Cauliflower Pizza

Who doesn’t love pizza, right?  When it’s pizza night in my house, and my kids are enjoying a hot, cheesy pizza, I definitely don’t feel like I’m missing out with this Paleo-inspired version. It’s healthy, wholesome and just as delicious. Plus, my variation is easy to make because you don’t have to steam the cauliflower, which can be time-consuming and messy. It’s the perfect recipe when you want to fulfill that pizza crave without the calories!  MmmIMG_2090

Ingredients:

  • 1 small head cauliflower, shredded
  • 2 eggs
  • 1 garlic glove, minced
  • 1 Tbs coconut flour
  • 1 tsp dried parsley flakes
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

*Toppings – customize to your preference

  • 1/2 cup tomato sauce
  • Bell pepper, sliced
  • Onion, sliced
  • Hot peppers
  • Mushrooms
  • Avocado
  • Shredded chicken or sliced cooked turkey sausage
  • Cheese as a non Paleo option

Directions:

  • Preheat oven to 400 degrees F
  • Shred cauliflower in a bowl
  • Add all other ingredients and mix until combined
  • Line baking sheet with parchment paper and spray with non stick cooking spray
  • Spread out cauliflower mixture on baking sheet and spread out to approx. 1/3 inch thickness
  • Bake for 35-40 min
  • Remove from oven and place toppings of choice
  • Place back on oven for another 25 – 20 min, until veggies are tender
  • Once out of oven, cut up avocado slices and place on top
  • Serve and enjoy!
  • Tip: I like to buy cauliflower when it is one sale at the store.  Then pre shred and freeze.  Makes for quick and easy cauliflower pizza!!

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Asian Ground Chicken Stir Fry

One of my secrets to adding more vegetables into my diet is to make a big batch of my awesome Asian Ground Chicken Stir Fry. Asian flavours with crisp veggies, and topped with creamy avocado for the perfect pairing!IMG_1965 This delicious meal is quick and easy that takes less than 30 mins to make. Mmm…

Quick Tip – Prepare a big batch at dinner time and use the rest for a fast, pre-prepared lunch later in the week.

Ingredients:

  • 1 Tbs coconut oil
  • 2 lbs ground chicken
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 cup shredded carrots
  • 1 bag shredded veggies mix sold at local grocery store  (I prefer the brussel sprout, nappa cabbage, kohlrabi, broccoli, carrot & kale mix)
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 2 tsp dried parsley
  • 2 Tbs sesame seeds (reserve 1 Tbs sesame seeds for garnish)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Tbs cup coconut aminos (or you can use 2 Tbs soy sauce for non paleo option)
  • 1 Tbs sesame oil
  • 1/4 cup green onion, chopped

Directions:

  • Heat coconut oil in pan
  • Saute onions with a sprinkle of salt until translucent
  • Toss in garlic and ginger; cook until fragrant
  • Add in ground chicken and cook until browned
  • Stir in seasonings, coconut aminos, and veggies, cook for 5 – 7 min
  • Drizzle with sesame oil and top with remaining sesame seeds and chopped green onion
  • Top with sliced avocado – serve and enjoy!

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Sweet Potato Loaded Nachos

Weekends are meant for letting loose and having fun – and these sweet potato nachos will help do the trick. Perfect for a Friday or Saturday night when you’re in the mood to unwind with some fun finger food, with all the fixings.

These nachos look and taste like a cheat meal, but they’re NOT. So go ahead and indulge in a grande-sized platter of nacho heaven – paleo and Whole30 approved! This is healthy twist on a classic recipe made with bold flavours that, when combined with the sweet potato, is the perfect combination to kick-start your weekend the right way.

Load these nachos up and enjoy! Mmm…

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Ingredients:img_1866

  • 2 large sweet potatoes
  • 2 Tbs avocado oil
  • 1 Tbs coconut oil
  • 1 lb ground chicken (or ground turkey or beef)
  • 2 garlic cloves, minced
  • 1 small sweet onion, diced
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup water

Toppings: Avocado, Hot Peppers, Olives, Cilantro, Franks Red Hot Sauce Original; Non paleo options – cheese and sour cream.

Directions:

  • Preheat oven to 400 degrees F
  • Thinly slice sweet potatoes and lightly coat with avocado oil.
  • Place on baking sheet covered in parchment paper.
  • Bake sweet potato for approx. 25-30 min( 15 min one side, flip and bake 10 min on other side)
  • In skillet, add coconut oil, and sauté onions until translucent. Sprinkle with a ½ tsp of salt while cooking.
  • Add in ground chicken, cook until browned.
  • Add in minced garlic and all other spices, mix through.
  • Add in water, let cook on low for 5 min and set aside.
  • Once sweet potato is cooked and crisp, line on a large serving dish evenly, place ground chicken evenly on sweet potato. (or you can place on dinner plates for single servings)
  • Top with toppings of choice. I like avocado, olives, hot peppers and Franks Red Hot Sauce
    Original.
  • Non-paleo option – add sour cream and/or cheese.
  • Makes approx. 4 – 6 servings as an appetizer, or 3 servings as a dinner.

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