RECIPES BELOW:

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Cauliflower Fried “Rice”
1. Microwave frozen riced cauliflower (cook on stovetop if using fresh cauliflower). Set aside and allow it to cool off.
2. Scramble 1 whole egg and 2 egg whites. Set aside for later.
3. Saute 1/4 vidalia onion with 2 cloves of minced garlic for 1-2
minutes. Add in chopped baby carrots and cook together over medium heat until carrot is soft (about 10 minutes).
4. Drain excess water from riced cauliflower once cooled.
5. Add in frozen peas, cauliflower, eggs, garlic powder, salt and pepper.
Turn up to high heat.
6. Stir in low sodium soy sauce, sesame seeds, green onion. Mix together until hot.

Black Bean Spaghetti w/ Shrimp (Serves 2)
1. Boil water for pasta.
2. Sauté 4 cloves of garlic (halved) in extra virgin olive oil on medium-low heat (1-2 minutes)
3. Add 1 1/4 cup of chicken stock and let it heat through (about 1-2 minutes)
4. Add whole cherry tomatoes and cover for 7-10 minutes. Let cook until they open up.
5. Once the tomatoes have burst, add salt and pepper, tomato puree (I use whole San Marzano canned tomatoes: Cento Brand), capers and shrimp. Add black bean pasta to boiling water.
6. Cook through until shrimp is pink on both sides (turning over when needed)
7. Add in cooked spaghetti. Finish off with fresh basil, lemon zest, garlic powder and the juice of half a lemon.
Goes great with a salad 🙂