Sweet Potato Pancakes

Ingredients

• ½ c mashed sweet potato (measure after mashing)
• 3 eggs
• 1 tbsp coconut flour
• 1 tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp vanilla
• coconut oil
• cinnamon to sprinkle on top

Method

Mash the sweet potato, and then whisk thoroughly with the eggs. Stir in the remaining ingredients, except the coconut oil and cinnamon sprinkle.

Mix until incorporated.

Heat a frying pan over medium heat, melt the coconut oil, and spoon roughly ¼ c batter onto the pan. Let cook until you see bubbles forming and the pancake is firm enough to flip. Flip. cook for another minute or so, watching carefully.

Serve with a sprinkle of cinnamon, or a splash of maple syrup for a real treat!

Cauliflower Tots

Skinnytaste.com
Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g 
Sodium: 397 mg (without salt) • Cholesterol: 47 mg

Ingredients:

• 2 cups cooked cauliflower florets, finely chopped *see note
• 1 large egg
• 1 large egg white
• 1/2 cup onion, minced
• 3 tbsp minced fresh parsley
• 1/2 cup reduced fat sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside. 

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

Broccoli and Cheese Tots

Broccoli and Cheese Tots
Skinnytaste.com
Servings: 4 • Size: 7 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 152 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 13 g • Sugar: 1 g
Sodium: 416 mg • Cholesterol: 47 mg

Ingredients:


    • 12 oz broccoli florets 
    • 1 large egg
    • 1 large egg white
    • 1/2 cup finely chopped scallion
    • 2/3 cup reduced fat sharp cheddar cheese, grated
    • 1/2 cup seasoned breadcrumbs
    • salt and pepper to taste
    • cooking spray


Directions:

To cook the broccoli florets, blanch in a pot of boiling water for 1 minute, then rinse under cold water and drain well; dry on paper towel. Using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Makes about 28 tots. 

Original post here: http://www.skinnytaste.com/2014/11/broccoli-and-cheese-tots.html

Cauliflower Pizza Crust

Author: Detoxinista.com

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.   

(Original post here: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ )

Healthy Queso Dip

Author: Detoxinista.com
Serves: 2.5 cups


A creamy, dairy-free queso, similar to the popular Ro*tel dip!

Ingredients

• 1 cup raw cashews, soaked for up to 4 hours and drained
• ¼ cup water
• 1 teaspoon sea salt
• juice of half a lemon (about 1½ tablespoons)
• 3 tablespoons nutritional yeast
• ⅛ teaspoon turmeric
• 14 oz. can diced tomatoes with green chiles

Instructions

1. In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chiles. (I was able to get about ¼ cup of liquid from the can.)
2. Blend until a smooth and creamy "cheese" sauce is created.
3. Transfer the cheese mixture to a large bowl, then add in the can of diced tomatoes and green chiles. Stir well to combine.
4. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic!
5. Serve with baked tortilla chips and fresh sliced veggies, for a nutrient-rich party snack!

(Original post here: http://detoxinista.com/2013/01/healthy-queso-dip-dairy-free-soy-free/)

Homemade Almond Milk

Homemade Almond Milk

Author: Detoxinista.com

Prep time:  10 mins

Total time:  10 mins

Serves: 4 cups

A creamy alternative to dairy milk, which can be ready in less than 10 minutes!

Ingredients

• 1 cup almonds, soaked 4-6 hours and rinsed well
• 4 cups filtered water

Instructions

1. Combine all of the ingredients in a blender, and blend until smooth and creamy, about 1 minute in a high-powered blender.
2. Strain the "milk" through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.
3. Store in the fridge, in a sealed container, for up to 4 days.

Notes

Note: For an extra-special treat, try adding 1 tablespoon of coconut oil, 1 tablespoon of vanilla, and 2 tablespoons of maple syrup to the mixture before blending. The resulting almond milk is extra-creamy, sweet, and irresistible!

(Original post here: http://detoxinista.com/2010/11/dont-wait-another-minute/)

Intro

This blog shall be my own little recipe collection. I'm tired of looking through my bookmarks or trying to find a recipe that I'm sure I've written down somewhere not too long ago. None of the content is mine, unless specifically stated. I will try my best to always link the original website I found it on, but if I happen to forget, please contact me and I will fix it immediately.