I am often asked about cutting down on sugar - "Don't you miss eating 'fill in the blank'!?". The truth is, while I did deal with cravings at first, as my body got into balance, I stopped craving super sweet things all together. In fact, I have found that what used to be pleasurably sweet is often unbearably sweet for me now. My palate has completely changed.
With that said, there is one item that I do sometimes find myself day dreaming about, and it's one that I enjoyed every morning from the time I was around 5 or 6 years old.
My morning muffin (with tea) was such a ritual for me, and a hard one to break. A few weeks ago, I found myself thinking about muffins again, and decided to come up with an updated version- one that was way more nutrient dense and actually kept me full.
As you might have seen on Instagram, this muffin top eventually morphed into a pretty excellent hamburger bun.
- 1 medium cauliflower
- 2 eggs
- 5 tablespoons almond meal
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- almond butter for drizzle (optional)
- Heat oven to 400F
- Remove leaves and stem and chop cauliflower into florets
- In batches pulse the florets in a food processor until they resemble rice
- Combine rice with other ingredients and mix together.
- Divide into 5-6 balls and place on parchment paper covered baking sheet
- Bake for 40-45 minutes
- Broil on high for 5 minutes if you prefer more crispiness
BUNS: The sweeter spices worked just fine for me in the bun capacity, but if you are looking for more of a savory creation from the start, you could swap in cayenne, garlic powder and sea salt. To reheat as buns, I sliced in half and put in the toaster oven at 350 for 5 minutes which led to ultimate crispiness :)