Mini Cauliflower Pizza Crusts

Pizza crust made from cauliflower. Low in carbs, high in tastiness.

I’ve had this thing for cauliflower lately — doesn’t matter whether it’s roasted, grilled, or baked into a pizza crust, I LOVE it! It has such a mild flavor that it makes for the perfect healthy and low-carb substitute to flour. I like the idea of serving these little cauliflower bites as an appetizer. They are quite messy when eaten with your fingers, but are easy to eat with a fork. You can top them with just about anything you’d like — go crazy!

Ingredients

 

1 large head cauliflower (about 4 cups shredded)

 2 large eggs

3 cups shredded mozzarella cheese

1 teaspoon dried oregano

 1 teaspoon dried basil

 

2 teaspoons garlic powder

 

1 cup pizza sauce

 

12 fresh basil leaves 

1 tomato, sliced into 12 rounds

1/4 cup finely shredded Parmesan cheese

 

http://www.tablespoon.com/recipes/mini-cauliflower-pizza-crusts/b8f4a680-6895-4202-ae91-cc0061ae258b

 

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole - like mac 'n cheese, but low carb instead

I just love cauliflower because it is such a versatile vegetable.  Cauliflower can be added to soups and stews or into the amazingly delicious creation from Louanne's Kitchen called Loaded Cauliflower Casserole.  May I begin by saying it has sharp cheddar, Monterey Jack, cream cheese, cream, onions, bacon and garlic? A low carb dieter's dream come true!!!

• 2 lbs cauliflower florets
• 8 oz shredded sharp cheddar cheese, divided
• 8 oz shredded Monterey Jack cheese, divided
• 8 oz block cream cheese, softened
• 4 tablespoons heavy cream 
• 2 bunches green onions, sliced (1 1/2 cups)
• 6 sliced bacon, cooked and crumbled
• 1 clove garlic, grated
• Salt & pepper to taste

https://sites.google.com/site/louanneskitchen/loaded-cauliflower-casserole

Mexican Stuffed Peppers with Quinoa & Black Beans

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated*
• ½c cheddar cheese, grated*
• 1 recipe red enchilada sauce (or 1 (28oz) can)*

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Source: http://www.onelovelylife.com/?p=4854

Parmesan Crusted Zucchini

Ingredients

          

• 1 medium zucchini
• 1 egg  
• 3/4 cup grated parmesan cheese (green can kind is great!)
• 1 teaspoon garlic and herb seasoning, blend

  Source: http://www.food.com/recipe/parmesan-crusted-zucchini-383049

Broiled Zucchini (or Eggplant)

• 4 medium zucchini (or a medium globe eggplant)
• Avocado oil, palm oil, coconut oil, or your favorite fat
• Kosher salt
• Pepper
• Balsamic vinegar or lemon juice
• Your favorite herbs, chopped (basil, Italian parsley, etc.)

Here’s how I made them:
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.

No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.

I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.

(Or, if you prefer, just use a silicone brush to apply the oil.)

I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.

Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…

or top with chopped herbs…

…and whatever else I feel like.

Fast, tasty, and easy clean-up. I’m all over that!

Spinach, Mushroom & Feta Crustless Quiche

Ingredients

• 8 oz. fresh mushrooms $1.99
• ½ tsp minced garlic $0.06
• as needed non-stick spray $0.02
• 1 (10 oz.) box frozen spinach $1.09
• 4 large eggs $0.83
• 1 cup milk $0.39
• 2 oz. feta cheese $0.87
• ¼ cup grated parmesan $0.39
• ½ cup shredded mozzarella $0.50
• to taste salt & pepper $0.05

Instructions

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Source: http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/

Paleo Perfect: Cauliflower "Rice" Stir-Fry

Ingredients

2 cups cauliflower florets (one large head)
2 tablespoons coconut or extra-virgin olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
Coarse salt
1/4 cup low-sodium vegetable broth
1 tablespoon minced fresh ginger
1 thinly sliced small red chili
2 cups broccoli florets
1 julienned large carrot
1/2 red bell pepper, stemmed, seeded, and diced
Juice of 1/2 lemon
2 tablespoons shelled pumpkin seeds
2 tablespoons fresh cilantro leaves

Directions

1. Pulse cauliflower florets in a food processor until finely chopped.
2. Heat one tablespoon coconut oil in a large skillet over medium heat. Add 1/2 sliced red onion and two minced cloves garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with coarse salt.
3. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover.
4. Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute.
5. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice.
6. For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds and one tablespoon cilantro.

