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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Breakfast, Celiac, Dairy Free, Egg Free, Gluten Free, Grain Free, Low Glycemic, Snacks

Low Glycemic “Granola”

I don’t know about y’all, but in the summertime, I am not about some slaving over a hot ass stove to make myself some breakfast. Or lunch. Or dinner. Or supper. Or elevenses. Or snacks. Or second breakfast, even. (In case you were wondering, yes, I *am* a hobbit unicorn mermaid.) Since it’s gotten warmer, I’ve started mass cooking the meats & veggies for the entire week on one day on the grill and making things I won’t have to heat up later. Like this granola.

As we all know, I am a broken, broken Kitchen Bitch. One of my issues is that I have PCOS, which means that my body is naturally insulin resistant, which means I really need to lay off the fucking sugar. Another is that I have celiac disease, which means that I can’t have most grains or seasonings that seem to be in every-fucking-thing in the world. Combine these two and it could make for a boring diet of plain baked meats and steamed veggies. Cue… wait for it… me. I love flavor. I love spices. I absolutely cannot deal with bland foods. I’d rather drink cod oil. So I generally have to make my own foods that others can just buy at the store. This is where my “granola” comes in. It is awesome. Sweet, spicy, all natural, won’t shove your blood sugar through the roof goodness. I normally eat a half or quarter cup of it as a snack or eat it with milk as a “cereal.” Related, have you ever thought about cereal? It’s like a cold soup. For breakfast. Isn’t that weird? Anyhow. Make this “granola.” It’s amazeballs.

Low Glycemic “Granola”

Ingredients:

  • 1/4 lb organic chipped coconut
  • 1/2 lb. low glycemic snack mix
    • I bought both the chipped coconut and the low glycemic snack mix from the bulk section of HyVee, this awesome grocery store they have in the Midwest. No, they’re not paying me to say that. I just really like HyVee. But I’m always willing to be paid to say that. Because I just really like HyVee. I’m just saying. But I digress. This particular snack mix has dried apricots, dried apples, raw pistachios, walnuts, raw pecans, and cinnamon.
  • 1 tsp cinnamon
  • 1/4 tsp cayenne
  • 1 pinch celtic sea salt
  • 1/4 c coconut oil
  • 1/4 c maple syrup

Directions:

  • Pre-heat oven to 325*.
  • Line a lipped cookie sheet with parchment paper and pour low glycemic snack mix and chipped coconut into pan.
  • Mix with hands and spread evenly over bottom of the cookie sheet.
  • Melt down coconut oil on stove or in microwave and whisk in the cinnamon, cayenne, and sea salt.
  • Once that is all mixed thoroughly, whisk in the maple syrup and pour over ingredients in the pan.
  • Bake for 15-20 minutes or until coconut chips have begun browning, stirring occasionally.
  • Let cool and store in mason jar, in ziploc bags, or an airtight container for up to two months in the fridge. It can also be frozen.
Before baking... you'll notice I just left a large glob of coconut oil on top of everything to melt down in the oven. Do as I say, not as I do.  I kid. But really...

Before baking… you’ll notice I just left a large glob of coconut oil on top of everything to melt down in the oven. Do as I say, not as I do. I kid. But really…

That’s it! Hope you enjoy.

xoxo,

Kitchen Bitch

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