Embracing Pomalo with Cauliflower Mac and Cheese

Embracing Pomalo This Holiday Season with Cauliflower Truffle Mac & Cheese

The holidays are a time for joy, togetherness, and sometimes a little bit of stress. This year, why not embrace the Croatian philosophy of pomalo? Translating to “take it easy” or “slow down,” pomalo invites us to savor the moment, and let go of the rush and hustle that sometimes creeps up on us.

What better way to embody this relaxed mindset than through food? Enter Cauliflower Truffle Mac and Cheese, a decadent yet comforting dish that’s perfect for the holiday table.

My version of mac and cheese takes this classic dish and elevates it with Minced Black truffle.

The creamy cauliflower truffle is indulgent and luxurious, transforming an everyday dish into something special for the holidays.

The best part? It’s easy to make, so you'll spend less time in the kitchen and more time enjoying what matters most—family, friends, and the beauty of the season.

While this dish bakes, take a moment to enjoy the little things—a warm cup of tea, a favorite holiday song, or the simple beauty of your holiday decor. Share the philosophy of pomelo with your loved ones by creating a relaxed and joyful dining experience where the food is delicious, and the company is nourishing.

My Recipe

Ingredients

8 cups of cauliflower florets 

2 tablespoons of extra virgin olive oil 

1 cup of grated truffle cheddar cheese 

150 g Boursin truffle salt (full package)

1 teaspoon minced truffle in a jar 

1 cup of milk

4 tablespoons butter

InstRuctions

1. Preheat oven to 425 F

2. Place cauliflower florets onto a baking sheet, drizzle with olive oil, and sprinkle with salt

3. Roast in the oven for 20 minutes

4. In a separate saucepan over medium heat, add butter.  When it melts add milk and whisk for a minute.

5. Add the Bourisn cheese, whisk until smooth and creamy.

6. To the cheese sauce add the minced truffle and shredded cheese and whisk until smooth. 

7. Stir in the roasted cauliflower into the cheese sauce until evenly coated.

8. Transfer to casserole dish place into a 350 F oven and bake for 15 minutes.

Cranberry Sauce with a Croatian twist

I love making the holidays extra special with my homemade cranberry sauce with a Croatian twist. The depth of flavour will have you adding this cranberry sauce to everything. This past summer while in Croatia I made sure to add Prošek to my list of things to bring back with me. Prošek is a sweet dessert wine that is traditionally from the southern area of Dalmatia, Croatia. It is made using dried wine grapes in the passito method. This method of winemaking is made from grapes that have been dried off the wine to concentrate the juices.

My cranberry sauce is the perfect accompaniment with turkey or lamb.

Ingredients

1/4 sugar or your sugar substitute I used coconut sugar

1/2 cup of Prošek

1 1/2 cups cranberries

1 orange (juice of orange)

Directions

1. Rinse and wash cranberries in a colander.

2. Place the sugar and Prošek in a medium saucepan on high heat and bring to a boil. Stir until sugar dissolves.

3. Add the orange juice

4. Add the cranberries and cook until they burst about 5 -8 minutes. Keep an eye on them so that it doesn’t overbuild or burn. Stirring often.

5. Take off heat and allow to cool (Note: the cranberry sauce will continue to thicken once cooled) If you find it a little thick add a splash of water and mix.

I love cranberry sauce with appetizers as well. Here I took some gluten-free crackers, added Boursin truffle cheese and topped with my cranberry sauce.

Gluten Free Apple Crisp

I love Autumn; everything from apple picking at our local orchard to all the great baking in my kitchen. The sights, sounds and smells of the season truly bring me warmth and comfort. I decided to re-create a childhood favourite- Apple Crisp- but made it gluten-free and let me tell you it’s Crolicious. While this recipe is in no way Croatian, it does however remind me of my Mom’s apple baking every Saturday morning.

