Baked Cauliflower Tater Tots

INGREDIENTS

1/2 head of cauliflower
1 egg beaten
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
1/2 cup minced onion
Herbs: Parsley, Oregano, Pepper, Rosemary

DIRECTIONS

1. Pre-heat oven to 375.
2. Boil half of head of chopped cauliflower florets for 5 - 10 minutes.
3. Place boiled cauliflower inside of a food processor and chop until rice consistency (1 - 2 minutes)
4. Combine cauliflower rice, beaten egg, cheddar cheese, Parmesan Cheese, breadcrumbs, minced onion, and herbs in a big bowl and mix with your hands until well incorporated.
5. Scoop out small 1 tbsp scoops on a baking sheet lined with parchment paper.
6. Bake for 25 minutes on 375 broiling the last 5 minutes for an extra crunch.
7. Serve with Hot Sauce, Ranch or Ketchup for a fun side dish to your healthy meal!

Warm Lentil and Marinara Spinach Salad

INGREDIENTS

Cooked lentils
Marinara sauce
Fresh spinach
Sun-dried tomatoes
Fresh tomatoes
Balsamic vinegar
Italian seasoning (oregano, basil, garlic powder, onion powder, black pepper)
Parmesan cheese

DIRECTIONS

1. Heat up about 1 cup of lentils and 1/2 cup of marinara sauce in the microwave
2. Lay a bed of fresh spinach, fresh cut tomatoes, and sun-dried tomatoes in a bowl
3. Layer your hot lentil/marinara mix on top of the fresh vegetables
4. I personally like to mix it all together to wilt the spinach from the heat of the lentils
5. Top with Italian spices, 1 tablespoon of balsamic vinegar and Parmesan cheese

HOW TO COOK LENTILS (PERFECTLY)

When I want to cook a big batch of lentils I plan ahead of time...

1. I soak the dry lentils for about 24 hours in a big bowl of water (this reduces the actual cooking time and cleans the lentils). Remember, add about 2x water you have dry lentils as the lentils expand!
2. Add your soaked lentils into a cooking pot with new/fresh water.
3. Bring the water and lentils to rapid simmer.
4. Once they are boiling, lower the heat to low.
5. Keep an eye on the lentils but they will typically cook anywhere from 25-45 minutes depending on the quantity of beans.
6. I do not add any salt, this is because your marinara sauce will have an abundant amount of sodium already. But if you absolutely MUST add salt, season the lentils after they are done cooking as they will absorb the most seasoning then.