Cauliflower Stuffing

Easy & quick. Can’t wait for Christmas!


  • 4 tbsp. buttergallery-1479152245-cauliflower-stuffing-pin3.jpg
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.

Sage Mashed Cauliflower Bowls with Roasted Brussels Sprouts & Wild Mushrooms


  • 1 pound Brussels sprouts, trimmed and quarteredsage_polenta_bowl_with_roasted_brussels_sprouts_and_wild_mushrooms
  • 1 (4-ounce) package assorted wild mushrooms (fresh, not dried)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 medium sized cauliflower
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/4 cup chopped fresh sage
  • 1 clove of garlic mashed
  • pepper to taste
  • Add some ground beef!


  1. Preheat oven to 400ºF or 204c.
  2. Toss the Brussels sprouts and mushrooms in a bowl with the olive oil, salt, and pepper. Transfer to a rimmed baking sheet and bake for about 20 minutes, or until nicely browned.
  3. While the veggies are roasting, make cauliflower mash.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
  5. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy.
  6. Blend in garlic, Parmesan cheese, sage, and salt and pepper to taste.
  7. Divide the cauliflower into 4 bowls and top each with 1/4 of the roasted veggies and 1 tablespoon of Parmesan cheese.


Low Carb Pumpkin Pie

I can’t wait to try this! #lekker


Servings 8
Calories 285 kcal
Author Lisa | Low Carb Yum

  • 1 unbaked coconut flour crust 
  • 15 ounce can pumpkin puree
  • 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 egg yolks
  • 1 large egg
  • 2/3 cup heavy cream


1.Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
2. Beat in yolks and egg until well combined.
3. Gradually stir in heavy cream.
4. Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
5. Cool on wire rack.
Store in refrigerator.


Recipe Notes
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust






  • 1 1/2 cups grated cauliflower (approximately 1/2 large cauliflower head)
  • 1 tsp. minced garlic, 2 cloves
  • 1 cup shredded mozzarella
  • 1/4 tsp. dried oregano
  • 3 large egg whites
  • Salt & pepper, to taste (I used approximately 1/4 tsp each)
  • 1/4 tsp. dried rosemary
  • 6 basil leaves, chopped fine
  • 1/2 tsp. smoked paprika
  • 1/4 cup panko breadcrumbs 
*The number one thing I can tell you is to strain the cauliflower as best as you can.
  1. Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper and place baking racks on top. Spray the racks with non-stick spray.
  2. Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together.
  3. Scoop the cauliflower into a cheesecloth or cloth napkin
  4. Place the cauliflower into the center of the cheesecloth, pulled the edges up, twisted to close and squeezed as much liquid as I could out of the processed cauliflower.
  5. It should have the look of rice/mashed potatoes. Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
  6. Once cooked, add the remaining ingredients and stir well.
  7. Using a tablespoon and a half tablespoon, scoop the bites into 1 1/2 tablespoons in size, and roll into balls. Place evenly apart on the prepared racks and bake for 20-23 minutes. At 20 minutes in, remove from the oven & rotate the bites. Place back into the oven for remaining 2-3 minutes.


Creamy Tuscan Garlic Chicken



  • 1 1/2 Lbs Boneless Skinless Chicken Breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes



  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
  2. Remove chicken and set aside on a plate.
  3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over zucchini pasta if desired.

Cloud Bread- Keto friendly

I have never heard of this but super excited to try it! Think of all the options! Garlic bread, eggs Benedict, french toast! Mmm talk aboutCloud-Bread-Recipe.jpg #lekker

Ingredients (makes 12 pieces)


  1. Position two racks in the middle of the oven. Heat to 350.

  2. Prepare two baking sheets with parchment paper and cooking spray or Silpat liners.

  3. Separate the egg whites and yolks into two mixing bowls.

  4. Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.

  5. Whisk the cream cheese, salt and Splenda if using into the yolks until smooth.

  6. Gently fold the yolk mixture into the whites. The batter should be fluffy.

  7. Use a regular-sized ice cream scoop or 1/2 cup measure to spoon the batter onto the baking sheets. Place 6 mounds of batter on each sheet so they have room to spread.

  8. Bake 20-22 minutes, switching racks halfway through.

  9. Let the bread cool completely before removing from the baking sheets.

Slow Cooker Pot Roast

 Prep Time 5 minutes


 Cook Time 10 hours
 Total Time 10 hours 5 minutes
 Servings 6 -8


  • 2 pound chuck roast trimmed of fat
  • 1 tablespoon salt
  • What ever veggies- carrots, celery, onion
  • 2 teaspoons pepper
  • 1/2 cup prepared horseradish not horseradish sauce!!
  • 2 cups beef stock


  1. Place veggies with roast on top in crock pot. Sprinkle with salt and  pepper. Spread the horseradish evenly over the roast. Pour the beef broth around the meat (not over it, as that would wash away the horseradish).
  2. Cook on low 10-12 hours or high 5-6 hours.