Our apple orchard haul. Love all the different varieties of apples

You don’t have to completely cover the apples with crumble

Fresh out of the oven

Preheat oven to 350F

FILLING

5 cups of peeled and sliced apples

1 teaspoon cinnamon

1/4 teaspoon allspice

Crumble

2/3 cups almond flour

1/2 cup gluten free oats

1/2 brown sugar (use what brand you love)

1/2 cup melted unsalted butter

1/2 teaspoon cinnamon

1/4 teaspoon all spice

DIRECTIONS

Preheat oven to 350 F

1. Grease a 9-inch pie dish

2. Spread the apples in the pie dish, sprinkle cinnamon and allspice on the apples and give them a gentle toss.

3. Crumble topping: in a bowl add the almond flour, oats, and brown sugar, cinnamon, allspice whisk together.

4. Then add melted butter and combine

5. Sprinkle the crumble over the apples and bake for about 35 minutes

Gluten-free Croatian Knedle with Prunes

Gluten-free Croatian Dumplings aka Knedle. Knedle, are traditionally made with plums but mine are a little more fibre-rich with prunes. While knedle with prunes lacks the juiciness that plums offer, they provide the perfect little bit of sweet deliciousness you crave from a potato dumpling. They are bite-sized and satisfying. Plus research has shown that bite-sized food is more rewarding and leads to greater feelings of fullness than one large piece of food.Study here. Don’t take my word for it, try it yourself.

Ingredients

2 russet potatoes, peeled, boiled, mashed and cooled. I used this Potato gadget

1 cup gluten-free flour I love this one Here

1/4 cup butter (soften)

1 egg

1/2 teaspoon salt

10-15 prunes

1/4 cup gluten-free breadcrumbs

plum jam (optional)

For the brown butter topping

1/4 unsalted butter

1/4 gluten-free bread crumbs

3-4 sage leafs

Directions

On a clean counter add the cooled and mashed potatoes, add the flour, eggs, bread crumbs, and salt. Mix well until all the ingredients are combined and the dough is formed.

2. Place a large pot of salted water to boil.

3. Roll out dough to about 1-inch thickness, if you are using plum jam (optional) add a bit on each square

4.. Cut the dough into squares (enough to cover and wrap the prunes) Separately, enclose each prune so that a ball forms. You can seal the edges by getting some water and sealing it completely closed.

5. Once all the prunes are covered in a ball of dough, gently add them to the boiling water. Cook for about 5 -6 minutes, you will see the balls rising to the top.

6. Scoop out and add to a casserole dish.

Brown butter topping

(Preheat oven to 350 F)

7. Place a pan on medium heat, add butter and slowly melt. Add sage and gluten-free bread crumbs. Mix constantly to not burn the breadcrumbs. Cook for about 3 minutes. Using a large spoon scope a small amount of brown butter bread crumbs on each knedle.

8. Place the casserole dish in the oven and allow to bake for about 20 minutes.

9. Serve and Enjoy.

Octopus salad on Croatian island Palmižana

Palmižana- near the island of Hvar off the Dalmatian coast is one of a chain known as the Pakleni islands. Once a place where only few would venture off to escape the busyness of life. 

Today, many flock there to seek a quality experience and immerse themselves in nature's bed of tranquillity.  Frolicking on the island is as much about stimulating all five senses as it is about allowing nature to heal our bodies and minds from hustle culture. The botanical gardens of Palmižana are surrounded with tree-like opuntias (aka prickly pear),  cacti, olives and many different kinds of aromatic herbs and plants.

I sought out this peaceful island to fully experience the Croatian art of Pomalo that I write about in my book. Once our boat docked, I made my way on a path surrounded by eucalyptus and succulents instantly allowing my mind to focus on the present moment. Nothing else seemed to matter except for the lush and enormous botanicals in my sight of view. The windy path led us to the beach where we planted ourselves for a day of relaxation.

Once in a rested state, I began to seek out a casual laid-back restaurant.  Fresh, simple and tasty were on my mind.  I got exactly what I craved at Toto’s restaurant. 

Bursting with Adriatic flavours, my octopus salad with crunchy celery, parsley, lemon juice and local olive oil perfectly satiated my hunger.  The staff at Toto’s were attentive allowing us to take our time perusing the menu.  They were knowledgeable and adaptive while making plenty of room in the shade for our family. 

