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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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

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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

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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

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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

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