Recipes Blog

Cauliflower Crust Pizza

Monday, October 07, 2013

One of my "treat" foods that I love (besides chocolate) is pizza. Although, I do not like the meaty, greasy, thick, carby crust kind. I prefer a lighter, whole grain crust with lots of veggies or chicken. When I came across this recipe on Greatist by Aylin Erman I knew I had found a great way to eat pizza with tons of veggies and no thick, doughy, starchy crust. This inventive pizza will allow you to enjoy lots of vegetables of your choice with a healthy crust made from cauliflower.

RECIPE

What you'll need: Serves 2

For the crust:

  1. One ungrated cauliflower to produce 3 cups once chopped (original was 2 cups of grated cauliflower)               2. 1 cup of Ricotta cheese (original was 1/2 cup of yogurt if you prefer less fat)                                                 3. 2 eggs                                                                                                                                                     4. 1 teaspoon of Italian seasoning                                                                                                                 5. Dash of sea salt

Topping:

  - Skinned and roasted 4 tomatoes on barbecue, until cooked and juices reduced.                                                 -Spice with onion and garlic powder.                                                                                                                 -Crushed tomatoes for marinara sauce (or you can use 3/4 cup of your favorite store bought organic marinara      sauce.)                                                                                                                                                          -1/2 cup of grated mozzarella.                                                                                                                        - Grilled slices of mushrooms, japanese eggplant until browned and crunchy (choice of cooked vegetable is  optional.                                                                                                                                                ---  -  -seedless calamata olives.                                                                                                                              -chopped spinach (for topping.)

Tools:

  -1 large baking sheet (11 x 18 inches)                                                                                                             -Parchment paper

What to do:

1. Preheat the oven to 400 degrees.

2. In a food processor, prepare the cauliflower by pulsing florets until they are grainy.

3. Place 3 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and and twist closed, squeezing out all the moisture.

4. Place the dry cauliflower into a bowl and add the ricotta cheese, eggs and spices.

5. Fold the mixture until everything is evenly combined.

6. Place the cauliflower "dough" into a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4 inch thick. This is your CRUST!

7. Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape. 

8. Remove the crust from the oven and top with your marinara sauce, mushrooms, eggplant, seedless calamata olives (you can use your choice of veggies) and shredded mozzarella (or mixed cheeses.)

9. Pop the pizza back into the oven for another 5 minutes or until the cheese is melted and then apply a layer of fresh spinach leaves, sprinkle with additional cheese and ground pepper.

I want to thank my wonderful client Cheryl (who I call mighty mouse!) She is small in stature but she attacks her workouts with intensity, purpose and drive. She is a great example of walking the talk and living a healthy and fit lifestyle. Cheryl's husband is a home taught Chef and I enjoy hearing his many creative and inspiring food creations. When I forwarded the original recipe to Cheryl she was quick to get her "chef" to try it out and make his changes to the recipe which resulted in a wonderful, tasty and healthy alternative to "regular" pizza.

Your favorite "treats" can be modified to be healthy and tasty so that you can enjoy them on a more regular basis.

Have fun with your food and take the time to experiment, something I am learning to do especially since I do not like cooking.

Always in health and happiness,        Keri

Falling for Pumpkins

Thursday, October 11, 2012
PUMPKIN PIE PARFAIT

This is the fall season where pumpkins start to appear in pies, cheesecakes, and dressed up as jack-o-lanterns.
I grew up always having homemade pumpkin pie for Thanksgiving and that is the only time of the year I remember eating pumpkin.  I found out some interesting nutritional information regarding pumpkins and how they are a great food to supplement into our current diets all year (not just the month of October.)

Behind the bright orange hue is beta-carotene, a provitamin that is converted to vitamin A in the body. It's known for it's immune-boosting powers, beta-carotene essential for eye health and has also been linked to preventing coronary heart disease.  

One cup of fresh or canned pumpkin has seven grams of fibre and three grams of protein, and only contains 80 calories and one gram of fat.  Pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K which may reduce the risk for some types of cancer. 

The real treat is in the seeds.  Once ounce (approx. 140 seeds) is packed with protein, magnesium, potassium, and zinc.  Studies also show the seeds can help prevent depression and reduce cholesterol.  When you scoop out the seeds for your lanterns, keep those seeds for roasting.  Wipe them off with a paper towel, place in a single layer on cookie sheet, sprinkle with some seasoning and lightly roast at 160-170 degrees for 15-20 minute. Roasting for a short time over a lower temperature will preserve their healthy oils.

More great suggestions for using pumpkins is they can be used in almost anything for a perfect autumn treat. Try a hot breakfast filled with fiber and adding canned or fresh pumpkin to oatmeal or pumpkin muffins. 
(citings and recipe by: Greatist)

Pumpkin Pie Parfait
What you will need:
1/4 cup of plain pumpkin puree (fresh or canned)
1/2 large frozen banana
1-1 1/2 cups of almond milk (great for flavor and thickness)
1 tablespoon of chia seeds
1/4 teaspoon of cinnamon
1/4 teaspoon pumpkin pie spice

Optional Toppings:
Crumbled graham crackers
Peanut butter or sunflower seed butter
cinnamon

What to do:
1. Blend all ingredients in a blender, adding the almond milk as you go until reaching the desired consistency.
2. Pour into glass and top with desired toppings.


PUMPKIN PIE QUINOA BREAKFAST BAKE
This sweet and crunchy topped quinoa bake is a perfect way to start off a brisk, fall morning before your run or after as brunch.

What you will need:
2/3 cup of almond milk
1/4 cup of pumpkin puree or fresh
1/4 cup of quinoa - red or white 
1 tbsp maple syrup
1 teaspoon of coconut oil
1/4 teaspoon of vanilla extract
1/2 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground ginger

Topping:
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
1.5 tablespoon ground almond flour
1/4 cup of pecans, chopped

What to do:
1.Preheat oven to 350 degrees and lightly oil a 4 cup casserole dish.  (use a small dab of coconut oil)
2.In a small bowl, combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
3.Cover and cook for 30 minutes.
4.Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove the casserole from oven and sprinkle topping over the top of the casserole.
5.Return to the oven and cook uncovered for another 10-15 minutes or until golden brown. (ready in approx. 12 minutes)

ENJOY!
(Recipe by: Leanne Vogel)

Happy October and enjoy! I would love for you share your ideas for pumpkins.
Always in health and happiness,
Keri