Cauliflower Mac and Cheese

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Ingredients:

6 oz Cauliflower chopped into the size you like (I did about 1″x1″ pieces)
2 cups Whole Milk (or Almond Milk)
2 slices Bacon (chopped small)
1 Portobello Mushroom (diced)
4 oz Shredded Cheddar Cheese
1 Tbsp Parsley (chopped)
2 oz Cream Cheese
1 Tbsp seasoning your choice (I did black pepper, old bay, chili flakes, and garlic powder)
Salt (optional: I feel like the cheese and bacon add enough saltiness to the dish but if you think it needs more add some at the end to taste)

Instructions:

1) Bring a pot of salted water to a boil and add cauliflower, boil until desired softness (I like a bit of crunch).
2) In a small pot cook bacon til crispy. Using a slotted spoon remove the bacon but leave the fat in the pan.
3) Add in your mushrooms (and any other veg you want to add in!), cook til almost desired firmness.
4) Add in milk and bring to a boil, turn down heat and let simmer for about 5 minutes.
5) Take off heat and whisk in seasoning and cheese slowly (if you add the cheese while on the heat it can become stringy and ball up instead of melting in). If it’s too thin for your liking just add more cheese 🙂 I like to throw a few slices of American Cheese in there but not everyone likes the idea of that kind of cheese.
6) Toss cauliflower and bacon in sauce, EAT!

Sugar Snap Peas with Sesame and Chili

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Ingredients:
2 pint Sugar Snap Peas
2 teaspoon Sesame Oil
1 small pat of Butter, optional
1 teaspoon Chili Flake
2 clove Garlic, minced (if you don’t have garlic or don’t feel like chopping I’ve found that by omitting the Salt and using Garlic Salt doesn’t change the taste too much)
1 Tablespoon Soy Sauce
Salt to taste

Instructions:

1) Put a large sauté pan on medium-high heat with the sesame oil, butter, and chili flakes.
2) When almost smoking add in Sugar Snap Peas and let sit for about 20 seconds to brown. Toss a few times and add the garlic and soy sauce (garlic burns very fast so adding it at the end helps to prevent that burnt taste) Keep tossing until the soy sauce is cooked off and no longer pooling. Serve.

Serving suggestions:

1) I like to just cook these up for a quick snack any time, they’re light and flavorful (plus low cal).

2) You can place shrimp (seasoned with salt and pepper) in the pan before the Sugar Snap Peas and let cook til half way done then finish the recipe the same way as stated above. Serve over steamed rice for a quick filling meal.