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Layer 8Crispy Cauliflower Buffalo “wings”

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What You Need:
  • 1 medium size head of cauliflower chopped into bite-size pieces
  • 1/2 cup coconut flour
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1/2 tsp pink salt
  • 1 tsp melted coconut butter/oil or butter
  • 2/3 cup hot sauce
How to make it:
  1. Preheat oven to 450ºF
  2. In a medium-sized bowl, combine flour, water, garlic powder, and salt
  3. Whisk together until combined and breadcrumb-like consistency batter
  4. Toss cauliflower into batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet
  5. Bake for 15 minutes, tossing halfway through
  6. In the meantime, combine melted butter and hot sauce in a large bowl, regularly stirring
  7. When cauliflower is done, remove it from oven and gently toss it in hot sauce mixture
  8. Place cauliflower back on baking sheet and cook for an additional 25 minutes until it becomes crispy
  9. Allow cauliflower to cool for 15 minutes before serving

Calories: 114kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 1425mg | Potassium: 496mg | Fiber: 9g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 99mg | Calcium: 35mg | Iron: 1mg

Layer 8Buffalo Chicken Dip

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What You Need:
  • 12.5 oz chicken 1 can of chicken
  • 1/4 cup plain kefir
  • 1/2 cup low-fat cottage cheese
  • 1 tbsp flax meal
  • 1 tbsp hot sauce
  • 1 tsp ranch seasoning
  • 2 tbsp bleu cheese crumbles
How to make it:
  1. Combine chicken, kefir, cottage cheese, flax meal, hot sauce, and Ranch Seasoning in blender, Magic Bullet, etc.
  2. Pulse until well mixed
  3. Pour into baking dish and top with bleu cheese crumbles
  4. Heat, if desired, or serve cold

Calories: 295kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 234IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 1mg

Layer 8Mini Sliders w/ Mushroom Relish

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What You Need:
  • 3.5 oz lean ground beef
  • 1/4 tsp McCormick Grill Mates Steakhouse Onion BurgerSeasoning
  • 8 oz baby bella mushrooms
  • 1-2 tsp Bragg’s liquid Aminos
  • 1 tbsp water
  • 1/4 tsp thyme
  • salt & pepper, to taste
  • 5 drops liquid Stevia
  • spicy brown mustard, to taste
How to make it:
  1. Preheat oven to 400 degrees and line baking sheet with parchment paper
  2. Remove stems from 6 mushroom caps, place on baking sheet, and brush with liquid Aminos on both sides
  3. Bake for 10 minutes, then flip and bake 10 minutes on other side, set aside to cool
  4. Mix Hamburger seasoning into ground beef
  5. Form into 3 burger patties
  6. Cook burger in skillet or bake in oven until desire temp is reached
  7. Chop mushroom stems and remaining mushrooms finely
  8. Heat water and apple cider vinegar in small saucepan over med-high heat then add mushrooms
  9. Stir in thyme, stevia, salt and pepper
  10. Cook, stirring occasionally, for 2-3 minutes
  11. Drain mushroom relish and place a spoonful in 3 mushroom caps
  12. Add some spicy brown on top of relish
  13. Top with burger and second mushroom cap
  14. Serve extra mushroom relish on side

Calories: 191kcal | Carbohydrates: 10g | Protein: 28g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 1359mg | Fiber: 1g | Sugar: 4g | Calcium: 41mg | Iron: 3mg

Layer 8Taco Dip w/ Red Pepper Chips

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What You Need:
  • 8 oz ground beef
  • 2 tsp Taco Seasoning
  • 1/2 red onion chopped
  • 1 tomato diced
  • 1/2 cup plain greek yogurt
  • 4 tbsp salsa
  • 1/2 avocado
  • 1 tsp lemon or lime juice
  • 2 red peppers sliced 1″ thick
  • salt & pepper, to taste
How to make it:
  1. Brown ground beef in skillet over medium-high
  2. Add Taco Seasoning, tomato, and onion and cook until veggies are tender
  3. Remove from heat and stir in salsa and greek yogurt
  4. Transfer into 2 bowls
  5. Place red pepper strips into dip around bowl
  6. Mash avocado, lemon/lime juice, salt, and pepper to taste in separate bowl
  7. Top dip with avocado mixture

Serving suggestion: scoop the taco dip into the peppers for easy serving!

 

Calories: 335kcal | Carbohydrates: 21g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 367mg | Potassium: 1246mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4485IU | Vitamin C: 168.1mg | Calcium: 103mg | Iron: 3.8mg

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