3 Cheese Cauliflower Pizza

Living the low carb life. Tested this little pizza out and it was awesome. I’ll add all the amazing health supportive reasons you should be eating like this later. For now, I just need to get these up here. I feel a roll coming up and it’s not around my waist for a change! Woot!

Cauliflower Pizza
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Cauliflower Pizza
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Ingredients
Crust
Toppings
Servings:
Units:
Instructions
  1. Preheat oven to 450.
  2. Put cauliflower in food processor and pulse to grain like texture.
  3. Separately beat 2 eggs and combine with cauliflower, 1 cup mozzarella cheese, asiago and parmesean cheese, salt and pepper.
  4. Spread out on greased parchment paper. Cook for 15 minutes.
  5. Remove from oven.
  6. Add sauce.
  7. Sprinkle asiago cheese. Add arugula.
  8. Add mozzarella cheese and tomatoes.
  9. Add olives, parmesean cheese and oregano.
  10. Cook for approximately 15-17 minutes.
  11. Sprinkle with red pepper flakes if you like a kick. Let sit for a few minutes. Cut with pizza cutter.
  12. Enjoy!
Recipe Notes

These topping ingredient will give you a "wetter" consistency. A fork and knife are required. You can use less tomato sauce for crispier result. You can also skip the sauce and use cheese, cherry tomatoes, perhaps prosciutto if you'd like. Experiment. I was super happy with the results here. This was my first attempt. Very tasty but a bit "soft." Now that I've got this under my belt (in more ways than one), I will be posting more recipes with different toppings. I'm very pleased with myself right now.

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6 Ingredient Frittata

If you are low on prep time — say you need to jump into the shower really fast to get to work on time — then this little frittata is for you. It took me five whole minutes to prep it and one bowl to mix it. It cooks while you shower!

You can use any green in this recipe. Actually, you can use anything you want. It’s really versatile and adaptable to most veggie and cheese options you have on hand in the fridge. I happen to have a green called u-choy which is “similar to baby bok choy in flavor” according my CSA delivery service FarmToKitchen LI. Yeah, I never heard of it either. Lack of inspiration prevented me from using it up until this morning when I remembered at the last minute that it was still sitting in the fridge and I better do something with it. A tasty afterthought.

Little Frittata
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Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Little Frittata
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Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
1-2 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat oven to 350.
  2. Oil little pan with drizzle of olive oil.
  3. Beat eggs in bowl.
  4. Shred zucchini into bowl.
  5. Add all other ingredients.
  6. Mix.
  7. Pour into little pan.
  8. Cover.
  9. Cook for 30 minutes covered. An additonal 5 minutes uncovered to brown a bit (optional).
  10. Remove from oven.
  11. Allowed to cool for a few minutes. Use spatula to loosen sides then bottom.
  12. Plate.
  13. Enjoy!
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5 Ingredient Chicken Salad

While studying for my masters degree in holistic nutrition, my advisor encouraged me to try a ketogenic diet. I couldn’t wrap my mind around eating so much fat. Like so many others, I had been brainwashed for years into believing fat is the enemy. Research is increasingly indicating it is not. I agree.

For decades I was speeding on a high carb low-fat roller coaster. Possessed by overwhelming sugar cravings, refined sugar in the form of Ben & Jerry’s became a daily staple “food” item in my diet. Naturally, I ballooned. And the cravings became uncontrollable. It took years to dial that back. I lost my mind in the meantime but that’s a much longer story.

After reaching the wonderful life stage of menopause, nothing and I mean nothing would budge my weight. And I felt horrible. Regardless, I would exercise almost daily and was very active. Lethargy, joint pain, IBS, insomnia and anxiety only worsened. Oh, yeah and hot flashes. How could I forget the hot flashes?

I’ve been eating a whole foods, organic and mostly gluten-free diet for several years. That’s helped. A lot. But I was still way off from being energetic and feeling good. Actually, I want to feel great. That’s the goal. And be healthy, which I am. But I want to keep it that way. Looking great is secondary and should be a byproduct of being healthy.

The keto diet. Low, low carb. Super low. Moderate to low protein. High fat. Sounds nuts right? Research is indicating otherwise. I’ll put together a section on the ketogenic diet and post the research. For now, I want to put up some easy recipes.

Stay tuned. I’m feeling good about this!

Here’s lunch today.

