthy meal! Who is going to give this a try?

Leftover Turkey Lettuce Wraps

Thanksgiving has come and gone another year! It was a blessed day for us, filled with delicious food, amazing company, and laughter and joy. Even with so many hard things going on in our country and the world, there is much to be thankful for!

One superficial thing that I am thankful for is...leftovers! You heard right, Thanksgiving leftovers are some of my favorite. I don't know why, but there's something just so delicious about it. I almost like turkey more as leftovers more than on Thanksgiving day.

The key is to get creative with it! This year I decided to experiment and make a new recipe especially for turkey leftovers, and I'm pretty sure these turkey lettuce wraps hit the nail on the head for me.

They are super simple, and you can do SO MUCH with them! You can mix them with what you want, top them like a taco and enjoy!

Turkey Lettuce Wraps

Ingredients 
- 1 head of butter lettuce (or romaine leaves, or any sturdy lettuce leaf of your choice)
- 2 cups of chopped leftover turkey
- 2 tsp cooking oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cucumber, diced
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cayenne pepper powder (more if you can handle the heat)
- Salt and Pepper to taste
-Optional: plain greek yogurt, cheese, small diced onions

Directions
1. Wash and dry the lettuce leaves. Keep the leaves in tact and set aside.
2. In a medium skillet, heat your preferred cooking oil or butter over medium high. Once hot, add your diced onion, and sautee until translucent.
3. Add garlic and cook for one minute, or until fragrant.
4. Add your diced bell pepper and cucumber, cook until tender.
5. Add the chopped turkey, and mix until incorporated.
6. Season with paprika, chili powder, cayenne pepper, and salt and pepper.
7. Cook for 5 minutes on medium heat.
8. You can individually divide the turkey on the lettuce cups, or serve it in a bowl and let people fix their own like a taco!
9. You can top the tacos with plain greek yogurt, cheese, onions, tomatoes, hot sauce...whatever you want!
10. ENJOY!

Eating leftovers do not have to be boring. I love Mexican food, so this inspired dish was cleaned up a bit and uses those yummy turkey leftovers! Try this one out and use up all that delicious meat!

What's your favorite taco topping? Share below!

Sweet Potato Casserole

One traditional Thanksgiving dish (so I have been told by my husband) is sweet potato casserole. Now, I did not grow up eating sweet potato casserole at Thanksgiving, but I had heard of it. Since my husband loves this dish I decided to make my own version and clean it up a bit!

Now, as I did not grow up in the south, I am no expert on Sweet Potato Casserole. But, I did know that it usually came laden with some butter, coated with some crushed corn flakes, topped with marshmallows and mixed with lots of brown sugar and cinnamon. And while I know all that tastes delicious, I wanted to create my own topping for those yummy sweet potatoes!

Check out this twist on a traditional Thanksgiving recipe!

Cleaned Up Sweet Potato Casserole

Ingredients

-4 to 5 medium/large sweet potatoes, peeled and cut into cubes

-1 banana

-3/4 cup of shredded, unsweetened coconut (divided)

-2 Tbsp maple syrup

-2 Tbsp brown sugar

-1/4 cup of water

-1/2 cup crushed pecans, plus a handful (about 1/4 cup)

-1/4 cup crushed almonds or walnuts (or you can use more pecans)

-1 apple, cored and cubed into small pieces

-3 tsp cinnamon (divided)

-1/2 tsp allspice

-1/4 tsp cloves

-1/4 tsp nutmeg

Directions

-Preheat oven to 350 degrees.

-Bring a large pot of water to a full rolling boil, add your sweet potatoes. Cook until tender.

-Once sweet potatoes are tender, drain (reserving just a little bit of the cooking liquid, about 1/4 to 1/3 cup) and mash with the reserved liquid and banana. 

-Add 1/4 cup of shredded unsweetened coconut to the sweet potatoes, 2 tsp of cinnamon, and a handful of pecans. Mix until all incorporated.

-In a medium skillet sprayed with cooking spray, heat your 2 Tbsp of maple syrup and brown sugar with 1/4 cup of water. When it is all incorporated, add in your apples.

-Add remaining 1 tsp cinnamon, allspice, cloves, and nutmeg. 

-Continue to stir to prevent burning. When the apples begin to turn tender, add your nuts and 1/4 cup of coconut. 

-Cook for about 5 minutes, until it begins to thicken and everything is incorporated. 

- In a greased 9x12 baking dish, layer the mashed sweet potatoes on the bottom and spread across.

- Spread the nut and apple mixture over the top of the sweet potatoes, then sprinkle with remaining 1/4 cup of coconut.

-Bake for 20 minutes, or until heated through. 

-Enjoy!! 

Who else loves some good sweet potato casserole? What is your favorite topping to put on sweet potatoes? Share below! 

Thanksgiving Swaps

Zach and I are sharing our very first married Thanksgiving this year! Since both of us love this time of year, and truly enjoy the season of Thanksgiving, we decided that we would have our own Thanksgiving dinner a week before the actual day to celebrate together!

