I’ve heartily resisted then cauliflower pizza crust thing…for so long…but last weekend I caved and cranked out this creation. And I’ll not ashamed to say I followed that up by eating the whole pizza. 🍕 🍕 🍕
Is this going to replace an amazing authentic wood fired Italian pizza? Certainly not. Is this an “always food” that I can eat every single day if I want to? Absolutely yes. (Thanks @jordannanativ for this lingo!)
If you want to to eat this entire pizza too as an always food, this is how you to whip it up:
To make the crust:
🥄 1 – 500g bag frozen riced cauliflower
🥄 1 whole egg
🥄 15 g quick oats
🥄 1 tsp garlic powder
🥄 1 tsp Italian herbs
🥄 a little bit of salt & pepper
➡️ Cook the diced cauliflower from frozen in a pot of boiling water for 3 minutes. Pour into a colander and drain throughly. Spread the cauliflower on a clean tea towel and allow to cool for about 10 minutes. Gather the tea towel and squeeze excess water from the cauliflower. Do this carefully as the water being released will still be quite hot. Squeeze as much water as you possibly can from the cauliflower. Use a second tea towel if needed.
➡️ Put the squeezed cauliflower into a mixing bowl along with all other ingredients. Mix with a fork.
➡️ Line a cookie sheet with parchment paper. Drop the mixed dough into the parchment paper, and form into an 8 inch round circle. Use your hands to pack the dough thoroughly.
➡️ Cook at 400F for 20 minutes. Flip the crust over, top as desired, and return to oven for an additional 10 minutes.
I recommend not using too much sauce or ingredients that will release too much water to keep the crust crispy. I used about 2 tbsp tomato sauce, some sliced grilled chicken and buffalo mozzarella which was fantastically melty 👌🏻
Make Ahead
Overnight Oats – Lemon Raspberry
The overnight oats kick continues! Lemon-Raspberry Pecan on today’s menu.
😋 🍋 🍋 😋
The holidays are getting to be oh so close – which means so many delicious treats everywhere you turn. Enjoy the treats because the holidays come but once a year. But see if you squeeze in some healthy meals too. (Because #everythinginmoderation) This quick brekkie fits the healthy meal bill. The prep is so easy it will totally help you to make sure you get at least one solid meal in daily over the 15 days left until Christmas!
Mix together and then let sit overnight:
🥄 1/3c rolled oats
🥄 1 c plain Greek yogourt
🥄 a pinch of salt
🥄 zest of 1/2 lemon
🥄 a few drops of stevia or 1 tbsp maple syrup
🥄 2 tbsp chopped pecans
🥄 about 1/3 c choice of milk (use the amount you like to get your favourite consistency
🥄 a handful of raspberries
Chicken Wrap
Thanks @kristin.melissa.wallace for the inspiration to create a wrap idea that’s both yummy for adults and a hit with kids. These Greek Chicken Wraps are flavourful but not spicy!
Cut 2 lb chicken breast into strips and marinade overnight in:
🥄 2/3 c plain Greek yogourt
🥄 1/2 c water
🥄 6 cloves garlic, chopped
🥄 2 juiced lemons + the peels of both lemons
🥄 2 tbsp dried oregano
🥄 salt and pepper to taste
Grill your chicken strips
To create the wraps assemble chicken, romaine lettuce, hummus, kalamata olives and feta cheese as you like in a whole wheat wrap.
Enjoy! 😋
For meal prep, just make your protein ahead of time and then assemble fresh right before you eat.
Ham & Broccoli Casserole
Casserole is one of my favourite winter foods. Soul food, right? This easy ham and cheese casserole is totally comforting while still being super healthy. It’s also a great way to use up leftover ham if you’re going to have some of that kicking around over the next few weeks.
To make 4 servings:
🥄 500g (1 lb) cooked cubed ham
🥄 1 head broccoli cut into small florets
🥄 1/2 c uncooked quinoa
🥄 1 1/2 c chicken stock
🥄 100 g shredded cheddar cheese
🥄 1/4 c grainy mustard
Cook the quinoa in chicken stock according to package directions.
Boil the broccoli for 3 minutes, drain well and set aside.
Mix together in a mixing bowl the cooked quinoa, broccoli, ham, mustard and about 2/3 of the cheese. Transfer into a casserole dish sprayed with non-stick cooking spray. Top with the remaining cheese.
