Easy Cauliflower Pizza Crust

Ingredients 

1 medium head of cauliflower fresh is best but 3-4 cups frozen will work

1 egg 

1/8 tsp salt 

1/8 tsp pepper 

1/2 tsp garlic powder 

1/2 tsp Italian seasoning 

1/2 cup Parmesan cheese (from can) 

1 handful (probably 1/4 to 2/3 cup shredded mozzarella cheese 

Directions 

Preheat oven 425 F

Remove leaves and most of the stems from the cauliflower heads. 

Rice cauliflower in food processor. (see image below) 

Place in large bowl and microwave for 5 min. 

Let cool enough to handle and place in linen cloth or cheese cloth and squeeze as much liquid out as possible,  I mean really squeeze it. Get some help squeezing if you need it.  

Place back in bowl and mix in all other ingredients. 

Place on parchment lined pan and press into a even circle. Push up sides to make a crust. 

Spray with cooking oil. 

Bake for 15 min until crust is golden (see image below) 

Top with marinara sauce and favorite toppings 

Bake 8 min , then broil for 1-2 min. 

Enjoy! 

Riced

Baked Circle

Look at that beautiful cooked bottom!

Now go enjoy that Pizza

No-Bake S'mores Bites

Makes ~ 8-10 bites

Paleo + Gluten Free

Ingredients

Crumble 

1 1/2 cup oat flour, regular oats can be blended into a flour (GF if needed) 

3 tbs nut butter, I used natural peanut 

10 dates, chopped 

1/2 tsp salt

3 tsp maple syrup 

1/4 cup milk of choice, I used almond milk ,unsweetened 

Chocolate Coating 

6 oz of chocolate 

1 tbs coconut oil 

8 Large Marshmallows 

Directions 

In a food processor, process all but the milk ingredients together until it makes a crumble. Slowly add in milk and pulse until the crumble starts to stick together.You should be able to grab some and form it into a ball and it doesn't fall apart. 

Dump mixture on to parchment paper. Grab a golf ball sized amount of mixture and roll into a ball. Then flatten ball with your hand to be about 1/2 inch thick. Square sides. 

Alternatively, you could roll out the mixture under two pieces of parchment paper and cut out squares the same width of the marshmallow lying on its side.  

 

Place marshmallows on top, lying them on their side. I found if I pressed the marshmallow into the mixture it would stick better. 

Heat chocolate and coconut oil together. Either double broiler method or microwave--30 seconds at a time, until melted. 

Spoon chocolate over the prepped marshmallow/crumble bites and let drip on a cooling rack for a minute or two. 

Place in freezer for 20 min, until chocolate is hardened. 

Store in a sealed container in the fridge. 

Enjoy!

Chorizo Egg Cups

 

Makes 12 Egg cups 

Paleo  + Dairy Free + Whole 30 

Ingredients 

10 eggs

1 1/2 cup chorizo, cooked

1/2 cup chopped peppers 

1/2 cup almond milk or milk of choice 

1/2 cup chopped spinach 

1/4 cup chopped red onion 

1 tsp garlic powder 

1 tsp salt 

1/2 tsp pepper 

* If whole 30, make sure compliant. 

Directions 

Preheat oven 350 F. 

Oil/grease muffin tin 

Whisk eggs, almond milk, garlic powder, salt and pepper in a bowl. 

Evenly distribute spinach, onion, peppers, and chorizo in to the muffin tin. 

Evenly pour egg mixture in muffin tin. 

Bake for 20-25 min until top of egg mixture is puffed and solid. 

Let cool. 

Enjoy! 

P.S. They freeze great! 

Paleo S’Mores “Pizookie” -Skillet Cookie

 

 

Makes ONE, 6.5 inch Cookie 

Paleo + Dairy Free + Vegan 

 

Ingredients 

1/2 cup almond flour 

1/4 cup coconut flour 

3 Tbs coconut oil 

1/2 cup coconut sugar 

1 egg 

1 tsp vanilla 

1/4 tsp baking soda 

1/4 tsp salt 

1/2 chocolate chips 

1/2 mini marshmallows 

Directions 

Preheat oven 350 F 
Oil/butter 6.5 inch cast iron skillet 
Mix almond flour, coconut flour, salt and baking soda in a bowl. Set aside. 

In a mixing bowl, beat coconut oil, coconut sugar, and egg together until creamy. Add in vanilla and mix. Add flour mixture to wet mixture and mix well. 

Fold in chocolate chips and mini marshmallow. 

Dump cookie batter into coated cast iron and spread out evenly. 

Bake in oven 14-15 min until edges are crisp.

Optional: Pull out and top with a handful of mini marshmallows and chocolate chips and broil for 1-2 min until marshmallows are slightly golden. 

Let cool for 10 min and serve. 

Enjoy! 

Spanish Cauliflower Rice -Whole 30 + Paleo

Spanish Cauliflower Rice! 

Whole 30 + Paleo 🙌

Took less than 10 min to make and super flavorful. 

Goes perfectly with your burrito, tacos, bowls and more! 

Recipe: 

Makes 2 cups. Can be doubled! 

—Ingredients—

1 tbs oil (I used avocado oil)

- 2 cups riced cauliflower, 

- 2 tsp minced garlic 

- 1/4 cup chicken broth*

- 1/4 cup chunky salsa*

- 1/2 tsp chili powder 

- 1/2 tsp cumin 

- 1/2 paprika

1/8 tsp black pepper 

1/8 tsp salt 

—Directions—

Heat small sauté pan with oil. 

Add cauliflower (I used frozen), and cook until water is cooked out and cauliflower is cooked through. (3-5 min). 

Add minced garlic and cook for 1-2 min. 

Add in chicken broth, salsa and spices and stir to combine. 

Let simmer until all the liquid is absorbed. (2-3 min) 

Enjoy! 

 

Simple Cereal Bars -Gluten Free!

✨Simple Cereal Bars ⁣✨

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Bonus: They are gluten free and can be refined sugar free!!! ⁣

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Recipe: ⁣

—Bars—⁣

2 cups Cheerios ⁣

1/4 cup maple syrup ⁣

2 tbs honey ⁣

6 Tbs creamy peanut butter -natural works best! ⁣

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Melt maple syrup, honey and peanut butter together (stove top or microwave) ⁣

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Fold in Cheerios and press into a parchment lined baking dish;⁣

In the shape of a square. Refrigerate 30 min, best overnight.⁣

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—Chocolate topping—⁣

1/2 cup chocolate chips —I used @lilys_sweets  to keep it refined sugar free. ⁣

1 tsp coconut oil⁣

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Mix together and microwave 30 sec at a time and stir, until melted together. ⁣

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Pour over set cereal bar and freeze 30 min. ⁣

Cut into squares and enjoy! ⁣

Store in the fridge. ⁣

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