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Holiday Side Dish: Cheesy Cauliflower Mash

*Post sponsored by Real California Milk, but recipe and opinions are my own.

December is a fun time with lots of holiday celebrations. If you are hosting a festive dinner, try this easy side dish recipe that tastes rich, cheesy and decadent, but is also low carb. Yes, that is possible. Trust me. It’s my creamy cauliflower mash made with Real California cheese, butter, rosemary, thyme, and garlic. I promise you, even kids who don’t like veggies will be asking for more. Check out the recipe below:

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Ingredients

1 small head of cauliflower (cut into 1-inch pieces)1 cup of grated Real California Oaxaca cheese (mozzarella also works)
1 cup of grated Real California asiago and dry jack
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp fresh rosemary (minced)
1/4 tsp thyme
2 tbsp Real California butter

Directions

1.Boil the cauliflower florets until you can cut through it like soft butter; this takes about 20-30 min
2. Remove the water from the pot so your mash won’t be too watery
3. Carefully transfer the cauliflower into a food processor and blend until smooth (you can also use a potato masher as well for a chunkier texture)
4. Return the cauliflower mash into the pot on very low heat
5. Slowly blend in the grated cheeses and spices

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Hope you enjoy this keto-friendly and delicious cauliflower mash that pairs well with your roasted chicken dish or steak! To find dairy products with the Real California Milk seal, use this product locator to find a store near you. Click HERE for the link.

Holiday Side Dish: Cheesy Cauliflower Mash2020-09-04T12:34:20-07:00

Gluten-Free Brazilian Cheese Bread Recipe

*Post sponsored by Real California Milk, but recipe and opinions are my own.

Rio de Janeiro, Brazil. Home of the acai (Brazilian berry), churrascaria (bbq), and caipirinha (adult
beverage). The one snack I always look forward to eating when I visit one of my favorite vacation spots is
pao de queijo aka cheese bread. Although I typically try to eat low carb, I like that these buns are gluten-
free and contain high-quality protein from the asiago and romano cheeses.
Here’s my recipe that I make when I’m missing my days eating in Rio.
Ingredients:
3 cups tapioca starch or tapioca flour
1/8 cup vegetable oil
1/8 cup Real California Milk
3/4 cup Real California Milk Asiago cheese
3/4 cup Real California Milk Dry Jack cheese
1 egg
3/4 tbsp salt

pao de queijo

Directions
1. Simmer vegetable oil and milk in a pan on low heat until warm
2. In a separate bowl, mix the tapioca flour, egg, and salt.

3. Gently pour the warm vegetable oil and milk mixture into the bowl while slowly mixing all the
ingredients together
4. Add in the cheeses and continue to mix evenly
5. With the dough mixture, roll 2-3 inch balls with your hands.
6. Place on to a non-stick baking sheet or parchment paper
7. Bake for 8-10 min at 325F until they are a golden color
8. Let cool for 10 min and enjoy

For more information on the essential nutrients that cheese provides (and your body needs), like high-
quality protein, calcium and B12, check out this LINK.

Gluten-Free Brazilian Cheese Bread Recipe2020-09-04T12:34:20-07:00

Easy Rosemary & Garlic Cheese Keto Chips Recipe

* Post sponsored by Real California Milk, but recipe and opinions are my own.

Do you love savory and crunchy snacks as much as I do? There’s something about munching on salty potato chips that just bring back happy childhood memories. However, my metabolism isn’t as fast as it was when I was a kid.

After losing twenty pounds via a low carb lifestyle, I’m more conscious of what I put into my body; my mentality about portion control and eating lower carb foods have helped me to maintain my weight-loss, have a steady energy level, and reduce stomach bloat. But I still have cravings for junk foods like chips. Through my partnership with Real California Milk, I discovered that I could create my own healthier keto-friendly snacks baking with asiago, dry jack, or romano cheeses to make crunchy crisps. The flavors and textures of these cheeses are similar to parmesan. However, I recommend baking with these cheeses because they come from California dairies, which 99% are family run establishments; I have to give my state lots of love and support. Here’s my recipe for my Rosemary and Garlic Asiago Cheese Chips:
Ingredients:

3/4 cup of shredded or crumbled Real California Milk asiago cheese (* optional romano or dry jack)

