Cauliflower Crust Pizza

What if I told you, that you could eat a piece of delicious pizza, minus the carbs, plus more than three quarters of your daily vitamin C intake in a serving of vegetables….what would you say?? Well, here it is; cauliflower crust pizza. This pizza is amazing, there just isn’t a better word to describe it. Your favorite comfort food, extra cheesy and warm, but no carbs. I know what you’re thinking, “am I dreaming, is this real life?” It’s real, people. And it’s really freakin’ good. Cauliflower makes the perfect crust substitute, it has an easily adaptable flavor, and it holds the crust shape beautifully. Cauliflower is a member of the cruciferous family of vegetables, meaning cancer-fighting as well as anti-immflamatory and anti-oxidant rich. Basically, cauliflower is the Beyonce of vegetables…and all hail Queen Bey!

Prep time: 15 min           Cook time: 20 min         Serves: 2-4

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Ingredients

  • 1 medium head cauliflower
  • 1/4 cup parmasean cheese
  • 1/4 cup mozzarella cheese
  • 1/4 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 egg

Instructions

  • Preheat oven to 45o degrees and place baking stone or large baking sheet lined with greased parchment paper in oven
  • Wash then thoroughly dry cauliflower. Cut off stems and place florets into food processor and chop until cauliflower resembles snow-like texture. Place chopped cauliflower in microwave in microwave safe bowl. Cook for 4 minutes then dump into a clean kitchen towel and allow to cool
  • Once cooled, squeeze out excess water. Make sure completely cooled or you will burn your hands. Dump squeezed cauliflower into a bowl then add the rest of the ingredients. Mix well, using your hands works best
  • Once mixed together, place dough ball onto the parchment paper or hot pizza stone. Form a pizza shape with dough and pat down thoroughly. You don’t want it o be too thick or too thin
  • Place into oven and cook for 9 minutes. Remove from oven, add desired sauces and toppings then place back into oven and cook for another 6 minutes, until cheese is melted. Remove from oven and let cool for 1-2 minutes before serving

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Butternut Squash and Sage Macaroni

Are you guys ready for another amazing 15 minute dinner recipe?!? I don’t think you’re ready….. Ok, here it is; butternut squash and sage mac n’ cheese. Mac n’ cheese is the epitome of comfort food and this home cooked version makes it that much more comforting. Butternut squash makes an awesome vegan ‘cheese’ sauce plus it’s high in antioxidants, fiber and potassium making this the healthiest mac n’ cheese out there!! The butternut squash sauce is so good, you’ll want to drink it like a smoothie…hey, feel free, I won’t judge ya!!!!

Prep time: 5 min          Cook time: 15 min       Serves: 4

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Ingredients

  • 1 small butternut squash
  • 7 oz pasta
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves minced garlic
  • 1 3/4 cup vegetable stock
  • 2 tsp dried sage
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Bring large saucepan of water to a boil. Carefully add the squash and cook over medium heat for 11 minutes until very soft. Drain and set aside
  • Place the pasta into boiling water and cook for 10 minutes until al dente. Drain and keep warm
  • Heat the oil in a frying pan and add diced onion and garlic. Sprinkle in the dried sage and cook over medium heat for 3 minutes until softened.
  • Spoon the contents of frying pan into food processor along with the butternut squash. Pour in vegetable stock and blend on high until completely smooth
  • Pour sauce over pasta and stir to mix completely. Season with salt and pepper

Baked Sweet Potatoes with Soy Yoghurt, Pomegranate, and Toasted Walnuts

Everyone loves an oven-baked sweet potato. This sweet potato has a savory, sweet taste that is a true home comfort with an extra helping of vitamin A and vitamin C. This recipe only takes about 15 minutes thanks to the handy-dandy microwave. This was the first time I’ve tried these toppings on a sweet potato and I will never go back!! The bittersweet pomegranate compliments the not too sweet yoghurt just perfectly making this meal capable of performing for breakfast, lunch and dinner. This is perfect for busy weeknights since there is virtually no lengthy prep time required! I know you guys will enjoy this just as much as I did!