Palmižana is the perfect retreat that brings my book Pomalo: Croatia’s Secret to Happy to life in vivid colour.

Peach, Prosciutto and Parmesan

It’s peach season and I wanted to make a dish that is reminiscent of Croatia.  As many of you know I love buying food products as souvenirs, and this Dalmatinski Pršut is the gift that keeps on giving.

My new creation is a take on a TikTok trend.  Remember the parmesan-crusted roasted potatoes?  Well, instead of the potatoes I added cauliflower and prosciutto.  I  grated parmesan cheese and spread it evenly on a baking sheet and then added cauliflower slices.  This allows the cheese to get crispy!

Step 1: Grate the parmesan cheese and add fresh slices of basil.  Spread the cheese evenly on the baking sheet.

Step 2 Take the cauliflower slices and place them on the cheese.  Brush each cauliflower steak with olive oil.

Step3:: Bake for 20 minutes at 400 F then remove from oven and add prosciutto around the bread.  Placing it back in the oven for 10 minutes until it gets crispy.

Step 4: Layer the ingredients.  Take out the cauliflower and add prosciutto, peaches and fresh basil leaves

Ingredients
1 head of cauliflower cut into 1-inch thick slices

1/2 cup grated parmesan cheese

1 tablespoon fresh basil

5 prosciutto slices

1 peach sliced

warm honey (optional)

Directions

Preheat oven to 400 F

On a baking sheet mix the parmesan cheese and basil.  Spread evenly on the baking sheet.  Put cauliflower on top of the grated cheese, and brush a little bit of olive oil on each cauliflower.

Bake for 20 minutes, then remove from oven and add slices of prosciutto around the cauliflower steaks. Place back in the oven and back for 10 minutes longer

Using the spatula remove the cheesy cauliflower from the baking sheet and add to a plate, arrange the prosciutto on top and then add peach slices with basil, and drizzle warm honey if using.

Tuna Steaks- The Croatian Pomalo way

Creating a Pomalo-food experience in Croatia starts at the street market, where one purchases fresh ingredients. You can start with an idea; for me, it all started with this fresh tuna I picked up. I then worked around the tuna to create other extraordinary simple dishes. I picked up some citrus, fresh parsley, garlic and extra virgin olive oil. This would become the base of my marinade. A positive food experience is not just about eating the meal, as it is about the experience of preparing and creating lasting memories. Cooking is as important to the food experience as meal preparation and dining. Living a Pomalo Croatian-inspired life involves taking a few extra moments to pick out fresh ingredients and setting an inviting tablescape. It's also about planning your days with intention and care.

Tuna marinade

2 tablespoons lemon juice

1 tablespoon orange juice

2 cloves of garlic minced

1 tablespoon olive oil

1 tablespoon chopped parsley

¼ teaspoon kosher salt

¼ teaspoon pepper

Directions

In a bowl combine the lemon juice, oil, garlic, and parsley, salt and pepper.  

Pour over the tuna steaks.  Cover and refrigerate for up to 30 minutes.  

Grill on BBQ - 3 minutes per side. Once complete allow tuna steaks to rest for 2 minutes before eating. The centre should be pink.

Dobar Tek.

Adriatic Tuna Salad Without Mayo

My Crolicious tuna salad is packed with bold and delicious flavours. You will be amazed at this mayo-free, gluten-free, low-carb tuna salad. It takes about 15 minutes to prepare. This dish is perfect for your no-cooking Friday.

