Grilled Pineapple

We've been firing up the grill a lot lately (HELLO SPRING!!) and it's been fun to mix things up in the kitchen with dinners we haven't had in a while. There are just some things that don't taste the same on a George Foreman as compared to an actual grill. Am I right? Or am I right? :)

I don't know if you've ever been to a Brazilian restaurant like Tucano's or Rodizio Grill, but their food is amazing. They have amazing meats and everything is always delicious. One of my favorite foods they serve is their grilled pineapple. By grilling it, it brings out the sweetness of the pineapple even more and it tastes like candy. It's incredible! So I thought I'd give it a shot at home and see if I could replicate their yumminess and I think I succeeded! You'll have to give it a try and let me know what you think.

Grilled Pineapple
8 SERVINGS 
PREP: 10 minutes           COOK: 10 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 ripe pineapple
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon cinnamon

DIRECTIONS

---

1. Fire up the grill to medium heat.
2. Cut the skin away from the pineapple. Slice into about 1/2"-3/4" sections. Core the middle of the pineapple slices (I just used a pairing knife to do this so don't worry if you don't have a corer.)
3. In a small dish, mix together the olive oil, honey and cinnamon. 
4. Brush the mixture on one side of the pineapple, and put that side down on the grill.
5. Brush the mixture on the other side and let it cook for 5 minutes. Flip and cook for 5 more minutes and serve immediately.

NUTRITION FACTS

---

    1 serving    39 calories   1.8g fat   6.4g carbs    .2g protein    4.8g sugar   

Enjoy!

Veggie Noodles with Thai Peanut Sauce

I realize I may be a bit behind the times here for anyone who is more experienced in the low-carb thing, but I am recently so excited about the idea of veggie pasta! For a while I've known about spaghetti squash as a good pasta substitute, but I've also discovered that there are a ton more options out there for substituting veggies instead of high-carb pastas and rice. Using a julienne peeler (or if you have time and patience you can do this with a knife) you simply thin slice any number of veggies to create easy to eat, super healthy carb alternatives. At first I wondered if they would need to be cooked somehow to make them soft and flexible enough to eat. You probably could do this with some recipes, such as with a hot pasta dish, but the thin sliced vegetables are just great uncooked with any number of dressings or sauces. (When I served this to my husband he was convinced that I had mixed in the veggie pasta with real pasta - I had to convince him that it was actually all vegetables!) My mind is reeling with the possibilities, and I can promise you will be seeing more of this from me in the weeks to come!

With this recipe, I used a favorite Thai peanut sauce that we've traditionally used as a pasta salad sauce. It's full of flavor, with just enough spice and tang, and the peanut butter makes it creamy and filling. For an even heartier meal with more protein, you could serve this salad topped with a fish fillet, or mix in some tune or shredded chicken.

A couple of tips about making the noodles ... Like I said, a julienne peeler  seems to be the best way to go for making these quickly and simply (or there are also more fancy contraptions out there that I haven't yet invested in, but that I may need to start putting on my wish list!), but you could also get a similar result using a knife. If using a julienne peeler, watch out because man, those things are sharp! Also, for the zucchini, I cut my slices starting with the peel until I got down to the seedy part in the center. The centers didn't work as well to create the long slices, though. Don't throw them out, though! I saved the centers and then used them for baking (as you'll see in an upcoming Chocolate Zucchini Banana Bread!).

Thai Veggie Noodles
4 SERVINGS 
PREP: 25 minutes           COOK: 0 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

•  For the sauce:
• 1/2 cup peanut butter
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons molasses
• 3 teaspoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• For the "noodles:"
•  4-6 medium zucchini
• 3-4 medium carrots
• Toppings: peanuts, diced green onions, minced cilantro

DIRECTIONS

---

1. In a small bowl, whisk together the sauce ingredients until they are smooth and well combined.
2. To make the noodles, using a julienne peeler, peel off long strips of the zucchini and carrots resembling long pasta. (See the head notes for tips.)
3. Combine the zucchini and carrots in a large bowl. Toss with the peanut sauce right before serving. Top with crushed peanuts, green onions, and cilantro.

