- ¾ a head of cauliflower riced or 2 cups riced and packed
- 2 eggs
- salt and pepper to taste
Preheat oven to 375 degrees and line a baking tray with parchment paper.
Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
Steam cauliflower then place in a dish towel and squeeze excess water out as hard as you can.
Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
Once they’re done place them on a wire rack to cool slightly.
Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)
- 1 head of cauliflower (around 2 cups)
- 1 tbsp sesame oil
- 1/2 tsp smoked or sweet paprika
- 1/2 tsp turmeric
- Pinch of cinnamon (optional for sweetness)
- Pinch of salt and pepper (optional depending on age)
Preheat the oven to 325 degrees. Prepare a large oven tray by lining with baking paper.
Break the cauliflower into small popcorn sized pieces.
Toss the cauliflower in oil and spices.
Spread the cauliflower evenly over the baking tray. Bake for around 20 minutes, then toss, and bake for a further 15 or until golden brown and crispy.
- 1 (medium) head green cabbage, core removed and cut into 8 wedges
- 2 tablespoons sesame or melted coconut oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, crushed
- 1/2 teaspoon freshly ground black pepper
- Kosher or sea salt to taste
- 1 teaspoon caraway seeds
Preheat oven to 400 degrees. In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds.
Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds.
Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.
- 1 head of organic green cabbage, cut into 1″ thick slices
- 2 tablespoons melted coconut oil
- 2 to 3 large garlic cloves, smashed
- sea salt and pepper
Preheat oven to 400 degrees and rub coconut oil on baking sheet. Pull outer leaf off cabbage and cut cabbage from top to bottom into 1″ thick slices.
Use a pastry brush to evenly spread the coconut oil over both sides of the cabbage slices. Rub garlic across top of cabbage slices.
Finally, sprinkle each side with a bit of salt and pepper
- 2 red peppers
- 1 green bell pepper
- 2 onions
- 2 zucchini
- 8 oz. box mushrooms
- 1 tsp. salt
- 2 cloves garlic, crushed or pressed
- coarsely ground pepper
- 1/2 tsp. oregano
- 1/2 tbsp. basil
- 1/2 tsp rosemary
Wash and dry vegetables. Any combination of vegetables in season on the Slenderiiz Approved Food List may be used.
Cube them into large bite-size pieces. Halve mushrooms, if large. Arrange vegetables in a baking dish or roasting pan in a single layer.
Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press).
Drizzle the vegetables with melted coconut oil or sesame oil and toss to coat well.
Sprinkle with pepper, oregano, basil and rosemary.
Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking.
Cucumber Roll-ups with Raspberry Dressing
- (3) thin 8-10 inch long Cucumber Slices
- 1 Cup Spinach chopped Small
- 1/4 Cup Pimento or Red Bell Peppers chopped small
- 1/3 Cup Hearts of Palm Chopped small
- 1/3 Cup Carrots Grated
- 2 Tablespoons Red Onion Chopped fine
- 5 Tablespoons Avocado
- Squeeze Lemon Juice
Slice 3 long cucumber slices us9ing a sharp knife or mandoline. Combine the remaining ingredients in a bowl and toss with a teaspoon fresh lemon juice. Divide the 5 tablespoons of avocado into 3 portions and spread on one side of a cucumber slice; this will help the veggies to adhere to the cucumber. Line each cucumber slice with about 1/2 cup or less of chopped salad on the avocado side and roll. Place the rolls on a plate and add the reserved salad on the sdie. Drizzle with 1-2 tablespoons of dressing and serve. OPTION: Rough chop the cucumber and serve the salad deconstructed with avocado chunks if you are not inclined to make the roll-ups. Salad: 108 Calories/13 Carbs./38 Fat Calories
Raspberry Rejuveniix Dressing
- 1/4 Cup Raspberries
- 3 Tablespoons Raspberry Tea
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Dijon Mustard
- 2 Tablespoons Olive Oil
- 4 Capsules Rejuveniix opened (powder only)
- Dash Salt & Stevia to Taste
Blend raspberry tea, raspberries and lemon juice adding the rejuveniix powder and blending until smooth and the powder is dissolved. Last blend in the Dijon and olive oil adding stevia and salt to taste. Store in a covered container in the refrigerator.
Yield: 2/3 Cups or approx. 10 Tablespoons 1 Tablespoon 26 Calories/0.5 Carbs./24 Fat Calories
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- 2 tbsp coconut oil (divided)
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.
Place the cooked cauliflower and garlic in a food processor. Add coconut oil, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining coconut oil and garnish with chives, if desired. Serve hot.
Makes 4 servings – 3/4 cup each
- 2 tbsp coconut oil
- 1 small red onion, thinly sliced
- 1 tsp thyme
- 2 lbs. plum tomatoes, sliced ¼” thick
- 2 tsp balsamic vinegar
- 1 tbsp extra virgin melted coconut oil for drizzling
Preheat oven to 425° F. Grease casserole dish.
