Cauliflower Pizza Crust

Lately I have been seeing the trend of dairy free crust, specifically cauliflower crust. Since Steve and I had tried and liked the eggplant pizza, I figured it only made sense that we see all the buzz was about surrounding Cauliflower Pizza Crust. Here is the recipe we tried, our adventure in pictures, and finally some recommendations for you to try it for yourself!

Cauliflower Pizza

::Ingredients::

• 1 head cauliflower, stalk removed

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan

• 1/2 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/4 teaspoon garlic powder

• 2 eggs, lightly beaten

::Directions::

• Preheat oven to 400 degrees and line a baking sheet with parchment paper
• Break the cauliflower into florets (as shown below)

• Place the florets in a food processor or blender and pulse until fine (as shown below)

• Steam cauliflower in a steamer basket and drain well. You will want to get as much moisture out of the cauliflower as possible. You can use a towel or paper towels to do this. At first we didn't drain enough and it became evident from the squishy sounds that there was far too much water to form a good dough. So we dried it more and it definitely made a difference. Be sure to get as much out the first time around so you are not re-pressing it like us!
• Allow mixture to cool before adding the mozzarella, parmesan, egg and spices.
• Transfer the mixture to the parchment paper and form into dough. Our dough was a little thicker so it did not come out as crispy as I had hoped. Initially I feared too thin of a crust would not hold our desired topping (chicken) but ours could have definitely been a little flatter. Make sure not to make your crust TOO thick or you will not be able to eat it without a fork and knife.
• Cook mixture at 400 degrees for 20 minutes. Remove and top with your desired toppings. We used Whole garlic and sweet basil marinara, marinated mozzarella, and cooked some chicken in a salt free poultry seasoning blend (as shown below). But you can get really creative with your toppings!

                                         

                                                          

• After topping pizza, return to the oven to cook for another 10 minutes. Make sure the cheese is melted. 
• Cut up and enjoy! 

This was our final product! Like I said, next time we will make the crust thinner and be sure it is fully dried out. I would suggest learning from our errors. Steve and I will definitely be making this again. I hope you all enjoy it as much as we did!

Thanks for reading/

Happy Eating

Signed,

Tiesha

Tasty Tuesday: Breakfast edition-- HAM N EGG CUP

Looking to add a little breakfast love to your weekly meal prep or have a crowd to feed? Try these out, I know I am!

Ham n Egg Cups

::Ingredients::

• Fresh eggs
• ‪‎Applegate‬ uncured ham
• Cherry tomatoes, sliced
• Asparagus tops
• Sea salt and freshly ground black pepper to taste
• Optional: fresh herbs such as scallions, basil, or oregano 

::Directions::

1. Preheat oven to 350 degrees f
2. Spray or coat regular size muffin tins with olive oil.
3. Place one slice of ham in each tin, to form a cup.
4. Carefully break egg into each ham slice.
5. Top with Asparagus and tomato slices. Sprinkle with sea salt and pepper.
6. Bake in preheated 350 degree oven for 18-20 minutes until egg whites are set.
7. Sprinkle with fresh herbs before serving.
8. For food prep, cover tightly, refrigerated, for up to 3 days.

Happy Eating!

Signed,

Tiesha

From the Valentines Menu: Skinny Chicken Parm & Home made PB frosting!

On Valentine's Day my boyfriend and I decided to stay in and cook. We cooked a recipe for a skinny chicken parmesan dinner and I made a gluten free chocolate cake with home made peanut butter frosting. Both of the recipes came out so good I had to share! Below are the pictures from our celebration and the recipes for you to try out for yourself.

Skinny Chicken Parm

::Ingredients::

- 8 ounces whole wheat pasta (we chose spaghetti but penne is also a good choice)
- 4 skinless, boneless breast halves
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 1/3 cup dry red wine
- 1 can (28 ounces) chopped tomatoes
- 4 ounces fresh mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1/3 cup finely chopped flat leaf parsley
-sea salt & pepper to taste

::Directions::

1. Bring a large pot of slightly salted water to a boil for the pasta
2. Meanwhile. season the chicken with sea salt and pepper
3. In a large skillet, heat the olive oil over medium heat
4. Add the chicken to the skillet and cook, turning once, until browned (about 8 minutes). When cooked, transfer to a plate
5. In the same skillet, cook the garlic over medium heat until golden (about 1 minute)
6. Add the wine and bring to a boil. Cook for about one minute
7. Stir in the tomatoes and simmer until thickened
8. Return the chicken and any juices back to the skillet, toss chicken to coat
9. Top each piece of chicken with parmesan cheese, cover the pan an cook until cheese is melted
10. Add pasta and parsley to the skillet, toss, and season to taste.
11. Sprinkle remaining pasta with parmesan and serve alongside chicken

For dessert I made a store bought cake mix (Namaste brand) that was gluten free. I then created a home made peanut butter frosting to try to cut out all the powdered sugar or processed frosting product. It came out absolutely phenomenal! You HAVE to try this.

