Category Archives: Low Fat

Cauliflower Cakes with Avocado Ranch Cream

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Time to eat our vegetables again. I created this dish for the Alphabet Challenge. This challenge is organized and coordinated by Brenda at Meal Planning Magic. What a great idea! This is where on or around the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers. If you are interested in joining us you can find out more here.

I picked the letter C for cauliflower. Cauliflower is very popular right now. I have learned many, many new ways to make it. I got this one and changed it just a little from the Healthy Foodie. I can’t be as healthy as she can so I added this avocado cream to it (its kind of healthy).

Cauliflower Cakes with Avocado Cream

I got nutritional information about cauliflower here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2 Cauliflower per cup has 25 calories, 30mg of sodium, 5g of carbohydrates and 2g of protein.

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Cauliflower Cakes with Avocado Ranch Cream

What You Need:

    For the Cauliflower Cakes
  • Half a large head of cauliflower
  • 1 grated carrot
  • 2 whole eggs beaten
  • 1/4 cup of flaxseed meal
  • 1/2 cup of raw, unsalted sunflower seeds
  • 1/4 cup of fresh parsley, finely chopped
  • 1 teaspoon lime juice
  • 1/2 teaspoon of salt
  • 1 tablespoon of poppy seeds
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of thyme
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne powder
  • Olive Oil for frying
  • Arugula or salad for serving
    • For the Avocado Ranch Cream
  • 2 medium avocados, pitted and chopped
  • 2 tablespoons fresh cilantro
  • 1 package ranch dressing mix
  • 1/2 teaspoon of lime juice
  • 1/2 cup of almond or soy milk
  • 1 or 2 teaspoons of hot sauce

What You Do:

    For the Cauliflower Cakes
  1. Break cauliflower into small pieces into the food processor.
  2. Pulse until small granules form.
  3. Place in a large mixing bowl.
  4. Add remaining ingredients through cayenne powder.
  5. In a non-stick skillet add 1 tablespoon of olive oil.
  6. Grab about 1/4 cup of mixture and gently form into a patty.
  7. Place in heated skillet.
  8. Cook 4 or 5 at a time depending on the size of your skillet. About 2-3 minutes a side.
  9. Keep finished cakes warm in the oven while finishing the rest.
  10. Serve over chopped arugula or salad.
    11. For the Avocado Ranch Cream
  11. Add avocado, ranch mix, cilantro, hot sauce and lime juice to the food processor.
  12. Process until thoroughly minced and combined.
  13. Gradually mix in the almond or soy milk to desired consistency.
http://www.tumbleweedcontessa.com/blog/cauliflower-cakes-with-avocado-ranch-cream/

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?


I am going to ramble about this at some of these fun parties.

Check Out This Great Site! Domestic Superhero

Green Food! I Mean Green…Really Green.

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Green Food?  Really?  I’ve heard of Green Eggs and Ham.   When I “Googled” green food I got a whole list of organic, naturally grown food.  That was not quite what I had in mind.  Not that there’s anything wrong with those, of course.  I was thinking St. Patrick’s Day not natural food.

I made a list of naturally green food:  peppers, cabbage, celery, cucumbers, asparagus, avocado, broccoli, kale, green beans, leeks, green onions, spinach, lettuce, peas, zucchini, Granny Smith apples, kiwi, honeydew, green grapes.  Then of course there are all sorts of herbs.  Cilantro, parsley, chives, tarragon, mint… the list can go on.

So what was I worried about?  There are plenty of green food items I use all the time.

I wanted to make something green for Saturday Dishes.  (I’ll get to St. Patrick’s Day green a little later with cookies, cakes and whatever else.)  I did come up with a roasted Napa Cabbage, Broccoli, and Leek dish and to go with it a Green Cilantro Rice.

I know you either like or hate cilantro.  I happen to like it….a lot!  Huevos Rancheros and Chicken Tacos aren’t complete without it.  If you like it this rice is very easy and tasty.

What other green foods can you think of?  Link it to Saturday Dishes sometime this weekend.  We will open the show early tomorrow morning so come back and link up your green.  Sweetened or unsweetened is fine!

