Portobello Mushrooms Stuffed With Cauliflower Couscous

This vegetarian dish is perfect for lunch ?


  • 2 Portobello mushrooms
  • Half cauliflower
  • Bunch of fresh parsley
  • 1 tablespoon canola oil
  • 1 tablespoon milled golden flax seed
  • 1 teaspoon cardamom
  • 1 teaspoon sweet red pepper
  • 1 cup cashew nuts
  • Half a cup dried cranberry
  • Half a cup raisins
  • Salt for taste


  1. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash and cut the cauliflower into smaller pieces. Put it into oven for 15 minutes (keep checking if it isn’t burning and flip it after every 5 minutes). Don’t turn off the oven – you will need it for later.
  2. Meanwhile chop the whole parsley and cashew nuts.
  3. Take the roasted cauliflower out of the oven and let it cool down.
  4. Grate the cauliflower into the bowl. Add parsley, oil, cardamon, sweet red pepper, cashew nuts, dried cranberry and raisins. Add salt for taste. Mix everything finely.
  5. Wash mushrooms, cut the mushroom legs off, smear mushroom hats with oil and add a little salt on both sides.
  6. Put the couscous into the mushroom hats and sprinkle with flax seed on the top. Put it into heat resistant dish (without cover).
  7. Bake it for around 15 minutes.

Enjoy your meal!

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The Low-Carb Breakfast You’ve Got to Try

You looked at this photo and thought it was a bowl of oatmeal, right? Hee-hee. Well, it’s not. It’s actually — get ready for this — cauliflower. It sounds a little weird, but trust me. It tastes delicious. Sometimes called cauli-oats, this version of the classic morning fave is lower in calories, lower in carbs, higher in fiber, and higher in protein than a bowl of oatmeal. Holy breakfast win!

The texture is super smooth, creamy, and scoopable like oatmeal, and since this white veggie has a pretty mild taste, it takes on the flavor of…

A Creamy Cauliflower Soup That’s Dairy-Free, Vegan And Perfect For Thanksgiving


Thanksgiving is here, friends. Soon everyone is gathering around for the holiday feast, so what to serve those that don’t partake in that big ol’ turkey or anything with dairy? This creamy cauliflower soup is luxuriously creamy (sans the cream) and pairs well with Thanksgiving fare. Not a touch of dairy— only plant-based goodness in a bowl. You can whip this up, no problem.

I made this the other night as a complete after thought. I had a head of cauliflower, vegetable broth, a few leeks, and a half an onion in my fridge. There was a can of organic coconut milk left in the pantry from my forays in making Thai curry, along with some mild curry powder that is my favorite go-to on anything I want curry spice on that isn’t spicy-spicy (my kids aren’t into spicy yet). The golden color of turmeric suits any head of cauliflower in a roasting pan, plus it smells incredible when the aroma of curry wafts through the kitchen. I had cashews on hand, well, because I love them, and they are very versatile for making creamy vegan anything— soups, dressings, cream, etc.

My usual Thanksgiving soup is a pumpkin squash soup (and my roasted carrot soup also pleases a crowd if you’re looking for more vegetarian soup recipes). This cauliflower soup is surprisingly creamy and adds an elegant touch to any fall/winter holiday menu. Dress it up with any other garnish you like: pomegranate seeds give a festive pop of color, a drizzle of gourmet hazelnut oil, a sprinkle of spices, or just a pinch of chives.

Creamy Cauliflower Soup

2 tablespoons olive oil

Welcome to the Healthy Holiday Swaps Challenge! Are you ready?

From holiday parties to cookie swaps, it’s easy to lose track of your healthy-eating goals in December. And if you suspect that you usually gain a few pounds this time of year, you’re probably right: Recent research from Cornell University tracked the year-round weight patterns of nearly 3,000 people and found that their weight began to rise in October, then increased by about 1.3 pounds during the Christmas-New Year’s season. What’s more, it took about five months for participants to get back to their pre-holiday weights.

The good news, though, is that it is possible to indulge in your favorite seasonal treats and comfort foods without adding inches to your waistline. By making these diet-friendly swaps, you can cut back on calories and load up on good-for-you nutrients.

Here’s how the challenge works: We came up with three weeks’ worth of simple food substitutions that boost nourishment without sacrificing flavor. Since we know you’ll need all your energy for the busy month ahead, we’re kicking off the challenge with clever swaps that trim calories in everyday meals. And because it’s the holiday season, there are also smart tricks to help you indulge in baked goods and party fare guilt-free by replacing fattening ingredients with healthier (but equally delicious) alternatives.


We’re ready. Are you? Show us how you’re using these healthy swaps and connect with others taking the Challenge on Instagram and Twitter with #HealthySwapsChallenge.


Theme: Fuel Up on Healthy Basics

Day 1: Make a Bowl of Zucchini Oatmeal


Oatmeal is a tried-and-true breakfast staple. Zucchini? Not so much—yet. But once you swap regular oats for zucchini oats (or “zoats” as they’re called), you may never go back. When grated, zucchini mimics the consistency of oats and gives you a serving of nutrient-packed greens first thing in the day. The diet-friendly veggie also contains just 19 calories per cup and is a great source of potassium, vitamin C, and vitamin A.

