Ingredients:

• 2 lb yellow potatoes
• 1 large head cauliflower (about 4-5 cups)
• 2 cups chicken broth
• 2 sprigs rosemary
• 4+ cloves garlic
• 3/4 cup whole or 2% milk
• 1/2 teaspoon salt
• Pepper to taste

Gravy Ingredients:

• 1 large onion
• 8 oz button mushrooms
• 1/2 cup chopped parsley
• 2 cups broth (chicken, beef, or vegetable)
• 1/4 cup cornstarch
• 1 teaspoon white pepper

Instructions:

1. Wash and peel the potatoes. Cut into 1 inch pieces.
2. Cut the cauliflower into small florets.
3. Place cauliflower, potatoes, chicken broth, rosemary, and salt into large pot with 2 cups water. Bring to a boil and let cook 10 – 15 minutes.
4. Add garlic and continue to cook for another 5 – 10 minutes or until the cauliflower and potatoes are tender.
5. Chop onions, mushrooms, and parsley into a fine dice.
6. Saute onions, mushrooms, parsley, and 1.5 cups broth until veggies are tender.
7. Drain the potatoes and cauliflower and return to the large pot. Discard rosemary.
8. Combine 1/2 cup broth, pepper, and cornstarch in a small jar. Shake vigorously until well combined, add to the sauteing vegetables.
9. Bring gravy to a boil and stir occasionally, about 2 minutes
10. Add butter, milk, and pepper to the potato cauliflower mixture. Mash to desired consistency. Garnish with chopped parsley.

Everyone knows that bacon is the best food ever! Here is a delicious, healthy recipe for smokey cauliflower bacon hash that can be eaten for breakfast, lunch or dinner!

(Serves 4)

Ingredients:

• 1 large shallot
• 2 tbsp olive oil
• 2 – 4 cloves of garlic
• 8 pieces of bacon
• 1 – 2 zucchini
• 1 – 2 lb mushrooms (shiitake, portobello, or white)
• 2 cup frozen riced cauliflower or fresh chopped cauliflower
• 8  eggs
• 2 tbsp Parmesan cheese
• 2 tbsp chicken broth
• 1 – 2 tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp lemon juice
• Red pepper flakes to taste

Instructions:

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (ensuring that there is a lip of parchment paper so that it can contain all the bacon grease). Put the bacon on the parchment paper. Bake in the oven for 13 – 17 minutes.
2. Chop shallot into fine dice. Chop zucchini into small dice.
3. Heat large frying pan on medium heat. Add 1 tbsp olive oil.
4. Saute shallots until softened, approx. 2 minutes.
5. Add zucchini, mushrooms, garlic, salt/black pepper, paprika, italian seasoning, cumin, coriander, red pepper flakes. Saute 4-5 minutes or until vegetables soften.
6. Add chicken broth and scrape up any browned bits from the bottom of the pan with wooden spoon or rubber spatula.
7. Add riced/chopped cauliflower and cook for 3-5 minutes, stirring frequently.
8. While cauliflower is cooking, cook the eggs by preheating a large frying pan on medium heat. Add olive oil, crack eggs and cook until egg whites are nearly set, then add 1/2 cup hot water and cover with lid. Let cook 30-60 seconds until yolks are a desired consistency.
9. Remove from hash frying pan heat, stir in cheese and lemon juice.
10. Chop bacon into bite sized pieces and add to hash.
11. Divide into 4 servings and top with 2 eggs.

(Serves 4)

Ingredients:

• 1.5 lb salmon (four 6 oz filets)
• 1-2 tbsp chopped garlic
• 1-2 lemons
• ¼ cup olive oil
• 1 tbsp lemon pepper
• 1 tsp sea salt

Instructions:

1. Zest and juice lemon.
2. Combine 3 tbsp olive oil, chopped garlic, lemon pepper, sea salt, and lemon zest in a gallon bag. Add salmon filets and marinate for 2 hours.
3. Heat up grill or large skillet on medium high heat. Brush lightly with 1 tbsp olive oil.
4. Place salmon on grill or in skillet. For grill, cook 5-8 minutes per side. For skillet, cook 10-14 minutes per inch of thickness or until flakey.
5. After cooked, sprinkle with lemon juice and serve.

The Super Bowl is this weekend! Which means there will be lots of parties and food! To keep your healthy eating on track, make some delicious, healthy finger foods to bring to the party!
Check out these blog posts for some amazing recipes!

Cauliflower Pizza Bites
Spinach Artichoke Dip
Spicy Popcorn
Fruit Skewers with Yogurt Dip

Ingredients:

• 12 oz frozen spinach
• 1 can cannelloni beans
• 2 tbsp olive oil
• 14 oz can of artichoke hearts
• 4 oz full fat cream cheese
• 1/2 cup grated Parmesan cheese
• 1 – 2 tbsp hot sauce
• 2 tbsp chopped garlic
• 1 tbsp onion powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 lb celery, chopped into sticks
• 1 lb baby carrots

Instructions:

1. Cook spinach based on package instructions, then drain and add to large bowl.
2. Preheat oven to 375 degrees.
3. Blend cannellini beans and olive oil until smooth. Add to bowl with drained spinach.
4. Chop artichoke hearts and add to bowl.
5. Add the rest of the ingredients and mix everything together.
6. Bake for 20 – 30 minutes, serve warm with celery and carrots.

Ingredients:

1. 12 skewers
2. 12 strawberries
3. 3 kiwis
4. 24 raspberries
5. 36 blueberries
6. 3 cuties
7. 2 cups plain greek yogurt
8. 2 tbsp honey
9. 1/2 tsp cinnamon
10. 1 tsp vanilla extract

Instructions:

1. Mix honey, yogurt, vanilla and cinnamon until uniform.
2. Put fruit on skewers and serve.

Ingredients:

• 6 cups grated cauliflower
• 6 eggs
• 2 tbsp olive oil
• 3 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp red pepper flakes (optional)
• 1/2 cup Parmesan cheese
• 6 oz pepperoni, sausage, beef, bacon or ham
• 1 bell pepper
• 1/2 onion
• 6 oz mushrooms
• Marinara sauce

Instructions:

1. Preheat oven to 400 degrees.
2. Chop meat into small pieces. Chop bell pepper, onion, and mushrooms into fine dice.
3. Combine grated cauliflower, eggs, oil, and spices in a large bowl.
4. Add meat and 2 cups toppings to the bowl and mix well. Be sure not to add too many toppings, otherwise they’ll be crumbly.
5. Spray muffin tin with cooking space and pack mixture into the cups. Press down firmly to make sure they’re tightly packed.
6. Bake for 30 – 35 minutes. When they come out of the oven, sprinkle with Parmesan cheese. Serve with marinara.

Ingredients:

• 1/2 cup popcorn
• 2 tbsp olive oil
• 1 tbsp chili oil
• 3 tbsp butter
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 1/4 tsp cumin

Instructions:

1. Put popcorn, olive oil, and chili oil in a large pot with lid (preferably clear) over medium heat.
2. When the kernels start to pop, cover and shake the pot. Let the kernels pop for several minutes until the popping slows down.
3. While the popcorn is popping, heat butter and spices in a small pot.
4. When popcorn is popped, drizzle with butter & spice mixture.