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Cauliflower Crusted Pizza

4/3/2014

Me and the hubby decided to stay in and make pizzas for date night instead of going out to eat. First of all, it's definitely healthier to eat at home since you never really know what you're eating at restaurants. Second of all, it's raining cats and dogs outside and the temperature doesn't really help the situation much either! So I made 2 different pizzas; one of them had a cauliflower based crust and the other had a quinoa flour based crust. The pizza using quinoa held a lot better since it was more of a dough than the cauliflower was. So if you're looking for a stiffer crust like a normal pizza then don't follow this recipe haha! The cauliflower pizza is still SO delicious but you would have to eat it with a knife and a fork instead of carrying the slices with your hands.

Ingredients:

1 large cauliflower head,

1 cup fat free mozzarella

2 tbsp shaved Parmesan

1 large whole egg

1/4 packet Garlic & Herb Salad Dressing Mix

1/2 cup Pizza sauce (I made my own)

Toppings of your choice

I used more mozzarella, mushrooms, tomatoes & sliced pepperoncini

Remove stems from cauliflower and discard. Take the cauliflower tops and place in a food processor. Process until florets are finely shredded. Place the florets in the microwave for 7 minutes, or until soft. Remove from the microwave and place in the freezer to cool.

Line a strainer with a thin cloth or a rice bag. Once cooled, place the florets in the lined strainer.

Squeeze all of the excess water out of the cauliflower. This is very important! I was able to remove almost 2 cups of water out of the florets.

Preheat the oven to 425 degrees. Mix the cauliflower florets (water removed) in a bowl with the mozzarella, parmesan, dressing mix, and egg. Stir it all together really well until a semi-dough forms. Line a pizza pan with some parchment paper and spray it with non-stick cooking spray. Spread the dough out evenly into the shape of a pizza crust. Place it in the oven for 20 minutes to bake until it becomes golden.

This is what your pizza crust should look like after 20 minutes of baking it in the oven. Now, its ready to be topped with all of your favorite goodies.

Spread the sauce evenly around the crust leaving an inch of crust on the outer edge. Sprinkle with more mozzarella if you like, and add the toppings of your choice. Place back in the oven to bake for another 15 minutes. Remove from the oven and enjoy.

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Slow-Baked Creamy Apple Peach Porridge

4/2/2014

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This was so creamy and so delectable. Every bite comes with a little sweetness from the baked apples, a creamy touch from the flax seeds, a little sour from the baked nectarine, warm cinnamon, a nutty crunch from the sunflower kernels, and a juicy pop from the fresh apples. Need I say more? Not to mention your oven will give off the most amazing scents and make your house smell like warm cinnamon apple pie.

The reason why I slow baked this for an hour is to let the flavors really set in and to allow the flax seeds to absorb milk and become soft. Trust me, it ends up being so delicious and so creamy! If you don't have much time to cook in the morning I suggest preparing this the night before and storing it in the fridge. That way when you wake up in the morning all you have to do is pop it in the oven while you're getting ready. Also, if you store them overnight, the oats and flax seeds will have absorbed most of the milk so it's not necessary to slow bake for an entire hour. Instead, bake at 350 degrees for about 15 minutes.

Ingredients:

1 nectarine, diced into small cubes

1 apple, peeled and sliced

1 apple, diced (peel on)

1/2 cup oats

1 cup coconut/almond milk blend

1 tsp sunflower kernels

1 tsp flax seeds

dash of cinnamon

Place the slices of the apple that was peeled into a pan with 1/2 cup of water and a dash of cinnamon, and let it simmer on low fire for about 10 minutes until they become soft. Add the soft apple slices to a bowl with the oats, milk, flax seeds, nectarine cubes, and more cinnamon. Stir everything in evenly then transfer to an oven-safe dish. Sprinkle on the sunflower kernels and put in the oven to bake at 250 degrees for 1 hour. Remove from the oven and top with the fresh apple cubes that were diced with the peel on. Stir everything together and enjoy.

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Citrus Ginger Juice

4/1/2014

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Most of the time I overcomplicate my drinks by needing both a juicer and a blender, but this cleansing masterpiece is strictly from the juicer. It was so refreshing and quenches your thirst like no other. I made two large glasses and before I knew it they disappeared. The benefits of citrus fruits are countless. Mix them in with a little ginger and it'll help your body absorb all of those great vitamins and minerals. And, you know I can't have fruit without packing in a few veggies :)

Ingredients:

4 oranges, peeled

1 red grapefruit, peeled

1 lemon, peeled

6 juicing carrots, peeled

4 kale leaves

2 large cucumbers

2 inches of ginger, peeled

Simply toss all of the ingredients into your juicer. I find it easier to juice the kale by pairing the leaves with any one of the juicy fruits listed. Wrap the kale leaves around an orange or a carrot and it juices fairly well.

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Cauliflower Crusted Pizza

Slow-Baked Creamy Apple Peach Porridge

Citrus Ginger Juice

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