In a medium skillet heat the coconut oil over medium heat. Add onion and thyme, cook until the onion is softened, about 5 minutes. Transfer onion into prepared dish and spread evenly over the bottom.
Cut tomatoes to ¼-inch thick rounds. Place a rack on top of a baking sheet. Transfer the tomatoes to the rack, sprinkle with salt, drain 5–10 minutes (You may be tempted to skip this step. But the gratin will be less wet if you take a few minutes to drain the tomatoes).
Arrange the tomato slices over the onions in overlapping rows, working from the outside in. Season with salt and pepper. Drizzle balsamic vinegar and melted coconut oil over the tomatoes.
Bake 15 minutes. Let rest 5 minutes before serving.
Makes: 4 servings
- ½ jalapeno pepper
- 1 ½ tsp. fresh ginger
- 2 garlic cloves
- 3 shallots
- 1 tbsp. melted coconut oil
- 4 c. baby carrots
- ½ tsp. Chinese 5 spice powder
- 1 tsp. sea salt
- ¼ tsp. red pepper flakes
Mince the jalapenos, ginger, and garlic. Slice the shallots into rings.
In a large sauté pan heat coconut oil over medium to high heat and add the carrots and shallots. Sauté for 4–5 minutes then add the garlic, ginger, jalapenos, Chinese 5 spice, salt, and red pepper flakes.
Sauté for 4–5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.
Makes: 4 servings
- 1 medium bunch broccoli
- 2 large carrots
- 2 tsp. coconut oil
- ½ tsp. fresh thyme
- ¼ tsp. onion powder
- ½ tsp. sea salt
- ⅛ tsp. cayenne pepper
- 1 tsp. fresh parsley
- ¼ tsp. turmeric
Trim the broccoli into small pieces or florets. Peel and slice the carrots on a bias to form ¼-inch-thick oval-shaped pieces.
Bring a small pot of water to a boil. Blanch the broccoli in the boiling water for 2–3 minutes.
In a sauté pan, add the coconut oil and heat over medium to high heat. Sauté the carrots in the olive oil for 2–3 minutes. Add the blanched broccoli and all spices and herbs.
Sauté for 2 more minutes or until the carrots are tender.
Makes: 4 servings
- 1 large cucumber
- 1 carrot
- 1 stalk of celery
- 1 green onion
- handful of either parsley, basil or cilantro
- juice of 1 lime
- 1 sesame oil
- sea salt and pepper
- dash of cayenne pepper
- some leftover grilled chicken or turkey
Peel the cucumber and scoop out the seeds with a teaspoon.
Add all ingredients in food processer (or chop finely by hand)including the scooped out portion of cucumber with the exception of the chicken.
Blend 5 second in the mixer to keep it chunky. Taste it and add more lime juice or a splash of vinegar if it is not tangy enough.
Slice a chicken breast in thin strips and grill/saute/pan fry them with just a bit of salt and pepper. Place the cucumber on a plate and scoop some of the mixture in it to level it, add the grilled chicken strip, scoop some more relish in the middle on top of the chicken and cover it all with the other part of the cucumber.
Note: The whole thing can be juicy, so eat it over a plate. When taken for a lunch, just keep it all separate until it’s time to eat and build them on the spot. Try wrapping in a large lettuce leaf so it is not as messy. Zucchini may also be substituted for the cucumber. Also experiment with your choice of seasonings.
Spaghetti squash is a favorite vegetable! It’s truly amazing because it’s delicious, healthy, and can be used any where you would use pasta! The best part is it has only 40 calories and 8 grams of carbs per cup, verses traditional pasta that has 200 calories and 40 grams of carbs per cup!
It can be baked, boiled or sauteed, but regardless of which way you choose, it’s surprisingly simple to prepare! You can sauté veggies like onion, zucchini, and spinach and add it to the dish, or you could add ground turkey to make a meat-sauce to pour over top!
Bake in the oven at 350 degrees for 30-45 minutes, or until squash is soft. This allows the skin to soften, which makes it easier to cut in half lengthwise! Split the spaghetti squash into two even halves. Be careful, it’s hot! Remove the seeds first, and throw them into a ‘trash bowl’, (or you could clean them up and cook them just like you would pumpkin seeds!)
Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate. Pick out your favorite seasonings you would use to flavor any traditional pasta dish. Spray a non-stick skillet with cooking spray. Add spaghetti squash “noodles” to the sauteed pan, along with the seasonings of your choice. Let squash cook for about 2-3 minutes over medium high heat, stirring constantly until the squash has become more tender and the excess moisture has cooked out of the squash. (You could eat it just like this, or move on to the next step to make the meat sauce).