The Tuna salad is perfect for lunch or a light dinner. Here are some quick tips

1.  Drain the life out of the canned tuna. Otherwise, it will be mushy and not taste as great.

2. Chop your vegetable into small, even pieces.

3. Use fresh lemon juice vs. bottled lemon juice.

4. Use fresh herbs vs dried ones.

5. Crumble the tuna. You don’t want large chunks. 

Ingredients for Dressing

1 teaspoon Dijon mustard

The zest of one lemon

The juice of 1 lemon

1 tablespoon chopped chives

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon salt and pepper

For the Tuna Salad

3 cans of tuna (solid white albacore tuna in spring water drained well)

1/4 cup chickpeas

1 celery stalk chopped

1 Persian cucumber chopped

1/2 shallot chopped

1/4 cup kalmata olives

3-4 radishes. stem removed and chopped

4-5 basil leaves chopped -about 1/4 cup

Directions

1. In a small bowl whisk together Dijon mustard, lemon juice, and lemon zest., chopped chives. Add the olive oil, salt, and pepper. Whisk and set aside.

2. In a large bowl, add canned tuna, with chopped vegetables, Kalamata olives, and chopped fresh basil. Mix to combine

3. Pour the dressing over the tuna salad, and gently mix to combine all the delicious ingredients

4. Cover and refrigerate for 30 minutes before serving

5. When ready to serve, toss again and enjoy.

Gluten Free Orange Pound Cake

Slowing down was the biggest thing that helped me become healthier and shed my unnecessary weight. You heard me right; it wasn’t about racing to the finish line; instead, I was intentionally moving through my day. Pomalo, becoming very clear on my thoughts and actions and being deliberate on how I spend my time.

I will be taking time to pause and reflect on this Mother’s Day weekend. I find that when I am in a relaxed state of mind; I make better food choices and better decisions about my schedule. Bonus, slowing down seems to help my creativity. Overall, I am a much better mother when I relax and focus on one thing at a time. For me, slowing down allows my body and mind to recharge, allowing me to get clarity on my actual goals and not the ones I think I should be chasing. With that, I introduce my gluten-free orange pound cake.

Gluten Free Orange pound cake with glaze

Ingredients

1/2 cup of coconut sugar

Zest of 2 oranges

1 cup of unsalted butter

4 large eggs (room temperature)

1/2 teaspoon vanilla

2 cups gluten-free flour

2/3 cup almond flour

1 tablespoon baking powder

1/2 teaspoons xanthin gum

Pinch of salt

1/2 cup of freshly squeezed orange juice

Orange Icing

1 cup of powdered icing sugar

6 teaspoons orange juice

Directions

Turn oven on 350 F and line a loaf pan with parchment paper.

1. Add orange zest to coconut sugar and rub the zest into the sugar, this will release the essential oils

2. In a separate mixing bowl mix the butter, add the sugar with orange zest and mix until combined.

3. Add the eggs, one at a time.  Mixing well after each egg until combined.

4. Add the vanilla and mix until combined

5. In a separate bowl sift together the flour, almond flour, baking powder, xanthan gum and salt.

6. Important- Alternately add the dry ingredients (in three batches and orange juice in 2 batches) to the butter and sugar bowl.  Whisking well after each addition until the batter is smooth

7. Transfer the cake batter to a prepared loaf tin and bake for 1 hour.

ICING

In a mixing bowl add icing sugar and then orange juice, if it feels too dry add more juice, one teaspoon at a time.

Pour over cooled orange loaf and ENJOY.

Bacvice Inspired Steak

Welcome to my Croatian-inspired Pomalo table- where I help you slow down and savour life through delicious food. I was flipping through some of my memories on my iPhone from last summer and stumbled across our time in Bacvice Beach. Today, I decided to create a steak dish that infuses the flavours of the Adriatic.

If you're anything like me, you like to mix up a few luxury experiences with some down-to-earth fun. Bacvice Beach is a sandy beach just a stone's throw from Split's Old Town- not precisely your upscale beach resort, but the warm Adriatic air seems to cure most ailments. Pack your towel, and bring your beach umbrellas. Stay until sundown, then head to the many restaurants and nightclubs near the beach for dinner and drinks. One of my favourites was Tortuga Grill and Pub.

I enjoyed the place's vibe so much that I wanted to create my steak tonight to remind me of this experience.

Here is my Bacvice Beach-inspired Steak: perfect for a quick weeknight meal that will have you thinking it was prepared by the chef at the restaurant.

