What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.
Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
The post How to Make Almond Butter appeared first on Cookie and Kate.
This Cauliflower Gratin is a deceptively impressive, healthy, and easy cauliflower gratin that is high in protein, gluten-free, and clean. Enjoy it as a filling side or a meal by itself!
So…you know me. I love roasted things. Cheesy things. Greek yogurt. And cauliflower…
I mean, what’s NOT to love about all these, right?
Now, I want you to do something very important. You ready?
If you’re ready, read on…
I want you to think of all that goodness…cheese, roasting, greek yogurt, and cauliflower. And I want you to put them all together.
Boom. Amazingness, right? And so simple!
We all know something special is about to happen when you put veggies, potatoes, or salmon or chicken in the oven. And we know how extra-special, warm, comforting, soul-filling, and heart-warming an au gratin recipe is.
But, problem is we don’t often enjoy such things since – you know…potatoes, cheese, flours, and all that unhealthyish schtuff.
Big problem…
Except when you rethink it.
Let’s use different ingredients to get that same effect.
Let’s use cauliflower instead of white potatoes. Let’s use plain full fat greek yogurt (LOVE!) and chickpea flour instead of heavy cream, butter, and all-purpose flour.
I’m going to show you how to take a regular, high fat, high calorie gratin recipe and turn it into something you can be proud of yourself for eating, something that will nourish you, something that will suitably replace everything you THOUGHT you wanted.
I’ll show you a healthy, high-protein, gluten-free, easy cauliflower gratin.
Let’s DO this!
And, oh my. Seriously. Let’s do this.
I mean, c’mon now. I will never complain about ooey, gooey, creamy, luscious, and savory cauliflower gratin. Nope. Never. Nuuupe.
You just can’t. It’s impossible. Try it and you’ll see what I mean.
Let me show you how to take an ordinary high fat, high calorie gratin recipe and turn it into something you can be proud of yourself for eating, something that will nourish you, something that will suitably replace everything you THOUGHT you wanted.
I’ll show you a healthy, high-protein, gluten-free cauliflower gratin.
Bubbly, creamy, AND nutritious, this cauliflower gratin makes a healthy meal on its own, though you could also serve it as a filling side.
Every cook needs an easy dinner party side dish in his or her back pocket, and this cauliflower gratin is definitely one of them! You could easily pair it with grilled chicken, roast beef, or just about any main dish you’ve got on the menu. It’s tasty enough for your guests to want a second helping and light enough to make sure they’d have room for it.
Bonus: this cauliflower gratin dish tastes great, if not better, the next day.
Want to take some stress out of your dinner party cooking? Why not make this cauliflower gratin dish in advance?
When you plan to freeze the prepared cauliflower gratin dish, it will need to be removed from the oven before it finishes cooking to protect the cauliflower’s texture. Once you freeze it, you may thaw them in the refrigerator or bake frozen. There may be a few texture differences from the dairy in the greek yogurt, but it will still taste great.
Seriously, cauliflower, you never cease to amaze. So yummers.
If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!
An impressive and easy cauliflower gratin that is high in protein, gluten-free, and clean.
Place the cauliflower florets in an oven-safe skillet and toss with olive oil, sea salt, and 1/4 tsp. ground black pepper.
Roast in the oven for 30 minutes, until the cauliflower is tender and golden. While the cauliflower is roasting, add chopped bacon to a large skillet over medium-high heat and cook the bacon for 4-5 minutes. Remove the cooked bacon from the pan and set aside, reserving 1 tbsp. of the rendered bacon fat. Add in half a diced yellow onion and 8-10 diced cremini mushrooms and cook until the onion is tender. Next, add 3 cloves minced garlic and cook for one additional minute.In a small mixing bowl, whisk together 2 cups greek yogurt and 1 tbsp. chickpea flour.
Turn off the heat and stir in remaining 1/4 tsp. ground black pepper, dried oregano, dried thyme, 1/4 cup grated parmesan, and the greek yogurt mixture. Once the cauliflower is ready, remove from the oven and gently fold in the onion, bacon, and greek yogurt mixture until the cauliflower is coated. Return to the oven and cook for 10 minutes to heat the mixture through. Then, sprinkle the remaining 1/4 cup of the parmesan cheese evenly over the top and return the oven for 5 more minutes, until the parmesan is melted and the gratin is golden and bubbly.This post contains affiliate links for products I use regularly and highly recommend.
The post Cauliflower Gratin appeared first on A Sweet Pea Chef.
Broccoli chickpea salad with curry flavors with an amazing tahini dressing. This vegan salad packs plenty of protein and fiber for a satisfying lunch that’s perfect for meal-prep — plus it takes less than 20 minutes to throw together. Happy Monday, friends! There’s a new favorite AK salad to celebrate that Abra and I could [...]
The post Vegan Curried Broccoli Chickpea Salad appeared first on Ambitious Kitchen.
In the nearly 8 years of A Couple Cooks, we’ve never used the term “5-minute” for a recipe. One one hand, it can make cooking seem dumbed down and trivial, the exact opposite of our pretty simple philosophy. Cooking takes time, and it’s worth making time for. On the other hand, this recipe absolutely deserves the “5-minute” moniker because it is truly quick.
This is barely a recipe, but we’re posting it because if you’re anything like us, you’re always in need of creative ideas in the kitchen. Even if it’s just a few simple ingredients thrown together into a sandwich, sometimes it’s just nice to have a fresh dose of inspo. With that in mind, we’ve got a 5-minute–yes, really 5-minute–breakfast sandwich for you for those days you’re in need of a quick fix.
What’s great about this breakfast sandwich?
You can whip it up in less time than it takes to run through the fast food drive through.Adding basil pesto brings big flavor in no time. Make sure to buy a high-quality pesto brand that you love. It’s a spin on a healthy breakfast sandwich; there’s no bacon, sausage or hollandaise, just 1 egg and some real, fresh flavors. If you’re in a pinch, brinner to the rescue! It can double as a quick dinner for nights when you have no time to think. You can use any baby greens; now that it’s spring, it’s the perfect time to make this and throw in a handful of greens from your farmer’s market. And while we’re on the topic, the farmer’s market is a great place to buy local eggs; eggs from happy chickens always taste better! Looking for healthy breakfast recipes?Here are a few of our favorite healthy breakfast and brunch recipes:
Cinnamon Pecan Homemade Breakfast CerealTurmeric Vegan Blueberry MuffinsCarrot Cake Breakfast CookiesThis recipe is…Vegetarian. For gluten-free, substitute gluten-free bread or muffins.
Print Recipe
Pin RecipeNeed a quick & healthy breakfast sandwich? This 5-minute pesto & arugula breakfast sandwich can be whipped up in minutes and offers a healthier spin on breakfast.
1 teaspoon olive oil
1 egg
1 multi-grain English muffin
2 to 3 tablespoons high-quality basil pesto, purchased or homemade if in season
1 handful baby arugula (or other baby greens)
Kosher salt
Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle with a few pinches kosher salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of kosher salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
Top the sandwich with the other half of the English muffin and serve immediately.
Did you make this recipe?
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
(1 votes, average: 5.00 out of 5)
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A Couple Cooks - Recipes for Healthy & Whole Living
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via merahhaticintaku.blogspot.my
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