Burritos, Chickens...But not chicken burritos

I want to tell you about a very good butternut squash and black bean burrito that I fixed for dinner the other night, but first: a chicken update.

In a bitter twist of chicken irony, Polly, the lone survivor of the massacre and former picker who was rehabilitated when I chucked a tennis ball at her, is being picked.

Ugh.

See that bald spot on the right bottom part of her backside?
Also, see that chicken on the right? I love how it looks like she's
about to take flight. In actuality it's the butt of another chicken.

Dear Readers, I ask you: when is enough enough? Should I give up my chicken dreams and sell the whole outfit coop, stock, and barrel? Because I just don't know what to do. NO ONE is earning their keep by laying any eggs around here. I CANNOT figure out who is doing the picking because I've never seen any of the four new chickens (who I call Natalie, Blair, Jo, and Tootie) be anything but scared of Polly because she is the queen bee and is rude to them (pecking at their heads and chasing them from the corn I throw on the ground, for example).

And even if I did see somebody pick at her I'm not sure I could pick the perp out of a lineup because:

Can YOU tell these birds apart?

I know it's all very entertaining but I just don't know if I can do it anymore. These girls better start laying some eggs STAT so I can remember why in the world I put up with this nonsense. 

And just so ya know? I did have to rub Vicks Vapor Rub on a chicken butt AGAIN the other night, and it didn't seem to do a dang bit of good. 

Let's move on to a happier topic: Butternut Squash and Black Bean Burritos.

We had an absolute bumper crop of butternut squash in our garden this year. It was fantastic! I planted seeds from a squash I bought at the store, and the plants went absolutely nutso. Do you know how expensive butternut squash is? You see it at the store and you're all, "Oh, 99 cents a pound! That's not so bad!" and then you roll over to the register and the sucker weighs 4.75 pounds and you pay almost five bucks for your squash! They are HEAVY. 

When someone in this house asks what veg we're having with dinner, it's a pretty safe bet it's going to be butternut squash in some form: roasted, mashed, soup, and now in a burrito. 

And this is after we've been eating the crop down for a few weeks!
Good thing that these squash last a good long time.

I saw this recipe on Pinterest and, (drum roll, please): I actually made it! This doesn't happen often. If you don't already follow me on Pinterest I suggest you do so: I pin fabulous, gorgeous-looking meals that I'm sure would be delicious if only I'd remember to make them. (Here is my Pinterest page, if you are so inclined: http://pinterest.com/sshobbs/boards/)

This recipe is courtesy of the vegan recipe blog Oh She Glows, which I was already aware of through Angela's Green Monster Movement site of delicious spinach smoothies. (That's right, I said spinach smoothies. Look into it!)

Since I have SO MUCH squash on hand, I was eager to try these babies out, and they did not disappoint. Drew liked them, and I'm sure Kate would have too if she hadn't been "in a mood." I even packed them in Drew's lunch the day after!

So, here's the recipe. Check out Angela's blog for many more great vegan recipes and pretty food. Enjoy!

Black Bean and Butternut Squash Burritos

Yield: 4 burritos or 3.5 cups of filling

Ingredients:
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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Workout of the Day

Focus T25 Rip't Circuit

Why does a 25-minute program wear me out so bad? I suspect it's because Shaun T is some sort of evil genius.

Eggs in a pepper

The spring semester is always crazy at our house. Zach has baseball, softball, track, choir concerts, band concerts, awards ceremonies, banquets, prom, UIL events, and all other sorts of events to attend. So my weekly menu has to be somewhat flexible.

Earlier this week he had an event come up that caused a meal to be bumped later in the week, which left me to plan a dinner for myself on the fly (the kids got the standard breakfast burritos). I've been following a gal named Alyssia on Instagram who is doing a "100 Days of Clean Eating" challenge, and she posts some great recipes, and when I was wondering what I might have she posted a picture of an egg she baked in a pepper.

Since I have about eight peppers in my fridge from last week's co-op shop, I decided to try it out!

