BBQ Chicken Cauliflower Pizza

Jesse and I have been together for nearly 4 years.  In that time, I’ve come to terms with the fact that I eat more than he does.  When you can admit this is when you know you’re comfortable with someone.

Some ladies are dainty eaters.  I’m not judging them.  If you can eat a piece of salmon and some zucchini and be done for the night, then more power to you.  I wish I wasn’t a hangry beast.  I’d probably save a ton of money.  I know the expectation that the woman in the relationship eats about half as much as the man, but that certainly isn’t the case for us.

I think early on in our dating, I probably ate less (at least in front of him), so he wouldn’t think I was the Cookie Monster (I am).  I distinctly remember having a conversation about this with my sister.  I’m 100% positive that at one point she said, “yeah, he doesn’t eat very much. Like pio pio” (FYI, pio pio is the sound little chicks make in Spanish).  This isn’t meant to criticize Jesse’s eating habit; him and his habits are perfectly fine.  I admire his ability to say no to certain foods, yet be able to eat half a wheel of brie.

Now that the new-ness ship has sailed, I can eat three tacos and be a happy camper (while lusting over gelato after dinner); he can eat sunflower seeds with beer and call it a night.  After all, it’s just food.  How much I eat in relation to him doesn’t define our relationship.  It’s just a funny quirk about us.

But some days, we’re equals on the eating front.  Last night, we both ate half a pizza.  Not a regular pizza.  This cauliflower pizza.

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It was delightful.  I bring this all up, because I was thinking about serving size for this recipe.

How many does this serve?  2 hungry people who went to crossfit earlier that day? 4 not so hungry folks? 4 normal people if complemented with a side salad? 6 children?  It’s not clear.

Make it and let me know how much you eat in one sitting.  Like I said, I ate half the pizza in one sitting.  It sounds obscene, but I promise you’ll want to eat at least half too.

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BBQ Chicken Cauliflower Pizza

10-12oz cauliflower (about 1/2 a large head), grated
1/2 cup pecorino romano cheese, grated
2 eggs
1/2 tsp salt
1 tsp italian seasoning
1/2 tbsp butter
1/4 onion, sliced
1 chicken breast
1/4 tsp chili powder
1/4 tsp paprika
few pinches of salt
1/2 cup BBQ Sauce
2-3 oz sharp cheddar, shredded (or more if you’d like)

There are three main components of this pizza.

1. Make the crust. 2. Cook the chicken and onions. 3. Assemble the pizza and bake.

I suggest doing it in that order but if you want to do 2 before 1, that’s cool too.  Let’s be flexible.

To make the crust:

Pre-heat oven to 425F. Grate your cauliflower.  I did this in the vitamix by cutting the cauliflower into pieces then pulsing it in batches until it looked somewhat like cauliflower rice.  Once it’s all grated, combine cauliflower, eggs, pecorino romano cheese, salt and italian seasoning.   Mix it all together.  Then press the mixture into a parchment paper lined baking sheet.  Try to get it as thin as you can so it will be crispy and not soggy.

Once you’ve got it as thin as you can, bake for 15 minutes, take out of oven until ready to assemble.

While the crust is baking cook your onions and chicken.  First, add butter to a skillet, then add the onions. Let those cook until soft (about 10 minutes or longer, let them hang out, they’ll get tastier), put onions into a small bowl or plate.  Cut the chicken into small pieces, then add chicken to the same pan where you cooked the onions.  Season with salt, pepper, paprika and chili powder.  Toss occasionally until cooked through, set aside.

Now that your crust is cooked, assemble the pizza.  Spread 1/2 cup BBQ sauce on pizza, top with onions and chicken, then put cheese on top.  I like to put the cheese on top of the toppings to keep the chicken and onions from burning.  Feel free to add a little extra pecorino on top if you’d like.

Bake 10-12 more minutes, until the crust is browned and crispy and the cheese is melty.  Allow to cool a few minutes, then slice and serve.

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Like I said, serving size? I’m not sure.  This pizza probably feeds 2-4.  If you’re like me and you eat a lot, you might want to double this and make two pizzas.  I did.

If you want to make two pizzas just so you have leftovers, that’s also a great idea.

Who eats more, you or your partner? or what’s your favorite pizza topping?

 

 

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Roasted Cauliflower and Lentil Salad

I’m currently having a bout of I-don’t-want-to-cook.

It’s a chronic syndrome.  I haven’t quite found the cure, but I have a remedy.

The situation is this:  I want to eat healthy meals, but I’m just not in the mood to prepare them.

An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things.  And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness).  Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch.  I got a salad at a local spot.  And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.

So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is to get a boyfriend who cooks having lots of healthy leftovers.  I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared.  My most recent creation is perfect for these days.  You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.

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Don’t worry, I didn’t go crazy with photoshop.  I used yellow cauliflower.  That’s why it’s so bright.  I’m currently making this again with purple cauliflower.  I’m going to bet that will look awesome as well.

