This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!
I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!
In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
*If you want to add meat, sauté it separately, and then add it to the mixture before baking!
*Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
*Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore
St. Paddy’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. Green smoothies, green pancakes, green cupcakes. Am I right? Yes, definitely right. At least about the green pancakes!
I’m really into hidden veggies lately. My neighbor has the most adorable toddler who doesn’t love eating veggies. After talking with her about sneaking veggies into food for her kids, I knew getting creative to do so would be fun; and can be holiday-festive, too! These are not only perfect for your stubborn junk-food loving kiddo, but spouse and adults alike. Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!
Side note: You don’t taste the veggies one bit in these. Kid-approved!
Happy MONDAY, you guys! Remember the epic Valentine’s Day, Spring Salads, and Mother’s Day Brunch round-ups this past year? Well, my lovely and talented blogger friends and I are back at it! Bringing you recipes that’ll fuel your family for the start of a new school year.
BONUS! We’re also giving away TWO $100 Amazon gift cards below, to help you get started on that back-to-school shopping!
Personally, I am headed back into my classroom today, and my students arrive on Wednesday. So that meals Sunday meal prep will be in full-force. It means I need my energy!
You’ll find a Vanilla Breakfast Quinoa Bowl from Fit Foodie Finds, my new Crispy (and nut-free) Chicken Strips, Two-Bite Hidden Veggie Brownies from The Healthy Maven, and an after school Almond Joy Smoothie from Nosh and Nourish!
Let’s talk about an easy breezy snack that any member of your family will love. APPLE DESSERT NACHOS. For starters, you can completely customize these. You need apples of course, and then toppings of choice. This is the perfect late night healthy treat, or the perfect after school snack fuel to keep your family going for the rest of the evening.
Each bite loaded with delicious flavor, plus some great healthy additions of nut butter, coconut, seeds, nuts, and well.. chocolate, because we all love chocolate.
This Paleo Pizza Crust, BBQ Chicken style, is one of our favorites! The crust is the perfect all-purpose gluten-free and grain-free crust that everyone will love! The homemade BBQ sauce will be a favorite all season long.
Let me be real for a minute here. Back when my brother and I were kids, Domino’s was on speed dial. In fact, I can recite our local Domino’s phone number still to this day (I’m not proud of this). The reason I’m sharing this is so you understand how I feel (felt) about pizza, specifically thin crust. With pepperoni. So good and now obviously so so bad.
Many of you have tried my Paleo Pizza Crust made with eggplant, and although I love that recipe, I wanted something more dough-like, more crust-like, and simpler to throw together. After all, we don’t always have 1/2 hour to grate eggplant, and start making the pizza.
If you follow me on Instagram, you may have virtually watched me make 5 versions of this to get it right, and now it is soooo right. I made this into BBQ Chicken Pizza with my Sweet and Smoky BBQ Sauce, but you can get as crazy as you want with toppings!
In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
Add in warm water and mix well
Add in palm shortening and egg; mix well
Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
Roll the dough into a ball (it'll be somewhat sticky- it's okay)
Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
Using a roller, gently roll out dough until thin*
Bake until crispy- about 20 minutes
Add desired toppings and place bake in the oven for 5-7 minutes**
*If you make it too thin, it'll be hard like flatbread, you want it about 1/3 inch so it rises and is dough-like.
**Precook chicken and other meats before placing on your pizza
Please note that I can't vouch for substitutions that I have not personally made. I have tested this recipe numerous times and have found following this exactly will yield in a great crispy, yet bread-y crust. If you choose to make changes, the recipe may not come out the same.