Celiac, Celiac Disease, Egg Free, Gluten Free, Grain Free, Kitchen Bitch, Low Carb, Low Glycemic, Paleo, Recipes, Sides, Uncategorized

Garlic Pesto Goat Cheese Saute

Y’all. I’ve been doing a low carb diet (lifestyle… whatever) since January because to be blunt, my lady bits appreciate it most. With my insulin resistant PCOS, it’s just better all around for my health if I stick to a lower carb, diabetic friendly diet. As such, sometimes it’s difficult to get excited about foods and new recipes because, well, I love carbs. Red potatoes, french bread dripping with garlic butter, pasta with bolognese sauce… I want it all. Stupid lady bits.

But! Out of desperation today, I pulled together this saute and fell in love. I even made a terrible “it’s Friday, I’m in love” joke about it. This is how much I adore this saute. And since it’s chock full of vegetables in the form of cauliflower and artichoke hearts, it’s relatively healthy.

I randomly bought these artichoke hearts at Hy-Vee because the can label said, “small and tendar” and frankly, typos crack me up. It’s not often you can buy happiness for $1.32 per can, so I picked up four or five cans.


I started eating the artichoke hearts for snacks, but then I got sick of them, so I was still stuck with two cans. I also had a package of garlic herb goat cheese and a half-eaten jar of pesto that needed to be used before they go bad. Cue¬†this saute. I’m not sure how you feel about goat cheese artichoke pizza, but it’s very reminiscent of that, so it was already delicious in theory in my book. But enough pontificating. Let’s get to the saute.
Ingredients:

  • 2 oz garlic herb goat cheese
  • 1 lb cauliflower heads
  • 1 can quartered artichoke hearts (14.10 oz)
  • 1/4 cup Basil Pesto
  • 2 tablespoons salted butter
  • Optional (all to taste):
    • Cayenne Pepper
    • Paprika
    • Flavor God Garlic Lovers
    • White Pepper
    • Salt

Directions:

  • Saute cauliflower heads in butter with seasonings of choice over medium heat until softened
  • Make well in the center of the pan and mix in pesto until cauliflower is coated
  • Make well in the center of the pan and melt down goat cheese, stirring until the cauliflower is coated
  • Drain artichoke hearts, make well in the center of the pan, and mix in
  • Continue cooking over medium heat for about five minutes or until the artichoke hearts are warmed through
  • Serve with protein of choice or enjoy a double portion for a vegetarian lunch!

That’s it! How simple is that and it was so delicious. I hope you love it as much I did.

xoxo,

Kitchen B.

Nutrition:

  • 202 calories
  • 14.2g fat
  • 587.5mg sodium
  • 11.2g carbs
  • 5.9g fiber
  • 3.7g sugar
  • 6.8g protein
  • Vitamin A: 13.2% of daily values
  • Vitamin C: 90.5% of daily values
  • Iron: 14.2% of daily values

 

 

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Aldi, Celiac, Celiac Disease, Egg Free, Gluten Free, Kitchen Bitch, liveGfree, Reviews

Gluten Free Reviews: liveGfree Chicken Roja Tamale Bites

After the high of the Macaroni & Cheese I got from Aldi’s liveGfree line, I went temporarily insane and bought approximately one billion of their products the last time I went grocery shopping. These Chicken Roja Tamale Bites were one of the casualties. Surprisingly, from all of the products I’ve gotten from this gluten free line, this is the only one so far that I’ve had any complaint with. I’m not sure if it’s a legitimate complaint, though – I think I had different expectations for what these were from what they actually turned out to be. I had a friend in Memphis who would make a massive batch of tamales every year with her mother and sisters. She would kindly bring me 10 tamales to work with her and they were always amazing. So my views are pretty skewed.

  
For what these were, they were pretty good. Imagine those crunchy corn nuggets you used to be served in your elementary school cafeteria. Now replace the gross corn with delicious slightly spicy shredded chicken filling and replace the batter with a masa harina batter. Sounds delicious, right? Well, they were. I think what threw me off (spitting in the face of my normally logical person) was I was weirdly expecting the steamed texture of tamales when the instructions call for baking the bites. Since they’re baked, they have that crunchy exterior I equate with corn nuggets. They did take longer to bake than the box called for – it suggested 15 minutes baking time and they were still doughy at that point. I lowered the temperature to 325* and baked them for 10-15 minutes longer and they were perfect.

  
Overall, these were okay, but not great. I probably won’t get them again, but someone else may really enjoy them.

xoxo,

Kitchen Bitch

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Aldi, Celiac, Celiac Disease, Egg Free, Gluten Free, Kitchen Bitch, liveGfree, Pasta, Reviews

Gluten Free Reviews: liveGfree Macaroni & Cheese

If you’re eating gluten free, you may have found that the substitutes for beloved favorites often fall short of the mark and that’s putting it kindly. Macaroni & Cheese was one of those foods that I’ve desperately tried to find a good substitute for and have experienced the gamut of disgusting from mealy to gloopy to sticking to your teeth to just plain gross. We recently started shopping at Aldi and discovered their plethora of gluten free alternatives in their liveGfree line. Everything I’ve had in that line has been amazing and surprisingly, often better quality or in taste than the “normal” gluten filled products.

Enough time has passed since my last gluten free Macaroni & Cheese fiasco that I felt brave enough to try out the liveGfree version and I was pleasantly surprised! It’s one of the microwaveable meals and I’d put it on par with comparable “normal” products (except Stouffer’s, because nothing can compare with my sharp, melty, delicious goddess of cheese and pasta). 

  
The sauce is cheesy and creamy without that familiar gloop texture that gluten free sauces often get. An 8 ounce serving size has 370 calories, 750mg sodium, 51g total carbohydrates, 2g fiber, and a whopping 9g protein. It clearly isn’t an everyday meal option, but it is definitely worth the calories and carbs for the flavor. There are some ugly words in the ingredients list, but I’m willing to overlook them since the pasta is so delicious and they’re actually at a minimum. The majority of the ingredients listed are wholly recognizable – corn pasta made with corn flour and water, cream, cheddar cheese, milk, salt, white wine, & dijon mustard. Hello!? That’s most of the ingredients you’d use if making homemade Macaroni & Cheese.

  
This one is definitely worth a look if you’re missing the cheesy, creamy amazingness of Macaroni & Cheese.

xoxo,

Kitchen Bitch

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