Cauliflower Crusted Pizza


So hear is another fun and tasty recipe that’s healthy! I had never eaten cauliflower prior to a year a go. It looked like broccoli that had not gotten its color in and I had no interest in eating it, much less mixing it with anything else!

Yet, when I found out that I could make a pizza crust out of cauliflower, I was intrigued more than anything to find out how it tasted once adding my favorite toppings! Of course after making it a few times and looking at other recipes, I was able to create one to call my own. No lye, there is work involved, however it’s worth it when it’s time to eat!😉

What’s Needed:

1 Head of Cauliflower 

1 Cup of Parmesan Shredded Cheese

1 Egg

Blender

Bowl (for mixing)

Parchment Paper

Serves 2-2.5 people (pictured above recipe was doubled to feed 4-4.5people).  

Begin by getting a head of cauliflower and chopping it into pieces small enough to add to your blender. Once cauliflower is well blended, you take a clean wash towel and put half in the towel at a time and roll it long ways. Once rolled, ring out as much water as possible from the cauliflower. 


As you can see from above, this is what happens when I mistankly add my egg before ringing out my cauliflower😂). Rung out nearly 3/4 of water (and egg). Re-ring if necessary to get as much water out as possible. 
In a bowl mix egg to with Parmesan cheese in a bowl. 
Mix egg and Parmesan mixture with cauliflower by hand or spoon. You can add a few shakes of bottled basil and oregano seasoning as I did. 
I pressed out the cauliflower into a shape I wanted and used my hands to pinch up the sides and lastly used a fork for the edge design. 
Bake for about 20 min. or until gold brown as desired on parchment paper. 
Check out that crust (please know that the crust is nothing like real pizza crust and may be a little floppy when done. 

Add whatever sauce and topping you like and bake for an additional 15-20 min. This was a barbecue chicken and spinach pizza!😊

Mini Turkey and Pesto Sandwiches

Another quick and easy meal that can also be taken on the go are these tasty turkey and pesto sandwiches!


Ingredients:

-1 8-10  oz jar of Pesto

-1 package of 12 rolls of sweet bread

-1 large tomoato (more depending on your preference)

-1 package of turkey breast 

-1 12 slice package of Mozzerella  

– Salt 

-Pepper

-Oregano 

-Italian seasoning  

Start by cutting the rolls in half and putting Pesto on the top pieces as pictured below. 


Next up on the bottom pieces of rolls, apply 2 pieces of turkey breast to each one and apply a slice of tomato and add a dash of salt, pepper, oregano and Italian seasonings


Place mozerella (or your choice of cheese) folded over the tomatoes and the strategically place the top half on top making your sandwich ( or pull apart and do individually). You can melt about a tsp. of butter and garlic powder and mix and apply to each role. Place in the oven for about 6-8 min or until cheese has begun to melt. 


Tahdah! These are great during football season or for lunch.

In this case, even for a weekend party in your little guy’s room!😜


Enjoy!

Broccoli Bites

I wanted to share a quick and easy recipe that is perfect for little ones and yourself when it comes to our favorite veggie, broccoli!  I found this recipe a few years ago and made it for the first time for my daughter’s 1st birthday party. I am not a fan of broccoli, unless it’s covered in cheese and that only brings about a “like it” and not “love it!” Yet with that being said, I love this recipe and I’m sure you will too!


Ingredients:

-10 oz bag of frozen broccoli 

-2 oz bag of your favorite shredded cheese (I do a blend of mozerrella and cheddar). 

-1 box of Chicken Stuffing Mix (you can doing just the cornbread as well if your spouse accidentally picks it up 😬)!

-1 egg (or 2)

– A dash of salt

-A dash of pepper

-Ranch Dressing (optional as a dipping sauce)

Yields about 28 pieces

 

Thaw your bag of brocolli a couple of hours prior or emerge in hot water and then drain. Once done, pour out broccoli out in my cutting board and begin chopping them up in small pieces. Once broccoli is chopped, put it in bowl and basically add all the other ingredients together making sure it’s well blended by spoon or hand. 

After mixing, take about 2 tsp. of the mixture and form into a cross of a ball and patty like shape. Once done place on a greased cooking pan about an inch apart and bake for about 12-15 minutes until golden (see picture below). I actually like a little crust at the bottom!

Hint: If your having trouble getting your mixture to form, put it in the microwave for 30-45 sec so the cheese can melt. 


