I am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.
I am finally making the frittata that I saw on emmycooks blog. I made some changes by lightening it a bit and adding some more veg, but this was for no other reason other than preference and not wanting to bust open a single serve yogurt for this. Hers looks amazing as is!
I roasted my cauliflower the other day so this was pretty speedy.
It is cold and rainy and I really and a bit irked that I am not currently at the gym because the husband did not decide to leave work and I need him to let me in my building`s gym because they don`t have my hand scan for entry yet because they only take hand scans on Fridays between 9 and 11am when I am at work. So I am waiting, and have started roasting, not on the timeframe I wanted. Boo! Ok, am off to the gym. Follow along with the rest of the recipe.
Yeah, this is not revelatory, except taste-wise. I had some leftover wild mushrooms I made the other day, and still a ton of cheese. So this.
Please don`t mind the picture fail, tastes and really looks better than this looks!
The sick has set in and since it is Sunday, I made a soup. the husband had a cram of cauliflower soup while on vacation which gave me an idea. I used Jamie Oliver’s broccoli-Stilton soup as a base and tweaked it.
This is very creamy but had no cream, milk, or roux. Just a potato to help thicken it. I roasted the cauliflower for more flavor and used a naturally smoked cheese and paprika to make it smoky. You could swap the cheese for a drizzle of truffle oil to make this vegan/dairy-free and skip the ciabatta crouton to make it gluten free.
Try it, it’s good.