IS ANYONE ELSE CRAVING COMFORT FOOD?
Even in Florida, we are in the midst of winter, with a low of below freezing today. Nutritionists report that as our body temperature drops with cooler weather we crave higher calorie and carbohydrate foods that make us feel warm and cozy. Also as daylight time decreases moods can change. Sunlight is thought to increase feel good hormones like Serotonin. So, when we have less sunlight we may feel less happy, calm and focused.
The weather and less daylight have had their way with me and I am ready for some good, old comfort food! But, of course I want it worthified. Yes, I am making up a new word. Worthified: the practice of making something worthy of what is truly wanted.
I was thinking pizza or lasagna, my thoughts often travel to my Italian food friends. Here’s what I came up with and it was Amazing! At first I made the breadsticks and marinara for dinner, but it was amazing the next day for lunch when I added about 1-2 tablespoons of the Greek yogurt “cream cheese” experiment I had in the refrigerator.
So you’re getting 3 recipes in one. . You’re welcome. :)
Cheesy Cauliflower “Bread Sticks” with Greek Yogurt “Cream Cheese” and Marinara Sauce
2 Weight Watcher Smart Points
Cheesy Cauliflower Bread Sticks
4 cups riced cauliflower (I used frozen)
2 cups 2% mozzarella cheese
3 t oregano
4 cloves garlic minced
Salt and pepper to taste
2 T parmesan cheese
Greek Yogurt “Cream Cheese” 0 Smart Points
This is the first time I have made this and it was easy and good. I only had a small, cup sized fine-mesh strainer so I only made a small amount. I would do more next time and use it in recipes. I’m not sure if I would use it on a bagel…
I used about 1/3 cup of fat-free plain Fage Greek yogurt. (I’ve read that whole or 2% works really well.)
Line the fine mesh strainer with a coffee filter. (You can also use a colander lined with an old t-shirt cut into a rag.)
Place the strainer over a cup or bowl, make sure strainer doesn’t touch the liquid in the bowl.
Scoop yogurt into strainer.
I pulled the coffee filter up to cover the top of the yogurt, not critical, but it made me feel good.
Let it drain at least 12 hours, the longer it strains, the thicker it becomes. 2 days may be just right.
I put a light weight (small piece of goat cheese) on top of it after 12 hours. (This was not in the recipe, but I wanted to help it drain.)
When it is thick enough, put the cheese in an airtight container. Use just like cream cheese or sour cream.
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I was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum.