Cauliflower Crust Pizza

Ingredients:

-1 cup cooked, riced*cauliflower

-1 cup shredded mozzarella cheese

-1 egg, beaten

-1 tsp dried oregano

-2 cloves minced garlic

-1/4 tsp garlic salt

-pizza sauce (~1/4 cup), shredded cheese* (~1/3 cup), additional toppings

* I like to make it dairy free with Daiya Mozzarella Cheese 

Directions:

(*To "rice" the cauliflower: remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree. If you don't have a food processor, you can grate the whole head with a cheese grater).
    
- Microwave riced cauliflower for 8 minutes, stirring gently halfway. One large head should produce approx 3 cups. The remainder can be stored in the refrigerator for up to one week).

-Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

-In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, minced garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Just before popping in the oven brushing with olive oil to help with browning.

-Bake at 450 for 15 minutes.

-Remove from oven. To the crust, add sauce, toppings, and cheese. Place under broiler at high heat just until cheese is melted. Approx 3 - 4 minutes.

(Resource: http://joandsue.blogspot.ca)



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Chicken with Rosemary and Mushroom Glaze

Ingredients

• 4 boneless, skinless chicken thighs (4-6 oz each)
• sea salt and freshly ground black pepper to taste
• 4 Tbs coconut oil, divided
• 2 cloves garlic, minced
• 2 tsp fresh or dried rosemary leaves
• 2 white button or cremini mushrooms, sliced
•  

Directions

1. Season chicken with sea salt and black pepper.
2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
3. Add chicken and cook until internal temperature reaches 165° F, or until there is no pink in the center.
4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary and garlic. Simmer together for 5 minutes.
5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
6. Pour mushroom mixture over chicken to serve.
   
   
   
    (Resource: Paleo Foodie Kitchen)
   
   
   
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Roasted Beet and Carrot Salad

Ingredients

• 4 beets peeled and diced
• 6 large carrots peeled and diced
• 1 tbsp coconut oil
• 8 cups arugula greens (or other green of your choice)
• ½ cup feta or sheep’s milk cheese (omit if dairy free)
• For dressing:
• ¼ tsp salt
• 1 tsp lemon zest
• 2 tsp raw honey
• 1 tbsp lemon juice
• 1 tbsp and 1 tsp of olive oil
• fresh black pepper to taste

Directions

1. Preheat oven to 400 degrees
2. Combine coconut oil, beets and carrots together well and spread on a large baking dish
3. Roast beets and carrots until tender (approximately 30-40 mins)
4. Meanwhile, combine all dressing ingredients together and stir well
5. Toss arugula with dressing and top with roasted beets and carrots and feta cheese (optional)
     
   
    (Resource: FoodBabe.com)
    
   
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Zucchini Chips

 

Ingredients:
 

-1 zucchini, sliced in large rounds at an angle

-1/4 cup almond milk

-2 ¼ tablespoons paleo bread crumbs

(see my breadcrumb recipe below or HERE)

- Crushed red pepper flakes (optional)

Directions:

-Preheat the oven to 425 degrees. Pour the milk in one small bowl and mix dry ingredients in another bowl.

-Dip the zucchini rounds in the milk, then into crumbs. Place on a wire rack coated with cooking spray on top of a cookie sheet, and bake for 30 minutes.

(Resource: thebootblog.com)

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Paleo Breadcrumbs

-½ cup Almond Meal or Almond Flour

-¼ cup Golden Flaxseed Meal

-1 tsp Garlic Powder*

-½ tsp Onion Powder*

-½ tsp Thyme*

-½ tsp Oregano*

-1 ¼ tsp Sea Salt*

-½ tsp Black Pepper*

-Optional: 1 Tbsp Arrowroot Powder (if you need to thicken a dish)

*You can use 4 tsp Italian Seasoning instead of these.

NOTE: You can use regular flaxseed meal if you want, but it will taste more like wheat bread.

Mix all ingredients together and use just like breadcrumbs.

(Makes a little over 2 cups of breadcumbs)

(Resource: www.paleoeffect.com)