Caul me crazy (and bad at jokes) but I am obsessed with Cauliflower pizza. I saw a recipe online and heard recommendations from friends, so I decided to give it a try. Now the third time I made it was arguably the best as you learn as you go.
1 whole head of cauliflower, cut into florets (for the non chef extraordinaire like myself this just means cut it into tiny pieces by the stem but leave the ‘tree looking part’ together)
¼ cup of parmesan cheese (I say the more cheese the better it tastes )
1 tsp of onion powder
1 tsp of Italian seasoning
salt & pepper as desired
Use a food processor to finely chop the florets of cauliflower. If you do not have a food processor like myself, simply put all the cauliflower into a pot with water and bring to a boil, then turn down the heat to a simmer and let sit as the cauliflower softness. This usually takes about 20 minutes for me, but test the softness of the cauliflower as necessary.
Next place the cauliflower in a dish towel and ring out all the excess water. (In my case I had to mash the cauliflower first and then ring it out because I didn’t have a food processor. The softer the cauliflower the easier the abashing will be, and this can be done with a potato masher)
Once DRY AS POSSIBLE, transfer to a bowl and mix in the rest of the ingredients. once combined spread across a parchment lined baking sheet (or a baking sheet heavily covered in PAM or other non stick cooking spray)
Bake the crust at 400 degrees for 40 minutes, then add topping and bake for another 8 minutes or as desired!
So along with the recipe I have included the holy grail of tips about this dish: make sure you get as much water out of the cauliflower as possible. I mean when you think that it is all gone and as dry as can be ring it out again. I apologize for being so MIA recently but soon enough I will be back in full swing! Let me know what you think of this recipe below!
*disclaimer: pizza may come out in all shapes and sizes but all are delicious! aka mine came out in a terrible oval and one even triangle like.
Alright so I have discovered this amazing and super easy combination for breakfast…or really any time of the day, that is absolutely delicious! I have been having this as breakfast for the past week and a half with apple slices! All it is 3 parts non fat plain Greek yogurt with one part peanut butter. Now I know this isn’t an exact science of measurement but it all depends on the taste you prefer! I enjoy having more yogurt than peanut butter, and plus a little peanut butter goes a long way! Mix it all together and dip apples slices, or really any fruit you wish, and enjoy!
This is an awesome breakfast or even snack because it gets you a serving of fruit (apple) as well as protein, which comes from the peanut butter and the yogurt!
Can you ever have enough avocado?! I mean really I have probably gone through 5 this week…so I guess you could say I am obsessed. There are tons of uses as well as tons of benefits!
Here are some avocado fun facts:
They contain more potassium than bananas!
Avocado is a high fat food! WAIT WHAT Emily why would I want to eat something that is high in fat. This is a huge misconception because not all fats are the same! Avocado is high in fat but they are the good fats! Monounsaturated fatty acids and the main source is oleic acid which makes up 70% of olive oil, and is what gives olive oil its nutrient value.
Avocados are very high in antioxidants and also help you absorb antioxidants from other plant foods! Antioxidants are very important to your body and keep a lot of it in check, avocado is high in certain ones that are great for your eye sight!
They are packed with fiber, both soluble and insoluble, which will help you stay full longer and in turn can help you lose weight if that’s your goal!
I have been using avocados a million ways this week, and I don’t think that that is much of an understatement as they are so versatile!
Salad: You can top your salad with chunks or slices. My favorite has been chicken, spinach, tomatoes, or whatever other veggies I have on hand mixed with avocado and some olive oil. The olive oil adds flavor and the avocado adds creaminess and removes the need for a really heavy dressing!
Instead of Mayo: As mentioned before avocado is very creamy and can take the place of something else less healthy such as mayonnaise. You can mash up the avocado and spread it on bread for your sandwich, or I have even mixed it with chicken instead of mayonnaise to create a different type of chicken salad. (It may even be good with eggs for eggs salad…might have to try that one!)
Guacamole: This is quite the obvious one as avocado is the main ingredient in this very tasty dip. You can really get creative with guac because you can add really whatever you like. I like mine with lime, cilantro, tomatoes, onions, salt and pepper, not a fan of spicy. Guacamole is usually eaten with tortilla chips but you can also use veggies to dip instead for a slightly healthier option!
This post is happening for many reasons. Well to start off I gave up sweets for the 40 days of lent. Now that I am home I find it only right that I get to make my absolute favorite homemade chocolate chip cookies. Which brings me to my other reason. I love working out and I love being healthy, but whats really healthy is balance. It is so important not to deprive yourself of things just because they aren’t the best things in the world for you. It’s hard to be successful in being healthy if you don’t let yourself have a cheat every once in a while. Cookies are good for the soul. And not only do I love to eat these but I also love to bake them, or really anything (I love baking).
My cookie baking obsession began with two of my life long best friends as we would bake cookies AT LEAST once a week in the Summer together. However now that we are away at school, it is our bonding activity when we come back, jut bake cookies together. My friendship with these girls has grown so far as to the point that I can literally walk into either of their houses and just raid the cookie jar without them even being home and such behavior will be construed as normal. So I guess you could say chocolate chip cookies are more than just cookies, they’re our greatest sign of friendship.
So here I have decided to share with you my all time favorite chocolate chip cookie recipe. I hope you enjoy it and love it as much as I do!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted (secret: melt it all the way)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Grease your cookie sheet or cover it with parchment paper (I have this super cool one that doesn’t need to be so if you don’t have one totally get one (: )
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. (Sometimes I make the cookies smaller because then you get more, they last longer then haha)
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Put your phone away and enjoy with close friends and a cold glass of milk.