NUTRITION FACTS

---

    2 cup serving    322 calories   17.9 g fat   31.9 g carbs    14.6 g protein    16 g sugar   

Enjoy!

Roasted Brussels Sprouts

One of our favorite veggies to have with dinner is brussels sprouts. I'm not kidding... my oldest son practically begs for them at the store. I had never had them until about 3 years ago when he was in preschool and they talked about them for the letter 'B'. That week, he said we had to eat them. We did and the rest is history. They are simple to make, the hardest part is quartering them. But you can always do that during the day, or nap time, and finish the rest while you're making dinner.

Roasted Brussels Sprouts
4 SERVINGS 
PREP: 15 minutes           COOK: 30-40 minutes            READY IN: 45-55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound brussels sprouts
• 3 tablespoons olive oil
• 3/4 teaspoon sea salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper

DIRECTIONS

---

1. Remove any loose leaves on the brussels sprouts and quarter. 
2. Put the brussels sprouts in a medium to large bowl, toss in the olive oil until coated.
3. On a large cooking sheet lined with parchment paper, dump out the brussels sprouts and move around until they aren't overlapping too much.
4. Sprinkle the salt, garlic powder and pepper on top. Bake, flipping every 7-8 minutes. They will be nice and golden when they're ready to come out. Enjoy!

NUTRITION FACTS

---

    1 cup serving    140 calories   10.9g fat   10.5g carbs    3.9g protein    2.5g sugar   

Enjoy!

Brown Coconut Rice with Cilantro

I feel like one of the easiest side dishes for me to prepare with grilled chicken, fish, or pretty much anything is rice. We definitely eat our fair share of rice around here. :) But plain brown rice can get really boring, really fast and I feel like this coconut rice with cilantro is a nice way to mix it up. And it's so easy, the hardest part is remembering about an hour before dinner is getting it started. (Unless you use Trader Joe's 15 minute basmati brown rice... that stuff is genius and always comes in handy when I've lost track of time).

This dish has just a little hint of sweet, it's really not much, but it might surprise you that this is a sugar-free side dish. It's a great compliment to a spicy, savory entree.

Brown Coconut Rice with Cilantro
4 SERVINGS 
PREP: 5 minutes           COOK: 45 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup uncooked brown rice (I used long grain, but jasmine, basmati, or short grain would work too)
• 1 1/4 cup lite coconut milk
• 1 cup water
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 bunch cilantro, diced

DIRECTIONS

---

1. In a medium pot, or a rice cooker, combine rice, coconut milk water, garlic, and salt.
2. Bring to a boil. Reduce heat to low-medium, cover and simmer until all the liquid evaporates, about 45 minutes. (Or let the rice cooker do its thing for about 45 minutes.)
3. Remove from heat, leaving it covered for a few minutes. Fluff with a fork and toss in the cilantro.

NUTRITION FACTS

---

    1/2 cup serving    216 calories   5g fat   39.5g carbs    4.6g protein    0g sugar   

Enjoy!

Sweet Potato Hash with Kale

Do you remember those kids' cereal commercials where they sell you on this super sugary cereal, and then end with a picture of their cereal accompanied by eggs, fruit, juice, milk, buttered toast, and the phrase "Part of this complete breakfast!"? It never made sense to me, even as a child, how anyone could eat that gigantic breakfast first of all, and second of all how a sugary cereal could somehow be considered as "completing" it. Even I could sniff out the faulty advertising logic there!

