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Cheesy Sweet Potato Crisps (Epicurious-revised)

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• 2 Sweet Potatoes
• 1 C. Reduced fat, finely shredded cheese (Parmigiano-Reggiano)
• 2 Egg whites
• 1/2 tsp. fresh rosemary
• 1/4-1/2 tsp. cracked black pepper
• Parchment paper

Directions:

Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment.

Katie’s 3-Ingredient Coffee Ice Cream (Chocolate Covered Katie)

[source]

• 1 cup non-dairy milk (I’d use Unsweetened Vanilla Almond Breeze)
• 1 tsp instant coffee
• Sweetener to taste (I’d use Splenda) 

Directions:

1. In a cup, mix the coffee powder and sweetener into the milk.

2. Make coffee ice cubes and freeze

3. Blend in your Vita-Mix, blender, or food processor, and scoop out with an ice cream scoop.

 

 Cauliflower Rice with Mint and Pistachio

by: Gena

 [source]

Cauliflower Pistachio Mint Rice (serves 1)

5 oz cauliflower
1/2 oz pistachios
1/8 cup (packed) EACH basil and mint
1 tsp lemon zest
2 tsp lemon juice
1 tbsp raisins

Directions: Break the cauliflower into smallish pieces and toss into the bowl of a food processor fitted with the S blade. Pulse till the cauliflower is broken into rice-sized pieces. Add pistachios and pulse a few more times; add all the remaining ingredients and pulse a few times more, till the mix is even and well combined.Serve over a salad or with steamed vegetables, and garnish with lemon zest.