Cauliflower Crust Pizza

 

1 small to med head of Cauliflower (about 2-3 C once processed)

¼ tsp Sea Salt or Himalayan Salt

½ tsp dried basil

½ tsp dried oregano

½ tsp garlic powder

Pinch of crushed red pepper

¼ C Shredded Parmesan

¼ C Mozzarella

1 egg

Optional: 1 T almond flour

Toppings of choice

 

METHOD

 

Preheat oven to 450 degrees. Prepare large sheet of parchment paper on baking stone or sheet.

 

Wash and dry head of cauliflower. Cut off florets. You don’t need the stems. Pulse in your food processor for about 30 seconds until cauliflower is finely chopped. Steam cauliflower, let it cool, and wring it to release as much moisture as possible.

 

Place cauliflower in a bowl and add cheeses and spices. Stir to combine and then add the egg. Mix thoroughly. Hands actually work the best.

 

Once combined, form the cauliflower into a crust on an oiled parchment paper. Press firmly and slide parchment paper on baking stone or pizza sheet.

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California Egg Bake

6 eggs, slightly beaten     

½ C Sour Cream

½ t salt

2 med tomatoes, chopped

2 green onions, sliced

½ C Shredded Cheddar

In a small bowl, whisk eggs, sour cream and salt; stir in the tomato & onion.  Pour into a greased 8-9” round pan or quiche dish.  Bake uncovered at 350 for 25-30 minutes, or until knife in middle comes out clean.  Serves 4-6. 

  • Some modifications could be to add sautéed peppers and ham or bacon.
  • Adapted from Taste of Home
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Caesar Salad

 

1/3 cup Plain Greek Yogurt

1 Garlic (clove, minced)

2 tbsps Apple Cider Vinegar

1 tbsp Tamari

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/8 tsp Sea Salt

1/8 tsp Black Pepper

12 leaves Romaine (chopped)

6 slices Organic Bacon (cooked and chopped)

1 cup Chickpeas (roasted)

1 cup Cherry Tomatoes (sliced)

1/2 Lemon (sliced into wedges)

 


  • In a small mixing bowl whisk together the Greek yogurt, minced garlic, apple cider vinegar, tamari, olive oil, Dijon mustard, sea salt and black pepper until smooth and creamy. Set aside.
  • Add the chopped romaine and the dressing to a large mixing bowl and toss well. Top with the chopped bacon, roasted chickpeas, and sliced tomatoes. Divide between plates and serve with a lemon wedge. Enjoy!
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BLT Salad Bowls

2 Eggs

4 slices Organic Bacon

4 cupsA rugula

1 cup Cherry Tomatoes (halved)

1/2 Avocado (sliced)

2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

 

 

  1. Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
  2. While the eggs are cooling, cook bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
  3. To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!

 

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Beef & Veggie Soup

beef recipes soup veggies Apr 24, 2020

Ingredients

 2# beef stew meat

1 T grape seed oil or coconut oil

2 C white potatoes, cut into chunks

1 C carrots, cut into chunks

2 C celery

1- 14 oz can diced tomatoes

6 C water, divided

1 cube beef bouillon, gluten free (dissolved in 2 C water)

2 C beef broth, gluten free

5 T onion soup mix (see DIY recipe http://www.pernuwell.com/recipes/diy-dry-onion-soup-mix/)

1/2 t fresh garlic, minced

Directions

 In a large stock pot, brown beef in oil. Meanwhile, cut up the veggies while dissolving bouillon cube in 2 C water. Drain extra liquid from beef after it is cooked through. Add veggies, onion soup mix, garlic, bouillon water, water and broth. Bring soup to a boil, reduce heat and simmer, until veggies are done, about 1 hour.

Serve alone or with side of your choice.

Garnish with avocado slices and/or cheese.