Well, I'm here to tell you today that this recipe really is part of a "complete breakfast." And when I say "complete," I'm talking low-sugar, low-carb, plenty of protein, and plenty of energy to get you started right for the day. I've had a new year's resolution this year to decrease my sugar (more on that in my Healthy Habits Challenge posts for February!), but I've found that one of the hardest areas to do this is at breakfast. We have such a culture of eating sweet foods for breakfast, I honestly have a hard time coming up with a variety of breakfast choices that aren't sweet (or even harder, that aren't loaded with carbs) but that are still satisfying as a breakfast food.  This breakfast, though, is a fantastic choice. I've made this sweet potato and kale hash for dinner a number of times, but I've also discovered that sweet potatoes are a great substitute for your traditional hash brown breakfast side. They work wonderfully with eggs, and are full of great energy and nutrients to get your day started. If you've never made a sweet potato hash, you should definitely try it out. This one, with the addition of kale and some "kicky" spices, is packed with lots of flavor and satisfying nutrition.

Sweet Potato Hash with Kale
4 SERVINGS 
PREP: 15 minutes           COOK: 15-20 minutes            READY IN: 30-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 medium sweet potatoes, cubed
• 1/2 yellow onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2-3 cups chopped kale
• salt and pepper, to taste

DIRECTIONS

---

1. In a large frying pan, heat olive oil over medium heat. Cook onion in the oil for 1-2 minutes, followed by the sweet potato cubes. Stir everything around to coat with oil, then add in the cumin and paprika. 
2. Continue stirring occasionally while the sweet potatoes cook. (If you want to speed up the cooking process, you can add in 1/2 cup of water to the pan, then cover for 5 minutes, allowing the water to steam the potatoes a bit.)
3. When the sweet potatoes are somewhat soft, add in the kale, and continue to cook for 3-5 more minutes. The kale will wilt and soften, and the sweet potatoes should be soft enough to pierce with a fork. Add more salt and pepper, to taste. 
4. Serve topped with some tabasco or sriracha sauce, if you want even more kick.

NUTRITION FACTS

---

    1 cup serving    233 calories   4.3 g fat   46.6 g carbs    4.0 g protein    2.2 g sugar   

Enjoy!
Recipe adapted from Shared Appetite.

Parmesan Orzo

Remember my obsession with orzo? Well, I'm still on that train and look for any way possible to incorporate it into our meals. This works great as a main dish or as a side dish. It's easy to mix with some meat or vegetable and looks like cute little noodles... what more could you ask for??

This recipe in particular is one of our absolute favorite side dishes. My mother-in-law makes it for us and before I can go back for seconds - it's gone. Everyone loves it and looks forward to when it is on the table.

Parmesan Orzo
6 SERVINGS 
PREP: 5 minutes           COOK: 20 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/3 cup orzo
• 2 1/2 cups chicken broth
• 1 cup peas
• 1 cup parmesan cheese (shredded is preferred but grated works as well)

DIRECTIONS

---

1. Pour olive oil into large skillet on medium heat. Add onion, salt, and garlic. Sauté for 5 minutes, stirring occasionally.
2. Add orzo. Cook for an additional 5 minutes, or until orzo turns golden brown. 
3. While stirring, pour chicken broth over orzo mixture. Reduce heat to low and cover skillet. Cook for 10 minutes, stirring occasionally. 
4. When liquid is absorbed, mix in peas and parmesan to orzo. 

NUTRITION FACTS

---

    1 cup serving    386 calories   16.8 g fat   34.7 g carbs    23 g protein    4.1g sugar   

Enjoy!

Balsamic Vinaigrette Carrots

I'm always on the search for yummy and healthy side dishes. It is so easy to whip up some rice or microwave some corn - but sometimes you just need to add some excitement to your meal, right?? Well on my search for said excitement, I stumbled upon a pin I had from awhile back (when I pretty much was obsessed with Pinterest... Don't worry, I've learned to get this obsession under control and actually make the things I pin.)

These balsamic vinaigrette carrots are a great "mixer-upper" for your vegetable side dish. They have great flavor and are definitely a crowd pleaser. I put on some pretty basic seasonings, but don't be afraid to experiment a little. After all, everyone needs to add some extra excitement every once in awhile!

