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)

Cauliflower Rice

Ingredients:

• 1/2 of a large head of cauliflower or a full one if it’s on the small side
• 1/2 yellow or white onion, diced
• 2 cloves garlic, minced
• 1/2 cup cilantro, chopped (Optional)
• zest of one large lime (Optional)
• juice from half a lime (Optional)
• 2 TBSP coconut oil
• S&P, to taste

Directions:

- Grate the cauliflower or use a food processor to pulse into the right texture.  (Heads up–if you use the food processor, work in batches.  If the processor is overloaded, the cauliflower won’t chop up evenly).

-Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add all the riced cauliflower. 

-Cover and cook about 7 minutes. I like to add a bit a water to the pan to create a bit of steam. Stir about every 2 minutes.

-Add in the lime zest and fresh cilantro (Optional).

-Add salt and pepper to taste

- Squeeze the fresh lime juice over the rice and serve (Optional)

(Resource: popularpaleo.com)



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Paleo Brownies

Ingredients:

-½ cup Almond Flour

-½ cup Cacao Powder

-2 Tbsp Coconut Flour

-¼ tsp Sea Salt

-¼ tsp Baking Soda

-1 Tbsp Coconut Milk

-2 Eggs

-1/3 cup Coconut Nectar

-2/3 cup Coconut Crystals

-1 Tbsp Vanilla

-2 Tbsp Coconut Oil

-3 oz Chocolate (I like to use “Chocolate Dream” Chocolate chips) and a ½ cup coconut oil.

*Optional: 1/4 cup walnuts 

Directions: 

1. Preheat the oven to 350 degrees. 

2. In a bowl, combine the flours, sea salt and baking soda. Set aside.

3. Blend the eggs, nectar, coconut crystals, vanilla, and coconut milk. Set aside.

4. If you are using the chocolate, heat the coconut oil on low (I use a 4 on my stove) and once warm, remove from the heat and add the chocolate stiring.

5. Pour the chocolate and oil into the dry ingredients. Mix to take the temperature of the oil down, then slowly add the egg mixture, stirring while pouring.

6. If you are using walnuts add to mixture and mix together with blender.

7. Grease an 8×8” baking glass dish with coconut oil. (Place coconut oil in the baking dish in oven. After it has melted bring out swish around to coat the dish. 

8. Pour the mixture into the greased 8×8” baking dish. Bake for 30 minutes.

(Resource: www.paleoeffect.com)



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Quick Homemade Cranberry Sauce

Add this as a fresh delicious side dish, and give your Thanksgiving meal some wonderful antioxidants and Vitamin C.

Makes 2 1/2 cups. Prep and Cook Time: 30 minutes

Ingredients

• 3 cups (1 12-ounce bag) cranberries
• 1 sweet apple, such as Fuji, cored and cut into1/2-inch cubes
• 1 ripe pear, such as Bartlett or Anjou, cored and cut into 1/2-inch cubes
• 3/4 cup orange juice
• 1/3 cup maple or agave syrup (use coconut nectar for less sugar)
• 1/4 cup currants or raisins
• 1 teaspoon orange zest
• Pinch of salt

Directions

1. Combine cranberries, apple, pear, 1/2 cup orange juice, syrup, currants, orange zest, and salt in a saucepan. Bring the mixture to a simmer over medium-low heat.

2. Cook, stirring occasionally, until the apples and pears pierce easily with a fork, 18 to 25 minutes. If the sauce becomes dry, stir in more orange juice as necessary to prevent scorching.

(Resources: Yoga Journal)



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