Sunday Chores, Laundering money and a Palate Pleaser 3

Sunday’s are chore days. I sorted my darks and lights then loaded the washer. Per usual I waited until the last possible moment to do laundry i.e. I’m out of clean underwear. I’ve even been known to go so far as wearing my bikini bottoms in a real pinch. I wish I could tell you this only happened once. And I cannot confirm nor deny whether commando has ever been a consequence of my procrastination.

Next I began a recipe I’ve been dying to duplicate since scarfing it down at a restaurant. I chopped cauliflower florets, added almond slices, tossed them in olive oil and salt & Pepper. Then put them into the oven to roast.

When my load of laundry was finished I flipped it over to the dryer. At which point I discovered I’d laundered my money. When I was a little girl growing up outside Philly in Mafia country I believed this is what laundering money meant. That if mullah was washed it lost its serial numbers or became suddenly untraceable. I worried that if I forgot to empty my allowance from my jean pockets I could go to jail.

Of course today I know this is not true. But I’d left $50 in my pants. That is just irresponsible. I also left a X-mas check inside the book it was gifted with forgetting to deposit it. The giver had to ask me if I’d lost it. Oy! I am definitely not doing justice to the fact that I work in the Financial Investment Field.

Now it was time to finish my recipe. I pulled the roasted cauliflower out of the oven. I roasted extra to use for cauliflower rice with the remainder of my leftover Arrabiata Bolognese with spinach and carrot for dinner tonight. I tossed the roasted cauliflower and almonds with golden raisins and the juice of a Meyer lemon. Hummuna hummuna.

I am not a fan of coconut water. But I took the squeezed Meyer lemon rind, placed it in a cup and filled it with water. Then I added just a Tablespoon of coconut water to the mix. This was yummy. Give it a try for something refreshing and make sure to make your own…..

Roasted Cauliflower in Meyer Lemon  Oil

Roasted Cauliflower in MLemon


  • 1 Heads of Cauliflower
  • 1/2 cup blanched almond slivers
  • 1/2 cup Golden Raisins
  • 1 Meyer Lemon
  • 1 Tablespoon Olive Oil (any cooking oil or ghee will work)
  • 1/4 Teaspoon Sea salt
  • White pepper to taste


  1. Preheat oven to 400 degrees> Line a rimmed baking sheet with parchment paper. (Makes for easy clean-up too)
  2. Place Cauliflower, almond slivers, oil, salt and pepper in a large bowl and toss until coated.
  3. Spread out the cauliflower mix onto prepared baking sheet. Roast for 15-20 minutes until edges begin to brown and cauliflower is tender when pierced.
  4. Let the cauliflower cool for a few minutes then place back into the bowl you used to toss it originally. Add raisins and lemon juice. Toss it till mixed. Serve.

Of course as someone who cooks by eye I say add as much almonds and raisins as look good to you. Same with salt and pepper to taste. I make extra roasted cauliflower. I set the florets aside and then pulse them in a blender or hand chop them into fine rice consistency. It makes the most luscious Cauliflower rice. Try it.

Roasted Cauliflower Rice

Palate Pleasers #1~ Adventures in Cooking for SIBO

I have wanted to begin sharing recipes with my readers. The problems are multifold.

One- I haven’t cooked much in years.
Two- I cook for one person.
Three- I don’t measure anything.

Okay I do if I’m baking. But cooking is an art really. I eye everything. And…..

Four- I don’t have the patience to photograph as I go and when I’m finished I just want to eat. All that said it has been difficult to share my recipes in ways they could be duplicated and shared with others.

But yesterday was my roommate’s daughter’s Birthday- everyone coming to our house to celebrate. They were having pizza and birthday cake of course. Neither of which I can partake but both of which I’ve been craving terribly.

So there was only one possible option. Cook a cheesy cauliflower pizza crust I’ve been meaning to experiment with. I came across a recipe for cauliflower cheese sticks on Center Cut Cook I wanted to adapt a little. Now please note I am not lactose intolerant and will eat aged cheeses. I keep to the SCD approaved cheeses. But please substitute if necessary another alternative.

I intended to top it with Arrabiata, Italian sausage, spinach and cheese. But time constraints led to just topping with sauce and cheese. Recipe is below.

Now my go-to dessert of choice is banana ice cream with a little coconut milk. Some nights I add peanut butter or pumpkin puree even blueberries depending on my taste buds. But in lieu of Birthday cake I thought I’d make myself a quick treat. In my Vitamix I placed 1 frozen banana ( I preslice and freeze my ripe bananas to have on hand at all times.), 4 cherries (also frozen), 1 heaping spoonful of cashew butter, and a 1/4 cup of coconut milk. Blend until frozen ice cream consistency and devour. At least That’s what I do.

Cheesy Cauliflower Pizza


  • 4 cups cauliflower “rice”
  • 1 egg (slightly beaten)
  • 1 tablespoon garlic herb butter (optional)
  • 2-2 ½ cups Aged Cheeses (I use a mix of Parmesan, Romano and Asagio but feel free to substitute with your favorite cheeses.)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ tsp Italian Seasoning
  • Arrabiata Sauce and toppings


1. First things first begin by turning 1 head of cauliflower into “rice.”  As always wash and clean your veggies. There are several ways to “rice” cauliflower. You can use a food processor, chop it by hand to “rice” consistency, or you can use a grater.  The average head of cauliflower should yield about 4 cups of “rice.”

2. Next cook the “rice”. I make my cauliflower rice ahead of time by grating it. Then I freeze or refrigerate it until needed. You can prepare the rice in various ways. Steam in a pan with 1 inch of boiling water, cover with a lid, and allow it to steam for 4-5 minutes. I place mine in a microwave safe dish and cook for 6-8 minutes until tender. Or a steamer will work. Whatever suits you best.

photo (8)

3. Preheat the oven to 400 degrees F.

4. Use a fine mesh strainer and drain the cauliflower. Allow it to cool for a few minutes. (this will come in handy on the next step.)

5. Use a clean dish towel, and then place a handful of the cauliflower “rice” inside. Create a pouch and squeeze as hard as you can to remove any excess water. Make sure you do not skip this step or burn your hands. Be careful! But it is vital in order for the cauliflower rice to have the right consistency.

6. Next dump it into a large bowl. And repeat till all cauliflower rice is rung out.

7. Add 1 cup parmesan cheese, 1/4 cup Romano cheese and 1/4 cup Asagio chees, 1 egg slightly beaten, 1 Tablespoon garlic herb butter, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon Italian Seasoning and 1/4 teaspoon salt. Stir the mixture well.

8. Line a rimmed baking sheet with parchment paper and grease lightly. I rub mine with olive oil.

9. Pour the mixture in the center of the pan and use a spatula to smooth it out as form into about an 8 1/2 x 11 inch rectangle.

photo 1

10. Place in the oven for 35-40 minutes, until the crust is golden brown and firm. Now I recommend you flip it over after about 25-30 minutes to get a crisp edge on both sides.

11. Remove the crust from the oven and allow it to cool for about 10 minutes.

photo 2

12. Now cover with sauce, toppings of choice and remainder of cheese.

13. Return the pan to the oven and bake for another 5-7 minutes, or until the cheese is melted.

14. Enjoy! No really I insist. Otherwise it is too much trouble.

photo 1

Then this morning I made another breakfast treat. First I cooked up some spicy Italian Sausage. The I added broccoli, kale, spinach and roasted butternut squash to the pan and cooked until tender. I topped my has off with a fried egg, yolk runny in order to bind all the ingredients and coat my belly. Unbelievably delish breakfast. Went perfect with my coffee with coconut milk.