Balsamic Vinaigrette Carrots

4 SERVINGS 

PREP: 5 minutes           COOK: 25-30 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 pound carrots
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 tablespoons balsamic vinaigrette

DIRECTIONS

---

1. Preheat oven to 400ºF.
2. In large ziplock bag, mix carrots, olive oil, salt, pepper, and garlic powder. Seal bag and shake until evenly coated.
3. Pour carrots onto greased cookie sheet and bake for 20 minutes.
4. Take cookie sheet out of oven and drizzle carrots with vinaigrette. 
5. Return to oven and cook for another 5 minutes (or until desired texture).

NUTRITION FACTS

---

    3/4 cup serving    152 calories   11 g fat   13.4 g carbs    1.1g protein    7.7 g sugar   

Enjoy!
Recipe adapted from So Wonderful So Marvelous

Magleby's Copycat Parmesan Rolls

Whenever I write up these descriptions, I try to save the word "favorite" for my truly "favorite" recipes. Well friends, this is my absolute favorite roll recipe ever! We all have lots of different rolls - homemade rolls, store bought rolls, restaurant rolls - this recipe beats them all.

We have been making these Magleby's "knockoff rolls" for years now and every time we gather for big family or neighborhood get-togethers - these rolls are always a huge hit!

(Have you entered our fun giveaway?? It ends today so don't miss your opportunity to win a $100 VISA gift card!)

Magleby's Copycat Parmesan Rolls
12 SERVINGS 
PREP: 10 minutes   RISE: 3 hours    COOK: 15 minutes     READY IN: 3 hours 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 stick (1/2 cup) salted butter, melted 
• 1/4 cup grated Parmesan cheese
• 1 tablespoon parsley
• 15-20 frozen Rhodes white dinner rolls

DIRECTIONS

---

1. Combine melted butter and parmesan. Mix in parsley.
2. Roll frozen rolls in Parmesan mixture until they are completely covered.
3. Place rolls on ungreased baking sheet. 
4. Cover and let rise. (Takes a little over 3 hours).
5. Preheat oven to 350º. Bake rolls for 10-15 minutes.

NUTRITION FACTS

---

    1 roll serving    184 calories   10.2 g fat   19.2 g carbs    3.7 g protein    2 g sugar   

Enjoy!

Pomegranate Pear & Apple Salad

I've fallen in love with many salads over the years, but this one is my favorite this time of year. The colors are perfect for the holidays and it's a nice mix of fruit and veggies. And it has pomegranates which is a huge score in my salad-book. :) I love those crunchy little fruit bites. I took this salad to a Christmas party last week that was potluck style and received many compliments on the dish. It's a flavorful salad that is tangy, tart, crunchy, sweet and sour. It's also very versatile. You could maybe even add mango, pineapple, or nuts to this salad and it would be wonderful! I used spinach, but you could also use baby greens or arugula and it would taste incredible. If you'd rather buy your dressing, it would be great pair with just about any vinaigrette. I'm all about working with what I have so I encourage you to do the same.

Pomegranate Pear & Apple Salad
12 SERVINGS 
PREP: 15 minutes           COOK: 0 minutes            READY IN: 15 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

SALAD:

• 6 cups chopped spinach
• 2 gala apples, cored and diced (use a tart, crisp apple if you don't have gala on hand)
• 2 asian pears, cored and diced
• 1 cup pomegranate seeds
• 1/2 cup feta cheese

DRESSING:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon honey

DIRECTIONS

---

1.  In a large bowl, combine spinach, apples, and pears.
2. Top with pomegranate seeds and feta cheese.
3. Wisk all the ingredients for the dressing together and pour on top, if you wish. (I serve my dressing on the side).

NUTRITION FACTS

---

(salad without dressing)

    3/4 cup serving    52 calories   1.5g fat   8.8g carbs    1.5g protein    6.1g sugar   

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Enjoy!
Recipe adapted from epicurious.

Holiday Pomegranate Salad

One of the best things about the holidays for me is all the wonderful fruit in season. (I can't even count the number of mandarin oranges I've already snarfed down!) This holiday salad is a great way to incorporate pomegranates, a winter fruit, into your holiday meals. We made it for Thanksgiving this year and it was a big hit! The pomegranates give the salad a tangy flavor - a nice variety your holiday cooking may be needing.

