Cauliflower crust Pizza

ingredients directions

crust
1 head of cauliflower, steamed and crushed into cauliflower “rice” (approx. 2 cups)
2 eggs
1⁄2 cup almond meal
1 tbsp. oregano
1⁄2 tbsp. garlic powder
1⁄2 tbsp. crushed red pepper flakes
1 tsp. salt
2 tbsp. olive oil

toppings
1⁄2 cup pizza or marinara sauce 1 cup diced pineapple

8 ounces of sliced ham, diced

1. Preheat oven to 450 F.
2. In a large bowl, mix together cauliflower rice, eggs, almond meal and spices.
3. Grease a large cookie sheet. Place cauliflower mixture on the sheet and shape into a large, thin circle a half-inch thick.
4. Brush the top with olive oil.
5. Bake in the oven for 20 to 25 minutes until the top is brown and crisp.
6. Remove from oven and immediately spread tomato sauce on the crust.
Directions

1.Preheat oven to 450 F.
2. In a large bowl, mix together cauliflower rice, eggs, almond meal and spices.
3. Grease a large cookie sheet. Place cauliflower mixture on the sheet and shape into a large, thin circle a half-inch thick.
4. Brush the top with olive oil.
5. Bake in the oven for 20 to 25 minutes until the top is brown and crisp.
6. Remove from oven and immediately spread tomato sauce on the crust. 

7. Cover the cauli-crust with the toppings and place under a broiler for 3 minutes to heat the toppings.

8. Serve and enjoy! 


Experiment with different toppings. 


From The CrossFit Journal

CoConut-Crusted Salmon

ingredients2 5-ounce portions of salmon 2 eggs, beaten2 cups shredded, unsweetened coconut (or chopped almonds, hazelnuts, pecans, etc.)2 tbsp. coconut oil


directions
Heat coconut oil over medium-high heat.

Dip salmon pieces into the egg, then press them into the coconut/nut mixture. Sprinkle the mixture on top of the salmon as well and press it in firmly.

When the oil is very hot, gently lay the salmon in it. Once you place the salmon, don’t move it until it is time to flip it—2 to 3 minutes, when the coconut begins to brown.

Cook the opposite side for another minute, then put the pan directly into an oven preheated to 400 F. If you do not have ovenproof pans, you may place the salmon on a baking sheet to finish cooking. 


Depending on how thick your pieces are, they could take 3 to 8 more minutes. You can tell when the salmon is done by poking along the edge of the thickest part to see if the layers are flaky. From CrossFit Journal 

Easy, Fast and Tasty

So, my new favorite quick meal, is.......

I use 400 or 500grams of any good mince, free range chicken, local lamb or grass fed beef.

Then grate some veggies, I used red onion, orange kumara, courgette, added pesto, sun dried tomato, salt, pepper and parsley. Mix, make into patties, and throw on the grill. Top with avocado and side salad. yum!

Venison Rissoles

500g of venison mince
2 cloves of chopped garlic
1Tbsp chopped parsley
1 Tbsp chopped marjoram
1/4 cup Almond Meal
½ Tbsp lemon zest
1 Tbsp Moroccan spice rub

Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through. We made them on the grill. Serve with spinach salad.

Spanish Tortilla

Everyday Paleo Spanish Tortilla

2 medium yams, peeled and sliced into thin rounds with a mandoline slicer

2 cups torn arugula leaves

1 purple onion, sliced thin

3 tablespoons coconut oil

10 eggs

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 teaspoon garlic powder

In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Easy to make the night before and re-heat for breakfast.

Beetroot Salad

• 4 good-sized beetroots, lovely different colours if possible, scrubbed, peeled and cut into fine matchsticks

• 3 ripe pears (or you could use apples), peeled, cored and cut into matchsticks

• 1 x lemon oil dressing see below recipe

• sea salt and freshly ground black pepper

• 200g/7oz feta cheese

• a small bunch of fresh mint, smallest leaves picked optional: a large handful of sunflower seeds

Recipe from Jamie Oliver

Mushroom & Asparagus Fritatta

1 Bunch of Asparagus

2 Large portabella mushrooms

6 Eggs

Olive oil

Basil

Pine nuts

I rarely measure anything I cook, but I'll try to let you know what I did because it was delicious!

Add olive oil and heat non stick over proof pan, slice asparagus & mushroom and toss in pan, cook throughly adding basil and pine nuts. Scramble all 6 eggs and pour evenly over veggies. Then Grill in oven for about 10 min or less. Keep an eye on it, it cooks quickly. Serve with sliced avocado. Great for leftovers or make it the night before and heat it up for a quick breakfast.