Vegetables

My challenge? Convince my ten year old that vegetables are not “gross.” I’m glad to report I’m succeeding!

Fried Cauliflower Rice

This fried cauliflower rice is amazing! Try serving it to unsuspecting guests and they’ll never guess it’s made of cauliflower. Really, really good. And while we now know that rice that has been cooked, cooled and then fried contains beneficial resistant starch, for some of us, the carb load from a plate of fried rice is still too much, and this fried cauliflower rice is a great, tasty alternative. Click for the recipe

cauliflower fritters

My cheesy broccoli bites were such a hit with everyone, it occurred to me that I should make a version with cauliflower. For these, I used Parmesan instead of cheddar and thyme instead of oregano. So good! I served them as a side dish, but they can easily be served as an appetizer or as a snack. Click for the recipe

Baked Onions

These baked onions are savory, creamy and cheesy. They make an excellent side dish to grilled meat. Click for the recipe

Pesto Spaghetti Squash

My pesto pasta salad is delicious, but very high in carbs: 43 grams per serving. Substituting spaghetti squash for the pasta gives you a very similar experience in terms of taste (admittedly with a different texture), for far fewer calories and carbs, and more nutrients from the squash. Click for the recipe

Parmesan Roasted Asparagus

As much as I love the simplicity of steamed asparagus (especially when topped with a little butter), I have to admit that roasting asparagus and seasoning with salt, pepper, garlic powder and Parmesan elevates it into a true delicacy. Click for the recipe

Gazpacho

Gazpacho, a spiced, chilled tomato soup, is super refreshing and one of my favorite ways to chill on a hot summer day. For the tomato sauce, I like to use Pomi Strained Tomatoes – a very clean product, just tomatoes with nothing else added, no preservatives, BPA free and non-GMO; Sadly, fresh tomatoes often lack flavor, and these strained tomatoes are very, very flavorful. Click for the recipe

Zucchini Noodles

These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandoline, or to pre-salt the zucchini strands. Simply slice, sauté, season and enjoy. Click for the recipe