Healthy Recipes
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Since when is a casserole considered to be a pizza? You all had my hopes up.0
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I am not sure when a Casserole becomes a Casserole, or really what really makes anything a Pizza?
The idea actually came from a Chicken Pesto Pizza that we used to make with the Boboli?? or my homemade crust. I just deleted the pesto and the crust. So, is it still a Pizza? Or is it a Casserole now? 0 -
I've made a pizza with a cauliflower crust. It doesn't stay together quite like an actual pizza crust, but it's REALLY good. You can make just the crust and eat it as a bread-like side, too. It makes a really good garlic bread substitute.
Here it is:
Cauliflower Lasagna Noodles (or pizza crust, or garlic bread)
Ingredients:
1 head of cauliflower (yields 6 cups chopped, raw)
2-3 cloves garlic
1/2 tsp kosher salt
1 tsp Italian seasoning
2 eggs
Prep:
Start by making the cauliflower noodles. Preheat the oven to 350 degrees (Fahrenheit). Remove the leaves and core from a head of cauliflower and start chopping the cauli into small pieces. I use my knife, but you can certainly do this in a food processor. My cauliflower yielded 6 cups, shoot for that on your end so that the egg ratio is close. The cauliflower pieces need to be steamed; use whatever contraption you prefer. Stove-top or microwave makes no difference to me… I covered and microwaved for several minutes (about 6) until it was cooked but not total mush. When hot, use a potato masher or pastry cutter to break down the cauliflower. Cauliflower releases a fair amount of liquid while it cooks, so try to drain off what you can. Then add the seasonings and combine. Add the eggs last and either continue using the masher to combine or grab a spatula… whatever works for you. I am addicted to my silicone baking sheet and definitely recommend it, although basic parchment paper works as well, I’m told. There is no added fat (other than egg) to the cauliflower, so the sticking potential is high. Be sure to use one of the two. Spread the cauliflower dough/batter onto a large silicone baking sheet. You have to eyeball whatever baking dish you plan to use for the lasagna and think how large to spread out the cauliflower so that when you cut it in two large sections, the layers will fit squarely in the baking dish. Obviously you won’t be preparing a 10×13-sized casserole dish with only 6 cups of cauliflower, so make necessary adjustments. The dish I used is your basic oval 2.8 liter corning ware baker, about 8″ x 11″ x 3″. The picture below shows a standard-sized cookie sheet (American 17″ x 12″) and the cauli was about a half inch thick. Bake the cauliflower for 45 minutes at 350 degrees. It needs to be a little overcooked and dried out since it will be soon layered with tomato saucy goodness. When the cauliflower “noodle” has finished cooking, remove from oven and transfer to a large cutting board or work surface. Depending on the size and shape of your lasagne pan and thus the size and shape of your cauli noodle, divide into two sections that will perfectly layer your lasagne. Remove the bolognese from the heat and grab your baking dish.
**Note** I would suggest squeezing the cauliflower wrapped in cheesecloth after you steam it. I didn't, and it took way too long to dry out and crisp up. I actually had to flip it after the first 45 minutes and continue to cook it for about 30 minutes.
From: Popular Paleo
http://popularpaleo.com/2013/04/10/cauliflower-lasagne/
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Hmmm ... I should probably look into some low carb "bread" recipes for a substitute crust. Something like this might work.
http://divaliciousrecipesinthecity.com/2013/08/27/flatbread-coconut-flour-and-psyllium/0 -
Try that cauliflower recipe I just posted. It's awesome!0
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Hey, thought you amateur chefs out there might like to try this dessert. I've put it in Heron's queue
https://www.youtube.com/watch?v=KJowaNqHk1A
By the way, don't try to substitute artificial sweetener for the sugar. There's a lot of food science going on there with the egg yolks and sugar. It's only 1/2 cup in total anyway. The powdered sugar is optional. If you insist, you could try half sugar and half Splenda (the brand name stuff, not pure sucralose). But that's the most I would try to experiment with it.0 -
Garlic Parmesan Chicken with Spinach
Ingredients
3 tbsp. butter
6 cloves minced garlic
2 chicken breasts-chopped into bite size pieces
sea salt
¼-1/2 cups parm cheese
2 cups spinach
Instructions
Saute garlic in butter for a minute or two
Add chicken pieces, salt, and cook until no longer pink in the middle.
Make sure to stir chicken to coat with butter and garlic
Add parm cheese and stir until the chicken is coated.
