Cauliflower Pizza Crust

Let's face it, life without a little pizza now and then is just plain sad. So for those of us who don't do grains and/or dairy, this recipe is a tasty and nutrient dense alternative. Give it a try by topping it with your favorite sauce and goodies and enjoy, guilt free!

Ingredients:

Directions:

  1. Preheat your oven to 400F.
  2. "Rice" the cauliflower by pulsing it in a food processor into a fine rice-like or course meal texture.
  3. Add the riced cauliflower to a large saucepan and add just enough water to barely cover the cauliflower. Bring the water to a simmer and cook for about 3-4 minutes.
  4. Drain the cauliflower using a fine mesh strainer and then transfer it to a large piece of double layered cheesecloth. Wrap it tightly in the cheesecloth and wring it out to release as much liquid as possible. This will help prevent a soggy pizza crust.
  5. Add dried, riced cauliflower to a mixing bowl and add the beaten egg, ground flax, optional dairy-free cream cheese (here's the one I like: http://www.kite-hill.com/our-foods/cream-cheese-style-spread/), oregano and sea salt and mix until thoroughly combined.
  6. Line a sheet pan or pizza stone with parchment paper (don't skip this!). Roll your dough into a ball and using the heel of your hand or a rolling pin, press onto the parchment to form a 1/4"-1/3" thick circle.
  7. Bake at 400F for about 35 minutes or until crust is golden brown.
  8. Remove crust from oven and add desired sauce and toppings, then bake for 8-10 more minutes or until toppings are heated through. Watch the crust and if it starts to get too brown, cover your pizza with foil to prevent burning, and next time, remove it from the oven sooner before adding your toppings.
  9. Serve and enjoy!

Cauliflower Shepherd's Pie

My husband and I absolutely love shepherd's pie, but the gluten, dairy and inflammatory white potato don't love me, so I made this cleaned up version instead. This pie is just as satisfying and delicious and it's a great go-to comfort food dish when you want something really hearty. Enjoy! 

Ingredients:

  • 1 head Cauliflower, chopped into florets

  • 2 Tbsp Ghee, organic and grass-fed, divided

  • 1 Yellow Onion, diced

  • 4 Garlic Cloves, minced

  • 1 lb Grass-Fed Lamb

  • 3 cups organic Mushrooms, sliced or small diced

  • 2 organic Carrots, diced

  • 2 stalks organic Celery, diced

  • 1 Tbsp organic Italian Seasoning (I like this one)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1-2 pinches Smoked Paprika, for garnish

  • 1 tsp fresh organic Parsley, for garnish

Directions:

  1. Preheat oven to 350F.
  2. Place cauliflower florets in a medium sized steamer or saucepan with a steamer insert. Add about 1/2 inch of water to the pan, bring to a simmer and cover. Let the florets steam until they are soft, about 5-7 minutes.
  3. While the cauliflower is steaming, heat half of the ghee/coconut oil in a large frying pan over medium heat. Add the carrots, celery, onions and half of the garlic and cook for 5 minutes or until onions are translucent.
  4. Add the meat, and cook until browned.
  5. Add the mushrooms, Italian seasoning, and salt. Continue to cook for a few minutes, until the meat is cooked through. Remove from heat.
  6. Remove the cauliflower and discard steaming water. Return the cauliflower to the pot and add the other half of the garlic and ghee/coconut oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree. Alternatively you can puree the cauliflower in a food processor.
  7. Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top.
  8. Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven, garnish with smoked paprika and parsley and serve.

Variations:

  • 100% Dairy-Free - Use coconut oil instead of ghee.
  • Make individual servings in large ramekins or oven safe bowls.
  • No Lamb - Use ground pasture-raised turkey or organic, grass-fed beef instead.
  • Green Pea Lover - add 1/2 cup frozen organic green peas in step 5.

Maple Bourbon Pecan Pie

Pecan pie is my favorite dessert of all time. I need to have it at least once a year or I feel like I might die a little inside. Since gluten and dairy are no longer part of my life and I wouldn't dream of using corn syrup like I did years ago, so I set out to create a cleaned-up version of this holiday favorite. I added the blackstrap molasses to increase the mineral content and give it a more sophisticated flavor and I really liked it.

Given, this is not a low sugar recipe, but since we're all eating such clean, low sugar food the rest of the year, a little treat won't hurt now and then, right? ;-) Give this pie a go and please share your thoughts. I hope you enjoy it as much as we did!

Ingredients:

For the Pie Crust:

  • 2 cups almond meal/flour
  • 1/2 cup organic buckwheat flour (yes, buckwheat is gluten-free!)
  • 1/2 tsp Himalayan salt or sea salt
  • 1/2 tsp baking soda
  • 1/4 cup organic coconut oil or organic pasture butter, cubed
  • 2 Tbsp coconut palm sugar or date sugar
  • 1 large organic, pasture-raised chicken egg
  1. In a medium sized bowl, mix together all dry ingredients except the coconut palm sugar until well combined.
  2. In a mixing bowl or in the bowl of a stand mixer, combine the coconut oil or butter and coconut palm sugar or date sugar.
  3. Add in the dry ingredients and mix until well combined.
  4. Remove dough from mixing bowl, form it into a disc about 1/2 - 3/4 inches thick and refrigerate for 10-15 minutes or until you're ready to roll it out and line your pie tin/dish.

