Healthy

Healthier Monster Cookies

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I have a confession to make. I don’t really like baking. I know, I know. Here I am with a food blog and I really can’t say with confidence that I enjoy baking. The main reason being that the act of baking is so precise. I like to add dashes of this and that into whatever I am making. With baking, I don’t know what to add if something is too dry, or if my cookies are too flat after they’ve baked, or what is okay to change in a recipe and what isn’t.

It’s just never been my thing. I will bake from time to time but I have to follow a recipe with exact precision, which, drives me crazy.

When it comes to healthier baking, like this recipe for Monster Cookies that I found online, it’s almost cheating. I mean, I bake casseroles, and roast chickens, and this, seems close to that somehow.

Allow me to explain.

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The reason this recipe feels like I’m cheating the Baking Gods is because there is so much oatmeal, peanut butter, etc. that you actually shape the cookies with your hands and cook them in the oven until they aren’t raw anymore. There’s very little science involved. I can do that! Correction: I did that!

These cookies are chewy, peanutty, oatmealy, chocolately… and almost guilt-free! Definitely better for you than most cookies anyway. Why? Because the fat in these cookies comes mostly from the peanut butter. Take a guess as to how much butter is in this batter. Come on… guess.

A single tablespoon! Not one stick, like many other cookie recipes, but ONE TABLESPOON! So go ahead, indulge. Enjoy for breakfast. Eat three of these in one sitting. Because honey, in my book, these are pretty darn good for you!

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To me these cookies could be cousins with a granola bar or oat bar. There’s enough sweetness that this could be a dessert but its not overpowering and could be eaten as a breakfast on the go too. I added M&Ms and Pecans to mine but customize these and make them your own. Let me know your thoughts in the comments below.

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Healthier Monster Cookies

Ingredients

  • 1 cup instant oats (or oatmeal that has been pulsed in a food processor 5-6 times)
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup nonfat milk or almond milk
  • 2 Tablespoon mini M&M candies, divided
  • 2 Tablespoon mini chocolate chips, divided
  • 2 Tablespoon chopped pecans (optional)

Directions

  1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the melted butter, egg white, and vanilla. Mix in the peanut butter until smooth. Stir in the brown sugar and milk. Mix completely. Add in the flour mixture, stirring just until incorporated. Fold in all of the pecans, most of the M&Ms, and most of the chocolate chips. Chill for 30 minutes.
  2. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width. Cookies will not spread. Gently press the remaining M&Ms and chocolate chips into the tops of the cookies. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. Keep in a sealed container.
http://foodiemcbooty.com/healthier-monster-cookies/

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Skinny Eggs Benedict {Vegetarian}

healthy eggs benedict

Hi, I’m Nicole and I am a hollandaise sauce junkie.  I love ordering it in restaurants but I have made some dreamy, creamy, restaurant-quality hollandaise sauce at home too.  More often than not you’ll catch me licking my plate clean, but behind those satisfied eyes lies a face full of guilt.  I feel guilty knowing what I just put into my body.

It’s an internal battle for me.  My tastebuds argue, “It’s soooo good!  Eat some more.  That’s not enough sauce, you should put another gallon on top of those eggs!”  While my heart screams, “What in the world are you thinking?!  I thought you liked me!!”

Because I do love and respect my heart, I thought I would try making a “skinnier” version of this sauce.  I used light greek yogurt and a bit of mayo to accomplish the same mouth feel.  The lemon and the greek-style yogurt add a familiar zing like you would find in a traditional hollandaise sauce.  Although, it’s not perfect and it’s not the quite same as hollandaise, it did satisfy my craving.

healthier eggs benedict

Have you tried a recipe similar to this before?  What do you do to lighten your “heavy” sauces?  Do you have any favorite substitutes?

Enjoy your day!

Skinny Eggs Benedict

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yields: 2 servings

Skinny Eggs Benedict

Ingredients

  • 4 eggs
  • 2 light multi-grain whole wheat English muffins
  • 8 large leaves of basil (or you can use wilted spinach)
  • slices of tomato
  • 1/4 cup lemon low fat yogurt
  • 1 tablespoon light mayo
  • 1/2 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • fresh chives (to garnish)
  • 1 tablespoon white vinegar

Directions

  1. Combine lemon yogurt, mayo, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth
  2. Fill a medium pot with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the pot, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
  3. In the meantime, toast the english muffins. Place toasted muffin halves on two plates and top with basil leaves (or spinach) and tomato slice(s).
  4. Carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of tomato; drop a dollop of sauce on top; garnish with chives and a sprinkle of cayenne.
http://foodiemcbooty.com/skinny-eggs-benedict-vegetarian/

Grilled Vegetable Skewers

grilled vegetable skewers

Vegetable skewers are a great way to showcase the best of your summer bounty.  Whether your vegetables are from your own garden, from the local farmer’s market, or they were on sale at your grocery store, grilled vegetables are my favorite way to accomplish crisp, tender vegetables.

