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!


Success Lies in Habits

My philosophy is that success lies in habits. Choices. Not regimented structure. Think proper portions. Swap outs. Think categories when it comes to food.

Eat more from the veggie category and less from the simple carbohydrate category (as an example).

I love this advice from Dr. Nadolsky,

“Structured meal plans work for short term goals, but in the end, you have to develop certain habits to keep the fat off.”

In order for a habit to stick, it needs to be small, measurable and achievable. Food can be complicated but it doesn’t have to be. Reach out to me if I can help.

Veggie Lasagna

Veggie LasagnaCheesy, filling, and packed with veggies, this vegetarian lasagna is the real deal. It’s bursting with fresh flavors from herbs and three different kinds of cheese, and it’s sure to please adults and children alike. The casserole makes 12 servings! It’s perfect for meal prep, or freeze leftovers in individual portions and reheat for an easy dinner when there’s no time to cook.

Total Time: 2 hrs. 7 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 47 min.
Yield: 12 servings

1 lb. dry whole grain lasagna pasta
Hot water
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, shredded
4 cloves garlic, chopped
3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
2 Tbsp. finely chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups fresh baby spinach, chopped
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick cooking spray

1. Preheat oven to 350° F.
2. Cook pasta in water according to package directions. Drain. Set aside.
3. Heat oil in medium saucepan over medium-high heat.
4. Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.
7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.
8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.
9. Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remaining 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.
10. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.
11. Let sit for 5 minutes before cutting.

• No-boil lasagna pasta is available in many markets, and can make preparation really easy.
• Add ½ cup water with 3 cups tomato sauce if using no-boil pasta.

*courtesy of Team Beachbody