Cheesy Garlic Roasted Sprouts

Today’s experiment; creamy cheese garlic roasted sprouts! I just felt if I ate another egg today, I may start screaming and never stop... 

Here’s what I did, if you want to try it yourself:

Halve the sprouts and fry them in a pan with a good glug of olive oil, until they start to brown.

Add a few shakes of garlic powder and a knob of butter; stir to coat and then pour into an ovenproof bowl. Roast in the oven for 7-8 minutes, remove and season with salt & pepper. 

Drizzle with a little double cream, cover with cheese (I used sliced gouda and grated Red Leicester, but anything would probably work) then return to the oven for 5-6 minutes.

Empty the glorious bowl of bubbly lushness onto a plate and go at it like a whirling dervish... 

I’m so happy right now! **pats full tummy**

Coconut & Chilli cauliflower rice.

INGREDIENTS:
1/2 large cauliflower

Handful of kale (chopped)

Handful of spinach (chopped) 

10 baby plum tomatoes (chopped)

1 large red chilli (chopped)

1tbsp butter or ghee

1/2 tbsp chilli oil

1tbsp coconut oil

2tsp Garlic powder

1tsp onion powder

1tsp stock powder

METHOD:
Grate the cauliflower to make your rice.

Melt the butter in a large pan with the chilli oil, add the rice and give it a good stir to coat; let it cook for a few minutes to soften.

Add the coconut oil, allow it to melt if solid, then stir in the remaining ingredients and cook through. 

Season with Himalayan pink salt.