Cheesy Zucchini "Rice" - 6.8g Carbs, 2.8g Fiber, 3g Sugar
From: www.lowcarboneday.com - Adapted from Buns In My Oven
*To rice cauliflower: Cut 1 head of cauliflower into florets.
Place the florets into a blender and pulse 6-8 times or until
the cauliflower resembles rice.
3 1/2 cups cauliflower rice*
1 cup chicken bone broth
1 medium zucchini, grated (about 2 cups of grated zucchini)
2 Tbsp grass fed butter
1 1/4 cups shredded grass fed sharp cheddar (or more to taste)
1/2 tsp garlic powder
Place the cauliflower in a pot over medium high heat. Add the bone
broth and bring to a light boil.
Cook for 5-7 minutes or until the cauliflower is tender.
Drain any excess liquid.
Add the zucchini, butter, cheese, and garlic powder.
Stir and cook for another 3-4 minutes or until the cheese has melted.
Notes - -
Net Carb Count*: 4.64 g net carbs (for 1 serving)--serves 4
Total Carb Count: 7.84 g total carbs (for 1 serving)--serves 4
*Note net carb count = Total carbs - fiber. Carb counts are estimated
based on the products I used. Check nutrition labels for accurate carb
counts and gluten information.
Nutrition From: www.caloriecount.about.com
Using low sodium chicken broth and reduced fat cheddar cheese!
Servings: 4
Serving Size: 241 g
Nutrition per Serving:
186 Calories, 121 Calories from Fat, 13.4g Total Fat, 8.1g Saturated Fat,
40mg Cholesterol, 315mg Sodium, 6.8g Total Carbs, 2.8g Dietary Fiber,
3g Sugars, 12.9g Protein
Vitamin A 16% - Vitamin C 82% - Calcium 34% - Iron 4%
Nutrition Grade: C+
Good points:
High in calcium
Very high in vitamin C
Bad points:
Very high in saturated fat
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