If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer.
In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.
The goal of this recipe was to create a protein bar, but it turned out to be so much more. While eggs and Primal Fuel do add protein with delicious chocolate flavor, and macadamia and coconut butter add loads of healthy fat, these dense, moist chocolate-coconut-macadamia flavored bars could also make a fine cake topped with whipped whole cream and berries. This recipe, as it turns out, is a case when you can have your cake and eat it too.
If you’d like to decrease the amount of maple syrup you can; if you’d like to add a little more Primal Fuel or chunks of macadamia nuts and coconut for more texture you can do that too. Or, take things in a more dessert-like direction by adding chunks of dark chocolate.
Avocado fries have that tempting combination of a crispy outer layer, creamy middle and addictive fried flavor. Made with nothing more than avocado, coconut, egg, salt and spices, it’s a pure and healthful snack or salad topping loaded with beneficial fatty acids.
Before you scarf down an entire plateful, keep in mind that a little bit of avocado goes a long way. The good news is that avocado fries are both rich and filling so a small portion is plenty satisfying. This simple recipe gives avocado fries a Southwest flair, adding cumin and chili powder to the mix. You could take this theme a little further by adding finely chopped cilantro to the coating and finishing them with a squirt of fresh lime.
One last thing: Don’t make this recipe unless you have a bottle of hot sauce in the fridge. It adds the extra kick that sends avocado fries over the top.
With some time and effort, you could probably shape these Swiss chard fritters into gorgeous, perfectly round discs. But here’s the thing – they’re going to be eaten up so quickly, it’s not really worth the effort. Straight out of a hot pan, Swiss chard fritters are crunchy on the outside, creamy in the middle and have the delicate flavor of Swiss chard, dill and parsley.
Tired of greens simply sautéed in olive oil? Swiss chard fritters are a new way to keep nutrient-rich greens in regular rotation in your diet. Serve a side of Swiss chard fritters for breakfast with eggs or next to a steak for dinner and you’ll also be serving up impressive amounts of vitamins K, A, C, E, B2, B6 and B1. Plus, zinc, folate, calcium, fiber…the list goes on and on.
The popularity of deli meat can’t be explained by convenience alone. There’s something about the smooth, supple texture and salty, slightly sweet flavor that some people love. If you’re one of those people, homemade deli meat could become your new favorite snack or salad topper.
It turns out that meat of questionable origin, half a dozen unrecognizable ingredients and preservatives and loads of salt and sugar aren’t necessary to make deli meat. All that you really need is chicken (or turkey) breast, a sprinkle of salt and a drizzle of pure maple syrup.
Okra lovers and haters, rejoice. Grilled okra with spicy sumac seasoning salt is an untraditional and finger lickin’ good recipe that will make you fall in love with okra all over again, or, for the very first time.
Okra is rarely described as addictive. All it takes, though, is a few minutes on a hot grill and a tart and spicy seasoning salt to transform okra into finger food that will fly off the table. Crispy, salty, spicy veggies hot off the grill are better than a bowl of chips, any day. Set them out as an appetizer or snack and eat as many as you like without worrying about spoiling your dinner or your waistline.