🍕 No Guilt Cauliflower Crust Pizza 🍕

 

For the Crust:

• 1 - 16 oz. bag frozen riced cauliflower, cooked according to package directions
• 3 tbsp. liquid Just Egg (or one egg, beaten)
• 1 cup shredded fat free Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. minced garlic
• 1 tsp. onion powder
• 1/2 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper flakes

Preheat oven to 425F.

Cook cauliflower according to package directions.  Drain any excess liquid in a dishtowel or paper towels.  Allow to cool for 10 minutes.  In a large bowl, combine cauliflower, cheeses and seasonings.  Mix to combine.

Move the cauliflower mixture to a baking sheet lined with parchment paper and flatten it out to form a crust about 1/4 inch thick.  Bake for 15 minutes, until lightly browned.  Pull the crust out of the oven (but leave oven on).

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1 yellow, orange or red bell pepper, chopped
• 1/2 of a small red onion, chopped
• 1 tsp. minced garlic
• 1 1/2 cups fat free Mozzarella cheese
• 1/3 cup (12 slices) plant based pepperoni, quartered (or regular pepperoni)

While crust is cooking, sauté the bell peppers, onion and garlic until softened, about 5 minutes.

Top the cooked crust with pizza sauce and spread it out evenly.  Sprinkle one cup of Mozzarella and top with bell pepper & onion mixture.  Top with the sliced pepperoni.  Sprinkle the remaining 1/2 cup of Mozzarella over the top.  Bake for 10-12 minutes, until cheese is melted and starting to brown.

Let stand 5 minutes before slicing.

Enjoy!!! 

Baby Red Potato Salad

 

• 4 cups red baby potatoes, boiled first and then cut into fourths 
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped red onion
• 3 green onions, white & dark green parts, chopped
• 1/4 cup chopped dill pickles
• 1/4 cup chopped celery
• 2 tsp. Dijon mustard
• 1 tbsp. avocado oil
• 1 tbsp. red wine vinegar
• 2 tbsp. reduced fat mayo
• 1/4 tsp. garlic powder
• salt & freshly ground black pepper, to taste

Boil the potatoes in a pot of salted water.  Cook until soft, around 15 minutes (check after 10).

While potatoes boil, combine the bell pepper, red onion, green onions, pickles and celery in a bowl.  Add the mustard, oil, vinegar, mayo,  and garlic powder.  Stir to combine and season with salt & freshly ground black pepper.

Once the potatoes are done, let cool, until you can easily handle, and slice into fourths.  

Toss the potatoes into the veggie/sauce mixture and mix well.  Season again with salt & pepper, as needed.

Refrigerate until you are ready to dig in!

Hearty Lentil Soup

• 1 red onion, chopped
• 1 green bell pepper, seeded + chopped
• 1 red bell pepper, seeded + chopped
• 3 carrots, peeled + chopped
• 3 celery stalks, chopped
• 1 tbsp. chopped garlic
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 2 bay leaves
• 12 oz. soyrizo (vegan chorizo) or use regular chorizo
• 1 1/2 cups dry brown lentils
• 1 tbsp. tomato paste
• 1 can Rotel tomatoes
• 8 cups reduced sodium vegetable broth

Drizzle a soup pot with avocado oil over medium heat.  Add the onion, bell peppers, carrots, celery and garlic to the pot.  Cook until starting to soften, about 10 minute.

Add the Rotel tomatoes and stir to mix well. Add the soyrizo (or chorizo),  along with all the seasonings, breaking up the soyrizo with a wooden spoon.

Add the lentils, tomato paste and broth to the pot and stir to mix well.  Bring the soup to a simmer, cover the pot with the lid cracked and allow to simmer for 50 minutes.

Enjoy!!

Zucchini Crust Pizza Bake

 

First prepare the "crust":

• 3 medium zucchini, grated
• 1/3 cup Just Egg (or 2 eggs)
• 1 cup shredded fat free mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• freshly ground black pepper

Spray a 9x13 glass baking dish with avocado oil spray.  Preheat oven to 400F.

Grate the zucchini using the grate tool on a food processor (or grate by hand).  Transfer grated zucchini to a colander.   Lightly season with salt, moving it around with a fork.  Let sit for 10 minutes.  Use paper towels or a dish towel to squeeze out any remaining moisture.  

In a bowl combine the grated zucchini, Just Egg (or eggs), shredded mozzarella, parmesan, garlic powder and crushed red pepper flakes and generously season with freshly ground black pepper.  Stir to combine.

Press the zucchini mixture into the sprayed baking dish.  Pop it into the oven for 25 minutes.

Get the topping prepared, while the crust is baking:

• 1 package Impossible LITE ground "beef"
• 1 link (from a package of 4), Beyond spicy Italian sausage, casing removed
• 1 medium red onion, chopped
• 1 tbsp. chopped garlic
• 1 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper flakes
• 1 - 15 oz. can tomato sauce
• 1 cup fat free mozzarella cheese
• 2 colorful bell peppers, chopped
• 1 bunch green onions, chopped
• 1/4 cup chopped vegan pepperoni

Heat a large skillet over medium heat and generously spray with avocado oil spray.  Add the chopped red onion, Impossible and sausage, using a wooden spoon to break the "meat" up, until it's cooked through, about 7 minutes.  Add the garlic, Italian seasoning and red pepper flakes and stir to mix well.  Pour the tomato sauce into the pan and stir to combine.  Allow this mixture to simmer on low until the crust is out of the oven.

