The sugar free/carb free lifestyle can be boring. And by “can be boring,” I mean I have been bored out of my mind. And all I’ve wanted is a milkshake. Omg, a milkshake. Well, the heavens (google) opened and I found THIS recipe. I altered the recipe just a bit, so let’s see how it turned out.
1.5 cups of almond milk to freeze
1.5 cups of almond milk for the shake
1/2 cup splenda
1 teaspoon vanilla extract
I started with 1.5 cups of almond milk (less than 2g of sugar for every half cup!)
Then, I poured the almond milk into an ice cube tray…
…and froze it.
I took a teaspoon of vanilla extract, half a cup of Splenda, and the frozen almond milk and threw them all in the blender.
Then I added another 1.5 cups of almond milk.
And voila! A beautiful milkshake to curb those cravings. Yum Yum!
I love being a Californian in DC. But I hate being a Californian who has to travel back and forth between DC and home. It’s a long, annoying flight and I frequently find myself stuck on a red eye with a screaming baby. This makes for a sleep-deprived and cranky Whit.
Luckily, I have LG to take care of me. When I returned to DC after a trip home last weekend, it had been an entire week (gasp!) since I had seen her. I was in dire need of three things: LG-time, food and sleep. And carb-free LG (I love rhyming) was looking to take her new-found love of cauliflower for a ride and make a cauliflower crust pizza.
The recipe for the cauliflower crust, which LG found here, was pretty easy. You will need 2 cups of grated cauliflower, 2 tbsp of parmesan cheese, 1 cup of mozzerella cheese and 1 egg. We doubled all of the ingredients for our batch. We like leftovers.
After you break the cauliflower down into chunks, you will need to grate the florets into smaller crumbles. I was strictly an observer but LG noted that it was extremely easy to grate up. When you’re through, it will resemble chunks of feta cheese. Mmmmm, cheese.
LG measured out 4 cups of cauliflower, put it in some cheesecloth to help it dry out and then microwaved it for 8 minutes to soften it up. Then she added in 4 tbsp of parmesan cheese and 2 cups of mozzarella (if you’re doing one batch use 2 tbsp of parmesan and 1 cup of mozzarella). We may have eyeballed the cheese measurement. A little extra won’t hurt anything.
Then LG stirred in 2 eggs. Finally, for her own twist on the recipe, she added in a few shakes of Italian seasoning. I was an extremely helpful taste-tester and then added a couple more shakes. Then she spread the whole mixture evenly over a pizza pan, sprayed it lightly with some cooking spray and stuck in in the oven.
While the crust cooked, LG whipped up some homemade tomato sauce. I’m not going to lie, I wasn’t totally paying attention here, but I think it involved 3 cans of crushed tomatoes thrown into a Vitamixer, then a can of tomato paste added in, and then it was all stirred together and heated up on the stove.
Once the crust was done baking, we pulled it out of the oven to add on all of our toppings. It was a really nice golden brown and smelled AWESOME. We probably could have eaten it right then and there.
All that was left to do was add the toppings! We dolloped on the tomato sauce, sprinkled on a bunch of cheese, threw on some fresh basil from LG’s new plant, tossed on the turkey pepperoni that we hadn’t already eaten and finally added on some chopped mushrooms.
Once the pizza came out of the oven, we dove right in. This might have been our only mistake. The cauliflower crust needs a little time to cool and harden or it crumbles up a bit too easily. However, a slightly crumbled crust did not stop it from tasting AMAZING. And it was shockingly filling. I’m usually in for at least 3 pieces of pizza but I was good and full after only 2!
It really was an amazingly easy recipe to make and it was exceptionally delicious. I’m not as carb-averse as LG but if all of her recipes taste as good as this one does, she may drag me over to the dark side. And after I got my LG-time and my food, I promptly fell asleep on the couch. Best way ever to recover from a trip home.
LG here! Now that we’ve all fallen in love with cauliflower, let’s have Round II. Cauliflower mash is such a delicious alternative to mashed potatoes. I never thought I could replace mashed potatoes, but boy was I wrong. This recipe is SO easy: a cauliflower, have a packet of cream cheese, butter, and a fork. The fork is for eating the cauliflower mash. I highly recommend using it.
First, wash your cauliflower! Always wash your veggies, and your hands.
Now, boil some water. Once the water is boiling, throw in the cauliflower. Don’t be like me, though–put it in gently. I may have burned myself. After about 10 minutes take out a piece and see if it crumbles easily. If it does, throw everything back in that strainer.
Put the cauliflower back in the pot and get to mashing!
Now, add in the cream cheese. I’d recommend adding it in slowly. It will make everything more consistent. I, however, do not have that kind of patience.
