Cauliflower Crust Veggie Pizza

I adore pizza, always have. However, I was skeptical of the cauliflower crust pizza recipes cycling around on the internet these days. I only decided to actually try this when a co-worker of mine mentioned this to me and said it was good. Since I am gluten intolerant and am often missing pizza, I had to give this a try and put my own spin on this. This is especially for those who are gluten intolerant, are watching their carbs, or have celiac. This can also be a tasty way to sneak in more veggies and fiber into your day. I attempted my own version of this roughly based on the recipe here: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crust-dairy-free-and-gaps-legal/. Hope you enjoy this as much as I did.

Cauliflower Crust Veggie Pizza - Serves 1-2 people

Ingredients:

Crust:

• 3 1/2 cups of fresh cauliflower, chopped into florets
• 1 whole egg or egg beater equivalent
• 1 TBSP of Parmesan Romano Cheese (grated kind from pasta aisle is fine)
• 1/8 tsp of garlic powder
• 1/4 tsp of italian seasoning
• Wax or parchment paper
• Cooking spray, olive oil, or butter for greasing the pan

Toppings:

• 1/3 cup of pizza sauce or tomato sauce of your choice
• 1/2 cup of shredded part skim mozzarella
• 1/2 cup of veggies of your choice (I used broccoli)

Directions:

1. Preheat oven to 350 degrees.
2. Place cauliflower in your food processor. Pulse until cauliflower is about the size of rice grains.
3. Steam cauliflower in the microwave on high for 5-6 minutes.
4. Drain cauliflower in strainer and then place cauliflower into a dish towel and squeeze out the excess liquid.
5. Place cauliflower into a small bowl and mix in eggs, parmesan romano cheese, garlic powder, basil, and oregano.
6. Put cauliflower mixture onto small cookie sheet lined with wax or parchment paper and spray liberally with cooking spray.
7. Shape "dough" into circle and make sure dough is on the thinner side. This will help the crust to crisp up.
8. Place crust into the oven for 30-40 minutes or until crust is lightly browned on the edges.
9. Remove Parchment paper, spray pan liberally, and place crust directly on the cookie sheet.
10. Put sauce, cheese, and toppings on the crust.
11. Place pizza back in the oven for 10 minutes or until cheese is melted.
12. Remove from oven, slice and enjoy!

* My verdict is that this was good and I would make it again, but would not replace pizza for me all the time. Another words, this is good in its own right and does taste like a pizza, but it is not identical to a "real" pizza.

Veggie Fajita Black Bean Chili

With the weather turning cold and life getting busy again, I took out the slow cooker to do some easy, healthy cooking. I thought about foods I like and haven't had in awhile and realized that chili was one of them. While this recipe would also be good with ground chicken or beef added in, the veggies and black beans make this a hearty, vegetarian meal.

Veggie Fajita Black Bean Chili - Serves 4

Ingredients:

* 2 14oz cans of black beans, drained and rinsed
* 2 14oz cans of tomatoes with green chilis or jalapenos ( use regular tomatoes if you like your chili less spicy)
* 3 bell peppers cut into strips
* 1 onion, chopped
* 2 cups of sliced mushrooms
* 2 tsp of cumin
* 1 TBSP of chili powder
* 1/8 tsp of cayenne pepper or to taste
* 1/4 tsp of garlic powder

Directions:

1. Dump all ingredients into the slow cooker and mix them together.
2. Cook on low for 6 to 8 hours.
3. Serve topped with shredded cheese, sliced avocado, and/or sour cream. Also great served over brown rice, whole grain pasta, or a baked potato for a more filling meal. Enjoy!

Sugar N Spice Baked Apples

I am a person who has a sweet tooth and often likes to have something sweet at the end of the day. Generally I try to serve myself lower calorie, healthier options for my dessert the majority of the time. While cookies, cake, pie, and other sweets have their place, they are not things I want to be eating large amounts of for the sake of my health. I tend to save those for the weekends, holidays, and other special times with friends and family. On those "regular" nights I go for healthier desserts or snacks. Here is one I have been enjoying for years, ever since my days of doing Weight Watchers in my early 20's.

