Angela Davis

Cheesy Cauliflower Breadstcks 

INGREDIENTS

1 medium head cauliflower

1 egg, beaten

1 cup mozzarella cheese, shredded, divided in half

½ cup shredded parmesan cheese

4-6 fresh basil leaves, finely chopped (or 1.5 tsp dried basil)

2 cloves of garlic, minced (or ½ tsp garlic powder)

1 teaspoon dried oregano

INSTRUCTIONS

Preheat oven to 425 degrees F.

Rinse and chop cauliflower into florets.

In a blender or food processor, pulse cauliflower until it has a “rice” consistency.

Heat about 1 inch of water in a large saucepan until it boils.

Add the cauliflower and cover with a lid. Steam for about 5 minutes and remove from heat.

Drain the cauliflower in a fine mesh strainer, pressing against edges with a spatula. Let it cool for a few minutes.

Place cauliflower in a clean dish towel and wring out as much excess water as possible.

In a large bowl, add cauliflower, ½ cup mozzarella cheese, 1 egg, garlic, chopped basil, and oregano. Stir well.

On baking sheet lined with parchment paper, use your hands to form the cauliflower mixture into a rectangle covering just about the whole pan.

Bake for 30 minutes, until crust is golden brown. Remove from heat.

Top crust with the rest of your mozzarella and parmesan cheese, and bake for another 7-10 minutes. (Once cheese is melted.)

Remove from heat, and cut into “breadsticks” with a pizza cutter.

Michelangelavocado

GARLIC BUTTER STEAK AND SPINACH Ingredients🍎: 1 2/3 lb (750g) flank steak, sliced against the grain 1 ¼ lb (500g) fresh spinach 4 tablespoons butter or ghee (or less if you want) 4 garlic cloves, minced Juice of ½ lemon ¼ cup (60ml) low-sodium beef broth ¼ cup chopped parsley ¼ cup chopped chives ¼ teaspoon crushed red pepper flakes Salt and fresh cracked pepper, to taste The steak marinade

2/3 cup low-sodium soy sauce (or coconut aminos if you’re strictly paleo) ¼ cup lemon juice ¾ cup olive oil 2 tablespoons Sriracha sauce (or any hot chili sauce you like)