Archive for the ‘Gluten Free’ Category

Cauliflower Pizza

  • Servings: 5-6
  • Time: 60 mins cook time
  • Difficulty: medium
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1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond mealPlace a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
Add your own personal toppings. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 69
% Daily Value *
Total Fat 2 g 4 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 171 mg 7 %
Potassium 448 mg 13 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 4 g 14 %
Sugars 3 g
Protein 6 g 12 %
Vitamin A 3 %
Vitamin C 108 %
Calcium 9 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cauliflower crust recipe pulled from http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

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Zucchini Noodle Skinny Shrimp Scampi

  • Servings: 2-4
  • Time: 20 minutes
  • Difficulty: easy
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2 Tbsp olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tbsp minced garlic
1/4 tsp crushed red pepper flakes (optional)
1/4 cup white wine
2 Tbsp freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Notes:To cut zucchini into noodles, use a mandolin or spiralizer.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 455
% Daily Value *
Total Fat 18 g 28 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 345 mg 115 %
Sodium 387 mg 16 %
Potassium 1509 mg 43 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 5 g 19 %
Sugars 6 g
Protein 51 g 102 %
Vitamin A 72 %
Vitamin C 179 %
Calcium 22 %
Iron 48 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This recipe was from http://www.justataste.com/2014/07/skinny-shrimp-scampi-zucchini-noodles-recipe/

Zucchini Lasagna

  • Servings: 9-10
  • Difficulty: easy
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1 lb Ground buffalo
1 tbsp extra virgin olive oil
1 lb Italian sausage
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
¼ cup freshly grated Parmesan cheese
4 medium zucchini, sliced ⅛” thick
16 oz part-skin mozzarella cheese, shredded

Instructions

In a saucepan, heat olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add garlic and sauté, being careful not to burn.
Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.
Add salt and pepper.
Cover and bring to a low simmer for 25-30 minutes.
Finally remove from the heat and add fresh basil, spinach and stir well.
Adjust the seasoning if you think it is necessary.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
In a 9×12 casserole spread some tomato sauce on the bottom.
Layer 5 or 6 zucchini slices to cover.
Place some of the ricotta cheese mixture and top with the mozzarella cheese.
Repeat the layers until all your ingredients are all used up.
Top with sauce and mozzarella.
Bake 50 minutes covered and 10 minutes uncovered.
Let stand about 10 minutes before serving.

Lemon Blueberry Breakfast Quinoa

  • Servings: 3-4
  • Time: 30mins
  • Difficulty: easy
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1 Cup Quinoa
2 Cups Coconut Milk or Almond Milk
1 pinch of salt
3 Tbsp Maple Syrup
3/4 lemon zested, 1/4 squeezed juice
1 Cup blueberries
2 Tsp Flax Seed

  1. Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
  2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup, lemon zest, and lemon juice into the quinoa mixture. Gently fold blueberries into the mixture.
  3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

 

Nutrition Facts
Servings 3.0
Amount Per Serving
calories 355
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 80 mg 3 %
Potassium 556 mg 16 %
Total Carbohydrate 63 g 21 %
Dietary Fiber 7 g 27 %
Sugars 18 g
Protein 10 g 20 %
Vitamin A 4 %
Vitamin C 13 %
Calcium 22 %
Iron 35 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Stuffed Cabbage Rolls

  • Servings: 5-6
  • Time: 60 mins cook time
  • Difficulty: medium
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Ingredients:
1 cabbage head
1 lb lean grass-fed ground beef
1 lb ground turkey
½ onion diced
½ carrots thinly sliced
1 cup Quinoa
2 eggs
½ tsp pepper
1 tsp salt

Sauce:
1 (15oz) can organic tomato sauce
1 (15oz) can organic tomato chunks
3 garlic cloves
½ onion diced
2 tbsp grape seed oil
½ tsp pepper
1 tsp salt

Directions:

  1. Prepare the cabbage leaves. Carefully separate the leaves from the head. Blanch 16 large leaves in boiling water for about 1 minute, or until bright green and just softened. Immediately refresh the blanched leaves in ice water. Drain and reserve.
  2. Place all filling ingredients into a bowl and mix thoroughly (I use my hands).
  3. In a sauce pan put your grape seed oil, minced garlic and onions. Sauté on medium high heat until onions are golden. Place tomato sauce, tomato chunks, salt and pepper into the pan. Bring to boil for 1 minute and let simmer until ready to place on cabbage rolls.
  4. Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders. Place a cylinder of filling near the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet.
  5. Pour sauce over rolls evenly and place in oven for 1 hour at 475 degrees.

Enjoy!

 

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Ingredients
    3 large zucchini
    1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
    1/2 tsp cumin
    1 tsp salt, divided
    1/4 tsp ground black pepper
    2 tsp any small hot pepper/jalapeño or to taste, seeded and minced 
    1 medium or 1/2 large lime, juice of
    3/4 cup cilantro, chopped
    Cooking spray (I used coconut oil)

Directions
    Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
    Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
    Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

This recipe was found at http://mouth-watering-foods.blogspot.com/2014/09/zucchini-noodles-with-cilantro-lime.html

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 265
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 96 mg 32 %
Sodium 855 mg 36 %
Potassium 1081 mg 31 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 3 g 11 %
Sugars 4 g
Protein 37 g 74 %
Vitamin A 12 %
Vitamin C 77 %
Calcium 4 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Baked Pesto Chicken
Makes 4 servings

Prep time: 10 minutes

Cook time: 30-40 minutes

Ingredients:
4 boneless, skinless chicken breasts
Salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Instructions:
Preheat oven to 375 degrees F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted (if your broiler is separate from the oven, start preheating it when you take the chicken out). After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.
Bacon Asparagus
1/2 package uncured (no nitrates/no nitrites) bacon
1 bunch of asparagus
Cut bacon into approximately 1/2 inch pieces and cook on medium heat in a skillet and stir occasionally. Once the bacon is almost cooked to your preference, place the trimmed asparagus into the pan. Cook until asparagus is slightly tender.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 257
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 37 mg 12 %
Sodium 589 mg 25 %
Potassium 122 mg 3 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 15 g 29 %
Vitamin A 8 %
Vitamin C 13 %
Calcium 12 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Looking for that traditional breakfast fit, but with a healthier twist…

Sweet
1/2 cup blanched almond flour (I used Bobs Red Mill GF flour)
1 scoop vanilla protein {use code Lexi for 10% off all orders}
1/4 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup unsweetened vanilla almond or coconut milk
Dash of Himalayan sea salt
2 tbsp pure maple syrup

Savory
1/2 cup blanched almond flour
1 scoop SFH natural protein {use code Lexi for 10% off all orders}
1/4 tsp baking soda
2 eggs
1 tsp pure maple syrup
1/2 cup unsweetened vanilla almond milk
Dash of Himalayan sea salt

Instructions
1. In a bowl combine all ingredients and mix well (you can else blend in a blender).
2. Heat a skillet and grease with grass-fed butter or oil of choice (butter is my preference here).
3. Pour batter into skillet and move skillet around so the batter spreads out thin.
4. Once slightly bubbling, using a large spatula carefully flip your crepe.
5. Let cook on the other side for 30-60 seconds and transfer to plate.

Filling
1/2 cup of plain full fat Greek yogurt
1 scoop vanilla protein powder
1 tsp cinnamon

Fill your crepes with a small amount of the Greek yogurt filling and your favorite fresh fruit.

 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 173
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 5 g 23 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 25 mg 8 %
Sodium 208 mg 9 %
Potassium 288 mg 8 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 0 g 2 %
Sugars 8 g
Protein 14 g 27 %
Vitamin A 6 %
Vitamin C 0 %
Calcium 24 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.