Use lean ground beef or turkey if you make a meat sauce. Use a low calorie spaghetti sauce, (50 calories per 1/2 cup). Saute the ground meat crumbles and sauce over high heat until the ‘meat’ is cooked through. Place 1/2 of the spaghetti squash onto a plate, and top with 1/2 of the meat sauce. Serve warm and enjoy!
Green Bean and Cucumber Salad
- 1 pound of fresh green beans trimmed, cut into thirds and steamed til done
- 1 cucumber cut into 1 inch chunks
- 2 medium shallots trimmed and sliced thin
- 1/2 cup Italian leaf parsley, chopped fine
- 1/4 cup of white wine vinegar
- 1 teaspoon dried basil or 2 teaspoons fresh
- 2 Tbsp freshly squeezed lime juice
- salt and pepper to taste
Mix the vegetables in a salad bowl and add parsley.
Mix the rest of the ingredients and shake. Pour it over the vegetables and marinate at least an hour.
Take it out of the refrigerator at least 15 minutes before you eat so you can have it at room temperature.
Keeps well refrigerated. You can serve it to guests and store the leftover salad to eat during the week.
- ½ head purple cabbage, shredded
- 1 bunch cilantro, finely chopped
- 1 carrot, grated
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon minced ginger
- 2 limes, juiced
- 2 tablespoons sesame oil
- 7 drops stevia
- ½ teaspoon sea salt
Place the cabbage, cilantro, carrot, jalapeño and ginger in a large bowl.
Toss veggies with lime, oil and stevia, then sprinkle with salt.
- 3 tablespoons coconut oil, divided
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 2 1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground allspice
- 3 – 4 fresh diced tomatoes
- 2 cups frozen chopped spinach
- 1 cup quinoa
- 1 cup water
- 1/2 teaspoon salt, divided
- 2 10- to 12-ounce boxes frozen pureed squash, thawed
- 1/3 cup finely chopped fresh cilantro
Preheat oven to 450°F.
Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in tomatoes, spinach, quinoa, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the tomato mixture.
Cover the pan and bake until steaming hot, about 45 minutes for quinoa. Let cool for 5 minutes. Serve sprinkled with cilantro.
Makes 6 servings, about 1 2/3 cups each
Wait until you try this amazing cauliflower rice recipe! It is surprisingly delicious, very easy-to-make, low calorie, and gluten free. It is a great rice substitution.
It can be eaten as a side alone or as a base for dishes like stir-fries or curries or as a stuffing in peppers!
- 4 tablespoons coconut oil
- 1 medium onion, diced
- 1 cup celery, finely diced
- 1 head cauliflower, trimmed and coarsely chopped
- ¼ teaspoon sea salt
In a large skillet, heat oil over medium heat. Saute onion over medium heat for 10 minutes, until soft.
Add celery to skillet and saute for 5 minutes.
Meanwhile, place cauliflower in a food processor with the “S” blade and process until the texture of rice.
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt.
Use as “rice” in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative!
Curried Cauliflower Rice: Add 1 tablespoon turmeric or curry powder.
Herbed Rice: Add 1/4 cup of fresh basil, parsley, cilantro, green onion, and/or other herbs of your choice.
Chinese Fried Rice: After frying the cauliflower rice, push the cauliflower to one side of the pan. Pour in 1 beaten egg into the empty part of the pan and lightly scramble the egg. Then mix the scrambled egg and cauliflower “rice” together. If desired, add a little soy sauce to the mixture.
Rice Salad: After frying and cooling, mix in some chopped cucumbers and tomatoes. Season lightly with some oil and vinegar.
Spanish Rice: After cooking the cauliflower, add an 8-ounce can of chopped tomatoes and a little hot sauce (to taste). Can also add some sautéed diced green pepper and garlic.
Vegetable Rice: Add your favorite diced vegetable; sauté with the onions.
Lemon Rice: Add some lemon zest and lemon juice.
- 1 head of cauliflower
- 1/8 cup of melted coconut oil
- 1/2 tsp granulated garlic
- 1/4 tsp sea salt
- 1/2 cup of nutritional yeast (not to be confused with brewer’s yeast – this is a highly nutritious condiment)
- Optional (To add spice): 1/4 tsp black pepper, 1/4 tsp crushed red pepper, or a sprinkle of cayenne pepper
Preheat oven to 400 degrees.
Wash and clean the cauliflower. Cut off and discard the stems.
Cut the cauliflower florets into small pieces.
In a large bowl, combine the coconut oil, garlic, salt and nutritional yeast.
Add the cauliflower pieces and thoroughly coat each piece.
Place cauliflower pieces onto a baking sheet lined with parchment paper.
Bake for one hour turning a few times during cooking. You will want them to look browned.