Source: http://www.fitsugar.com/Cauliflower-Rice-Recipe-30571642

Roasted Onions Stuffed with Curried Black Quinoa

Ingredients:

*6 medium onions
*2 tablespoons olive oil
*1 fat clove garlic, peeled and minced
*1/4 cup finely chopped red pepper
*1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer
*1 1/2 cups water
*2 heaping tablespoons tomato paste
*1/4 cup raisins
*1/4 cup chopped cilantro (or more to taste), plus more for garnish
*1 teaspoon curry powder, or to taste
*pinch or two of cayenne pepper, or to taste

Source: http://www.healthygreenkitchen.com/roasted-onions-stuffed-with-curried-black-quinoa.html

Pesto Pasta & Tortellini Salad

Ingredients

• 2 cups bowtie pasta
• 1 (12 ounce) three-cheese tortellini (dehydrated kind, not frozen)
• 1 and 1/2 cups (10 ounces) cherry tomatoes
• 1 medium-sized avocado, ripe
• 1 medium size (~2 cups) cucumber
• 1 and 1/2 cups olives

Dressing

• 1 (8.1 ounce) traditional basil pesto sauce and spread (I recommend Classico)
• 2/3 cup Zesty Italian dressing
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/8 teaspoon pepper
• 1/2 teaspoon salt

Source: http://www.chelseasmessyapron.com/pesto-pasta-tortellini-salad/

Sweet Potato and Quinoa Salad

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 tsp. knorr tomato bouillon, optional
• 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
• 2 clementines, peeled
• 1 cup sweet potato, peeled and chopped
• 1 small granny smith apple
• 1/4 cup feta cheese

Lemon Honey Vinaigrette

• 2 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper, more or less to taste
• 1 tbsp. honey
• 4 tbsp. lemon juice, or one medium lemon squeezed

Source: http://www.chelseasmessyapron.com/sweet-potato-and-quinoa-salad/

Detox Quinoa & Veggie Salad

Ingredients

• 1 cup quinoa, thoroughly rinsed
• 2 cups water
• 2 tsp. Knorr tomato bouillon
• 1 and 1/2 cups sweet potatoes (3 small ones)
• 1 can corn, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup mini sweet bell peppers, de-seeded and chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp. cilantro, finely chopped
• Salt & Pepper, to taste
• 1 medium lime or 3 tbsp. lime juice
• Optional: balsamic vinegar to drizzle on the salad

Source: http://www.chelseasmessyapron.com/detox-quinoa-salad/

Honey-Lime Quinoa Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/4 tsp ground coriander
• 1/8 tsp caynenne pepper
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 3 Tbsp chopped cilantro, plus more for garnish
• 2 oz shredded Monterey Jack cheese (1/2 cup)
• Sour cream for serving, optional

Source: Cooking Classy

CUCUMBER ROLLS WITH CREAMY AVOCADO SPREAD

Ingredients :

1 large organic English cucumber (or 2)
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt
freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating
1/8 cup fresh dill, chopped fine
.

 

Source: http://pureella.com/delicious-healthy-hors-doeuvres-cucumber-rolls-with-creamy-avocado/

Indian Street Food: Aloo Tikki

Ingredients

• 3 large potatoes, peeled, boiled and mashed
• ¾ cup frozen peas (uncooked)
• ½ large onion, chopped
• 1 jalapeno pepper, minced
• 1 tsp. chili powder
• 2 tsp. garam masala
• 1 tsp. cumin powder
• 1 tbs. grated ginger
• 1 handful fresh parsley or cilantro leaves, chopped
• 2 tbs. bread crumbs (I used panko)
• 4 tbs. flour

Source: http://pinchofyum.com/indian-street-food-aloo-tikki

Crockpot Red Lentil Curry

Ingredients

• 4 cups regular brown lentils (I used maasor lentils this time)
• 2 onions, diced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 tablespoons butter (optional)
• 5 tablespoons red curry paste
• 1 tablespoon garam masala
• 1½ teaspoon turmeric
• 2 teaspoon sugar
• a few good shakes of cayenne pepper
• 2 cans tomato puree (29 ounces each)
• 1 teaspoon salt plus more to taste
• ½ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Source: http://pinchofyum.com/crockpot-red-lentil-curry

