Saturday, October 29, 2011

Pumpkin Puree

I bought pumpkin puree in the hopes of trying a Pinterest recipe... but they all called for 10+ ingredients that I didn't feel like buying.

So, instead, I just formed my own simple recipe:

Sugar-free pudding mix (add milk as it calls for)
Can of pumpkin puree
1-2 tbsp. of sugar
Few shakes of cinnamon/pumpkin spice
One small shake of salt.

Mix and let sit. 


And if you like dipping your apples in something, you can either use that recipe, or another dip I tried:
1/4 cup of plain yogurt (fat-free if you want to be extra healthy)
1/2 Tbsp. of creamy peanut butter
3 Tbsp. of pumpkin
Add cinnamon, splenda, and pumpkin pie spice. (optional)


Rating: There's not enough of the milk, peanut butter, or sugar in either of these recipes that I would consider it unhealthy.



Sunday, October 16, 2011

Cauliflower Crusted Veggie Pizza

I know, it sounds weird, maybe even gross. If you eat turkey burgers, or ground turkey, instead of hamburger meat - and think it tastes the same... this is the same way. There is a little different texture, but same taste. We ate the entire pizza between two of us (shhh...)



1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

choose your preference of pizza sauce, shredded cheese and toppings.

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.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

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 that toppings need to be precooked since you are only broiling for a few minutes.


Rating: Since we made ours veggie only, there was no meat and, obviously, no bread - so healthy!



Saturday, October 15, 2011

Avocado and Grilled Corn Salad

This recipe (adapted from this website) makes a HUGE amount, so it's great for parties and whatnot... but if it's just one or two people in the house, I would recommend cutting the recipe in half. I would consider this more of a side dish or a snack, rather than a meal by itself (like stir-fry).


We ate it with grilled chicken, and then tried it with some corn chips. It makes a pretty good dip, but it's chunky - so don't expect it to be liquidy like salsa.


1 can of corn, sauteed
2 avocado’s, diced and sprinkled with lemon juice to prevent browning
2 cups of red tomatoes
1 small red onion, finely diced
¾ cup Feta cheese, crumbled
1 ½ cup of cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.


Cilantro Vinaigrette

6 Tbsp. Olive oil
1 tsp. Garlic powder
2 Tbsp. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small bowl and mix well. Taste and adjust seasoning as you desire. When ready to serve salad, add the dressing and gently toss.


Rating: This cost just over $10, and is a really healthy snack!