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So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution.  Very little work and lots of deliciousness and nutrients.  So get your cauliflower/lentil on…

 

Roasted Cauliflower and Lentil Salad

3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)

1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)

Cook lentils for 20 minutes (or until tender) in boiling water.  While the lentils cook, pre-heat your oven to 400F.  Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper.  Roast for about 20 minutes, turning occasionally, or until golden and crispy.

Next make dressing.  Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper.  Now combine all ingredients.  Toss together lentils, cauliflower, cilantro, and dressing.  Top with goat cheese and serve!  This recipe will serve 4.

RoastedCauliflowerLentilSalad1

  Like I said, this recipe is super easy.  It only takes about 5 minutes of prep work.  The rest is pretty much just the oven and stove doing the work.  That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together. RoastedCauliflowerLentilSalad4

Sounds like a great idea to me.  I have some cauliflower in the oven, now all I need is Netflix.

 

What’s your quick and easy, to-go healthy meal?

Cauliflower Pizza Crust

I’m thinking of changing my blog subtitle to:  A blog about balancing health with a constant desire to eat cake.

Because that’s really what it’s about.  I love baking and making deliciously fatty food, but I spend the better portion of my life trying to figure out how to be healthy and fit.  It seems like the two just don’t go together, but I think I’m making it work and this is a prime example.

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It’s not “skinny” anything.  It’s Cauliflower Pizza.

I’ve been seeing Cauliflower Pizza crusts all over the internet for a while.  Cauliflower is slowly becoming the new Kale.   You know, the healthy thing that we all need to be eating all the time.  I still eat kale all the time, but I’m seriously enjoying finding new ways to cook with cauliflower.  Let’s let this food trend continue!

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Cauliflower Pizza

12 oz cauliflower (1 bag from Trader Joe’s), grated
1/2 cup percorino romano cheese, finely grated
2 eggs
salt and pepper to taste1/3-1/2 cup pizza/pasta sauce
1 cup Monterrey Jack Cheese, grated
Toppings: Caramelized Onions, Sausage, Any other toppings

Pre-heat oven to 425F.

In a bowl, mix together grated cauliflower, percorino romano, eggs salt and pepper.  Press onto a parchment paper-lined baking sheet.  Try to get it as thin as you can so the pizza turns out nice and crisp.  Bake about 15-20 minutes or until lightly golden.

cauliflower pizza

Remove from oven, spread with pasta sauce, then sprinkle with cheese and desired toppings.  I used pre-cooked sausage, caramelized onions, and artichokes.  Put back in the oven for another 10-15 minutes or until your pizza is nice and crispy and golden!

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Allow to cool a few minutes.  Then serve and enjoy! This recipe makes one large pizza.

I was a fan of this.  But let’s be clear.  Just like the two-ingredient paleo pancake DOESN’T actually taste like a pancake, this isn’t REALLY like pizza.  That said, it’s still super tasty!

Jesse and I agreed it really does taste like cauliflower and egg, which we were pleased with.  I think if I had pressed it more thinly throughout, it would have tasted better because the crispy edges were awesome!

So be sure to press it really thin when you try this!

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I definitely want to try making this again.  Next time I think I’ll do caramelized onions, goat cheese with prosciutto and arugula.  Sounds awesome right?  This is a good template recipe that you can adapt to fit basically any flavor profile, while staying a little bit healthier.

What would you put on your cauliflower pizza?

30 Day Paleo Challenge: Day 11

Two nights ago, I made a super tasty dinner.  I’ll tell you about it because it was also day 11 lunch.

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Seriously, it was ready in about 15 minutes from start to finish, and I thought it was pretty tasty.

Pork Loin and Sauteed Vegetables

Few slices of pork loinMixed vegetables of choice*
Garlic powder
Salt
Pepper
Olive Oil

That’s all you need.  Season pork loin with salt, pepper, and garlic powder.  Heat some oil (about 1/4 a tbsp is good for 5 pieces) in a pan on medium/high heat.  Add pork.  Cook 2-3 minutes per side.  Set aside.

porkloin

Add vegetables to the same pan.  Season with salt, pepper and garlic powder.  Sautee until tender.   Serve and enjoy!

*I used the asparagus stir fry mix from Trader Joe’s, but I won’t lie, while it’s convenient, the asparagus was really tough.  A lot of it was the tough ends that I would cut off on asparagus.  Half the time I felt like I was eating twigs and branches, so maybe steer clear of that?

Quick, easy and tasty.  And I always make too much for one person, so there were plenty of leftovers.

paleodinner

Day 11 was an interesting day.  Apparently, March is the month of Karla trying new things, because  I went to Bikram Yoga for the first time.  My co-worker talked me into going with her, since they offer new students 2 weeks of unlimited classes for $20.  I figured why not?

