cauliflower

Pineapple Teriyaki Chicken Bowl

August 1, 2017

There is a reason my teriyaki chicken recipe is a household favorite: it’s so dang easy to make and it makes enough food to feed two people for a couple days. Oh, and it’s delicious. And healthy. Are those enough reasons?We make it at least once a month and serve it all sorts of ways. Our current favorite is this pineapple teriyaki chicken bowl version. Pineapple and teriyaki chicken are perfect together, so why not serve it straight out of a pineapple?

Our current favorite way to serve it up is this pineapple teriyaki chicken bowl version. Pineapple and teriyaki chicken are perfect together, so why not serve it straight out of the pineapple?

Making the chicken is the easiest part. Throw everything in a crockpot in the morning and let it cook all day. By the time you get home, you chicken will basically be falling apart.

For this dish, shred the chicken with two forks into small pieces.

But don’t throw away that cooking liquid! My husband came up with the awesome idea of making a sauce out of it! Stran the liquid of all the little bits, mix in a bit of corn starch (agar agar or collagen/gelatin if you are Paleo), then pour it into a pot to reduce. After about 5 minutes, you should have a sauce that is thick enough to stick to the back of a spoon.

You will also want a bit of pineapple to toss in with the chicken. If you want to turn your pineapple into a bowl, just score it around the edge and through the center with a knife, creating 4 squares. Then use a spoon to scrape out the pineapple chunks. Pour out any juice in the pineapple and set aside to be filled. Then chop the large pineapple chunks into smaller bite sized ones.

All that’s left to do is to toss the chicken with some of the sauce and pineapple. Then serve it up with a bit of rice (or cauliflower rice in this case) inside the pineapple!

Honestly, there really isn’t a better way to eat this meal. Who can resist eating straight out of a pineapple? And, in case you were so distracted by the pineapple to keep track, this recipe can be totally Paleo if you don’t use corn starch and serve it with cauliflower rice.

So there you go – if you want to trick your kids or loved ones into eating Paleo (or just healthy), just serve it out of a pineapple.

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Delicious Cauliflower Pizza Crust

February 17, 2017

Ok folks, I know what you are thinking, “cauliflower pizza crust….real original!”. Oh yeah, I can hear your sarcasm from here. But here me out, guys! This one is actually really good!

I have tried a lot of cauliflower crusts over the past couple years and they have always been a little lack-luster. Of course cauliflower crust will never be like pizza crust. It’s made of vegetables after all. But I knew it could taste better than bland old cauliflower.

My solution: roasting the cauliflower.

To me, roasting the cauliflower makes a HUGE difference. It not only gives the cauliflower a nice nutty flavor, but it helps to dry it out so it’s not so watery when it’s processed.

My other secret to this anything-but-bland cauliflower pizza crust is roasted garlic. I just threw a couple of cloves in the with cauliflower while it roasted. Then everything got thrown into the food processor to transform the cauliflower and garlic to something that resembled mashed potatoes.

Now at this point the cauliflower still has quite a bit of moisture in it. So to get rid of some of the excess moisture, I laid out two big paper towels and dumped the cauliflower mixture on top. Then I wrapped the towels around the cauliflower and pressed out any remaining moisture.

Once my cauliflower was as dried out as it was going to get, I mixed in some spices, an egg, and cheese.

Then I dumped the mixture out onto a parchment lined baking sheet and pressed it into a rectangle (although, a circle will also work) that was about 1/4 inch thick. I wanted this crust to be pretty thin so that would get nice and crispy all the way through. Nothing is worse than a soggy crust that just falls apart.

To make sure it was nice and crispy, I baked it first before adding the toppings. Then I added my favorite pizza toppings: sauce, cheese, and pepperoni.

After another turn in the oven, the cheese got nice and melted and the crust crisped up even more around the edges.

While this cauliflower pizza crust will never fully take classic pizza crust’s place in my heart, it has found it’s own cozy corner. It is healthy without really tasting like it. Sure, you will know you are eating cauliflower. But it’s flavorful, roasted garlic cauliflower. Basically the best kind of cauliflower there is.

So if you want a healthier pizza option that still tastes delicious and that crispy crust that you love about pizza, you need to try out this crust. Especially if you have tried and been very disappointed by other cauliflower crusts. I think this one will win you over, and may even win your heart.

That was cheesy….just like this pizza.

Ok, I’m done.

[amd-yrecipe-recipe:129]

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Light and Healthy Chicken Alfredo

April 25, 2014

I can honestly tell you I have no idea when the last time I ate fetuccini alfredo. My husband orders it fairly often when we go out to eat, but I never make it, because it is typically so unhealthy. All that cream and fat. No thanks!

This Alfredo sauce is made with pureed cauliflower, sauteed garlic and onions, Greek yogurt, a bit of non-fat milk, salt, pepper, and parsley. Other than the oil I used to sautee the garlic and onions, there is no fat in this sauce at all.

To make it extra light and healthy, I served my sauce over spaghetti squash (full disclosure, I made whole wheat pasta for my husband). I substitute spaghetti squash in almost all my pasta dishes. I find that it just as easy to make as pasta, and takes less time. First I cut the squash in half, length-wise, then place the squash cut-side down into a shallow microwavable dish with just a bit of water. I cover the dish in plastic wrap and microwave for 7-8 minutes. After it’s done microwaving, I let it sit and steam for an extra 1-2 minutes then it easily forms little “spaghetti noodles” when pulled at with a fork.

If you are a vegetarian, the chicken is totally optional. I this dish is hearty even without the added meat. Because I have to feed a 6’6″ man, I need to add in some extra protein or else he will still be hungry (and whiny).

Despite being “light” and healthy, this meal didn’t feel light. I was pleasantly full and felt completely satisfied. And because the sauce and the pasta are so healthy, I didn’t feel guilty about piling my plate high. And believe me, I did.

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