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Guilt-Free Pizza Bites (Cauliflower Pizza Bites)

Guilt-Free Pizza Bites (Cauliflower Pizza Bites)
These are exciting so get excited! This recipe is literally for everyone. You could eat this recipe every day of the week and still get lean. This seems like a treat but it is a snack or a part of a meal. These Cauliflower Pizza Bites are great for adults, children, entertaining and even to pack for on-the-go quick snacks. There is nothing more satisfying than these bite-sized, easy to dip pizza bites. Enjoy these! These Cauliflower Pizza Bites are gluten-free, low-carb, higher in protein, guilt-free, low in fat, high in fiber and the freaking the best craving solution ever! Prep time: 10 Minutes – Cook time: 25-30 MinutesYield: Makes 24 Cauliflower Pizza Bites Ingredients: Directions: Pre-heat your oven to 450 F.Using a healthy cooking oil spray your mini muffin tin.In a hot frying pan stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). For fun topping ideas click here. Vegan? Tips – Here are my main tips to make your pizza bites crusty: Related:  cauliflower

jerk-style veggie grill with greens + mango ginger sauce Let’s talk about dreams for a second. I have huge ones and I’m going to revel in a particular vision right here, so just indulge me for a second. Some day, I hope to roll up to a respectable newsstand and lay eyes on an equally respectable cooking publication, emblazoned with the predictable “SUMMER GRILLING ISSUE” thing and whoa, there won’t be a greased-up burger or a sauce-smothered mountain of ribs on the cover. Am I waiting on a new publication entirely/looking for (plant-based) love in all the wrong places? These timely summer volumes always have some veggie options hiding within, and great ones most certainly, but that predominant fire = meat mindset is old hat to me (stating the obvious for the win). And by that, I mean that I’ve made you something really deluxe for your own barbecue adventures (onwards + upwards!). jerk-style veggie grill w/ tempeh, greens and mango-ginger-miso sauceserves: 4notes: Any vegetable is fair game here. Preheat the grill to high.

carrot cake pancakes If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake! It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them. I said as much a few weeks ago when I made coconut muffins. Thank goodness I studied them more closely from there because when I did, no matter how hard I tried, I couldn’t find a trace of evil. I should have known they’d be delightful, based on the source, the first cookbook from one of my favorite voices in food blogging, Joy the Baker. This recipe is the kind that will go instantly into a regular weekend morning rotation. Carrot Cake Pancakes Adapted, barely, from the Joy the Baker Cookbook

Herbed Chicken Pot Pie vegetable ceviche + chipotle pepita “pilaf” My friend asked me if I had any ideas for a simple, raw, vegetable-heavy dish (that wasn’t a salad) to make in the heat of summer. I had some things in mind, but they involved a bit of blending, or use of a food processor, a spiralized vegetable, or maybe a dehydrated component. Adding a sprouted grain was tempting, but would prolong the process of having the actual meal by a day or so. My mind went to work is what I’m trying to say. I take a few things for granted when I post recipes on here. My kitchen has a few bells and whistles, sure, and I approach recipe development from that privileged stance. I know that so many of you just want to eat well and feel as good as possible, but may not have a spiralizer slicer or a mortar and pestle or whatever. This dish is beautiful and healthy, but my favourite part? vegetable ceviche with pepita & almond cauliflower “pilaf”serves: 2notes: The peeler isn’t even totally necessary here. Chop the stemmed cauliflower florets super fine.

Grain Free Carrot Pancakes and an update on Lent So how many days into Lent are we now? I don’t even know… I don’t really keep track, to be honest. I think it’ll be 2 weeks this coming Wednesday. Or is it 3? No, it’s 2… I think! All I can say, really, is so far it’s been going extremely great for me. As a matter of fact, I almost feel as though Lent hasn’t even started yet. The thing that I’ve been doing differently this year, and I think makes all the difference in the world, is that instead of plain cutting out “forbidden” foods from my regular diet, I’ve found ways to work around it. Like this very stack of carrot pancakes, for instance. All I know, is it was stunningly delicious, and so very Lent friendly. Believe it or not, this gorgeous breakfast right here, fits all my Lent requirements. Yet, it was simply decadent. I am telling you, I can honestly say that I don’t miss my grains one bit. One thing that’s very odd, though. I’m pretty sure I dream about it, though. Other than storing it, that is! Pancakes, part I Pancakes, part II Notes

