Happy Monday readers, my weekend was pretty good. Thank goodness the weather cleared and I got in a 5 mile walk on Saturday listening to a new Disney podcast I found, WDW Radio – the September 28, 2014 “Wandering the World (Showcase)” podcast. It is 1 hour and 26 minutes, so you get a great workout in. I also made a batch of the waffles I wrote about Friday. Picture included for “proof of making.”
Since this is my blog, I am going to let you in on a pet peeve of mine. I have made it clear that I eat fairly healthy and most of my issues are lack of consistent exercise and portion control. Some of the “healthy” alternatives I have seen plastered across the internet and magazines drive me crazy. One example “substitute cauliflower for potatoes and your family will never know the difference.” Really! I like cauliflower, but no matter how I make it, it does not taste like potatoes, and my family would definitely know the difference if I told them it was potatoes and it was cauliflower. I have always been very big on not lying. And if I took that logic when I cooked potatoes do I have to pretend they are cauliflower? Yes, I know this more than likely started with the deceased Dr. Atkins and his belief that carbs are a no-no. I am not, nor do I pretend to be, a dietician. However, my middle niece is and she stresses how our diets need to be balanced and that includes carbohydrates. The recipe below is cauliflower, masking as cauliflower.
Another amazing fact I discovered today is how hilly it is in McCormick, SC. My daughter and I took a 5 mile walk, a lot of steep hills and burned 591 calories. Love it.
Coffee with creamer
Wheat berry veggie salad served over spinach and topped with alfalfa sprouts. (This was a new recipe and it turned out great. However I made it before I can to my daughters so the recipe is at home; will post next week.)
Baked barbecue potato chips
Old Fashioned Chicken-less Pot Pie with Crust (Crock pot vegetarian recipe I will also post soon.)
Loaded Cauliflower Bake
This recipe is from Emily Bites and we love it. Left overs are great the next day for lunch. The original recipe calls for bacon, but since I made it the first time when my vegetarian daughter was home, and it was so good I have never added the bacon. Simply do not need it.
Original Recipe can be found by clicking here.
2 lbs cauliflower florets (1one large head of cauliflower}
6 oz 1/3 less fat cream cheese, softened
1/2 cup fat free sour cream
4 oz shredded 50% reduced fat sharp cheddar cheese, divided (I used Cabot brand)
4 oz shredded 50% reduced fat pepper jack cheese, divided (I used Cabot brand)
3 scallions, chopped – greens only
2 garlic cloves, minced
¼ teaspoon salt
Pinch of black pepper
Pinch of crushed red pepper flakes, to taste
- Pre-heat the oven to 350. Lightly mist a 2 QT baking dish (I used a 7×11) with cooking spray and set aside.
- Cook the bacon slices until crisp according to package directions and allow them to cool/dry on paper towels. Crumble them into bite sized pieces and set aside.
- Steam cauliflower florets until tender. While the cauliflower steams, combine the softened cream cheese and sour cream with a hand mixer. Add 3 oz of the shredded cheddar and 3 oz of the shredded pepper jack, the bacon pieces from step 2, the chopped scallions, garlic, salt, pepper and red pepper flakes. Stir until well combined.
- When the cauliflower is finished steaming, drain if necessary and add the hot cauliflower to the cream cheese mixture. Stir until well coated. If you’d like at this step you can partially mash some of the cauliflower (I did a little bit, but kept many florets whole for texture).
- Transfer the cauliflower mixture to your reserved baking dish and top with the remaining 1 oz each of shredded cheddar and pepper jack cheeses. Bake for 30 minutes. If your cheese on top isn’t golden, turn on your broiler for 1-2 minutes until golden and bubbly.
3 large tervis water and Metamucil.
244 days till Disney Food and Wine.