Dairy Free Cauliflower Pizza

cauliflower pizza
With the remake of my green goddess pasta I figured it was time to also update the pictures, in addition to the recipe. Without the cheese on top of the pizza, its important to put really flavourful ingredients. The mix of both the tomato sauce and the dairy free pesto makes you completely forget about the salty cheese. At the end of the day, it’s important to remember this is made from cauliflower and won’t be completely reminiscent of the dominos you’re used to. However, this grain free pizza is light and refreshing and has been liked by every single person I have ever served it too! Remember you can add any toppings you like; I’ve added a fried egg and hot sauce for brunch and it’s incredible!

Pizza Base Ingredients:

• 1 head of cauliflower
• 3 eggs
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper to taste

Pizza Toppings Ingredients:

• 4-5 tbsp tomato sauce
• 4-5 tbsp vegan pesto (recipe here)
• roasted sweet potato
• broccoli
• pine nuts
• fresh basil
• mushrooms cooked in 1 tsp olive oil, salt and pepper
• good quality extra virgin olive oil

cauliflower pizza

Directions:

1. Preheat oven to 425 F. Line a pizza pan with parchment and grease well with olive oil. Using a box grater or food processor, grate the cauliflower until it looks like rice. Using a cheese cloth or strainer, squeeze as much water as possible out of the cauliflower. Add to a bowl with eggs, almond meal, garlic, oregano,salt and pepper. Mix until combined.

2. Press the dough into the pan leaving it thicker towards the edges for a crust. The bigger your pan, the thinner the dough will be. Bake for about 30-35 minutes or until evenly golden brown.

3. When pizza is golden, remove from the oven and spread dollops of the pesto and tomato sauce evenly over the crust. Swirl together using a spoon then sprinkle with desired toppings. If you are adding cheese, put back into the oven to melt for 5-7 minutes. Top with fresh basil and extra virgin olive oil to serve.
cauliflower pizza

Healthy Carrot Soup

Carrot SoupI don’t know about you, but between the darkness, cold weather, shorter days etc. my whole system just feels kind of off. My body is needing more sleep than usual, and needing a lot more warming foods – hello carbs! I think it is so important to be in tune with our bodies and give them exactly what they are asking for and also ask ourselves why? I have been so incredibly busy (in the best kind of way) that my body is just telling me I need to slow down slightly, get an extra 30 minutes of sleep and ease up at the gym. The cold weather makes me crave soups, granola, bread, muffins and anything else that sticks to the bones! Am I alone here? Luckily there is this great community that allows us to eat all these delicious treats in the healthiest way possible. I have been making my goddess granola and homemade almond milk on repeat for the last two weeks. I don’t feel guilt for the added carbs or extra sleep ins, rather I feel good that I am giving myself what I need for this particular moment. Like everything, pushing yourself is good thing, so long as it is in moderation. Knowing when to take a few steps back can sometimes be the hardest part.

If you’re feeling even slightly how I have been feeling, I wanted to share this recipe to help keep you warm and cozy. After sharing my carrot soup pictures and videos on Snapchat and Instagram stories, lots of you wrote in that you’d love the recipe. Although I prefer chunky soups, pureed soups are definitely the easiest. It doesn’t matter how perfect your produce looks, or how nicely you chop it because in the end, it all gets blended together. Pureed soups are also a great way to add in extra nutrients that maybe your significant other or child doesn’t particularly like (think spinach, celery, broccoli). Because I love multiple textures, I like to add crunchy chickpeas, crushed tortilla chips or some nuts and seeds on top! Enjoy this recipe, stay warm and give your body what it needs and DESERVES!

Ingredients

• 2 tbsp extra virgin olive oil
• 2 shallots
• 3 garlic cloves
• 12-15 carrots (side note: I actually used purple carrots in this recipe, despite the orange colour!)
• 1 peeled and cored apple (add a second for a sweeter soup)
• 2 litres organic veg or chicken stock
• salt and pepper (to taste)
• pinch of chilli flakes (optional)
• 4 tbsp freshly chopped dill

Directions

1. Roughly chop all of your ingredients. Size doesn’t really matter here because it will end up in your blender anyway!
2. Heat oil in a large stock pot over medium heat. Cook onions until translucent, add garlic and cook for another 30 seconds.
3. Add your carrots and apple, sauté for 5 minutes. Add your stock, salt, pepper, chilli flakes and dill. Bring to a boil, then reduce heat to a simmer. Cook until the carrots are cooked through.
4. In small batches, transfer mixture into your blender. Blend until smooth (may need to do this more than once) then transfer into a container. You can also use an immersion blender for this. Top with fresh dill.
Carrot Soup

Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble