Monthly Archives

October 2018

Italian Main Dishes Recipes Side Dishes

Pumpkin Sage Cauliflower Crust Manicotti

pumpkin sage cauliflower crust manicotti

Pumpkin Sage Cauliflower Crust Manicotti

Serves 4-6

Ingredients

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup sauce.
  3. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, cream cheese, garlic, egg, and salt. Mix thoroughly.
  4. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  5. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  6. Spread remaining alfredo sauce over each manicotti and sprinkle with a pinch of mozzarella, parmesan, and sage.
  7. Place in oven and bake for 30 minutes. Broil on high for 2 minutes.
  8. Remove from oven and let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order.ย 

Breakfast/Brunch Desserts Recipes

Apple Cinnamon Bread Mini Loaves

Apple Cinnamon Mini Bread Loaves

Apple Cinnamon Bread Mini Loaves

Yields 12 mini loaves

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chopped apple pieces into batter.
  5. Evenly distribute batter into each brownie tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Disclosure: Manitoba Milling Co. provided me with a free sample of their flax milk to develop this recipe.