BBQ Chicken Cauli-Crust Pizza

I love pizza on a ninja turtle level but if there is a way I can make it delicious, easier on the waistline, and sneak veggies in the process then count me in. I hear the complaint that cauliflower crust pizza takes too long to make but really unless you’re popping a DiGiorno in the oven, all homemade pizza takes prep work. You can change toppings but I always make mine BBQ Chicken because its obviously the best kind :).

caulicrustCrust Ingredients:

  • 1 Large head of cauliflower
  • 1 Egg
  • 1/2 cup Mozerella cheese
  • 1/2 cup Shredded parmesan cheese
  • 1/2 tsp Garlic powder
  • Pinch of Salt


  • 1 1/2 cup (or two small breasts) Chicken Breasts, cooked and shredded (I just stick frozen breasts in the crockpot with 1 cup of broth on low for 8 hours)
  • 3/4 cup reduced fat cheese (I use 1/2 moz and 1/2  cheddar combo)
  • 1/2 cup BBQ sauce (I try to find a low sugar sauce like Stubbs)
  • 1/3 cup Sliced red onion
  • Fresh cilantro

To make crust: Preheat oven to 425 degrees. Cut cauliflower into quarters and grate florets (or throw florets into a food processor and pulse until its a rice-like texture). Heat the grated cauliflower in the microwave, uncovered, for 8 minutes. Stir and let cool. Add the rest of the crust ingredients and form into a 1/2 inch crust shape on a piece of foil or parchment. Bake for 25 minutes or until slightly golden brown.


Mix the pre-cooked chicken with bbq sauce and spread onto the crust. Add the sliced onion and cheese. Bake for 8-10 minutes. Sprinkle with cilantro and enjoy!


Makes 8 slices

Nutrition Stats for 1 Slice:

Cals: 125

Protein: 11 grams

Carbs: 6 grams

Fat: 6 grams


Crispy Chicken Strips & Honey Mustard Dipping Sauce

These photos aren’t pretty; I’m really not a food photographer but I promise these taste amazing. I love these with homemade sweet potato chips (I might share that recipe soon). It tastes just as good as a basket of deep fried gluttony.

chicken strips

  • 1 lb or less Chicken breasts, cut into strips
  • 2 egg whites  (or one whole egg)
  • 1 cup Panko Crumbs (or almond meal for a paleo take)
  • 1/4 cup Parmesan Cheese (grated)
  • 1 tsp Salt
  • 1  tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 2 tsp Dried parsley (optional)

For the sauce:

  • 1/4 cup Plain greek yogurt
  • 1 Tablespoon grainy Dijon mustard
  • 1 Tablespoons Honey


Preheat oven to 400 degrees. Whisk the egg whites in a bowl and mix the remaining ingredients together on a plate. Dip chicken strips into the egg whites and then roll them in the crumb mixture. Bake on a baking sheet with a cooling rack (this prevents you from having to flip them to get the other side crispy. Bake for about 15 minutes, depending on the thickness of the meat. Meanwhile, mix the Honey Mustard sauce ingredients together. Then dunk to your heart’s content. Serves 4

Nutrition Stats: For 3-4 strips and 2 tbs of sauce

Cals: 254

Protein: 33 grams

Carbs: 21 grams

Fat: 3 grams

Sugar: 5 grams



Chicken Strawberry Spinach Salad with Poppy Seed Dressing

I’m not a salad person with the exception of this one.  I requested this be a side at our wedding and I eat this salad so often I wonder if I could pass a drug test with my high level of poppy seed consumption. I got really excited when I saw that Red Robin had a seasonal strawberry spinach salad last summer and then found out it had 600 calories. Personally, I’d rather just eat a burger and bottomless fries for that amount. Luckily, it was super easy to make a healthy version at home. The dressing is super good and it won’t end up expiring in the back of your fridge like all the others you buy with good intentions (let’s be honest).


The dressing recipe makes enough for 5-6 salads, it keeps well bottled in the fridge.

For the salad:

  • 2 Cups of Baby Spinach
  • 5 Strawberries, Sliced
  • 4 oz Grilled Chicken Breast
  • 2 Tbs Toasted Almond Slices
  • Optional additions: Blueberries, Sliced Red Onions, Arugula, Feta Cheese


Mix together:

  • 1 tsp Poppy Seeds
  • Juice of one Lemon
  • 3 tsp Olive Oil
  • 5 Tbs White Wine Vinegar
  • 2-3 Tbs of Stevia to taste

Nutrition Stats: (for salad with 1 serving of poppy seed dressing)

Cals: 228

Protein: 28 grams

Carbs: 14 grams

Fat: 10 grams

Sugar: 4 grams

(Dressing adapted from Little B’s Healthy Habits)