Chicken and Artichoke Cauliflower Crust Pizza

Chicken and Artichoke Cauliflower Crust Pizza

Being back solidly on a low carb, paleo type diet has caused me to "re-visit" some of my old favorite recipes.  Back in about 2001, in my Extreme Lo-Carb Cuisine book, (published by Adams Media, Inc.), I published the first "Rice-A-Flower" recipe, and with it "Fried Rice-A-Flower."  It's amazing what I'm seeing on the internet now!  Folks are taking that kernel of an idea the Lord gave me way back when and doing some crazy amazing things with it!  I'm seeing all sorts of bread products made from eggs and cauliflower.  Crazy cool!  So, the other day I made one of them, of course with my own personal twists.  My friends asked if I would please type it up.  Here it is, all dressed up in it's "Sunday best" as Chicken and Artichoke Cauliflower Crust Pizza.  Enjoy!

Chicken and Artichoke Cauliflower Crust Pizza
Serves 4

In a food processor, finely chop one head cauliflower -- about 4 cups.  I find it easiest to use the chopping blade and feed the florets through the chute one at a time.  There's much less stopping and having to scrape the sides and such.

Bring a pot of water to a boil and add the riced cauliflower.  Boil it for about 4 minutes, then drain it through a cloth-lined strainer.  Watch out for boil-overs!  Set the strainer aside to drain and let the cauliflower cool down enough to work with.  If there's a hook available the cloth can be tied up and hung like cheese to drain.  Once it's cool enough to handle, squeeze out as much water as possible.  I ended up with only about a cup of cauliflower left once it was cooked and drained.

Line a large ("quarter sheet"), baking sheet with parchment paper and spray it with cooking oil spray. Set this aside.  Pre-heat the oven to 425F.

In a mixing bowl with an electric mixer combine well:

The cooked, drained, riced cauliflower (above)
4 eggs
2 cups shredded mozzarella cheese
1 tablespoon Italian seasonings
4 teaspoons fresh, minced garlic (about 4 cloves)
1 1/2 teaspoons dried, minced onion
1 teaspoon Real Sea Salt
1/4 teaspoon paprika

Using a large spatula or the back of a spoon, smooth the batter over the parchment lined baking sheet to form a crust.  Bake it until it is becoming lightly browned, about 20 - 25 minutes at 425F.

At this point, several things can be done with the crust -- it can simply be topped with an additional 2 cups of cheese and baked for another 7 minutes or so until the cheese is melted.*  OR it can be topped with marinara (red) sauce and traditional pizza toppings and baked as suggested...


OR, it can be made into Chicken and Artichoke Pizza!  Instructions below:

Spread about 1/2 cup Ranch salad dressing (good quality) atop the crust.  Top with:

2 cups chopped, cooked chicken
1 - 5 ounce jar natural artichoke hearts, drained and cut into smaller pieces

Additional, optional ingredients:

1 - 10 ounce can natural olives, sliced
4 mushrooms, sliced

Top the pizza with 2 cups shredded Italian-style cheese and about 1/4 cup Parmesan cheese.  Lightly sprinkle the cheeses with 1/2 teaspoon garlic granules and 1/2 teaspoon dried basil leaves.

Bake it at 425F for about 7 minutes, or until the cheese is melted.  Enjoy!


*Last time I made it with just the cheese topping.  I took two leftover pieces and put them cheese-side together and grilled them to make a Cauliflower Grilled Cheese Sandwich!  Yummy!

Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Craft Ideas for Old CDs, Toilet Rolls and Oatmeal Containers

Craft Ideas for Old CDs, Toilet Rolls and Oatmeal Containers


Here are some craft ideas:

CDs --

http://familycrafts.about.com/od/cdcrafts/tp/CDCrafts.htm  This link has a LOT of them and most are good!

This one is for making coasters http://www.cutoutandkeep.net/projects/cd-coaster-recycling

Toilet rolls --

http://www.kidskubby.com/toilet-paper-roll-crafts/ I like the car at the bottom!