Bake at 350F for about 25 minutes. Enjoy 😋
Sweet Potato Turkey Chili
Sweet Potato Turkey Chili…super simple prep! Because #Vacation this week!
To make 6 servings:
🥄 2 medium yellow onions, diced
🥄 3 cloves garlic, diced
🥄 2 lb extra lean ground turkey
🥄 1 – 28 oz tin diced tomatoes
🥄 1 c chicken stock
🥄 4 small sweet potatoes, peeled and cubed
🥄 2 packets commercially prepared chili seasoning
Spray a large stock pot with non-stick spray and then sweat the onions and garlic over medium heat. Once softened, add the ground turkey and cook through, breaking up with a wooden spoon as the turkey cooks. Once the turkey is cooked, add the remaining ingredients and simmer over low heat for about an hour, or until the sweet potatoes are cooked through.
Top the chili with your favourite toppings..shredded cheddar, a scoop of plain Greek yogourt, some cilantro and green onion were my choices.
Usually I wouldn’t use chili seasoning, but vacation calls for keeping things simple. Same applies for #HolidayMadness
Bolognese Spaghetti Squash
After I really started paying attention to my nutrition I figured pasta was off the menu. Turns out pasta is *super* calorie dense, red sauce is pretty carb heavy too. But time went by, and I realized what I really missed was sauce, not noodles. Turns out, that’s easy to solve for while still totally eating for my goals. 🙌🏻
🍝 To make your own delicious bolognese sauce:
🥄 1-700mL jar tomato sauce
🥄 2 lb ground turkey
🥄 1 diced yellow onion
🥄 2 diced cloves of garlic
🥄 1 tbsp olive oil
🥄 5-6 runs celery, sliced
🥄 6 sliced mushrooms
🥄 1 chopped green pepper
🥄 1 chopped red pepper
🥄 1 tbsp each: dried oregano, dried basil, dried parsley
🥄1 tsp each: thyme, crushed red pepper
🥄1/2 tsp freshly ground pepper
🥄 salt, to taste
Sauté the onion and garlic in olive oil over medium heat in a large stock pot. Once cooked through, add the ground turkey. Break up the turkey with a wooden spoon while it cooks. Once the turkey is cooked add the tomato sauce, all remaining veggies and spices. Bring to a gentle boil, then simmer over very low heat for about an hour.
Serve the sauce over: shredded spaghetti squash (my choice) zucchini noodles, a bit of pasta, or whatever you like!
London Fog Overnight Oats
Creamy vanilla and Earl Grey flavours mix together to make a delicious breakfast that tastes remarkably like this oh so popular beverage. But this breakfast version is packed with protein and whole grains instead of the empty calories that a latte delivers!
The key here is to make yourself some really strong Earl Grey tea because you want the flavour to come through in your oats. 1 tea bag per 1/4 cup of hot water works well. Let the tea steep until the water cools to room temperature (start from boiling) and then remove the tea bag.
Per serving:
🥄 1/3 c rolled oats
🥄 1 c plain Greek yogourt
🥄 5 drops liquid stevia
🥄 1/4 c strong Earl Grey tea, cooled to room temperature
🥄 the scrapings of 1/4 of a vanilla bean pod
🥄 a pinch of salt
Mix all these ingredients together, put a lid on the container and store in the fridge overnight (or up to 5 days).
Vanilla bean pods are pricey and are a bit of a treat. Feel free to substitute 1/4 tsp vanilla extract instead.
Spinach and Artichoke Dip
I’m gonna snack on this all day…
Healthified Spinach & Artichoke Dip
🥄 4 c plain Greek yogourt
🥄 1 c shredded Parmesan cheese
🥄 1 package frozen spinach, thawed and squeezed dry
🥄 2 cans artichoke hearts (not marinated)
🥄 2 tbsp Worcestershire sauce
🥄 1 tsp hot sauce
Drain the artichoke hearts and add to your food processor. Pulse with the s-blade until the artichoke hearts are chopped. (This is much easier & faster than chopping with a knife, but it can be done that way too.)
Mix together the diced artichoke and all other ingredients. Allow to sit for at least an hour so that they flavours can come together. Can me made a day or two ahead of time.
Serve with your favourite crunchy chips. I love baked corn chips!