Saturday, January 23, 2016

Cauliflower Crust Pizza

I've been trying for months now to perfect the ultimate cauliflower pizza crust, one that will withstand the ultimate test... eating it with your hand with the weight of a huge tomato slice! I figure, if it can hold up to that, it can hold up to any topping you may dream to put on.

Some may ask why this cauliflower crust has become so popular? Is it because the Paleo people are taking over the world (maybe) but my theory is this. Cauliflower is a vegetable right? You should answer yes here. Then you put on fresh tomato sauce, vegetable again. Then basil and tomatoes... more vegetables. Finally, you top with cheese.. vegetable— just kidding, wanted to see if you were paying attention. Cheese gives you the extra protein and healthy fats! I also added some cheese to the crust as well. Some may argue, that sounds very balanced... but where are the whole grains? My opinion, we are likely to eat too many whole grains as is throughout the day, so if I'm going to splurge on pizza I can forego the whole grains this time. Plus, let's all be real— do you use 100% whole grain flour (and no all purpose flour) for your crust?  


1 head Cauliflower ~ 3 cups of florets
1 Egg, whole
2 tbs. Oregano, dried
3 oz. Goat cheese, softened (Can sub for Almond Cheese my Paleo people!)
2 tsp. Garlic Powder
1 tsp. Black Pepper, ground
1 tsp. Sea Salt

Yields ~ 2  6" pizza crusts

Directions: Preheat oven to 375 deg. F. Wash, dry, and cut down your cauliflower head. In a food processor, rice your cauliflower into very small pieces. Open up a cheese cloth and place in your riced cauliflower inside. Strain out ALL the water. Really—all of it! Here's a little trick, if you put the cheese cloth + cauli mix in the microwave for 30 seconds or so, it will somehow take on water and you can squeeze it all out when it cools.

Take your dry cauliflower and place in a large mixing bowl. Add in egg, oregano, cheese, garlic powder, and season with salt and pepper. Combine together using your hands (it really is the best way). Spread onto a cookie sheet lined with parchment paper. Dry bake in the oven for 15 minutes without any toppings. Once it's out, top with your favorite sauce and toppings! Bake for ~ 15 minutes with your toppings and ~ENJOY!

Friday, January 15, 2016

Kale Eggs with Apples

Often times people ask me, "you eat vegetables in the morning? yuck!". Well, to be honest, I try to incorporate vegetables in each meal. I know, that's very "dietitian" of me. But adding vegetables is so easy and yummy! The only way to add vegetables to eggs, is not just "peppers and onions" in a scramble.. you can add other leafy greens too! Of course, the new favorite leafy green is: Kale.

Kale, packed full of Vitamin A and a great deal of fiber and potassium can be added to a sweet and savory dish. Typically people tell me, "oh that 'green thing' I add to my smoothies?" Yes, that green thing. But this time, let's try to keep it out of your blender or juicer and instead cook it! Conveniently, researchers also found that nitrous oxide (found when leafy greens are digested) may help prevent glaucoma! (Source:

Also, I should preface this by saying, kale, apples, and cheddar cheese are my favorite winter things. This obviously drove my recipe for today!

1 tbs. Olive Oil
2 cloves Garlic
1 small Pink lady Apple, cubed (any apple works, except maybe Granny smith, it's a little too sour!)
1 tsp. Cinnamon, ground
2 cups leafy Kale, raw
1/4 c. filtered Water
2 Eggs
2 oz. sharp Cheddar Cheese, shredded (optional)
sea salt & black pepper to taste

Yields~ 1 serving

Directions: In a saute pan over medium-high heat, add in your oil and chopped garlic. Saute for ~ 2 minutes and add in your cubed apples and cinnamon and cook until soft ~ 5-6 minutes. Don't let them burn! Throw in your roughly chopped kale and water and drop the heat to medium-low. Let the kale and apples steam by placing a lid on top of your pan and letting that water steam your kale. About 8 minutes later, your kale should be soft but still crispy. Let the water evaporate before adding in your eggs and cook to your liking (over easy, scrambled or sunny side up!). If you are using cheese, once your eggs are cooked, sprinkle on the cheese, season with salt and pepper and ~Enjoy!

Tuesday, November 24, 2015

Roasted Turkey with Apricots and Rosemary

With Thanksgiving around the corner i.e., 2 days away, I can hardly contain my excitement with all of these yummy fall ingredients! Unfortunately, this year I will not be able to head home for Thanksgiving. But, family time is what you make it and i'm so happy to be able to find relatives nearby that I can join in the Thanksgiving festivities. But it got me thinking, delicious turkey recipes should not be reserved for Thanksgiving only, right? Naturally that meant I was out to buy my turkey breast. Don't be afraid of having turkey on days other than Thanksgiving. When done right, it can be an excellent source of protein, vitamins, and minerals!

10 oz. Turkey Breast, skinless, boneless
4 tbs. white Balsamic Vinegar
2 tbs. Olive Oil
1 tbs. local Honey
4 tbs. fresh Rosemary
2 tbs. fresh Thyme
12 dried Apricot halves, chopped
2 yellow Onions, chopped
6 garlic cloves
2 bay leaves
1 cup boiling water

Yields ~ 2 servings

Directions: Preheat oven to 425 deg F. Whisk together vinegar, oil, honey, rosemary, and thyme. In a deep walled oven pan, spread out onions, garlic, apricots, and bay leaves. Pour water into pan and cover with aluminum foil, this will help bring out the flavors of the onions and garlic.  Pour whisked mix over turkey breast and massage in! Place turkey on top of onion mix. Cover with foil and place in oven for 20 minutes. Check internal temperature, make sure thickest part of breast is at least 165 deg F.

I served my turkey with some roasted Delicata squash tossed in olive oil and topped with fresh oregano! It was fantastic!