Cheesy Broccoli/Cauliflower Rounds

2 cups riced broccoli or cauliflower, cooked & drained/squeeze out as much liquid as you can (4 greens)

2 cups low-fat 2% shredded cheese (cheddar or mozzarella) (2 lean)

1/2 cup liquid egg white (or 2 eggs) (2/3 lean)

1/4 cup almond meal (2 2/3 HF)

1/2 tsp salt (2 condiments) 

1/2 tsp cracked pepper (1 condiment)

1/2 tsp garlic granules (1 condiment)

Mix all together

Preheat oven to 400. On cookie sheet lined with parchment, separate mixture into 8 equal balls. Squish down with your hands, into tortilla shape. Bake 20 minutes, flip over and bake an additional 10 minutes. Let cool fully, store in fridge or freezer.

These work great as a bread alternative to make a sandwich, taco shells, you can also split the full mix in half to create two pizza crusts or use it all to make one big pizza crust.

Optavia conversions:

Full recipe is 2 2/3 lean, 2 green, 2 2/3 HF, 4 condiments

1 round is 1/3 lean, 1/4 green, 1/3 HF, 1/2 condiment

2 rounds is 2/3 lean, 1/2 green, 2/3 HF, 1 condiment

3 rounds is 1 lean, 3/4 green, 1 HF, 1 1/2 condiment

Pumpkin Chocolate & Butterscotch Chip Cookies (gluten free & egg free!)

I love chocolate chip cookies. LOVE. I also LOVE pumpkin...anything. So I combined the two in this wonderfully amazing fall cookie recipe. They are the perfect consistency, crispy yet still chewy and moist.

This recipe is gluten free "enough" for us, but if you have celiac's disease be sure to substitute your favorite gluten free ingredients (chocolate chips, vanilla, anything in recipe!)

3/4 cup butter, softened

1 1/2 cups raw cane sugar

1 tsp. vanilla

1/2 cup pumpkin puree

2 1/4 cups Jules Gluten-Free All Purpose Flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. ground clove

6 oz. semisweet chocolate chips

6 oz. butterscotch chips

Directions

Preheat oven to 375 degrees F. Prepare a greased baking sheet. (I love using Trader Joe's Coconut Oil Spray).

In a large bowl, cream butter and sugar. Gradually add pumpkin puree and vanilla while mixing. In a medium bowl, sift together gluten-free flour mix, baking soda, baking powder, salt, and spices. Stir into the butter mixture until blended. Finally, stir in the chocolate & butterscotch chips. If you don't have butterscotch chips or can't find them gluten free, just use chocolate chips. Really though, use the butterscotch chips if you can. They add an amazing caramelly flavor to the cookies, and everyone will ask "what is that flavor?" It's the butterscotch chips. I eat the batter by the spoonful, it is that good...and I don't feel too bad because it is egg free.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 15 to 18 minutes or until light brown. If you have a finicky uneven vintage oven like mine, switch your pans half way through baking. Let cookies cool on baking sheet for 5-10 minutes before removing to wire racks.

Voila ~ enjoy!

Maggie Pie :)

I started a blog! What?

I have never had a blog before. I don't expect this to be epic, I just want somewhere to share what is happening in my kitchen, and to be able to find it all in one place. Stay tuned!