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

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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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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