Skip to main content

Tasty Tuesday - Italian Style Baked Cauliflower

I saw this recipe for Baked Italian Cauliflower at Daily Food Buzz and thought it sounded really tasty, and easy to make. Even better, Jason had just picked up cauliflower at the grocery store.

Of course, I had to put my own spin on the dish. I decided to use my Tofu Ricotta in lieu of the meat, add in some red bell peppers and then top with Daiya for a vegan version.

Italian-Style Baked Cauliflower
Ingredients:
1 head of cauliflower, chopped
1 red bell pepper, thinly sliced
1 tbsp extra virgin olive oil
To taste: parsley, basil, oregano, salt
1 jar of spaghetti sauce - use as much as you like (I used a homemade version)
1 recipe for Tofu Ricotta
Daiya Vegan Mozzarella (optional)

Directions:
Preheat oven to 375 degrees.

Toss the cauliflower with seasonings and olive oil and place in a glass baking dish. Bake for 20-25 minutes until just slightly browned.

Remove cauliflower from oven and add on a layer of the bell peppers then the tofu ricotta. Top with spaghetti sauce and sprinkle on the Daiya.

Cover the dish and allow to bake for 25 minutes. Uncover and bake an additional 20-25 minutes or until the sauce is bubbly and cheese is melted.

 
 
This turned out so fantastic. I love cauliflower to begin with, but roasting it always adds an additional depth of flavor. The tofu ricotta adds an additional texture that makes you really feel like you're eating a pasta dish. Definitely a winner. 

To continue with the Tasty Tuesday Theme, I also made a sweet treat for Valentine's Day for Jason. Lisa at Thrive Style has several posts including some fantastic looking peanut butter cups. She posted another one on Valentine's Day - Chocolate Coconut Crunch Bars.

I'm not a big choco-holic or coconut lover, but the recipe was crazy simple and I knew I could omit the shredded coconut. I figured Jason would really appreciate these as a nice Valentine's Day treat.

I followed the recipe with a few exceptions. I used 3 tablespoons of PB2 (mixed with water per package directions) and only 1 tablespoon of regular, crunchy peanut butter. Instead of the coconut, I used slivered almonds.

I managed to eke out 4 cups. With the modifications, each serving is only 113 calories and 3.4 grams of protein. Now that's a treat you don't have to feel terribly guilty about eating. And I am thinking that if you added in a little more water plus a protein powder of your choosing, you could really bump up the protein if you wanted.

Comments

Popular posts from this blog

Plantar Fasciitis Woes & Way to Go Wednesday Shout Outs

I wanted to thank everyone again for your many congratulations on completing and getting a PR at my recent half marathon. The support and words mean so much to me.

My legs feel absolutely fine after the race. I could have run yesterday if it weren't for my left foot. So right now I'm trying to heal my left foot. I mentioned that I've been having problems with plantar fasciitis in that foot and that it was the cause of much pain during the race. Since the race, I've been unable to walk on it very well. Lots of hobbling going on.

I've been icing it and trying to keep it elevated. But, I noticed that it's started to get some bruising, not horrible, but worrisome. Not sure if it's better or worse for it to be discolored vs red and swollen. However, this could be indicitive of a tear.
But, my bigger concern with the bruising is that indication that there's been bleeding. Being on Xarelto for the blood clot means my blood doesn't clot very well these days…

My Home "Gym", Super Saturday With Quinoa Granola Bars

My Home "Gym"
As I mentioned in yesterday's post, I had a request to do a post about my home gym. After mulling it over, I thought it was a really great idea. I can show everyone that you can indeed get really great results without having to spend a fortune on a home gym. Don't get me wrong of course, I would LOVE to have the money and room to have a treadmill, a nice weight machine set up, squat rack, even a barbell. Yes, you read that, no barbell (for now). I don't' even have a bar to do chin-ups or pull-ups. The ones that are supposed to fit every doorway do not in fact fit doorways built in 1890 apparently.

I must also say that I do have a gym membership that I almost only use for the cardio equipment. It was not until this January that I actually did weights at the gym. So, while I do have gym access, I still choose my home "gym" mostly out of convenience. 

Back to my gym: I also wish I had a much larger room. The room used for weights is rat…

Tex-Mex Quinoa Stuffed Poblano Peppers

Pumped Up Workout
I'll readily admit that I did not want to go to the gym today. I had no real excuses to not go though. I was just feeling lazy to be honest. But, I did myself a favor and made myself go. I knew I'd regret it if I didn't go.

I think part of my reluctance stems from a bit of boredom. I've gotten into a rut again with workouts. That and sometimes I just am flat out tired of seeing the inside of that place. But, that part aside, boredom all the way. So, I decided to try to do something a little different for my biceps/triceps workout. It's nothing earth-shattering. But it's a switch up from my typical 3 different supersets done as 3 sets of 8 reps....yawn.

So, today I did 4 sets of 8 reps for two supersets then I did dropsets at the end starting with heaviest weight for 6 reps, then increasing the number of reps by 2 as I decreased the weights. I did this 4 times (6, 8, 10, 12).

SS#1
Alternating bicep curls
Double-arm overhead triceps extensions