Cranberry Sauce

1 teaspoon Corn Starch

1/2 cup Monk Fruit Powder

1/2 cup Water

1 cup Raspberries

2 cups Cranberries (fresh or frozen)

Puree Cranberries and set aside. In a saucepan combine Corn Starch, Monk Fruit Powder and water. Stir on low heat until dissolved. Add raspberries and cranberries. Turn up the heat to medium high heat stirring constantly until it starts to simmer. Remove from heat when the mixture starts to get thicker like jam.

Amount per serving – 1 tablespoon = 2 g carbs 1 g sugars

This cranberry sauce is super easy and delicious blend of tart and sweet. This sauce is not only gluten-free and vegan but also diabetic friendly too.

Buffalo Style Cauliflower

I found this recipe from JJ Virgin I love this alternative to Chicken Wings. I made some slight changes to this recipe.

1 Head Cauliflower

2 tbsp Avocado Oil

1 tsp ground Cumin

1 tsp Garlic powder

1/2 tsp Turmeric

2 tbsp smoked Paprika

1/4 tsp salt

*1/2 tsp New Mexico chile powder (*optional for extra spice)

Preheat oven 475 to In a small bowl, mix all seasonings together. In a large bowl, thoroughly coat Cauliflower with oil. Sprinkle seasonings on cauliflower and stir until well coated. Bake on a cookie sheet for 10 minutes. Remove from oven place cauliflower back in large bowl, coat with 1/4 cup favorite hot sauce. Place back in over for an additional 5-8 minutes.

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