Cauliflower crust pizza

From Paula Deen

Cauliflower Crust Pizza

INGREDIENTS

Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional

DIRECTIONS

1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Apple cinnamon quinoa bake

Adapted from Katie at the Kitchen Door

Apple Cinnamon Quinoa Breakfast Bake

INGREDIENTS

1 cup uncooked quinoa
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
2 apples, peeled, diced
1/4 cup raisins
2 eggs
2 cups vanilla soy milk
1/4 cup maple syrup
1/3 cup almonds, chopped

DIRECTIONS

1. Preheat the oven to 350°F. Lightly grease a 7-by-11-inch baking dish (an 8-by-8 works too).
2. In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
3. Sprinkle the apple and raisins on top of the quinoa.
4. In that same small bowl, beat the eggs. Whisk in the soy milk and maple syrup.
5. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
6. Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
7. Allow to cool, and then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or with a few dollops of Greek yogurt.

Spaghetti Squash "pasta" bake

Gluten-Free Cheesy Veggie "Pasta" Bake

INGREDIENTS

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
3. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
4. Allow to cool for five minutes, serve, and enjoy!

INFORMATION

Category

 

Main Dishes

Yield

 

6 servings

NUTRITION

Calories per serving

 

208

Shrimp and Cauliflower grits

From The Paleo Performance Cookbook by Stephanie Gaudreau

Garlic Lemon Shrimp and Cauliflower Grits

INGREDIENTS

1 small head cauliflower, cut into florets
1 tablespoon ghee
1/2 large onion, diced
1 1/2 cups chicken broth
1/2 cup full-fat coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1 pound shrimp, peeled and deveined
Zest of 2 lemons
1/2 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoon ghee
1 tablespoon lemon juice
Chopped parsley, to garnish

DIRECTIONS

1. To rice your cauliflower, use a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.
2. Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt, and pepper.
3. Turn up the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
4. Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt, and pepper. Toss to make sure it's very well coated.
5. Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they're no longer pink and are light golden brown.
6. Serve the shrimp on top of the cauliflower grits, add a drizzle of lemon juice, and chopped parsley as garnish.

Protein stuffed peppers

From Practical Paleo by Diane Sanfilippo

Italian-Style Stuffed Peppers

INGREDIENTS

2 bell peppers, halved and cleaned
1 tablespoon coconut oil
1/2 large onion, diced
Sea salt and black pepper, to taste
4 cloves garlic, pressed or chopped
1/2 cup diced tomatoes, fresh or canned
1 pound ground turkey
6 basil leaves, finely chopped
Extra basil leaves, for garnish

DIRECTIONS

1. Preheat oven to 375 degrees. Place the bell pepper halves in a roasting dish face down for 10 to 15 minutes. (You can skip this step if you want to keep the peppers more firm or raw.)
2. While the bell peppers are cooking, heat the oil in a large skillet over medium-high heat. Sauté the onions in coconut oil, adding sea salt and black pepper to taste, until they're translucent and slightly browned on the edges. Add the tomatoes and garlic, and simmer for about two minutes.
3. Add the meat, and cook until fully done. Taste the mixture, and adjust seasoning to your liking. Mix in the chopped basil.
4. Remove the peppers from the oven — they should be just a bit softened — and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for five to 10 minutes to allow the flavors of the bell pepper and the meat mixture to blend together more.