Cauliflower Breadsticks

To be honest I was a little skeptical as to whether this was a viable thing, after all you see these recipes on pinterest and you wonder if its actually going to work or end up looking like something from nailed it and be a complete flop.

I had made homemade chili and thought this would be a good time to try them after all it isn't an entree so if it failed we still had the chili.

This was the recipe I followed

1 head of cauliflower, I used a bag of riced cauliflower which it said was also an option
2 eggs
cheese, I mean who really follows the amounts when it comes to shredded cheese, basically you need some to mix in and some to top it with, so about a cup and a half .
1 tsp of Italian seasoning
1/4 tsp black pepper
pinch of salt
Marinara sauce for dipping

So cut up the cauliflower and separate into florets and put into a processor to rice it up, or if using riced cauliflower, place either into a ovenproof  dish and bake for 20 minutes on 375

Once that's done take out of the oven and let it cool a little, put the cauliflower into a tea/linen towel and twist so that all the liquid is squeezed out

Increase oven temp to 450

Once all the liquid is squeezed out, put it in a bowl and ad the eggs, half the cheese, seasonings and mix together.

Transfer this mixture to a baking sheet lined with parchment paper, I would also spray the paper.
shape with your hands, flatten into a rectangle but not too thin about 1/4 inch thick.

Bake for 18 minutes, remove from oven and top with remaining cheese, bake for a further 5 minutes until the cheese is browning and melty.

Cut into bread sticks, I used a pizza cutter. and serve with marinara.

If you want a lighter version do not top with cheese.

My only problem with this recipe was that mine stuck to the paper which is why I suggest spraying the paper first.

It doesn't make a whole lot so if making for more than 2 I suggest doubling the recipe.

But despite the sticking, it has a great texture and very bread like, with good flavor. could easily be made into more baguette like shapes also.

Eggplant lasagna without Noodles

This is another great recipe that I tried this weekend that I was able to eat. Noodle free is good for me, and Jerry liked it too. It was hard to tell that it didn't have noodles in it..

1 tsp olive oil
2 cloves of garlic
1 1/2 lbs of ground beef - I used 2lbs
1 1/2 cup marinara sauce
1 tbsp Italian seasoning
Salt and pepper

1 medium Eggplant - I recommend using 2 - slice lengthwise
2 tbsp Olive Oil
Salt and pepper

8oz of ricotta cheese
1/2 cup of parmesan
1 egg

2 cups of mozzarella

Cook the ground beef, garlic in the oil add marinara sauce and Italian seasoning and salt and pepper to taste, put aside.

As you can see from the picture I added mushrooms.

Slice the eggplant and brush with the oil both sides and put in a sheet pan and cook for 15 mins on 400 degrees

Mix the ricotta cheese and Parmesan and egg together

In a 9x13 glass dish put a layer of eggplant, then meat sauce and then the cheese mix, repeat layers, top with mozzarella and cook in the oven until the cheese is melty.

There is lots of flavor and very filling and the pan made enough for two meals for me and Jerry.
It has 30g of protein wow I know right.

This is definitely one for a remake.


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