Cauliflower Pizza

In an effort to do this whole “Paleo” thing, I came up with a cauliflower pizza recipe. We love our pizza, so I didn’t want to deprive us of that! This is definitely the best cauliflower pizza crust we’ve had yet. I tried a few variations, and this is the winner! The thing with this pizza is that it’s delicious, but it’s not the white-flour-pizza-dough pizza. So, we just accepted it for a different type of pizza, and it was perfect! Hey, it’s worth a shot!

I started out by blending the cauliflower until it was course, but not pureed (like couscous). Then, I microwaved the cauliflower for 5 minutes so it softened a bit. Once the cauliflower was ready, I mixed it with the other ingredients and formed the pizzas on a sheet pan lined with parchment paper.

I baked the crusts for 30 minutes. I like them as crisp as possible. That seemed to work!

I chose basic pizza toppings, but you could honestly top with whatever you’d like! I baked the pizzas for another 10 minutes to melt the toppings. Then I broiled the pizzas for 1 minute just to make the cheese crispy. I topped with some fresh basil for a pop of color. I must say, these were delicious! Let me know what you think!

Cauliflower pizza
Makes 2 pizzas

1/2 large head cauliflower (about 2.5 cups ground)
1/2 cup shredded mozzarella
2 Tbsp grated parmesan
1 egg
1/2 tsp Italian herbs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Pizza Toppings
1 Tbsp sauce per pizza
1/2 Roma tomato per pizza, sliced
1/4 cup shredded mozzarella per pizza
Sliced red onion
Sliced basil

Preheat oven to 400° F. Cut cauliflower into chunks and place in food processor. Pulse until course (like couscous). Place the cauliflower in a microwave safe bowl and microwave for 5 minutes.

In the meantime, add the rest of the ingredients to a large bowl and mix together until well combined. Add the cauliflower and mix well. Divide dough in half. Line a baking sheet with parchment paper. Place each half of dough onto the baking sheet and press into rounds, about 1/4 inch thick. Bake crusts for 30 minutes or until browned and firm. Top with your favorite pizza toppings and bake for another 10 minutes or until cheese melts. Broil for 1 minute to crisp up the cheese. Top with fresh basil and enjoy!


Gluten Free Chocolate Chip Oatmeal Cookies

My husband and I bring our lunches to work everyday. Stew does it because he has no other choice in the construction world, and I do because I choose to spend my lunch hour at the gym! So the other day he said to me, “Can you make your chocolate chip cookies so I can eat them for lunch?” Keep in mind, these are completely full of butter and sugar and bad for you. But, being the loving wife I am, I gave in… just this once. I’ll eventually post those since everyone needs a go-to chocolate chip cookie recipe! So I made him his cookies and then made myself a healthier, but equally as delicious, version.

They do have quite a bit of brown sugar, so next time I would use less, probably 1/2 a cup. You could probably even substitute maple syrup or agave to get the sweetness instead of using sugar. I like to experiment with those as substitutions, because I don’t like eating too much sugar. So these are not really “guilt free” but they’re better than the buttery alternative! These are for those days that you reeeeaally want a cookie, but don’t want to blow your day by feeling really guilty. As far as the goodies inside, you can always substitute a different flour if you don’t like rice flour and any dried fruit. I’ve tried a combination of apricot, raisin, and craisins before but didn’t have those in the house this time. Let your palate decide!

Gluten Free Chocolate Chip Oatmeal Cookies

2 Tbsp butter, softened

1/4 cup coconut oil, warmed to liquid

2/3 cup brown sugar

1 very ripe banana, mashed

2 egg whites

2 Tbsp peanut butter

2 tsp vanilla extract

1  1/3 cup rice flour

1 cup gluten free oats

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup craisins

1/2 cup chocolate chips

Preheat oven to 375 degrees F.  Combine butter, oil, and brown sugar in the bowl of a standing mixer and mix on high speed, stopping occasionally to scrape down the sides of the bowl, until mixture is light and fluffy, about 2 minutes. Add the mashed banana, egg whites, peanut butter, and vanilla and mix to combine. Add flour, oats, salt, cinnamon, baking powder, and baking soda and mix to combine. Fold in the chocolate chips and craisins. You can substitute other dried fruit and nuts as well. Spray two baking sheets with nonstick spray. Using a small ice cream scoop, place the cookies on the pan two inches apart. Bake for 12-14 minutes, or until lightly browned but still soft. Remove the cookies from the oven and let cool for 1 minute. Remove from pan and let cookies cool on racks. Store in an airtight container at room temperature for about a week. If you’d like to save them, place in an airtight container and freeze. These cookies are delicate and fall apart easily so handle with care!

Avocado and Arugula Salad

I eat a lot of raw fresh produce. The longest I ever lasted with a 100% raw food diet was a month. I definitely felt great but 100% just isn’t practical for my lifestyle. The whole premiss behind this way of eating is that cooking foods above 115 degrees F kills the enzymes in food that help us digest and absorb nutrients. Now I just incorporate as much seasonal fresh produce into my day to day eating habits as possible.

When I was on the raw food kick, I ate this Arugula salad at LEAST once a week. It was so filling and satisfying. Stew and I were wanting a lighter meal, so we had this for supper. 

Avocado and Arugula Saladserves 1

2 cups arugula

1/2 granny smith apple, thinly sliced

1/2 avocado, sliced

2 Tbsp craisins

2 Tbsp slivered almonds

1 Tbsp sunflower seeds

1 tsp chopped parsley

1 tsp chopped mint

Create a bed of arugula in a large bowl. Arrange the apple and avocado fanned out in a circular patter on top of the arugula (To cut the avocado, slice down the center around the pit. Then tap a large chef’s knife into the pit and twist. This should make the pit come right out. Then peel the avocado by pulling the skin off). Sprinkle with the remaining ingredients. Drizzle with a little bit of the red wine vinaigrette. Now you have yourself a healthy and delicious lunch or dinner!

Chocolate Peanut Butter Bites

Ok… these are the best creation ever! I’m definitely a health conscious eater. My philosophy is, you are what you eat. I feel better when I eat well. I’ve even grown to crave and love healthy food! Now, don’t get me wrong, I have a sweet tooth just like the next person! That is why I need a little sweet bite ready when a craving hits! So I combined my two favorite flavors, chocolate and peanut butter, to make these cookie bites! They couldn’t be easier, and they’re actually good for you! How many desserts can you say that about? I keep them in the fridge so they are a bit firmer than when they sit at room temp. Just be careful, you can’t just eat one!

Chocolate Peanut Butter Bites

            1/2 cup almond meal

            1/2 cup regular rolled oats (Use GF oats if you want it GF)

            2 tbsp cocoa powder

            1/2 tsp kosher salt

            2 tbsp agave nectar

            3 tbsp peanut butter

            3 tbsp pure maple syrup (add gradually until desired consistency is achieved)

            1/2 tsp pure vanilla extract


1. In a food processor, process the oats until very fine, like a flour consistency.

2. Add in the almond meal, cocoa powder, salt, and agave and pulse until combined. Now add in vanilla and maple syrup gradually until desired consistency is achieved. Process until a dough forms. Stop to scrape the sides of the bowl as necessary. Dough will be very sticky! If it is too sticky to make balls, you can add a bit more almond meal.

3.Scoop dough into a bowl. Use a small ice cream scoop to form balls with the dough (lightly wet fingers if necessary). Roll them between your hands to form a ball. Store in an airtight container in the fridge or freezer.

Note: If dough is too dry, add a bit more maple syrup. If too wet, add a bit more almond meal.