Cauliflower Crust Pizza
This recipe is SO delicious and tastes as close to regular dough as you can get!
Ingredients: (crust)
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
seasonings of your choice
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings* We used onions, fresh garlic, and yellow peppers!
DIRECTIONS:
1.To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
2. To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
**NOTE** We doubled this recipe to make the pie a little larger, however I think we made the middle a little too thick so try to make sure its a fairly thin crust.
Ingredients: (crust)
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
seasonings of your choice
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings* We used onions, fresh garlic, and yellow peppers!
DIRECTIONS:
1.To "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
2. To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
**NOTE** We doubled this recipe to make the pie a little larger, however I think we made the middle a little too thick so try to make sure its a fairly thin crust.
Shrimp Alfredo
So as I had mentioned before my new find is Shirataki Tofu Noodles. They have a similar texture to Ramen Noodles, but barely any carbs! This recipe is an adaptation from the back of the angel hair noodle package.
1 (8 oz) pkg House Tofu Shirataki Angel Hair Shape Noodle
2 Tbsp fat-free or light cream cheese
1 Tbsp reduced-fat grated Parmesan cheese ( I added a little more on top after cooking it)
Skim Milk (there is no measurement for this, its used to thin out the sauce)
6 pieces of shrimp
DIRECTIONS
1. Rinse and drain Shirataki noodles thoroughly and put into a bowl. (This is VERY important, the noodles smell kind of strange from the water they are packaged in, so you really want to make sure you rinse them well to get all that water off of them)
2. Microwave for 1 minute and then drain again and dry well.
3. Cook shrimp, then place to the side
4. Place cream cheese, Parmesan cheese in a pan and mix well
5. Add noodles and mix around
6. Add skim milk to thin out your sauce to your desired thickness
7. Add shrimp
8. ENJOY!
NOTE: the next time I make this I would like to add some veggies to it, red and green peppers would be wonderful in this!
1 (8 oz) pkg House Tofu Shirataki Angel Hair Shape Noodle
2 Tbsp fat-free or light cream cheese
1 Tbsp reduced-fat grated Parmesan cheese ( I added a little more on top after cooking it)
Skim Milk (there is no measurement for this, its used to thin out the sauce)
6 pieces of shrimp
DIRECTIONS
1. Rinse and drain Shirataki noodles thoroughly and put into a bowl. (This is VERY important, the noodles smell kind of strange from the water they are packaged in, so you really want to make sure you rinse them well to get all that water off of them)
2. Microwave for 1 minute and then drain again and dry well.
3. Cook shrimp, then place to the side
4. Place cream cheese, Parmesan cheese in a pan and mix well
5. Add noodles and mix around
6. Add skim milk to thin out your sauce to your desired thickness
7. Add shrimp
8. ENJOY!
NOTE: the next time I make this I would like to add some veggies to it, red and green peppers would be wonderful in this!
Banana Peanut Butter Muffins
I found this recipe on a diabetic website, and they are delicious! I did make some changes though, I am going to post the ingredients how I made them. I hope you Enjoy :)
Ingredients
2/3 cup granulated Splenda
3 tbsp vegetable oil
3 tbsp Peanut Butter, reduced sodium
1 1/2 bananas mashed
1 egg
1 tsp vanilla extract
3/4 cup white all purpose flour
3/4 tsp low sodium baking powder
3/4 tsp baking soda
1/4 cup plain greek yogurt (I use chobani)
Directions
1. Preheat oven to 375 degrees F.
2. Line muffin pan with paper liners or spray with nonstick cooking spray.
3. In a large bowl, mix the sugar, oil, peanut butter, banana, egg, and vanilla until well blended.
4. In a separate bowl, mix the flour, baking powder, and baking soda, then add to batter, stir until just mixed.
5. Stir in yogurt
6. Fill muffin cups 1/2 way with mixture and bake until tops are firm and toothpick inserted in the center comes out clean, about 15-18 minutes.
7. ENJOY :)
NOTE: these are wonderful with some peanut butter on top!
Ingredients
2/3 cup granulated Splenda
3 tbsp vegetable oil
3 tbsp Peanut Butter, reduced sodium
1 1/2 bananas mashed
1 egg
1 tsp vanilla extract
3/4 cup white all purpose flour
3/4 tsp low sodium baking powder
3/4 tsp baking soda
1/4 cup plain greek yogurt (I use chobani)
Directions
1. Preheat oven to 375 degrees F.
2. Line muffin pan with paper liners or spray with nonstick cooking spray.
3. In a large bowl, mix the sugar, oil, peanut butter, banana, egg, and vanilla until well blended.
4. In a separate bowl, mix the flour, baking powder, and baking soda, then add to batter, stir until just mixed.
5. Stir in yogurt
6. Fill muffin cups 1/2 way with mixture and bake until tops are firm and toothpick inserted in the center comes out clean, about 15-18 minutes.
7. ENJOY :)
NOTE: these are wonderful with some peanut butter on top!
Chicken Teriyaki
This is a super simple quick dinner.
Ingredients
1 piece of boneless chicken breast
Teriyaki Suace
Hoisin Sauce
Seasonings of your choice
1 Red Bell Pepper
1 Onion
Garlic
1/2 cup Brown Rice (I use minute rice brand)
Instructions
1. Marinade the piece of chicken in both sauces and a bit of whatever seasoning you choose.
2. Saute the pepper, onion, and garlic in a pan together
3. Cook chicken with some of the marinade
4. Cook Rice
5. Serve vegetables over rice with chicken
6. Enjoy
Note: Sorry for the poor quality of the picture, it is from my phone.
Ingredients
1 piece of boneless chicken breast
Teriyaki Suace
Hoisin Sauce
Seasonings of your choice
1 Red Bell Pepper
1 Onion
Garlic
1/2 cup Brown Rice (I use minute rice brand)
Instructions
1. Marinade the piece of chicken in both sauces and a bit of whatever seasoning you choose.
2. Saute the pepper, onion, and garlic in a pan together
3. Cook chicken with some of the marinade
4. Cook Rice
5. Serve vegetables over rice with chicken
6. Enjoy
Note: Sorry for the poor quality of the picture, it is from my phone.
Low Carb Pancakes
So today I had the most insane craving for pancakes! I found this really great low carb recipe.
Ingredients
2.5 tablespoons vanilla whey protein powder
3/4 teaspoon baking powder
1 egg
1 teaspoon vegetable oil (I use sunflower)
1 tablespoon sugar free syrup
Cinnamon to taste
Instructions
1. Combine all dry ingredients in a bowl
2. Add egg, oil, syrup
3. Cook just as you would a normal pancake!
Ingredients
2.5 tablespoons vanilla whey protein powder
3/4 teaspoon baking powder
1 egg
1 teaspoon vegetable oil (I use sunflower)
1 tablespoon sugar free syrup
Cinnamon to taste
Instructions
1. Combine all dry ingredients in a bowl
2. Add egg, oil, syrup
3. Cook just as you would a normal pancake!