CAULIFLOWER BREAD BUNS

INGREDIENTS:

• 3 cups finely riced raw cauliflower florets (cauliflower should be riced until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but it's best to actually measure it out)
• 2 large eggs
• 1/2 cup shredded parmesan or mozzerella cheese
• 2 tbsp almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• 1/2 tsp dry Italian seasoning herb blend or taco seasoning
• 1 tsp white sesame seeds, substitute poppy, chia or hemp optional

DIRECTIONS:

1. Preheat oven to 400F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. Mixture should be wet but not liquid.
2. Grease the cavities of a muffin top pan. If you don't own a muffin top pan, you can also make free form ones on a baking sheet lined with parchment paper or silicon baking mat.
3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
4. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.  Borrowed recipe from Kirbie's Cravings.

Mason Jar Taco Salad

The salads can be made ahead and stored in the refrigerator for up to three days.

INGREDIENTS

1. 2 tablespoons olive oil
2. 2 large sweet potatoes, cubed
3. Salt and pepper for seasoning
4. 3 chicken breasts
5. 1/2 lime, juiced
6. 1 tablespoon cumin, ground
7. 1/2 cup creamy avocado dressing
8. 1 green onion, chopped
9. 3/4 cup black beans
10. 1 cup grape tomatoes, halved
11. 4 cups baby spinach, packed
12. 1 cup pepitas, toasted or tortilla chips (optional)

DIRECTIONS

1. Preheat oven to 350°F.
2. Toss sweet potatoes in olive oil and season with salt and pepper. Lay a single layer on a baking sheet. Roast in the oven for 10 minutes, tossing after 5 minutes, until golden brown.
3. While sweet potatoes are roasting, pound chicken breasts to a uniform thickness. Season with lime juice, cumin, salt, and pepper.
4. Grill chicken on the barbecue or stovetop, or bake in the oven, turning once, until the internal temperature reaches 165°F. Set aside and allow to rest for 5 minutes before chopping into bite-size pieces.
5. To assemble, pour a little more than 2 tablespoons of the creamy avocado dressing into each mason jar, spreading evenly. Layer with green onions, black beans, tomatoes, sweet potatoes, and spinach. Seal and refrigerate until ready to eat. When ready to serve, add toasted pepitas or tortilla chips for a little crunch.

Creamy Avocado Pasta

1. INGREDIENTS

   1. 8 oz. uncooked pasta (I used spaghetti)
   2. 1 ripe avocado, just the flesh
   3. 1/3 cup fresh basil leaves
   4. 1 small garlic clove
   5. Juice from half a lemon (1 tablespoon)
   6. 1 tablespoon olive oil
   7. 1/4 teaspoon sea salt
   8. 1 cup cherry tomatoes (optional)

DIRECTIONS

1. Cook the pasta as directed on the package.
2. While the pasta is cooking, add the avocado, basil, garlic clove, lemon juice, olive oil, and salt to a food processor. Blend until a smooth, creamy sauce forms.
3. Drain the pasta throroughly and transfer to a large glass or ceramic bowl. Add the tomatoes now if you're using them.
4. Pour on the avocado basil sauce and stir until well combined. Enjoy!