Also, if you've ever shelled a pomegranate before, you may feel a little hesitant about this salad. But, don't fear my friends. Pom Wonderful gives you a great step by step tutorial on how to shell a pomegranate - the easy way. Go here to learn all about it! 

Holiday Pomegranate Salad
10 SERVINGS 
PREP: 30 minutes           COOK: 0 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2-3 pomegranates
• 2-3 apples, peeled and diced
• 3/4 package (16 oz.) miniature marshmallows
• 3 bananas
• 2 cups heavy whipping cream
• 1 cup sugar
• 2 teaspoons vanilla

DIRECTIONS

---

1. Shell pomegranates. Put in fridge to chill.
2. Whip cream, sugar, and vanilla together in a large bowl until mixture becomes thick. 
3. Add apples, marshmallows, and bananas to cream mixture. 
4. Mix in pomegranates.

NUTRITION FACTS

---

    3/4 cup serving    355 calories   9.2 g fat   68.3 g carbs    1.5 g protein    50.9 g sugar   

Enjoy!

Recipe Refresh: Low Cal Green Bean Casserole

One of the dishes I love having on a Thanksgiving spread is the beloved Green Bean Casserole. My Grandma makes it like none other, and I think that has something to do with the fact that she uses her very own green beans from her garden - frozen and saved just for the feast. In an effort to maintain this dish's yumminess, but also keep it healthy by using only real food instead of canned, I made over this traditional dish and am very pleased at the results! As a comparison, I used Paula Deen's Green Bean Casserole recipe as this is pretty close to how my Grandma would make it.

I'd love to hear your thoughts in the comments below on your favorite Thanksgiving dish. I feel like it's so hard to choose. Is it the pie? The stuffing? The yams? Or does your family have "weird" traditions that you look forward to each year? For instance, my Grandma also serves duck meat each Thanksgiving. It's tradition, and I love it! 

Recipe Refresh: Low Cal Green Bean Casserole
10 SERVINGS 
PREP: 40 minutes           COOK: 35 minutes            READY IN: 75 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 tablespoons olive oil, divided
• 4 medium shallots, diced
• 1 1/2 pounds fresh string green beans
• 1 pound button mushrooms, sliced
• 6 garlic cloves, minced
• 3 cups milk (I used skim)
• 3 tablespoons flour
• 1/3 cup + 2 tablespoons Parmesan cheese, divided
• 1/2 cup chopped parsley
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper

DIRECTIONS

---

1. Preheat the oven to 375ºF.
2. In a medium skillet, on medium-high heat, put a couple tablespoons of olive oil and sauté the diced shallots until they are golden brown and crispy. They should look nice and caramelized (it took me about 6 minutes to achieve this.) Place in a separate dish off to the side.
3. In the same skillet, add a little more olive oil (about 2 tablespoons) and sauté the mushrooms until they are golden brown. This will take longer than the shallots, about 12 minutes. 
4. Once the mushrooms are golden brown, add the garlic and thyme. Mix together for 1 minute in the skillet.
5. Place the mushroom mixture in a separate bowl, off to the side.
6. Mix together milk and flour until the flour is dissolved. 
7. In a larger skillet, heat up the milk & flour mixture, stirring frequently, and bring to a simmer. Reduce the heat to med-low until the mixture thickens. This took about 15 minutes.
8. Remove pan from heat, and add green beans, mushroom mixture, 1/3 cup Parmesan cheese, parsley, salt, an pepper.
9. Spray a 2 quart casserole dish with cooking spray. Put the green bean mixture in the dish, top with the shallots and 2 tablespoons Parmesan cheese and cook in the oven for 30-35 minutes, or until golden on top and bubbling.

