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Wednesday, March 27, 2013

Pizza w/ a Cauliflower Crust


So here I am. Sitting in the training room typing up a blog post on my phone. Why am I in the training room on the stationary bike and not running with my team you may ask? Well you see, I am a cripple. No, no. I am not really a cripple. But my ankle just wants to pretend for a few days. I am not injured.  Let me repeat. I AM NOT INJURED. Nope, no way. I was injured last year during the track season. Nope. That means I am exempt from injury this year. Right? Well either way, it's just a slight sprain. Nothing big. Like I said, my ankle is just pretending for a while. Well, life is still good and despite that there is a track meet Thursday and Saturday, I have no reason to worry about my ankle. People have far larger problems than a minor ankle sprain. But I am happy when you're  happy so to make you happy today, I wanted to post my delicious pizza recipe. I made it a week ago and it is so good! It's gluten free and yeast free.  That's right. No flour. Just cauliflower. I'm sure many of you have heard of this and let me just say, it's not half bad. In fact it's not bad at all. It's prime! So here you go. Your happy? Oh good. Now I am too. 






(Just to clarify. Flour is healthy. Flour is great. Flour is grand. Don't get confused. This is just something different to try and something good for those who have celiac disease or who can't have yeast). 
 
 
 
 
Ingredients
 
 
For Cauliflower Crust:
  • 1 head of cauliflower
  • 1 Tablespoon of olive oil
  • 1 egg
  • 2 egg whites
  • 1 tsp. basil
  • 1 tsp. parsley
  • dash of oregano
  • 2 small cloves of garlic, minced
For Homemade Pizza Sauce:
  • 5 med./large tomatoes
  •  5 tablespoons of chopped yellow onion
  • 3-4 cloves of garlic, minced
  • 1/2 Tb. "Mrs. Dash" Tomato Basil Garlic seasoning blend (or just to taste)
  • sea salt to taste
  • possibly: 1 tsp. natural corn starch & 2 tablespoon cold water
 
Toppings:
  • about 1 Cup of shredded fresh mozzarella
  • sliced zucchini
  • sliced yellow squash
  • 1/2 cup chopped spinach
  • chopped tomato
  • handful of parmesan
 
Instructions
 
  1. Preheat the oven to 325 degrees
  2. Mix the ingredients for the cauliflower crust in a large mixing bowl
  3. Be careful not to get too crazy with the whisking. If you do, the egg whites will start to foam which could make the baking process a little difficult.
  4. Pour the cauliflower into a greased 8" round pan
  5. While the crust is baking, throw your ingredients for the sauce into a large sauce pan
  6. Bring to a heavy simmer and let the liquid evaporate for approximately 20 minutes
  7. IF the sauce is still pretty liquidy after 20 minutes of cooking, mix and dissolve 1 tsp. of natural corn starch with 2 tablespoons of cold water and then pour it into the sauce
  8. Mix frequently until is had thickened.
  9. Pull out the crust after approximately 20 minutes. (Check to see if the crust is well set. If you shake the pan and the crust is visibly uncooked, let bake for approximately another 5-8 minutes. Each oven cooks differently so I'm afraid to say that this recipe may take a lot of watching and attention to avoid burning)
  10. Once your crust is pretty set, top with sauce and desired toppings.
  11. Bake until the cheese is thoroughly melted.
  12. Top with fresh chopped basil if you want a delightful kick. :)
  13. Enjoy and don't get injured k? Watch your step. . . . .
 



 

Sunday, March 10, 2013

Sunny Grilled Veggie & Hummus Wrap

Just to all those of you who may be reading this right now, I hope that you have a great rest of your week! I hope that every day you wake up to beautiful sunshine and to hope. I hope each step is filled with motivation to go and do great things. I hope every thought is edifying and positive. I will be praying for you that you may see the good in the world and find hope in what may seem hopeless. I encourage you to reach out to those who may enjoy a smile. I encourage to you see a change in your life that you have been putting off (whether that means something big or even small). I hope that you can feel God's love for you no matter what previous affiliation or relation you have had with Him. He is there and may He be recognized in the beauty of your week this week! Because no matter how bad this world or life gets, there are tender mercies and acts of beauty all around us. May you and I see those as we go through out the craziness of our lives this week. <3 <3