Some really cute animals with construction paper http://www.easy-child-crafts.com/toilet-paper-roll-crafts.html

http://blog.hgtv.com/design/2012/05/21/designer-macgyver-surprising-toilet-paper-roll-arts-crafts/  I like the little pouches and flowers :)

Oatmeal Containers --

Wow!  24 neat crafts!  http://craftingagreenworld.com/2015/01/28/fun-crafts-for-kids-oatmeal-containers/

http://www.thriftyfun.com/Crafts-Using-Oatmeal-Containers.html  I really like the one for toilet rolls! 

Whipped Caramel Cheesecake Mousse Low Carb

 Low Carb Whipped Caramel Cheesecake Mousse

Whipped Caramel Cheesecake Mousse Low Carb

This is super yummy and super easy and super low carb.  What else do you need?

Low Carb Whipped Caramel Cheesecake Mousse
Makes about 4 servings

In a mixing bowl with an electric mixer beat 1 - 8 ounce package softened cream cheese until it is light.

Add:

1/2 cup plain yogurt 1/3 cup coconut sugar
2 packets stevia sweetener
1 tablespoon vanilla extract
Pinch Real Sea Salt 

Beat the ingredients until they are light and fluffy.  Serve and enjoy!

Low Carb Key Lime Cheesecake Bars

Low Carb Key Lime Cheesecake Bars 

Low Carb Key Lime Cheesecake Bars

Oh baby, are these good!  The ingredients are all low glycemic, but there's some serious yumminess going on here with these Low Carb Key Lime Cheesecake Bars.


Low Carb Key Lime Cheesecake Bars
Makes about 16 bar cookies

Preheat the oven to 350F.  Spray an 8"x8"x2" baking pan with olive oil spray and set it aside.

In a mixing bowl with an electric mixer, beat 1/3 cup softened butter until it is light.  Add 1/3 cup coconut sugar and beat it until it is combined.

Add all at once and mix until the dough cleans the bowl:

3/4 cup almond flour
2 tablespoons ground flax seeds
2 tablespoons coconut flour

Press the dough into the prepared pan and bake it for about 15 minute, until the crust is becoming golden.  Allow the bars to cool for about 20 minutes before proceeding to the next step.

In a mixing bowl with an electric mixer, cream together:

1 - 8 ounce package cream cheese
1/4 cup Stevia in the Raw, measurable
2 tablespoons coconut sugar

Add, and continue mixing until the mixture is smooth:

2 tablespoons lime juice
2 tablespoons plain yogurt
1 egg
1 teaspoon vanilla extract
1/8 teaspoon Real Sea Salt

Spread the cream cheese mixture over the cooled crust.  Bake the bars at 350F for about 25 to 30 minutes.  Allow them to rest in the oven with the heat turned off for 20 minutes before removing them from the oven.  Cool them completely before slicing into bars and serving.

Enjoy!

Davis Bacon Cauliflower Salad -- a delicious low carb potato salad alternative

Davis Bacon Cauliflower Salad

Our dear friends, the Davis', came over for dinner tonight.  I made this salad to have with dinner, so it bears their name.  When I was making dinner preparations, I had thought about making a potato salad; but really wanted to do something more in line with my low carb eating plan.  This mock potato salad  uses cauliflower, uncured bacon, cheese, olives and artichoke hearts to make a very decadent feeling, yet simple low carb salad.


Davis Bacon Cauliflower Salad
makes 4 to 6 servings

Cut up 1/2 of a 12 ounce package uncured bacon into 1/2" pieces.  Cook it in a small frying pan over medium heat until it is browned, about 5 minutes.  Remove the bacon from the heat and drain it on a paper towel.  Set it aside.

Bring about 8 cups of water to a boil.  Meanwhile, cut 1/2 head of cauliflower into bite-sized pieces, (about 1/2" to 3/4" pieces.)  When the water is boiling, add the cauliflower and cook it for about 4 minutes, or until it is tender.  Drain the cauliflower and, to stop it from cooking any further, run cold water over it, stirring it gently, until it is completely cooled.  Allow the cauliflower to drain thoroughly.

