Mel starts out the podcast by thanking listeners for voting for her Holman Prize entry. We’ll be sure to let you know when we have any additional results.
Mel and Jennifer Kern talk about the new Barre Method Level One workout: who it’s for, what it’s like, and many more. If you would like to contact Jennifer, you can visit her website for more information.
Peggy is back with “Let’s Eat,” and this time she’s talking about cauliflower, which is much more versatile than you might think.
Lisa closes out the podcast by sharing some helpful tips for finding older episodes and playing podcasts online.
Cauliflower recipes shared by Peggy:
- One 12-oz. russet potato
- 3 cups cauliflower florets
- 3 tbsp. fat-free half & half
- 1 tbsp. light whipped butter or light buttery spread
- 1/4 tsp. salt, or more to taste
- Optional seasoning: black pepper
- 2 tbsp. sour cream
Bring a large pot of water to a boil. Meanwhile, peel and cube potato.
Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 to 20 minutes, (or microwave for five to six minutes.)
Drain and transfer cauliflower and potato to a large bowl. Add half & half, sour cream, butter, and salt. Thoroughly mash and mix.
You can mix in a blender.
5-Ingredient Cauliflower “Fried Rice”
Prep Time: 15 min
Cook Time: 10 min
Yield: 4 servings
Recipe by: Christina from The Blissful Balance
This healthy spin on "Fried Rice" is the perfect side dish to any meal.
- 1 head cauliflower
- 1 bag frozen mixed vegetables
- 3 Eggland’s Best eggs (large), scrambled
- 2 tablespoon extra virgin olive oil
- ¼ cup low-sodium soy sauce, or more as you need
Clean and chop cauliflower head into florets.
In batches, using your food processor, pulse until ‘rice’ is formed. In a large saute pan over medium heat, add olive oil.
Add in cauliflower and vegetables. Cook for about ten minutes, or until fragrant.
Add in eggs and cook, stirring together until well-combined.
When eggs are cooked, turn off the heat.
Serve topped with sesame seeds, fresh cilantro, or chopped scallions.
- 1 head cauliflower, stalk removed
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 eggs, lightly beaten
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake an additional 10 minutes.
Recipe courtesy of Katie Lee
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