Boli!!!!

Ok… I’m done work early, and have 1 and 1/2 heads of cauliflower in the fridge…. Game on!

Low Carb Boli

makes 1 large boli, 6 slices

Crust

  • 1 medium cauliflower, to make 6 cups riced WP_008685
  • cheese cloth
  • 1/2 cup liquid egg substitute
  • 2 Tbsp reduced fat grated Parmesan cheese
  • 1/3 cup shredded fat free cheddar and/or mozzarella
  • salt, pepper, and Italian seasoning, to taste

Filling

  • 6 Tbsp pasta sauce of choice
  • whatever the heck you want
  • 1/4 cup shredded fat free cheddar and/or mozzarella (more if you’d like)

Topping

  • 1 Tbsp reduced fat grated Parmesan cheese
  • 1/2 Tbsp garlic powder

Preheat the oven to 450 F.

Cut your cauliflower into pieces and place in you food processor. Process until the cauliflower is riced. Measure out 6 cups of the riced cauliflower and transfer to a bowl. Microwave for 8 min.

While awaiting the microwave, combine the liquid egg substitute, with shredded and grated cheese, along with seasoning. Toss it with a fork and set aside.

Carefully transfer the steamed cauliflower to the cheese cloth and remove as much liquid as you can. Don’t sweat it, if there is still some WP_008682liquid in the riced cauliflower, just don’t burn yourself trying to get it all out!

Transfer the strained, riced cauliflower to the bowl of egg, cheese, and seasoning. Use a fork to blend and flush ingredients together.

Spray a parchment paper-lined baking sheet with non stick spray, and dump you dough in the center. Using to hands, spread the dough to  the sides and approximately 13-14 in long. Bake for 13 minutes.

While this is baking, figure out what you want to add. I highly recommend using this time to cook down and vegetables, and cook out some grease from meats. Its pretty simple. Throw all your goods in a pan, cover with a lid, and cook over medium.

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Once your timer sounds, remove it from the oven. Drain the filling goods of any liquid or juices, and transfer to the center of the dough, distributing it evenly from top to bottom. Top 3/4 of the dough with sauce, followed by cheese.

Use your hands or the parchment paper to assist you in rolling the bare side of the  dough over the middle fillings, followed by the sauce and cheese side over that. Again, by hand, or using the parchment paper, roll the stromboli over so the seam is facing down. Sprinkle the topping mix over the boli and return to the oven for a final 12 min.

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Remove from the oven and allow it to settle for a brief 3 minutes. Cut into 6 pieces, beginning with the knife’s tip in the middle, and cutting to the edge, worked best for me.

Serve it with a side of dipping sauce/marinara and Buon Appitito!

The macros will vary depending on the fillings, but for the crust with toppings, here they are:

Nutrition (1 slice, 1/6 of recipe):

Calories:57, Fat: 1g, Sat. Fat: 0g, Cholesterol: 4mg, Sodium: 173mg, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 7g

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Chicken-Stuffed

With so much cauli in the fridge, I made two strombolis:

  1. Made with myself in mind: 4oz cooked chicken, broccoli, onion, sliced banana peppers, and garlic
  2. Made with the men in mind: chopped turkey and ham lunch meats, onion, broccoli, garlic, and chopped tomatoes
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Meaty Goodness

Both were winners, but I hate to say  that the second one tasted legit! As I’ve mentioned before, my favorite calzone is ham, spinach, and ricotta. I’ve made a pizza out of that craving, but I can not wait to make this craving into a stromboli! Gah! My mouth is watering just thinking about it. Oh man! And brush it with garlic butter on top!!

 

Bursting Berries

Probably one of my things about cooking with fresh berries is when they are heated. They BURST! Today is National Blueberry Pancake Day! Rather than sharing another pancake recipe, I wanted to share a recipes bursting with the blue stuff!

I found a huge tray of blueberries on the discount produce rack and snatched them up! At first, I made Hungry-girl’s Blueberry scones, but the end result reminded me of baked blueberry oatmeal fritters… Nothing wrong with that…

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Well I couldn’t sleep that night, and decided to utilize the remaining berries to play around with scones. My brain wouldn’t stop coming up with proportions for ingredients until I got up to bake! The end result was beautiful and tempting! After two attempts, and the improving results, I gave it the “third times the charm.” Yum! But, nonetheless, there was still improvements to be made and on the four shot, I fell in love!

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Bursting Blueberry Scones

makes 6 scones

  • 2 1/2 Tbsp light buttery spread, like Blue Bonnet light
  • 1/4 cup rolled oats
  • 1/2 cup Heart Smart BisquickWP_005233
  • 1/2 cup whole wheat pastry flour
  • 1 Tbsp plus 1 tsp Splenda Brown Sugar, divided
  • 1/4 tsp cinnamon
  • 1 packet Splenda
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 Tbsp sugar free French Vanilla powdered coffee creamer, more if desired
  • 1 tsp vanilla extract
  • 1/4 cup liquid egg substitute
  • 2 Tbsp flax milk
  • 2 1/2 Tbsp unsweetened applesauce
  • 1/2 cup blueberries

Spread the buttery spread on a piece of wax or parchment paper to a 1/4 in thickness and freeze for 2 hours, at minimum.

Preheat the oven to 400 F. In a bowl, combine the oats, pastry flour, Bisquick, 1 Tbsp Splenda brown sugar, cinnamon, Splenda packet, baking powder, and salt. In a separate, small bowl or cup, whisk the vanilla, powdered creamer, milk, and egg substitute until powdered creamer has completely dissolved.

Using a fork, break up the frozen butter into smaller pieces and quickly and thoroughly mash butter into the flour mix, until the mixture resembles coarse crumbs. Add the applesauce, and whisked milk mix. Fold in the blueberries.

