#17dd c1

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Back by popular demand - Cauliflower Crust Pizza

http://www.eatingbirdfood.com/healthy-pizza-with-a-cauliflower-crust/

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Baked Eggplant Rounds (Cycle 1)

Ingredients     1 medium eggplant     4-5 cloves of garlic     3 tbsp Extra Virgin Olive Oil (EVOO)     1 tbsp Lemon Juice     1 tbsp Balsamic Vinegar     2 tbsp ff parmesan     1/4 tsp each ground pepper and fine sea salt     Optional - fresh tomato, ff mozarella     1. peel and slice eggplant into 1/4" circles and put in a single layer in the bottom of a sprayed baking dish.     2. crush or finely mince 4-5 cloves of fresh garlic and mix in 3 tbsp EVOO, 1 tbsp lemon juice, 1 tbsp balsamic vinegar, 1/4 tsp pepper and 1/4 tsp sea salt.     3. Brush each eggplant round with the marinade, above, and sprinkle a small amount of fatfree parmesan on top     4. Bake 15-20 minutes at 350-375 (depending on your oven) until done.     Variation #1: Brush eggplant with oil mix and bake for 15 minutes, but leave the cheese off. Then, take it out, add a slice of fresh tomato on top of each eggplant round, top with a sprinkle of basil, ff mozzarella and return to oven long enough to melt the cheese.     Variation #2: use 1/2 cup low carb marinara with crushed garlic and oregano, and pour a little bit on top of each eggplant roundbefore topping with ff cheese.

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My Favorite Chicken Soup

Ingredients:

2-3 boneless/skinless chicken breasts (I use the frozen ones)

3-4 carrots, sliced

3-4 stalks celery, sliced

1 bell pepper, chopped

1 white onion, cut into quarters

2-3 green onions, chopped

1/2 head cauliflower, cut into bite sized florets (or you can use florets of broccoli)

Dried herbs

your choice of tarragon, basil, rosemary, sage, summer savory, bay leaf.

Preparation:

In a deep saute pan on shallow pot sprayed with nonstick spray, saute chicken breasts with garlic and chopped onions until browned on both sides (it's OK if they are still a bit underdone in the center). Prep all your vegetables while your chicken is cooking.

Remove chicken from pan and slice it into bite sited pieces. Add 1 can of chicken broth to the pan while it's still hot, and scrape the bottom of the pan with a wooden spoon to stir up all the little bits of chicken and garlic flavor so they're picked up into the broth. Stir in your choice of dried herb (pick 2 or 3 from the list, above). Return chicken to the pan and add in all your other vegetables (except the green onion). Add one more can of chicken broth and a can of diced tomatoes to the pot and simmer for at least 20 minutes. Add pepper, and garnish with chopped green onion.

Note: If you are on Cycle 2, you may add brown rice, diced potato and/or barley to this soup, but then you will want to simmer the soup for at least 45 minutes to an hour to ensure everything is cooked.

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C1: Baked Cauliflower Popcorn

Cauliflower Popcorn

Ingredients:

1 medium head of cauliflower cut into bite-size pieces

Butter flavored nonstick cooking spray

Old Bay or Mrs. Dash seasoning

Optional: 1 tbsp ff parmesan cheese, pinch of garlic powder and paprika

Directions:

Preheat oven to 400 and spray cookie sheet with nonstick spray or line with foil. Place cauliflower florets in a single layer on your cookie sheet and spritz lightly with butter flavored nonstick spray. Sprinkle Old Bay or Mrs. Dash on top, then bake in oven for 20-30 minutes until edges are brown and crispy. You may also sprinkle ff parmesan cheese with a pinch of garlic powder and paprika on this dish