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

Toppings:

  • 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.

Crust

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!

slice

Makes 8 slices

Nutrition Stats for 1 Slice:

Cals: 125

Protein: 11 grams

Carbs: 6 grams

Fat: 6 grams

Cream Cheese Swirl Protein Pumpkin Muffins

Pumpkin MuffinsI jumped on the pumpkin bandwagon for fall and made these beauties for the work week. I love having 2 of these for a snack with a cup of coffee or tea mid-morning. I’ve made these without the cream cheese swirl and they still turn out great. The protein powder isn’t necessary either – they are still a super healthy snack without it.

For the Muffins:

  • 1 1/2 cup Oat flour
  • 1/2 cup Stevia (or sugar)
  • 1/4 cup Vanilla protein powder (substitute 1/4 cup more flour)
  • 1 cup Canned pumpkin
  • 1/2 cup Unsweetened applesauce
  • 1/2 cup Nonfat greek yogurt (substitute Almond Milk for a dairy-free option)
  • 3 Egg Whites
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • Optional: 1/4 cup chopped pecans, walnuts, or raisins

For the Cream Cheese Swirl:

  • 4 tbs Light cream cheese (I used the new greek yogurt blended cream cheese)
  • 1 tbs Stevia

Preheat oven to 350 degrees. Combine the dry ingredients and slowly whisk in the wet ingredients. Batter will be thick. Spoon the batter into foil liners or silicone muffin pan till 3/4 full. (These will stick to paper liners, foil liners are available in the baking aisle)

For the swirl, soften cream cheese in the microwave for 10-15 seconds and mix in sweetener. Drop the mixture by rounded teaspoon onto each muffin. (You can leave as is, or swirl with a knife. Sprinkle nuts on top if desired. Bake for 15-20 minutes.

Makes 12-13 Muffins

Nutrition Stats: For 1 muffin, no nuts

Cals: 85

Protein: 6 grams

Carbs: 12 grams

Fat: 2 grams

Sugar: 2 grams

Fiber: 2 grams

Healthy Chocolate Zucchini Bread

CZ2

I had a ton of zucchini to use up from my mom’s garden and got inspired to make a healthy chocolate treat. For those who have never had chocolate zucchini bread or cake, don’t worry, you’ll never be able to tell it has vegetables in it and the texture is amazing. In fact, I think these taste better than regular chocolate chip muffins or bread. This recipe tastes exactly like regular chocolate zucchini bread but it doesn’t have a whole cup of refined sugar and vegetable oil in it. These can be eaten as a snack or dessert and won’t cause a sugar crash. The oat flour and low glycemic advantage of maple syrup gives this treat some staying power too. This recipe can be made into muffins or loaves. 

chocolatezucchini1

  • 1 1/4 cup Oat flour (I ground about 1 1/2 cup of old fashioned oats in my blender)
  • 1 1/4 cup Shredded zucchini, squeezed dry
  • 1/2 cup Applesauce (No Sugar Added)
  • 1/2 cup Cocao powder
  • 1/3 cup Pure maple syrup
  • 1/4 cup Milk (I used Unsweetened almond milk)
  • 1 Egg, beaten
  • 1 Egg white
  • 1 tbs Coconut oil, melted
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup Mini chocolate chips
  • 1 tsp Cinnamon (optional)

Preheat oven to 350 degrees. Whisk wet ingredients together and slowly add dry ingredients. Pour into two mini loaf pans and add a few more chocolate chips on top if desired. Bake 35-40 minutes or until a toothpick comes out clean. For muffins, bake 22-25 minutes. If making muffins, use foil liners or a silicon pan as oat flour has a tendency to stick to paper liners.

cz3

Makes 12 muffins or two mini loaves. (I haven’t tried a large loaf but I’m sure it would work baked for 52-60 minutes)

Nutrition Stats: For 1 muffin or 1/6 of a mini loaf

Calories: 132

Carbs: 21 grams

Fat: 5 grams

Protein: 4 grams

Sugar: 10 grams

Fiber: 3 grams

Breakfast Cookies

I don’t like rules when it comes to food. Like the kind that says you can’t have cookies for breakfast (and I’m not talkin’ about Cookie Crisp cereal). Or that you have to eat this particular recipe at breakfast – have these anytime! They’re amazing.

cookie 1

  • 1 banana, mashed
  • 1/2 cup Old fashioned oats
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 2 tbs Peanut Butter (I like to use crunchy for this recipe)
  • 4 squares Chopped dark chocolate (or 1-2 tbs chocolate chips)
  • Optional add ins: Raisins, Dried Cranberries, 1 tbs ground Flaxseed, 2 tbs protein powder.

Preheat oven to 325 degrees. Mix all ingredients together. Drop dough by rounded tablespoon onto baking sheet covered with parchment paper. Press down (these cookies don’t spread). Bake 8-10 minutes. Serves 8.

cookie 2

Nutrition Stats: (per cookie)

Cals: 84

Protein: 2 grams

Carbs: 9 grams

Fat: 5 grams

Sugar: 3 grams