*Makes enough for roughly 4 wraps*

Ingredients

  • 2 Tb. extra virgin olive oil
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small zucchini, chopped
  • 7-8 radishes, chopped
  • juice of 2 small limes
  • 1/2 tsp. tarragon leaves
  • sea salt and pepper to taste
  • 1 Tb. of hummus (per wrap, so most likely 4 Tb. total)
  • 4 whole wheat tortillas (sprouted whole wheat is even better!)
  1. In a large frying pan, heat oil over medium heat
  2. Once oil is heated, sauté vegetables for about 8 minutes (or until golden)
  3. Squeeze the fresh lime juice over top of the grilled vegetables
  4. Mix in the seasonings
  5. Warm your tortillas
  6. Spread hummus evenly over tortilla
  7. Top tortilla with vegetables and roll up into a wrap
  8. Love being healthy! That's my last step for the day :)

Divine PB & Blackberry Sandwich

Its Sunday and today was special. I got to go to a church service for those who are mentally handicapped. It was really neat especially because I really like working and being with those people who have mental disabilities. It is so interesting! And plus, they are truly special, special spirits. I wish everyone could understand how amazing of spirits these people are because I am afraid to admit that our society has many false assumptions and fears concerning these people. They are so sweet and unconditionally loving. Now I am home after a truly edifying opportunity and so I made a delicious sandwich! It was divine! Wow, my day has been full of divine things hasn't it? I would certainly say so.

(makes 1 sandwich)

Ingredients
  • 2 pieces of whole wheat bread (I made the yummiest bread! Oh my! I pretty much ate the whole loaf in a few days. I will post that recipe too soon!)
  • 1/2 Tb. fresh ground peanut butter
  • 9-12 blackberries, smashed
  • 2 tsp. agave nectar
  • 1 Tb. green pumpkin seeds
  • 2 tsp. chia seed

  1. Toast the bread for about thirty seconds to allow it to just barely get crispy
  2. Spread the peanut butter on one of the pieces of bread
  3. Top with both the kinds of seeds
  4. On top of the seeds and peanut butter, top with the agave and blackberries
  5. Squish on the top piece of bread
  6. Enjoy your daily dose of divinity!

"Hermit" Pistachio Curried Egg Salad

I definitely have nights where I just want to be hermit and do nothing. Especially on Fridays at the end of a long week. Its nice to get in sweats and chill some nights. A few of my friends came to my house to just chill. I ate quite a lot, so that was fun! HA! But I did get some pretty good laughs with my amazing friends. I couldn't ask for any better friends than I have. I am definitely blessed and nothing makes me happier than when my friends are happy and lively and laughing. Sometimes, I just love people. :) Well I made this dish Friday. When I decided to be a home body and stay a hermit at home. So enjoy.


Ingredients
*makes enough for roughly 3 people*

  • 4 eggs
  • 3 heaping Tb. of low fat cottage cheese
  • 1 Tb. mustard
  • 2 Tb. ground pistachios
  • 1/2 tsp. curry powder
  • sea salt and pepper to taste
  • 6-8 spinach leaves
  • whole wheat tortilla (sprouted wheat is even better!)

  1. In a medium saucepan, bring water to a boil
  2. Place eggs in and makes sure there is a sufficient amount of water to cover the eggs
  3. Cook for 15-20 minutes
  4. Carefully, take out the eggs and place them in a bowl with ice water
  5. Once they are completely cooled (about 20 minutes), peel the eggs and smash them in a medium sized mixing bowl
  6. Mix in cottage cheese, mustard, pistachios, and seasonings
  7. Warm your tortilla and line with spinach
  8. Spoon the egg salad mixture on top
  9. Roll your tortilla up
  10. Enjoy!!
*Also works on whole wheat bread too!!*

Wednesday, March 6, 2013

Oh Boy Sghetti Squash

Today, I had my fair share of "Oh Boy" moments. Like during track practice when the boys' soccer team walks by and I say how attractive soccer boys are. Oh don't worry. They all heard me. Or better yet. When I have to do a back-walk-over in the front of Spanish class. Nailed it! Not... Most . Ungraceful . Thing . Ever ! That's all that needs to be said. But don't worry, at the end of the day, I can say that I had an amazing day and I get to eat Sghetti Squash. And no! I like spelling it that way thank you very much. So, for all of you who aren't awkward like me, I hope you have an amazing rest of your day. And for those of you who are awkward like me, well I guess we can just say, "Oh boy," and walk away. That's all....


