#cloudeggs are one of the hottest food trends of this year, and could not be any easier to make! They are actually over 400 years old, where in France they were called “eggs in snow”Make and enjoy this beautiful egg on toast or on its own!
This is a great, and delicious, alternative to bread for your toast! It still has carbs of course, but at 13g for half of a sweet potato (approximately two slices of the “toast”) it’s definitely less, and then of course there’s the great nutrients that it has!
I had one with 1/4 of an avocado, pink himalaya sea salt, chia seeds and flax seeds, and the other with this peanut butter below – which is delicious! Low calorie and packed with protein, it’s a powder that you mix with a little water – then I added bananas and honey on that piece (and it was my favorite as opposed to the avocado toast). Both of these with everything on it was only 250 calories guys, and incredibly filling!
Try it sometime and experiment with your choice of topping – cottage cheese would be delicious, and lot of other things! Even a little greek yogurt with honey, yum!
Slice a raw sweet potato thin, approx. 1/4 inch slices, then toast them for 15-20 minutes.
Gotta love a good soup in the fall! I love blended soups that I can just put right into the Nutribullet and blend up!
1 purple cauliflower
1/2 sweet potato
4 cloves garlic
1 inch ginger
1 chipotle in adobo
1 can light coconut milk
chipotle chilli flakes and red pepper flakes to taste, sea salt & pepper
This honestly couldn’t be easier! Roast the whole cauliflower with half a sweet potato (I wanted the nutrients from the sweet potato without putting too much in so it wouldn’t take away from the purple color!) I sliced up the ginger and put it on the baking sheet (parchment lined for easy clean-up!) and kept the garlic cloves whole, sprinkled it with salt, pepper, red pepper flakes, and chipotle chilli flakes.
Bake it in the oven at 400° for 30 minutes until it’s roasted and tender, and that’s it!
Drop the veggies in a blender with the coconut milk and a chipotle in adobo, and enjoy it! Add some water if it gets too thick (I probably added at least 1/2 cup). Keeps great in the fridge for a few days since the flavors will just deepen. Enjoy it!
Check out how good it is for you!
Serving size 1 cup
This is a delicious casserole that works not only for people who are vegan or gluten-free, but it’s always great to have one day a week where you are not eating meat, and this still comes with some protein packed in there so you get the macros you need too!
What you’ll need:
1 head cauliflower
1/2 butternut squash
1/2 cup pumpkin puree
3/4 cup soy milk
1 cup vegan cheese
1 pinch to taste: salt, pepper, nutmeg, chipotle chilli
1 tbsp each rosemary, parsley, thyme
1 tbsp gluten-free breadcrumbs
Start with 1 whole cauliflower and 1/2 butternut squash, chop it all up and boil for 8-10 minutes.
Meanwhile we begin making our “cheese sauce” with 1/2 cup organic pumpkin puree (not pumpkin pie filling!) 3/4 cup soy milk, and a giant 1 cup of your favorite vegan cheese substitute. I never would have used “fake cheese” in the past, but you really can’t tell the difference and these days there are so many options available in all the grocery stores!
Once the cheese starts melting add your salt, pepper, chipotle chilli, nutmeg, and herbs. Cook 10 minutes or until smooth like any cheese sauce!
Strain the cauliflower and pumpkins and move it into a casserole pan, pour the cheese sauce on it, mix it all together, then top it with a little more of the cheese and some gluten-free breadcrumbs!
Bake at 375° for 15-20 minutes, then broil 2-3 minutes or until golden brown.
Want to know the best part? This is deliciously filling and guess how many calories? Check it out and you’ll be making this a part of your fall menu for sure!