A couple weeks ago, I was browsing the cheese case at the health food store, and I almost bought one of those little containers of cheese spread. You can eat it cold or warm it up and eat it melty and hot, most likely with crunchy cracker-y things. I checked out the ingredient list to see how complex it was, and decided I’d just make up my own at home. It’d make more and cost less—no brainer. In the end, I think this turned out better because I put in it exactly the things I like…
Gouda Cream Cheese Chive & Bacon Spread (on coco-cauli “bagels!”)
4oz gouda (shredded or cut into tiny pieces)
4oz cream cheese
1/4 green onion, chopped
1lb bacon, diced and browned until slightly crispy
juice of half a lemon
parsley (a few shakes of dried or chopped fresh)
1 tsp mustard powder
chipotle powder, couple dashes
Mix well… eat! If you refrigerate this to eat later it will get pretty hard. So you may want to warm it up just a tiny bit before you try and spread it.
Coconut Flour Cauliflower “Bagels”
½ cup cauli rice
2 T coconut flour
¾ cup sharp cheddar
1-2 tsp pizza seasoning
Rice your cauli and steam it (you can steam it before you rice it too). Don’t worry about pressing the liquid out of it–some recipes call for this (I’m way too lazy to do that!). Mix the cauli with coconut flour, eggs, cheese (any kind of cheese works—I like sharp cheddar or parm), and pizza seasoning. Grease a pan REALLY well, and make several small circles (about the diameter of an english muffin and half the thickness). Bake at 350 for 20-30 minutes or more! Let the bottom get totally brown, and even hit it with the broiler for a few minutes.
The key to them not sticking to the pan (besides greasing it like crazy) is to let them bake until they are totally brown on the bottom. You can flip them if you want to–or just hit them with the broiler at the end.
These are my version of a grain free bagel with cream cheese—I know, it doesn’t really look like that, but it’s as close as I’ve had since I stopped eating grains!
News/Notes: I have a video review to finish and post (tomorrow), and several more recipes. I’ve been really busy, and just haven’t kept track of all the recipes I’ve been making. I’ll try harder though—the feedback on the food has been good, so I should share them!
I booked a trip to NY for the last week in June, and I’m planning on mostly just working straight from now till then… not exciting to write about, but it’s going really well! We’ve gotten a round of reviews for our Nutrition and Yoga for Pregnancy course, and they’re great! Pilar and I are really happy about that, and we’re about halfway done creating the Postpartum Nutrition and Yoga course too.