Are you grain free or gluten free and struggle to find a decent pizza crust? Even if you are just trying to cut starchy carbs, here is a pizza crust that you can actually pick up!
1 head cauliflower
3/4 c shredded Italian cheeses
2 tsp Garlic Galore seasoning
2 lightly beaten eggs
black pepper and crushed red pepper
1 Tbsp almond or coconut flour
Pulse the cauliflower in a food processor until the size of rice. Steam in the microwave. Let cool, then place in a clean dishcloth and squeeze out all of the moisture. Add to a bowl with the remaining ingredients. Pat into a circle on a parchment lined cookie sheet. Bake at 400 for 20 minutes. Top with your favorite pizza sauce and toppings. Bake an additional 10 minutes. Slice and say yum.
Whether you are vegan, allergic or intolerant to dairy, or just want to try a healthier version of traditional cheesecake, this delicious lemon cheesecake made from cashews will give you that creamy texture that cheesecake has.
1 cup pecans, almonds or walnuts
3/4 c pitted dates, soaked in hot water for at least 10 minutes and drained
1/4 c coconut
1 T maple syrup
1 tsp vanilla extract
3 1/2 c cashews or macadamias, soaked in water and 1 tsp salt 1-2 hours to overnight and drained
1/2 c coconut oil
3/4 c honey, maple syrup, coconut nectar or agave nectar
3/4 c lemon juice
zest of 1 lemon
1 tsp vanilla extract
a few drops of lemon essential oil
1/2 tsp salt
1/2 c coconut, almond or cashew milk
1 tsp ginger
1/8 tsp turmeric
Pulse ingredients in a food processor until crumbly. Coat a springform pan with coconut oil. pack crumble into bottom and slightly up the sides of the springform pan. set aside.
Blend all filling ingredients. Pour into crust. Freeze for 1-2 hours. Let sit about 10 minutes before serving. Garnish with lemon slices, blueberries and coconut. Enjoy.
½ c raw cashews, soaked in water overnight and drained
1 clove garlic
¼ c olive oil
1 T lemon juice
1 tsp Dijon mustard
½ tsp sea salt
1/8 tsp dry mustard
½ tsp black pepper
1 tsp onion powder
2 T fresh parsley
2 T fresh basil
1 T fresh thyme
1 T fresh rosemary
1 ½ tsp fresh oregano
Blend all in blender or food processor, adding water as needed for desired consistency.
1 c almonds
8 pitted dates, soaked in hot water for 20 minutes
1/8 tsp salt
2 T cacao nibs
Grind almonds in food processor until coarsely chopped. Add remaining ingredients. Press into pie plate.
4 very ripe avocados
1 c cacao or cocoa powder
1 c agave or other healthy liquid sweetener
1 tsp vanilla or almond extract
Blend in food processor. Pour into crust.
1 can coconut milk, chilled in can overnight - DO NOT SHAKE
1/4 c agave or healthy liquid sweetener
1/2 tsp vanilla or almond extract
Open can of coconut milk without shaking. There will be a thick layer of cream on top. Spoon this into a bowl and save the thinner portion for another use. hand mix with remaining ingredients. Spread on top of pie.
Garnish with chocolate shavings and chill.
Coq Au Vin
1/2 lb bacon slices
2 chicken breasts
4 chicken thighs and legs
Kosher salt and freshly ground black pepper
2 tablespoons water
1 tablespoon unsalted butter
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock
1⁄2 cup flour
salt and pepper
2 cups frozen white pearl onions
2 cups small mushrooms, slice larger ones
1 bottle Burgundy wine
5 sprigs fresh thyme
2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
fresh parsley, chopped,for garnish
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt and pepper.
Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots.
Saute' 2 minutes to soften.
Gradually stir in the wine and chicken broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process. Once the sauce has thickened, add the pearl onions and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary
To serve, top with reserved crumbled bacon and the fresh parsley.
Serve over noodles or potatoes, if desired.
Red Wine Buttercream
1 cup plus 2 T. red wine
1/4 cup granulated sugar
8 oz (2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, stirring occasionally, simmer until the mixture has reduced to about 1/3 cup. Allow to cool completely. In the bowl of a stand mixer with the whisk attachment, combine the butter and confectioner’s sugar. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and salt and continue beating.
This is really good on chocolate cake.
GREEN TEA STEAMED CHICKEN
4 boneless chicken thighs or 2 whole breasts (can also use fish in this recipe - will take shorter steaming time)
6 green onions, finely chopped
1/4 bunch fresh chervil
1 garlic clove, large, finely chopped
4 thin slices ginger
1 tsp salt
1 tsp pepper
3⁄4 cup green tea, brewed hot
1 bunch bok choy
2 tbsp sesame oil
1 tsp sesame seeds
1 teaspoon ground coriander
2 red chillies, finely chopped
2 tbsp soy sauce
squeeze of lemon juice
1 each grapefruit, orange and lime
steamed rice, to serve
1. Using a small, sharp knife cut a slash in each of the chicken, forming a small cavity in each thigh.
2. In a small bowl, mix together the green onion, chervil, garlic, ginger, salt and ground white pepper.
3. Stuff the chicken thigh cavities with the onion mixture, sealing each with a toothpick, then place in a steamer basket.
