Siggis – Sweet T and a Honey B

It’s been really hot in Chicago these last few weeks and if you’re like me, the last thing you want on a humid morning after a good workout or while running around getting ready for work is a heavy breakfast. In addition to this heat wave we have been experiencing, my commute to work has drastically changed as my company just recently moved their headquarters to the city. I have joined the thousands of people that commute to downtown Chicago from the suburbs every day and as a result, I need something that’s quick to make because in true Teresa fashion – I’m usually running to make my train. I use Orgain Protein Powder and it’s been a staple in my smoothies for a while now because it’s plant based, has a great flavor, and doesn’t leave you with a chalky feeling in your mouth. I’m a fan of the vanilla because you can add it to anything.

Tip: Freeze extra fruits and steamed veggies. This can help a lot with eliminating the need to throw out extras at the end of the week. I usually keep halved bananas, peaches, steamed cauliflower, and some berries on hand to add to smoothies throughout the week. In this case, I had some frozen peaches and packaged mango (Mango is expensive and I have a hard time getting all the meat off of one so I buy already frozen organic cubed mango) this past weekend and thought it might be a good combo with the vanilla protein powder and some honey!

I also always add plain greek yogurt to my smoothies in addition to the protein powder and almond milk. When I first started making smoothies for breakfast I found it hard to stay full without the little extra added protein, especially after a workout. It also makes it super thick and creamy. Siggis Yogurt is literally the only kind of yogurt we buy anymore because there’s very little sugar, no preservatives, no artificial coloring, and comes in a million delicious flavors.

This was a super refreshing treat after a long walk with the pup last weekend. What are your go-to smoothie add ins? Any recommendations?

Have a great week!

Fun straws optional – but totally makes it more fun 🙂 I buy all of mine here

Mango Peach Protein Smoothie

1/2 cup Siggis Plain Greek Yogurt
1/2 cup unsweetened almond milk (or any milk of your choosing. Coconut milk would add some creaminess to this too!)
3/4 cup frozen mango
1/2 frozen peach
1 or 2 scoops of vanilla protein powder (if using after a workout I add 2. If just for breakfast I add 1)
2 tsp of honey
1 tbs of chia seeds (new found favorite in my smoothies. I LOVE the texture of the little seeds and they provide a little extra fiber, calcium, and iron. They also give a little boost of HDL- the good cholesterol that can help prevent heart disease or strokes!)

Add all ingredients besides the chia seeds to your blender. Top with the seeds and enjoy!

I’m going to start by saying that this is not a pretty recipe. In fact, I even hesitated posting a picture of the final result because it could actually resemble one of those side-by-side photos of Pinterest fails. This is anything but a fail – this is the real deal comfort dish y’all. All I was doing was simply trying to use up some groceries we had in the house towards the end of last week and the outcome was something I will be making again very soon. We’ve been trying to find creative ways to incorporate more veggies in to dishes besides your run of the mill ‘side of’ broccoli or corn. Cauliflower seems to have been all the craze lately because there’s a lot you can do with it – pizza crust, riced with various spices, frozen with smoothies, and the list goes on. It’s pretty filling too. So, I bought a bag, threw it in the freezer, and figured I would just figure out what to do with it. I didn’t figure it out until we were at the end of our grocery haul and I didn’t want another Panera sandwich.

The only ingredient I didn’t have on hand was shredded cheese, so I ran out to make a stop for some. I had the intention of picking up a bag of store brand Mozarella until I saw one of my recent favorite brands carrying their own shreds. I’ve been using Daiya products as much as I can because Bryan and I both don’t do well with a ton of dairy. It’s okay on occasion, like a couple slices of Friday night pizza or a small container of Greek Yogurt (ALWAYS Siggis), but our tummies obviously feel it the next day when we consume a lot of that pizza or Mac and Cheese (shoutout to our recent trip to Nashville). I discovered Daiya when looking for a better alternative to that Mac and Cheese we love so much and their packaged Mac and Cheese is a GAME CHANGER. Their products are dairy free, soy free, gluten free, and really, really, REALLY creamy. Bryan and I add a little chicken sausage and spinach to their Mac & Cheese almost on a weekly basis and we find ourselves fighting over the last portion. It never leaves us with that overly full or gross feeling. Long story short, when I found their Mozzarella and Cheddar style shreds it was a no-brainer to pick some up.

For this bake, I threw in some peas and ground beef to bulk it up but you could easily use this ‘cheese’ sauce recipe over just the cauliflower, bake it with a few bread crumbs on top, and call it Cauliflower Mac and Cheese. I also plan to make some dairy free nachos with this too! I’m excited to swap out some normal recipes for more of Daiya’s products. I might try our favorite Cheeseburger Wraps with this ‘cheesy sauce’ as well.

"Cheesy" Cauliflower Bake

2018-04-01 21:19:52

Serves 4

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Prep Time

15 min

Cook Time

15 min

Prep Time

15 min

Cook Time

15 min

Ingredients

-1 lb ground beef
- 2 cups cauliflower
- 1 and 1/2 cups almond milk
- 2 tbs flour
- 1 cup peas
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 tbs sour cream (You can purchase dairy free if you need to. The portion is small enough that I just used the normal low-fat sour cream I had in my fridge)
- 1 1/2 cups Daiya shreds (I used 1/2 cup of Mozarella and 1 cup of Cheddar but you can mix it up. They also have Pepper Jack style!) + a little extra for sprinkling

Instructions

- Preheat oven to 375 degrees
- Fully cook ground beef over stove top, breaking up as it cooks.
-Whisk 1/2 cup of the cold almond milk with the flour until fully combined
- Heat 1 cup of almond milk over medium heat until you start to see steam and add the milk/flour mixture. Whisk again to fully incorporate.
- Turn down heat to low-medium and add sour cream, cheese shreds, turmeric, garlic, and sea salt to the milk and keep stirring until you get a creamy, cheesy, consistency. Try not to eat this with a spoon at this point.
- Cook cauliflower and peas (Personally, I just use microwave steamer bags because it's super quick for recipes during the week. You can steam fresh veggies yourself but ain't nobody got time for that over here).
- Spray a 9X13 baking dish with cooking spray and add cauliflower, peas, and ground beef to the pan. Pour 'cheese sauce' over the veggie/beef mixture and add a few Daiya shreds to the top. I also added a little extra pinch of sea salt here.
-Bake for 15 minutes and serve with your favorite warm biscuits or croissants!

Sweet T and a Honey B https://www.sweettandahoneyb.com/