Cauliflower Pizza Crust

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!

cauliflower pizza

INGREDIENTS

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

DIRECTIONS

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.

P1040303Before Baking (I cut around the parchment paper so it did not smoke in the oven)

P1040304 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!

P1040307 Bake at 425 for an additional 8 minutes.

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The crust should hold together nicely. Tastes delicious and guilt free; ENJOY!

 

 

 

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DIY Marshmallow PEEPS

My daughter loves Peeps. I on the other hand think they are great for projects….buy not so great for eating. I am not sure what is in there besides corn syrup, preservatives and dye. So, we decided to try making our own. First we make marshmallows and then we turn them into little chicks. Not as easy as it sounds but we did our best and had a lot of fun!

homemade peeps

I followed this recipe to make the marshmallow. Thank you Lauren! Before the marshmallow set, I put it into a ziplock bag and cut the corner (or use a pastry bag if you have one) to pipe the marshmallow into ‘peep like’ shapes. Marshmallow is very sticky so you will want to powder a baking pan with flour or sugar of your choice until it sets. We used colored sprinkles,  coconut and chocolate to decorate. We melted organic dark chocolate chips with a little creamed coconut and made dots for the eyes. Then we used the leftover chocolate to dip the extra marshmallow pieces. The chocolate covered marshmallows were the best ones by far! So good if you keep them in the freezer.

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P1040182Homemade Chocolate covered marshmallows

QUESTION:

Do you buy Peeps at easter time?

We always do but not because I am a big fan but just for tradition… Here is another fun Peep project for little ones.

 Happy Spring!

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Cashew Butter Cookie Balls ~ grain free, gluten free, refined sugar free & guilt free

Here is our latest ‘cookie ball’ obsession that I promised to share with you.

Cashew Cookie Ball

They are so simple to make and full of natural, healthy ingredients that you can feel good about eating. It is a little ball of energy when you need one!

INGREDIENTS:

1 cup cashew butter (see recipe below)

1 tbsp. coconut oil

1/2 tbsp. honey (more if you like sweeter)

1/2 scoop protein powder

1 tbsp. coconut shreds

1 tsp vanilla

Dash of cinnamon

Splash of coconut milk

DIRECTIONS:

Melt coconut oil and honey and mix it with cashew butter, protein powder, coconut shreds,  vanilla, cinnamon and coconut milk. Roll into balls and chill in the refrigerator or freezer. They are so good that you might want to eat them all up!

My daughter little z loves them as much as I do and if she sees me eating one she will say “hey, why didn’t you get me one?”

HOMEMADE CASHEW BUTTER

Puree 8-16 ounces raw cashews in a food processor for 10-15 minutes (the longer you go the smoother it becomes). Stop to scrap down the sides every few minutes. When you get toward the end, you can add coconut oil, honey, vanilla, cinnamon and/or salt to your liking. We like ours a little on the thick side with oil, honey and vanilla. So delicious and much less expensive then the store bought kind. ENJOY!

 

raw cashews cashew butter yum

TODDLER EASTER CRAFTS

Here is a peek at some of our toddler easter crafts:

paper egg

easter bunny

paper egg

lamb

homemade peeps and last but not least here is our version of easter peeps! We will post this homemade peep recipe soon. We had so much fun and lots of laughs!

Have you ever made your own nut butter?

What is your favorite kind?

We are experimenting with new flavors but right now this cashew butter with coconut oil and honey is my favorite! My daughter does not like almond but she will eat cashew and peanut butter. Maybe it is the color she likes?

 

French Toast Pancakes & Weekend Fun

Sunday morning we all got a chance to sleep in which is a rare occasion when you have a little one (and/or a dog). Daddy snuggled with little z and gave me the chance to whip up a healthy breakfast. My sweet husband requested French toast so here is what  I came up with.

French Toast Pancake

FRENCH TOAST PANCAKES

INGREDIENTS

1 farm fresh egg

1 egg white

1 tbsp coconut milk

1 tsp cinnamon

1 tsp chai & flax seed blend (optional but very good and has coconut and cocoa)

1 tsp vanilla extract

DIRECTIONS

Lightly scramble all ingredients in a bowl, Heat a frying pan to medium heat and grease with coconut oil. Pour egg mixture into pan and cook until easy to lift and flip with a spatula. The egg mixture is thin so use a smaller pan and allow it to spread to the edges. Top warm pancakes with bananas, vanilla expresso almond butter(soooo good), coconut oil and/or syrup drizzle. Eat it with a fork or roll and eat like a burrito. Enjoy!

 

P1040148 P1040163vanilla expresso almond butter

I used the same recipe for little  z and f (my husband) but added a slice of Ezekiel 4:9 Cinnamon Raisin Bread. The bread is amazing on its own but I was glad to add the extra protein from the egg mixture. It was a success.

 

Here is a peek at the rest of the weekend:

Planting Little z's flower The kids Bike riding

We planted our first flower of the year, took the dog for a ride and found a spot to practice on her bike. Looks like our dog is helping little z with her skills!

What was the highlight of your weekend?

Chai Spice Carrot Cake Muffin

Carrot Cake Chai muffin

We love to have muffins at our house for a quick breakfast, snack or treat. I love knowing that we made them with fresh, healthy ingredients. I keep them in the fridge and usually enjoy them cold but they are also really good if you warm them in the toaster oven with a slather of coconut butter.

The smell of these muffins will make you want to gobble them up. They are grain free, gluten free, refined sugar free, full of fruits, vegetables, protein and fiber…what is not to love?  I have made carrot cake muffins before but the addition of decaf black chai tea made the flavors explode!

