Ohhh boy, are you in for a treat! I stumbled upon a recipe for a cauliflower crust pizza a few months ago, and couldn’t wait to try it. I was a bit skeptical of the taste, even though I am a fan of cauliflower on it’s on. However, I promise this is actually one of the best ‘crusts’ I’ve ever had. You most likely will need to eat it with a fork, as it can be a little messy.
*I always double this recipe. Either to make two ‘small’ pizzas, or one big. When doubled it can feed 3 people.
- 1/4 head of cauliflower
- 1 1/4 cups of cheese
- 1 egg
- 1/4 cup tomato sauce
- Toppings of your choice (Get creative! I usually do one hawaiian, and then one with chicken and heaps of veggies – but you do whatever you’d like!
- Preheat oven to 425f/218c
- Cut off 1/4 of the cauliflower, or use 1/2 if doubling (recommended).
- Put cauliflower in food processor, or high-grade blender and blend until you get a fine mixture. You can* grate the cauliflower, though it can take quite a bit of time, and be messy.
- Either put the cauliflower on the stove top at medium hi, and occasionally stir for about 3-5 minutes (or microwave the cauliflower for 7 minutes. Then (while the mixture is still warm), mix the egg(s) and 1 cup cheese in.
- Grease pan you’re using. I’ve used pizza pans, but when those aren’t available any baking pan will do – just be sure to grease to prevent sticking.
- Spread the crust mixture evenly across the pan
- Bake crust for 10-15 minutes, or until golden brown
- Spread tomato sauce, followed by the 1/4 cup remaining cheese – then the toppings of your choice.
- Bake for 8-10 more minutes.
If you follow the recipe that calls for 1/4 head of cauliflower – 1/2 of your pizza will be about 300 calories, which is amazing for pizza! Surprisingly enough, this pizza is also very filling.
There’s a few foods that I realllly love, and one of them is pumpkin. It’s one of those versatile foods that you can cook it various ways, each tasting different. This recipe is a dessert, that is guilt-free, and could actually be served as a breakfast/brunch treat as well – being that it’s actually not THAT sweet (but totally hits the spot).
Not all that long ago I wasn’t conscious of what I consumed, and I didn’t exercise on a regular basis. With that being said, I wasn’t as bad as I could’ve been, however I was no where near where I should’ve, needed, or even wanted to be. In 8 months I turned that around, and took control of my body. With eating a generally clean diet, and regular exercise, I’ve come a long way. Now, there’s no stopping me.
Look out world 🙂
Perfect for a snack, pre or post workout, or even breakfast (though personally I would need something a bit more filling).
- 1 banana
- 5 strawberries (about 1 cup)
- 1 cup almond milk
- 1 tbsp peanut butter, or nut butter
- 1 cup spinach
- Handful of ice – for thickening the smoothie
- 1 tbsp chia seeds (optional)
- 1 tbsp flaxseeds (optional)
Blend all of it together! Put the liquid and softer items at the bottom so that it blends together better.
Both seeds I listed are optional, however both have great nutritional contents so, why not add them? The same goes for the spinach; trust me, the first time someone suggest to me to put spinach in a smoothie I thought, ew! Would it even blend up? That would have to taste awful. But in reality, you can’t taste it since there’s so much fruit in it – even it does alter the color a bit. Give it a try, what’s the worst that could happen?! 🙂
My favorite food is breakfast. Or even better, brunch. I don’t know what it is about these delectable foods that we get to consume in the AM that I love so much, but I do. Quiche however, is an exception. You can have quiche with literally any meal. Breakfast? Yes. Brunch? Aww yea! Dinner? Oh, why yes you can. Snack time? Don’t mind if I do. Pair your quiche with a salad and some balsamic vinegar and you’ve got a fantastic meal.
Unfortunately though, there’s this illusion that quiche is hard to make. I’m here to tell you on the contrary, quiche is quite simple to make. You can make it as a big quiche for everyone to share, or in muffin tins so everyone can just grab their own. Honestly, I prefer mini quiches.. Probably because they’re just so darn cute. But also, you don’t have to make the entire batch the same. Which would be especially useful if you had a vegetarian friend coming over, but you would personally like some ham or sausage in yours.
All right, all right.. I’ll stop blabbing on now.
What you’ll need:
*The veggies you put in is going to depend on what kind of quiche you want to make! The one below is just for spinach and mushroom. You can easily add cherry tomatoes, peppers (aka capsicum), onion, artichoke, etc. With all of these I would do about about 1 cup.
- 4 eggs
- 2 cups spinach
- 8 oz (or 1-2 cups) baby-bella mushrooms, sliced
- 1 cup shredded cheese of your choice (optional)
- Splash of milk (optional)
- 1 tbsp basil and/or oregano (optional)
- Preheat to 375F/190C
- Sautee mushroom
- Using about medium heat, cook the spinach until wilted
- Mix all ingredients together
- Lightly spray pan with cooking spray (or put liners in)
- Fill about 3/4 full
- Bake for 20-25 minutes
If you would prefer to do these in a bigger dish, you don’t have the change anything for the recipe, only add about 10 minutes to the cook time. Use the toothpick trick to check if it’s done.