Once the zucchini is out of the oven, spoon the "meat" mixture over the top.  Sprinkle the mozzarella cheese over the top and sprinkle the green onions, bell peppers and pepperoni over the top.

Pop the dish back into the oven and cook for 20 minutes.

Allow to cool for 5 minutes before serving.  Enjoy!

Easy + Delish Quinoa Chickpea Salad

 

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup chopped cucumber
• 1/3 cup chopped red onion
• 1/4 cup chopped green onions
• 1/2 cup roasted and salted sunflower seeds
• 1 - 15 oz. can chickpeas, rinsed and drained
• 1/2 cup lite Italian salad dressed
• salt & freshly ground. black pepper to taste
• 1/2 cup crumbled feta cheese

Rinse and drain the quinoa.  Add quinoa and water to a small pot and bring to a boil.  Reduce to a simmer, cover, and allow to simmer for 15 minutes.  Fluff with a fork and cool for 5-10 minutes.

Combine the cucumber, red onion, green onions, sunflower seeds and chickpeas in a bowl.  Stir to mix well.  Add the cooled quinoa to the bowl and stir to combine.  Pour the dressing over the top and stir to mix well.  Season with salt & pepper, to taste.  Sprinkle the feta over the top and mix well.

Let the salad chill in the refrigerator for a couple of hours.  

Enjoy!  

Yields 6 servings:

336 calories

14 gram fat

12 gram protein

30 carbs

Sunday Funday 🤸🏽‍♂️

Smokin' Hot Cheese Ball

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup shredded pepperjack cheese
• 1/2 cup shredded cheddar cheese
• 3 tbsp. finely minced red onion
• 2 tbsp. salsa
• 1 tsp. cumin
• 2 tsp. diced green chiles
• Jalapeno Lime tortilla chips, crushed

Put the cream cheese, shredded cheeses, onion, salsa, cumin and diced chiles in a food processor and pulse until everything is evenly combined.

Scoop the mixture onto saran wrap and form it into a ball.  Put into the fridge for 2++ hours.

Put about 1/4 bag of the chips into a clean food processor and pulse to crush. Pour them out onto a plate and roll the cheese in the chips. Serve with crackers and chips.  Enjoy!

Jalapeno Bacon Stuffed Eggs (with vegan bacon)

• 6 eggs, hard boiled & peeled
• 1/3 cup mayo
• 1 & 1/2 tsp. spicy brown mustard
• 1 & 1/2 tsp. dijon mustard
• 1 jalapeno pepper, seeded & minced
• 5 slices Lightlife smart bacon, cooked & crumbled, divided
• Paprika

Slice each egg in half lengthwise, putting the yolks in a bowl and laying the whites on a platter.

Add the mayo and mustards to the bowl, mashing the yolks up with a fork until you have a creamy texture.  Add the minced jalapeno and 4 slices of the crumbled bacon. Mix well.

Fill each egg white with the yolk mixture.  Lightly sprinkle paprika over the tops of each filled egg. Sprinkle the remaining slice of crumbled bacon over the tops.  

Move to fridge until ready to dig in!

7 Layer Dip

• 1 - 16 oz. can refried beans
• 1 & 1/3 cups salsa, divided
• 1 tsp. cumin
• 1 - 13 oz. package pre-made guacamole
• 1 jalapeno pepper, seeded & minced, divided
• 1 cup light sour cream
• 1 tbsp. taco seasoning
• 1 & 1/2 cups shredded Mexican blend cheese
• 1/4 cup drained pickled jalapenos
• 1/4 cup drained sliced black olives 

In a bowl, stir together the refried beans, 1/3 cup salsa and cumin.  Spread this across the base of a glass 8x5" dish.

In another bowl, mix the guacamole with 1/2 of the minced fresh jalapeno.  Stir to mix well.   Spread the mixture evenly on top of the beans.

In another bowl, mix the sour cream with the other 1/2 of minced fresh jalapeno and the taco seasoning. Mix well.  Spread this mixture on top of the guacamole.

Pour the remaining 1 cup of salsa into a mesh strainer to release any excess liquid.  Spread the salsa over the sour cream.

Sprinkle the cheese over the top of the salsa.

Sprinkle the jalapenos over one half of the dish and sprinkle the black olives over the other half.  

Enjoy with tortilla chips!

Edamame 

• 1 - 14 oz. bag frozen edamame, thawed
• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha

Grill the edamame until cooked and nicely charred.  You can also steam them.

Heat the chili oil and garlic in a saute pan.  Add the ginger, soy and sriracha.  Add the cooked edamame to the pan and mix well.  Serve warm or at room temp.

Tortellini Antipasta Skewers

• 1 - 9 oz. package refrigerated cheese tortellini
• 1 cup cheese & garlic Italian salad dressing
• 1 - 12 oz. marinaded mozzarella balls
• 1 - 12 oz. jar roasted red peppers
• 1 - 14.5 oz. jar marinated artichoke hearts

Cook the tortellini according to package directions.  Drain and let cool.  Transfer to a bowl and pour the salad dressing over the top.  Move to the fridge to marinade.

Use bamboo skewers to thread your ingredients on.  Lay them out on a tray in a single layer.  

The Best Edamame!

 

• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha
• 1 - 14 oz. frozen edamame, thawed

Warm the chili oil and garlic in a saute pan. Add the garlic, ginger, soy and sriracha. Warm and mix well.  Add the edamame and cook until warmed through.

Enjoy!

These are also great on the grill!