Add spinach and cook until wilted
Serve by itself or over pasta or zoodles
From: Simply Healthy Home
http://simplyhealthyhome.com/garlic-parmesan-chicken/0 -
Ultimate Superfood Salad
Ingredients
For the Dressing:
1/4 cup grapeseed oil
1/2 cup lemon juice, fresh
1 tablespoon ginger, peeled and grated
2 teaspoons whole grain mustard
2 teaspoons pure maple syrup, optional
1/4 teaspoon salt, or to taste
For the Salad:
2 cups dinosaur kale, tightly packed and thinly sliced
2 cups red cabbage, thinly sliced
2 cups broccoli florets
2 large carrots, peeled and grated
1 medium red bell pepper, sliced into matchsticks
1/2 cup fresh parsley, chopped
1 cup walnuts
1 tablespoon sesame seeds
Optional Topping: 2 medium avocados, diced
Directions
Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.
Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is coated.
Add the parsley, sesame seeds and walnuts and toss again. Top with avocado if desired. May be served as an entrée salad or as a side salad to your favorite meal.
**NOTE**
For the dressing, we did not use the syrup, because we thought it would be weird. The dressing was really tart, so I would recommend using something to cut that, whether it's the syrup, or honey.
From: My Fitness Pal Blog
https://blog.myfitnesspal.com/2014/09/ultimate-superfood-salad/0 -
Here's a REALLY good ranch dressing to try. Very simple, and very few ingredients.
Paleo Ranch Dressing
Ingredients
- ½ cup Paleo Mayo
- ½ cup canned Full-Fat Coconut Milk
- ½ tsp Apple Cider Vinegar
- 1 large clove Garlic
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 Tbsp Fresh Dill
Directions
- Combine the mayo and coconut milk, whisk together.
- Add apple cider vinegar and whisk to combine.
- Crush the garlic clove with a little bit of salt to form a paste.
- Add to the mayo mixture with some pepper and whisk to combine.
- Add in the dill and stir to combine.
- Refrigerate for at least an hour before using to let thicken up and allow flavors to meld.
From: Our Paleo Life:
http://www.ourpaleolife.com/2013/03/paleo-ranch-dressing/
**NOTE**
The crushed garlic paste is an odd technique that I had never seen before, but ran across this video and happened to remember it when I made this recipe. It's pretty simple to do, just watch the video.
https://www.saltedtv.com/skills/the-fundamentals-of-garlic-by-chef-daniel-holzman0 -
Paleo Mayo
Ingredients
- 2 eggs
- 4 Tbsp Fresh Lime Juice at room temperature
- 1 tsp Dry Mustard 1 tsp Sea Salt
- ½ cup plus 2 cup Light or Extra Light Olive Oil (NOT extra virgin) at room temperature
Directions
Place the eggs and lime juice in a blender or food processor (I use a Blendtec).
- Let them come to room temperature together, about 30-60 minutes.
- Add the dry mustard, salt, and ½ cup of the olive oil.
- Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
- Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
- Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
- When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
Read more at: http://www.ourpaleolife.com/2013/02/paleo-lime-mayo/
From: Our Paleo Life:
http://www.ourpaleolife.com/2013/02/paleo-lime-mayo/
**NOTE**
We don't have a very good blender, so I got a hand blender that worked really well for this. It was just whatever they had a Walmart for $200 -
YUM! Thanks a bunch for sharing TJ. I am trying this tomorrow. Other than lime juice we have everything in the house. As for garlic, we eat it ALL the time in every imaginable way. I love that Salted site!!! Thanks:)0
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Kris, I actually meant to change that from lime to lemon. I know mayo is usually lemon, and the author wanted lime, so I just did the recipe with lemon, since it was my first time. With the lemon, it was basic tasting mayo. It would make a really good starter recipe to make something like a spicy mayo or chile lime. If you go to the link, she actually uses 4 oz of chopped jalapeños to make a spicy mayo.
Salted is pretty cool. It's got a ton of foundational videos to get you started in cooking. It's been a while since I've looked at it, other than looking up that video, but I'm pretty sure there mission is to get bachelors to cook for themselves, rather than eat frozen stuff and fast food all the time.0 -
Gonna have to try the Ranch dressing. I make my own mayo also. Use lemon juice. And a 50/50 mix of olive oil and avocado oil. Was interesting to see that Mark Sissons mayo ( which he will be marketing in 2015) also has avocado oil as the base.0
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Thanks TJ! We rarely have limes in the house, but usually have a lemon or two. Jalapeños make everything better:) As for the site being for bachelors, haha, I may not be male, but my cooking skills are weak. Thank goodness the boyfriend does the majority. He says it is because he enjoys cooking, but I swear it is because he has tasted my food. Plus I am less than creative in the kitchen. I can clean a mean toilet though, so we make a great team!