Now of course I have to make the recipe my own, by adding a few extras not described in the original recipe, however you can add different herbs and spices too if you dare! Another alternative is to add chicken! You can take about 3 chicken tenderloins or 2 breasts and boil them for about 20 min. and once cooled chop up or shred with a fork and add to broccoli mixture. I usually make it twice the size than a regular broccoli bite and add some type of rice seasoned on the side with a salad for a complete meal. 

Let me know how you like these little healthy snack and don’t forget to upload your pictures!

Meaty Zucchini & Spinach Lasagna Rolls

When I decided to stay home for nearly a year and a half after leaving Nordstrom, to spend time with my family, I discovered my love for cooking. I had always cooked prior, however I wasn’t able to do so as often as I would have liked. Being at home allowed me to play with different recipes and create my own at the same time. Whenever I made something knew and I made it a point to take pictures of the process hoping to put it on the blog, however you know how life is when you let it get the best of you!

My husband and I love to entertain our friends and family over the years and have received many compliments of how tasty our dishes have tasted. Furthermore, it’s always a plus if the kids like it because then you know you are doing something right!  I will be posting a a few recipes that my family and I love and want to share with you. I hope you will try them and let me know what you think! 

Without further adew, here you go!

What you will need:

-1 box of Lasagna noodles

-1 tsp 
-2  8oz cans of tomato sauce

-1 can of tomato paste

-1 package of ground turkey

-1 package of mixed cheese (2 cups)

-1 cup of fat free ricotta cheese 

-1 1/2-2 zucchini’s

-1/2-1 whole onion

-1/2-1 whole green pepper

-1 egg

-1/8 tsp ground nutmeg

-1/4 cup of basil (or substitute for a few dashes out the bottle)

-2 Tbsp of grated Parmesan (or sprinkle as much as you like can also be substituted for packaged shredded Parmesan)

-A few dashes of Season All (to taste) for sauce or substitute with salt 

-Additionally you can had a little garlic, oregano and other herbs and spices you like 

Now, begin by boiling your lasagna noodles. I cooked 8 of them to cover a standard Pyrex baking pan (or whatever you have).

Second I cooked my ground turkey along with my onions and green peppers until well cooked. Then I added my tomato sauce and paste mixing in a few dashes of Season All to taste ( I also threw in a few dashes of oregano, garlic powder, parsley and Italian seasoning).

Next up while my sauce is on medium heat marinating for about 10 min. I prepare in a bowl my rocatta cheese, nutmeg, basil, egg  and spinach a mix together. 

Once the noodles were done, I layed them out on my cutting board and spread my roccata cheese mix on top and added some slices of zucchini on top (The original recipe did not call for zucchini and only included 6 noodles so I had to spread mixture out sparingly. Lol!

Once done, you roll them up. You then put just enough sauce to coat the bottom of the pan and place rolls on top side by side. Next up you pour the other half of your sauce on top and then cover with shredded cheese of your choice to bake about 25 min. (sorry forgot to include that picture). Afterwards, you can sprinkle some Parmesan cheese on top and bake for an additional 10 min. uncovered. 

Tadah! Now you have a cheesy and tasty  meal for you and the family to enjoy with hidden healthy goodness! 🤗

Enjoy!

Allergic to my own Sweat

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No you are not misreading reading the title, I am allergic to my own sweat… well sort of. I have what is called Exercise Induced Urticaria. What is that you ask? As I understand it, its when the mast cells in your immune system releases histamine and causes welts or raised bumps due physical exertion. In a nut shell, I break out in hives when I sweat, which is brought on by exercising.

My first real encounter with the condition was when I had my first mile run in middle school. As soon as I finished running and got to the locker room I just started scratching my legs uncontrollably and then all over my body from head to toe. I literally scratched until my legs were numb and I  couldn’t feel anything.

I remember crying because I didn’t know what was happening and why. I couldn’t look at at anything that was dirty including dirt itself because it would just send me scratching all over again.  At the time I thought it was an isolated experience because I had  never had it happen before, but then again, I had never attempted run the mile before.

On another occasion I willingly decided to go running around in my neighborhood for some exercise. I started jogging and then decided to push myself by running up these long flight of stairs down the street from where I lived. All I know is by the time I went up the stairs and down, I was itching. I didn’t know how I was going to get home. 

