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| *Adapted from BeautyandtheFoodie |
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| *Adapted from BeautyandtheFoodie |
[8 Servings of 1 roll per serving: 1/4 Lean, 1/4 Green, 1-1/4 Condiment, 1 Fat]
Ingredients:
12 Tablespoon blanched almond flour (8 Fat)
1 ½ tsp baking powder (3 Condiment)
5 oz shredded Mozzarella cheese (1 Lean)
4 Tablespoon light cream cheese (4 Condiment)
1/2 cup mashed cauliflower (1 Green)
1/2 cup scallions (1 Green) *optional
2 eggs (2/3 Lean)
4 Tablespoon reduced fat Parmesan cheese (2 Condiment)
1 teaspoon garlic, minced (1 Condiment)
2 ounces reduced fat shredded cheese (1/3 Lean) *optional topping
Ingredients:
12 Tablespoon blanched almond flour (8 Fat)
1 ½ tsp baking powder (3 Condiment)
5 oz shredded Mozzarella cheese (1 Lean)
4 Tablespoon light cream cheese (4 Condiment)
1/2 cup mashed cauliflower (1 Green)
1/2 cup scallions (1 Green) *optional
2 eggs (2/3 Lean)
4 Tablespoon reduced fat Parmesan cheese (2 Condiment)
1 teaspoon garlic, minced (1 Condiment)
2 ounces reduced fat shredded cheese (1/3 Lean) *optional topping
Directions:
~Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F. (I prefer using a silicone muffin liner.)
~In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
~Melt the shredded Mozzarella and the cream cheese on the stove top (or in the microwave for 1 minute) until melted.
~Once the cheese has melted, add flour mix, cauliflower, scallions and eggs. Mix together.
~Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicone mat.
~Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
~Roll the small pieces into balls, and lightly roll the balls in a bowl of the Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
~Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
~Sprinkle the optional cheese over top of each roll, evenly.
~Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.
~Grease or spray with non-stick oil spray a muffin pan and preheat oven to 350 F. (I prefer using a silicone muffin liner.)
~In a mixing bowl combine the almond flour and the baking powder, mix well. Set aside.
~Melt the shredded Mozzarella and the cream cheese on the stove top (or in the microwave for 1 minute) until melted.
~Once the cheese has melted, add flour mix, cauliflower, scallions and eggs. Mix together.
~Grease hands and knead dough to form a sticky ball. Place the dough ball on a large sheet of baking paper or a silicone mat.
~Slice the dough ball into fourths. Then slice each quarter into 6 small pieces.
~Roll the small pieces into balls, and lightly roll the balls in a bowl of the Parmesan cheese to lightly coat them with Parmesan (this helps them be able to pull apart easily).
~Add 3 of the dough balls to each muffin cup in the muffin pan (this makes the 3 leaf clover).
~Sprinkle the optional cheese over top of each roll, evenly.
~Bake at 350 F for 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.
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(Average weightloss on an Optimal 5&1 plan, with the support of a coach, is 20 lbs)
