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Delicious Cauliflower Pizza…
Cauliflower pizza crust
When I first heard about this I wrinkled my nose at it. I’ve never liked cauliflower and my first and only attempt at making cauliflower rice for a stir fry left me with mush. So when I tried this recipe I was skeptical. Fortunately this time instead of using a powered food processor I used a hand crank variety and the cauliflower consistency came out much better.
I was still skeptical even as I was putting the crust into the oven to cook. It looked soupy and I wondered if this was going to be a complete disaster.
Fortunately I was mistaken and was rewarded with a golden brown crust that was extremely tasty and totally passes for a regular pizza crust! I urge you to try this cauliflower pizza crust recipe and enjoy! Gluten free and totally healthy, depending on the cheeses you choose!
We happened to choose ground turkey and regular cheeses for ours, but in the future I’ll try cashew cheese or perhaps goat cheese on my cauliflower pizza crust!
- 2 cups cauliflower, pulsed into grains
- 2 cups shredded cheese, any variety
- 2 garlic cloves, chopped
- 4 eggs, beaten
- 2 tsp dried basil
- 2 tsp dried oregano
- ½ tsp Himalayan sea salt
- Take a head of cauliflower and break up into florets, throw into food processor and pulse.
- Place cauliflower grains in bowl and microwave for 3 minutes.
- Add egg, cheese, garlic, basil, oregano, and salt.
- Mix thoroughly.
- Pour onto flat cooking surface and bake at 450 degrees for 15-20 minutes.
Seaweed: The Ocean’s…
Seaweed. It truly is the ocean’s superfood, and a mighty tasty one at that. Thousands of varieties of seaweed grow in the earth’s oceans and lakes, but only a few varieties are edible by man. Those edible varieties contain much higher levels of healthy minerals and amino acids than land vegetables. Plus, there’s an inherent saltiness and umami (fifth savory taste sensation) that adds a nice kick to any meal. It provides iodine for the thyroid, lowers the bad LDL cholesterol, and has antiviral and anticancer properties along with lessening blood clots. Pretty awesome, right?
Here’s a tasty seaweed salad recipe you can add to any meal any time of day! It’s from Food.com. You’ll thank me when you try it!
- 3⁄4 ounce dried wakame seaweed (whole or cut)
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1⁄2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1⁄4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
- Soak seaweed in warm water to cover, 5 minutes.
- Drain, rinse then squeeze out excess water.
- If wakame is uncut, cut into ½-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
- Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.
- Sprinkle salad with sesame seeds.
Low Carb Zucchini Pasta…
Low Carb Zucchini Pasta
Spaghetti is my favorite meal, no question. I love pasta and I love tomato sauce…just the whole experience makes me a happy man!
A couple of years ago I bought this contraption called a spiralizer with the promise of turning vegetables, not my favorite things, into spaghetti – my favorite thing! That’s an easy YES, right? Problem is, it sat on my shelf all this time.
Well, no longer! I gave it a whirl today, and check out what I made! It was easy, took about 30 minutes total, and so delicious!
I started by turning the zucchini into pasta using the spiralizer. That was the most fun part!
Next I sautéed the low carb zucchini pasta with some olive oil and a few herbs & spices.
I then sautéed some chicken breast and I heated up some Engine 2 pasta sauce since I didn’t feel like making pasta sauce from scratch today. It’s extremely healthy sauce with no sugar added at all!
I put it all together, and there you have it! Super simple, totally indulgent, and totally healthy! Yay!
- 3 zucchini
- ½ jar Engine 2 pasta sauce
- 1 8oz chicken breast
- olive oil
- basil
- pepper
- Himalayan sea salt
- spiral the zucchini using a spiralizer tool
- saute zucchini with some olive oil, basil, pepper, and salt
- saute chicken breast, dice into pieces
- heat sauce
- mix together and enjoy!