2 medium sweet potatoes
9 slices bacon (nitrate free)
Preheat oven to 400°F.
Cut yams lengthwise into roughly the same size wedges.
Use kitchen shears or a sharp knife to cut bacon in half lengthwise.
Wrap each wedge with a bacon slice.
Lay slices in a single layer on a large, rimmed baking sheet.
Bake for 10 minutes, then flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.
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4 cups of riced cauliflower (about 1 large head of cauliflower)
2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
3 tsp oregano
4 cloves garlic, minced
salt and pepper to taste
1 to 2 cups mozzarella cheese (for topping)
Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper. Mix everything together.
Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
1 cup water
2/3 cups sugar
3 cups cranberry juice
1 cup fresh lime juice
In a small saucepan, combine water and sugar; bring to a boil.
Cook over medium heat, stirring just until the sugar dissolves, then allow to cool.
Fill a pitcher with sugar syrup, cranberry juice and lime juice and chill.
Add seltzer and garnish with a lime slice. [Full Story »]
1 seeded and finely diced jalapeno
2 finely minced garlic cloves
3 tbsp. fresh lime juice
1/4 tsp. crushed red pepper
1/2 tsp. salt, or to taste
black pepper to taste
3 tbsp. olive oil
2 finely sliced cucumbers
4 tablespoons finely minced cilantro
Dice the jalapeno and garlic and add to a medium-sized bowl.
Add 3 tbsp. of fresh lime juice, crushed red pepper, salt, and pepper. Whisk to incorporate the 3 tablespoons olive oil. Set aside.
Finely slice the cucumbers. Add the cucumbers to the dressing and stir together.
Add the minced cilantro and add it to the bowl. Stir to combine. Marinate in fridge for a couple of hours or it can be served immediately.