I have been working on the perfect cauliflower pizza crust for a while now and I can say that I finally got it just right!
1/2 head of cauliflower
1/4 cup shredded parmesan cheese
1 tsp garlic salt
1 tsp parsley
1 tsp basil
1 tbsp. coconut flour
1 farm fresh egg
Cut up cauliflower into large chucks and pulse in a food processor (you can also cut or grate into small pieces) until it is small ‘rice like’ pieces. Transfer into a small pan and cook on the stove with 1 tbsp. water for 3-4 minutes covered (or microwave covered for 3-4 minutes). Dump out any remaining water and allow cauliflower to cool on a large tea towel. Once cool you will want to wring out as much moisture as possible. Put cauliflower and all the remaining ingredients into a large bowl. Mix well, use your hands and make a dough. Place dough on a oiled piece of parchment paper (I used coconut oil cooking spray and it worked great). Shape into a circle and cook in the over at 425 for 10 minutes or until golden brown. Allow crust to cool for a few minutes and then flip it over and carefully peel off the parchment paper. Add toppings to the flipped side and cook for an additional 8 minutes. ENJOY!
*Note ~ you may want to double the recipe and make two pizza’s to feed the family. Tastes great with a side salad and roasted asparagus.
Before Baking (I cut around the parchment paper so it did not smoke in the oven)
After baking at 425 for 10 minutes. Nice and golden!
Add whatever toppings you like. I allow my two year old to help with this part. We added sauce, turkey pepperoni, spinach and whole milk mozzarella. Super good!
Bake at 425 for an additional 8 minutes.
The crust should hold together nicely. Tastes delicious and guilt free; ENJOY!
I had so much fun sharing with you in last weeks WIAW post so I am here for round 2! Here is a look at my Tuesday eats.
I started my day with my Protein Pancake. It tastes so good that I find myself wanting to make one for every meal.
Next up was Chobani Mango yogurt. I opened it for my daughter but ended eating almost the whole thing. (Whoops)
For lunch I made a salad with apples, egg, carrots, strawberries, sunflower seeds, spinach and Annie’s dressing.
Snack time was a large apple and homemade cashew butter. Such a perfect combination!
Dinner was a taco salad with free range beef, spinach, lettuce, avocado, carrot and a side of scrambled farm fresh eggs. I topped it with plain Greek yogurt and salsa. It was very satisfying.
And dessert was a chocolate covered marshmallow. I like to keep them in the freezer and then they do not melt in your hands. Yum!
That is a wrap for
Thank you Jenn for hosting WIAW. Be sure to head over to her site for lots more.
Do you eat dessert after dinner?
What is your favorite?
I usually always crave something sweet and I think it tastes better if it comes out of the freezer. See you next time.
I am excited to share with you my first WIAW! I love to see what other people are eating for ideas and inspiration. I hope that I can do the same for you. Here is a look at my day:
What I ate Wednesday #1
I woke up early with my little love bear z. She had her milk and I had my favorite protein smoothie. It was delicious and made me feel energized.
Next up I heated up a cup of chai coconut coffee while we snuggled and watched cartoons. I love the idea of having something warm after my cold smoothie. The black thing is the Chai tea bag. Doesn’t look very good but it is.
I few hours later I was craving a little snack so I went with my favorite… almond butter and a banana. It totally hit the spot and keep me running after my two year old until lunch time.
Not quite as hungry for lunch so I had a little chicken, asparagus and yam. Another power combo and quick and easy to throw together because we had leftovers. (we love leftovers)
Dinner was chicken stir fry which is my go to dinner with a side of carrot slices.
And I always want something for dessert so I had my latest cookie ball creation. Little z and I are obsessed so we each had 2. Recipe coming soon. Here is a different cookie ball recipe to hold you over!
I felt pretty good about every bite!
If you are interested in linking up to Jenn’s What I ate Wednesday then head on over to Peas & Crayons for more information and to get started. Thank you Jenn for hosting!
Have you jumped on the raw cookie ball craze? What is your favorite?
Do you love almond butter and bananas as much as I do?
Happy Monday and Happy St. Patrick’s Day!
We had such a nice weekend…lots of family time and a little time at the beach. The little Z and I stayed cozy on shore but notice our wet dog who was not afraid of the cold water in March. “crazy boy!”
For dinner on Saturday I wanted something that would be fast and healthy. I had lots of veggies and some leftover steak so I decided to make Stir Fry with extra green to honor St. Patrick.
I love everything about stir fry…especially when it comes together so quick and easy! It is a one bowl meal that we can all enjoy.
serves 2 (and a toddler)
1 tbsp coconut oil
3 green onions chopped
1 small head broccoli chopped
1 carrot sliced
1/2 small cauliflower finely chopped or shredded
4 oz cooked steak (chicken or tofu would also be great)
1/2 small yam cooked
2 farm fresh eggs
1 garlic clove minced
1 tsp ginger minced
1 tsp liquid aminos
1 tsp tamari (or soy sauce)
1 handful fresh spinach
Melt coconut oil in wok set to medium. Add the onion, broccoli, carrot and stir for a few minutes. Add cauliflower, sliced steak and yam. Make a hole and break eggs into wok. Gently scramble in the hole before mixing everything together. Add garlic, ginger, aminos and tamari. Add spinach and stir fry until desired tenderness.
Note: you can finish with a sprinkle of sesame seeds and chopped green onion.
So simple and so tasty, yum!
How was your weekend?
Do you like to cook or get take-out on the weekends?