CAULIFLOWER CRUSTED GRILLED CHEESE SANDWICHES

Brian Brijbag's Cauliflower Grilled Cheese Sandwich
Brian Brijbag's Cauliflower Grilled Cheese Sandwich
This is a great low carb solution that still allows you to enjoy a comforting grilled cheese sandwich. (Brian Brijbag)

INGREDIENTS:

  •  1 head of cauliflower,  cut into small florets and stem removed
  • 1 large egg
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp Italian herb seasoning
  • 2 thick slices of white cheddar cheese

DIRECTIONS:

1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.

2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don’t want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)

3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you’ve made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.

4. Allow cauliflower to cool for a few minutes. Then add in egg, parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper or silpat mat. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Normally I make grilled cheese sandwiches on a pan, but since the cauliflower crust is more delicate, I didn’t want to risk it breaking with too many flips on the stove. Instead, make 2 cauliflower sandwiches by adding a slice of cheese in between each pair of bread slices. Place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don’t own a toaster oven, you can also do this in the oven.

 

~ Brian Brijbag

Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag

Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Cook time:  1 hour
Total time:  1 hour
Serves: 4-6
Ingredients
  • 4 cups cooked spaghetti squash flesh, drained and flaked
  • 1 very ripe plantain, mashed (1 cup)
  • 1.5 tsp ground cinnamon
  • ¼ tsp ground mace
  • ½ cup applesauce
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • ¼ cup avocado oil
  • 1 apple, peeled and diced (1 cup)
  • ½ cup raisins
  • 2 tbsp gelatin powder
  • 2 tbsp tapioca starch/ arrowroot starch
  • ½ tsp baking soda
  • 1 tsp cream of tartar
Instructions
  1. The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
  2. In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
  3. The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
  4. Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.

Chocolate Cake Paleo Donuts posted by Brian Brijbag

Brian Brijbag Chocolate Cake Paleo Donuts
Brian Brijbag Chocolate Cake Paleo Donuts
Chocolate Cake Paleo Donuts posted by Brian Brijbag

Chocolate Cake Paleo Donuts

Yield: 10 Donuts

Ingredients

  • 2 cups Otto’s Cassava Flour
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse ground sea salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup coconut sugar
  • 2 tablespoons unsalted grass-fed butter, melted
  • 1 1/4 cup full-fat coconut milk
  • 1/2 lemon, juiced
  • 3 large organic egg yolks
  • 1/4 cup local raw honey
  • coconut oil

Directions

  1. Preheat the oven to 350°F.
  2. Prepare baking powder using recipe above, if you don’t have any.
  3. Add cassava flour, cocoa powder, baking powder, sea salt and nutmeg to a large mixing bowl. Stir to combine.
  4. In a small mixing bowl combine coconut sugar and melted butter.
  5. In a medium-sized mixing bowl whisk coconut milk, lemon juice and egg yolks.
  6. Add butter and egg mixture to the large mixing bowl with all the dry ingredients. Mix well using a hand mixer.
  7. Add raw honey and use electric hand mixer to combine mixture until slightly wet and completely well combined.
  8. Coat a donut pan with coconut oil for easy removal once the donuts are done. Using a large spoon, scoop dough into the donut pan. It won’t rise too high so you can keep it level with the top or slightly overfill for a more puffy donut. Transfer tray to the oven and bake for 20 minutes.
  9. Remove donuts from pan and transfer to a baking rack to rest. Reapply coconut oil to pan and empty the rest of the dough into the pan.
  10. The fudgy goodness of these chocolate cake paleo donuts can be enjoyed warm, straight out of the oven, but they’re also great cold. Store leftovers, if you have them, in a covered baking dish in the fridge.

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Strawberry Yogurt Breakfast Parfaits posted by Brian Brijbag

Strawberry Yogurt Breakfast Parfaits by Brian Brijbag
Strawberry Yogurt Breakfast Parfaits by Brian Brijbag
A 21 Day Fix breakfast recipe posted by Brian Brijbag of Strawberry Yogurt Breakfast Parfaits.

