LOW CARB CROCK POT VEGGIES AND ROAST

L0W CARB CROCK POT VEGGIES AND ROAST

Olivia created this recipe herself and with great success.  The radishes turn into "radishtatoes" that are very similar to potatoes.  When I first heard of this idea my thought was a negative one I will admit.  Olivia assures me the sharp flavor of the radishes disappears when they are cooked and they are an excellent low carb alternative to potatoes. 

This dish contains lots of delicious low carb vegetables and tons of protein.  Since we aren't quite there in terms of grilling season in this part of the country (it is snowing today), this warm and satisfying dish may be just the comfort you need until warm weather fare becomes the norm.  Enjoy!
-Nanette

LOW CARB CROCK POT VEGGIES AND ROAST

1 bag of whole radishes, left whole, but trim the ends and wash
1 bag of baby carrots, left whole washed
1 large purple onion, cut into chunks
2 smaller (or 1 large) English post roast
ground rosemary
garlic powder
onion powder
salt
pepper
2 cups beef broth
olive oil

1)  In a crock pot, add a crock pot liner for easy clean up.  Dump the radishes in the bottom followed by the carrots and lastly the onions on top.

2)  Generously season both sides of the roasts with the spices listed above.  Heat a couple of tablespoons of olive oil in a pan over medium high heat.  Quickly sear both sides of the roasts. Remove the roasts to the crock pot and sit side by side over the veggies.

3)  Turn the pan up to high and quickly add the beef broth to the pan, using a spatula to scrap any of the yummy bits of seasoning off the bottom.  Pour this mixture over the beef.

4)  At this point you have a choice.  You can immediately turn the crock pot on, or you can put the crock pot in the fridge overnight and turn the meal on for the next day.  I refrigerated mine until the next morning.

5)  To cook, cook on low for 8 hours.  The meat falls apart and the meal is delicious!

MAC AND CHEESE LOW CARB CAULIFLOWER DISH

MAC AND CHEESE LOW CARB CAULIFLOWER DISH
I have to say Olivia's journey into low carb cooking has been an astonishing one.  She has lost a great deal of weight, she is living healthier than ever, and she has created some fantastic recipes along the way.  I won't lie and tell you that every low carb recipe I've ever tried (most of them recipes I found somewhere on the internet) have been home runs.  Some are poor substitutes for the real thing, but many are delightful and good enough to satisfy the urge for the high carb real thing. 

Eating low carb requires a mindset that is open to making healthy choices and is not prone to be what I would call a "food snob" when it comes to trying something new.  This recipe for low carb "mac and cheese" substitutes cauliflower.  No it is not going to have the starch that is one of the things that makes real mac and cheese appealing but it is a flavorful substitute that may satisfy your craving and keep you eating healthy dishes.  The choice of cheeses take this "mac and cheese" to new flavorful heights and make  it a very flavorful dish.  Hope you enjoy it!
Nanette

MAC AND CHEESE LOW CARB CAULIFLOWER

*approximately 11 cups cauliflower pieces in a little larger than bite-sized pieces, washed
*2 cups unsweetened almond milk
*1 cup fontina cheese, shredded
*2 cups smoked gouda cheese, shredded
*1 small container marscapone cheese
*1 cup shredded parmesan
*garlic powder
*white pepper
*paprika
*salt

1) Place the cauliflower pieces in a glass bowl with about 1/2 cup of water.  Cover with plastic wrap and microwave on high for 3 minutes, or until the cauliflower just begins to steam.  Remove and dump in a greased baking dish, making sure to drain and discard the water.  The goal here is to just slightly steam the cauliflower, NOT to cook it and make it a mushy mess.

2)  In a large pan on medium heat, warm the milk.  Once the milk starts to steam just a bit, dump in the gouda, fontina, and marscapone cheeses.  Stir continuously until the mixture becomes a cohesive sauce.  Add the spices at that point.

3)  Pour the sauce over the cauliflower.  Cover the dish loosely with foil and bake at 350 degrees for approximately 40 minutes.

4)  Remove the pan from the oven and remove the foil.  At this point, you might notice oil from the cheeses separated floating on top of the mixture depending on the cheeses you used.  I used a spoon and took some of the visible oil off, which was easy.  You do not have to do this step.  Sprinkle the parmesan over, and return the pan to the oven for another 10 minutes or so until it is golden and bubbly.

5)  Serve!  This recipe also makes wonderful leftovers!