Cauliflower Scramble

Cauliflower Scramble

• 1 cup Cauliflower Florets (separated into small florets)

• 1/2 TBS. Ghee or Miyoko brand vegan butter

• 2 TBS. Chopped white onion

• 1/4 Tsp. Dried Thyme

• 1/4 Tsp. Dried Oregano

• 1/2 Tsp. Dried powdered Turmeric

• 1/2 Tsp. Garlic Powder

• 1/2 TBS. Coconut Amino

• 1-2 Slices Organic Turkey Bacon

• 1 Sprig Green onion, Chopped

Directions:

Pan-fry the turkey bacon in a medium-size skillet until crispy. Remove the bacon from the pan and set aside. Next, melt the ghee in the skillet and add the onion and sauté until transparent and fragrant. Add cauliflower florets, sauté for a couple of minutes. Sprinkle all of the spices over the cauliflower and toss well to coat. Next, add Coconut amino and continue cooking for a couple more minutes until the cauliflower is soft and tender. Toss in crumbled turkey bacon. Serve Garnished with Chopped green onion or chive. Optional garnish with a sprinkle of paprika. Top with ½ avocado. You can use this recipe as a great base- add mushrooms, spinach, or sliced bell peppers.

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Sweet Potato Focaccia

Sweet Potato Focaccia

Ingredients:

  • 1 large sweet potato peeled and diced (you want to yield about 1 ½ Cups mashed)
  • 1 Tbsp. ground flaxseeds
  • 3 Tbsp. water
  • 2 1/2 cups almond flour
  • 1 tsp. dried thyme
  • 1 tsp. fresh chopped rosemary
  • 1/2 tsp. sea salt plus an extra pinch
  • 2 Tbsp. extra-virgin olive oil
  • Optional add 1 minced garlic or 2 Tbs. chopped Kalamata olives, or switch up the herbs; add chive, basil, whatever you like best!
sweet potato
Sweet Potato

Instructions:

  1. Preheat the oven to 350 degrees F.
    Steam the sweet potato in a steamer basket in a pot on the stove top until tender, about 10 minutes over medium-high heat.
  2. Combine the flaxseeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.
  3. In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a ‘dough’.
  4. Transfer the ‘dough’ to a parchment-lined rimmed baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness. Prick the surface of the dough with a fork, spacing out fork pricks throughout the entire surface of the dough.
  5. Bake for 20-25 minutes or until the flatbread is golden brown and the edges turn golden brown. Remove from the oven and set aside to cool for 20 minutes.
  6. Cut into rectangle pieces and serve. Brush with olive oil, minced garlic, and a pinch of salt for extra yumminess!
rosemary
Rosemary

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