Transfer the dough to a parchment paper lined baking sheet. Form into a circle, about 7 inches in diameter and flatten the top. Bake for 5 minutes and remove from the oven. Using a large, sharp knife, slice the pastry into 6 sections. Sprinkle the last 1 tsp of Splenda brown sugar over the top of the crusty dough. Return to the oven and bake for an additional 15 minutes. Remove from the oven, slice along the previous cuts, and let cool.

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Nutrition: 1 scone (1/6 recipe)

Calories: 135, Fat: 3.5g, sat. Fat: 0.8g, Cholesterol: 0 mg, Sodium: 202mg, Carbs: 23.6g, Fiber: 2.1g, Sugar: 4.6g, Protein: 2.4g

Enjoy! If your feeling adventurous, top it with a glaze!

I loved pulling the scones out of the oven and seeing the skin of the blueberries thinning, fighting back, not to explode the berry goodness everywhere. I found myself sneaking warm blueberries off the scones! No, Sammy, if you eat out all the blueberries, they would be blueberry scones, anymore! They were packed solid with blueberries! Plus, the little sweetness from the brown sugar crust just accentuated the berries!

Benefits of Blueberries:

  • They contain more antioxidants than any other fruit, and are also good sources of vitamins A and C, calcium, potassium, iron, and magnesium.
  • 1 cup of blueberries contains 5g Fiber.
  • The pterostilbene in blueberries enhance immune function when combined with vitamin D, according to a study by Oregon State University.
  • “Blueberries contain plant pigments called anthocyanins, and these compounds have anti-inflammatory and antioxidant properties, according to a study published in the April 14, 2010, “Journal of Agricultural and Food Chemistry.” These anthocyanins also help increase brain signals and memory function.” ~Livestrong.com
  • Also helps fight depression!

Pistachios.

Last night, I could not fall asleep when I got home. A bit manic, I got a jump start on 2 recipes I was planning on making this morning. Instead I made them at 1am this morning! While the cake was in the oven, I assembled chicken cordon bleu (recipe on Monday’s post).

I will never forget the first time I fell in love with pistachio… not the nuts, but everything else. It was highschool and my girlfriend, Leah, brought in Pistachio Chocolate Chip cake for one of our friend’s birthday. I was a bit skeptical but after the first crumb touched my tongue, I was sunk. It was loaded with chocolate chips and smothered with chocolate icing! I, then, tried pistachio pudding, pistachio ice cream, and so on… Heck, I even made shakes!

I asked her for the recipe and its probably one of the easiest cake recipes. But just because its easy doesn’t mean it isn’t good… its fantastic! I remember huge chunks of chocolate scattered in the green cake, all pulled together with chocolate icing. Here is my take on her recipe.

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makes 24 slices

  • 1 box fat free, sugar free Pistachio pudding mix
  • 1 box sugar free, non butter, yellow cake mix
  • 1/2 cup unsweetened applesauce
  • 1 cup liguid egg substitute
  • 1 1/2 tsp almond extract
  • 1 cup non fat sour cream
  • 1 Tbsp mini semi-sweet chocolate chips (more, if desired)
  • 1/4 cup sugar free chocolate syrup OR Chocolate icing

WP_004545Preheat the oven to 350 F. Blend the cake and pudding mix. In a separate bowl, whisk the applesauce, egg, extract, and sour cream. Add the wet to the dry and mix well. Whisk in the mini semi sweets. Transfer the dense batter into a well sprayed bundt pan. Using the back of a spoon or spatula, spread the batter into one even level. Bake for 45 min.

Removed from the oven and let rest for about 8 minutes. Flip the cake onto a plate, and allow the cake to cool. Once the cake has cooled and has been removed from the bundt pan, drizzle the top with your syrup or icing.

Nutrition (per 1/24, 1 slice):

Calories: 81, Fat: 1.8g, Sat. Fat: 0.6g, Cholesterol: 0 mg, Sodium: 228mg, Carbs: 17.4g, Fiber: 0.5g, Sugar: 1.6g, Protein: 1.9g

Thanks for the original recipe, Leah! I hope this one does you justice! I wish these pictures could show the beautiful green color of the cake! Its so elegant. The texture of the cake is a little less dense than a pound cake and the chocolate adds so much creaminess!

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I sliced a slice, drizzled a little more SF chocolate syrup for garnish, and enjoyed it with a mug of coffee!

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I started thinking, after I sliced it up, about adding chopped pistachios into the batter the next time, or using it as a garnish over top the chocolate syrup! Oh the possibilities!

My mother, the picky eater that she is, actually went back for seconds! I, then , packed up a bit for Amy, at work, my Aunt, for her birthday, and my mommom, for her sweet tooth.

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My mid-morning, sort of lunch time snack, was a sliced bell pepper, wrapped in honey ham, with salsa. Yums!

I was pretty hungry early on in my shift, soI ran down stairs to grab another 32 oz cup and a few snackables from the caf. At soon as 5pm hit, I was back downstairs for the grill to be on and grabbed the steamed mixed veggies, a container of shredded carrots, broccoli, onions, zucchini, and green beans, which I sprinkled with old bay.

A patient’s family ahd brought in Dunkin Donuts, and another family, Philly Pretzel Factory. I’m really not a donut girl, but bread, I would eat all day, if I could. I ate 1/4, a quarter, of a pretzel and could feel some anxiety creeping up. I was comfortable. I didn’t over eat. I was, luckily, able to talk myself down.

That was the trick and it held me over until close to 9pm, when I finished the last slice of Savory Pumpkin Quiche. It was pretty good with BBQ sauce.

The closer 11pm came, the more tired I felt, and the more heavy my chest was feeling. This anxiety stuff sucks! Nonetheless, it was another good shift, where I kept busy, and my mind focused on work.