Tag Archives: Healthy recipes

Paleo breakfast

25 Oct

Organic eggs-red pepper-oregano-goat's cheese ūüôā

This was breakfast this morning– it was really¬†easy to make, and was A-MA-ZING! I normally stay away from dairy, but every once in a while¬†I like to indulge. This kept me full all morning and afternoon¬†because of¬†all the protein. It’s a great breakfast idea¬†for school age kids, and for folks that work in an office environment–because the protein keeps you full for so long, you won’t be as tempted to¬†snack on junk foods throughout the day.

Live well

C-

Paleo Pizza crust

24 Oct

Califlower-pizza-crust pic via Eat.Dink.Smile

Anytime I stumble on a recipe touting to be the perfect gluten-free, grain-free alternative to bread, I’m doubtful. Most of the time, due to the odd ingredients thrown together to make up for the lack of gluten,¬†the recipe ends up tasting (and looking)¬†like wallpaper paste LOL.

This recipe is different though¬†(I promise.) Anyone wanting to try a¬†nice grain-free (gluten-free) recipe–one that doesn’t taste like glue, then this one¬†is great. It’s made from cauliflower, and is the perfect comfort food.¬†Glorious ūüôā

Cauliflower Crust Pizza

Recipe courtesy of: Eat.Drink.Smile 

Serves 2

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

Directions:

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

*Note that toppings need to be precooked since you are only broiling for a few minutes

Live well,

C-

Oh, the joys of sunshine

20 Oct

I am loving¬†the warmer weather here in Melbourne, I can’t wait for summer to hurry up and get here! Two of my favorite things about summer are: 1) getting to be barefoot and soak up all the Vitamin D 2) Getting to eat all of the fresh summer fruits (my favorite being mangoes, and watermelon)

I found this recipe, and can’t wait to make it. It looks perfect for a light summer lunch.

Hope everyone is having a good day!

Live well,

C-