Sugar N Spice Baked Apples - Serves 2

Ingredients:

* 2 apples (I used gala apples today, but most kinds of apples work for this)
* 1 TBSP of dark brown sugar, packed
* 1/4 tsp of ground cinnamon
* 1/4 tsp of pumpkin pie spice
* Cooking spray or about 1 TBSP of melted butter/margarine

Directions:

1. Preheat oven to 375 degrees.
2. Wash and dry apples. Cut the apples in half and remove the core but leave any stems intact.
3. Place apples on a small, non-stick cookie sheet with the cut, flat side facing up.
4. Mix brown sugar, pumpkin pie spice, and cinnamon together in a small bowl.
5. Spray the top of each apple with cooking spray or brush each top with melted butter.
6. Coat each apple half with sugar and spice mixture.
6. Bake apples for 25-30 minutes or until apples are fork tender and soft.

These can be eaten on their own or served with the following for a tasty treat: Vanilla ice cream, vanilla yogurt (greek or regular), or whipped cream. Enjoy this healthy, but still sweet dessert.

Mushroom, Pea, and Onion Rice Pilaf

I came up with this using the idea of peas and onions, a common vegetable combo. I added mushrooms in since I am a big fan of them and enjoy them sometimes with peas and onions. Add in some rice and seasonings and you have a heartier side dish that can also be a light meal.

Mushroom, Pea, and Onion Rice Pilaf - Serves 2 as a light meal, serves 3-4 as a side dish

Ingredients:

* 2 cups of cooked rice (I used boil in the bag brown rice)
* 1 cup of chicken or vegetable broth (I used vegetable broth)
* 1 1/3 cups of green peas (I used frozen peas)
* 1/2 of a medium onion, diced
* 1 cup of sliced mushrooms
* 1 TBSP of extra virgin olive oil
* 1 TBSP of grated Parmesan cheese (The kind from the pasta aisle is fine)
* 1/8 tsp of black pepper
* 1/8 tsp of oregano
* 1/8 tsp of garlic powder

Directions:

1. Cook rice according to directions for the brand you use and make 2 cups of cooked rice.
2. Add extra virgin olive oil to a large pan and add remaining ingredients to the pan.
3. Cook vegetables on medium for 5 minutes or until mushrooms are fully cooked and are starting to brown.
4. Add rice to the pan and mix everything together. Serve and enjoy!

* This dish would be great served with additional vegetables and chicken or steak. Also can become a main dish with one of more of the following: diced chicken, cheese, crumbled bacon, etc.

Banana Bread Baked Oatmeal Bars

The inspiration for this came from making baked oatmeal for the first time from this recipe using pumpkin puree in place of the applesauce:

http://chocolatecoveredkatie.com/2011/09/09/cinnamon-roll-baked-oatmeal/

Was so good, that I knew I had to make more baked oatmeal for the upcoming week. I often make weekday breakfasts for at least the first 2-3 days of the week on Sundays as well as some lunches. Gets me set to start the week on the right foot, especially since I am not much of a morning person and have a very busy schedule between work, school, and other activities throughout the week. I also had a few bananas that were very spotty and needed to be used. Hence the inspiration for a banana bread baked oatmeal. Here is the recipe:

Banana Bread Baked Oatmeal Bars - Makes 12 medium sized bars

Ingredients:

* 3 very ripe medium sized bananas, mashed or pureed (a fork, immersion blender, or food processor will work)
* 2 large eggs
* 1 cup of milk (any kind of milk that you like should work)
* 3 cups of old fashioned rolled oats (do not use instant or steel cut oats)
* 1/4 cup of dark brown sugar, not packed (may need more sugar if bananas are not as ripe)
* 1/4 tsp of salt
* 1 tsp of baking powder
* 1/2 tsp of vanilla extract
* 1/2 tsp of cinnamon
* Cooking spray (I used canola oil cooking spray)

Directions:

1. Preheat oven to 375 degrees.

2. In a large bowl combine dry ingredients together (oatmeal, cinnamon, brown sugar, baking powder, and salt).
3. In a smaller bowl mix eggs, milk, vanilla, and mashed banana together.
4. Combine wet and dry ingredients together and mix well.

