You Are What You Eat
I am always trying to find healthy recipes for my daughter. I want her to grow up eating the foods that can help to avoid many cancers and all those degenerative diseases that can be caused by poor diet choices. We all know what they are by now. It’s not fail safe of course, but many studies have shown a direct correlation between diet and health.
Familiarity
People make their Lifestyle choices, based on their environment and parents. We tend to eat the things we ate when we were growing up to a degree. We eat the foods our parents fed us. Some of us branch out, but most people eat the foods they are familiar with. This can change radically as we become adults of course.
Home Cooked is Best
My husband and I were both fed good wholesome food growing up. Coming from a country that had very little fast food over 35 years ago in rural areas, I never eat it, and wouldn’t dream of giving it to my daughter. My husband was born in America. Fast food is second nature to him, and he has a child that doesn’t like the taste of real, home cooked food.
Poor Ingredients
I first discovered Hot Pockets when my husband bought them home for his son. After reading the ingredients, I banished my daughter from even touching the box (which had more nutrition than the contents). I then found out that Two kinds of hot pockets were recalled recently, because of “diseased and unsound animals” being used to fill them. More.
Natural ‘v’ Chemical
This recipe is nothing like the highly processed, nutrition free, chemical and preservative laden hot pockets that you find in the store. Instead of a dead wheat flour casing, there is cancer fighting cauliflower. Instead of infected meat, these contents are low calorie, healthy and full of flavor. My daughter would like me to try making the next batch using broccoli, instead of cauliflower. What a wonderful idea! Here’s another cauliflower recipe you may like, Cauliflower and Spinach Breakfast Bread.
- 1 Head Cauliflower
- 3 Cloves Garlic – Crushed
- 1 Organic Free Range Egg
- 6oz Vegetarian Chorizo (I use Helen’s Kitchen Organic veggie Chorizo)
- 1 Onion/Splash or Spray Oil
- 1 Large Tomato – Chopped
- ¼ Cup Grated Mozzarella Cheese – Optional
- Freshly Ground Sea Salt and Black Pepper
- Blend cauliflower to fine breadcrumbs in the food processor.
- Place in a bowl with egg and seasoning and mix. Add a little cheese if you like.
- Roll out the size of the pocket you want and place on a baking tray with parchment paper. 6-8 inches square.
- Bake at 350F for 20-30 minutes, until golden and fully cooked. Test that it is solid so it doesn't fall apart.
- Chop Onion and brown in a skillet with a little heated oil. Add chorizo and cook for a few minutes. Add chopped tomato.
- Add chorizo to half of your baked pocket and fold over. Sprinkle a little cheese on top and broil to brown. You can also add some cheese and brown before you add the chorizo.