Pork Fried Quinoa

Ingredients:

• 1/2 cup quinoa
• 1 tablespoon olive oil
• 2 1/2 cups diced pork roast
• 2 celery stalks, diced
• 2 carrots, diced
• 1/2 medium onion, diced
• 6 cloves garlic, minced
• 1 small, zucchini, diced
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons teriyaki
• 1/2 teaspoon hot oil
• 1/2 teaspoon ginger
• 4 cups chopped kale
• salt

Instructions:

1. Cook quinoa according to package directions. Remove from heat and set aside.
2. Heat olive oil in a skillet over medium heat. Add in pork and all veggies except kale. Cook 1 minute. Add in sesame oil, soy sauce, teriyaki, hot oil and ginger. Cook just until vegetables have started to soften, about 3 minutes. Add in kale and cook just until kale is wilted. Add in quinoa and mix until well combined.
3. Season to taste with salt and serve.

Source: http://www.lifesambrosia.com/2013/11/pork-fried-quinoa.html

Veggie Quinoa Burritos

Ingredients

• 1 onion, chopped
• 1 jalapeno, seeded and minced (optional)
• ½ cup quinoa, rinsed
• 4 cloves garlic, minced
• 2/3 cup vegetable broth
• 1/3 cup vegan or low fat sour cream OR Greek yogurt
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons lime juice
• 1/8 tablespoon chipotle chili pepper powder (optional)
• 1 cup frozen corn, thawed
• ¾ cup shredded zucchini
• ¾ cup chopped tomatoes
• 4 whole wheat or gluten free tortillas
• 1 cup Daiya Pepper Jack or Cheddar Cheese
• For serving: Salsa and/or Guacamole (optional)

Source: http://www.cookingquinoa.net/veggie-quinoa-burritos

Black Bean, Quinoa & Cheddar Burgers

Ingredients

• 1 cup cooked quinoa
• 1 ½ cups drained and rinsed black beans (1 can)
• 1 egg or flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• 3 ounces cheddar cheese or Daiya, shredded
• 1 chopped onion
• ¼ cup chopped cilantro
• 1/2 cup organic cornmeal
• Coconut oil, for cooking

Instructions

1. If using flax egg, combine ground flax seeds with warm water and set aside. (Skip this step if using an egg.)
2. Place quinoa in a food processor along with ½ of the beans. Pulse until a paste forms. Add (flax) egg, cumin, paprika and sea salt and process for one minute. Transfer to a bowl. Stir in remaining beans, cheese, onion and cilantro.
3. Place cornmeal in a shallow dish.
4. Form quinoa mixture into patties and carefully coat with cornmeal. Transfer to a parchment lined plate and refrigerate for 30 minutes.
5. Heat oil to medium in a heavy skillet. Cook for 7 to 9 minutes per side, until firm and crispy.

Source: http://www.cookingquinoa.net/black-bean-quinoa-cheddar-burgers

Spicy Quinoa Salad

 

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

 

Ingredients

• 3 cups cooked quinoa (1 cup uncooked)
• 2 cups corn
• 1 red pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 T fresh lime juice
• 1/2 T olive oil
• 2 cloves garlic, minced
• 1/4 tsp chipolte chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. In a large bowl, combine quinoa, corn, red pepper and cilantro.
2. In a small bowl combine lime juice, olive oil, garlic, chipolte chili powder, smoked paprika and salt.
3. Toss dressing with quinoa mixture and serve at room temperature or chilled.

Source: Spicy Quinoa Salad

Roasted Garlic Hummus

Roasted Garlic Ingredients

• 1 bulb garlic
• 1 tablespoon butter
• 1 teaspoon lemon juice, divided
• kosher salt

Hummus Ingredients

• 1 (15.5 ounce) can garbanzo beans, juice reserved
• 2 tablespoons tahini
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• paprika

Instructions

1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
3. When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
4. Transfer hummus to a bowl, stir in kosher salt.
5. In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.

Source: Roasted Garlic Hummus