I was itching like a crazy women and everything I saw outdoors made it worse! The bushes, dirt, tissue on the ground, I was in agony. I closed my eyes and prayed asking God to just help me make it back home. Needless to say, I did make it home, but I knew this was no longer an isolated experience.
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I did ask my doctor at some point in my life, but they didn’t know what it was the result of. I recently learned that a lot of cases were misdiagnosed over the years because some doctors just didn’t know what they were dealing with. Today there are several different types of urticaria (hives) and some are more severe than others and even life threatening.

Some control the breakout by taking an antihistamine like Zyrtec an hour before planned exercise or something stronger prescribed by their doctor. In all cases, doctors recommend exercising with a partner just incase and emergency arises. I consider myself very fortunate to not have this condition on the extreme end. I can only imagine how scary that could be.

Over the years I have noticed that I don’t break out everytime I exercise, it’s only when I am running, jogging or over exerting myself. I do try to stick to moderate to low workouts and make sure to have a fan nearby to keep me cool. I wear light weight or very little clothing (my workouts are mostly done in the house). In addition, I drink ice cold water and use a wet rag to help bring my body temperature down.

I have tried a antihistamine, but I don’t know if it worked because the two times I took them, I didn’t wait an hour for it to work. I attempted my workouts and ended up paying for it 10-15 minutes later! I definitely plan on getting a handle on this and not allowing it to stop me from doing what I want to do.

One of these days I will be able to run a marathon, but in the meantime, yall pray for me because even as I write about my condition, I’m beginning to itch. Smh.

http://www.livestrong.com/ http://www.familydoctor.org

Vegan? II

While I was on my 3 week fast I thought this would be a great time to try veganism for the last week. I have been wondering about If I could actually do it and how good the food would actually taste. I have a friend that is vegetarian and when I told her I was going vegan she said good luck because she couldn’t do it. Of course I was like,  really?  In my eyes she was only a blink away from being a vegan. Yea, sooo not the same.

Cutting out all meat (seafood included), dairy and anything else that had a face was quiet interesting. I even read about the debate on honey and how most vegans don’t eat it because they believe some bees are harmed during the honey process. Then there are some who are vegan and eat honey and call themselves “beegans!” Lol

Anyways,  I was slow to preparing actual meals in the beginning  but I got excited when I started to find some cool recipes that at least “looked” good. During the fast I cut out a lot of salt and did some substitution. Overall, I am glad that I took the opportunity to do this and broaden my palette….Lord knows this was a challenge! 😀

Here are a few pictures along with recipes of both vegetarian and vegan foods I ate during the 3 weeks, just in-case you dare to try!

Baked Chicken, Spinach and Tomatoes
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1 package of chicken wings or your favorite parts
1 can of spinach or bought fresh
1 can of diced tomatoes or 2 freshly cut into pieces
Mrs. Dash table blend seasoning (enough to cover both sides of chicken)
Onion powder
Garlic powder

Cover chicken with foil and bake chicken with seasoning for 30 min on 350°. Afterwards, garnish spinach and tomatoes on top of chicken and add enough Mrs. Dash to cover the top (the seasoning is awesome b/c it is salt free and all natural so you can add as much as you like)! Bake again for 10 min covered and then serve with a salad.

Meatless Lasagna
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2 zucchinis
1 lasagna shells box
1 frozen bag of spinach or fresh
3-4 cups of shredded 3 blend cheese
Extra Virgin olive oil
Mrs. Dash table blend seasoning
Onion Powder
Garlic powder
Oregano
Ricotta cheese
2-8oz cans of tomato sauce
1 12 oz can of tomato paste

Boil your lasagna enough to fit your baking pan (my ingredients were for a large pyrex pan that fit 12 lasagna noodles) Next place frozen spinach in hot water till defrosted. Cut zucchini into half and then in thin strips and cook in a pan using olive oil until soft turning on both sides. Use another pot and chop half an onion and sauté. Once done, cook sauce and paste adding a few sprinkles of oregano, onion and garlic powder and Mrs. Dash (season to liking). Once noodles are done let the layering begin! Layer as much as you like of each ingredient and once done, bake for about 45 min on 350°.

Roasted Potato & Edamame Salad
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Lettuce
Roasted red potatoes
Edamame
Balsamic vinaigrette
Mrs. Dash seasoning or seasoning of your choice
Garlic powder
Oregano
Extra virgin olive oil

Cut potatoes in small halves, add seasoning as well as garlic powder and oregano. Bake till soft using a little oil on 350°. Then fry on stove for a light crisp (may need to add a little more oil). Add to salad and with your favorite dressing and eat!

