Thursday, January 3, 2013

Parmesan Mashed Cauliflower


Parmesan Mashed Cauliflower

What you’ll need:
1 head of cauliflower
aprox. ½ c. milk (we use almond)
1 clove minced garlic
½ c. Parmesan cheese
Salt and pepper

In a medium saucepan boil cauliflower for 25-30 minutes, or until tender. Drain and pour cauliflower into bowl of electric mixer. With the whisk attachment, mash the cauliflower with the garlic until somewhat smooth, adding small amounts of milk as needed. Once the desired consistency is reached, mix in the Parmesan cheese then salt and pepper to taste.

Sauteed Cabbage


Sautéed Cabbage

What you’ll need:
1 head of cabbage
1 tbsp oil of your choice
1 onion, diced
1 large or 2 medium tomatoes, diced
salt and pepper

Chop your head of cabbage in thin slices; make sure they aren’t too long.
Put the oil in a large saucepan and before adding the cabbage. The pan must be large because the cabbage starts off large but cooks down a bunch. Next add the sliced onion to the mix and let the cabbage and onion cook until tender. Next add the tomatoes and cook until it is all heated through. Salt and Pepper it to taste.

Lemon Dill Tilapia

Lemon Dill Tilapia

Tilapia is such a versatile fish. Tonight we’re doing a super easy baked tilapia that everyone enjoys.

Start by greasing your pan or dish (I’m using a 9x13 glass casserole dish for 4 pieces of tilapia) with which ever oil you prefer (I use coconut). Set your oven to 350 degrees.
Place your tilapia filets in the pan and coat the fish lightly with your oil of choice then cover each filet with fresh lemon juice.
In a separate small bowl make a little seasoning mix of 1 tbsp dill, ½ tsp salt and a ½ tsp black pepper. Sprinkle the mix over your tilapia, it should stick nicely. Place your dish in the oven for 12-15 minutes depending on your dish and the number of filets. The tilapia should flake easily when coked through.

Enjoy this light, healthy treat!