I LOVE eating out BUT it can take a toll on your wallet. It can also take a toll on your diet. That’s why thought it would be fun to share with y’all three healthy restaurant swaps. And make sure to comment below with your favorite healthy swap!
Appetizer: Carrabba’s has the best olive based dipping sauce. SO SO TASTY! Here is how you make this “crack dipping sauce” at home (recipe and photo via Carrabba’s website):
- 1 1/2 teaspoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon finely chopped fresh basil
- 3/4 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Mix the parsley, basil, rosemary, oregano, granulated garlic, hot red pepper, salt and pepper together in a small serving bowl.
- Add the olive oil and stir.
- Serve with bread for dipping and enjoy.
Dinner: Who doesn’t love to order some PIZZA? I mean I live in NJ and grew up where there is a pizzeria on every corner. SO GOOD. It’s the perfect takeout food. But really, its not so good for my hips lol! So here is my cauliflower crust swap out recipe:
- 1 large head of cauliflower (7″ – 8″ wide and 3-3.5 lbs) or 1 bag of store bought cauliflower rice
- 1 egg, large
- 1/2 cup Parmesan or Mozzarella cheese, grated/shredded
- 1 tsp Italian seasoning (dried oregano or basil)
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- Cooking spray
- Preheat oven to 375 degrees F and line round pizza baking sheet with unbleached parchment paper.
- Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
- Place cauliflower rice on a prepared baking sheet and bake for 15 mins.
- Remove cooked cauliflower rice from the oven and transfer to a bowl lined with a double/triple layered cheesecloth or linen towel.
- Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out.
- Increase oven temperature to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you roasted cauliflower rice on (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
- Bake for 15 – 20 minutes and remove from the oven. If you would like a crispy cauliflower pizza crust, flip it and bake for a few more minutes until crispy.
- Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy. *This recipe & photo was duplicated from iFOODreal who has some incredible recipes!
Dessert: Who doesn’t love some sweets? One of my favorites is Chocolate Mousse. YUM! Check out this easy and delicious recipe by Rachel Good Eats.
- 2 medium ripe avocado
- 1/3 cup REBBL Dark Chocolate Protein Elixir or almond milk
- 1/4 cup raw cacao powder
- 2 tbsp maple syrup
- Several shakes cinnamon
Combine all ingredients in food processor and pulse for 1-2 minutes until thoroughly combined.
Adjust taste, if needed.
Refrigerate for at least 45 minutes before serving.
Top with cacao nibs, hemp seeds, fresh fruit and sea salt. Enjoy!