I have made your recipes, thanks. You are an amazing food artist......:flow1::flow1::flow1::flow1::flow1:

These all look awesome -- and I am always inspired by pics. Thanks so much for taking the time to do this! :hug:

Thank you for sharing. I tried the mushroom soup one today & loved it!

To everyone: You're so welcome! I really love cooking and coming up with healthy recipes taken from not-so-healthy recipes.

Thank you! Very sweet comment. It's quite enjoyable!:D

I was never really into cooking... until I started on my current diet plan. After eating the same things over and over again (grilled chicken or fish with roasted veggies or salad) I realized that I had better mix things up a bit to make meals interesting, or else I was going to burn out on the same old meals. That's when I started getting creative and started experimenting with recipes. Some I found online and on this website, and others I made up myself. Funny enough, one that you make (salsa verde chicken and mexican cauliflower rice) is one I've been making since early on in my diet. The rice part is my favorite.

Oh yes, this is one of my favorites too. I've found the cauliflower to be so versatile with all kinds of dishes! Have you tried the cauliflower pizza crust yet?

I'll post it next.

Cauliflower Pizza Crust Recipe

http://www.lamberjules.com/wp-conten...3/IMG_0657.jpg

Cauliflower Pizza Crust Recipe

Ingredients:
1 cup of riced cauliflower, cooked
1/2 cup of veggie shreds or soy shreds or mozzarella (Ideal Protein dieters use shreds)
2 egg whites beaten
1 tsp dried oregano
1/2 tsp garlic, minced
1/2 tsp sea salt
Any toppings of your choosing for the pizza

Instructions:
Preheat the oven to 450 degrees.
Rice the cauliflower using a food processor.
Cook the riced cauliflower in the microwave for about 10 minutes until tender but not mushy. You may need to add a small amount of water to "steam".
Add all ingredients to a large bowl and stir until completely mixed.
Using a cookie sheet lined with either parchment paper or a silicone baking mat, spoon your cauliflower mixture into the desired shape of your pizza.
Bake for approximately 15-20 minutes until golden brown and crispy on the edges. You want to make sure it's cooked through so when you pick up the slice of pizza it doesn't fall apart.
Remove from the oven and let cool for about 10 minutes while adding your toppings and then place back into the oven to finish cooking your toppings.

http://www.lamberjules.com/recipes/c...-crust-recipe/

Thanks for sharing! The recipes sound great and the photos are beautiful!

I did once, but there was so much cheese in the crust, I just ate it like cheesy bread and did not put any additional cheese or toppings on it. Since I am trying to do low calorie, not just low carb, I don't really use that recipe. If I have a hankering for pizza, I'll use a Joseph's low carb lavash bread as the crust.

You're right about cauliflower being so versatile. It is my go-to staple to substitute for rice and potato. I make a chicken tikka masala and I add cauliflower to the mix to take the place of the rice. I don't even need to season the cauliflower at all because the sauce has all the flavor you need.

Another one of my favorite substitutes is spaghetti squash. I make it scampi style with shrimp. I don't even miss pasta!

Are we allowed spaghetti squash?

Thank you from me!!!! :)

I have not been cooking or trying any recipes these first 2 weeks on IP, but after reading these recipes it's time to try some and get creative with my food.my shopping list is growing as I read.

Asparagus & Roasted Red Peppers

http://www.lamberjules.com/wp-conten...pers-Salad.jpg

Asparagus & Roasted Red Peppers
Ingredients:
1 bunch of asparagus
5-6 baby portabella mushrooms
1 cup of roasted red peppers
1/2-1 cup of ginger soy marinade

Instructions:
Preheat oven to broil
Rinse and cut off the ends of the asparagus spears.
Rinse and chop mushrooms
Loose chop roasted red peppers
Add all the vegetables to a glass rectangular baking dish then pour enough of the [url:2]ginger soy marinade[/url] over the top to coat each vegetable. You don't want to drown it. Just enough to keep it moist during the broil.
Broil until tender - not mushy - about 10-15 minutes.
Serve as a hot side dish or place in the fridge to cool as a salad. Add more [url:3]ginger soy marinade/dressing[/url] as desired for a cold salad.

Italian Shepherd's Pie

http://www.lamberjules.com/wp-conten...uliflower4.jpg

Italian Shepherd's Pie
Ingredients:
3 lbs of ground beef (or turkey or chicken)
15 crimini or baby portabella mushrooms chopped
2 medium sized red bell pepper chopped
3/4 cup of dice red onions
2 heads of cauliflower roased or (3) 16 oz bags of frozen cauliflower heated
3/4 cup chicken broth
6 tsp garlic minced
3 tsp fresh rosemary
3 tsp fresh thyme
3 tsp fresh basil
1 tsp oregano
16 oz fire roasted tomatoes
16 oz tomato sauce
salt and pepper

Instructions:
Preheat oven to 350 degrees.
Brown ground beef on medium setting until cooked through.
While ground beef is browning, chop all vegetables.
Heat up bag of frozen cauliflower in microwave until steaming and cooked through or roast cauliflower in the oven on 400 degrees with drizzled olive oil for about 45 minutes.
Add cauliflower to Vita Mix blender or food processor and add chicken broth and 1 tsp garlic.
Blend until smooth.
Transfer ground beef to side dish then add vegetables and remaining garlic.
Stir and pick up any brown bits on the bottom of the pan and saute vegetables until tender.
Add back ground beef and remaining and tomato sauce and diced tomatoes to the pan of sauteed vegetables and stir.
Transfer meat and vegetable mix to your baking dish(es) and then spread on mashed cauliflower until evenly coated.
Place in the oven for 20-30 minutes until bubbly on the sides.
Remove from the oven and let it rest for about 5 minutes before serving.

Sorry! I am not on IP, so I was writing in reference to general, low carb recipes!


Jules, have you tried making sushi with cauliflower rice? I think that might be my next experiment.