4. Pour the green tea in the wok and bring to the boil.
5. Place the chicken in its basket on a rack above the boiling green tea in the wok.
6. Cover the wok and steam the chicken for 20 minutes until cooked through over a high heat, topping up the green tea as necessary.
7. Remove the chicken from the steamer.
8. Allow the chicken thighs to cool for 5 minutes.
9. While the chicken is cooling, bring a pan of water to the boil. Remove the tough ends from the bok choy. Add to the boiling water and cook for 1 minute, then drain.
10. In a bowl, whisk together the sesame oil, sesame seeds, chopped coriander, chilies, soy sauce and lemon juice. Zest the grapefruit, orange and the lime. Mix the three zests together and then whisk into the sesame oil mixture. Add salt and pepper to taste. Cut the zucchini in half lengthwise and then thinly slice. Place a handful in the center of each plate.
11. Toss the chicken pieces with the sesame oil dressing, then place on top of zucchini.
12. Serve with the bok choy and steamed rice. Optional: garnish with cilantro and mint
MATCHA GREEN TEA TRUFFLES
1⁄8 teaspoon salt
1 cup coconut butter
1 1/2 T matcha green tea powder
1½ T 2 T maple syrup
9 Medjool dates, pitted
¼ cup almond butter
2 teaspoons vanilla extract
1 cup vegan dark chocolate chips
2 T almond milk
1 tablespoon matcha green tea powder, for coating
In a food processor, combine the filling ingredients.
Mix for about a minute until everything looks well combined.
Roll into balls and set in the freezer to firm up.
Melt the chocolate and stir in almond milk; roll the balls into melted chocolate, using two forks to help guide the balls around in the chocolate. Place on parchment or wax paper to harden. Sprinkle with matcha powder while still wet.
1-1/4 pounds boneless, skinless chicken breasts, cut into chunks
1 medium yellow onion, finely chopped
3 tablespoons coconut oil
1⁄2 red chili pepper
1⁄2 green chili pepper
1⁄2 teaspoon chili powder
1 teaspoon turmeric
1⁄2 teaspoon ground coriander
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Paprika – ½ tsp.
Tomato paste – 1 Tbsp.
juice of 1 lime
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 cup frozen peas
1/4 cup chopped fresh cilantro
Jalapeno – 1 slices for garnish (optional)
Saute chicken and onions in coconut oil. Add spices, garlic, ginger and chili peppers. When chicken is cooked, add tomato paste, lime juice, tomatoes, coconut milk and peas. Cook until slightly thickened. Garnish with cilantro and jalapeno and serve over basmati rice.
1-2 cups of water
1 teaspoon turmeric
1 tsp cinnamon
1/4 tsp ginger
pinch of clove
pinch of nutmeg
1 cup almond milk
Lemon to serve
1 tsp honey
Heat water, bringing it to the boil. Simmer herbs and water together for 10 mins. Remove from the heat and strain using a fine sieve. Add honey, milk and lemon.
ORANGE BEET SALAD
2 bunch of beets, red and yellow
2 large peeled and sliced or segmented navel oranges
1 bunch of arugula
Several thin slices of red onion
1/2 cup chopped walnuts
1/4 c chopped parsley
1/4 cup white wine vinegar
1/2 cup olive oil
2 Tbsp Dijon mustard
Salt and pepper to taste
3 Tbsp orange juice
2 minced garlic cloves
1/2 tsp orange zest
Boil or roast the beets and let cool. Slice. Arrange on plates with arugula, onion and orange slices. Sprinkle with walnuts and parsley. Whisk together remaining ingredients and use to dress salad. Let stand 30-45 minutes.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup cornstarch plus 2 tsp
1 cup chicken broth plus 1/4 c
1/2 cup freshly squeezed orange juice
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha
1/4 teaspoon pepper
1 teaspoon minced Ginger
1 teaspoon rice vinegar
2 cups canola oil for frying
2 oranges, sliced or segmented
1/2 teaspoon sesame seeds
1 green onion, thinly sliced
Thinly sliced red bell pepper
Cooked rice for serving
Mix the 1 c broth, orange juice, soy sauce, garlic, orange zest, ginger, sriracha, pepper and rice vinegar. Use to marinate the chicken for 30 minutes.
Remove chicken from marinade. Lightly dredge chicken in cornstarch and pan fry in oil. Drain on paper towels.
Blend 2 tsp cornstarch with 1/4 c broth. Heat remaining marinade to boiling. Reduce to medium and add in cornstarch mixture, stirring until thickened. Add sesame seeds and cooked chicken. Garnish with scallions, oranges and red bell pepper and serve over rice.
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You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!