Ingredients

1 pound of Flank Steak

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil preferably from Croatia

1 tablespoon fresh rosemary chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Garlic

Directions

1. Whisk balsamic vinegar, extra virgin olive oil and rosemary in a bowl. This is your marinade. Pour marinade over the steak and place in the fridge for at least 30 minutes.

Remove from fridge and allow to rest on the kitchen counter for 30 minutes.

2. Season steak with salt and pepper

3. Heat a large cast iron frying pan on high heat. Place steak in a hot pan. Let sear for 3-4 minutes until well browned. Use your tongs to lift it up to see if it’s browned. Flip and sear the other side for 3-4 minutes,

4. Remove from heat and let steak continue to cook for five to ten minutes in the heat of the pan.

5. Check for doneness. Using a meat thermometer stick into the thickest part of the steak. for very rare it will read 125F, for rate 130F, and for medium 135 F.

6. Remove steak from pan and place on cutting board and let rest for 10 minutes, covered in aluminum foil.

7. Alice thinly, at an angle, across the grain. Dobar Tek

Crolicious Pizza

Croatian cuisine is influenced by its neighbouring countries like Italy and Hungary. As such, the famous Italian pizza made its way into the hearts and stomachs of many Croatians. One of my favourite pizzas to order on the Adriatic Coast is a pizza Margherita. I’ve heard Italians call it a simple pizza originating from Naples. The Crolicious way to savour this bubbly crusted pizza with homemade sauce, fresh mozzarella and basil is with a generous drizzle of Croatian extra virgin olive oil. I made my low-carb and gluten-free version using fresh zucchini as the crust. Now join me and let’s make this Crolicious pizza.

Ingredients

• 6 fresh zucchini grated (about 3 cups grated)

• 1 teaspoon salt

• 2 eggs

• 1/2 cup mozzarella cheese

• 1/4 parmesan cheese

• 1/4 almond flour

Preheat over to 400 F

1. For best results, add salt to the grated zucchini, and allow it to sit for 5 minutes. In batches take handfuls of grated zucchini and squeeze out access water. Repeat this process until most water is out of the zucchini.

2. Add eggs, mozzarella cheese, parmesan cheese, and almond flour to the zucchini and mix them.

3. On a circular 10-inch pizza pan add a piece of parchment paper and begin spreading the zucchini mixture to resemble the pizza crust.

4. Bake for 10 minutes.

5. Remove the pizza from the oven and allow it to rest for 10 minutes before adding your favourite toppings.

6. Add pizza sauce and mozzarella cheese.

7. Bake in the oven for about 5 minutes until cheese melts

8. Once out of the oven drizzle your extra virgin olive oil and Enjoy or Dobar Tek.

Croatian Crock pot Soup-Manestra

Crock pot cooking is so easy during the weekdays. I gather the ingredients the night before, so that when I wake up I have everything at the my finger tips- very little thinking required. Today, on this chilly January day I am making a soup that reminds me of the warm Adriatic Coast. The funny thing about Croatian cuisine is that it’s influenced by its surrounding countries, Italy, Austria, Hungary. Manestra is a soup found in the Croatian region of Istria. It usually takes hours to stew and simmer, which makes it perfect in crock pot cooking. As the name suggests, it is very similar to the Italian minestrone soup. The Croatian version includes some pork ribs if you want, but I am making todays version vegetarian.

Ingredients

1 cap 796 ML diced tomatoes

1 tablespoon tomato paste

2 cups vegetable broth (or mushroom broth)

1 cup water

1 cup carrots chopped

1 cup celery chopped

1 parmesan rind (I usually save several in fridge)

2 galic cloves minced’

1 shallot chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon Vegeta (Croatian all spice) or Salt

1 cup zucchini chopped

1 cup kale chopped

***Pork ribs 5 oz*** if using

Directions

1 Add the diced tomatoes, tomato paste, vegetable stock, water, carrots, shallots, celery, parmesan rind, vegetable stock, garlic, oregano, basil, vegeta (or salt), and pork ribs if using to crock pot. Set on high for 3- 4 hours.