First I tried to cut the pepper in half down the center -- no dice. It wasn't a deep enough hole and I was sure the egg would fall out. So I threw that pepper in the broccoli/cauliflower container we keep in the fridge. I got out another pepper and just cut the top off. Perfect!

After salting and peppering the inside, I cracked the egg and slid it in the pepper. Looked good, but I thought I could fit another one in there, so I cracked another one.

I put the pepper in a pan and put a bit of water in the bottom to prevent scorching. Then I popped it in the oven at 400 degrees for about 20 minutes.

Here's what it looked like when it came out:

It was cool! I topped the pepper with salsa, feta cheese, and green onion. I cooked it just about right -- when I cut into it the pepper was tender and the egg was still a little runny, just how I like it. The taste was really good, although it was really watery from the pepper and the steam that had built up in the pepper. 

On the side I had some vegetable soup that I had whipped up to eat on for lunches this week, but this would be really good with some seasoned home fries. It's just a quick, easy meal that is nice and light! Try it!

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Workout of the Day

Les Mills Combat 60

We are in the recovery week of month one for P90X. We substitute Les Mills Combat for Kenpo because Combat is WAY cooler than Kenpo. 

Meatless Monday: Rip's Roasted Salad

I've been noticing lately how very few of the salads that we eat actually look like "salad." You know..."salad" as in mostly lettuce leaves and a few colorful veggies on top.

It turns out that salad can mean all sort of things. Yes, it usually means tons of veggies, but sometimes those veggies are ones you'd never think of adding to a salad.

Last week we had "Rip's Roasted Salad" from the Engine 2 cookbook, and it was tremendous. Despite the number of ingredients, it was really easy to fix, too. The combination of roasted Brussels sprouts, cauliflower, onions, and potatoes was so hearty, and it all mixed so well with the raw fresh red peppers, corn, and oranges. And just for fun there was a little bed of Romaine lettuce on the bottom, even though you can't really see it. Delicious! Try it soon.

Rip's Roasted Salad
Ingredients:
12 Brussels sprouts, cut in half
1 head cauliflower, cut into florets
8 ounces new potatoes
1 onion, sliced into rounds
1 head romaine lettuce, chopped
1 can corn, rinsed (I prefer frozen or fresh)
1 red bell pepper, seeded and chopped
1 can mandarin oranges
Salad dressing of your choice

Directions:
For Roasting Vegetables:
Preheat oven to 400 degrees. Place the Brussels sprouts, cauliflower florets, potato halves and onion slices face down on one or more large sprayed baking sheets. Broil the vegetables until they are soft (15-20 minutes). Check frequently for burning. Allow the vegetables to cool to room temp.

For Assembling Salad:
Put the romaine lettuce pieces in a large bowl. Cover with the roasted vegetables. Top with the corn, bell pepper and mandarin oranges. Toss thoroughly with salad dressing of your choice.

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Workout of the Day

P90X Chest and Back

Kicking it old school! Zach and I decided to do a round of P90X since we haven't done a complete 3-month round of it in ages and ages. Chest and Back is still a killer workout, and my arms are feeling it!

Meatless Monday: Butternut Squash and Kale

Today I'm posting a recipe that is a marriage of two things I've become obsessed with: butternut squash and kale.

My butternut squash obsession is easily understood. Aside from having to track down a hack saw to cut the thing, butternut squash is so yummy and versatile. If you're feeling lazy, just cut it in half and bake it face down in some water, then mash it up with some nutmeg. If you're feeling a little more adventurous, dice it and toss with olive oil, salt, pepper, and cinnamon and roast it in the oven. Got all kinds of time on your hands? Turn it into a soup. Might I suggest butternut squash and apple soup?

But kale...how can you be obsessed with kale? Most people know it as the garnish that holds the fruit and vegetables at parties catered by hotels.

See it? It's that green, curly-looking lettuce under the cucumbers. Yup, it's edible! And not only is it edible, it's about the number one food you can get your hands on. 

