Porcini Portobello Cauliflower Risotto

Try this easy, low carb Cauliflower “Risotto”. Perfect for a weeknight dinner or a cool evening when you are short on time. It’s gluten-free and grain free as well as vegetarian.


  • 16oz. bag riced cauliflower
  • 1oz. bag dried Porcinis (follow package directions to rehydrate and save soaking liquid)
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 tbsp. butter
  • red pepper flakes
  • 1 8oz. package of cremini (baby portobello) mushrooms, chopped
  • 1/2 cup beef broth
  • 2 tbsp. goat cheese
  • grated parmesan to top
  • salt and pepper


    Follow package directions on porcini to rehydrate.  Pour soaking liquid through a coffee filter and reserve. Chop porcini.

    Preheat skillet and melt butter. When butter begins to brown, add onion and pinch of red pepper flakes & salt. Saute until translucent.

Add chopped creminis and saute until they soften. Add chopped porcini and minced garlic. Saute for one minute.

Add in cauliflower and stir well. Saute for 1-2 minutes.

Add the reserved porcini liquid and beef broth.

Cover skillet and bring to a light bubble – then turn down the heat and simmer.

Cook, stirring once in a while for around 25 minutes or until desired consistency.

Stir in Goat cheese. Adjust seasonings.

Serve with fresh parmesan!


Jicama Avocado Salad with Cilantro Lime Dressing

Need a cool, crunchy salad for summer? Try this one by Amber St. Peter of Fettle Vegan . Did you know that Jicama is packed with inulin- a fiber that promotes gut health? Just a one cup serving provides half of the daily recommended amount of vitamin C and is low-glycemic & a great option for a LCHF lifestyle!


1 lb. Jicama (about 3 cups), peeled & cut into matchsticks
1 small red onion, diced
2 avocados, halved & cubed
1/4 cup cilantro, chopped
2 limes, juiced
salt & pepper to taste


Peel the jicama, chop into matchsticks, and place into a large mixing bowl. Add diced onions, avocado, cilantro, lime juice, salt and pepper. Use tongs to toss ingredients together, being careful not to mash the avocado too much. Serve on its own or with grain free chips. Makes about 4 cups. Enjoy!