Baked Breaded Cauliflower Bites

Ingredients:

• 1 head of cauliflower or about 4 cups of cauliflower florets

• 2 cups Panko breadcrumbs

• 1 tbsp dried oregano

• 2 large eggs beaten

• 1 tsp paprika

• sea salt and pepper to taste

Instructions:

1. Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper or use a cookie sheet with a rack.
2. If the cauliflower florets are too big, cut them so they are bite size. In a shallow plate beat the eggs and salt, pepper and 1/2 of the oregano. Whisk so that it's well combined.
3. In another shallow plate combine the breadcrumbs together with the rest of the oregano, paprika and additional salt and pepper if desired.
4. Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
5. Bake for about 30 to 40 minutes or until golden brown.
6. Serve with ranch dressing or your favorite sauce.
   

Homemade Cheese-Its

These "cheesy" sea salt almond flour crackers are so easy to make.  Just 5 ingredients!  The photos do not do them justice...just make them to see for yourself.

1 1/2 cup almond flour
3 Tbsp water
1 Tbsp ground flaxseed
pinch of sea salt
1 Tbsp nutritional yeast

Mix in a bowl until it becomes a dough.  On parchment paper or a cooking stone spread out the dough, thinly.  Cut lengthwise & width wise.  Poke holes in each crackers.  Bake 350 degrees for 20 minutes.  Flip, bake for an additional 8 minutes.  Sprinkle with sea salt & nutritional yeast.  Eat them all!!

Pear and Goat Cheese Flatbread

Serves: 4 - 6

Ingredients:

1 package store-bought Naan flatbread

GOAT CHEESE SPREAD:

1 cup goat cheese (softened to room temperature)

2 teaspoons dried thyme

1 teaspoon dried oregano

1 lemon (zested)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper (to taste)

VINAIGRETTE:

1 lemon (juiced)

1/4 cup olive oil

Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

2 cups spring mix or arugula 

1/2 cup cranberries

1/2 cup crushed pecans

2 pears (cored, thinly sliced)

Directions:

Toast Naan flatbread in a toaster oven OR preheat a cast iron skillet to medium-high heat.  Add the flatbread to the cast iron skillet and heat until golden brown on both sides, about 5 minutes.

For the Goat Cheese Spread:

In a large bowl, add the goat cheese, thyme, oregano, lemon zest, and olive oil and stir to combine. Season with salt and pepper.

For the Vinaigrette: In a medium bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Add the arugula and pomegranate seeds and toss to combine.

To Assemble: Spread the goat cheese mixture on the flatbread and lay the sliced pears on top. Finish by topping with the lettuce, cranberries and pecans. Slice and serve.

Banana Oat Bites

Ingredients:
2 Ripe Bananas
1 Cup Old Fashioned Rolled Oats
1 Tbsp any nut butter (I like almond butter)
Dash of Cinnamon
Drizzle of Honey
1/2 cup Dark Cocoa Chips

Directions:
Mix it all together and then scoop into cookies on a baking sheet. Bake for 350 degrees for 15-20 minutes!