Home made Peanut Butter Frosting

::Ingredients::

- 1/3 cup natural peanut butter (I made mine using PB2 powder)
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons honey
-1 teaspoon vanilla
- 2-6 tablespoons of almond milk (varies based on desired consistency)

::Directions::

This can be made with a food processor, blender, or mixed by hand in a bowl

1. Add peanut butter, cocoa powder, honey, vanilla, and 2 tablespoons of almond milk together
2. Once blended, continue to add almond milk until frosting reaches desired frosting consistency

I made this recipe x 3 for my 2 tiered heart cake and I had about a cup of frosting left over (I think two batches would've been plenty). So I estimate that it makes around a cup each serving.

It would be really good as something to dunk fruit in (like strawberries) for a fun dessert!

Happy Eating

-Tiesha

Honey Lime Sriracha Skillet

Honey Lime Sriracha Skillet

::Ingredients::

• 2 lbs chicken tenders, cubed
• 1 or 2 Tbsps avocado, coconut, or olive oil
• 4 Tbsps cilantro leaves, chopped 
• 1 fresh lime, squeezed (additional fresh lime wedges for garnish if desired)
• 3 cups COOKED brown rice
• 1 cup black beans, rinsed well if using canned 
• 1 cup grape tomatoes, cut in half 
• 1 avocado, diced
• 4 Tbsps green onion, sliced 

Chicken Marinade Ingredients:

• Juice of 2 fresh limes- about 2 Tbsp 
• 2-4 Tbsp Sriracha sauce-or more to taste
• 1 Tbsp raw honey (optional)
• 1/2 tsp garlic powder 
• 2 tsp ground cumin 
• 1/2 tsp chili powder 
• 1/2 tsp sea salt
• 1 Tbsp water
• 1/2 Tbsp avocado, or olive oil

::Directions::

1. Combine marinade ingredients very well. Place in medium glass bowl(cover), or gallon ziplock. Add diced chicken tenders. Marinate 4 hours, or overnight, refrigerated, turning to coat occasionally.)
2. After marinating, heat oil on med-high, in a large sauté pan.
3. Sauté chicken uncovered until cooked through and outside is crispy. About 6-7 minutes.
4. Remove from pan, and set aside.
5. On medium heat, add rice, beans, cilantro, and lime juice.
6. Toss for about 2-3 minutes until just heated through.
7. Add cooked chicken back in, toss, add remaining ingredients, toss gently.

Happy Eating!

Tiesha

Pesto Spaghetti Squash Skillet w/ Sundried Tomatoes

Pesto Spaghetti Squash Skillet w/ Sundried Tomatoes

For Spaghetti Squash

1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
3. Cool just a bit
4. Use a fork to shred “spaghetti” out of the skin.

For Fresh Made Pesto (serves 4)

Combine the following ingredients to a food processor:

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese
• 1 Tbsp fresh lemon juice
• 1/2 tsp each sea salt and pepper

1. Add: 1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.
2. You will need to scrape sides often.
3. Lastly, toss Spaghetti Squash ‘noodles’ lightly with your freshly made Pesto.

Skillet Preparation

::Ingredients::

•  2 tsp extra virgin olive oil, divided
• 1 lb chicken tenders
• 1/2 tsp freshly grated lemon zest
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup sliced fresh mushrooms
• 2 Tbsp sun-dried tomatoes
• 1/2 cup packed, fresh basil leaves
• 1/2 cup packed baby spinach (optional)

::Directions::

1. Sprinkle chicken tenders with sea salt, pepper, and lemon zest.
2. Heat large skillet over medium-high heat. Add 1 tsp oil, and then cook chicken 3-4 minutes per side, until cooked through. Remove from pan, and set aside.
3. Heat 1 tsp oil in skillet, once hot and add mushrooms, and sun-dried tomatoes, then saute until tender, about 2 minutes, adding in fresh basil, & spinach during last 30 seconds.
4. Toss in Spaghetti Squash coated with the fresh pesto.
5. Lightly toss everything together.
6. Add chicken back in, toss just to warm.
7. Garnish with fresh chopped basil, lemon wedges, an a touch of parmesan, serve immediately

Happy Eating

Signed

Tiesha

Roasted Chicken with Lemons and Thyme

Roasted Chicken with Lemons and Thyme

::Ingredients::

• 1 (6-pound) roasting chicken 
• 2 teaspoons Hungarian paprika 
• 2 tablespoons chopped fresh thyme, divided 
• 1 teaspoon salt, divided 
• 1 teaspoon freshly ground black pepper, divided 
• 2 lemons, divided 
• Cooking spray 
• 1 teaspoon olive oil 
• 2 tablespoons all-purpose flour 
• 1/2 cup dry white wine (such as sauvignon blanc) 
• 1 cup fat-free, less-sodium chicken broth 
• 1 tablespoon fresh lemon juice 
• 2 teaspoons sugar 
• Lemon slices (optional) 
• Thyme sprigs (optional)

::Directions::

1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.
3. Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.
4. Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.
5. Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

Happy Eating

Signed

Tiesha