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

IMG_7587-2.jpg

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

IMG_7593

Tofu Tikki Masala

Stop whatever you’re doing and run to the kitchen. You need this tofu tikka masala in your life. Right. This. Second!!! The recipe is full of different spices and flavors and everything that tikka masala should be. Make sure you plan ahead because the tofu needs to marinate for an hour in addition to being pressed, so for maximum time efficiency do some of the foot-work in the morning or the night before. Don’t shy away from making this recipe because you’re unsure of how your little one will handle the spices in this dish either, my little girl totally devoured this one!! Add a side of white rice and naan bread and you’re good to go. All in all, there is a little bit more preparation time required for this recipe compared to some others I’ve posted, but it’s so worth it, I know you guys will agree!!

Prep time: 1 hr 20 min      Cook time: 30 min       Serves: 4-6

IMG_7555.JPG

Ingredients

marinade

  • 14 oz extra firm tofu
  • 1 tsp lemon juice
  • 1 cup plain yogurt
  • 6 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp paprika

sauce

  • 3 tbsp olive oil
  • 1 large onion
  • 2 tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp cilantro
  • 2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tbsp tomato paste
  • 12 oz crushed tomatoes
  • 1 cup water
  • 1 cup organic half and half (or use dairy-free milk of choice to make meal vegan)
  • *optional* rice and naan bread to serve

Instructions

  • Remove tofu from package and press between 2 heavy objects for at least 20 min. While tofu is being pressed, being to prepare the marinade
  • Combine yogurt and all ingredients for the marinade. Cut tofu into small bite sized squares then add tofu into marinade. Toss tofu in marinade until all pieces are evenly coated. Place covered in refrigerator and let marinate at least 1 hour
  • Preheat oven to 425 degrees. Place marinated tofu onto bamboo skewers then place over a parchment paper lined baking tray. Make sure there is adequate space underneath to help distribute heat evenly
  • Bake 15 minutes or until tofu edges are slightly browned. While tofu is in the oven, prepare the sauce
  • Heat oil in large pot over medium heat. Add in garlic, onion, and ginger and cook until tender but not browned. Add the spices stirring constantly then add tomato paste
  • Add crushed tomatoes, water and half and half then bring to a boil Cook for 5 minutes then reduce heat slightly and add tofu in. Cook about 2 minutes then serve

IMG_7556.JPG

 

Vegetable Tempura

Vegetable tempura makes my heart smile. Vegetable tempura that can be cooked and on my plate in 15 minutes or less? Now that makes my heart sing, ‘ceeeelebrate good times, come on!’ This tastes just like the vegetable tempura I order religiously every time I visit my favorite sushi restaurant but I get to enjoy it from the comfort of my couch. This is a recipe you can really have fun with. For this recipe I used carrots, broccoli and avocado but some other options would be radishes, sweet potato and button mushrooms-but you can really add in anything you want to eat! This vegetable tempura is so quick and simple to make you can now have amazing, restaurant quality tempura at the snap of your fingers!!! And by having dinner cooked in 15 minutes, you’ll have lots of extra time for you!!

Prep time: 5 min       Cook time: 10 min     Serves: 4

IMG_7551.JPG

Ingredients

  • 1 cup vegetable oil for frying

batter

  • 1 cup all purpose flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 1 cup sparkling water

dipping sauce

  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/2 tsp dried chili flakes
  • 1 tbsp finely chopped fresh cilantro

Instructions

  • Heat the oil over high heat then begin to prepare vegetables
  • Wash and peel vegetables, slice away tops and ends of baby carrots, trim the ends of the broccoli, etc.
  • In large bowl, combine all batter ingredients and whisk together until just smooth. Dip in the vegetables and ensure they are evenly coated then shake off excess batter
  • Using a slotted spoon, add several vegetables at a time into the oil. Cook for 2-3 minutes. Be careful not to overfill oil with vegetables, they will stick together. When the batter has puffed up, carefully remove vegetables to a paper towel to absorb excess oil. Repeat until all vegetables are cooked and placed onto paper towel.
  • In the meantime, make dipping sauce. Combine all sauce ingredients and whisk until combined. Serve tempura immediately with individual bowls of dipping sauce

IMG_7553.JPG

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

IMG_7532.JPG

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

IMG_7535.JPG

Baked Oatmeal Cups

I love these baked oatmeal cups for a couple reasons; they’re super healthy, they’re easy to make, and they’re versatile-you can mix and match-fill them with whatever you like! These are a simple recipe even your little one can help make! They also last in the freezer up to 3 months, so I like to make a big batch which will last weeks! Perfect for breakfast, lunch boxes, and grab-and-go snacks. For an extra boost of omega 3s- mix in some chia seeds with the oats! I topped this batch with toasted coconut and mango, goji berries-a mildly sweet and savory berry packed with antioxidants and vitamin A, and blueberry, my favorite! Comment below and tell me which kind of oatmeal cups you like the best!!

Prep time: 10 min        Cook time: 20 min         Serves: 12

IMG_7513.JPG

Ingredients

  • 4 cups old fashioned oats (gluten free)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/3 cup unsweetened almond milk
  • 1/8 cup coconut or brown sugar
  • 2 tsp vanilla extract
  • 1 cup desired fruits
  • *optional* 1/4 cup chia seeds

Instructions

  • Preheat oven to 375 degrees. Add all ingredients to a large bowl and mix well
  • Spray a muffin tin with cooking spray and scoop 1/4 cup oatmeal mixture into muffin tins. Make sure you get an even amount of milk and oats
  • Bake oatmeal cups for 20 minutes

IMG_7516.jpg

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

IMG_7442.JPG

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

IMG_7443.JPG

Strawberry Banana Chia Pudding

I need help. I have a serious addiction. I cannot get enough and I have to have it at any cost. It’s chia pudding. I know what you’re thinking…you think you’re addicted to chia pudding too, aren’t you?? Rejoice my fellow chia pudding-addicts, rejoice, ’cause here’s another chia pudding recipe and this one miiight even be better than the first one! On a more serious note, this chia pudding is packed with fiber, over 6 grams!! Say ‘helloooo‘ to digestive-health-heaven! The dietary fiber in chia seeds will help keep you regular and  they have also been found to aid in weight loss by suppressing your appetite!

Prep time: 5 min    Serves: 2-4

IMG_7429.JPG

Ingredients

  • 1 banana
  • 5 strawberries
  • 1 cup almond milk
  • 1/2 cup greek yogurt
  • 1/4 cup chai seeds
  • 1 tsp vanilla

Instructions

  • Combine all ingredients into food processor and blend well. Refrigerate for at least  3 hours. Top with strawberries or any other desired toppings

IMG_7430.JPG