You are so close. Mash and mash and mash some more! Once it has a steady consistency, throw the butter in there. Mash some more while it melts.
Add in whatever you like in your mashed potatoes! Garlic? Absolutely! Salt! Pepper! Graaaaaaaavy!!!
Then get that fork out! It’s so delicious AND it’s a veggie.
Cauliflower is my new miracle veggie. I am not big on sitting down and just eating a vegetable (I prefer candy), so this recipe was perfect for me. I felt as if I was eating a starch, but really I was getting a HUGE serving of veggies. Trick your kids! Trick your friends! Trick yourself! Cauliflower is so versatile, so take it off that antipasto plate and cook it up real good.
WE ARE CALIFORNIANS!!!
That shout alone should let you know three things about us: 1. Snow is a place, not a weather pattern. 2. Yes, we WOULD rather be at the beach. 3. We L-O-V-E In ‘n’ Out.
Now, In ‘n’ Out is pretty strict about where they’ll build their restaurants. In the foreseeable future, there is just no way we’re getting one within 1000 miles (and we probably wouldn’t drive more than 500 for a burger–but we would def drive 500 miles for an In ‘n’ Out burger if that were an option). Luckily, some crazed chef did a serious breakdown of an animal style double-double. Here is the link. That man is a saint.
With recipe in hand, we tracked down all the necessary ingredients.
What you’re looking at is:
-half pound burger patties (the recipe calls for 2 quarter lb burger patties, but we’re rebels)
-a head of lettuce
-mayo (for sauce–2 tablespoons)
-sweet relish (for sauce–2 tablespoons)
-ketchup (for sauce–1 tablespoon)
In ‘n’ Out Animal style burgers have a few components that make them different than a regular In ‘n’ Out cheeseburger. The one that really stands out when you take a bite, though, are the caramelized onions. Oh my. Those onions…they are perfection.
Now, the recipe says that the onions take a while to cook. A while? A while is the length of a sitcom. This was forever. It really should say, “the onions will take forever.” But when we want something, we put in the hours. Hours. 3 hours. Not joking. Start the onions EARLY. We thought this would be a lunch meal, but it ended up being dinner, because of these onions. However, let us say two words: WORTH IT!
So! Now that you’ve got your six onions in hand, chop ’em up. We stuck ’em in the food processor after chopping. And LG left quite a few on the floor, too.
After chopping/food processing the onions stick ’em in a pan with some oil over medium heat (let’s be honest, we started them on high heat and then realized that impatience didn’t make them cook more quickly–it just burned the bottom ones). After about an hour, pour 3/4 cups of water over the onions to “deglaze” the pan. We’re not chefs–that’s just a word the chef used. But it works, so whatever.
When the onions FINALLY start turning brown, turn the heat down a bit. Get up from your game of Wii Monopoly about once every hour to deglaze the pan again. You’ll end up doing it 3 times.
No joke. Here is what you’re left with at the end. It’s delicious. It’s fragrant. And it’s about 1/6 of what you started with. This is the bowl we used to move the onions (one at a time) to the pan. They REALLY cook down.
So, now you have your onion jam. Next step: make your special sauce.
So, this is where we thought the recipe guy got a little nuts. You broke down the exact amount of ketchup, mayo, and sweet relish of the sauce? I bet they don’t even try that hard at the restaurant. However, we thank him, because it’s delicious. The special sauce is easy: take the 2 tablespoons sweet relish, 2 tablespoons mayo, and 1 tablespoon ketchup and mix them. Easy peasy.
Now it’s time for burgers!!!
Whit did our burgers (LG is scared of raw meat…unless it’s fish. Weirdo). She added some salt, pepper, and garlic powder to the meat for taste. Then the magic happens: mustard. What? Mustard. Whaaa? Mustard. For real. We’ve more or less decided anything cooked on a pan should be cooked with mustard. What? Mustard. Whaaa? Mustard.
SO! After seasoning, we threw the burgers in a skillet. Then mustard was added to the top. THEN we flipped the burger. The smell of that mustard cooking is so good. SOOO GOOD! Then throw some cheese on top and let it melt. Once your burger is cooked through (please make sure your burger is cooked through) it is ready to go!
We won’t run down burger assembly–we’re assuming you can assemble a burger. We wrapped them in lettuce ’cause LG-the-weirdo doesn’t eat carbs.
The burgers were AMAZING! We made ours with thicker patties instead of two patties, and it worked just fine.
Really, what makes it great are: the onions, cooking the burger with mustard, and the special sauce. We figured it out! And yet, we will definitely still pay for In ‘n’ Out every time we’re back home.
We’re giving this a HELLA INVOLVED rating, because the onions took forever.