And since I love cooking (especially Thanksgiving dishes), and Zach loves to eat Thanksgiving food, it was a win- win for us. And bonus, we got a killer deal on our turkey! Score!

Since we began eating healthy this year, I wanted to mix things up a bit with our Thanksgiving dinner and experiment with a few new recipes that were traditional Thanksgiving dishes “cleaned up” a bit. Of course we made the regular versions of some of our favorites, but added in a few news ones, and I must say, they turned out quite tasty!

Our Thanksgiving menu consisted of…

-Roast Turkey (seasoned with lots of yummy herbs and spices, with an onion and celery stalk into the cavity, then baked in an oven bag…seriously those things work GREAT to create a juicy bird!)

-Stuffing (or as the south calls it…dressing)

-Mashed Cauliflower

-Garlic Green Beans

-Cranberry sauce (made from fresh cranberries, not canned)

-Sweet potato casserole

-Pumpkin Pie

As you can see, we had quite the spread! I ended up cooking for the majority of the morning, but I wouldn’t have it any other way. Cooking definitely is a stress reliever for me, and I absolutely adore cooking from scratch, which is what I did for all of these recipes!

The menu items that are in bold were recipes that I cleaned up a bit for our Thanksgiving dinner! Here’s a quick peak at what I did to each (full recipes to come later!)

-Stuffing (dressing, whatever you call it) Now this one I didn’t clean up  completely, it’s still a carb heavy dish, but what can I say, the stuff is my favorite part of the Thanksgiving meal! Particularly how my mom cooked it, and how I cook it now. We always had a sausage dressing with onions and celery mixed in (so pork sausage, cubed stuffing, celery, onion, and chicken broth). For this recipe we switched out pork sausage for some fresh mild turkey sausage from our local farmers market. So good!

-Mashed Cauliflower – Because we were already having stuffing and sweet potatoes, I didn’t want to add another potato dish into the mix. Instead, I switched potatoes for cauliflower and made garlic mashed cauliflower. If you haven’t tried it, just wait for the recipe and make your own. SO good, and you get a serving of veggies!

-Garlic Green Beans – Traditionally I always had green bean casserole, which is very tasty indeed. But for our Thanksgiving meal I didn’t want to have to make and bake that, and it’s typically a heavier dish so I opted to cook fresh green beans with fresh sautéed garlic, seasoned with some spices. Very tasty!

-Sweet Potato Casserole – This dish isn’t something I had growing up, but Zach loves it! Usually it’s topped with corn flakes and marshmellows, but I wanted to lighten it up so I created my own topping with some “candied” nuts and coconut! Turned out pretty good, and was hubby approved!

As you can see, we did not go hungry on our Thanksgiving meal. We will be having leftovers for a while! But I don’t mind. That’s half the fun of Thanksgiving dinner, right?? My point is you can still enjoy your Thanksgiving meal. Pick the things you truly love and enjoy, and then find creative swaps for the rest!

Stay tuned for my mashed cauliflower and sweet potato casserole recipe later this week, and be sure to follow me on Facebook and Instagram to keep up to date with recipes and tips!

My question for you is…what is YOUR favorite Thanksgiving dish?

Buffalo Cauliflower Tots

Cauliflower is one of my new vegetable favorites. I am seriously in love with this vegetable and have cooked with it more in the past six months than I ever have in my life. Who knew such a funny looking veggie could be so deliciously tasty?

From cauliflower mac and cheese, to a cauliflower “alfredo” sauce, to cauliflower pizza crust…the list goes on and on. But I have found a brand new favorite that I am drooling over still. And that’s buffalo cauli tots. You heard me. Veggie tots. But tangy, delicious and crisp.

Drooling yet? Here’s the recipe so you can try it out for yourself and see what I mean!

Buffalo Cauli Tots

Ingredients

4 cups of shredded cauliflower (about a whole head if it’s a smaller head of cauliflower, half if it’s a large head)

½ cup sharp cheddar cheese

½ cup hot sauce (think Frank’s Red Hot…any sort of “buffalo” hot sauce)

1 egg

½ cup cornmeal

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

*Tip if you don’t want to shred your cauliflower by hand, put it in the food processor for a couple of seconds and chop that bad boy up!*

Directions

1.     Preheat your oven to 400 degrees and spray a mini muffin tip with your choice of cooking spray.

2.     Squeeze out the excess moisture from the shredded cauliflower by placing it in a kitchen towel or several paper towels.

3.     Combine all of the ingredients in a large bowl and mix together thoroughly.

4.     Scoop the mixture into the mini muffin tins, pressing firmly into the cups.

5.     Bake at 400 degrees for 20 to 25 minutes, or until golden brown and crispy.

6.     Enjoy with your favorite dipping sauce! (Try making a greek yogurt style ranch dip…yum!!)

There you have it, yet another tasty way to get a serving of veggies in with our delicious friend, the cauliflower! Who is going to try this recipe themselves?