 

INGREDIENTS

1 ripe banana

1 carrot grated

1/2 apple grated

1/4 cup sweet potato or yam puree

2 farm fresh eggs

2 tbsp honey (or more if you like it sweeter)

1 tbsp vanilla

2 tbsp. melted coconut oil

1 tbsp coconut milk

1/4 cup Chai tea concentrate (try this or you can make your own)

1 scoop vanilla protein powder

1/2 tsp ground flaxseed

1 tsp chia seeds

1 tbsp. cinnamon

1 tsp baking soda

2-3 tbsp. coconut flour

1/4 cup raisins

DIRECTIONS

Mix banana, carrot, apple, sweet potato, eggs, honey, vanilla, coconut oil, coconut milk and chai until combined. Add protein powder, flaxseed, chia seeds, cinnamon and baking soda until smooth. Slowly add coconut flour, 1 tbsp. at a time until batter is slightly thick but not too much (you can add more chai or milk if needed). Add in the raisins and scoop into greased muffin pan or line with muffin wrappers. Bake at 350 for 18-20 minutes. Allow muffins to cool on a wire rack. ENJOY!

Carrot Cake Muffin Batter

Carrot cake chai muffins

 

Yum

a happy girl and a tasty treat!

This might be our new favorite!

What is your favorite muffin?

Chocolates & Cookie Balls

CHOCOLATES

My little z and I ran into a chocolate store the other day while we were walking downtown.  It was filled with the smell of chocolate and every flavor you could imagine. I let little z pick out two of her favorites and one for dad. She was tickled pink to say the least and she even saved them in the bag until we got home. Here is a peek:

Million Dollar Chocolates

I had a little taste and they were good but personally, I thought they were a little too sweet. I thought they would taste better if I knew that they were full of healthy ingredients….so we decided to make our own and we call them cookie balls.

COOKIE BALLS

cookie balls

Better then the million dollar chocolates is sharing your healthy cookie balls with a two year old. Little z is actually a very good helper and a really good mess maker too. One of our favorite things is to create new recipes together.

I have been making different variations of cookies balls for my little z since she started eating solids. We like to keep them in the freezer and have one when we need a “nummy” which is what we refer to as a snack or treat. When she was teething it was a life saver to have something cold and healthy she could gum on. I am working on keeping all of the healthy ingredients with the perfect amount of natural sweetness.

Ingredients

makes 10 balls (maybe 12 but my helper was eating the batter along the way)

4-6 large dates soaked in warm water (I used 4 but if you like sweeter then you might try 6)

1 tbsp. chai seeds

1/2 tbsp. ground flaxseed

1/2 cup nut or seed butter (I used almond and sesame seed butter)

1 scoop protein powder (I used chocolate)

1 tbsp. coconut flour

1 tbsp. shredded coconut (more for rolling if you like)

1 tbsp. cacao powder

1 tbsp. chopped nuts (I used walnuts and pistachio; more for rolling if you like)

1-2 tbsp. chai tea concentrate (I used this but I am going to order this one for next time)

Directions

Blend dates + a little soaking water and chai seeds to make a paste. Mix in nut/seed butter until smooth and then add all protein powder, coconut, cacao and nuts. Slowly add the chai tea until you have the right consistency. You want it thick enough to roll into balls. You can use your hands or an ice cream scoop. Leave balls plain or roll in coconut, nuts, seeds or sprinkles!

Cookie ball batter P1030914 P1030912 P1030909

Now, lets compare:

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The one on the left is the million dollar super sweet chocolate full of ??? and on the right is our healthy cookie balls filled with goodness.

Which one looks better?

 

Grain Free Banana Chocolate Protein Muffins and a workout

Today I woke up early to sneak in a workout before everyone else was out of bed. I always feel so good to get sweaty first thing. My workout consisted of 30 minutes on the elliptical (with a magazine) and 15 minutes of weights. My weights today were lunges, squats, chest press, tricep press, pull-ups (assisted), dips (assisted), bicep curls, push-ups and lat-pull downs. I did 10-20 reps of each exercise and moved quickly from one to the next. It was a great workout, I felt good and sweaty but not too much. I am trying to keep my intensity down a bit for reasons that I will explain later. I took a quick shower and was ready to snuggle with little Z when she woke up.

After our morning snuggles, little Z and I decided to make some muffins. Sometimes we like to call them ‘cupcakes’ because then we can add frosting, sprinkles and a candle and pretend to have a party! These muffins are super moist and delicious with a hint of texture from the coconut shreds. They turn out very light and are easy to gobble up! It makes my heart sing as a mom when my little one eats one and asks for more. Full of protein and wholesome ingredients so eating two is no problem!

banana chocolate muffins

Grain Free Banana Chocolate Protein Muffins

2 ripe bananas (the riper the better)

1/4 cup honey (more or less to your liking)

1/2 cup natural almond butter (any nut butter would work)

1 tbsp. vanilla

2 farm fresh eggs

1 scoop chocolate protein powder

1 tbsp. cocoa powder

1 tbsp. chai seeds

1/2 tbsp. ground flaxseed

1 tbsp. shredded coconut

1 tsp baking soda

Mix bananas, honey, eggs, almond butter and vanilla. Add the remaining ingredients and mix well. Batter should be slightly runny. Pour into lined or greased muffin pan. Bake at 350 for 18-20 minutes. Remove and let cool on a rack.

Tastes really yummy with almond or coconut butter. Great breakfast or snack to take with you on the run. Enjoy!

If you like this one then stay tuned… I hove lots of other muffin variations that I would love to share with you in future posts…

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P1030845 Yum yum!