In a bowl combine well:

The cauliflower pieces
The cooked bacon bits
1/2 cup olives, cut into halves
6 to 8 artichoke heart pieces, (about 1/2 jar), each cut in half length-wise
3/4 cup shredded cheese (I used Mexican Style, but Italian, cheddar or Jack would all be fine)
1/2 cup ranch salad dressing
1 teaspoon dried onion
1/2 teaspoon lemon pepper
1/2 teaspoon chives
1/4 teaspoon dill weed

Add additional ranch if needed to coat all of the salad ingredients.  Chill any leftovers, if there are any :)

Enjoy!

Spinach Puff for One -- Revisited

Spinach Puff for One -- Revisited

This was one of my favorite recipes from my first book, "Low Carb Cooking at Sharron's Place."  It was also in my 2nd book, "Extreme Lo-Carb Cuisine," published by Adams Media, Inc.  I'm back to eating much lower carb, so I fixed this for myself this morning.  Yup!  It's just as yummy as I remember it!  It is very rich, though, so be sure to be hungry.



Spinach Puff for One -- Revisited

In a small bowl combine and set aside:

1/4 cup cream cheese, softened
2 eggs
1/4 teaspoon Everything Seasoning blend or seasoning salt of choice
1 tablespoon Parmesan cheese

Melt over medium heat in a small sauce pan:

1 1/2 teaspoons butter
1 1/2 teaspoons coconut oil

Add and cook until softened:

1/4 cup finely diced sweet onion
1/4 cup diced mushrooms
1/2 cup fresh spinach, chopped
1/4 teaspoon Real Sea Salt or pink sea salt

Pour the egg mixture over the veggies in the pan.  Reduce the heat to low and cover the pan for about 5 minutes or until the egg mixture is set and puffy.

Top the egg mixture with:

2 slices Swiss cheese
1 teaspoon chives

Re-cover the pan, remove it from the heat and allow it to set up for about 3 minutes.  Serve and enjoy!

Golden Chicken Veggie Soup -- Quick and easy low carb, paleo comfort!

Golden Chicken Veggie Soup

This soup is so delicious, as well as being quick and easy to make.  It starts out with some made-ahead chicken broth, (or organic broth from the store), pre-cooked chicken, and quick cooks the veggies.  It takes less than 30 minutes start to finish.  It's, also, very nutritious with all the garlic and onions and home made broth.  It's good and good for what ails ya'!

Golden Chicken Veggie Soup 
Makes about 4 servings

In a soup pot, place about 2 cups home made chicken broth or organic broth from the store.  Add the following veggies to the pot:

1 Yukon Gold potato, parsnip or turnip, peeled and 1/2" dice, about 1 cup total (don't use the potato for low carb) 
1 onion, about 3" diameter, 1/2" dice
4 cloves garlic, minced, about 1 tablespoon, chopped
4 mushrooms, sliced, about 1/2 cup

Cover the pot and bring it to a boil.  Reduce the heat and simmer for about 5 minutes, or until the potatoes are fork-tender.

Add:

6 cups home made chicken broth (as above)
3 cups diced, cooked chicken
3 cups chopped, fresh spinach
(See *Note about the following herbs and spices)
1 teaspoon Rosemary, finely chopped
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
1 teaspoon chopped chives
6 fennel or anise seeds
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Real Sea Salt (or to taste)

*Note:  If all the herbs are not available, just omit them or substitute others.  Herbs are both nutritious and delicious!

Bring the soup to a boil, and skim off and discard any foam that comes to the surface.  Reduce the heat to simmering and add:

2 to 3 tablespoons non-GMO cornstarch or potato starch (or whatever thickener is appropriate) mixed into 1/4 cup cold water (optional)

Stir the soup until the starch is evenly distributed throughout.  Serve and enjoy!

Golden Coconut Pecan Cookies -- Low carb deliciousness!

Golden Coconut Pecan Cookies

This is a simple paleo friendly, reduced carb cookie recipe that is really delicious and easy to make.

Golden Coconut Pecan Cookies

Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

2/3 cup coconut sugar
2/3 cup Stevia in the Raw, measurable (or other low glycemic sugar replacement)

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Add, continuing to mix:

1 cup unsweetened shredded coconut
3/4 cup almond flour
1/4 cup ground flax seed

Finally, stir in: 

1/3 cup pecan pieces


Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10-13 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  Store covered with waxed paper or paper towels between the layers. 

Enjoy!