healthy eating: cauliflower dough pizza

Can a recipe get any better than this? Cauliflower dough pizza plus your favorite veggies and you have an amazing alternative to  everyone’s favorite meal.

No seriously I must be feeling better, because the first thing I craved today was pizza, but not the doughy kind, if you know what I mean. Anyway, I found a healthy recipe here and wanted to share, like I normally do when I am happy about something.

Healthy + Gluten Free Pizza with a Cauliflower Crust

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Eating Bird Food

Serves: 8

Ingredients

• ½ head cauliflower (about 2 cups riced)
• 1 clove garlic, minced
• 1 cup part-skim shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon basil
• 1 teaspoon oregano

 

Instructions

1. Pre-heat oven to 400° F.
2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly. (I used a Pampered Chef baking stone, which doesn’t require any prep if it’s well seasoned.)
3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
4. Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
5. In a bowl combine the cooked cauliflower with all remaining ingredients.
6. Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
8. Remove the crust from the oven.
9. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
10. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately

You can top the pizza with whatever you like, just make sure the toppings are already cooked since you’ll only be broiling the pizza for a few minutes. I spread on a layer of my basil lima bean hummus, my favorite homemade pizza sauce (recipe from Ashley of the Edible Perspective), roasted squash and zucchini, roasted eggplant and a sprinkle of the shredded mozzarella, about 2 Tablespoons. The crust already has cheese so you don’t need much on top. Also keep in mind that the cauliflower crust isn’t quite as hearty as most regular dough-based crusts so you don’t want to weigh it down with a ton of ingredients. Keep is simple.

healthy eating: lavendar granola

I have to say I love granola, more so soaked in Almond Milk than over yogurt, although I’m not that picky. But the store bought version tends to have too much sugar, which is something I am trying to definitely cut down.  So, I was happy to find the recipe from here to try and also to share.  The only difference is, although, I love lavendar, I prefer not to incorporate it in my food, so I substituted the exotic flavor with a dash of cinnamon (my favorite) instead.

Lavender Granola

Ingredients:

2 cups Oats
1/4 cup Flax Seeds
3/4 Nuts of choice or mix them all! (A mix of almonds, cashews, sunflower seeds and pumpkin seeds)
1 tsp Vanilla
4 Tbsp Honey
1 Tbsp Lavender Buds

Directions:
Preheat oven to 350 degrees. In a bowl, bring all ingredients together and mix well. Spread evenly on a baking sheet and bake for 40-45 minutes until golden, dry and toasty. Let cool, then transfer to a mason jar to store. Serve over yogurt and top with fresh berries and a drizzle of honey.

healthy eating: yogurt with caramelized figs

While adjusting to my new eating regiment (going on week three), I have to incorporate at least 6oz of plain yogurt with some sort of fresh fruit on a daily basis. Since the recipe never indicated which brand of yogurt to consider, I decided to go with my favorite yogurt complimented with fresh organic  blueberries. I loved the combination until of course I came across this recipe and my world hasn’t been the same since:

Yogurt topped with Caramelized Figs
1 cup Yogurt of choice (I used Fage Plain Yogurt)
2 Figs, halved
3 Tbsp Organic Agave
Sprinkles of Pistachio Nuts
Dashes of Ground Cinnamon

To caramelize the figs, add agave to a small skillet and place figs face down. Simmer over low heat until browned and toasty smelling (3-4 minutes). Place yogurt into bowl, drizzle over caramelized figs and sprinkle over pistachios and dashes of cinnamon.

{click here for photo credit}

healthy eating – not just as a new year resolution

While in my twenties, I have to say I had no worries about eating healthy, nor in moderation. I was able to eat and maintain my size 4 figure for decades,  so of course when I hit 40 I figured I was still one of the lucky ones who could eat whatever she wanted to and stay thin and healthy, until of course I developed high blood pressure and other health concerns which got me to re-think my eating habits.

In the last two years, I’ve been on a crusade to find the best possible recipes and menus to follow just so I could, not only maintain my weight, but also ensure, all my health issues are under control.

What I got sucked into during the time was following an accelerated and pre-packaged diet plans and  although I lost weight, I didn’t do it the (very) healthy way I wanted to. I won’t mention what didn’t really work for me, but from all the aggressive dieting I not only gained the weight back, but my blood pressure went  through the roof due to the amount of salt intake in the meal plans.

What I discovered thorough research is that I needed to follow a  more  streamlined and regimented process of eating fresh and home cook meals to achieve the results I am ultimately going to feel good about.  So, I’ve signed up with this program to follow a nutritionist’s guide to losing weight.

I am motivated, committed and driven to follow through the program and  I’m hoping to share with you my weekly progress and the recipes which I have adapted into my diet and hopefully by 30June2013, I can actually report that I have my weight and health issues completely under control.

healthy eating: substitute the good for the bad ingredients

This is the time of the year, most of us, choose to eat comfort food and because of that fact, we seldom pay attention to quantity, ingredients and weight management. We can blame it on the colder weather or simply blame ourselves for not making a lasting change.

So, while i search for ways to eat healthy, control portions and substitute the good for the bad, I came across the following information here and decided to share it with those amazing people who visit my blog.

 

healthy eating: the benefits of beets

I do everything in my power to eat healthy, even during the holidays, and although I am aware of the health benefits of most fruits and vegetables, it is always good to remind myself (ourselves) once in a while just to stay focused on eating healthy.

