Creamy Cauliflower Sauce

It's been a while since I have had a chance to add some great recipes. School has been incredibly intensive this quarter but I am finally back on track with eating well and working out everyday :] It feels fantastic. Tonight I tried a recipe I have attempted before and it wasn't very successful the first time, but this time it far exceeded my expectations. This creamy cauliflower sauce is hearty, a touch spicy, healthy and delicious.

This recipe relies heavily on two other blogs that provided me with the ranch herb mixture and the base for the cauliflower sauce.
For the ranch herb mix: http://wellnessmama.com/4430/14-homemade-spice-blends/
For the cauliflower base: http://pinchofyum.com/creamy-cauliflower-sauce

-Ingredients-

-3 cups low sodium chicken broth

-4 cups cauliflower florets

-1/2 a small avocado

-5 garlic cloves, minced

-Garlic powder

-Cayenne pepper (to taste)

-3-4 tsp ranch herb mix (see link to the recipe)

-Black pepper

-1 tbsp salted butter

-1/4 cup grated parmesan

-1/4 cup 2% mozzarella cheese

-Directions-

-In a big pot put the chicken broth and cauliflower in and bring to a boil, then let it cook and soften between 7-10 minutes.

-In a small frying pan, add the butter and minced garlic. Saute, but do not brown the garlic.

-In your blender (preferably one that can handle 6 or more cups) blend the avocado, with a sprinkling of garlic powder, until smooth.

-Once the cauliflower is fully cooked, transport it to the blender, straining away the broth, but add 1 cup of that broth to the blender and a dash of pepper.

-Puree the cauliflower and avocado until smooth, then add the buttered garlic.

-Return the sauce to a big pan and add the cheeses and ranch herbs and a touch of cayenne pepper.

-Stir until the cheese begins to get stringy.

Pair with your favorite thing to put sauce on. I chose noodles. Next time I will have it with broccoli. You could also have it on rice or quinoa.

If you are a SparkPeople user, go to this recipe to add it to your nutrition tracker :]
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2670483&ff=1

Green Curry Chicken and Egg Salad

The Green Curry Simmer Sauce makes this chicken salad a touch spicy and very delicious. Each serving has 15g of protein and tastes amazing in a pita pocket with lots of spinach. I like to bring it to work for lunch and it keeps me going quite a while! 1 Serving= 3/4 cup

-Ingredients-

-2 chicken breasts

-1/2 cup Thai Green Curry Simmer Sauce (Trader Joes)

-3/4 cup Fat free mayo

-4 tbsp yellow mustard

-1/2 cup cut green onion

-1/2 cup diced red onion

-2 large pickles, diced

-3 hard boiled egg whites

-Pepper to taste

1 serving = 3/4 cup

-Directions-

-Cook the frozen chicken breasts in a skillet and slice into small chunks. Add the simmer sauce to the fully cooked chicken and let heat up.

-Place curried chicken in the fridge to cool while prepping the veggies.

-Dice the onions, pickles and egg whites and throw into a Tupperware container. 

-Mix the mayo and mustard together and add to the veggie mixture.

-Add the chicken to the mixture and stir well. 

-Sprinkle with pepper. 

Here was my lunch today :] 

Use Sparkpeople and want to add this recipe to your nutrition tracker?

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2666963