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Banana Nut Muffins

Ingredients

3 eggs

¼ C Coconut Oil

2 med bananas

3 pitted dates

¼ C coconut flour

¼ t baking soda

½ C walnuts, toasted and chopped

Directions

  1. Set oven to 350 degrees.
  2. Blend eggs, oil, bananas and dates in food processor, magic bullet or blender until combined.
  3. Add the coconut flour, salt and baking soda.
  4. Add the walnuts.
  5. Scoop batter into lined muffin pan (about 8 regular-sized muffins)
  6. Bake for 20-25 minutes.

Makes about 8 muffins.

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009: 5 Habits That Keep You Storing Body Fat

In this episode, Tiffany dives into 5 things you may be doing that contribute to storing body fat rather than allowing your body to release it. She suggests you start with one or two of the items so you don't overwhelm and work on them to become new habits that will help your body release the fat (weight).

1. Get more and better sleep.
2. Manage your chronic stress.
3. Quit eating fructose.
4. Stop endurance exercises
5. Stop snacking

To schedule your free 30 minute consultation, click here: https://rockbottomwellness.com/breakthrough

To get back to basics with your nutrition and stop snacking, start here by downloading your free 7 day meal plan: https://rockbottomwellness.com/7-day-eating-plan

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Chicken Lo Mein

4 skinless, boneless chicken breast halves, cut into thin strips

3 T coconut vinegar or apple cider vinegar

5 t coconut palm sugar or 8 t erythritol, divided

½ C Coconut Aminos, divided

1 C Chicken Broth

¾  C Water

1 T sesame oil

½ t ground black pepper

2 T cornstarch

1-12oz package uncooked linguini pasta (option, GF brown rice noodles)

2 T coconut oil or butter, divided

2 T fresh minced ginger root

1 T minced garlic

6 green onions, sliced diagonally into ½ inch pieces

 

Cook the linguini according to package instructions, drain and set aside.

 

Marinade:

Combine sliced chicken with 2 ½ t of sugar or 4 t of erythritol, 1 ½ T vinegar, and ¼ C Coconut Aminos. Mix together, cover and marinate in refrigerator for 4 hours or more.

 

In a separate bowl, combine broth, water, sesame oil and black pepper with remaining sugar or erythritol, vinegar, and aminos. In another small bowl, dissolve corn starch with some of the...

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Street Tacos

I LOVE this simple street taco recipe. Tacos are ALWAYS a hit at my house and this version is a nice little change to the ordinary taco. There’s a marinade that is best if you can plan ahead and marinade the chicken overnight but you can make a quicker option, too, by just marinating for a few hours. The flavors blend so well and the ingredients are fresh and healthy! You can use your favorite tortilla or make your own from cauliflower tortillas to make them even healthier depending on your goals!

 

MARINADE:

4 Tablespoons fresh squeezed orange juice

2 Tablespoons apple cider vinegar

1½ Tablespoons lime juice

3 cloves garlic, minced

1½ Tablespoons chipotle chili powder

2 teaspoons dried oregano leaves

2 teaspoons smoked or regular paprika

¼ teaspoon ground cinnamon

1 teaspoon salt

freshly ground black pepper

FILLING:

1.5 pounds boneless skinless chicken breasts

20-22 mini white corn tortillas 

1 /2 cup fresh cilantro, chopped

fresh lime juice

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Basil Asiago Pesto

dip pesto recipes shareables Apr 20, 2020

2 cups packed fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts, toasted
2/3 cup extra-virgin olive oil or grapeseed oil, divided
Salt & Pepper, coarsely ground, to taste
1/2 cup freshly grated Asiago cheese (optional)

Toast pine nuts on stove top.  Put nuts in a dry skillet on med-high heat.  Stir frequently.  Nuts will turn golden in some spots.  About 3 minutes.

 

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 2/3 of the oil and process until fully incorporated and smooth. Season with salt and pepper. Stir in cheese if not dairy sensitive.

 

Serve with gluten free crackers, as alternative pizza sauce, over pasta, or in chicken salad.  The possibilities are endless.  Check out this link for just 50 ideas easily found online:  http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.html

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