Prep time: 5 min        Cook time: 10 min       Serves: 3

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Ingredients

  • 2 large sweet potatoes
  • 2 tsp olive oil
  • 2 tbsp walnuts
  • 1 pomegranate
  • 4 tbsp unsweetened soy yoghurt
  • pinch of sea salt

Instructions

  • Thoroughly wash then dry the sweet potatoes. Brush the skins with the olive oil then cook in the microwave for 10 minutes, until a fork can pierce the insides effortlessly
  • While the sweet potatoes are cooking, add walnuts to dry pan and roast over medium heat for 3-4 minutes, then set aside
  • Slice pomegranate and remove seeds
  • Remove cooked sweet potatoes from microwave and slice down the center. Generously spoon in the yoghurt, toss the toasted walnuts and pomegranate seeds over top. Season with sea salt and serve

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VEGAN Veggie ‘Meat’Loaf

Vegetarians, rejoice!!! This is seriously better than any meatloaf out there!! And so much better for you, duh! This bad boy is packed with carrots, celery, onion and lots of healthy grains with flax egg to bind the loaf. It can actually be extra quick put this together if you use instant quinoa which they sell in cute little microwave-safe cups (I know, don’t judge me) but hey, sometimes us moms could use a break, even if it’s just 10 minutes, am I right???!!!! The ketchup and maple syrup glaze is perfect, and it really pulls the whole dish together. The lentils bring this dish the perfect nutty and earthy flavors along with a high nutritional value anyone can benefit from, including your toddler!

On another note, tomorrow is Friday and I am just so freakin’ happy! You know that song by Nelly, ‘it’s the freakin’ weekend, baby I’m gonna have my some fun!’ Yep, I’m gonna have fun…and by fun I mean sleeping until 7:30 am and not changing out of my pajamas. Once again, no shame 🙂

Prep time: 10 min     Cook time: 1 hr      Serves: 4

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Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • olive oil to taste
  • 1 carrot
  • 1 stalk celery diced
  • 1/2 cup onion diced
  • 3 cloves garlic
  • 1/2 red bell pepper diced
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp Worcestershire (vegan)
  • 2 cups lentils cooked
  • 3/4 cup brown rice cooked
  • 3/4 cup quick-cook oats
  • 1/4 cup ketchup
  • 1 tsp maple syrup

Instructions

  • To make the flax egg combine the flax meal with the water in a small bowl and mix well. Set aside for 10 minutes
  • Preheat oven to 350 degrees
  • In large saucepan, heat olive oil over medium heat. Once shimmering, add in carrots and celery. After 2-3 minutes, add in onions and mushrooms. Cook another 3-4 minutes
  • Add another drizzle of olive oil then add garlic, bell pepper, and tomato paste. Cook 2 more minutes then add salt, pepper, parsley, and thyme and cook until fragrant
  • Add the soy sauce and Worcestershire sauce and cook for 2 more minutes until the vegetables are tender. Remove from heat
  • In food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky
  • Transfer the mixture to a parchment lined loaf pan and smooth the top with a spatula. To make the glaze, combine ketchup and maple syrup in small bowl. Brush half on top of load, reserving other half for later
  • Bake loaf for 45 minutes, brush with remaining glaze. Slice and serve

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Broccoli and Ricotta Calzones

These delicious, cheesy calzones are perfect for a busy weeknight! They are so easy to make and a great finger food for your little ones!! Plus, who couldn’t use an extra serving of veggies in their life?? I’ve pretty much perfected my calzone making but it’s super fun to play around with different ingredients! You could try your calzone with spinach, broccoli, artichokes, you name it! What veggie doesn’t go great with cheese?! These freeze beautifully as well so feel free to double the recipe and save some for next week!

Prep time: 15 min      Cook time: 15 min     Serves: 4

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Ingredients

  • 1 lb pizza dough
  • 10 oz frozen chopped broccoli florets
  • 8 oz ricotta cheese
  • 4 oz mozzarella shredded
  • 1 oz parmasean cheese grated
  • 1 tbsp olive oil
  • 1 large egg lightly beaten with 2 tbsp water plus 1 large egg yolk
  • 1 tsp garlic powder
  • 1 1/2 tsp fresh oregano dried
  • 1/8 tsp red pepper flakes
  • 1 tsp salt

Instructions

  • Preheat oven to 500 degrees. Combine thawed broccoli, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, salt and red pepper flakes in a large bowl
  • Place pizza dough on lightly floured surface and divide into 4 pieces
  • With your hands or a rolling pin, flatten each piece to about 7 inch round on a piece of parchment paper
  • Spread 1/4 of broccoli and ricotta filling over half of dough round, making sure to leave a 1 inch border around the edge
  • Brush the edges with the egg wash and then fold the other half of the dough circle over the spinach mixture leaving the bottom 1/2 inch border uncovered
  • Press edges of dough together and pinch with a fork or fingers to seal
  • With a sharp knife, cut 5 steam vents into each calzone then brush tops with remaining egg wash
  • Transfer calzones onto parchment paper lined baking sheet. Bake for 8 minutes then brush with any remaining egg wash and sprinkle with grated parmesan cheese and bake for another 7 minutes
  • Move to wire rack and let cool for 5 minutes then serve

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Vegetarian Pad Thai Egg Rolls

I might just have to consider myself a genius after this creation. Talk about a winning combination! The delicious and authentic Thai dish pad Thai combines with the classic egg roll to create the ultimate vegetarian finger food; vegetarian pad Thai egg rolls. Besides being super yummy, this was actually a really fun recipe to make! This isn’t exactly a traditional pad Thai recipe but tastes delicious, Sofia loved it too! She ate 2 whole egg rolls which is pretty impressive for someone who only weighs about 20 lbs! We did find a whole lot of rice noodles in her diaper before putting her to bed though, her excuse was-they were just so irresistible she wanted to save a little for a midnight snack! I’ll take that as compliments to the chef!

