When people ask “If you could only eat one food every day for the rest of your life, what would it be?” my answer is always PIZZA! It is absolutely my most favorite food ever. The problem is that it’s not really the best thing to eat when you are trying to eat healthier or lose weight. However, that is where Cauliflower Crust Pizza comes in.
Cauliflower Crust Pizza is a great substitute that is low carb, gluten free and can be adapted to fit many different diets such as Paleo and Whole 30. After years of playing around with it, I think I have finally perfected my recipe. The key is in getting out as much of the water as possible out of the cauliflower.
- 1 medium head of cauliflower (organic)
- 1/4 to 1/2 cup of cheese (Preferably organic and from grass fed cows. You can also do lower fat cheese)
- 1 medium egg
- Toppings for pizza – cheese, sauce, veggies, etc
How to Make:
- Cut up cauliflower and put in food processor. Pulse until its all broken up into smaller pieces similar to cauliflower rice. You can also grate it with a cheese grater but that takes longer.
- Place cauliflower in a bowl and microwave for about 5 minutes to soften the cauliflower and pull some of the moisture out.
- Press the cauliflower in a strainer or cheesecloth to get more moisture out and add it back to the bowl
- Add your cheese, egg and seasonings and mix well until it is a dough like consistency
- Pat out onto a pan lined with parchment paper into desired shape and thickness.
- Bake in an oven at 425 for about 20-30 minutes until it is golden brown and crispy looking. A thicker crust will take longer to bake. Baking time will depend on your oven. You want a crispy crust similar to a regular pizza dough crust.
- Remove from oven and add toppings: sauce, cheese, veggies, etc.
- Place back in oven and bake another 10 – 15 minutes until toppings are warm and cheese on top is melted.
One of my secrets to being successful in my health, fitness and wellness goals is PREPARATION. Part of setting myself up for success is meal prep. I make most of my meals for the week ahead of time. On Sundays, I make all of my breakfast, lunch and snack meals for the upcoming week. This way I have my fridge stocked full of healthy, Paleo meals that are ready to just be heated and I don’t have any excuse to cheat. No stopping at Starbucks in the morning to grab a sugar laden muffin.
This Breakfast Casserole recipe is super easy to make and so delicious. I have also made these as individual Egg Cups by baking the recipe in muffin tins. I do find that making this recipe in a casserole dish is much easier to prepare as everything goes in one pan.
I’m listing the ingredients that I used for this batch, but you can get creative with what veggies and other proteins you add to the recipe. I typically use ground beef and season that instead of using sausage. I add spinach, onions and bell peppers, but have also done this with broccoli and other veggies. Go crazy with the veggie combinations.
- 18 whole eggs
- 1/2 to 1 Pound of Ground Meat (Beef, Chicken or Turkey)
- 1 Bell Pepper
- 3 cups of Kale
- 1 Medium Onion
- Seasonings of your choice
- Salt and Pepper to taste
- Grease a casserole pan and preheat the oven to 420 Degrees
- Dice the green bell pepper and onion (or other veggies you are using)
- Add the spinach and bell pepper to the casserole pan
- In a pan add the meat and onion and any seasonings, salt and pepper. Heat the meat through to almost completely cooked.
- Add the onion and meat mixture to the casserole pan
- In a separate bowl add the eggs and beat well.
- Pour the eggs over the veggie and meat in the casserole dish
- Bake in the oven for about 40 minutes until cooked through and browned around the edges
- Let cool and then cut into desired servings and place in tupperware
- For breakfast, place the tupperware in the microwave for about 90 seconds.
I have a major sweet tooth and that is not a good thing when one gives up sugar. So I’m always looking for creative ways to have something sweet that is actually healthy, grain-free, sugar-free and dairy-free. In a pinch a Lara Bar will do, but when I have time I like to make my own version. These are perfect when you need a little something sweet or even as a protein source after a workout as they are chock full of healthy fats and high in protein.
These “Paleo Protein Bites” are not only delicious but totally clean and 100% Paleo. Although I call them “Protein Bites” they actually are so delicious that it’s like eating a dark chocolate truffle. Even my chocolate loving husband likes these. So check out the recipe in the video below, and please subscribe to my YouTube channel, as well as like, comment and share the video. Enjoy!