It's high in fiber, beta-carotene, vitamin C, folic acid, vitamin B6, manganese, and potassium. It's a source of well-absorbed calcium, which prevents osteoporosis, and all of its antioxidants put together make it a major player in fighting cancer, heart disease, and other chronic diseases. It's good stuff. 

It also tastes like really tough grass. Or so I thought the first few times I had it.

My neighbor Susie once told me that there is this thing called metabolic reformation, which is a phenomenon that occurs when you start eating super-healthy food. At first you don't like the taste of the healthy stuff and find it kind of disgusting. But when you keep eating it, and your body is happy about it, then you start craving that food. That is the only explanation for what happened with me and kale.

I always read how good it is for you, but I didn't start fixing kale regularly until the Ultimate Reset. We had kale in eggs, steamed kale, kale in salads, kale, kale, kale. With a side of kale. Once our three-week reset was over, I found myself really wanting to make myself kale and eggs for breakfast.

And ever since then I don't go a week without having kale and eggs, or steamed kale as a side for dinner, or kale in my Shakeology. (Note that I actually prefer spinach in my shake as it dissolves better. Kale makes for a "chewier" shake that I'm not necessarily a fan of, but Zach likes it so if he's making the shake that day, then I get kale. He even puts the stalks in!)

A couple weeks ago The Pioneer Woman featured a recipe on her site called Butternut Squash and Kale Quesadillas. I had never thought of that combination before, but I was ready to give it a shot. The first time I made this I went ahead and made the quesadillas, but it occurred to me that the cheese and tortillas were extraneous because the squash and kale made a great meal in and of itself. 

You could serve it with a side of cous cous or quinoa, or a crusty loaf of bread. This is a new favorite for me, for sure!

Here's how to make it (recipe adapted from Pioneer Woman's):

Butternut Squash and Kale

Ingredients
1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
3 TB Olive Oil, divided use
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded

Preparation Instructions
Heat the olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of olive oil over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Enjoy!

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Workout of the Day

P90X: YogaX

After running 50 miles on Saturday, Zach determined that a recovery week is in order. 

More on his race later, but suffice it to say that he made it within his goal time, and it was a pretty crazy experience. I was honored to have been there to see him do it.

Meatless Monday: Black Bean Tacos

My son and daughter are obsessed with these black bean tacos. When I tell them we're having black bean tacos, they jump up and down like I told them it was Mac 'N Cheese night.

I remember the first time I made them last May when Zach and I were doing the Ultimate Reset. Zach and I were only allowed to have one measly taco, while Drew went on to have three. Hmph.

Since then Drew continues to load up on these tacos, and so do we. Kate scrapes her beans and rice out of the taco and eats it separate from the taco shell, but I'm not about to complain about it; she's eating, right?

The one component of these tacos that you're probably unfamiliar with is the Bragg's Liquid Aminos, and in my opinion it's the ingredient that absolutely makes this dish.

Liquid Aminos is kind of like soy sauce, but it doesn't taste like soy sauce -- it's just the same consistency and color. And it's a complete protein. Weird, but just trust me and head out to your local health store and get some because it is GOOD and you can also use it in my super favorite soup EVER, Zuchhini Cashew Soup. It's also good on salads, rice, stir fries...whatever.



Ultimate Reset Black Bean and Rice Tacos
Ingredients
¾ cup cooked brown rice
½ cup canned low-sodium black beans
¼ tsp. extra-virgin olive oil
⅛ tsp. ground chili powder
1 pinch ground cumin
¼ tsp. ground coriander
1 tsp. Bragg® Liquid Aminos
Himalayan salt (to taste)

Directions
While rice is cooking, heat beans gently in saucepan until very hot. Drain and return to pan. Add olive oil, spices, Bragg Liquid Aminos, and Himalayan salt. Stir well. Gently fold beans into cooked rice. Serves 1.

For kicks you can add some diced tomatoes or corn to the taco/rice mixture, or serve with guacamole. During the Ultimate Reset the side to this dish was steamed kale, which may sound odd to you (it did to me), but it was very good. I continue to serve steamed kale as a side to this, and pretty much anything else that looks like it needs steamed kale. And what DOESN'T look like it needs steamed kale?

