Multi-Serving

Cauliflower Pizza Crust

Austin Here!

This is a healthy alternative recipe, but please note: It does have calories, and can only be as healthy as the toppings you choose. 

Below is a recipe my family enjoyed a few nights ago. We got it from the Detoxinista.com, and while we have adjusted our measurements a little bit, we could not be more excited with how it turned out! Now, while the rest of my family decided to be classic in their approach to the pizza sauce sauce I went a little bit crazy. Deliciously crazy! I used Classic Wholly Guacamole as the sauce on my pizza, and it was stunning! I enjoyed every bite, every taste! Oh and, yes, the picture above is the pizza I had. The pepperoni and sausage is turkey based and quite tasty! More healthy than their classic counterparts!

Below is the recipe as we used it, as we enjoyed it. Almost all of the photographs are from the original post, which you can see by clicking the link to the original website above. Please enjoy this recipe, like our family did!

 

If you want to skip the photos and just read the text directions, Scroll ALL the way down. There is an unabridged directions list way below!

Cauliflower Pizza Crust

Makes 1 large crust. 

Recipe courtesy of Doris Choi

Ingredients:

  • 4 cups raw cauliflower rice
  • 1 egg, beaten
  • 1/3 cup soft goat cheese (chevre) [my family used low fat mozzarella]
  • 1 teaspoon dried oregano
  • pinch of salt

Method:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

(This can be store bought in the produce section)

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes the secret:

Once you’ve strained the rice, transfer it to a clean, thin dishtowel

Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

 

Step 3: Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper– they’re very different!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

 

Step 4: Bake!

Bake for 35-40 minutes at 400F.

The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts and adding the toppings, wrap up the whole pizza in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw and bake at 400F, as directed below, until the cheese is hot and bubbly.

Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.

Then slice and serve immediately!

Enjoy!

 

THE SECRET TO PERFECT CAULIFLOWER PIZZA CRUST

Author: Detoxinista.com

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

INGREDIENTS

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt

INSTRUCTIONS

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  9. Slice and serve immediately!

Austin’s Simple Sweet Potato Wedges!

Start with 3 sweet potatoes

Cut off ends.

Cut sweet potatoes in half. Then, cut those piece in half lengthwise.

And then cut them in half lengthwise again. And again. Hello, wedges!

 

Ingredients

  • 3 medium sweet potatoes

  • 2 tbls Olive Oil

  • 1 teaspoons Stevia in the raw

  • 1.5 teaspoons salt

  • .5 teaspoon black pepper

  • 2 oz of Spicy Wholly Guacamole

Preheat oven to 500°.

Method

Cut each lengthwise into quarters. Combine Stevia, salt and pepper in a large freezer bag then pour in the Olive Oil. If you want to save on calories, use less olive oil! Place the Potato Wedges into the bag and shake until all the wedges look well “touched” by the oil and ingredients. Arrange potatoes, cut sides down, in a single layer on rectangular cake tin. (I Cover my cake tin with Aluminum Foil first, for easier clean ups) and Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10-15 minutes or until they reach your preferred cooking level! (At this temperature they will get crispy. I like mine a little crispy!)

Enjoy with a couple friends and some Wholly Guacamole!

 

Nutritional Information (Per Serving)

3 servings

Calories 221

Carbohydrate 26 g

Fat 12 g

Protein 3g

Fiber 5 g

 

 

 

 

 

 

Sweet Potato Chips Recipe

Austin Here!

I have been enjoying my tastebuds recently. I have been getting into spicy foods and enjoying it! Thoroughly! I have using tapatio, spicing my foods differently and coming up with spicy recipes to enjoy in the kitchen! Here is one of the recipes that i have been LOVING recently!

Ingredients

  • 3/4 pound sweet potatoes
  • 1.5 tablespoons olive oil
  • 2 teaspoons Cayenne Pepper Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Wholly Guac Ranch Mini

Method

Preheat oven to 425°.

Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. I use a Food Processor because it makes the slices even and thin-ish which I like better! 

