I am not a big fan of cauliflower, but I have found that you can make some pretty awesome recipes out of cauliflower that taste really good and make it a lot healthier!! I never knew cauliflower can be a replacement for BREAD!!!
So as many of you are pizza fans just like me, I was looking for a healthier version of pizza where I do not feel guilty, but still enjoying the food I am eating!
So I am excited to give you a recipe for cauliflower pizza crust and you can really make the pizza any way you want it with your favorite toppings!! My personal favorite is Mediterranean, so this is the recipe you get from me!
2 1/2 cups grated or ground cauliflower (use a food processor)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 tsp Himalayan salt
If you are making the Mediterranean Pizza you will also need:
1/8 cup Kalamata olives
1/4 cup feta cheese (I use fat-free)
2 cups fresh spinach leaves
2 medium size tomatoes
1/4 chopped onion
Preheat oven to 425.
Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. icrowave for 4 minutes, remove plastic, and stir to cool it off a little. If there is any extra liquid in the bowl with cauliflower, use several paper towels and press down to absorb the liquid.
Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt.
Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.5. Place pan in oven and bake until golden brown. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top. Remove from oven and let cool.
6. Add 1/4 cup tomato sauce and spread evenly around crust (leaving about 1.4 inch around the edges uncovered)
7. Top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve.
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I am a big fan of Philly Cheesesteaks.. I cannot deny that!! But I am also a big fan of finding healthy alternatives to the fattening food that I enjoy!! So here you go, your healthy version of a Philly Cheesesteak!
3 Green Peppers (sliced in halves and removing the insides)
1 Sweet Onion (sliced and then cut in half)
1 Lbs Minute/Shaved Steak (I used 96% lean ground beef here)
1 Cup Shredded Mozzarella cheese or Provolone / any cheese of your liking
1 Tbs Extra Virgin Olive Oil
1. Saute’ onions on high, in olive oil until they’re translucent
2. Add steak/beef to cooked onions and cook until it’s no longer pink
3. Preheat oven to 325º
4. Fill bottom of the peppers with onion/meat mix
5. Add a layer of cheese on top
6. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.
80 Day Obsession and 21 Day Fix Breakdown: (2 half peppers is 1 serving)
1 red container
1 green container
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So I recently bought an Instant since I keep hearing that it is the next best thing and I am pretty sure it has cut down meal prep time by a lot!
I have been craving Thai Chicken of some sort, but it usually takes too long, but I officially found this really good recipe that satisfied my Thai chicken cravings!!
1 – 2 tablespoon Extra virgin olive oil
2 lbs. boneless, skinless chicken breasts, cut into cubes
1/2 cup low sodium chicken broth
1/4 cup natural peanut butter
1/4 cup low sodium soy sauce (I use Braggs Liquid Aminos as a healthier option)
1/8 – 1/4 teaspoon red pepper flakes
1 tablespoon corn starch
2 tablespoons water
1/4 cup chopped peanuts
green onions, chopped for garnish, optional
Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter.
When all the chicken is browned, add chicken broth, peanut butter, soy sauce, and red pepper. Stir to combine.
Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place.
Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken from the pot leaving the sauce.In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken and coat with the sauce.Serve garnished with chopped peanuts and green onions.
Feel free to use this Thai Chicken over top of brown rice or whole wheat pasta with a side of green beans to get in your veggies too!
4 14.5 oz cans of organic diced tomatoes with chiles
8 cups organic, low-sodium chicken broth
2 lbs uncooked boneless skinless chicken breasts
¼ cup shredded mozzarella cheese (to top off- optional)
1 tsp Plain Greek yogurt (to top off- optional)
1. In a large slow cooker, combine all ingredients, stirring frequently to make sure ingredients are mixed evenly.
2. Heat on low for 8 hours or on high for 4 hours.
3. Shred chicken
4. Top off with Mozz cheese and guacamole if you want to add in a healthy fat!
5. SERVE AND ENJOY!
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