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Workout of the Day

Les Mills Combat: Upper Body Blowout

Why do I love this workout so much? Yesterday was yoga day, which meant no Combat. I ran around wanting to box all day and singing songs from the workouts. I think I have an addiction!

Saturday Drew and I did a 30-minute Combat workout together, and he had a lot of fun. I had fun showing off my jump kick -- he said, "Wow, Mom!"

Meatless Monday Episode 2: Return of the Veggie

My son is in the throes of a Star Wars obsession. He got episodes 4, 5, and 6 for Christmas, and we've seen the trilogy no fewer than three times each in the month we've owned them. I like the movies okay, but I really wasn't prepared for all the questions that come with a Star Wars obsession.

"What's your favorite droid, Mom?"

"Hey Mom, what's hyperdrive?"

"Mom, do you think hyperspace is where they go when they're in hyperdrive?"

"Where's the Dagobah System?"

"Who was the original owner of the Millenium Falcon?"

"Mom, which do you like better, R2-D2 or R2-Q2?"



"Mom, when I grow up I think I'll name my kids Luke, Leia, and Anakin." 
"You'll have to take that up with your wife, son." 
"Will she know what Star Wars is?" 
"If you're marrying her, then I imagine she will."

Today, in honor of Star Wars, Meatless Monday, and a rocking new recipe I fixed last Friday night, we're having Episode 2: Return of the Veggie.

I'm still experimenting with Rip's recipes from The Engine 2 Diet. So far there hasn't been a bad one! In fact, in the midst of eating this meal, Zach and I both declared it to be in our top three favorite meals.

The flavors in this dish complement each other so well. It's flavorful, filling, and over-the-top healthy! And one of the best parts is that I breezed in from an afternoon at the park and had this whipped up in about 15 minutes (give or take the five minutes I had to wait for the sweet potato to cool).

Give this a spot in your Meatless Monday rotation. Shoot, give it a spot any day of the week!
Wish I had a photo, but we ate it too fast.


Rip’s Sweet Potato Bowl

Ingredients:

1 large cooked sweet potato, skin removed, cut into cubes
2 mangoes, peeled, seeded, and cut into cubes
1 red bell pepper, seeded and chopped
1 can black beans, rinsed and drained
1 avocado, peeled and chopped
1 cup chopped cilantro
Juice of 1 lime
Balsamic vinegar to taste

Instructions:

Warm sweet potatoes in microwave if using chilled leftovers. (I baked a sweet potato in the microwave for about six minutes. You want it to be soft enough to cut easily, but not so soft that it turns to mush.)

Place generous portion of sweet potatoes into large serving bowl.

Top with mangoes, bell pepper, black beans, avocado, and cilantro. (NOTE: I did not have any mangoes, so I substituted canned, cubed pineapple. DELICIOUS!)

Drizzle with lime juice and vinegar, stir gently, and serve.

I served it over brown rice, but you could use quinoa -- or just serve by itself!

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Workout of the Day

Les Mills Combat 60

Meatless Monday for Mom

Do you observe Meatless Monday? Have you ever heard of Meatless Monday?

It's a movement started back in 2003 as a way to improve the health of people worldwide, as well as to improve the health of the planet. (The production of animal protein consumes huge amounts of natural resources: water, fossil fuels, and topsoil, and also contributes significant pollution to water and air.)

Last week my Mom embarked on the challenge of Meatless Monday with my Dad, an avowed meat and potatoes kind of guy. It hadn't even been two hours into the actual Monday before her stress levels were elevating regarding choosing a meat-free dish that would satisfy the man who was trying to convince her that "fish isn't really meat."

Anyway, she landed on a lentil soup recipe along with mashed carrots and rutabegas, which sounds interesting and I want to try. It was a success, but there are many Mondays left in the year! So today, to help my Mom's cause and anyone else looking to remove some meat from their diet,  I'm featuring a meat-free burger from a cookbook Zach bought me for Christmas, The Engine 2 Diet by Rip Esselstyn.

