If you’d told me a few months ago that cauliflower crust pizza would be making up like…25% of my diet, I’d have asked what you were smoking. And yet here we are.
This cauliflower crust only takes a few ingredients (most of which you have on hand). It’s is high in vitamins K and C, low-cal, high in fiber and antioxidants, and (like all cruciferous vegetables) good for detoxing the liver.
Your topping options are also really versatile, though I stay away from super wet/soggy ingredients. Here are a few things I typically throw on:
- I often keep cooked hamburger on hand to throw on any dish
- I use both shredded (parmesan, cheddar, mozzarella), and a soft cheese (there’s a sheep/goat one that’s AMAZING)
- I usually will throw a pan of roasted vegetables in the oven along with the cauliflower crust (brussels sprouts, peppers, and onions are my fave)
- You can use sauce, but I’m not a fan and it does make things soggy. Sometimes I will spread a bit of dijon mustard on though for extra flavor.
Why do I call this “traditional”? It’s because it involves manually squeezing all the liquid out before mixing and baking. I’ve recently found an alternative recipe that doesn’t, and I’ll share that down the road once I’ve perfected it.
The thing about making a traditional cauliflower crust is that it’s not super fast. Now, it’s not HARD, it just has a few different steps and ALL THAT SQUEEZING. What I’ve found helpful in how to make cauliflower crust is to break up into a few key phases or steps so I can plan my timing around it.
- Rice/food processor your cauliflower (if necessary) and cook it
- Squeeeeeeeze your cauliflower to get all the liquid out, then mix together the dough
- Bake the dough mixture by itself, then top and bake just long enough to melt the cheese
So I’ll often do the first step earlier in the day so it can cool, then just throw the cooked cauliflower in my nut milk bag and come back to it later. Then when I’m ready to actually make dinner, I turn my oven on and start the squeezing.
I’ll squeeze once, let it rest a couple minutes, come back and squeeze some more…you want to get as much liquid out as possible.
Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.
It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.
What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.
I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.
Did you need more reasons than that??
Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.
So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!
(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)
What this post covers
- Grilling tools for success
- General grilling tips
- Tips for grilling various meats
Tools you need
It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST
First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.
I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.
But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.
It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.
I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.
I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).
I KNOW. You’re probably thinking, “What is happening here? Who is this person??” Same. But here we are—90-second keto bread.
When I started looking for easy keto bread recipes, just to have a vehicle for my almond butter, I had trouble finding one that sounded good. A lot had cream cheese (not my thing, nor do I keep it around the house), or weird ingredients (lookin’ at you psyllium husk), or were overly complex. And then I found this gem.
Technically I guess it should be called like…5-minute keto bread since you have to get the ingredients out and stir them together. The 90 seconds is just the cooking time. But still.
Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.
Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.
What is socca?
Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.
It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.
Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.
It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.
I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST
I needed to mix up my veggie side dish game recently, because I’ve overdone it a bit on the cauliflower front, as well as being very carb-heavy (lots of sweet potatoes and butternut squash).
Enter these crispy roasted brussels sprouts with balsamic and honey…
I’m absolutely in love with this honey balsamic brussels sprouts flavor combo…the sweet-bitter taste that soaks into the sprouts and softens them a bit. That, combined with the sea salt added before roasting and the deeply charred nature of the brussels sprouts, makes this dish truly magical.
The main change I’ve made from the original recipe is backing waaaay off the amount of dressing/drizzle. I’ve found that a 1-tablespoon-to-1-teaspoon ratio works best, and even sometimes a bit less than that (I eyeball when making for myself). You don’t want it sopping wet.
Obssssssessed. That’s what I am with this spiced (and a little spicy) easy chicken shawarma.
The first time I made it, I was first blown away by how phenomenal my house smelled while it was cooking. And then when I took my first bite, the flavors just exploded in my mouth.
The recipe is so simple that it’s hard to figure out why it’s so GOOD.
You don’t need any special equipment, or really anything in the way of special ingredients, to make this. It can be thrown together in just a few minutes of hands-on time. It’s just this magical combination of spices and cooking the meat until it’s really tender. Easy peasy.
A couple of tips on this one…the turmeric ended up staining my non-stick loaf pan. So now I have a savory pan and a (new) pan for sweet bakes 🙂
Also, Nadiya’s original recipe calls for 1 tablespoon of cayenne which is…WHOA. But you do you. I’ve backed that off significantly in the recipe below.
I don’t know why it’s taken me so long to give this a try. I’ve been wanting to find an easy kale salad recipe for forever, something I could put in my regular dinner rotation. And don’t roll your eyes…when done properly, kale can be totally delish.
When not done properly it’s a tough, chewy mess. Fear not, this is not that kale.
As I said above, I’ve been wanting to lock down a great basic kale salad for forever. But then I stalled and stalled…partly waiting to actually find lacinato kale in my grocery store (it’s like a unicorn!).
Finally I gave up and tried this with curly kale, and totally loved it. It’s such a simple combination of flavors, but can be super flexible depending on the ingredients you have and is equally great with either curly or dino/lacinato kale.
I have made a few tweaks to the original recipe, mostly to the dressing. I felt it had WAY too much lemon juice so I halved it, and also added a bit of dijon mustard for some creaminess and tanginess.
I love the fall feel this salad brings, but it’s honestly great any time of year. I also love that it takes less than 10 minutes to throw together.
These healthy breakfast tacos have been giving me *life* the past several days!
I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.
And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.
I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.
They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.
If you’re timing this, here goes…READ THE POST