Strawberry Yogurt Breakfast Parfaits

1/2 C. steel cut or rough cut oats, dry (not cooked)
1/2 C. soy milk
2 purple containers of fresh strawberries, halved and sliced
1 red container Greek yogurt
2 tsp. honey

Combine all ingredients. Place in jars and chill overnight. Enjoy for breakfast either cold or warm (heat for one minute).  Makes two servings.  Other mix-in ideas include:  Wheat germ, chia seeds, sunflower seeds, flax, or Vanilla Shakeology.

21 Day Fix Container Count: One red, one purple, one yellow, one teaspoon.

Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Brian Brijbag's Apple Cinnamon Breakfast Cookies
Brian Brijbag's Apple Cinnamon Breakfast Cookies
Apple Cinnamon Breakfast Cookies posted by Brian Brijbag that are a healthy way to get your morning fiber!

Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Ingredients

1 large (223 grams) apple
1 cup (244 grams) unsweetened applesauce
1/3 cup (72 grams) cooking oil
1/4 cup (85 grams) honey
1 cup (80 grams) rolled oats
1 cup (90 grams) whole-wheat flour
1/2 teaspoon baking powder
11/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup (60 grams) walnuts, chopped
Directions

Preheat oven to 350°F (177°C), then spray a cookie sheet with cooking spray.

Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.

In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.

Add the dry ingredients into the wet ingredients. Mix until just combined, and stir in the chopped walnuts.

Use a 1/4 cup–size measuring cup to portion out 12 medium-size cookies onto the cookie sheet. Leave about 1–2 inches between each cookie. Bake for 10–15 minutes, until cookies are golden brown.

Nutrition Information

Serves: 6 | Serving Size: 2 medium cookies

Per serving: Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g

Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin A: 0%; Vitamin C: 35%; Calcium: 3%

Energizing Tips (optional)

Spread cookie with 1 tablespoon of your favorite nut butter for more calories, fat and protein. (Per serving: Calories: 461; Fat: 28g; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 20g; Protein: 10g)

Add 1 cup of reduced-fat milk for dunking and drinking to increase calories, fat and protein. (Per serving: Calories: 488; Fat: 25g; Carbohydrate: 56g; Dietary Fiber: 6g; Sugar: 30g; Protein: 14g)

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Sweet Potato and Bacon Turkey Burgers posted by Brian Brijbag

Sweet Potato and Bacon Turkey Burgers posted by Brian Brijbag
Sweet Potato and Bacon Turkey Burgers posted by Brian Brijbag
Everything is better with bacon and these Sweet Potato and Bacon Turkey Burgers are no exception! Posted by Brian Brijbag.

Sweet Potato and Bacon Turkey Burgers posted by Brian Brijbag

Ingredients

  • 1 cup ground, lean turkey
  • 1 cup finely shredded sweet potato
  • 6 strips turkey bacon
  • Salt & Pepper to taste

Directions

Precook the turkey bacon and microwave the shredded sweet potato until slightly tender, but not mushy.

Combine the ground turkey, cooked and chopped bacon, sweet potato, and seasonings into six patties.

Cook on the grill, frying pan, or griddle until cooked through. You can also bake these in a muffin tin in the oven at 350 degrees for 15-20 minutes, making sure the bottoms do not burn.

To serve, place on a bun and top with your favorite condiments. I suggest a drizzle of maple syrup or a chipotle mayo.

Makes 6 turkey burgers

If you are following the 21 Day Fix program, per patty, serving: 1 Red, 1/4 Yellow

(Tip for 21 Day Fixers: I like to cut off 1/4 of my Sandwich Thin bun (I cut around the edges since it’s bigger than my patty, anyway.) that I’m using so that my total yellow count for my assembled burgers equals one yellow for easy tracking purposes.)