Skewers are such an easy meal!  Just skewer, grill and eat.  You can get creative with marinades or keep it simple with a little drizzle of olive oil, salt and pepper.  You can feature these as an entree or as a side dish.  Aren’t they beautiful?

grilled vegetables

If you decide to marinate your vegetables, my favorite base marinade is olive oil, salt, pepper, garlic, a citrus of some kind and any herbs I have on hand.  Just add everything into a large ziplock bag, toss and refrigerate for 1-2 hours.  Then skewer the veggies onto metal or soaked wooden skewers (alternating your veggies) and grill.  This is a nice alternative for the vegetarians in your life at your next BBQ.

Easy Grilled Vegetable Skewers

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yields: Serves 2-4

Easy Grilled Vegetable Skewers

Ingredients

  • 1 small yellow or zucchini squash (or both!)
  • 1/2 onion (we used red)
  • 1 package of mushrooms
  • peppers (any color)
  • olive oil
  • salt and pepper

Directions

  1. Cut the vegetables into bite-sized pieces and skewer them onto metal or soaked wooden skewers, alternating vegetables as you go. Preheat grill to medium heat. Brush the vegetables with olive oil and salt and pepper them to taste. Place kebobs over the heat and cover. Cook for 10-12 minutes, flipping halfway through the cooking time. Remove from grill when the vegetables have grill marks and are tender. Serve as is or with warm tortillas.
http://foodiemcbooty.com/grilled-vegetable-skewers/

Open-Face Tuna Melt {Egg & Dairy-Free}

tuna, avocado, sandwich

When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face.  Here’s how I solve that problem, I tell them that I added avocado instead.  Cue faces of relief.  The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for.  This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.

Obviously, this is a tuna salad and still has animal product in it (i.e. tuna).  I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks.  Do you know?  We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.

This is a quick recipe to whip up any time you’re looking for something easy.  Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock.  If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on.  Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad).  This will help prevent the avocado from oxidizing and turning that ugly brown color.

Open-Face Tuna Salad {Egg & Dairy-Free}

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yields: Serves 2

Serving Size: 2 open-face sandwiches

Open-Face Tuna Salad {Egg & Dairy-Free}

Ingredients

  • 5-ounces canned or packaged tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1/4 cup cucumber, minced
  • 1 tablespoon onion (or 1-2 green onions), minced
  • 1/2 avocado, mashed
  • 2 teaspoons dijon mustard
  • Juice from 1 lemon or 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • A splash of sri racha (optional)
  • 2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
  • 4 small slices of your favorite bread
  • 2 large leaves of romaine lettuce, cut in half to make 4 leaves
  • Slices of tomato

Directions

  1. Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
  2. Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
http://foodiemcbooty.com/open-face-tuna-melt/

Mock Garlic ‘Mashed Potatoes’

cauliflower mashed potatoes

I love mashed potatoes.  Love love love love them.  Heck,  I’m so in love with mashed potatoes that I would marry them if it were legal in this state.

Hi, I’m Mrs. Mashed Potatoes.  How are you doing today?

Unfortunately, like many foods that I love, mashed potatoes are not very health conscious. Especially after I add loads of butter, heavy cream, cheese and sometimes bacon to them (yum).  These Cauliflower Mashed Potatoes have the same smooth texture as mashed potatoes and the taste is so spot on that it’s close enough to make low carb dieters or Paleo dieters happy.

Plus you can eat seconds without feeling guilty.  I like that.

cauliflower mashed potatoes

I prepared these “potatoes” in a food processor.  If you prefer chunkier “potatoes” simply mash the cauliflower with a potato masher and fold in the ingredients instead.  Top with chives (or whatever you like putting on your taters) and you’ve got an all-star side dish.

Garlic “Mashed Potatoes”

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yields: 4 servings

Calories per serving: 149

Fat per serving: 11.5g

Garlic “Mashed Potatoes”

Ingredients

  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon chicken poultry seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives
  • butter, for serving

Directions

  1. Set a stockpot of salted water to boil over high heat.
  2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6-8 minutes, or until well done. Drain very well; do not let cool.
  3. In a bowl with an immersion blender or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  4. Garnish with chives, and serve hot with pats of butter.
http://foodiemcbooty.com/mock-garlic-mashed-potatoes/

Recipe adapted from The Food Network.

