Cauliflower Crust Pizza
This Recipe serves 2 so you may want to double it
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the floret's into chunks. Add to food
processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food
processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe
bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is
enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The
remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to
one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking
spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano,
crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.
Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler
at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
Pizza Recipe from eat-drink-smile
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My EZ Onion Soup
This soup tastes so authentic and yummy it's great to
serve to guests, they'll think you slaved over it! It's quick and so
EZ.
Cut a big sweet white onion in slices and sauté in a
pan with some olive oil. The idea is to caramelize the onions, which is really easy, just stir in
about 1/2 - 1 tbs of sugar, enough so that the onions should get really soft and creamy and a
golden brown. Stir occasionally as your house begins to smell amazing! (If it's not carmalizing
enough just add more sugar)
When the onions are ready (about 10-15 min) heat 2
cans of beef broth with one can of water, add the onions to that. Ladle into 4 soup bowls and add a
big slice of Fontina cheese on top and 2 big croutons. (I like Trader Joe's Cheezy Garlic Croutons
for this). If you want the cheese to melt over the soup bowls, the way it's served in a restaurant,
make sure you're using oven proof bowls and that your slice of cheese is large enough on top, then
place under your broiler for a few minutes for the cheese to melt, don't walk away, when I do that
I forget to come back and good-bye dinner. If you prefer to use less cheese, just add a small slice
and the croutons and melt in the microwave, the Fontina gets very melty and a little goes a long
way. And that's it, Oooh-La-La!
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My
High Protein Morning Mush
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This makes a great breakfast. It's super high protein,
low cal and your peanut butter won't even miss it's bread!
Combine slices of banana and apple with 1 spoon full of
natural peanut butter, 1 spoon full of almond butter (Trader Joe's raw, unsalted) and drizzle with
Agave Nectar. Mush it up. This is so good and so filling you won't be hungry till lunch.
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Paleo
Chocolate Chips
If you are trying to get away from Gluten, flour, sugar, preservatives, or any of the other usual evils that we crave (and taste so good) you
have to try this recipe. It may look a bit daunting at first, but it's really easy and I cannot say enough how
these cookies taste like regular chocolate chip cookies! They have no flour, no sugar and are absolutely
delicious.
This recipe was shared by Sterling Style and credited to Marks
Daily Apple.
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Ingredients:
4 dates, pits removed
1 1/2 cup walnuts
1/2 cup pecans
1 tsp baking soda
1/8 tsp salt
2 tbs coconut oil
1 egg
1 tsp vanilla extract
1/4 cup unsweetened shredded coconut
1/4-1/2 cup dark chocolate chips (I like 73% cacao)
Instructions:
-Preheat oven to 350 degrees Fahrenheit
-Grind dates in the food processor until a paste forms, about 40 seconds. Add walnuts and pecans
and blend until very finely chopped, about 35 seconds. Add baking soda and salt and pulse a few
more times
-Warm the coconut oil so it is in liquid form. With the food processor running, drizzle it into the
batter with the egg and vanilla. Stop mixing as soon as the egg and oil are blended in.
-Scrape the batter into a bowl and stir in coconut and chocolate chips by hand. The dough will be
sticky and wet.
-Drop 12 portions of the dough onto a cookie sheet, then flatten slightly with your fingers. It's
gooey.
-Bake 10-15 minutes, or until nicely browned
Servings: 1 dozen cookies
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My Krispy Kale
Are you a cruncher? Here is a great vitamin loaded
substitute for potato chips. Yes, potato chips!
Break a head of kale up into chip size pieces. Lay on a
baking sheet and brush with olive oil and sprinkle with sea salt. Cook at 350 for about 5 -10
minutes till the edges get crunchy careful not to burn. Eat warm, so yum and taste like over cooked
potato chips!
Hummas With
Edamame
16 oz bag of edamame, 15oz can chic peas, 2 cloves garlic, 1/4 cup lemon juice,
2 Tbsp tahini, pinch salt, 1/4 cup olive oil. Dump all into food processor and blend till smooth.
Serve with veggies and home made pita chips.
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Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
by Isa Chandra Moskowitz
Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and
Live Like You Mean It! by Chris Karr
Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica
Seinfeld
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