Kim, olive oil and avocado oil are staples in our home! We are going through an onion, pepper and garlic stage again. All the time!0 -
Bumping this… Thanks to everybody contributing their favorites!0
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Thanks for bumping, Carol! I was just about to post here, anyways.
I tried this one today. It was really good! I would probably cut the almond milk back, a little, next time. It was a little too runny. I would also recommend that you make sure to soak the nuts for a good while. Mine were still pretty crunchy. I put them to soak at about 9am and made it at about 7am. I think a few more hours would have done it some good.
Banana Nut Porridge
Ingredients:
½ cup raw cashews
½ cup raw almonds
½ cup raw pecans
1 very ripe banana (makes it easier to digest plus adds a little more sweetness)
2 cup coconut milk
2 teaspoons cinnamon
dash of sea salt for soaking water
Instructions:
Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.
Drain the nuts and rinse 2 or 3 times, until the water runs clear.
Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.
Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.
Serve with raisins, chopped nuts, and an extra splash of milk if desired.
From: Against All Grain
http://againstallgrain.com/2013/01/04/banana-nut-porridge/0 -
Just bumping this back up, for everyone to see.0
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These are a really good, quick breakfast. They're called cookies, but their more moist, like a fruit cake, or something.
Breakfast Cookies
Ingredients:- ¼ cup coconut flour
- ½ cup almond butter
- 6 pitted dried dates, soaked in warm water for 15 minutes
- ¾ cups shredded coconut
- ½ cup unsweetened applesauce
- 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
- ½ tablespoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons dried unsweetened dark cherries
- 2 tablespoons chopped walnuts
- 3 tablespoons currants
Instructions:
1. Preheat your oven to 350 degrees.
2. If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
3. Combine the 1/4 cup coconut flour, 1/2 cup almond butter, and 6 dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.
4. Add the 3/4 cup shredded coconut, 1/2 cup applesauce, 2 eggs or flax “eggs”, 1/2 tbsp cinnamon, 1 tsp vanilla, 1/4 tsp salt and 1/2 tsp baking soda and process for 30 seconds until a wet dough forms.
5. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
6. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
7. Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
8. Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
http://againstallgrain.com/2012/03/18/breakfast-cookies-paleo-scd/
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Like it Tj gonna try some0
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To my mom makes these cookies and actually uses coconut butter instead of the almond butter or boosts the applesauce. She found out just before I got her the book that she has allergies to nuts and all dairy along with a bunch of other things and this made breakfast possible for her!0
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Walnut Fruit Salad
6 -8 cups of fresh fruit in grapes, mandarin oranges, bananas and apples
2 cups prepared coconut cream (refrigerate 2 large cans of full fat coconut milk 24 hours. Open carefully and spoon out the solids into a bowl. Whip on hi speed with a tbsp of honey until stiff)
Chop 1/2 walnuts
Mix all ingredients into a bowl and sprinkle with unsweetened coconut flakes.
Serves 8
Was a hit tonight at dinner for all who were health conscious or not!
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babygirl59601 wrote: »Walnut Fruit Salad
6 -8 cups of fresh fruit in grapes, mandarin oranges, bananas and apples
2 cups prepared coconut cream (refrigerate 2 large cans of full fat coconut milk 24 hours. Open carefully and spoon out the solids into a bowl. Whip on hi speed with a tbsp of honey until stiff)
Chop 1/2 walnuts
Mix all ingredients into a bowl and sprinkle with unsweetened coconut flakes.
Serves 8
Was a hit tonight at dinner for all who were health conscious or not!
That sound like such a treat!!0 -
It was! Was a combination of two recipes. The coconut cream is out of the against all grain book and the fruit salad (which called for the coconut cream) was out of the everyday Paleo family cookbook. Great recipes in there! Last weekend I made mark and I fried banana pudding which was incredibly easy and tasted wonderful. I can handle about anything diet wise as long as I can have a positive treat. Speaking of that.... That sweet mark made me a batch of chocolate chip espresso banana muffins to have for my snacks this week while he is gone (I forgot the orange cranberry muffins though at his house... Bummer)0
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BTW, for a beautiful dessert you can make a Pavlova. Basically, the "crust" is a meringue with just egg whites and a sweetener (I used pure stevia) - you can add vanilla or another extract if you want to. Then whip heavy cream (again with stevia if you like) for the fluffy filling. Then fresh fruit over top. I made it for Easter, and it was the first dessert to disappear. I used one little packet of stevia for the crust and one for the whipped cream, so it was very little spread among 11 people! Not quite low fat (see heavy cream) but very low-carb friendly and oh so tasty!0
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