Rip is a firefighter in Austin and a triathlete who eats nothing but plant-based foods. (AKA, a vegan, although it's interesting that he never uses that word. I suppose he's aware of the stigma that surrounds that term. He uses "plant-strong" or "plant-based" instead.)

It's a great book, with about half of the pages devoted to the science behind plant-based diets and the latter half devoted to recipes.

One of the myths The Engine 2 diet dispels is that "you can't get enough protein from plant foods." I think one look at the author (the triathlete) puts that argument to rest.

I think it's more likely that Americans consume too much protein, and a lot of us would benefit from one or two days per week without any animal protein.

Saturday night we tried out the "New York Times Veggie Burger" from The Engine 2 Diet, and not only were they tasty, but they also looked a heckuva lot like real beef burgers. It was uncanny, really. And the consistency was much like a traditional burger.

We usually have our veggie burgers over a bed of lettuce or spinach, but I think if you slapped one of these patties on a regular bun with all the fixins', you just might be able to fool some people. We all liked these veggie burgers -- even Kate!

Check out The Engine 2 Diet and give Meatless Monday a try for yourself. Maybe you'll find a few recipes that you like. Here's the recipe!

New York Times Veggie Burgers from The Engine 2 Diet

INGREDIENTS
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild chilies, drained (that's Rotel, for you Texans)
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
1 cup chopped carrots
1 cup parsley or cilantro (I used ½ cup loosely packed cilantro)
2 cups quick rolled oats (Here's a trick: if you only have rolled oats on hand, take the oats and pulse them in your food processor a few times. It cuts them up into smaller pieces, which is essentially what quick oats are.)
8 whole grain buns
Fresh veggie toppings and healthy condiments

DIRECTIONS
Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties, place on a sprayed baking sheet, and bake for 8 minutes. Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Variation:
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

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Workout of the Day

Les Mills Combat: Shock Plyo HIIT 2

5 rounds of the following circuit: 5 pull ups, 10 push ups, 20 crunches. 

Spaghetti and Zucchini Pancakes

Yeah...Spaghetti and Zucchini Pancakes. Does that not sound like the most bizarre thing ever?

I cut this recipe out of a Real Simple magazine sometime last year. It was part of a spaghetti featurette they had with all these different ways of doing spaghetti. I've flipped by the recipe umpteen times, and last week I got a wild hair to finally try it out. Zach was gone, so Drew and I were the guinea pigs.

You guys, I know I always say it: these are soooo good! They look completely creepy, but Drew and I mopped these up, and he loved the leftovers next day!

You cook the noodles in a pot, and in another pan you saute grated zucchini and onion. Then you put them both in a mixing bowl with some egg, salt, and some cheese (I used Parmesan although the recipe calls for pecorino...I don't know what pecorino is). Then you scoop out about a half cup's worth of the mixture and fry it like a pancake.

The result is like a spaghetti omelette, of sorts. For the marinara I just sauteed some onion and garlic and threw in a can of diced tomatoes and a handful of basil.

Such a neat twist on spaghetti...and pancakes!

Here's the recipe:

Spaghetti and Zucchini Pancakes

• 8  ounces  spaghetti (1/2 box)

• 1/4  cup  plus 1 tablespoon olive oil

• 1  onion, chopped

• 1  zucchini, grated

• 2  eggs, beaten

• 3/4  cup  grated pecorino (3 ounces)

• kosher salt

• 1  cup  marinara sauce

Directions

1. Cook the spaghetti according to the package directions.

1. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until soft, 6 to 8 minutes.

1. Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.

1. Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of the spaghetti mixture until golden and crisp, 3 to 4 minutes per side. Serve with the marinara sauce.

Workout of the Day
P90X Plus: Total Body Plus
Having Tony withdrawals, so we mixed it up today with some P90X Plus. It was great to get back to some push ups and pull ups! Two weeks till the half.

Quick, Easy Lunch

I am completely obsessed with roasted red peppers in a jar lately.