Broccoli Pesto Penne {Vegan}

broccoli pesto pasta

With all of the recent tragic events it’s really made me sit back and count my blessings.  America is supposed to be a nation of nations, where people come to be free and thrive and build better lives.  What is happening lately?  Too many public shootings, then Newtown and now the Boston Marathon.  As one of my friends put it, it’s like the pendulum has swung and we’ve all become vulnerable.  I can’t imagine what all of the victim’s families must be going through.  I feel so helpless.  America needs to unify again and make a come back.  Anywho my heart goes out to everyone in Boston this morning.

Moving from my darker rant to something that always lightens my mood:  Fresh Pesto.

Pesto is one of my favorite sauces to add to a dish of steaming pasta.  I wanted to add some more nutrition to my bowl and thought it might be fun to incorporate broccoli into the mix too.  As it turned out, many other foodies and bloggers alike have had this same idea of pureeing broccoli into a pesto.  However, most of them omit the basil completely.  I decided to make a hybrid.

broccoli pesto pasta

We have also added whole wheat pasta to our regiment.  Although I don’t use it 100% of the time, I try to at least incorporate at half and half mixture to our pasta dishes.  I’ve found that some wheat pastas are a bit “wheatier” than others and may take a bit of adjusting to if you are used to all white, smooth flour pastas.  Mixing wheat and white pastas are a great way to start.

I really loved the texture of this sauce.  If I were going to add anything to this recipe, it would be a bit of fat from either heavy cream or greek yogurt.  Either would work great.

Broccoli Pesto Penne

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yields: 4-6 servings

Ingredients

  • 1 pound broccoli
  • 1 pound pasta (we used whole wheat penne)
  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped
  • 3 cloves minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 4 tablespoons fresh basil, chopped
  • Juice from 1 lemon
  • 2 tablespoons pine nuts (or your favorite nuts to use in pesto)
  • Freshly ground black pepper, to taste
  • 2 Roma tomatoes, chopped, for garnish
  • grated parmesan, for serving (optional)

Directions

  1. Bring a large pot of salted water to a boil. Meanwhile, chop the broccoli into florets. Use a vegetable peeler or paring knife to remove the tough outer skins of the broccoli stem and chop the stem into 1/2-inch discs. When the water is boiling, add the broccoli florets and stem to the water to boil until tender, about 3-4 minutes. Remove broccoli to a bowl, leaving the water in the pot.
  2. Maintain the water at a boil. Add the pasta to the pot and cook according to package directions until al dente. Reserve 1 cup of pasta water and then drain the pasta well. Set aside.
  3. Return the pot to the heat. Add the olive oil over medium-high heat and add the onion. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the garlic, red pepper flakes, and salt and cook 1 minute more. Return the cooked broccoli to the pan and cook 1-2 minutes to heat through. Season with pepper to taste.
  4. Transfer the broccoli mixture, fresh basil, lemon juice, black pepper and nuts to a food processor. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add a bit of pasta water to thin out the sauce until it is smooth and creamy. Taste and season with more salt and pepper if necessary. In a large bowl (or in the pot), toss the pasta with the sauce. Serve with chopped tomatoes and freshly grated Parmesan if using.
http://foodiemcbooty.com/broccoli-pesto-penne-vegan/

Recipe adapted from Annie’s Eats.

Juicy Herbed Baked Chicken Breast

Chicken breast can be bland and boring and tends to dry out before you can snap your fingers and count to three.  Have no fear folks, I finally found a winner of a recipe!

I marinated this chicken for an hour then used some fresh herbs from my herb garden to pack some extra flavor into these babies.  The chicken turned out juicy and popped with the bits of herbs on top.  Best darn chicken breast I’ve ever made, I tell ya’ whut.  It may be the healthiest chicken I’ve ever made too.  There wasn’t a trace of bacon or bacon grease to be seen.

