For the cauliflower tater tots –
Fry two bags of green giant riced cauliflower in a skillet with avocado oil over medium high heat until browned. While those are cooking, whisk 1 egg in a large bowl and add in 1 1/2 cups shredded mozzarella with 2 cloves of minced garlic and some salt. When the cauliflower is done cooking, add it to the egg mixture immediately so it melts the cheese. Combine everything and form the tots. You want them to be a little flatter so they cook through. Bake at 400 for around 12 mins, flip and cook for about 5 more mins.
For 6 of them – 4g carbs, 1g fiber, 7g protein, 11g fat
Chicken strips –
Add chicken tenderloins to a bowl with 1/2 cup heavy cream and 1/2 tbsp white vinegar, a little paprika, salt and pepper. Refrigerate for at least 3 hours. In the mean time, add 4oz of cheddar cheese crisps (I used whisps brand) and 4 tbsp of almond flour to a sandwich baggie. Smash until fine but not powdery. Once the chicken is done sitting in the brine, coat both sides with the mixture. Bake at 400 for 10 mins, flip, bake for 10 more mins.
4g carbs, 1.1g fiber, 83g protein, 26g fat
Ranch –
3/4 cup mayo (I used follow your heart veganaise)
1/4 cup sour cream
1/2 tsp sea salt
1/2 tsp garlic powder
1 1/2 tbsp dried parsley
1/2 tsp onion powder
1/4 tsp dried dill
1 1/2 tsp white vinegar
1/4 tsp black pepper
A little bit of water as needed to thin out
2tbsp – 2g carbs, 1g fiber, 1g protein, 5g fat
by No_Butterscotch3354