Ingredients:

1/3 cup Sour Cream

1/3 cup Mayonnaise

1 Tbsp Mustard

2 tsp Parsley Flakes

1/2 tsp Garlic Powder

2 bags (12 oz each) Steamable Cauliflower

6 Hard-Boiled Eggs (rough chop)

2 Tbsp Chopped Pickles

Salt and Pepper to taste

Directions:

1. Steam cauliflower per bag instructions.
2. Spread out on paper towel and allow to cool (and dry) until you can use your hands to break up the florets into bite size pieces.
3. Mix all ingredients together in large bowl until all of the cauliflower is covered. Salt and pepper as needed.
4. Cover and refrigerate for at least 1 hour. The longer you leave it in the better the flavors combine. If you can plan to do it the day before, its even better!

Ingredients:

1 cup chopped rhubarb

1/2 pound strawberries halved

1/2 tsp lemon juice

1/8 cup water

1/2 cup erythritol (divided into 1/4 cups)

1/2 cup Chia seeds

Directions:

1. Boil rhubarb until soft. Drain and set asides
2. Over medium high heat, bring water, strawberries, lemon juice and 1/4 cup of erythritol to boil.
3. Add rhubarb back in.
4. Reduce heat to medium and simmer for 20 mins or until thick.
5. Remove from heat and allow to cool slightly.
6. Add Chia seeds and remaining erythritol.
7. Store covered in fridge. I love using mason jars for storing in the fridge, easy to clean and reusable!

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