So the studio is located in The Camp (if you’re an OC local), and it was interesting.  I’ll start by saying, the place is stinky, which is totally expected given the heat and sweat and warm bodies.  Definitively, not cute.  I had been having anxiety all day about it.  I thought for sure I would die.  But good news, guys!  I didn’t die!

In fact it was sort of fun.  I’m not sure I love it, but I’ll definitely have to give it another try, especially since I’ve got two weeks of classes.

I will say I came home with a pretty bad headache that lasted pretty much all night and an overwhelming desire to take a shower.  I don’t think I’ve ever been that sweaty in my life.  As a self-proclaimed “yoga hater,” I’ll say I definitely enjoyed it more than I disliked it.

After a much needed shower, I surprisingly wasn’t hungry!  Can you believe it?  So I decided to make a dinner that takes a while and it included sweet potato fries!

bakedsweetpotatoefries

Apparently I’m late to the game, but if you cook your sweet potato fries on a cooling rack (over a baking sheet that is) you get crispy, evenly baked fries!  Who knew?

So along with my tasty, crispy fries, I had cauliflower puree (because I’m OBSESSED) and some rotisserie chicken left over from Sunday.  Delicious.  Simple.  I swear the cauliflower puree was the tastiest thing on the plate!

paleodinner3

On nights like this, when I’m not starving and I have a tasty dinner, I might even like Paleo… That’s probably because it just feels like I’m eating normal food I like, not making myself eat one thing when I really want another.

Have you ever tried Bikram Yoga?  Love it? Hate it? 

30 Day Paleo Challenge: Days 3 & 4… Epic Paleo Dinner

Cauliflower is totally having a moment.

I’m obsessed.  A few years ago, Kale was all the rage.  Now it seems like Cauliflower is all over the world (and by the world I clearly mean the big world of food blogs and Pinterest).  Since I’ve been eating the same things for breakfast and lunch that past few days (Day 1 and Day 2), I decided I needed to make something awesome for dinner and cauliflower would be included, because all the cool kids are doing it.

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Jesse and I have dinner together pretty much every Wednesday night, so this seemed like a good opportunity to show off my paleo cooking skills.

Chicken and Sage Mushrooms over Cauliflower Puree

inspired sorta by Real Simple

1 head of Cauliflower, chopped
2 slices of bacon
3-4 boneless skinless chicken thighs*
10 oz sliced mushrooms (I used baby bellas)
1 tbsp fresh chopped sage
1 clove of garlic, chopped
1 tbsp chopped parsley
salt
Pepper
Garlic Powder

Put cauliflower in a pot with some water to boil.  Boil about 20 minutes or until tender.

In the meantime, in a skillet, cook 2 pieces of bacon.  Remove from pan and allow to cool once cripsy, chop then set aside.  Season chicken with salt, pepper and garlic powder to taste.  In the same skillet, cook the chicken until done (about 5-6 mins per side).

Remove chicken from pan and turn off heat.  Reserve that pan to cook the mushrooms in, but make the cauliflower puree.  Drain the cauliflower and put in the food processor with salt and garlic powder.  How much?  It depends on your palette.  I use a good amount of both (maybe 1/2 tsp? start there then taste it add more if necessary). Puree until smooth.

Next make the mushrooms, turn the heat back on to medium and throw the mushrooms in the pan.  Cook about 5 minutes or until almost cooked through.  Add sage, garlic, salt and pepper and cook for another minute or two.  Add in bacon, toss and turn off heat.

Next assemble the dish.  Lay some cauliflower puree on a plate, top with a piece of chicken, some mushrooms, then sprinkle with parsley and serve!  This will serve 2-3 people, depending how hungry they are

*I fit more pieces of chicken in the pan and made about 6 so that I had leftovers.  You can do the same.  This will make meals a lot easier for the rest of the week!  But if you want to make this for 2, you can also just make 2 pieces of chicken and it all works out fine 🙂

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I fed this to Jesse and his first question was: “This is Paleo?”

Yes.  It is.  And super tasty too.  I felt totally gluttonous while eating this!

Paleo Challenge Update:

Day 3:

Day 3 was the hardest so far, but even then, it wasn’t so bad.  I was just hungry and munchy (maybe a little stressed?).  Luckily, I’ve been overpacking when it comes to food at work.  I also took a bag of almonds to stash at my desk.  I’m glad I had them yesterday, because it was Bagel Wednesday at work…

I ate my lunch with a stack of bagels in the background.

I stayed strong though! No bagels!

Day 4:

Better than Day 3.   Breakfast and lunch were the same as above.

For dinner, I came home and had leftover cauliflower puree with some mushrooms, the remains of a week-old rotisserie chicken (I really hate throwing food away!), a banana with almond butter and some mango chunks to kill my craving for cake.

Now I need another epic dinner idea for tomorrow!  Any suggestions?