Green Chile Cauliflower Casserole – Low Carb Keto THM | #Vegetablesidedishes #Sidedishesforbbq #Mexicansidedishes #Ketomexicanrecipes #Ketocauliflowerrecipes #Mexicanstreetcauliflower #Cheeseycauliflowerrice #Bestketotortillas #Cauliflowerricerecipeshealthy #Ketoricedcauliflowerrecipes #Cauliflowerricerecipesketogenic #Cheesycauliflowerriceketo

Ingredients

• 2 tbsp butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cauliflower rice
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar
• 4 oz canned green chiles drained
• 1/2 cup sour cream full fat
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic

Instructions

1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Green Chile Cauliflower Casserole – Low Carb Keto THM

Green Chile Cauliflower Casserole – Low Carb Keto THM | #Vegetablesidedishes #Sidedishesforbbq #Mexicansidedishes #Ketomexicanrecipes #Ketoc...

Your Kitchen Transformed - Green Chile Cauliflower Casserole – Low Carb Keto THM

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Healthy Mac and Cheese Recipe | #healthymacandcheeserecipe #Glutenfreerecipes #Cauliflowermacandcheeseketo #Cauliflowermacandcheeselowcarb #Healthycauliflowermacandcheese #Paleodinner #Healthyrecipes #Healthysweetsnacks #Healthylunchrecipes #Healthycookiedoughballs #Healthymacandcheesecleaneating #Healthymeals #Veggiemacandcheese

Ingredients

• 1 Tbsp olive oil
• 1/2 medium sweet onion, sliced
• 2 medium russet potatoes, peeled and diced
• 3 medium carrots, peeled and diced
• 1/2 cup raw cashews,
• 2 cups water
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp dijon mustard
• 1 1/2 cups vegetable broth (If the sauce is too thick, add 1/4 cup additional broth until you reach the desired consistency)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Sea salt and pepper to taste
• 1 package of gluten-free elbow noodles (or regular whole wheat noodles)

Instructions

1. Saute the onions for 5 minutes in olive oil in a large sauté pan over medium heat. Add the diced potatoes, carrots, cashews, and 2 cups of water. Season the water with a pinch of salt.
2. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water is mostly absorbed. Take the pan off the heat and let it cool. (I try not to add hot vegetables to the blender, it's dangerous!)
3. Add the cooled vegetables, paprika, garlic powder, dijon mustard, lemon juice, nutritional yeast, vegetable broth, salt, and pepper to the food processor. Blend on high until the sauce is smooth and creamy.
4. Pour the sauce back into the pan and heat it up. Add the cooked macaroni noodles and stir to coat every noodle. Serve and enjoy!

recipe adapted >>>>>  here

Rated 4.5/5 based on 537 customer reviews

Your Kitchen Transformed - Healthy Mac and Cheese Recipe

Healthy Mac and Cheese Recipe | #healthymacandcheeserecipe #Glutenfreerecipes #Cauliflowermacandcheeseketo #Cauliflowermacandcheeselowcarb #...

Your Kitchen Transformed - Healthy Mac and Cheese Recipe

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Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotchocolatecookies #Treslechescake #Tacoparty #Mexicandessertrecipes #Churrocupcakes #Cincodemayopartyideas #Mexicancakeideas

Ingredients

• FOR CAKE:
• 1 cup water
• 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
• 2 tabs NESTLÉ ABUELITA chopped
• 2 1/4 cup all purpose flour
• 1 1/4 cup sugar
• 1/2 cup cocoa powder
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup buttemilk
• 1/2 cup butter at room temp
• 2 eggs
• 2 teaspoon vanilla extract
FOR GANACHE:
• 1 cup heavy cream
• 1 tab NESTLÉ ABUELITA
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°
2. Grease and flour a tube pan.
3. In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
4. In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
5. Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
6. Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
7. Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
8. FOR GANACHE:
9. In a saucepan, bring heavy cream to a light boil.
10. Add chopped NESTLÉ ABUELITA, whisk until completely melted.
11. Remove saucepan from heat.
12. Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
13. Whisk until completely smooth.
14. Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
15. *Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
16. Frost cake and enjoy.
17. Store covered at room temperature.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Mexican Chocolate Cake & Ganache

Mexican Chocolate Cake & Ganache | #Concharecipe #Pandulce #Mexicanfoodrecipesauthentic #Mexicanfudge #Cheesecaketaquitos #Mexicanhotcho...

Your Kitchen Transformed - Mexican Chocolate Cake & Ganache

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FLOURLESS CARROT CAKE YOGURT PANCAKES | #Puffpastryrecipesdessert #Easyappleturnovers #Applepuffpastryrecipes #Appleturnoverrecipe #Falldessertrecipes #Easypastryrecipes #Applerecipes #Spiralizerrecipes #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas 

Ingredients

• 2 large eggs
• 1 large carrot
• 1 ripe banana
• 4 to 5 ounces (heaping 1/2 cup) of siggi’s yogurt (vanilla 0% ) and additional 2 tbsp to 1/4 cup for topping pancakes
• 1/2 c to 2/3 c tapioca starch/flour works best (potato starch, ground oats/oat flour, or almond flour can be subbed but see notes for adjustments)
• 1 tsp cinnamon and pinch of nutmeg (nutmeg is optional)
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

1. First place eggs, carrot, banana and siggi’s vanilla 0% nonfat yogurt in a blender.
2. Blend until creamy or liquefied.
3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
4. For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
5. Place batter in fridge to set for 30 minutes.
6. Remove from fridge once batter has set.
7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
11. Top pancakes with extra siggi’s vanilla yogurt and optional nuts/cacao nibs.

recipe adapted  >>>>>  here

Your Kitchen Transformed - FLOURLESS CARROT CAKE YOGURT PANCAKES

FLOURLESS CARROT CAKE YOGURT PANCAKES | #Puffpastryrecipesdessert #Easyappleturnovers #Applepuffpastryrecipes #Appleturnoverrecipe #Falldess...

Your Kitchen Transformed - FLOURLESS CARROT CAKE YOGURT PANCAKES

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