NUTRITION FACTS

---

    1 serving    161 calories   8.4g fat   15.1g carbs    9.5g protein    5.5g sugar   

Original Recipe (Paula Deen's)	Refresh Recipe by Pass the Fresh
1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cups sliced green beans 3 cups chicken broth 1 (10 3/4-ounce) can cream of mushroom soup 1 (2.8-ounce) can French-fried onion rings Pinch House Seasoning (salt, black pepper, garlic powder mixture) 1 cup grated Cheddar	4 tablespoons olive oil, divided 4 medium shallots, diced 1 1/2 pounds fresh string green beans 1 pound button mushrooms, sliced 6 garlic cloves, minced 3 cups milk (I used skim) 3 tablespoons flour 1/3 cup + 2 tablespoons Parmesan cheese, divided 1/2 cup chopped parsley 3/4 teaspoon sea salt 1/2 teaspoon pepper
Prep: 10 minutes, Cook: 30 minutes (Total: 40 minutes)	Prep: 40 minutes, Cook: 35 minutes (Total: 75 minutes)
217 calories, 15g fat, 11.7g carbs, 8.4g protein, 1.8g sugar	161 calories, 8.4g fat, 15.1g carbs, 9.5g protein, 5.5g sugar

Enjoy!

Recipe adapted from Kitchen Konfidence.

Calabacitas con Elote (Zucchini with Corn)

Fall seems to be the time of year I crave colorful dishes. This one doesn't disappoint! It's a beautiful dish that would be perfect at any Thanksgiving dinner table. It's also perfect if you need a great vegetarian option for yourself, friends, or family. Just add some black beans to this recipe, and it will be a one-dish wonder. Or, feel free to add a little shredded chicken or turkey if you are meat-friendly and this can also be an all-in-one dish for dinner or lunch.

Calabacitas con Elote (Zucchini with Corn)
8 SERVINGS 
PREP: 20 minutes           COOK: 20 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons olive oil
• 5 small zucchini, sliced
• 1 cup frozen corn
• 1 ripe vine tomato, diced
• 1 jalapeno pepper, minced
• 4 cloves of garlic, peeled and pressed
• Sea salt, to taste
• 2 teaspoons lemon pepper
• 1 teaspoon cumin
• 1 tablespoon raw blue agave sweetener
• 1 lime, juiced
• Handful of fresh cilantro, chopped
• Lime wedges for serving

DIRECTIONS

---

1. In a large skillet, heat the olive oil.
2. Saute the zucchini for about 5 minutes, or until it turns a nice golden brown color.
3. Add the corn, tomato, jalapeño, garlic, sea salt, lemon pepper, cumin, agave sweetener, and lime juice. Stir to combine. 
4. Cover and cook on meduium heat for about 15 minutes, or until the veggies are tender, yet still crisp.
5. Serve topped with fresh cilantro and lime wedges on the side.

NUTRITION FACTS

---

    1 serving    75 calories   3.9g fat   10.6g carbs    1.8g protein    4.2g sugar   

Enjoy!
Recipe adapted from Gluten Free Goddess.

Cauliflower Waffles

The name might throw you off, but I have never eaten these for breakfast. You could, and it would probably be awesome, but I use these more as a side dish. Think of them like fritters, and you could make them look like fritters too if you don't have a waffle maker. They are incredibly light and the kids think they're getting something special. Little do they know, I'm just really good at tricking them. Muah-hahahahaha!

Cauliflower Waffles
4 SERVINGS  (1 full waffle)
PREP: 15 minutes           COOK: 5 minutes            READY IN: 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 cup raw grated cauliflower
• 1/2 cup cheese (I used colby jack)
• 2 eggs
• 1 teaspoon Italian seasoning

DIRECTIONS

---

1. In a medium bowl, mix together all the ingredients. 
2. Pour into waffle maker and cook until it says it's ready! (I noticed mine took a little longer to cook than a normal waffle).
3. Serve!

NUTRITION FACTS

---

    1/4 waffle    152 calories   11.6g fat   2.6g carbs    9.3g protein    0.9g sugar   

Enjoy!
Inspiration from Joy the Baker.