One of my favorite vegetable is beets. However, the only way I prefer to eat them is if  they are freshly made. The canned version just doesn’t taste good.  The only trouble is they are a bit messy, so if you plan to boil, peel and cut them at home,  be careful as they tend to bleed into most anything.

Beets are Low in calories, 1 cup of beets contains only about 60 calories and is cholesterol-free. It’s also a good source of dietary fiber and folic acid according to my favorite site here. Also here is a recipe I have tried at home and do recommend. Let me know what you think?

prep time:10 min

start to finish:1 hr 45 min

makes:6 servings (2/3 cup each)

Salad
4	medium beets (about 1 lb)
4	cups mixed spring greens
2	nectarines, sliced
1/4	cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2	tablespoons walnuts, toasted*
Dressing
1	tablespoon extra-virgin olive oil
2	tablespoons orange juice
2	tablespoons finely chopped onion
1	teaspoon Dijon mustard
1/4	teaspoon salt

1.	Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
2.	In small bowl, mix dressing ingredients with wire whisk.
3.	In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
High Altitude (3500-6500 ft): No change.

healthy recipe: chile with chocolate and chipotle

I love chile, but hate the ground meat version of it, so for this weekend’s football party I wanted to make a pot of chile and serve it up with some amazing San Francisco sourdough, cheddar cheese and lots of chopped onions. Check out the recipe I found here

Ingredients

• Cooking spray
• 2 cups diced onion (about 1 large)
• 1 cup chopped red bell pepper
• 1 teaspoon minced garlic
• 1 1/4 pounds ground turkey breast
• 3 tablespoons brown sugar
• 2 tablespoons ancho chile powder
• 1 tablespoon unsweetened cocoa
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 chipotle chiles, canned in adobo sauce, minced
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup light sour cream
• Chopped green onions (optional)

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits,Cooking Light 

healthy cooking: artichoke ravioli

Recipe and photos by For the Love of Cooking.net 

I found this recipe when I was searching for a pasta dish which, of course, had to be healthier than the norm.  When I read the ingredients I knew I had to try it. Sure enough it was delicious, especially with piled shredded parmesan cheese.

Artichoke Ravioli with Spinach, Tomatoes, Mushrooms, and Squash:

• Artichoke ravioli (or flavor of your choice), cooked per instructions
• 2 tsp olive oil
• 1/4 red onion, cut into large pieces
• 1 cup of mushrooms, quartered
• 1/2 zucchini, diced
• 1/2 yellow squash, diced
• 1/2 cup of grape tomatoes
• 1 clove of garlic, minced
• 1 cup of baby spinach
• Basil olive oil
• Asiago cheese, shredded
• Fresh basil leaves

Cook the ravioli per instructions (while the vegetables are cooking).

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 4-5 minutes or until softened. Add the zucchini, squash, and grape tomatoes then cook for 2-3 minutes before adding the spinach and minced garlic. Cook for an additional minute while stirring constantly. Remove from heat.

Layer a serving bowl with a few ravioli, drizzle with basil oil, top with sautéed veggies, then sprinkle on some asiago cheese and fresh basil. Serve immediately. Enjoy.

healthy eating: eggplant parmesan revamped

One of the things I dread the most, is today’s over the top health conscious society. The fact that if you order (in a restaurant) or shop for fatty foods, everyone around you become judgemental and you, as a result, feel guilty for even considering the option.

Well, I happen to  I love eggplant parmesan but haven’t made it or even ordered it in a restaurant for over a year or so.  While commuting home, I  decided to search online for a healthy version of the recipe so that I could actually serve it up without feeling guilty about it. Check  out below or click  here for the recipe I came across and can’t wait to try this weekend:

OLD WAY OF MAKING E.P.
1,053 calories per serving
30.4 grams saturated fat
1,965 milligrams sodium
Deep-fried eggplant
Breadcrumbs
4+ pounds cheese

HEALTHY WAY 
318 calories per serving
8.2 grams saturated fat
655 milligrams sodium
Baked breaded eggplant
Whole-wheat panko
1 3/4 pounds cheese

• 
  

  Panko Breading Technique: Step 1

  Give the eggplant slices a quick dip in egg wash; let excess drip off.

• 
  

  Step 2

  Gently press the panko onto the slice to help it adhere.

• 
  

  Step 3

  The whole-wheat panko barely browns, but it will create a perfectly crisp coating.

  Ingredients

  • Eggplant:
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • Filling:
  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Remaining ingredients:
  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

  Preparation

  • 1. Preheat oven to 375°.
  • 2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  • 3. To make filling, combine basil and next 6 ingredients (through egg).
  • 4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

healthy eating: spinach, strawberry, walnut and parmesan salad

Lately, since the weather has been so cold and gray in San Francisco, I have done nothing but search for comfort food to get me by. Even though I maintain healthy eating habits, for some strange reason, this “summer” I crave what is not that good for me or maybe it is, depending on how you are looking at it.

Anyway, I decided to turn to my favorite site here, for a salad recipe, hoping it would inspire me enough to get back to what’s really good for me, even if we haven’t seen the sun or felt the warmth of the summer for the last 60+ days

Spinach Salad with Strawberry, Walnut, and Parmesan Shavings

Recipe and photos by For the Love of Cooking.net

• Walnut pieces, toasted
• Baby spinach
• Strawberries, sliced
• Parmesan cheese shavings
• 2 tbsp light olive oil or canola oil
• 1 1/2 tbsp aged balsamic vinegar
• Sea salt and freshly cracked pepper, to taste

I actually loved it and what the best thing is, it is very easy to make.  Let me know what you think?