Try this healthy, flavorful one-dish meal recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont.
Ingredients:
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1 (12-ounce) bag frozen riced cauliflower, thawed (or about 4 cups fresh riced cauliflower)
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½ cup water or broth
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½ to ¾ cup milk
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3 ounces light cream cheese or 3 wedges of Laughing Cow cheese wedges
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½ cup shredded cheddar cheese (plus ¼ cup more for garnishing)
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Salt and pepper, to taste
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2 cups finely chopped baby greens (spinach, kale, spring mix, etc.)
Optional toppings:
Optional sauces:
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Gochujang
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Salsa
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Sriracha
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Tabasco
Step one
Place cauliflower rice and water/broth in a medium sauce pan; simmer until liquid has absorbed. Add milk, then cheeses, stirring until cheese has melted. Taste, add salt and pepper; add more milk if needed to desired consistency.
Step two
To serve, divide the greens among four bowls and top with grits and a sprinkling of cheddar cheese. Add optional toppings and sauces, if desired. For a non-dairy recipe, use non-dairy milk, vegan cheese and nutritional yeast.
Serves 4
*Coconut bacon bits
Ingredients:
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2 cups unsweetened raw coconut chips (large pieces not shredded)
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2 tablespoon maple syrup
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1 teaspoon liquid aminos, reduced sodium soy sauce or tamari
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½ teaspoon liquid smoke (a little goes a long way!)
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Smoked paprika, to taste
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Pinch each of garlic and onion powder, optional
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Sea salt to taste
Step one
Mix all of the ingredients but the coconut chips in a medium bowl. Add the coconut chips and toss well to coat. Place mixture on a parchment-lined rimmed baking sheet.
Step two
Bake at 350 degrees for about 10 to 15 minutes, tossing for even browning, until liquid is absorbed and coconut is a medium-brown. Coconut chips will crisp up once completely cooled.
Check out more recipes and nutrition tips from Cancer Wellness experts.