Last night I was craving something sweet but had nothing on hand as I had recently cleaned out my pantry.
Then in a lightbulb came on. Frozen banana “ice cream”! I keep frozen fruit on hand for smoothies and happened to have some frozen bananas and strawberries.
Throw into a food processor the following:
* 1 frozen banana
* 1/2 – 1 cup frozen Strawberries
* 10 drops of vanilla stevia
Blend all the ingredients together. You may have to stop several times to scrap down the sides of the food processor. Keep blending until it’s all blended and the consistency of ice cream. Serve and enjoy.
I love how super simple this recipe is for the moments that you’re craving something sweet but don’t want the extra sugar and would like to stay on your Paleo plan. These are the perfect coconut macaroon cookies.
To a bowl add:
1.5 cups unsweetened coconut shredded finely
2 egg whites
1 Tblsp of honey
10 drops of vanilla stevia
add 1 tbsp of cacao powder (optional)
Mixx all ingredients well and form into little balls. Place on sprayed/buttered cookie sheet and place in a 200 degree oven for about 10 minutes or until you see them begin to brown/turn golden. Easy!
I love to add a tablespoon or two of almond butter to my morning smoothie, but it’s so hard to find almond butters without a bunch of added junk (sugar, palm oil, etc). Today, while reading labels for “all natural” almond butters, I couldn’t believe all the excess ingredients. Why is it so hard to find just almond butter made with, I don’t know, just almonds?
After reading the labels on about 15 different brands I found ONE where the ingredients listed just ALMONDS. However, it was $11.99 for a 12 oz jar. It was then and there that I decided I’d try making my own. I put that overpriced jar of almond butter back on the shelf and headed over to the nut aisle.
The weird thing is that raw almonds by bulk were $17.99 a pound, but prepackaged (by the store) were $5 for a pound. So I grabbed the package of raw almonds and set off on this adventure.
I added all of the almonds to my food processor and began blending. They quickly turn into a sand like texture as seen in the first photo.
It does take some time and patience to blend the almonds down to a buttery, creamy consistency however. Like 20 minutes or so. Eventually, through the blending and heat of the food processor/blender, the almonds will release their natural oils and it becomes that butter texture. I did begin to lose patience so I added 1 tablespoon of coconut oil to the mixture and quickly got my butter texture. I also thought the coconut oil would lend a great creamy taste.
Just for my own taste buds, I also added a little sea salt and 1 tablespoon of vanilla extract. The taste and texture is perfect. Even better than the store bought ones I’ve tried. I can’t wait to try it in my breakfast smoothie tomorrow morning. I plan to experiment with some different flavors and add ins as well, like cinnamon perhaps.
Overall, it was very easy, less expensive, and a pretty quick process. I’ll definitely start making my own every week. Next up, Ill try making my own almond milk. Just call me Frugal Fanny.
When most people decide to eat healthier or try to lose weight the number one meal they usually turn to is salads. I mean doesn’t a big bowl of veggies topped with some lean protein sound like the best idea? Especially during these hot summer months.
But wait! Don’t forget the dangers of hidden sugars in your salad dressing. Most commercial salad dressings contain about 8-9 grams of sugar in ONE tablespoon! It’s like crumbling a candy bar on top of all those gorgeous and healthy vegetables.
Keep your salad lean and green by making your own salad dressings. Here are a few quick and easy ideas for a delicious and low calorie/low sugar salad dressing:
- Use a little lemon juice only on your greens
- Mix a little apple cider vinegar and herbs with some olive oil
- One of my favorites is just balsamic vinegar and little olive oil
- In a blender blend together 1 tablespoon of oil, some lime juice, 1 tablespoon of honey and some chopped up chives/green onions
- Blend together some lemon juice with about three tablespoons of tahini and two tablespoons of water/oil. Add salt and pepper to taste. Add fresh dill for a creamy lemony dill dressing.
If you do decide to try some lower sugar store bought dressings make sure to read the ingredients and measure out your dressing. Simply pouring it over your salad will probably be way more than the suggested serving size. What may look like a tablespoon to you could be about four or five in reality.
Stay health and happy my friends!