Try It Tuesday–er, Wednesday

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Last week, I told y’all that I bought some new cauliflower-based products. This weekend, I decided to try out another one: Green Giant’s cauliflower pizza crust!

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I wanted to see if I could make a pizza with simple ingredients and make it low-carb-friendly as well as have it actually taste good. Here’s what I used:

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~Green Giant Cauliflower Pizza Crust

~1 tbsp extra virgin olive oil

~1 tsp Italian seasoning

~1/2 tsp minced garlic

~1/4 tsp Kosher salt

~1 cup fresh spinach, chopped

~3/4 cup fat free mozzarella cheese

~4 ounces grilled chicken

 

I mixed the spices and oil first and then spread it onto the pizza crust. I popped that in the oven for a few minutes and then took the crust back out, per the instructions on the box. Then, I added the spinach, cheese, and chicken on the crust and put the pizza back in the oven for about 10 minutes. After that, the pizza was ready!

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I think it turned out pretty good! The part of the crust that didn’t have any toppings on it was very “cauliflower-y”-tasting, but other than that, I liked this! I will definitely be trying this again!

Have you tried this? What did you think? Share in the comments below!

Try It Tuesday

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Last week, a friend of mine posted a picture of some new products she found at the grocery store. They were a part of the new riced cauliflower line from Green Giant! Intrigued, I bought one of the products to try–the riced cauliflower stuffing!

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This healthy version of the Thanksgiving staple is packed with cauliflower, carrots, celery, cranberries, and tasty herbs and spices! Its super easy to cook (and by “cook” I mean pop the bag in the microwave for like, 5 minutes) and its done!

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We had ours on the side of Keto chicken and asparagus! It was actually pretty good! I mean, I don’t think it will completely take the place of stuffing, but it was nice to have a healthier alternative!

Have you tried this yet? What did you think? Share in the comments below!

 

Try It Tuesday

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One of my goals for 2018 was to incorporate more veggies into my life. The only drawback with that means I have to BUY produce, which usually doesn’t get eaten and goes bad. Enter today’s Try It!
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(Yes, yes, I know…they’re Great Value brand. Huff the Hubs gives me a hard time whenever I buy that brand because he says it isn’t as “up to standards” as other stuff. I say, “Uh, whatever! It’s less expensive so I’m buying it!” Anyway, moving on…)
There’s actually quite a few flavors in these smoothie packs but I chose this one because it had spinach and avocados (healthy greens AND healthy fats!). Each bag comes with four packets that look like this:
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All you have to do is throw it in a blender with water, juice, or milk and bam! it’s done! I used 3/4 cup water and 1/4 cup apple juice, just to give it a little extra flavor.
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This was actually pretty good! I couldn’t taste the spinach or avocado and it kept me full! Most definitely trying this again!
Have you ever tried this? What did you think? Share in the comments below!

Try It Tuesday

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Sometimes, eating lower carb is a wee bit difficult when you crave your old favorites. The other day, I wanted tacos SO. FREAKING. BAD. and I didn’t think I’d be able to have them because, Keto. Then I saw a friend of mine had made taco shells with shredded cheese! You read that right: shredded cheese! And I HAD to try it out!

 

Here’s what I used:

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Yup. That’s it. Shredded cheese.

 

First, you’ll need to preheat your oven to 350F. Then, on a parchment-paper lined baking sheet, make 1/4 cup piles of cheese about 2 inches apart. Press the cheese down lightly so it makes one layer instead of a little mound.

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Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then place it over the handle of a wooden spoon or another utensil that is balanced on two cups.

 

Allow to cheese cool completely then remove—you’ve got yourself a low carb taco shell!

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I actually liked these MUCH better than the regular shells. Tortilla shells fall apart so easily and you lose all that yummy goodness on your plate (or lap, if you’re a messy eater like myself) and it’s so frustrating! These shells stayed in place and added a new flavor to the tacos! I LOVED them and will absolutely be making them again!

Try It Tuesday

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I’ve been trying to shake things up with our dinners lately. Mostly because Huff the Hubs take chicken for his lunch EVERY. SINGLE. DAY. This means he gets really tired of meals that involve chicken. SO I haven’t made the poultry in a looooong time. We both like pork, but it can be hard to find new ways to dress it up. After some perusing on Pinterest I found a yummy (and low-carb) pork recipe!