5. Spray 13 X 9 inch pan with cooking spray
6. Pour mixture into the pan and place the pan in the oven.
7. Bake at 375 for 25-30 minutes or until the edges are lightly golden brown.

8. Let oatmeal cool for 5-10 minutes.

9. Slice and serve hot or cold with milk or on its own. Store leftovers in the refrigerator. Makes a great breakfast or healthy dessert. Enjoy!

Pumpkin Spice Pudding

Fall is here and the leaves are starting to change. The pumpkin obsession I have this time of year along with many others around me is back. Finding healthier ways to enjoy this tasty squash/flavoring is not always easy, but this quick and easy pudding is low in calories, high in fiber, and filling. This treat makes a great dessert to have on a warm, breezy fall day.

Pumpkin Spice Pudding - Serves 4 (about 3/4 cup per serving)

Ingredients:

* 1 1.5 oz box of vanilla instant pudding (I used sugar free, fat free mix)
* 1 15 oz can of pumpkin (not the sweetened, pumpkin pie kind)
* 1 1/2 Cups of milk (I recommend only using dairy milk, pudding may not set with non-dairy milk)
* 1/2 tsp of pumpkin pie spice (can be found in the baking aisle)
* 1/4 tsp of cinnamon

Directions:

1. Add pudding mix and spices to a large bowl and mix dry ingredients together.
2. Add milk and canned pumpkin into the bowl and mix everything together with a hand mixer or immersion blender.
3. Cover the bowl and place pudding in the refrigerator for at least 30 minutes.
4. Serve in smaller bowls. Enjoy on its own or with a small amount of whipped cream on top and/or graham crackers.

Butternut Squash Soup

Fall has arrived and today where I am it even feels like fall! I love the fall's cool temperatures, Halloween, and the many delicious seasonal foods fall has to offer. One of my favorites is butternut squash. Here is a very simple recipe for a homemade butternut squash soup that pairs well with a salad and some crackers or bread for a nice, leisurely lunch or with a sandwich. Very healthy, yet rich in flavor along with a hint of spice as butternut squash soup should be. Here is the recipe:

Butternut Squash Soup - Makes 2 bigger bowls or 4 cup sized bowls

* 1 12oz box of frozen butternut squash or 2.75 cups of pureed, cooked squash (I used a box of frozen, you can get store brand of this at some supermarkets such as mine and bird's eye also has this in their veggie line)
* 1 cup of chicken or vegetable broth (I used chicken)
* 1/3 cup of milk (I used organic 2% milk, but most types of milk should work)
* 1/2 TBSP of butter or margarine
* 1/2 tsp of black pepper (use 1/4 tsp if you do not want your soup to have a spicy kick)
* 1/4 tsp of ground ginger (not fresh)
* 1/4 tsp of onion powder
* 1/8 tsp of garlic powder

Directions:

1. Defrost frozen squash or prep fresh squash to become puree.
2. Add pureed squash along with broth and milk into a medium sized saucepan.
3. Mix liquids and add black pepper, ground ginger, onion powder, and garlic powder.
4. Mix everything together and cook soup on a medium-high heat until the soup starts to boil.
5. Add butter or margarine and simmer soup on low heat for 10 minutes, stirring soup every 1-2 minutes.
6. Take soup off the stove and serve. Here is my lame attempt at doing a fancy food picture using a fresh basil leaf in the middle of the bowl:

* Please note that the soup will need to cook off for a few minutes before eating the soup. Here is a picture of the ready to eat soup, yum!

Sparkling Peach Sorbet

I have been enjoying the fresh peaches and am starting to get sad about them disappearing soon. While I love some of the fall produce like winter squashes and apples, summer fruits like peaches are wonderful. Here is an easy sorbet you can make in a minute or two without an ice cream maker that is slightly sophisticated and refreshing on a summer evening.