Stylish Cuisine « Chicken and Dumplings I’ve made this recipe a couple of times now. Filling and delicious, it’s pure comfort food that’s great to serve on a chilly evening. We’re finally having some chilly nights here in NYC. We’ve had quite a mild winter so far. This is a great weeknight meal, although it takes a little bit of time to prepare with all of the different steps. Chicken and DumplingsRecipe from CooksCountry.com5 cups low-sodium chicken broth 2 pounds boneless, skinless chicken breasts, trimmed 5 tablespoons unsalted butter 4 carrots, peeled and sliced 1/4 inch thick 1 large onion, chopped fine 1 teaspoon salt 3 garlic cloves, minced 6 tablespoons all-purpose flour 3/4 cup dry sherry 1/3 cup heavy cream 1/2 teaspoon dried thyme 2 bay leaves 1 1/2 cups frozen peas 4 tablespoons minced fresh parsley leavesDumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups heavy creamFor the stew: Bring the chicken broth to a simmer in a Dutch oven over high heat. Print This Recipe

aloo gobi-ish I can’t claim that I cook Indian food authentically, but what I can do is cook Indian-ish food that tastes pretty good. Aloo Gobi is one of my favorites and this is my at-home version. The basic components are all here: potato (aloo), cauliflower (gobi). The rest is a bit of a riff… it’s a little lighter and a lot greener. Also, these ingredients should be easy to find. I think this is the perfect “it’s still winter but almost spring” meal. Feel free to make this as spicy or as mild as you like… An extra pinch of cayenne for me, please. Ingredients Instructions Heat oil in a large skillet over medium heat. Notes To cook the potatoes faster, pre-bake, boil, (or microwave) them so they just slightly begin to soften before you start. *I've been loving muchi curry powder lately (Whole Foods makes a nice one - in their bottled spice section, not bulk), if you don't have/can't find it, sub in a combo of cumin, coriander, turmeric, and a pinch of cayenne.

Step Into Health Wellness Centre - Alicia’s High Protein Pancakes These are absolutely beautiful, seedy, high protein, gluten free pancakes, that fit well into your healthy eating program. They will be on for Christmas breakfast at our home. Ingredients: 6 eggs separated 4 tablespoons of almond meal 1 teaspoon of vanilla essence 1 tablespoon of grated orange rind 2 cups shredded coconut 1 tablespoons of caramelised buckinis or LSA mix 2 tablespoons of butter or coconut oil for cooking Pancake topping: ¼ cup pure clotted cream (optional) 1 cup of fresh berries (or frozen that have been thawed) ¼ cup of agave syrup Method: Place egg whites in a large bowl and beat egg whites until stiff then fold in shredded coconut. Place the egg yolks in a smaller bowl and mix in almond meal, vanilla essence, orange rind and Buckinis ( this is rich flavoursome buckwheat and it adds extra fibre and crunchy goodness). Pile high and serve with fresh cream, berries and perhaps a dash of agave syrup for a little low GI sweetness……enjoy Serves 4-6 depending on the size of pancake.

Crockpot Mexi Chicken & Cream Cheese Get ready for one of the easiest meals ever.Of course it involves the crock pot!Here is what you need: - Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)- Can of Corn, drained.- Can of Rotel Directions:Put frozen chicken in the crock pot.Put Cream cheese on top of the chicken.Dump in the Black Beans (make sure they are drained & rinsed!!!) Cover & cook in your Crock Pot on low for 6-8 hours.Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.This is what it looks like after 6 hours: I turn the crock pot off & let it sit for about 30-45 minutes.It is a little soupy, but letting it sit causes it to not be as soupy. I serve this over rice. It makes a lot, it feeds 6-8 adults. And, you could use pinto beans instead of black beans.Make a tostada or a rice bowl.So many options!

spice roasted cauliflower with black quinoa, feta and almond recipe In light of current events in … it now seems quite fitting that today’s recipe was inspired by a true English geezer, the one and only Jamie Oliver. As we don’t own a t.v, the little bits and pieces I’ve glimpsed at via the net today are pretty damn crazy and incredibly sad. I mean, how anyone thinks that by doing what they are doing, they will change anything beats me? Madness. I’ve had Jamie’s recipe for roasted cauliflower bookmarked for quite some time now. The only cauliflower recipes I remember liking as a kid (I was not such a fan of the usual New Zealand classic, boiled cauliflower drowned in cheese sauce), was that raw cauliflower salad of Dads and a great pakora-style dish mum used to make where she’d coat large pieces of cauliflower in a cumin flecked batter before deep-frying in oil, draining well and sprinkling with salt. Being in the season cauliflowers are ridiculously cheap, mine was bought for 99 cents!

Breakfast Dishes For the benefit of those following The South Beach diet, notations after each recipe listing indicate Kalyn's opinion as to which phase of the diet that recipe can be used for. Printing Recipes on Kalyn's Kitchen Breakfast Favorites: 20 Favorite Healthy Recipes Ideas for a Delicious Mother's Day Brunch Baked Eggs (whole eggs) Baked Eggs with Mushrooms and Parmesan (all phases) Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs (all phases) Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro (all phases) Breakfast Breads or Muffins Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese (phase 2 or 3) Made-from-Scratch Low-Sugar and Whole Wheat Bran Muffins with Apple and Walnuts (phase 2 and 3) Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans (phase 2 or 3) Low-Sugar and Whole Wheat Peach Pecan Muffins (phase 2 or 3) Low-Sugar and Whole Wheat Mango Walnut Muffins (or bread) (phase 2 or 3) Kale and Feta Breakfast Casserole (all phases)

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