Combine 1 tablespoon olive oil, 1 1/2 teaspoons Cayenne powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. I add the spices into a bag first, then I add the oil and I mix. If Cayenne is too hot for you, you can swap out chili powder which tends to be more mild in spice.

Add sweet potatoes to the bag; toss gently to coat.

Cover a lightly oiled Aluminum Foil (or parchment paper) covered rectangular cake tin with a single layer of potatoes; roast, turning once, until golden and tender (about 20-25 minutes or until browned to your personal taste). Serve with Wholly Guacamole Ranch Mini cup. Enjoy!

 

 Nutritional Information

( Per serving)

Servings 2

Calories 200

Carbohydrate 16 g

Fat 16 g

Protein 2 g

Fiber 4 g

 

 

 

 

 

Chicken Vegetable Soup

Ingredients

16 oz Carrots
8 oz Red Onions
1 large Celery stalk, raw
1 lb Mushrooms, white, raw
1 lb Potatoes, red, raw
1 Cup, Organic Chicken Broth - Low Sodium 36 ounces, Chicken Breast
1⁄2 tsp Ground Thyme
4 tsp Fresh Raw Parsley
2 tbsp fresh Rosemary
1 tsp, Salt
1 tsp black pepper

Preparation

1. Place carrots, red onions, celery, and mushrooms in the slow cooker.

2. Combine the broth, 1⁄2 tsp salt, 1⁄2 tsp pepper, 1⁄2 tsp thyme and pour over the vegetables.

3. Place Chicken breast in slow cooker. Sprinkle the parsley and the rest of the salt and pepper on the Chicken.

4. Pace the cover on the slow cooker and cook on low for 5-6 hours.

OPTIONAL: To add some real spice to this, consider a couple of bell peppers, a poblano pepper and even a jalapeno. This would give it some kick and is quite tasty.

 

Nutritional Information ( Per Serving)

 

Makes 6 Servings

Calories: 301  

Carbs: 26g

Fat: 5g

Protein: 44g

Fiber: 5g

Pastor Ken's Chili

Ingredients:

1.25 lbs lean ground turkey (93/7)
1 can black beans (no salt, organic)
1 can white kidney beans (no salt, organic) 2 cups chicken broth (low sodium, organic) 2 cups chopped red onions
2 cans no salt added tomato soup
3 cups chopped bell pepper
1 Pablano Pepper
2 cups chopped celery
1 tsp salt
2 tbs minced garlic
1 tbs black pepper
1 tbs chili powder

Directions:

Brown the ground turkey and drain the droppings. Place the ground turkey in large pot. Add the chicken broth, and tomato soup and stir while cooking at medium heat.

Add the black beans, white kidney beans and stir again keeping at the medium heat.
Chop up the red onions, bell pepper, celery and pablano pepper. Place these in the pot
and mix, heat until it starts to bubble lightly. Add the salt, garlic, pepper and chili powder, stir and lower to a simmer. Let it simmer like this for about an hour or so stirring every 15 minutes.

 

 

Nutritional Information (Per serving)

(Aprox 6 servings) 1 cup serving = about 150 calories

Calories 150

Carbohydrate 15 g

Fat 5 g

Protein 13 g

Fiber 4g

 

 

 

 

Insanely Good Turkey & Zuchini Meatloaf

GREAT choice for diabetics! To make this a full meal, pair this recipe with a serving of potatoes or brown rice, or add more vegetables to your meal.

8 servings

Ingredients:

1 3-lb package of Lean ground turkey*
5 cups grated zucchini (we used regular green zucchinis, but crooked neck squash would also work)
1 cup grated carrot
3 Tablespoons seasoning (we used Urban Accent Steak & Chop, a blend of sea salt, garlic, black pepper, dried onion, coriander, dill seed, caraway and chili pepper)

Directions: 

Grate the zucchini and carrot, rinse thoroughly and then press out all the water. Combine zucchini, grated carrot, turkey and seasonings, mix thoroughly.