Mochi

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I didn’t make this from scratch. It comes in a square package and its firm it different flavors. I chose cinnamon raisin. You bake for about 15 min and this is what you get. I added honey for some taste because it tasted similar to toasted wheat bread, but most of the time its eaten with soy sauce or a Japanese soup.

Vegan Burrito-BLT Style
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1 package of Tempeh bacon
1/2 of an onion diced
1/2 a green pepper diced
1 can of diced tomatoes or fresh tomato (I did without)
1 tsp of cumin
1 tbsp of low sodium soy sauce
Extra virgin olive oil
Cilantro
Wheat tortilla or tacos

I first cooked my green peppers and onions in olive oil until soft then I added the cumin and soy sauce. Then I basically cut the strips of Tempeh bacon into little squares and added them to the pot to cook for a few minutes and then add cilantro. I added corn as a side, but I’m sure you could add it to the mix!

Vegan Stir Fry
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1 package of Seitan cut into strips
2 large crowns of broccoli chopped ( I used a small frozen bag)
1 bag of bean sprouts
2 tablespoons  olive oil
2 cloves garlic, minced or powdered
2 tablespoons reduced-sodium soy sauce, plus more for seasoning
1 teaspoon dark sesame oil
1 teaspoon grated fresh or jarred ginger, or more
1 teaspoon natural granulated sugar
1 tsp of grounded ginger
Uncle Ben’s Jasmine rice (I used the microwaveable 90 sec bag)

Heat the oil plus 2 tablespoons water in a pan. Add the garlic and broccoli (I soaked te broccoli in hot water till soft)Turn the heat to medium-high and stir fry for 4 to 5 minutes. Add a handful of bean sprouts and the remaining ingredients including cooked rice and continue to stir-fry for 3 to 4 minutes. Add a little water if needed. This by far was my favorite vegan dish!

Vegan Pancakes
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The directions on this one is simple…just follow the box! I used Cherrybrook Kitchen Original Pancake Mix and then added bananas, applesauce, raisins and soy milk. I then topped it off with some maple syrup! The kids loved it and I thought it was pretty good too!
Recipes inspired by http://www.vegkitchen.com and http://www.vegetarian.about.com

Fat Flush Diet

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My latest health kick, the “Fat Flush Diet” by Kim Lyons (from the Biggest Loser). Some who know me may be saying, “what do you need that for?” Well just as the title indicates,  I’m looking to shed some lbs. Particularly, my leftovers from having my daughter almost two years ago! I came across this lovely recipe while on the FB page of a friend. I took the recipe for what is was and decided to dive in and try it head first.

The pros about this drink was that the ingredients are simple and easy to find at any grocery store, the cons…it calls for cucumbers and I strongly dislike cucumbers! I thought about leaving them out, but I didn’t know how effective the drink would be. 

Here is the recipe I saw:
1/2 gallon water
6 wedges grapefruit
1 tangerine sliced
1/2 cucumbers sliced
2 peppermint or mint leaves
Ice
Directions: Blend everything using a blender and let sit for 2 hours for maximum results and drink throughout the day.

My problem lies here. After blending all the ingredients There was a 3 inch layer of froth at the top that tasted all cucumber and there was a settling mixture that sat at the bottom of the pitcher that thicken each day. I ended up adding 2 tsp. of honey, 1 tsp. of lemon juice to each cup and warmed it up like tea to make it bareable. I did this for a week not knowing for how long before I would see results.

Now fast forward to today, I discover Kim’s original recipe:
1 pitcher
Water
1 grapefruit sliced
1 tangerine sliced
1/2 a cucumber sliced
Mint leaves (as much as you like)
Ice
Directions: Put all ingredients in a pitcher of water and let sit for a while and then drink an 8 oz glass before every meal, 3 times a day for 10 days!

Now essentially all the ingredients are the same, its just the execution. Trust me, blending the ingredients together in a blender as oppose to letting them sit in water is a BIG difference! I also found that some people misinterpreted the drink as a replacement for food! It’s funny how things get changed up and added to on the internet. Now according to Kim, there are some substitutes like lemon instead of grapefruit or oranges instead of tangerine. She also suggests adding tropical flavored tea bags to the mix for an even better taste. Either way, I don’t know if it’s the drink alone or the added fact that I have cut out many foods from diet the last two weeks, but I definitely see and feel different. However, I think I will try this again…this time blender free! 🙂

http://www.Kimlyons.com; youtube

Note to self: Always do your research first. Not sometime, but all the time!