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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

December 28, 2018/0 Comments/in Appetizers, Christmas, Side Dish, Vegan /by Cherie DeBrule

3D Vegetable Christmas Tree

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Author: Cherie | Taste & Review
Prep Time: 40 min
Total Time: 40 minutes

Ingredients

Scale

3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives

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Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.

Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.

Nutrition

Serving Size: 20
Calories: 68
Sugar: 2.9g
Sodium: 481mg
Fat: 3.8g
Saturated Fat: .2g
Carbohydrates: 7.7g
Fiber: 2.3g
Protein: 1.9g
Cholesterol: 0mg

Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

May 24, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

Olive Tomato Basil Fat Bombs

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

Ingredients

Scale

1 (8 0z) cream cheese package, softened at room tempature
¼ cup ghee
3 tablespoon fresh basil, finely chopped
1 garlic clove, finely chopped
1/3 cup sun dried tomatoes, drained and finely chopped
8 kalamata olives, pitted, chopped
1 ½ cup finely shredded parmesan cheese
¼ teaspoon freshly ground pepper

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Instructions

Line a small baking sheet with parchment paper and set aside.
On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 91
Sugar: 1
Sodium: 153
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 1
Protein: 3
Cholesterol: 23