Prepare baking pan with at least 1-inch walls, spray with olive oil. Divide meat mixture into 8 one-cup balls, place on a pan with at least 2-3 inches in between.

Cook:

375 degrees, for about 30-35minute, until no longer pink inside.  Drain off the liquids.


Nutrition Information: About 300 calories per individual meatloaf.

Some notes: We use ground turkey because the fat content is much lower than other ground meats. Notice that there is no added fats or fillers. If you choose to add carbohydrates such as crackers or oatmeal, it will change the consistency of the meatloaf, it will be moister, but the calorie and carbohydrate content will be much higher.

*Note – you can use Extra Lean, but it would be much drier; if you use the regular ground turkey blend the fat content would be higher, thus higher calories. 

Fajita-Style Chicken and Veggies

Ingredients

2 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, sliced
1 medium onion, sliced
10 cherry tomatoes, whole
2 green onions, sliced into 1 inch long pieces
2 pounds boneless skinless chicken breast, cut into bite sized pieces 4 garlic cloves, sliced thin or minced
1 1⁄2 Tablespoon grapeseed oil
4 teaspoons salt (preferably pink Himalayan or kosher)
10 turns black pepper fresh ground
2 teaspoons ground cumin
1⁄2 teaspoons chili powder

Directions

Place zucchini, squash, bell pepper, onion, and tomatoes to a medium sized bowl.
Add half of the garlic, oil, salt, pepper and cumin to the vegetable bowl and stir to evenly coat, set aside. Place chicken pieces into a Ziploc bag or separate medium sized bowl.

Add the other half of the garlic, oil, salt, pepper, cumin, and all of the chili powder to the chicken. Evenly distribute seasoning and oil over chicken. (This step can be done ahead but does not have to be done ahead.)

Heat large pan (preferably cast iron) on high heat. (May get a little smoky)
Cook vegetables, stirring constantly until slightly charred, then remove from pan. Immediately cook chicken in same pan on high heat until cooked through.

Makes 6 servings 

Oven Fried Chicken

Ingredients

6 Bone-in, Skin-on Chicken Breasts (any combination of pieces work fine)

2 Cups low-fat buttermilk (optional)

4 tsp salt (2 tsp to sprinkle, the rest for coating)

1 1⁄2 Cups Bob’s Red Mill All Purpose Gluten Free Flour Blend (or regular All Purpose Flour) 1⁄4 Cup Gluten Free 

Cornmeal (or regular cornmeal)

1⁄2 tsp ground black pepper 1⁄2 tsp granulated garlic

1⁄2 tsp granulated onion

1 pinch cayenne pepper

1 pinch Old Bay seasoning (optional)

Approximately 1/3 cup total grapeseed oil (or your preferred high temp oil)

Pro-Tip

Oven frying the chicken uses considerably less fat than pan-fried. To use a boneless/skinless option, be sure to use the buttermilk, and flip the chicken halfway through the cooking process.

Directions

Preheat oven to 375 degrees.

Line sheet pan with a 1⁄2 inch lip with aluminum foil.

Sprinkle (approximately 2 tsp) salt over all sides of chicken.

Pour buttermilk over chicken and gently toss to liberally coat each piece.

In separate medium-sized bowl (I like to use a pie pan), mix 2 teaspoons salt, flour, cornmeal, pepper, garlic, onion, cayenne pepper, and old bay seasoning.

Drizzle some oil all over sheet pan, just enough to keep the chicken from sticking, not completely covered.

Gently shake 1 piece of chicken to allow excess buttermilk to run off, then dip into dry mixture completely coating. Place chicken onto sheet pan and repeat with each piece.

Once all pieces are completely coated and placed on sheet pan, spritz an even amount of oil using Misto spray bottle or non-stick cooking spray over the top. You can, instead, drizzle a small amount more oil, just be careful to only use a small amount and try to keep it even.

Place, uncovered in oven for approximately 1 hour.
Once chicken is done, remove from oven and allow to rest for 5 minutes before serving.