• 1½ c. cooked cauliflower rice* OR shirataki rice
  • 1½ c. walnuts
  • ½ c. cashews
  • 1 large yellow onion, chopped fine
  • 3 cloves garlic, smashed into oblivion and added
  • 2 ribs of celery, chopped finely
  • 2 T. olive oil
  • 3 oz. shiitake mushrooms, chopped
  • 3 oz. Baby Bella mushrooms, chopped
  • 2 T. chopped fresh flat-leaf parsley
  • 1 t. dried marjoram**
  • 1 t. dried thyme**
  • 1 t. dried sage**
  • 4 large eggs
  • 1 c. cottage cheese
  • 12 oz. Swiss cheese, grated
  • 1 t. kosher sea salt
  • ½ t. freshly ground black pepper


*Brown rice ends up with 34 grams of carbs per serving; using cauliflower rice switches it to 7 grams of carbs.

**I prefer my herbs fresh and I grow them and use them; but most folks may not have access, so I gave the dried equivalents.


  1. Preheat oven to 375° F.
  2. Prepare your cauliflower rice so it is cooked, not mushy, just tender. Or you can use an equivalent amount of shirataki rice.
  3. Place walnuts and cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool. Chop them in a food processor.
  4. Sauté the finely chopped celery, onions, and garlic; mix them all together. Lightly brown this mixture in a skillet with olive oil until it just nicely smells good. I know it’s a relative thing, but when the kitchen smells just perfectly nice, it’s time.
  5. Add the mushrooms, parsley, marjoram, thyme, and sage. Cook about 5 minutes, until it’s all golden looking. Transfer to a large bowl.
  6. In a small bowl, lightly beat together 4 eggs.
  7. In the large bowl, add the lightly beaten eggs, cooked cauliflower rice, and chopped nuts; and mix everything together.
  8. Add all the rest (cottage cheese, Swiss cheese, salt, and pepper) and mix it well.
  9. Butter a 9×5-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
  10. Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm.
  11. Store leftovers for a few days in the refrigerator or a few months in the freezer (cut into slices). It makes good sandwiches and doesn’t last long. It’s really super-powered stuff.
  12. Reheat in a 375° F. oven.

Servings: 12

Nutrition Information (per serving):