For the Pie Filling:

  • 1 cup coconut palm sugar
  • 4 tablespoons organic pasture butter or coconut oil, melted
  • 4 large whole organic, pasture-raised chicken eggs
  • 2 large egg yolks
  • 1 cup pure organic maple syrup
  • 1/2 cup raw honey
  • 2 Tbsp blackstrap molasses
  • 2 tablespoons bourbon, or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raw, organic pecan pieces
  • 1/2 cup (approx.) organic pecan halves to decorate the edge of the pie

Directions: 

  1. Take the eggs out of the refrigerator and allow them to warm to room temperature.
  2. On a lightly floured surface, roll dough to 1/8-1/4 inch thick. Transfer to a 9-inch pie tin or ceramic pie dish (like the one shown), leaving a 1/4 inch overhang. If your dough is too soft to roll out, you can simply press it into your pie shell, working to make it as even a thickness as possible. I use an espresso tamper to press it down.
  3. Heat oven to 350 degrees. In a medium bowl, whisk together coconut palm sugar, butter or coconut oil, 4 whole eggs, maple syrup, honey. molasses, bourbon, and vanilla. Fold in the pecan pieces. Pour filling into pie shell and transfer pie to the oven. 
  4. Bake 15 minutes, then remove pie from oven and arrange pecan halves around the edge of the pie. Carefully place the pie back in the oven and bake about 1 hour - 1 hour 15 minutes or until a knife tip comes out clean. If the pie starts to get too brown, cover it with foil and continue baking. Because of the buckwheat in the crust, it will turn out darker but you don't want to burn it.
  5. Serve warm or at room temperature with Coconut cream.

Seedy and Spicy Protein Bars

These bars are a great DIY snack or grab and go breakfast option. Loaded with clean protein and healthy fats, these babies will keep you satisfied and energized for hours. Whip up a batch and let me know what you think.

Ingredients: 
• 1 cup toasted organic pumpkin seeds (for garnish) 
• ½ cup sesame seeds
• 1 TBSP raw honey
• ¼ cup raw organic cashews
• 1 cup medjool dates, pitted and chopped
• 2 TBSP unsweetened shredded coconut
• 1 tsp organic almond milk, unsweetened
• ½ cup vegan vanilla protein powder (I recommend Genuine Health Vegan Proteins+ or Sunwarrior Warrior Blend) 
• 1 teaspoon ground organic cinnamon
• ½ teaspoon each ground organic nutmeg, clove, ginger, allspice
• ¼ to ½ cup organic pumpkin puree, canned (no sugar added) or fresh
• 2 TBSP raw organic pumpkin seeds

Directions: 
For the Garnish: 

  1. Lay the pumpkin seeds on a cookie sheet in single layer; bake at 350o F for 5 minutes or until toasted light brown.
  2. Remove from oven and scoop into a bowl; set aside.

For the Bars:

  1. Blend the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.
  2. Put all remaining ingredients in the food processor and pulse until chunky-smooth.
  3. Transfer to a medium bowl and mix in the sesame-honey mixture and combine until well-blended.
  4. Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil and spoon the batter into the baking dish. If the mixture is too sticky, add a small amount of water, about a teaspoon at a time. Make sure the batter stays thick, not runny!
  5. Spread the batter evenly onto the pan and press the top of the batter with the roasted pumpkin seed garnish.
  6. Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.

Grain-Free Pumpkin Breakfast Muffins

These delicious and satisfying muffins are a great breakfast option or sweets craving fix. Try making your own variation by adding nuts or using different spices.

PumpkinMuffin.jpg

Makes 12 muffins
Ingredients: 
1 cup organic pumpkin puree
1 cup almond butter, unsweetened
1-2 scoops vanilla protein powder (I like Genuine Health Vegan Proteins+ or Sun Warrior Blend)
2/3 cup coconut palm sugar
1 tbsp cinnamon
1 tsp pumpkin pie spice
1 ½ tsp baking powder, aluminum-free
½ tsp baking soda
¼ tsp nutmeg
½ tsp organic vanilla extract
½ tsp almond extract
2 large eggs, pasture-raised, organic, soy-free

Preparation:

  1. Preheat your oven to 350° F
  2. Spray or coat 12 cupcake rounds with coconut oil.
  3. In a large mixing bowl, combine pumpkin, almond butter, eggs, vanilla & almond extracts, coconut palm sugar and mix well.
  4. In a smaller bowl, all dry ingredients and mix well.
  5. Using a stand mixer or hand mixer, add dry ingredients to wet and mix until smooth.
  6. Pour batter into greased cupcake rounds
  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean (they take 20 minutes in my convection oven).
  8. Allow to cool for several minutes after removing from oven.
  9. Remove from muffin pan and cool completely on a cooling rack.

Variations: 

Add ½ cup chopped pecans & 2 Tbsp candied ginger, finely chopped
or
Add ½ cup chopped walnuts and 2 ripe, mashed bananas in place of the pumpkin