2. Add in zucchini and kale for the last 2o minutes of cooking. Otherwise the zucchini will be too mushy if you add it in step 1.

3. Serve with parmesan shavings, and fresh chopped basil.

Mushroom Risotto

We move through our days so quickly. We tell ourselves we don’t have time for the mundane things, like grating fresh cauliflower resembling rice. Oh please I’ll buy the prepared, frozen bag. While I do buy and use frozen cauliflower rice, I found freshly grated cauliflower elevates my dishes to a new level and taste.

I love risotto, and I enjoy it when it’s low carb and gluten free as a way to lower my risk of type 2 diabetes and other chronic conditions such as arthritis an autoimmune and inflammatory disease which means that your immune system attacks healthy cells in your body by mistake, causing inflammation (painful swelling) in the affected parts of the body. While I do suffer from chronic lower back pain, I found that sticking to mostly a lower-carb, gluten free diet helps with my overall health and mental well-being. That’s not to say that I never eat carbs, I do but in moderation. This balanced approach to eating has helped me tremendously, as I move through my days with more ease and overall happiness. Moderation is key. Now back to my mushroom cauliflower risotto.

Risotto reminds me of the Adriatic as it’s mostly served with squid, or as a vegetarian dish with lots of seasonal veggies. I opted to make my version with mushrooms, shallots and lots of freshly grated parmesan cheese.

Ingrediets

2 tablespoons extra virgin olive oil

1 shallot chopped

1 teaspoon salt

1 cup mushrooms chopped into quartered

1 teaspoon fresh herbs I used dill and basil, you can also use parsley, cilantro, oregano

1 head of cauliflower grated (approx 3 cups)

1/2 cup of mushroom broth or vegetable stock

2 tablespoons salted butter

1/4 cup fresh grated parmesan cheese

Directions:

-Place a large nonstick pan over medium heat. Add extra virgin olive oil and shallots. Saute for 5 minutes until shallots become soft and translucent.

-Add quartered mushrooms and sauté for another 5 minutes , mixing often as not to burn

-Add cauliflower rice, vegetable stock, salt and pepper. Cook on medium heat for 10 minutes stirring often.

-Remove from heat and add fresh herbs, I used dill and basil, butter and parmesan cheese. Mix through and serve right away.

-Optional- drizzle some extra virign olive oil on top.

Croatian Appetizer-Tuna Pate

Take your boring canned tuna and transform it into something decadent and delicious in less than 10 minutes.  Pate or Pasteta in Croatian is a true delicacy, but of course I didn’t know that growing up.  It was in second grade when I remember my first taste of liver pate. I wondered why all my friends didn’t have the same sandwich in their lunchbox. Everyday, my Mother schmeared a generous portion of pate on rye bread.   I have fond memories of going to our Croatian delicatessen and hearing my Mother tell the owner she wanted a little piece of pasteta.  

I eventually stopped eating pate, when I found out it was made of liver.  The food suddenly lost its appeal.  Decades later, when I returned to Croatia I became re-united with my childhood love.  One caveat, it was Tuna pate that pulled at my heart strings and taste buds.  Tuna pate seemed to be on every restaurant menu in the Adriatic coast. When it came time to prepare a dish for this World Cup soccer match, I closed my eyes and tried to remember all the foods that brought me joy this past summer in Croatia, and tuna pate was top of mind.

Pasteta is traditionally served with bread, crackers, or vegetables.  I enjoy eating mine with gluten free pretzels and cauliflower crackers. Tuna pasteta is served cold pro tip chilling it for a couple days will enrich its flavours.  It’s amazing to serve as an appetizer or for Tea party.  Here are the ingredients that I used in my tuna pate:

Ingredients

1 Canned tuna in water

1/4 cup cream cheese

1 teaspoon chopped fresh dill

2 small Spring scallions- chop the scallions into small pieces

1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

Paprika seasoning

Capers on the side

Directions

1. Drain tuna and place in food processor along with cream cheese.  Pulse until well combined. Add remaining ingredients and pulse a couple times until combined and creamy.