Ingredients
*Serves about 3 people*
  • 1 medium spaghetti squash
  • 2 Tb. extra virgin olive oil
  • 8-9 white mushrooms
  • 4 medium garlic cloves
  • dash of parsley
  • salt and pepper to taste
  • parmesan (optional)
  1. Heat oven to 375 degrees
  2. Cut the squash down the middle
  3. Clean out the "guts" of the squash (the seeds and excess stuff in the middle)
  4. Place the squash, rind side up, on the middle oven rack
  5. Cook for 40 minutes 
  6. When it comes out, take a fork and scrape from the top to the bottom. (You should easily have separation of the spaghetti like strings)
  7. Heat your olive oil in a large frying pan over medium heat
  8. Once oil is heated, throw in you mushrooms and seasonings
  9. Let sauté for about 4 minutes, stirring frequently
  10. After 4 minutes, throw in garlic and let cook for an additional 3 minutes
  11. Turn off the heat and stir in the spaghetti squash into the pan.
  12. Top with parmesan (optional)
  13. Serve & Enjoy!!

"Morning Lazy!" Smoothie

Yesterday, because the Juniors were taking the ACT, we got the day off. It was very nice, I am not going to lie. I slept in a little, and then decided a smoothie sounded nice. So upstairs I went to make one. I had some frozen fruit in my freezer which worked great. I had frozen blueberries and oranges. Throw in a fresh banana into the mix, and you got yourself one fruity breakfast. The rest of the day, I was fairly lazy. (Even though let's face it. Did I really need to say that? No. You already knew! I mean c'mon! I had a Tuesday off!) Well, if you ever feel like a fruity pick-me-up in the morning, and you don't feel like something too heavy, then this is your kind of solution!








*Serves roughly 2 people*

Ingredients
  • 2 bananas
  • 2 frozen oranges
  • 2 large handfuls of frozen blueberries
  • 1/2 C plain Greek yogurt
  • 3 Tb. agave
  • 1 Tb. ground flax seed
  • 1/4 C of rice, almond, or dairy milk (only if it needs to be thinned out)
  1. Mix in a blender and serve.

Smoothies

Monday, March 4, 2013

Medallion Vegetable Soup

I recently received my medallion for personal progress. For those of you who don't know what personal progress is, it is a program through the Church of Jesus Christ of Latter Day Saints that the young woman work on. You study (through scriptures, and other resources) eight personal values. The eight values include faith, divine nature, individual worth, knowledge, choice and accountability, good works, integrity, and virtue. For each value, you study about it, apply it to your life by completing three experiences related to that value, and then complete a ten hour project. The idea is that you work on it continually from the age of 12-18. Its something good to keep young woman grounded with good values and their beliefs through their teenage years. It was really special to me and completing it helped me grow personally in my faith. At the end, you receive a recognition award and a really pretty medallion on a necklace. I wear it everyday and it honestly brings me such joy and confidence because I remember that I am a daughter of God who loves me, and I love him. So in honor of this monumental time for me, I made my favorite soup. I found the recipe in a health magazine once upon a time and I have lost it ever since. So I just tried to remember it from the top of my head and I think I got pretty close.


Ingredients

  • 2 medium parsnips peeled, chopped
  • 2 medium carrots peeled, chopped
  • 5-6 leaves of collard greens
  • 1/2 yellow onion
  • 2 Tb. olive oil
  • 15 oz. of black eyed peas
  • 32 oz. low sodium natural vegetable broth
  • 2 Tb. apple cider vinegar
  • sea salt and pepper
  1. In a deep soup pan, heat oil over medium heat.
  2. Sauté the parsnips, carrots, onions together until all are softened (about 8 minutes)
  3. Cut off the stems of the collard greens and cut up the leaves
  4. Throw the greens in with the sautéed parsnips and carrots
  5. Let sauté for 5 additional minutes
  6. Pour in vegetable broth and vinegar
  7. Stir
  8. Let sit for 10 minutes
  9. Stir in the black eyed peas
  10. Let simmer for an additional 30-60 minutes or until beans are softened and flavors are mixed.
  11. Serve warm and delicious! OH! But don't burn your tongue! That is always sad because then you can't taste anything else delicious for a week! Let's not do that because I have a lot of delicious recipes to share this week! Enjoy your soup!

