What if I told you you could indulge in stuffing every night. Would you believe me? I bet you’d think there was a catch. And, well, there is, sorta. But not so much of a catch as a swap. A swap from heavy to light, carbo-loaded to nutritious, delicious to still very yummy.
You should know that I will never swear off indulgent foods, like stuffing. But I also know that eating a plateful of bread and gravy each night won’t help me feel or look my best. So, I save the real deal for special occasions. The rest of the year, I make a few healthier swaps to turn my favorite treats into daily meals.
You guessed it, I’ve created a healthy, lower calorie, low carb, highly nutritious take on the holiday classic. How? Let me introduce you to one of my favorite carb swaps – cauliflower! From rice, to mashed potatoes, to pizza crusts, this nifty veggie quickly turns your carbs into a serving (or two) of veggies!
Don’t get confused. I’m not labelling carbohydrates as bad. They just have a time and a place. And, when it comes to losing or maintaining weight, there are certain times during the day where your body utilizes healthy carbs more efficiently for energy and helps balance your hormones. It’s also important to make sure you’re getting enough micronutrients. If you tend to shy away from veggies, sneaking them into tasty dishes like this can be helpful. If you want to read more about this, I go into detail in the Life in Spandex Eat Guide.
Where this stuffing lacks in bread, it makes up for in textures and flavors. I’m talking sweet, spicy, salty, crunchy, chewy, and even a little spicy!
Cauliflower Cranberry Stuffing
Makes 2 servings
1 head cauliflower or 1 bag pre-riced cauliflower (I get mine from Trader Joe’s)
1 1/2 tbsp coconut oil or olive oil
3 tbsp toasted,sliced almonds
1/4 cup chopped white onion
1/4 cup chopped carrots
2 tbsp dried cranberries
1 cup mushrooms
2 stalks of celery, chopped
1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 cup low sodium chicken broth or vegetable broth
Dash of sea salt and pepper to taste
1. If your cauliflower isn’t pre-riced, chop it into smaller pieces and place in a blender or food processor. Blend until it forms into a rice-like texture.
2. Preheat a large pan on medium/high heat. Add 1 tbsp of coconut oil to the pan.
3. Once the coconut oil is melted and the pan is hot, add in carrots and celery and saute for 2 to 3 minutes or until slightly browned and fragrant.
5. Heat a smaller pan on medium/high heat until hot. Add sliced almonds to the pan. Stir frequently until they become golden brown and fragrant. Remove from pan.
6. Add the rest of the coconut oil, cauliflower, and mushrooms to the pan of veggies and cook, stirring frequently, for about 5 minutes when the veggies start to get tender.
7. Add in seasonings and broth. Stir to combine.
8. Cover and let simmer until liquid is fully absorbed and veggies are tender. About 10-15 minutes.
9. Turn off burner and add in cranberries and almonds.
10. Serve and enjoy!
1 fat, 3/4 carbs, 1/4 protein
Health and happiness,
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