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

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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Sesame Tofu with Broccoli

I’ve always been a tofu lover but never quite found the right way to cook it so that it came out really perfect..until now! Tofu is the ultimate meat substitute since it’s high in protein and low in fat and sodium. For this recipe you will need to do just a little planning ahead so you have enough time to press the tofu. If you’re not familiar with pressing, it’s basically a 30 minute pressing of the tofu between 2 weighted down plates so that any excess liquid is drained so when you pan fry the tofu it comes out light and crispy. This pan fried sesame tofu is extra crispy and drenched in a tangy sesame sauce, the broccoli and rice help make it the perfectly balanced meal for you and the little one!

Prep time: 45 min     Cook time: 15 min     Serves: 2-4

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Ingredients

Sauce

  • 1/4 cup soy sauce
  • 2 tbsp water
  • 1 tbsp toasted sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger
  • 2 cloves minced garlic
  • 2 tbsp sesame seeds
  • 1 tbsp cornstarch

Stir fry

  • 14 oz block tofu extra firm
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 frozen broccoli florets
  • 4 cups cooked rice
  • 3 sliced green onions
  • 1/4 tsp salt

Instructions

  • Place a few paper towels or a clean, lint free dish cloth on a large plate. Remove tofu from package and place on the paper towels. Place several more paper towels on top then place a second plate on top weighed down with a few canned goods or tea kettle filled with water. Press tofu for at least 30 minutes to remove excess water
  • While the tofu is pressing, prepare the sauce. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch. Stir well until cornstarch and brown sugar are dissolved completely and set sauce aside
  • Cut the tofu into 1-inch cubes and season with 1/4 tsp salt. Sprinkle 1 tbsp of cornstarch over the cubes and then toss the cubes in the cornstarch to fully coat them. Repeat with the second tbsp of cornstarch until all cubes have even coating of cornstarch
  • Heat large saucepan over medium heat. Once heated, add 2 tbsp vegetable oil and tilt pan until bottom is evenly coated in oil. Add the tofu cubes and let cook on one side until golden brown. Then, use a spatula to flip to an uncooked side and continue to do this until all sides are golden brown before removing crispy tofu to a clean plate
  • Add frozen broccoli to skillet and stir until edges are slightly browned. Lower the heat to medium-low, even if the broccoli is not fully thawed yet, it will warm through after adding the sauce
  • Give the bowl of sauce a final stir and pour into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken. Once this happens, turn off heat and add in tofu cubes
  • Serve over bed of cooked rice and top with sliced green onions

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