This tool is called a “vegetable spiralizer.” It can be purchased via Amazon or Williams Sonoma (a simple search via Google Shopping should bring up a few brands.” I cooked my zoodles with chopped boneless/skinless chicken breasts, red onions, mushrooms and about 1/4 cup of chicken broth. I use chicken broth as an alternative to olive oil or any oil. Yes, olive oil has health benefits, but it is still an oil/fat.
I keep celery sticks with me everywhere I go. Nope, I don’t eat them with peanut butter. Peanut butter has health benefits and protein, but can pack on the pounds. Just as I do with sliced cucumbers for a snack…I marinate the celery sticks in red wine vinegar and apple cider vinegar along with one of Mrs. Dash’s seasoning blends. I drain and just keep them in a Ziplock bag or Gladware.
Cauliflower Pizza Crust with Gourmet Vegetarian Toppings
Full of Italian flavor and fresh vegetables, this gold standard of gluten-free pizzas remains nearly unchanged, even after four years. The cheese and cauliflower crust set up beautifully when allowed to cool, forming a tasty, hand-holdable crust (especially the next day) that also lends itself to bread sticks and other recipes on this site.
for the crust:
2 cups processed raw cauliflower (to the size of couscous)
2 cups part-skim shredded mozzarella (vegan pea-protein cheese from Whole Foods is a great alternative)
2 large eggs
2 Tbsp dried fennel seed (or your favorite seasonings)
for the toppings:
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
3 chopped artichoke hearts
1/2 cup chunky-chopped onion
1/2 cup chopped green pepper
1-1/2 cups fresh green spinach
1 chopped roasted red bell pepper (about 1/2 cup)
10 small sliced green olives
4 slices provolone cheese
1/4 cup basil pesto
Preheat oven to 425 degrees Fahrenheit.
Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. This prevents thick spots in the center of the pan.
Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a metal (or plastic if the surface is non-stick ad may scratch) spatula around the edges to loosen from the pan slightly.
Top crust with sauce, cheese, artichoke hearts, onion, peppers, spinach and olives. Place Provolone slices on top. Top with pesto.
Place under a broiler on high for 3-5 minutes, or until golden and bubbly, or bake for 10-15 minutes more in a 425 degree Fahrenheit oven until golden and bubbly.
Allow to cool for 10 minutes for the crust to solidify. Cut and serve.
NOTES: Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven.
Crust can be doubled, but extend baking time.
NUTRITIONAL INFORMATION PER SERVING: Calories: 264, Carbohydrates: 7.4 grams, Fiber: 2.1 grams, Net Carbohydrates: 5.5 grams, Protein: 19 grams, Fat: 18 g
“I bet the boys are all over you now!”is typically how some women attempt to compliment me on my weight loss.I can’t say that my milkshake brings lots of boys to the yard, but boys are certainly a lot nicer than they were in middle school when I was taunted with “You’re jigglin’ baby!” (more…)
On the 146th Birthday of Dr. W.E.B. Du Bois, Dr. Leslie M. “Doc” Collins, Professor of English and African-American literature died Sunday evening.
Collins was 99. He came of age during the Harlem Renaissance and got to know many of its principal figures; Langston Hughes and Dr. Du Bois. Collins later became a teaching peer of artist Aaron Douglas, American poet laureate Robert Hayden and poet Arna Bontemps
He accumulated a roster of unknown, ambitious students who, today, are among the nation’s who’s who in the literary world, including noted poet Nikki Giovanni and two-time Pulitzer Prize-winning historian David Levering Lewis.
I am forever grateful to have been one of Dr. Collins’ students as the only freshman in his “The Harlem Renaissance Generation” course in 1999. (He only granted my request to take his class once I told him that I attended the Duke Ellington School of the Arts in Washington, DC.
Get a vegetable spiralizer to make these delicious zucchini noodles aka zoodles. They are a great low-carb pasta alternative. Also zoodles are sturdy enough to hold up to (homemade) pasta sauce! Typically, my homemade pasta sauce is buying the ones in the refrigerator section of Whole Foods. Refrigerated sauces are a great alternative to the jarred sauces loaded with preservatives and salt/sodium!
Sometimes our attempts at *moderation* of unhealthy foods can lead to annihilation. If you consider yourself a food addict or are just beginning your weight loss journey, you might not have the self-control to just have one or have a little. That is why I recommend completely eliminating foods like sugar, starches and products made with flour. These foods have an addictive quality and once you pop you may not be able to stop;-)
So I decided to save my workout for after dinner…but I now have the itis. Indulged in all of my favorite things: sushi, shrimp and grits, tuna tartare and peppermint bark pie. (Had to take a Lactaid pill;-).
Thank you very much for all of the birthday wishes. I try to be a OG, but some of your messages made me teary eyed. It’s been a long road…if not an ongoing road to finding peace, forgiveness and purpose in my life. Knowing that I can inspire others to live a healthier life and have a better quality of life is the best birthday gift ever! My heart is overflowing with humility, gratitude and love right now…while my birthday belly is overflowing with shrimp and grits;-). #TreadmillHereICome