Wednesday, August 20, 2014
1 head cauliflower - trimmed into florets
1 egg (flax egg)
1/2 cup mozzarella cheese (can omit)
Preheat oven to 375 and line a baking sheet with parchment paper.
In a food processor - pulse cauliflower florets until finely chopped and resembling rice. Spread on prepared baking sheet and bake for 15 minutes.
Remove from oven and let cool enough to handle. Meanwhile line a bowl with a doubled-over layer of cheese cloth and increase oven temp to 450. Place the cooked cauliflower in the cheese cloth, grab all four corners -making a little pouch of cauliflower - and ring out as much excess water as you can. Squeeze and squeeze until you cant get any more water out.
Mix cauliflower with egg and cheese (I also added a little salt, pepper and onion powder) and press onto the parchment lined baking sheet. Make sure it's evenly spread and not too thin, especially on the edges.
Bake crust in 450 degree oven for 15 minutes. Remove and top with whatever you like! Bake until cheese is melted.
*The cheese in the crust doesn't seem to make much difference so you can omit it if you want. The crust with the egg worked best of course but the flax egg crust held together surprisingly well. Just keep it a bit thicker and bake slightly longer.
Saturday, August 16, 2014
1 cup coconut aminos (or GF soy sauce)
1/2 cup orange juice
3 TBSP honey
1 tsp fish sauce
2 garlic cloves - minced
1-2 tsp grated fresh ginger
1/2 tsp red pepper flakes
1 1/2 TBSP arrowroot powder (or corn starch)
salt and pepper to taste
2 TBSP coconut oil
1/2 cup cashews (toasted if preferred)
1 lb flank steak (I used london broil) - cut into thin strips
3 crowns broccoli - cut into small florets
Whisk together coconut aminos, orange juice, honey, fish sauce, garlic, ginger, red pepper flakes, arrowroot powder, salt and pepper. Add flank steak, stir to coat, cover and refrigerate at least 30 minutes.
Heat about 1 TBSP coconut oil in a large pan over medium heat. Add broccoli, a TBSP of water and sprinkle with salt. Cover and cook, stirring occasionally, until tender crisp. Remove and set aside.
Heat another TBSP of coconut oil to the pan and add steak and sauce. Cook until barely any pink remains in the meat - be sure to stir frequently so the honey doesn't burn. Add broccoli back to the pan along with cashews.
Mix and serve!
Tuesday, August 5, 2014
2 TBSP olive oil
1 medium onion - finely chopped
2 cups sliced mushrooms of choice
4 cups vegetable or chicken broth
1 cup coconut milk
1 head broccoli - trimmed and chopped
*1 red bell pepper - seeded and chopped (optional)
1 TBSP minced fresh ginger root
2 TBSP fresh lime juice
salt to taste
1/2 cup cilantro - finely chopped
Heat oil in a large pan over medium heat.
Saute onion, stirring frequently, until soft - about 10 minutes.
Add mushrooms *and bell pepper and saute 4-5 minutes.
Stir in broth and coconut milk and bring to a simmer.
Reduce heat to medium. Add broccoli and ginger and cook 3-5 minutes, until the broccoli is bright green.
Stir in lime juice, cilantro and salt.
1 head cauliflower - trimmed into small-medium equal sized pieces
4 TBSP olive oil
salt to taste
Preheat oven to 425 and line a baking sheet with parchment paper.
Toss cauliflower pieces in a bowl with olive oil and salt - and I also used some pepper and hot sauce!
Spread on baking sheet and bake about 1 hour, turning occasionally. You want them to be at least golden, the darker they are the sweeter they are!!