2. Serve on a plate with your favourite gluten free crackers, or pretzels alongside capers.  Don’t forget to add a sprinkle of paprika on top on each dollop of pate.

Cabbage Soup-no diets here

My approach to healthy living does not include unsustainable fad diet. I believe in creating a healthy and beautiful lifestyle with a more balanced approach to eating. A lifestyle mindset approach is finding foods that match your weight loss goals over your life span; while adapting new habits and behaviours to match. For me that includes taking all my childhood favourite Croatian foods and creating a modern low carb gluten free spin. I don’t feel like I’m depriving or restricting at all. More importantly I find the taste of the dishes similar to how my Mother use to make them when I was a little girl. Grah (beans in Croatian) and Zelje (cabbage) was something we had regularly. My modern twist has a few different ingredients. This healthy and quick soup is made in minutes. Easy to make after a long day at work.

To store, allow the soup to complete cool before adding to air tight container which can be refrigerated for 3 days.

INGREDIENTS.

• 2 tablespoons extra-virgin olive oil

• 2 shallots

• 2 medium carrots, chopped

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1/4 teaspoon ground pepper

• 1/4 teaspoon salt

• 6 cups low-sodium vegetable broth

• 1 medium head green cabbage, halved and thinly sliced- I used a mandolin

• 1 cup chopped kale

• 2 tablespoons tomato paste

• 1/2 cup black beans

Directions

• Step 1

  Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add garlic pepper and salt and cook, stirring constantly for 2 minutes.

• Step 2

  Add cabbage, kale and broth. Increase heat to medium-high and bring to a boil and add tomato paste Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes. Near the end drop in the black beans and stir to combine.

• Garnish with parsley or dill or chives.

Tagged: lowcarbmom, lowcarb recipes, lowcarb, gluten free food, gluten free, gluten free foods, soup, croatian food, croatian cabbage soup

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Gluten free Mac & Cheese

Roasted Squash Cauliflower Mac N’Cheese

Making simple substitutions to your favourite meals is a great starting point to a  healthier lifestyle.  However most of us are creatures of habit.  We eat the same foods, shop at the same grocery stores, repeat the same recipes, and continue on with the same routines.  But if you are serious about eating healthier and losing weight, you NEED TO START thinking differently.  Your mind will come up with many reasons why replacing pasta for cauliflower is a bad idea.  The first step in making a lifestyle change is awareness of your habits.  Habits become automatic, learned behaviours; which are much stronger than the new habits you are trying to incorporate.  Even people who change their bad eating habits can easily fall back on their old ways during stressful times.

That’s why it’s important to keep in mind that making these simple substitutions will help you reach your goal of better health and losing weight.

Let’s THINK about this meal as adding healthy foods to your meal rather than removing foods which makes you feel deprived.  Adding new ingredients to your favourite dish feels like an accomplishment rather than a punishment.

This healthier version of Mac and cheese is made with lots of tasty and healthy options, like butternut squash, cauliflower, and cheese.  I promise you will feel comforted with this creamy velvety take on a classic.

Ingredients

1 medium size butternut squash

2 tablespoons of extra virgin olive oil

1 cup of vegetable stock

1/2 cup of cream

1/2 cup of gruyere cheese

1/2 cup of cheddar cheese

Fine sea salt, and freshly cracked pepper

4 cups of cauliflower cut in small pieces

Instructions

1. Preheat oven to 400 F

2. Cut butternut squash in half and scoop out seeds, cut into cubes

3. Break the cauliflower up into florets- making sure its the same size as butternut squash

4. Place vegetables on a large non-stick baking sheet- making sure cauliflower florets can easily spread out in single layer

5. Drizzle extra virgin olive oil and salt over the squash and cauliflower

6. Place in oven and roast for 30 minutes or until soft and gently browned

7. Remove roosted squash from oven and add in separate bowl, along with your vegetable stock, using a high speed food processor blend the squash until a smooth puree is formed.

