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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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

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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

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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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Sweet Potato and Kale Au Gratin

Sweet potato and kale team up to create this healthy and delicious meal everyone is sure to fall in love with! Sweet potato and kale au gratin is the perfect gluten-free and paleo-friendly dish to make for a special occasion or just a regular weeknight. This recipe only has a handful of simple ingredients and is so easy to make it’s a perfect recipe for cooking experts and beginners alike. The leafy, green kale fills this dish with powerful antioxidants, fiber and vitamins such as vitamin K and vitamin A while the sweet potato packs a punch of manganese, copper, and iron! Talk about a dynamic-duo!!

Prep time: 10 min     Cook time: 35 min      Serves: 6

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Ingredients

  • 1 large sweet potato cut into 1/4″ slices
  • 1 bunch kale
  • 4 cloves garlic minced
  • juice of 1/2 lemon
  • 4 tbsp butter
  • 3 tbsp all purpose (gluten-free) flour
  • 3/4 cup organic whole milk
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 450 degrees. In large skillet, heat 1 tbsp olive oil over medium heat. Add the sweet potatoes, season with salt and pepper and stir occasionally for about 4 minutes until sweet potatoes are lightly browned. Add chopped kale and stir occasionally until kale is slightly wilted. Add 1/2 cup water and cook, continue stirring occasionally for 5 minutes or until the kale has wilted and the water has cooked off. Stir in lemon juice then remove from heat
  • In separate medium skillet heat the butter over medium heat until melted. Add the garlic and cook 1 minute before adding the flour. Whisk frequently until well combined. Slowly whisk in the milk and 1/2 cup water. Continue whisking 3 minutes or until mixture is thickened. Turn off heat and season with salt and pepper to taste
  • Transfer the cooked sweet potatoes and kale to the skillet of béchamel sauce and stir to combine. Transfer the mixture to baking dish and bake in oven for 15 to 18 minutes until golden brown. Let stand for 5 minutes before serving

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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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Cheesy Garlic Spaghetti Squash

Can you guys tell I like veggies?? More specifically, veggies covered in cheese! If you’re looking to get some extra vegetables in your diet-this is the recipe for you! Spaghetti squash is a great place to start, it’s super easy to cook! Plus, if you’re short on time, you can even use the microwave to cut the cooking time in half. I’ll admit..I did almost cut a couple of my fingers off my first time attempting to cut this bad-boy in half…but 3 spaghetti squashes later, I would now consider myself a spaghetti squash-cooking-professional..and I still have all my fingers!! This creamy cheesy garlic spaghetti squash is heavenly comfort food that you don’t have to feel guilty about indulging in.

Prep time: 10 min     Cook time: 50 min    Serves: 2-4

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Ingredients

  • 1 spaghetti squash
  • 5 cloves minced garlic
  • 1/2 cup half and half
  • 1/2 cup water
  • 1/2 cup shredded mozzarella
  • 1/2 shredded cheddar cheese
  • fresh ground pepper
  • fresh thyme

Instructions

  • Preheat oven to 400 degrees. Grab spaghetti squash firmly and chop off tip and tail. Cut in half length-wise and scoop out seeds and innards. Place both halves on baking sheet maintained by small foil ring to ensure stability. Sprinkle fresh cracked pepper over both halves
  • In large bowl combine minced garlic, half and half, water, and fresh thyme. Mix well
  • Sprinkle a layer of cheese into cavities of squash halves first before dividing the sauce mixture on top of cheese into the halves. Top with additional cheese
  • Roast in oven for 40-50 minutes and then remove from oven and allow to cool until easily handled. Use a fork to separate and fluff the strands of spaghetti squash and serve warm

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