A Cheesy Solution for New Year’s Resolutions

Cheesy Riced Cauliflower

Let’s talk savvy New Year’s resolutions. We’ve all made them; we’ve all broken them. I have heard the catchphrase “New Year, New You” going around and it sounds overwhelming.

Here’s the thing: I like myself, so why would I go through the trouble of changing into a whole new me? Why would you? I’ll admit there are things I need to improve on but a whole new me, that’s too much to keep up with.

Let’s be honest, we are all in on Jan. 1 but by Jan. 31 we are sitting on the couch in our fuzzy socks drinking hot chocolate and eating cookies out of the bag instead of going to the gym and eating salad.

I encourage you to go about it differently this year. Try changing one thing instead of everything at once. For example, change one meal a week by adding fish to your menu. Any kind of fish you enjoy will work.

Bake it, air fry it, whatever floats your boat. Pair it with my Cheesy Riced Cauliflower. It’s filling without the guilt. Who knows, by February it might be on your menu more than once a week! In the end, the goal shouldn’t be to change you, just improve on the you that you already are.

Till next time, I will be Doin’ My Best at Cookin’ Savvy!

Cheesy Riced Cauliflower

  • 1          package (12 ounces) frozen riced cauliflower
  • 1          cup chicken broth
  • 4          tablespoons all-purpose flour
  • 1          cup shredded cheese of choice
  • 1/2       cup milk
  • 1/2       tablespoon garlic powder
  • salt, to taste
  • pepper, to taste

Cheesy Cauliflower with Salmon

  1. Preheat oven 425 F.
  2. Microwave packaged cauliflower face down 3 minutes.
  3. In skillet over medium heat, whisk chicken broth and flour until thick. Add cheese, milk, garlic and salt and pepper, to taste. Whisk until cheese is melted.
  4. Put thawed cauliflower in 9-by-11-inch baking dish. Pour cheese sauce over cauliflower and mix well. Bake 25-30 minutes until browning on top and bubbling.

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.