Cauliflower Pizza

Cauliflower Pizza
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Cauliflower Pizza
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Ingredients
Crust
Toppings
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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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Cabbage Leek Soup with Cheddar, Cashews and Dill

Cabbage Leek Soup with Dill, Cheddar and Cashews
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Cabbage Leek Soup with Dill, Cheddar and Cashews
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Instructions
  1. Add grapeseed seed oil to pot and heat. Add leeks and salt. Cook until translucent. Above 5-7 minutes over medium heat.
  2. Add cabbage and stir. Cook until wilted. About 10 minutes.
  3. Add spices and stir for 1-2 minutes to activate.
  4. Add cashews and stock. Bring to a boil then reduce heat. Cook for 10 minutes.
  5. Pour into blender. Add 1 can of coconut milk and cheese. Blend at high speed for 3 minutes or until completely smooth.
  6. Pour in bowl. Drizzle EVOO, add dill, and a thin coating of ground black pepper.
  7. Eat it!
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Cheddar Broccoli Bake

Cheddar Broccoli Bake
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Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Cheddar Broccoli Bake
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Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Ingredients
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Instructions
  1. Preheat oven to 375.
  2. Boil salted water for broccoli and cook for 3 minutes. Strain and allow to cool.
  3. Melt butter in saute pan.
  4. Add sliced shallots with a sprinkle of salt and cayeene. Cook until translucent. About 4 minutes. Remove from heat and allow to cool.
  5. Beat eggs in bowl and add other ingredients.
  6. Don't forget the cheese! Combine.
  7. Grease small casserole (or other) dish.
  8. Add mixture.
  9. Put in oven. Set timer for 20 minutes. Wait.
  10. Remove from oven and allow to cool. Gently separate sides and bottom using soft spatula.
  11. Plate.
  12. Eat.
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Chicken Salad. But Not Just Any Chicken Salad. This One is Super Delicious!

I roasted a couple of chickens yesterday so I used a breast from one of those, which if my math is correct, leaves me three breasts and three more options for using that white meat whenever my heart desires.

If you don’t have roasted chickens sitting in your fridge, you can poach a breast in a few minutes, let it cool, and dice it up. This is couldn’t be easier. Well, I suppose ordering in is easier but that’s not healthy and it’s more expensive. So you should just try this.

I used Woodstock brand organic mayo and Annie’s Naturals mustard in case you’re wondering.

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:
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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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Cauliflower Leek Soup 2 Ways: Cold or Hot

Cold Cauliflower Leek Soup
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Cold Cauliflower Leek Soup
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Ingredients
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Instructions
  1. Clean and chop leeks.
    Sliced Leeks
  2. Melt one tablespoon of butter in large pot or Dutch oven.
  3. Add leeks and salt. Cook for 5 minutes.
  4. Add cayenne pepper and cumin. Stir for 1-2 minutes to release flavor.
  5. Add 4 cups of broth and potatoes.
  6. Bring to boil. Add cauliflower. Reduce heat and cover. Cook for 20 minutes.
  7. Transfer to a Vitamix or other high-speed blender. Set on high to puree. Add heavy cream while blender is running.
  8. Serve with chopped parsley and cracked pepper. Feel free to add white truffle oil if you have it. Sadly, I didn't.
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