Have you had these before? They are one of those things that I must have walked by 678 times in the grocery store and never gave them a thought. I happened to pick some up to make the recipe below, and all of a sudden I'm finding any and all opportunity to use them: on salad, on pizza, in wraps...wherever I need a shot of flavor and some pretty red color.

This recipe (if you can even call it that) is courtesy of Chalene Johnson's book PUSH, which is a great read. You should pick it up for some valuable advice on fitness and setting goals for yourself!

Roasted Red Pepper and Hummus Wrap

Ingredients:
- Whole wheat tortilla
- Hummus
- Roasted red peppers
- Feta cheese

Take your tortilla, smear it with some hummus, sprinkle it with feta, and slap one of those gorgeous roasted red peppers on there. Roll it up, add a few baby carrots and celery, and there's your delicious, healthy lunch!

If you want to get fancy with it, add 1/2 an avocado and some spinach. Super fancy? Buy some of that garlic herb feta. That stuff is the bomb!

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Half-marathon training update:

The training schedule is going really well. It's kind of cool that each weekend I run a new personal "furthest." This weekend was 11 miles, which I ran at a 9:15 average pace. If I want to keep up with Zach on race day it will need to be more like 9:00 average, and I'm hopeful that I can do that. 

On race day we will wake up early and eat something, plus have some Energy and Endurance beforehand, which always juices me up. Combine those two things with the excitement of race day, and I should be able to knock some time off my average. Right now I'm not eating anything before the long run and only drinking water, and I have been finishing just fine. And surprisingly I haven't felt terribly sore on days after long runs, either. I think saving my running legs by doing PUMP and Insanity is going to work in my favor. 

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Les Mills Combat

My love of the Les Mills PUMP program is well documented, so I'm excited that a new version of the program is going to be available for pre-order starting Oct. 1. It's Les Mills Combat, hosted by Dan and Rachel, the trainers from the UK. Here's Rachel in all her awesomeness in Pump & Shred:

I'm guessing delivery of the program will be around Christmas, so make sure you get the pre-order in so that you don't miss out! Here's a preview:

Workout of the Day

Les Mills Pump & Shred

3-mile run with a friend in the beautiful 65-degree weather! Hello Autumn!

Cauliflower Pizza Crust

A few months back I read about cauliflower pizza crust on TheGraciousPantry.com, and thought it was something I definitely wanted to try. But the idea got lost somewhere between searching for a lost polka dot jacket and cleaning out that sink clogged with hair. Such is life.

Luckily my cousin-in-law (that's a correct term, right?) posted rave reviews of a recipe for cauliflower crust that she fixed. It jogged my memory, and her pizza looked so good I thought I'd give it a try, too.

This is not a crust you can pick up and eat like a Chicago-style thick-crust pizza. It's something you eat with a fork. But it is flavorful and delicious, and yes, even my kids ate it! (Although they were puzzled when they asked what was for dinner and I answered with a distinct question in my voice: "Um, pizza? Sort of?"

This recipe is from Eat. Drink. Smile.com. It's faster than whipping up your own pizza dough (which is what I usually do), but the verdict is out on whether or not it's technically "healthier" since it's got quite a bit of cheese in it. I guess it just depends on what evil you're trying to avoid: wheat? gluten? Go with the cauliflower. Trying to avoid dairy and/or saturated fat? Stick with the traditional crust.

I doubled the recipe below and made two pizzas -- a cheese and turkey pepperoni one for the kids and a veggie one for Zach and me. Saute any veggies you want on the pizza beforehand since the toppings aren't in the oven for long. I did peppers, onions, spinach, mushrooms, and cherry tomatoes.

This pizza was fun to make and tasty to eat. It's worth trying just to say you made pizza with a cauliflower crust!

Cauliflower Crust Pizza
  
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).

Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

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The date is set.

We have a few brave souls who are set to start the 21-day Ultimate Reset cleanse with us on Monday, May 14. If you'd like to join us (and will pinky swear not to cheat), send me a message to learn how you can join us. It's going to be...I don't know what it's going to be yet, but it will definitely be interesting. 

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Workout of the Day

Les Mills Pump Revolution