Chicken Lunch
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Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Chicken Lunch
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Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Servings Prep Time
1 5 minutes
Cook Time
20 if poaching breast
Ingredients
Servings:
Units:
Instructions
  1. Small dice the chicken breast.
  2. Add other ingredients.
  3. Mix.
  4. Serve over a leafy green. This is bok choy.
  5. Add some kimchi or other fermented veggie.
  6. Fun to wrap like this.
  7. Enjoy!
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Yerba Mate: 6 Benefits

Growing up, one of my mom’s closest friends Ester was (and still is) from Argentina. Her mom Lucinda drank yerba mate every day. We didn’t know what it was but the funky drinking cup and silver straw she used were very appealing. After much begging, she let us taste it. It was sweet and a rush. And we loved the funky cup and silver straw. Fights over who would drink it next ensued regularly. After we were sufficiently amped up, Ester would cut us off and put everyone out back to run in circles and wear it off. The tea was also super sweet because Lucinda added a teaspoon of sugar to it, which, of course, made it even better.

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IMG_2382
With Lucinda at my birthday party. That’s my brother Frank and Lucinda’s granddaughter Elizabeth.

Fond of comforting childhood memories, I stumbled upon yerba mate in a health food store one day in my mid-30’s. I had completely forgotten about my childhood experience with it until that moment and was compelled to purchase it in the hope of reliving a happy memory. Unfortunately, without the sugar and the funky cup and straw the experience was lacking. But there was the caffeine-like rush that I so loved way too much. The struggle is real. I’m a caffeine addict. Actually, a speed addict whatever the substance that gets me the rush (now it’s just caffeine so don’t freak out!). Anyway, I drank it a bit much and had to cut it out altogether.

Fast forward to the present. I’ve tamed the beast in favor of sleep these days but I still imbibe in the occasional black coffee and caffeinated tea. During a visit to my parents’ house a couple of decades ago, Lucinda gave my brother a funky cup and silver straw because she knew how much he loved it. I now own my parents’ house and the funky cup and silver straw. I keep it where I can see it. It reminds me of a happy childhood memory. Still a tea drinker, I’m hooked on this company I came upon somehow on one of my seemingly never-ending online linking frenzies. It’s called The Tea Spot. They carry a nice variety of organic teas. And, yes. Yerba mate. Naturally, I ordered it.

Brewing it in my Bodum tea pot had not yielded the same Lucinda-like results for which I yearned.  I dusted off the funky cup and silver straw and brewed it up gaucho style. But no white sugar, or any sugar. It’s evil as we all know. As I was sucking it down in my kitchen envisioning Gael Garcia Bernal snapping his fingers for his yerba mate in Mozart in the Jungle, I began to wonder about the health benefits of yerba mate. After all, Lucinda lived to be 96 I believe and in relatively good health for most of her life.

So this is what I’ve found:

Yerba Mate tea (Mate), is widely consumed in southern Latin American countries (I already knew this but included it for you).  It is made from an infusion of the dried leaves of Ilex paraguariensis, a plant of the Aquifoliaceae family.  Mate is often drunk out of a dried gourd using a metal straw called “bombilla.”

Scientific literature reports that Mate tea is:

  • hypocholesterolemic (low blood cholesterol), hepatoprotective (prevents liver damage), central nervous system stimulant, diuretic, and antioxidant;
  • beneficial to the cardiovascular system;
  • a protector of DNA oxidation;
  • potentially useful in the management of obesity;
  • plentiful in numerous active phytochemicals that may be responsible for its health benefits — the 2 highest compounds are the polyphenols (chlorogenic acid) and xanthines (caffeine and theobromine), followed by purine alkaloids (caffeic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid), flavonoids (quercetin, kaempferol, and rutin), amino acids, minerals (P, Fe, and Ca), and vitamins (C, B1, and B2); and,
  • highly concentrated in bioactive compounds and has also been shown to be cytotoxic to human cancer hepatoma (liver cancer) cells.

Some epidemiological studies have reported an association between the consumption of Mate tea and an increased risk of various types of cancer, including oral, oropharyngeal, esophageal, laryngeal, and bladder.  Boo!

Why do most of us look so miserable? Perhaps no yerba mate?
Why do most of us look so miserable, spooked or downright insane? Perhaps no yerba mate?

So what have we learned here? Some is good. Too much is bad. Moderation strikes once again. Damn it!

 

 

Source for this post:
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00535.x/full

More reading if you’re interested or still buzzing from all the yerba mate you just drank: http://www.marksdailyapple.com/yerba-mate-benefits/#axzz44K59fGW7