Soups

Born to Be Mexican "Tostones"

So I think I was born to be Mexican or South American or Latin or something. I guess somehow it just didn't work out. First of all I was born with dark skin and black hair, not even a joke. You see, we're talking about really dark skin and a head full of jet black hair. Yeah, okay that in and of itself just proves my point. But then! Oh yes...there is more. I have taken four years of Spanish and I think it comes fairly easy. And I simply love the language. I feel a special connection with it. Whenever I see Spanish translations in public, or whenever I hear Spanish recordings or what not, it just feels so special. That and I go around speaking little Spanish phrases in my house (which I would not suggest if you want to avoid annoying your family). And lastly, the food is pretty good. But were talking the authentic stuff. Not Taco Bell. I can't be hypocritical and say that I only eat authentic Mexican food when in all actuality I don't, but still. When I say Mexican food is good, I'm talking about legitimate corn arepas or something like fresh beans and rice. Hmm. Well, I guess that's all I have to say about that. I was born to be Mexican (or South American or Latin, whatever would have worked). But that's all good. I like my nationality too. :)

Well for Spanish class, I had to look into a food dish from "el Caribe" (the Caribbean) and I found these. Tostones. So you have probably seen these funky looking fruit lying around your local grocery store and can't decide if its just a non-riping banana or a rotten banana. Well my friends, these would be plantains. I would not suggest eating them plain. You will feel like you are eating chalk. But! If you go the South American route and cook them in oil, they are delicious little snacks that serve as a good replacement for chips if you are dying for Lay's or whatnot.


Ingredients
  • plantains
  • extra virgin olive oil
  • sea salt
  • ice water
(amounts vary depending on how much you are making. Usually for every one plantain, you will need about 2 tablespoons of oil)


  1. First, you slice the plantain's peel down the middle in order to peel it more easily.
  2. Once you have the main part out of the peel (looks like a banana), chop it into little 1/2" thick circles.
  3. Heat olive oil in a pan over medium heat.
  4. Toss your chopped plantains in and let each side cook for about 3-4 minutes.

 
5. Take the chips out and flatten them with a fork.
6. Throw the flattened circles into ice water for about ten seconds.
7. Heat up some more oil in the pan again.
8. Refry them the way you did before. They should be slightly crispy.
9. Dash with sea salt and enjoy.
 
 
 

Friday, March 1, 2013

Weekend Garlic Roasted Radishes

It is the end of the week. I think we all deserve a high five and a pat on the back. And maybe even a good's night rest. That would be nice too. I have decided I am going to use this weekend to catch up and rest. I am going to sleep, run (hopefully, maybe, kinda), go grocery shopping, clean, read scriptures, clean some more, do homework, finish projects, sleep, eat. Doesn't that sound like a good weekend? It will be good. And I just have a feeling that Sunday will be great. They always are. Church is amazing and a good day to rest. Well I heard about how good radishes are for you and I had a craving for something garlicy. So put them together and you get Garlic Roasted Radishes. A good way to end the weekend.









Ingredients:
  • 4 bunches of radishes
  • 2 tablespoons of extra virgin olive oil
  • 4-6 medium cloves of garlic
  • dash of sea salt
  • dash of black ground pepper
  • dash of thyme


  1. Heat the oven to 450 degrees and place your baking sheet on the middle rack.
  2. Let the sheet get really hot while you rinse off you radishes
  3. Cut off the ends of the radishes
  4. Mix the oil, garlic, and seasonings in a medium bowl
  5. Throw the radishes in the bowl and coat each radish with the oil/seasoning mixture
  6. Pull out the rack and pour out the radishes onto it
  7. Throw it back in the oven and let it cook for 4-6 minutes
  8. Stir around and flip over the radishes
  9. Allow to cook for about another 3 -5 minutes or until golden brown
  10. Enjoy! They're super yummy, juicy, and flavorful!