Good Morning! We’re back to Monday. And only 2 more weeks until my birthday! Yay!
Hopefully everyone enjoyed their weekends. Even though it is not quite Fall yet, I’ve gotten started on that Bucket List. I’m a little too eager for Fall to arrive I think. Today I won’t be sharing that pumpkin recipe though, that can wait for another day:)
I woke up this morning not feeling the best. I have been getting super anxious every night before bed, and well honestly this anxiety lasts throughout most of the day as well. It makes perfect sense, as I was discussing with my nutritionist plans to increase my calories.
I felt particularly lucky this morning, as I was reminded I had a batch of already prepared pumpkin overnight buckwheat in the fridge for breakfast.
This batch had 1/3 cup buckwheat cereal, 1 cup almond milk, 1/2 cup water, 1/2 cup egg whites, 1/3 cup pumpkin, 1 teaspoon cinnamon, stevia, 1/2 tablespoon chia seeds, and topped with the last of my cashew butter.
I will be sharing a recipe I finally tried out for dinner over the weekend. Cauliflower crust has become increasingly popular, and there are so many recipes out there. Since I was unsure of which to use, I just sort of created my own and hoped for the best. Luckily it worked out well.
This cauliflower crust is the perfect base for your favourite toppings and its served for one. I don’t need a whole crust to myself, so I just adjusted it to my own needs.
Cauliflower is clearly not your typical pizza crust, as its made from a vegetable. But, it really is marvelous.
Cauliflower Pizza Crust (serves one, gluten free, grain free)
- 1 cups cauliflower rice (100 grams)
- 3 tablespoons egg whites
- 3 tablespoons goat cheese (soft)
- 1 tablespoon nutritional yeast
- 1 tablespoon almond flour (you could use any other flour though)
- dash of sea salt, oregano, and basil
Preheat oven to 400 ° F.
Process raw cauliflower (not the stems or leaves), until it reaches rice like texture.
Microwave the cauliflower for about 5-6 minutes.
Squeeze excess liquid from riced cauliflower (once cool), and combine all ingredients into a bowl.
Line a baking pan with a lightly greased sheet of parchment paper.
Spread mixture evenly onto the pan (don’t flatten or spread it out too much, or it will burn)
Bake in the oven for 20-25 minutes, or until edges are slightly browned.
I topped my delicious crust with some tomato paste, sauteed spinach cooked in coconut oil, and some extra nutritional yeast. I also had some broiled tempeh on the side, for some protein.
After dinner, I dived into a protein muffin. These have been great for night snacks, since I can change the ingredients all the time and have different ones everyday.
This particular one was made with 2 tablespoons teff flour, 1 tablespoon coconut flour, and 1/3 cup pumpkin, instead of the usual recipe. Served alongside coconut frosting and peanut flour paste.
*And don’t forget to like my page on facebook, since I just got one:)
Have you tried cauliflower crust yet?
What’s your favourite snack to have before bed?
Have a marvelous day, please!:)