Nutritional Stats for Sweet Potato and Bacon Turkey Burgers

Per Patty: 121 Calories, 6g Fat, 9g Carbs, 1g Fiber, 2g Sugar, 9g Protein

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Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag

Fudgy Pumpkin Blondies (gluten, grain, dairy free, paleo) posted by Brian Brijbag
Fudgy Pumpkin Blondies (gluten, grain, dairy free, paleo) posted by Brian Brijbag
This is a very simple and fast recipe to make and an awesome treat for you to serve for Halloween this year that everyone will love.
Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag
Ingredients
  • 2 cups blanched almond flour
  • ½ cup flaxseed meal
  • 2 teaspoons ground cinnamon (optional)
  • ½ cup raw coconut palm sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • ⅓ cup (or more) chocolate chunks
Instructions
  1. mix together the almond flour, flaxseed meal, cinnamon, coconut palm sugar, chocolate chunks and salt
  2. in a separate bowl, whisk the egg, pumpkin and vanilla extract
  3. using a rubber spatula, gently mix dry and wet ingredients to form a batter being careful not to over mix or the batter will get oily and dense
  4. spoon the batter onto a 9-inch pan lined with parchment paper (I used this awesome silicone pan because nothing sticks to it and I don’t need to use paper or grease the pan)
  5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 25 minutes

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Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag

Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag
Here is a 21 Day Fix version posted by Brian Brijbag of a Philly Cheese Steak Stuffed Pepper!

Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag

In a house with picky eaters you always trying to find ways to take favorite recipes and revamp them in a healthy way. One of the most popular meals is a yummy, gooey, meat filled Philly Steak and Cheese! Here is a 21 Day Fix version posted by Brian Brijbag!

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4 servings

Ingredients:
2 Green Peppers
1 Sweet Onion
1 Lbs Minute/Shaved Steak
1 Cup Shredded Mozzarella cheese / any cheese of your liking
1 Tbs Extra Virgin Olive Oil
Directions:
1. Cut onions into long strings and sauté, on high, in olive oil until they’re translucent
2. Add steak to cooked onions and cook until it’s no longer pink
3. Preheat oven to 375º
4. Cut green peppers length wise. Remove seeds and ribs
4. Fill bottom of the peppers with a layer of shredded cheese
5. Layer on the onion and meat mixture
6. Add a final layer of cheese
7. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.
21 Day Fix
1G
1R
1B

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FAST FOOD: Mini Meatloaf posted by Brian Brijbag

This mini meatball recipe posted by Brian Brijbag is a quick prep & a quick, healthy meal option! And it works for the 21 Day Fix!

Mini Meatloaf posted by Brian Brijbag
Mini Meatball recipe posted by Brian Brijbag that is 21 Day Fix approved and quick!

-1lb lean ground beef 
-1/2 yellow onion, chopped 

– 2 egg whites 
– 1/2 cup quick oats 
– 1/4 cup ketchup 
– 1/4 cup tomato sauce 
– Salt, pepper and garlic powder to taste 
– 1 chopped orange bell pepper placed at the bottom of the cups (optional)

Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up and place on top of peppers(if you choose to do peppers). Drizzle ketchup on the top of the meat. Bake at 400 for 35-40 minutes or until meat is cooked. 

And if you’re doing 21 Day Fix these are considered 1red, 1/4 green, and 1/2 yellow for 2 mini meatloaves! 

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Breakfast Sweet Potato Hash posted by Brian Brijbag

Breakfast Sweet Potato Hash posted by Brian Brijbag
This sweet potato hash with sausage, caramelized onions, and eggs is a great way to start the day off right!

Ingredients

  1. 1 large onion, sliced
  2. 3 tbsp olive oil, divided
  3. 1/2 tbsp ghee
  4. 2 Italian sausages, diced
  5. 2 sweet potatoes
  6. 3 tbsp fresh rosemary
  7. Salt and freshly ground black pepper, to taste
  8. 3 eggs
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
  2. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
  3. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
  4. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
  5. Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.
Notes
  1. Servings: 4
  2. Difficulty: Medium

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