Juicy Herbed Baked Chicken Breast

Ingredients

    For the marinade:
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried oregano
  • 2 tablespoons salt
  • pepper, to taste
  • water
  • For the chicken:
  • 4-6 chicken breasts (bone out)
  • 1-2 sprigs fresh rosemary, stem removed
  • 1 small bunch of thyme, lightly chopped
  • 2 tablespoons of fresh basil, lightly chopped

Directions

  1. Pound out all of your chicken breasts with a meat tenderizer to just under a 1/2-inch thickness. Whisk all of the marinade ingredients together, then add the chicken and marinade to a shallow baking dish. Add enough water to the dish so that the chicken is mostly covered. Cover with plastic wrap and marinate for 30 - 90 minutes.
  2. Preheat your oven to 400 degrees. Pour majority of the marinade out of the pan, leaving a thin layer at the bottom of your baking dish. Sprinkle your herbs on both the tops and bottoms of the chicken breast. Loosely cover the baking pan with foil and bake in 400 degree oven for about 30-35 minutes, or until the internal temperature of the chicken is at 165 degrees. Let the chicken rest for 5 minutes and serve hot.
http://foodiemcbooty.com/juicy-herbed-baked-chicken-breast/

Bagel with Ricotta and Fresh Strawberries

This is one of my favorite snacks/light breakfasts.  The ricotta is very light and fluffy but leaves the canvas open for your own interpretation.  When I put this together, I crave fresh strawberries and a bit of agave nectar for added sweetness.  It’s a play on healthier strawberry cream cheese.

The idea originally spawned from an article I read in Real Simple Magazine.  They featured a list of healthier snack choices.  This one personally hit it out of the park for me.

Simply toast a bagel (preferably whole wheat or gluten-free), schmear some ricotta cheese on it, and add sliced strawberries and agave nectar.  That’s it!  Enjoy.

Healthier Banana Splits For National Banana Split Day

It’s National Banana Split Day today, August 25th. Banana splits are nostalgic for me – going to the ice cream shoppe with my grandparents, ordering a banana split and sharing it amongst ourselves.  Fresh fruit mixed with ice cream shared with close friends or family.  It doesn’t get much better than that, does it?  Well, it might be better if you didn’t have to share.

If you want to indulge but would like to keep things on the lighter side, here is a healthier version of a banana split.  Keep the fresh fruit but ditch the traditional ice cream, turning instead to two-ingredient strawberry banana slow churned “ice cream” (or your favorite flavor(s) of frozen yogurt work too).

Banana Splits with a Healthy Twist

  • 2 bananas
  • 2 tablespoons 100% fruit strawberry preserves
  • 4 round slices fresh pineapple
  • 1 ounce dark chocolate, melted
  • 4 maraschino cherries, optional

In a blender or food processor, mix peeled bananas until smooth and creamy. Pour into a dish and spoon on strawberry preserves. Give a light stir to swirl. Freeze until firm, at least four hours.

When banana “ice cream” is frozen, place pineapple slices on plates or bowls. Top each with a scoop of frozen banana. Drizzle melted chocolate over each scoop and top with a maraschino cherry if desired. Serve immediately.

Makes 4 servings.

 

Recipe from Babble.com, Image from Literatureviewed, thanks!

Turkey Burgers with Grated Zucchini and Carrot

If you’re anything like me, you were raised on good old-fashioned beef patties.  There is something magical about the texture and rich flavor in a good beef burger.  I am right there with you 100%.

Then there are those moments where I flounder.  I find myself realizing that I need something other than red meat in my diet.  So I satisfy that finger and mouth feel by making a turkey burger instead.  Don’t expect to bite into turkey steak or anything here folks.  This is a totally different animal (literally).

This recipe has made my Top 5 recipes of the summer.  The fresh zucchini and carrot make this burger incredibly light and fresh.  And the flavors are hardly lacking.  Mister and I were licking our fingers dry after devouring these guys.  And yes… that isn’t beef you’re seeing there.

A few things to keep in mind when you cook with ground turkey:

1.  Use ground turkey that is a combination of dark and white meat if possible.  White meat dries out a lot easier.

2.  Do not overcook the turkey!  Whether it’s ground turkey or a whole roasted turkey for Thanksgiving, there is a very fine line between cooked turkey and dry turkey.  I steam my burgers as they finish cooking to help seal in moisture.

If you’re not convinced to try this fresh summer turkey burger, then at least convince your friend to make them and invite you over.  Then all you have to do is bring the beer, watch and enjoy.

Turkey Burgers with Grated Zucchini and Carrot

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yields: 4 large or 6 smaller burgers

Turkey Burgers with Grated Zucchini and Carrot

Ingredients

  • 1 pound ground turkey
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 teaspoons fresh thyme
  • Salt and pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 3 tablespoons olive oil
  • Slices of crusty bread, buttered and toasted
  • 4 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • Lettuce leaves

Directions

  1. In a large bowl, combine the turkey, zucchini, carrot, garlic, egg, thyme, salt, pepper. Form the mixture into four to six patties. Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties on one side until the bottom is fully cooked, about 3-4 minutes. Try not to manipulate them too much so they stick together nicely. Flip the patties over, add a touch of water to your pan and cover the pan with a lid. Allow to cook for another 3-4 minutes, or until there is no trace of pink remaining. Try not to overcook the burgers (it happens fast).
  2. In a small bowl, combine the mayonnaise and lemon juice. Serve the burgers on the toasted bread with lettuce and lemon mayonnaise.

