Skinny Cauliflower and Broccoli Mac and Cheese

GOOD NEWS! I found a low(er) carb version of mac and cheese. This recipe is vegetarian and a good way to sneak some extra veggies in your favorite cheesy pasta dish. The cauliflower and broccoli make the serving larger so you can fool yourself into thinking you're eating more pasta than you actually are. Genius!! This mac and cheese is enough to fill you up as a meal or it can be paired with your favorite protein.

Let me know what you think!!

Cook time: 30 minutes
Servings: 2

Ingredients:

- 1/2 C pasta
- 1 C raw broccoli florets
- 1 C raw cauliflower florets
- 1/2 C 2% sharp cheddar, shredded
- 2 tbsp cream cheese (I like the kind made with greek yogurt)
- 1/2 C milk or half and half
- 1/4 tsp garlic powder
- 1/2 tsp dijon mustard
- salt and pepper to taste
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp fresh chives, optional

Directions:

- Preheat oven to 375
- Cook pasta according to package directions, add broccoli and cauliflower to the boiling pot for the last 3 minutes
- Drain and set aside
- While you water is boiling/pasta is cooking, melt your butter in an oven-safe skillet over med heat
- Whisk in your flour and cook for about 1 minute
- Add milk or half and half and whisk constantly until combined with flour, about 2 minutes
- Add cream cheese, mustard, garlic powder and salt and pepper to taste, stir until combined, 2 min
- Add cheddar cheese and stir until combined, 1-2 min (add a splash more milk if it's too thick)
- Add your drained pasta and veggies and stir until combined
- Put in the oven (or transfer to a greased baking dish first if skillet is not oven-proof) and bake for 12 minutes until bubbly
- Serve with fresh chives on top, if desired

Fresh Black Bean and Corn Salsa PLUS Skinny Margaritas!!

HAPPY CINCO, my food-loving friends!

Here is my second cinco post because #cantstopwontstop eating Mexican food. This salsa is so versatile. It's perfect as an app for all your party people, or made in smaller quantities for your own personal snacking. Toss on top of chicken, steak, shrimp, black bean burgers, taco salad, quesadillas, tacos, burrito bowls, chimichangas, I could keep naming Mexican foods forever...

It's SO easy to throw together...

Yields: 3-4 C salsa

Ingredients:
- 4 large firm roma tomatoes, diced
- 1 small onion, red or white, diced
- 1 bunch cilantro, stems removed, chopped
- juice of 2 limes
- 1 tsp salt
- 1/2 can corn, drained
- 1/2 can black beans, drained
- 1 jalapeño, diced extra small (if you're feeling dangerous)

Directions: 

- Put everything in a bowl and stir, best served about 24 hours after making so the flavors can make sweet love to each other
- Serve with your favorite margaritas! Here's mine...


Skinny Margaritas:

Mix:

- 1.5 oz or one shot tequila (I like silver, 100% agave), about 3 tbsp
- 1 oz triplesec or other orange liqueur (I like Patron Citronage), about 2 tbsp
- 2 tsp agave nectar
- juice from one large lime or 1.5 smaller limes
- splash of OJ if you're in the mood

Shake with ice or blend and enjoy!!

Fiesta Cauliflower Rice

Look at me, y'all! Twice (hopefully thrice) in one week! Killin' it. Only for you, Cinco de Mayo.

Mexican food is my absolute all-time favorite. I worked at the best Mexican restaurant in the world for 3 years in college and I literally ate it every. single. day. (Dos Palmas forever <3). We went for margs and guac on my days off. No shame, people. When my fiance asks where I want to go for dinner he says, "besides Mexican", because that's always choice #1.

So I've been experimenting with cauliflower rice trying to make it not taste bad. Here you have it. Cauliflower rice that doesn't taste bad. It actually tastes delicious. If regular Mexican rice is a 10, my fiance rated this an 8. And he is a lover of rice. Give it a try served with your fave protein!

Serves: 2-4 (2 if it's most of the meal, 4 if it's a smaller side)
Cook time: 30 minutes

Ingredients:
- 1 small head cauliflower, stem removed, grated
- 1 small onion, sliced thin
- 1 small bell pepper (or half a red/ half a green), sliced thin
- 1/2 can corn
- 1/2 can black beans (stay tuned for how to use the other half cans tomorrow!!!)
- 4 tbsp tomato paste
- 1 tsp salt
- 1 tbsp olive oil, plus an extra splash
- 1 tbsp garlic
- 1/4 jalapeno, diced small, optional
- 1/2 C shredded monterey jack, optional

Directions:
- Grate your cauliflower with a large cheese grater (some people like to use a food processor but I like the texture of the bigger pieces you get from the grater)
- Heat olive oil in a large skillet over medium-high heat
- Add garlic, tomato paste, jalapeño (if using) and salt and cook for about 1 minute
- Turn heat to high and add grated cauliflower, let cook for about 6 minutes, stirring often
- When the moisture is cooked out and cauliflower is well mixed with tomato paste, turn down the heat, move the cauliflower mixture to the side of the skillet and splash a little more olive oil on the cleared side
- Add your pepper and onion to the cleared side of the skillet and sauté for about 3 minutes until softened
- Stir peppers and onion into the cauliflower mixture and pour drained black beans and corn on top
- Stir again and let heat through for about 2 minutes
- Serve hot with shredded cheese on top (if using)