Mock Mac & Cheese Recipe (Cauli & Cheese)

Since being diagnosed with Lyme, finding recipes that are carb/sugar/and meat free and that actually taste good, has proven to be a bit of a challenge for me. Most of the ones that I have found have tasted like cardboard and need a LOT of tweaking.  So when I do find one that works and tastes good, I just HAVE to share it!    Plus, the way my brain has been working lately, I can't seem to remember anything.  So, having it here, I can pull it up anytime! :D

I have been using cauliflower in my recipes a lot lately.  It is not only delicious but is very low in carbohydrates and can be used in many recipes as a substitution for pasta, potatoes, and even pizza crust.  I have wanted mac & cheese for awhile now so I decided to search the web and see if there was a recipe for it using cauliflower, and wouldn't you know.....I FOUND ONE on the Food Network website.  I made this last night and it was a HUGE HIT with my family.  And you know what?  It didn't require any tweaking at all.  WOO HOO! 

For this DELICIOUS recipe, you will need the following:

INGREDIENTS:
Sea salt, as needed, plus 1/2 teaspoon (I used reg table salt)

1 large head cauliflower, cut into small florets
Vegetable oil spray (for pan)
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

COOKING DIRECTIONS:
*Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
*Spray the baking dish with vegetable oil spray.
*Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

*Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. 

*Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. 

*Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

ENJOY.....I know we did!

Sugar Free/Gluten Free Coconut Macaroons

I made these macaroons last night and was very pleased with the way they turned out. 

DID YOU KNOW.......macaroons are actually a Christian food? According to mirabilis.ca, “macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.”

For this recipe you will need the following ingredients:

• 6 egg whites
• ¼ teaspoon salt
• ½ cup agave nectar (I used sugar free maple syrup)
• 1 tablespoon vanilla extract
• 3 cups unsweetened shredded coconut

1. In a mixing bowl whisk egg whites and salt until stiff
2. Fold in agave, vanilla and coconut
3. Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time
4. Pinch each macaroon at the top (like a kiss)
5. Bake at 325* for about 20 minutes, or until lightly browned
6. Serve

Makes approximately 48 macaroons