2 tbsp of minced fresh rosemary

2 tbsp of garlic powder

12”x17” non-stick baking sheet (or parchment paper)

Instructions

  1. Preheat oven to 300F
  2. Evenly mix the Real California cheese, rosemary, and garlic powder
  3. Place 1 tbsp of the cheese mixture on a non-stick baking tray about 2” apart from each other; flatten each pile so it will bake and crisp evenly. If you use parchment paper, be sure to generously spray it with a cooking oil to prevent them from sticking to the paper.
  4. Bake 6-8 min until it’s golden brown
  5. Carefully remove the tray from the oven and let the chips cool (10 min) on the baking sheet.

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And if you have a slight sweet-tooth, I also recommended mixing cranberries to the mix. If you’re curious about where to find these Real California cheeses, click HERE for a product locator.

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Do these chips make you hungry enough to try this easy recipe? Let me know in the comments.

Easy Rosemary & Garlic Cheese Keto Chips Recipe2020-09-04T12:34:20-07:00

My Whole Foods 365 Shopping List

*This post is sponsored by Whole Foods 365 but all of the opinions are my own

Aside from traveling and eating, you can often find me shopping at grocery stores, even when I’m in other countries. I love roaming the aisles and making new discoveries of different types of produce and products. One of my recent shopping trips was to Whole Foods 365 in Upland, CA. It’s one of WF 365 newest locations and the most beautiful I have been to in southern California so far.

To the left side of the store, you’ll see a selection of produce staples like carrots, cabbage, and bell peppers. On the other hand, you’ll find Asian vegetables like daikon, baby bok choy, and napa cabbage.
wf365-cabbage

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What I like about Whole Foods 365 it’s easy to zip in, grab a few items, and check out quickly. What also makes this store quick and convenient is that they offer several to-go options. Here’s my go-to list for young professionals and parents who are getting their kids ready for back to school:

1. One Culture Foods – noodle soups (Shop HERE)
2. Sushi rolls
3. Organic baby carrots
4. Bite-size refreshing watermelon
5. Coconut Water

wf365-watermelon

Click HERE to see the video on my FB Page.

Hope your fall is filled with lots of easy grab and go delicious meals 🙂

My Whole Foods 365 Shopping List2020-09-04T12:34:20-07:00

“Melt In Your Mouth” Low Carb Lasagna

*Sponsored Post by Real California Milk. All recipes and opinions are my own.

Ciao! One of my favorite Italian dishes that I absolutely love is lasagna. You know what I don’t love? The heavy carbs that make me tired from the food coma. To replace these noodles, I use thinly sliced Italian zucchini as a replacement; this vegetable is low carb and adds a hearty texture to this dish. Bonus, you can still get your protein from the ricotta cheese (about 6oz of protein per serving) and sprinkle some dry jack for a slightly nutty flavor and crispy top layer. Since I like to support my local farmers (Real California Milk represents California’s more than 1,300 dairy farmers – 99% family run), I picked a brand that’s part of the Real California Milk family (Click HERE for brands/locations); be sure to check the label so you know it’s from the local CA farmers.

Here’s the recipe:

Ingredients

  • 2 whole zucchinis (~2 cups) – thinly sliced to 1/8”
  • Italian Marinara (~2 cups)
  • 2 cups of part-skim Real California ricotta cheese
  • fresh basil (optional)

Directions

  • Preheat the oven for 325F
  • To create the low carb zucchini lasagna pasta, slice the zucchini vertically with a 1/8″ You will need about 9-12 pieces.
  • First layer the bottom of the pan with the zucchini slices, secondly add the marinara sauce, and flatten out 1/2 – 3/4 cup of ricotta cheese, and repeat the layering process.
  • Place tin foil on top of the lasagna but keep it loosely wrapped to let some of the water evaporate.
  • Bake for 45 min.
  • Take the lasagna out of the oven, remove the tin foil, and drain out excess water from the pan.
  • Put the lasagna back into the oven for another 20 min
  • Remove from the oven (you may need to drain out the excess water again) and let it sit for 10 min before serving.

 

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In case you want to check out this keto friendly recipe video, check it on my YT page: LINK HERE

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“Melt In Your Mouth” Low Carb Lasagna2020-09-04T12:34:20-07:00
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