Broccoli, Leek and Napa Cabbage

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Roasted Napa Cabbage, Broccoli and Leeks

What You Need:

  • 1 leek cleaned and sliced into ¼” slices
  • 1 small broccoli crown cleaned and cut into bite-size pieces
  • ½ of a small head of Napa cabbage
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • ¼ teaspoon red chile flakes (if you like a little spice)
  • 1 teaspoon granulated garlic

What You Do:

  1. Preheat the oven to 425°.
  2. Cut the tough green top off the leek.
  3. Cut down the center to the root end and spread apart to wash well.
  4. Allow to drain on a towel.
  5. Slice into ¼” half-moon slices.
  6. Clean and cut the broccoli crown into bite size pieces -stems and all.
  7. Slice the Napa cabbage into 1-inch pieces.
  8. I put the vegetables in a bowl with the salt, pepper and garlic granules (garlic cloves will burn).
  9. Toss the vegetables with the olive oil and spread on a baking sheet.
  10. Bake for 20 – 25 minutes turning at least once.
http://www.tumbleweedcontessa.com/blog/green-food-i-mean-green-really-green/

Green Rice

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Green Cilantro Rice

What You Need:

  • ¾ cup white rice
  • 1½ cups water
  • ½ teaspoon salt
  • 1 bunch cilantro, cleaned and finely chopped (include about 2 inches of the stem for more flavor)
  • 1 tablespoon butter

What You Do:

  1. Place the rice, water and salt in a sauce pan with a lid.
  2. Bring to a boil and cover the saucepan and turn the flame to its lowest flame.
  3. Continue cooking for about 10 minutes.
  4. After about 10 minutes add the cilantro and butter and stir it in.
  5. Continue cooking about 10 minutes or until done.
  6. Fluff before serving.
http://www.tumbleweedcontessa.com/blog/green-food-i-mean-green-really-green/

I am going to ramble about this at some of these fun parties.

Check Out This Great Site! Domestic Superhero

Quinoa Beet Salad

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This is definitely a new favorite thing of mine.  Quinoa does have a lot of carbs but also TONS of vitamins and minerals for you.  So, where I would easily use rice or potatoes this fills in nicely.  It is also smoother and absorbs the flavors of what is being fixed more readily.  You will note that earlier I made chili with it.  It tasted like chili.  Now I am using an asian-orange-beet combination.  A lovely and healthy combination.  Enjoy this.

We are about done being healthy.  Pretty soon we will focus on SUPER BOWL food and Valentines Day.  Maybe some of this healthy stuff will make it in there though!

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Quinoa Beet Salad

What You Need:

  • cooked quinoa
  • 2 beets, trimmed and quartered
  • Olive oil
  • Sea salt
  • 1/4 cup fruity olive oil
  • 1/4 cup fresh squeezed orange juice
  • 2 teaspoons soy sauce
  • 1 teaspoon balsamic vinegar or rice vinegar
  • 1 tablespoon organic raw agave nectar or local honey
  • 10 ounces of baby spinach leaves
  • Sea salt and ground pepper, to taste
  • 1 fresh orange, peeled, trimmed, cut into bite sized pieces

What You Do:

  1. Heat oven to 450
  2. Roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt.
  3. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool.
  4. When cool enough to handle, rub off the skin.
  5. Cut the beets into bite sized pieces.
  6. Cook 1 cup of quinoa
    7. To make the dressing:
  7. Combine the olive oil, orange juice, soy sauce, vinegar, and agave in a glass measuring cup and whisk.
  8. Set aside.
  9. Combine the warm, cooked quinoa in a mixing bowl with the baby spinach leaves.
  10. Pour in the salad dressing and toss lightly.
  11. Season with sea salt and pepper, to taste.
  12. Gently add in the cut up roasted beets and fresh orange pieces.
  13. Do not over mix or your entire salad will turn beet red.
http://www.tumbleweedcontessa.com/blog/quinoa-beet-salad/

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I am going to ramble about this at some of these fun parties.

Check Out This Great Site! Domestic Superhero