Day 2: Learn How to Make Cauliflower Rice


For a low-calorie, low-carb alternative to white rice, try cauliflower rice. In a few simple steps, you can transform this superfood veggie into a grain-like shape and size. Cauliflower rice has a mild flavor that pairs easily with your favorite meat and fish dishes and can be used in any recipe that calls for rice. As an added bonus, you’ll benefit from 51 milligrams of vitamin C in every cup, or 85% of your RDA—which is important during cold and flu season.


Whip up this healthier version of chicken salad for nights when you’re rushing from work to gift shopping to holiday parties. By combining a lean protein with avocado instead of mayonnaise, you’ll load up on healthy omega-3 fatty acids. The best part? This dish is incredibly quick and easy to make: all you need is one cooked chicken breast, a mashed avocado, and salt and pepper to taste.


Craving a heartier breakfast? Eggs Benedict is a classic brunch order, but with the English muffin, ham, and buttery hollandaise sauce, it can be rich and not exactly low in calories. For a healthier option, try this version which uses creamy avocado instead of hollandaise. Thanks to avocado sauce and a Portobello mushroom “muffin,” our upgraded dish is packed with omega-3 fatty acids, fiber, and B vitamins.

Day 5: Toss Your Pasta, Fish, or Veggies in Avocado Dressing


Love avocados? Then you need to try this tangy sauce, which is made with avocado, cucumber, garlic, anchovy, lemon juice, and plenty of fresh herbs, making it a healthier alternative to the cold-weather comfort food you’re probably craving right about now. Make one big batch and use it in a variety of different dishes throughout the week. It’s delicious drizzled on top of fish, folded into a pasta dish, or used to dress a salad (just thin with a few spoonfuls of water first).

Day 6: Trade Spaghetti for Spaghetti Squash


Instead of spaghetti—another comfort food fave—try spaghetti squash. By making this simple (and gluten-free!) swap, you can cut nearly 180 calories and load up on vitamins A and C, folate, potassium, and fiber. To add flavor, try tossing it with asparagus, rosemary, and pine nuts, or serve with a dollop of whole-milk ricotta and fresh herbs.

Day 7: Replace Ground Meat with Mushrooms


By using chopped white button mushrooms instead of ground beef, pork, or turkey, you can eliminate as much as 200 calories from your meal. In one study,…

Healthy recipe for diabetics: Low carbohydrate cauliflower rice biryani

cauliflower biryani

You might be well aware of the trials and tribulations a person with diabetes goes through while picking the foods. However, Ms Lalitha Subramanyam, Chief Nutritionist at Grow Fit says that a diabetic diet need not be complicated. The nutritional needs of a person with diabetes are the same as any other individual however the former has to exercise a little care while choosing the carbohydrates. Selecting whole grain carbohydrates instead of starchy carbohydrates is the key as they are high in fibre and digested slowly, keeping blood sugar levels in control. And this is why cauliflower, which is loaded with nutrients, low in calories, low in carbohydrates and high in fibre is known to be a diabetic friendly vegetable. Here’s a quick, simple and low carbohydrate recipe of cauliflower biryani minus rice for diabetics.


1 medium sized cauliflower

3 tablespoons of oil (use olive oil for best results)

1/2 inch stick of cinnamon or dalchini

3 cardamoms or…

What To Serve With The Bird: 20 Soups, Salads & Sides For Thanksgiving

Jazz up your Thanksgiving meal with some show-stopping soups, salads and sides. From Curried Cauliflower Soup to Broccoli with Chipotle-Honey Butter, these easy and elegant dishes will be the stars of your holiday spread.


Made with carrots, sweet potatoes, apples and honey, this savory soup with a hint of sweetness and spice is the essence of fall. The secret ingredient is curry powder, which doesn’t give the soup an Indian flavor like you might think, but instead lends a subtle hint of autumn spice. GET THE RECIPE


This salad is perfect for entertaining — the glazed pecans and goat cheese dress it up, and the vinaigrette is one of those salty-sweet-tangy flavor combinations that everyone loves. GET THE RECIPE


In this velvety soup, pumpkin is simmered with leeks, apples, maple syrup, and herbs. Instead of the typical autumn spices, cumin and cayenne pepper lend smoky, spicy flavor. GET THE RECIPE


Inspired by Patrick O’Connell’s Inn at Little Washington Cookbook, this salad of oranges, broiled red onions, and greens is dressed in a cinnamon- and nutmeg-laced vinaigrette. The flavors are surprisingly delicious and perfect for fall. GET THE RECIPE


In this east recipe, the mild nuttiness of the cauliflower, tart sweetness of the apples, and aromatic heat of the curry blend together into a wonderfully creamy and seductive soup. GET THE RECIPE


These fluffy sweet potato biscuits, adapted from Paula Deen’s Southern Cooking Bible, can be served for breakfast or dinner. They’re especially delicious slathered with homemade honey butter. GET THE RECIPE


Made with puréed fresh cranberries, the bright pink vinaigrette is full of tangy-sweet flavor and perfect for the holidays. I love it drizzled over a salad of mixed greens, sliced apples, toasted walnuts, and goat cheese. It also makes a fabulous turkey sandwich spread. GET THE RECIPE


This creamy gratin is perfect for the holidays…

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