Prep time: 20 min    Cook time: 25 min     Serves: 12 egg rolls

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Ingredients

  • 4 oz rice noodles
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp apricot preserves
  • 2 tbsp rice vinegar
  • 1 tbsp water
  • 3 tbsp brown sugar
  • 2 tsp Sriracha
  • 1 tbsp vegetable oil
  • 1 clove minced garlic
  • 16 oz vegetables- use a mix containing any of the listed; water chestnuts, sugar snap peas, carrots, corn, broccoli
  • 1 cup bean spouts
  • 1/4 cup scallions
  • 2 eggs, separated
  • 1 lime

Instructions

  • Cook rice noodles as instructed. Drain well and set aside
  • Make the pad Thai sauce. Combine Worcestershire sauce, soy sauce, rice vinegar, water, apricot preserves, brown sugar and Sriracha
  • Preheat oven to 400 degrees
  • Heat skillet over medium heat and add in vegetable oil
  • Add minced garlic and sauté for 1 minute. Add in vegetables, bean spouts, and scallions and sauté another 3 minutes. Add softened noodles
  • Push vegetables and noodles to the side and add in 1 egg and scramble. Once egg is cooked, combine with vegetables and noodles. Season mixture with 2 tbsp of pad Thai sauce and fresh juice of 1 lime. Remove from heat
  • Brush all sides of egg roll wrappers with egg wash beaten with 1 tbsp water. Place about 1/3 cup pad Thai onto egg roll wrapper
  • Roll up egg roll as instructed on back of package (or Youtube for instructional video) Continue with all egg roll wrappers then place on well greased baking sheet
  • Brush all rolled egg rolls with remaining egg wash and bake for 10 minutes. Flip egg rolls and bake for another 5 minutes
  • Serve egg rolls with remaining pad Thai sauce

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Veggie Pot Pie with Cheddar Biscuit Topping

This recipe is that rich, filling homemade pot pie you know and love but on steroids!! The vegetable pot pie has a creamy herb-infused sauce and the fresh homemade cheddar biscuit topping just makes the dish that much better. Feel free to use a bag of frozen vegetables like I did to save on time! You can really use any vegetables you’d like and if you want an extra protein boost-toss in a can of chickpeas. You might be wondering why most of the recipes I’ve posted so far are winter recipes..well…if you live anywhere like where we do in upstate NY… it’s freaking freezing!!! We are still sadly wearing our winter coats. So, while I’m dreaming of warmer weather…the only real warmth I’ll be getting is from this vegetable pot pie! Hey, it’s better than nothing though!

Prep time: 20 min     Cook time: 35 min    Serves: 6

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Ingredients

Filling

  • 3 tbsp butter
  • 1 onion diced
  • 3 tbsp all-purpose flour
  • 1 cup almond milk or milk of choice
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/2 tsp fresh pepper
  • 1 cup vegetable broth
  • 1 lb frozen mixed vegetables

Cheddar biscuit topping

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 6 tbsp cold butter
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 cup almond milk or milk of choice

Instructions

  • Dice the onions and add to oven safe skillet with the butter. Sauté over medium heat until onions are soft and translucent. Add 3 tbsp of flour and sauté another 2 minutes then add milk and whisk until there are no more lumps. Add seasonings and allow to come to a simmer, whisking continuously until it thickens
  • Add in the vegetable broth and allow to come to a simmer again. Add the frozen vegetables and stir to fully combine. Reduce to low heat and allow the mixture to heat through, stir occasionally and begin to prepare the biscuit topping
  • Preheat oven to 425 degrees. In a large bowl combine the flour, baking powder and salt. Add in the butter and either with your hands or pastry cutter work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar cheese
  • Add the milk to the biscuit mixture and stir until a dough begins to form. If the dough seems too wet, simply add a dusting of flour on top
  • Spread some flour down on a flat surface and press the dough down into a 3/4 inch thick circle, then cut into 6 biscuits. Place the biscuits over top the vegetable pot pie
  • Bake the vegetable pot pie in the skillet for 20 minutes until the biscuits are golden brown and the filling is bubbly around the edges. Serve hot

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