 

Here’s what you need:

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6 thin boneless pork chops

1/3 cup dijon mustard

3 tbsp olive oil

1/2 tsp kosher salt

1/2 tsp black pepper

3/4 tsp garlic powder

3/4 tsp thyme

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp dried basil

1 1/2 cups grated Parmesan cheese

 

First, mix your mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper, and basil in a small bowl. This will be your marinade. Pour the marinade into a gallon-size Ziploc bag and add the chops. Let it refrigerate overnight. (I actually forgot to let this marinate overnight so mine only sat in the bag for about 15 minutes and still turned out great!)

 

The next evening, preheat your oven to 400 degrees. Pour Parmesan cheese into a shallow dish and coat each pork chop on all sides. Place a flat roasting rack to a shallow dish or cookie sheet and then put the chops on the rack. (I didn’t have either of those so I borrow my sister’s turkey roasting rack, ha! I had to add foil to it so the chops wouldn’t fall through!) Then, season the chops with the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.

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Bake for about 15-20 minutes and serve!

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You guys. This was soooooo good! Huff the Hubs and I LURVED it! I will absolutely be making this again!

 

Have you ever tried this recipe? What did you think? Share in the comments below!

Try It Tuesday

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Since I gave y’all a resolution-busting Try It last week, I thought I’d give y’all a healthy option this week! One of my goals this year is to get down to pre-Huff the Tot weight. I’ve been following a low-carb/semi-Keto “diet” (I don’t like the “D” word) Mondays through Saturdays and eating whatever I want on Sundays. Since January 2nd, I’ve lost two pounds! Yay!

One thing I’ve been missing in the mornings is waffles. I used to eat eggs and whole wheat Eggos in the mornings but, since waffles=carbs, I haven’t had one in a while. I’ve tried a high-protein/low-carb waffle before but it just wasn’t that great. I thought I’d try a new recipe and see if the waffles tasted any better! (Bonus! These are also gluten free!)

Here’s what you need:

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1 cup almond flour, sifted

1/2 tablespoon baking powder

1/4 teaspoon salt

1 cup heavy cream or heavy cream and a little water

2 tablespoons oil

3 eggs

 

In large bowl, whisk together almond flour, baking powder and salt.

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Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.

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After that, pour the batter into your waffle maker to cook.

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Wait for the waffle to finish cooking and serve!

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GUYS. These waffles were DELICIOUS! They also only had THREE carbs per waffle! This recipe yielded about 4 waffles, so I was able to freeze a few and reheat them throughout the week (like when my family had pizza for dinner and I had to resist the temptation)! You don’t even have to add syrup–top with raspberries (a naturally low-carb berry) and some Reddi Whip and you’re golden! Its filling, its Keto-friendly, and its DELISH!

Try It Tuesday

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Here lately, I’ve been trying to follow low-carb/Keto diet during the week and pretty much do whatever on the weekend. Since its the holiday season, I know I’m going to pack on a few pounds with parties and such, so I’m trying to offset any BIG gains by doing this moderation-type diet. (It sounds weird but I definitely think its helping!)

Anywhoo, I’ve been getting a little tired of eating cheese, meat, and almonds 24/7 and a friend of mine (who is also doing the Keto diet) gave me one of her favorite recipes for low-carb biscuits and I was super excited to try them out!

Here’s what you need:

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~2 cups almond flour

~2 tsp baking powder

~1/2 tsp sea salt

~2 eggs (beaten)

~1/3 cup butter (measure it, then melt it)

First, mix all dry ingredients together. Then, stir in the eggs and melted butter and mix well.

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Scoop out with a cookie scoop (made this process soooooo much easier!).

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Flatten the dough balls a wee bit and bake at 350 for about 15 minutes. And bam! they’re done!

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Guys, these were GREAT! Granted, they were small, but that’s totally okay with me! They gave me that “carb” texture I needed AND they didn’t wreck my total carb count for the day! Bonus–they’re gluten free! So my GF peeps out there, y’all need to make these!

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Have you ever tried these? What were your thoughts? Share in the comments below!