Sparkling Peach Sorbet - Makes 1 bigger serving or 2 smaller servings

Ingredients:

* 2 large sliced and peeled peaches, frozen or 3 cups of frozen peach slices
* 1/4 cup (2oz) of your favorite sparkling white wine (can use regular white wine also) or sparkling apple cider (I used verdi spumante)
* Sweetener of your choice if peaches aren't completely ripe (about 1/2-1 tsp or to taste)

Directions:

1. Freeze sliced peaches for at least 3-4 hours if using non-frozen ones.
2. Add peaches and sparking wine to food processor.
3. Blend ingredients together into everything is fully blended.
4. Taste and add sweetener if needed, then blend sweetener with peaches and sparkling wine.
5. Serve in bowl and enjoy!

 
Sorry for the less than perfect picture, the sorbet was not easy to get to look pretty. This is a nice alternative to water ice or a packaged sorbet or sherbet , which usually has a lot more sugar that this sorbet.

Garlic-Dill Vegetable Medley

I came home knowing I wanted make a vegetable recipe, but was stumped on what I wanted to make. Ended up using the fresh vegetables I had left in the house since I had to go grocery shopping tonight. I have been very busy and did not make it there over the weekend. I also tried to do some different spices this time, variety is key to a healthy lifestyle. Enjoy!

Garlic-Dill Vegetable Medley - Serves 2 to 4

Ingredients:

1 Cup of shredded carrots (I bought them shredded in a bag in the produce section)
1 Cup of sliced mushrooms (used already sliced baby bella mushrooms)
2 Cups of baby spinach leaves
1 TBSP of Butter or Butter Spread (I used whipped Earth Balance)
1/8 tsp of garlic powder
1/8 tsp of onion powder
1/8 tsp of dill (I used dried dill from the spices section)
1/8 tsp of black pepper
1/8 tsp of sea salt

Directions:

1. Turn a medium sized non-stick pan on medium heat and add butter along with spices (garlic, onion, dill, pepper, and salt) to pan.
2. Add carrots and cook for 5-7 minutes, stirring them occasionally.
3. Add mushrooms and cook for 2-4 minutes, stir vegetables every minute or two
4. Turn pan off and add baby spinach, continue to stir for 1-2 minutes. The heat from the pan and vegetables will wilt the spinach.
5. Put vegetables into a bowl and serve. I served this with brown rice and lemon pepper chicken. Also would work well mixed with rice or served with potatoes. Enjoy and please provide me with feedback!

Perfectly Peachy Overnight Oatmeal

This is an easy overnight oatmeal recipe I have made many times and enjoy. I often eat oatmeal for breakfast, especially in the winter. During those colder months I eat oatmeal about 4-5 times a week. I usually make my oatmeal the night before if I have work the next day. I am not naturally a morning person, even though I workout a few times a week in the morning.  Additionally I lead a very busy life as a student taking an average 2-3 classes a term and a full time working professional. Therefore I do everything I can to make sure I can easily eat healthy the majority of the time. I eat these overnight oats cold or heat them up in the microwave before eating them.

Feel free to substitute fresh peaches in place of the canned ones. I would only do so though if you can find ripe ones like the ones available this time of the year. I usually use canned ones and drain them, because they are widely available most of the year and are inexpensive.

Perfectly Peachy Overnight Oatmeal - Serves 3 (approximately 1 cup per person)

1 1/2 cups of old fashioned, rolled oats (not instant, quick, or steel cut oats)
1 1/2 cups of any kind of milk (I use Organic 1% milk or unsweetened almond milk most of the time, vanilla soy milk also works well here).
1  15 oz  can of sliced peaches canned in juice or splenda, drained or three fresh peaches, sliced
Sweetener or sugar to taste (I usually use 3 tsps of splenda or a small amount of stevia)
1/2 tsp of vanilla extract 
1/2 tsp of cinnamon (optional, I recommend adding this)

Add all ingredients except the peaches into a large sized container or bowl. Mix ingredients together and then mix the peach slices into the oat mixture. Portion oatmeal into three smaller containers or into one large container. Store oatmeal in the refrigerator or overnight.

Serve the next day cold or heated up. I normally microwave a portion for about 1-2 minutes if I want them warm. Keeps for a few days in the refrigerator. Sorry for the lack of pictures. This was a saved recipe I have made for myself several times in the last few months. I will make sure to include at least one picture in my next recipe. Hope you enjoy this recipe as much as I do.