8. Return the butternut squash puree to the stovetop in a pot over medium heat

9. Add cream, stir and add gruyere cheese and cheddar- mix until combined, add your roasted cauliflower.

10. Pour the whole thing into casserole dish, top with more cheese if you desire, along with pumpkin seeds, basil and crispy pancetta optional)

Coffee and Cake-the Croatian way

After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.

After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.

I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.

Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.

Ingredients

2 1/2 cups almond flour

1/4 cup coconut flour

1 cup ricotta cheese

1/2 cup monk fruit

1/4 cup of softened butter

1/4 cup lemon juice

4 teaspoons lemon zest

3 whole eggs

1 egg yolk

1/2 teaspoon vanilla extract

2 teaspoons baking power

INSTRUCTIONS

Preheat oven to 375 F, and grease your 9 inch springform pan.

DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.

WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.

Pour the batter in a 9 inch springform pan and smooth out using another spoon.

Bake for 40 minutes .

Optional top with powerdered sweetener and toasted almond slices.

Keto Lowcarb Polenta

Croatian’s love their polenta, and my gluten-free low carb cheesy recipe takes this dish to new levels. My version of this staple Croatian dish has all the flavours and textures of a true classic, but without all the carbs. In Croatia, polenta is typically made with cornmeal, and served with a sauce. I made mine with yellow squash which resembles its cousin the ‘zucchini’. Along with the finest cheesy and buttery ingredients.

My polenta is so easy to make and perfect as a side dish. Plus this healthy low carb alternative to a traditional polenta is made in half the time.

In certain regions of Croatia polenta is called zganci, and is typically eaten with cream, yogurt, or kefir for breakfast.

As you can see, there are many ways to enjoy this low carb gluten free version of polenta. Serve it as is, or add a dollop of sour cream or as my oldest son did enjoy with a Dalmatian beef stew (Pasticada). YUM, so decisions.

Low Carb Polenta

Ingredients

3 medium yellow squash which is right beside the Zucchini in the supermarket

2 tablespoons of unsalted butter

1/4 cup  full fat cream cheese

1/4 cup Parmesan cheese

1.4 teaspoon black pepper

Salt

Directions

1. Cut off ends of squash and chop, as shown in first picture. Add squash in food processor and finely chop until it resembles fine corse texture.

2. In a sauce pan add butter over medium heat, allow butter to melt.  Add finely chopped squash from the food processor to pan and simmer for 5 minutes on medium heat.

3. Add the cream cheese and mix until melted and combine.  Add parmesan cheese then cook over low/medium until cheese is fully melted and combined. Enjoy.

What are the benefits of bone broth?

Croatian families have been consuming bone broth for-Ever. Typically, if you enter a Croatian home on a Saturday morning you will smell ‘goveda juha” (beef broth) slowing simmering on the stove top. When I was a young girl I remember my Mother telling me the importance of juha, but I quickly dismissed her and thought this flavoured water was boring.

Of course, it wasn’t unlit I noticed a trend in the food blog scene that I found myself leaning in and listening. Turns out there’s a lot of health benefits and nutrients in the bones and tissues of the animals that make up a tasty broth.

According to Medical News Today, bones themselves are rich in vitamins and nutrients like calcium. magnesium and phosphorous. Also, brewing the connective tissue’s into bone broth provides the body with natural compounds from the cartilage. Cooking collagen turns it to gelatin which provides the body with amino acids, which are the building blocks of proteins.

The Canadian Digestive Health Foundation, states that bone broth is great for gut health. The nutrients in bone broth, collagen, glycine and glutamine, have all been shown to sooth gut irritation and inflammation.

Traveling to Croatia, especially the countryside you will find Juha on most menus. It’s a great way to start your meal as it has a low glycemic index, which helps to control blood pressure and insulin. Plus, it gives your skin a beautiful glow and your body a burst of energy. Simply request bone broth without noddles for a lowcarb or gluten free option.

So if you’re traveling to Croatia this summer remember to “Ladle Up” on the Juha-aka Liquid Gold- your gut and skin will thank you.