Notes

I do not recommend grilling these particular turkey burgers because the patties can be fragile, depending on how your mixture turns out.

http://foodiemcbooty.com/turkey-burgers-with-grated-zucchini-and-carrot/

This recipe was adapted from Real Simple Recipes.

Breakfast Tofu Scramble {Vegan}

Are you looking for something new to make for brunch this weekend?  Try this scramble on for size.  With the right method and seasonings, this dish will mock scrambled eggs.

This is one of those recipes that is super versatile too.  It’s great for those days when you want to use up some leftover produce odds and ends from the previous week.  Add or omit cheese to make this a vegan dish.  Wrap in a flour tortilla for an easy breakfast burrito.  Serve with breakfast potatoes for a heartier meal.  Experiment with different vegetable combinations.

This is the basic recipe I used:

Breakfast Tofu Scramble

Rating: 41

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yields: 2 large servings

Calories per serving: 220

Fat per serving: 24.5g

Breakfast Tofu Scramble

Ingredients

  • 1/2 yellow onion, diced
  • 1 cup diced vegetables (I used broccoli, spinach, mushrooms and tomatoes)
  • 1 block tofu, drained and pressed
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon soy sauce
  • Freshly ground black pepper, to taste
  • Crushed red pepper flakes, to taste
  • Shredded mozzarella, Parmesan or feta (or nutritional yeast)
  • Dash of turmeric, optional (this will make your tofu look more like real eggs)

Directions

  1. Using either your hands or a fork, crumble the pressed tofu.
  2. Sautee onion, vegetables and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
  3. Serve as is, wrapped in a flour tortilla, or on top of a pile of breakfast potatoes.

Notes

Nutritional information based on a recipe that does not include dairy or potatoes.

http://foodiemcbooty.com/breakfast-tofu-scramble/

Cauliflower Crust Pizza {Vegan and Paleo}

The quest for this pizza recipe began over a month ago.  My Paleo friend challenged me to make him a pizza that met his dietary needs.  I believe his exact words were, “Foodie McBooty, the one thing I really miss eating is pizza.  Make a Paleo-friendly pizza for me, please.”  Food challenge accepted!

I admit that I had quietly put this recipe off because I really had no idea where to start.  Thank goodness for the oodles of Vegan recipes out there because without them I would have never found this amazing Cauliflower Crust recipe from the Happy Go Lucky Vegan.

If you’re unfamiliar with the Paleo Diet, this is a great article to reference for Paleo Do’s and Don’ts.  This article really helped me pin down this recipe.

The results were surprisingly delicious, even for a meat, dairy, egg, bread lover like myself.  Plus (as an added bonus) after eating half of one pizza, I was FULL!!  Who would have thunk that an all Vegan pizza could tip my scale?

So here’s the thing, you can completely tailor this recipe to your specific dietary needs.  If you’re on the Paleo Diet, add real eggs and meat toppings to this recipe.  If you’re following a Vegan routine, use flax eggs instead of animal eggs.  And if you’re following either dietary religion and you’re itching for some cheese, use a Vegan cheese like Daiya Mozzarella Cheese.  It’s like cheese magic!

One thing is certain, use greased parchment paper instead of aluminum foil.  I was hoping to get away with heavily greased aluminum foil since it was all that I had on hand at the time.  The crust stuck a lot more than it should have.  I went out the very next day and tried this recipe with parchment paper instead.  The parchment paper made my life so much easier!

{crunch}

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Ingredients

  • 2 cups ground raw cauliflower florets
  • 3/4 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Whatever pizza toppings you like, I used pesto, roasted tomatoes, toasted pine nuts, mushrooms and a drizzle of balsamic

Directions

  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
  3. Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
  4. Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle and spread it to be a little less than 1/4 inch thick.
  5. The crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto and cooked veggies, I baked the crust by itself entirely and added the toppings at the end. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.

Notes

Oven times may vary depending on your oven or consistency of your “dough”.

http://foodiemcbooty.com/cauliflower-crust-pizza/

View a list of all of my Vegetarian and Vegan recipes here.

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