cauliflower crust pizza

Where do the weekends go?  It was a blustery, cold snowy wintery one here; which meant a lot of time was spent indoors.  In between the usual cleaning, laundry, running errands and what ever else seems to consume my time on weekends, I made this for dinner.  Pizza is definitely in my top five fave foods to eat.   I saw this recipe on Pinterest last week and thought the timing was especially fitting given the low-carb plan I'm on right now.  

Mike and I are both pretty particular about our pizza crust.  Nothing beats a thin, almost cracker like crispy crust versus a doughy, bread like crust.  I wasn't expecting this to taste at all like regular pizza crust and well, it didn't.  But it also didn't disappoint.  I certainly need to tweak a few things, like squeezing out the excess water in the cauliflower to avoid soggy crust.  Overall the taste was delicious and savory and something we'll definitely be making again.  Soon.

cauliflower crust pizza

source: recipegirl

1.5 cups cooked, shredded cauliflower
1 cup shredded mozzarella cheese (or any other cheese)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

toppings:

san marzano tomatoes for the sauce, oregano, olive oil
shredded mozzerella cheese
green pepper
pineapple
mushroom
ham

Directions:
Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of 1 1/2 cups of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes  Give the cauliflower a chance to cool.

Preheat the oven to 450 degrees F.
Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
In a medium bowl, mix 1 1/2 cups cauliflower crumbles with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.  (I will bake longer next time for a crispier crust)

Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge.
Sprinkle 1/4 cup cheese on top. Add the toppings, spreading it out around the pizza. Sprinkle the remaining cheese on top.

Broil the pizza 3 to 4 minutes,or until the toppings are hot and the cheese is melted and bubbly.
Cut into slices and serve immediately.

sunday blessings

love this new band....

21 days

They say it takes 21 days to make a habit.  It's the 21st day into the New Year.  How many people who committed to start a diet, join a gym or quit a bad habit are still on track?  

The holidays were definitely a time of over indulgence for me with not a whole lot of exercise thrown in.  If I'm going to be honest here, it wasn't just over the holidays.  It's really been for the past four months that my eating habits got a bit out of hand again and I was exercising less and less.  Life got busy and I just made excuses.  So I along with thousands (or so it seems) of others, I went back to the gym this January.  And you know what, I still love it.  I didn't go to run on the hamster wheel (aka treadmill). I have one of those in my basement,  I went to lift. 

Lifting weights is where it's at for me.  My fingers wrapped around the cold steel metal, lifting to build a stronger, leaner me.  Training allows me to achieve that complete body transformation that doing endless hours of cardio just won't give me. Weight training rewards you with beautiful, lean muscle. 

And trust me, if your a girl, weight lifting won't give you big, bulky muscles.  You see that picture of me below.  That took a good solid two years of HEAVY lifting and very clean eating to get that amount of muscle.

So here's my kick in the pants/reminder when I just don't feel like going to the gym after work every day...

I lift weights...

to lose body fat

to gain strength
to build stronger bones = decreased risk of osteoporosis
to reduce the risk of heart disease
to reduce the risk of diabetes
to raise my metabolism (burn more calories when at rest!!!!)
for psychological benefits = gaining strength can be empowering and it's a real boost to one's self confidence and self esteem

So let me just say, if you're reaching for the pink dumbbells, it better be your warm up. 

Lift heavy.  Be strong.

new years eve

2011 is closing fast and with the dawn of a New Year quickly approaching, it seems a most appropriate time to reflect on 2011....in pictures. 

a year in photos...

a year of food...

Happy New Year to you all!

merry christmas

source

For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.    Isaiah 9:6

Merry Christmas to you all.

winter solstice

Happy Winter Solstice!

You certainly wouldn't think today was the first day of  winter with the mild weather we have had all month and continue to enjoy. Or  should I say I have enjoyed.  I'm not one for anything winter.  I really was born into the wrong climate.  No skiing, skating or snowman building.  I'll take the beach and a green Christmas any day!  (the photo above was taken last winter) 

Speaking of Christmas, can you believe it's only 3 days away!  I am still not finished my shopping or baking. Today's my last day at work, so all this will get done and 24 hours from now I'll be ready. 
In case you need a quick recipe to add to your Christmas festivities, here's a one for eggnog fudge. 
It's creamy and rich and oh so sweet.  You'll love it. 

Eggnog Fudge
source: browneyedbaker

Yield: 64 pieces
 
2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch of salt
10½ ounces white chocolate, chopped
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

this weekend...

this weekend...I baked to my hearts content.  Christmas cookies, truffles and fudge. 

I listened to Christmas music. 

I decorated the tree.

I did not start my Christmas shopping as I had intended.  Why is it that I start this later and later every year?  I know there's only two weeks left, but for now, I'll just sit by my tree and enjoy one of these little gems. 

Here's the recipe...

Snowballs
adapted from in the little red house
3/4 cup butter, room temp
1 tsp vanilla
1 Tbsp water
1/8 tsp salt
1/3 cup sugar

1 1/2 cup all purpose flour

1 cup chocolate chips
1 cup chopped pecans
Powdered sugar, for dusting

1. Cream butter, vanilla, water, sugar and salt.  Add flour and mix well. 
2. Stir in chocolate and nuts.
3. Form into 1" balls.
4. Bake at 350 for 20 minutes.
5. Cool for a few minutes.
6. Roll in powdered sugar or sprinkle on top while still warm.