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 (or meal)
• 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


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 flour (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

Ultimate Clean Breakfast Hash


One of the best parts about the weekend is that I can actually take the time to make warming breakfasts that don’t come from a bottle or container. I love to stay in my pjs, make a coffee and get cooking. For clean eaters, savoury breakfasts can be somewhat of a challenge- especially when dining out. Most people swap out greasy potatoes for tomatoes, and say no to the bread; leaving you with… well, eggs and tomatoes. This Clean Breakfast Hash will solve all your breakfast woes. It is perfectly balanced which will help keep you feeling satisfied and full of energized. Sweet potatoes are packed with LOADS of vitamin A and those good carbohydrates to give you fuel on a productive Saturday. To get optimal nutrition from your eggs try and buy free range organic eggs. For an extra dollar or two, you will actually taste the difference. Now enough talking, time to make that coffee and get cooking!


Serves 2


• 2 tbsp extra virgin olive oil
• 1 sweet potato (cubed)
• 1 handful of chopped kale
• 1/2 red pepper (chopped)
• 1/2 yellow pepper (chopped… you can also just use one whole red pepper)
• 1/2 zucchini (finely chopped)
• 1/2 red onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 eggs
• 1/2 avocado (cubed)
• 1 scallion (chopped)
• pinch of red pepper flakes
• pinch of paprika
• squeeze of fresh lemon
• 1 tbsp toasted pumpkin seeds (optional)
• salt and pepper to taste


1. Chop all your veggies. Heat olive oil in sauce pan on medium heat. When hot, add onion and sauté until soft.

2. Add sweet potatoes and paprika. Cook sweet potatoes until they start to soften. (10-15 minutes depending on how small you cut them. (tip: if you have leftover sweet potatoes you can also use them and skip this step. Just add them at the end to your sautéed veggies.)

3. Once sweet potatoes have softened slightly, add your garlic, yellow pepper, red pepper, and zucchini. Stir well and spread mixture evenly in your pan. Allow to brown by cooking for 3 minutes before stirring. Repeat the same process. *** If you find the bottom of your pan is browning or getting dry, you may need to deglaze your pan by adding 1-2 tbsp of water. This will also help cook the sweet potato faster.

4. While this is happening, start frying your eggs. Poached, soft boiled, over easy will work great too!

5. Season hash with salt, pepper, red pepper flakes and a squeeze of lemon. Add kale and stir well. Remove from heat and add your avocado and pumpkin seeds. Divide the hash on two plates and place egg over top. Sprinkle over chopped scallions and more freshly ground pepper if you like. ENJOY!


Sweet Potato Chilli

I don’t know whether this constitutes as chilli or a stew but either way it is one of the easiest, cheapest and most satisfying meals to eat when the cold weather comes around. I have been making this dish for about four years now and can basically do it with my eyes closed. It is such a staple in my household, it practically blends in with the fridge.  What is so great about any chilli or stew is that you can add just about anything and it will still taste pretty great so long as the spice is there. If you have vegetables or meat that are reaching their expiration date, you can throw them into the pot and extend their life for at least another week or two. Whats best is that this dish actually tastes better with age. Just like a homemade sauce, the flavours are more enhanced a day or two later and it can be enjoyed throughout the week.

I do not add meat to this chilli because it is already packed with enough protein from all of the beans, which makes it a great option for #meatlessmondays or for those trying to reduce their animal protein intake. And to be honest, you don’t really miss it. I normally make Zach a huge container to take to work to eat throughout the week. This kid loves his steak more than the average, and this chilli is one of his favourites!

Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans may decrease the risk of diabetes, heart disease, colorectal cancer, and can even help with weight management. Because they are rich in protein and carbohydrates you will be left feeling full and satisfied without any added fat. The sweet potato will give you lots of vitamin E and potassium. I even add a little turmeric to mine for added anti inflammatory benefits. Feel free to interchange the sweet potato with butternut squash (equally as delicious). Serve with a fresh salad for a complete meal or over some brown rice after a good cardio workout. My mom loves it over brown rice noodles or stuffed in a baked potato! Dee-lish. Bon appétit!


• 2 tbsp extra virgin olive oil
• 1 tbsp finely chopped garlic (about 3 cloves)
• 1 yellow onion finely chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp turmeric
• 1 tsp chilli powder (you can add more if you like your chilli smokier)
• 1 tsp paprika
• 1 tbsp ground cumin
• about 1 lb chopped carrots (8-10 carrots, make sure they are bite sized!)
• 2 sweet potatoes chopped (can interchange with squash)
• 2 large cans of whole tomatoes (I buy San Marzano)
• 2 cups of cooked chickpeas (garbanzo beans)
• 1 cup cooked red kidney beans
• 1 cup cooked canellini beans
• 1 heaped tbsp of tomato paste
• 1 tbsp hot sauce (I use Frank’s Red Hot) *optional
• 2-3 drops stevia (optional)
• bunch of fresh cilantro (for garnish)


1. In a huge stock pot heat olive oil over medium heat. Sautée onion until translucent about 3-4 minutes. Add garlic and spices. Sautée for another minute.
2. Add carrots and potatoes and cook for 5 minutes. If you find they are sticking to the pot, add more olive oil.
3. Add tomatoes and pierce using a wooden spoon. If you like tomato chunks, don’t break them down too much! Add tomato paste and hot sauce and bring to a light boil. Reduce heat to a low simmer uncovered and cook until you can pierce the potato and carrots easily with a fork (about 20-30 minutes).
4. Add your beans and allow to cook for another 10 minutes until the water from the tomatoes is mostly cooked down. If you are using canned beans, make sure to rinse them really well! Make sure to taste and adjust seasonings to your liking. If you like a sweet and spicy chilli, add a little bit of stevia!
5. Serve with fresh cilantro as a garnish!