Broccoli Crust Root Veggie Pizza

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You’ve all probably heard of cauliflower crust pizza!  If not, I’ve got a great recipe for it right here, or you can click on the following pin that I created when I posted my recipe for cauliflower crust pizza a while back!

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Okay, but today, cauliflower is not the star of the show.  You see, I was craving pizza, but I didn’t have any cauliflower on hand to make a crust, so I decided “why not give another vegetable a try”?  Enter broccoli.  I had a head of broccoli in the fridge.  I knew it wouldn’t be enough for a whole pizza, so I just made a mini one, but if you double the recipe, it will easily make a normal sized pizza.  I was pleasantly surprised with how well it turned out!

Of course, you can top it with whatever you want, but I decided that since broccoli is a yummy cruciferous veggie, why not top it with a bunch of root veggies to cover all my bases.  The result is a pizza that is DELICIOUS and SO SO SO SO SO SO (get the picture?) GOOD FOR YOU!!!! It’s basically a bunch of veggies with a little cheese mixed in, but has been magically transformed into pizza…um, can you say heaven on a plate?

Alright, let’s get to it!

BROCCOLI CRUST ROOT VEGGIE PIZZA

Ingredients:

For the crust: (This makes about a half-sized normal pizza, double the recipe for a full size pizza)

  • 1 small head broccoli (about 2 cups riced broccoli)
  • 1 egg
  • 1.5 ounces soft goat cheese (if you don’t like goat cheese, you can use parmesan instead)
  • 1/8 tsp. sea salt
  • 1/4 tsp. garlic granules
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/8 tsp. dried parsley

For the toppings:

  • 1/4 cup chopped red onion
  • 1/4 cup chopped scallions
  • 1 large clove garlic, minced
  • 1/2 cup chopped rutabaga
  • 1/2 cup chopped turnip
  • garlic granules, dried basil, dried oregano, dried parsley, sea salt
  • 1/3 cup shredded cheese (I used a goat’s milk mozzarella, but it’s up to you what kind you want to use)

Directions:

For the toppings

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. Place the rutabaga and turnips on the baking sheet and drizzle with a bit of olive oil.  Sprinkle with garlic granules, dried basil, dried oregano, dried parsley, and sea salt.  Bake in the oven at 400 degrees for about 30 minutes.

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2.) Heat a small bit of olive oil (about 1/2 tsp.) in a small frying pan.  Add the onion, shallots, and garlic.  Cook for about 3-4 minutes.

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For the crust

1.) Line a baking sheet with parchment paper.  Cut the broccoli into florets and place in a food processor.  Process on high until the broccoli has a rice like consistency.  Place the broccoli rice in a sauce pan, add a small bit of water, cover, and cook over medium heat for 3-4 minutes.

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2.) Transfer the broccoli to a dishtowel.  Allow to cool for a bit, then when it is at a reasonable temperature, wrap the dishtowel around the broccoli rice and squeeze out as much liquid as possible.  Place the broccoli back in the sauce pan and add the other ‘crust’ ingredients to the pan.  Stir to combine.  Place the mixture on the prepared baking sheet and form into the shape you would like your pizza to be.  Place in the oven and bake at 400 degrees for 10-15 minutes until the top is lightly browned.

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Putting the pizza together

1.) Top the crust with the onion, shallot, and garlic mixture, followed by the rutabaga and turnips.  Top with the shredded cheese.  6

2.) Place the pizza back in the oven and bake at 400 degrees for 5-10 minutes until the cheese is melted and bubbly.

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3.) Transfer to a plate, cut into slices and serve!

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So yummy!  And yes, it handles just like a pizza with a regular crust!

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Enjoy! 🙂

 

Healthy Gluten Free Chicken Pot Pie Casserole

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Is there anybody out there that doesn’t like chicken pot pie?  Doubtful!  Anybody that has gone gluten free may miss this lil’ pie of comfort food, but have no fear, because this casserole is coming to your rescue!  This tastes just like chicken pot pie, it’s easy to make, it’s packed with veggies, and it’s GLUTEN-FREE!!!  YAY!  It’s pretty much the perfect meal…especially when you just want to sit down with some good ol’ comfort food!

In this recipe, I used onions, leeks, asparagus, and yellow squash for my veggies, but you could totally go with something else.  For instance, I think this would be really good with onions, leeks, peas, and carrots as well.  Actually, just put your favorite vegetables in there, and you’re good to go!

When I was making this, I used arrowroot powder as a thickening agent.  This is a much better alternative to corn starch.  Arrowroot has quite a few health benefits, such as it being a good source of folate, selenium, potassium, and some of the B vitamins.  The following pin links to a site that goes over some of the health benefits of arrowroot.

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Okay, so are you excited for this recipe!  You should be!  Let’s get started!

HEALTHY GLUTEN FREE CHICKEN POT PIE CASSEROLE

Ingredients:

For the bottom layer

  • 1.25 lbs boneless skinless chicken breasts
  • 1 yellow squash, halved lengthwise, and cut into thin slices
  • 1 leek, white part, thinly sliced
  • 1/2 cup chopped red onion
  • 10-12 stalks of asparagus, cut into bite size pieces
  • 1 Tbsp. olive oil
  • 2 cups chicken broth
  • 1/4 cup almond milk
  • 1 Tbsp. fresh tarragon, diced
  • 1 Tbsp. fresh parsley, diced
  • 1 – 1.5 Tbsp. Arrowroot powder
  • 1/2 tsp. sea salt

For the top layer

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 4 eggs at room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup almond milk
  • 1 Tbsp. apple cider vinegar

Directions:

1.) Bake your chicken breast in the oven at 400 degrees for 45 minutes.  Leave the oven on at 400 degrees.  Let cool, then cut into small cubes.

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2.) Prepare your vegetables.

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3.) In a large pot, heat the olive oil over medium heat.  Add your leeks, onion, squash, and asparagus.  Cook for about 5 minutes.

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4.) Add chicken broth and almond milk and bring to a gentle boil.

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5.) In a small bowl, combine your arrowroot powder with 1 Tbsp. water.  Stir to combine.

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6.) Add the arrowroot mixture to the pot, and stir continuously to thicken.

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7.) Add your chicken, tarragon, sea salt, and parsley to the pot.  Stir to combine.  Transfer to a 9×13 baking pan.  Set aside.

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8.) Now we’re going to make the next layer. In a medium bowl, add the coconut flour, baking soda, and sea salt.  Stir to combine.  In a small bowl, add your eggs, almond milk, coconut oil, 1 tsp. water, and apple cider vinegar.  Whisk to combine.  Add the wet ingredients to the dry ingredients, and mix thoroughly.

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9.) Spread the mixture over the top of the bottom layer in your baking pan.

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10.) Bake in the oven at 400 degrees for about 23 minutes.

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11.) Allow to cool a bit in the pan, then use a spatula to scoop out servings onto a plate.

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Oh my gosh, this stuff is so good!

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Comfort food at it’s healthiest!  Enjoy! 🙂

Sweet Potato and Chicken Casserole

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Soooo, here is the best thing ever!  This casserole…THIS CASSEROLE!  It is SO yummy!  I got the idea for this from the following pin.

049 loaded potato chicken

I changed a lot of the ingredients to make this much healthier, but the result is still a creamy, cheesy, plate of delight!  You will love it!  I replaced the potatoes with sweet potatoes, because they are SO much better for you (I don’t eat potatoes for a few different reasons, but I LOVE sweet potatoes!).  Doing this made this dish full of beta carotene (Vitamin A), which is a highly important antioxidant, as well as giving it tons of other health benefits such as the following.

  • Good for the heart (prevents heart disorders)
  • Great for the immune system
  • Cancer fighting
  • High in Vitamin D

This dish is also great for anti-stress.  Sweet potatoes contain magnesium which is a calming mineral.  That along with this tasting like total comfort food can really aid in bringing your stress levels down.

SWEET POTATO AND CHICKEN CASSEROLE

Ingredients

  • 4 1/2 cups chopped sweet potato
  • 3 large chicken breasts, chopped into bite size pieces
  • 2 cups goat’s milk cheddar cheese
  • 4 green onions, chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 cup canned coconut milk (the creamy part from the top of the can)

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Directions:

1.) Preheat the oven to 350 degrees and use a small amount of olive oil to grease a 8 by 11 baking dish.

2.) In your baking dish, layer your ingredients as follows: 1/2 of the sweet potatoes, 1/2 of the chicken, 1/2 of the green onions and 1/3 of the cheese.  Then repeat this using up the ingredients, except the cheese, you will be left with 1/3 of the cheese.  Set that aside.

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3.) In a small bowl, mix together the coconut milk creme, sea salt, and garlic powder.  Drizzle over the top of the casserole.

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4.) Cover the casserole with aluminum foil and bake in the oven for 1 hour.  Remove from the oven and uncover.  Sprinkle the remaining cheese over the top of the casserole and bake for an additional 20-30 minutes.

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5.) Remove from the oven and let sit for about 5 minutes.  Transfer to plates and serve.

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Enjoy! 🙂

HEALTHY LENTIL PEPPER BAKE

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The other day while perusing Pinterest, I came across the following pin.

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It links to a really yummy looking lentil salad recipe.  It made me want to make something with lentils and veggies for dinner, but with the weather being so cold still, I wanted something that was similar to warm comfort food, so I ended up making a Lentil Pepper Bake that turned out fantastic!

The variety of ingredients makes for a lot of different flavors that go together perfectly!  It’s beyond delicious!  I also really like this dish because it is filling, but low in calories.  Every ingredient is good for you, so it is packed full of nutrition.  This dish makes for a fantastic dinner on a chilly winter night!

LENTIL PEPPER BAKE

Ingredients:

  • 1/2 Tbsp Olive Oil
  • 1 large red onion, chopped
  • 1/2 tsp garlic powder
  • 1/2 cup green lentils
  • 2 1/4 cups water
  • 4 red bell peppers, chopped
  • 1 large green apple, cored and chopped
  • 2 tsp. dried basil
  • 1/4 cup cranberry juice
  • 3 large tomatoes chopped
  • 1 ounce shredded goat’s milk cheddar cheese
  • 1/2 ounce shredded goat’s milk gouda cheese
  • sea salt and pepper to taste

Directions:

1.) Preheat oven to 350 degrees.  Rinse the lentils and set aside.

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2.) In a large pot, heat olive oil over medium heat.  Add the onions and cook till tender (about 5 minutes).

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3.) Add garlic powder, water, and lentils.  Bring to a boil, then reduce heat and let simmer for about 25 minutes.

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4.) Add the peppers, apple, basil, cranberry juice, and tomatoes.  Mix well.

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5.) Transfer to a 9 by 13 inch glass baking dish.  Sprinkle both shredded cheeses on top.

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6.) Bake in oven at 350 degrees for 30-35 minutes.

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Serve immediately.  You will love this dish – SO yummy!  Enjoy! 🙂

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HEALTHY COMFORT FOOD?!?! YES, PLEASE!!!

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This time of year just screams “Comfort Food!”.  The chilly weather along with the rain makes for a perfect atmosphere to want to indulge in some really yummy food that will warm our bellies and our hearts!  Unfortunately, most comfort food is not very good for you.  I saw this pin on Pinterest for a chicken casserole.

King-Ranch-Chicken-Casserole-by-Five-Heart-Home_700pxTitle

Oh my goodness, that looks terrific!  The nutrition of it isn’t as great, but this pin inspired me to come up with a dish that truly tasted like comfort food while still being nutritious.  The result?  A dish that I don’t even know what to call other than delicious!  Yum, this stuff is GOOD!  I decided to classify it as a casserole made with veggies, chicken, and cheese.  The goat’s milk mozzarella really pulls this together and you will have a hard time believing this is as good for you as it is!  Yes, healthy comfort food does exist, and it exists in this dish!!!

CHICKEN VEGETABLE CASSEROLE

Ingredients:

  • 2 zucchinis
  • 1 head cauliflower
  • 1 1/2 cups cherry tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 1 lb.  chicken breasts
  • 8 oz. goat’s milk mozzarella cheese
  • 1 pint tomato sauce (I used my homemade tomato sauce – it’s SO good, and great for you!)
  • 2-4 Tbsp. olive oil
  • garlic powder

Directions:

1.) If you are making your own tomato sauce, prepare the sauce.  If you are using store bought tomato sauce, skip this step.

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2.) Preheat the oven to 400 degrees.  Cut zucchini and cauliflower in small chunks and cut cherry tomatoes in half. Place on parchment lined baking sheet, drizzle with olive oil, and bake at 400 for 30-35 minutes.  After removing from the oven, reduce heat to 350.

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3.) Heat 1 tbls. of olive oil in a skillet. Add thinly sliced onions. Cook until caramelized, 10-15 minutes. Remove from heat and set aside.

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4.) Chop your chicken breast into small cubes and sprinkle with garlic powder.  In the same skillet as you cooked the onions, heat 1 Tbsp. of olive oil.  Add the chopped chicken breasts and cook until cooked through and browned on all sides. Remove from heat and set aside.

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5.) Chop your green bell pepper into small pieces.  The same pan you cooked the onions and chicken in should have enough juice/oil left over that you don’t have to add anymore olive oil, but you can add a bit of olive oil if needed. Cook the chopped bell peppers for about 5 minutes. Set aside.  While the bell peppers are cooking shred your cheese.

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6.) In a large bowl, combine the roasted cauliflower, tomatoes and zucchini with the chicken and the bell peppers.

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7.) Now we will assemble our casserole! Place 1/3 of veggie and chicken mixture on bottom of 9 x 13 inch greased baking dish, next top with a 1/3 of the tomato sauce, and then top with 1/3 of the cheese.

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8.) Continue this layering process, but on the third layer, add the caramelized onions before the cheese.  In other words, the third layer will go 1/3 chicken and veggie mix, 1/3 tomato sauce, caramelized onions, 1/3 of the cheese.

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9.) Place in the oven and bake at 350 degrees for 20-25 minutes until the cheese is completely melted.

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10.) Let cool to desired temperature and serve.

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Cozy up and get ready to be comforted!  This stuff will knock your socks off!  It’s SO good!!!  Enjoy! 🙂

 

 

HEALTHY CREAMY BUTTERNUT SQUASH SOUP

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Have I mentioned that I absolutely love soup during the autumn season?  Okay okay, I know, I won’t shut up about it, but oh my gosh – this soup that I made for dinner tonight is SO good!  I got the recipe from this pin:

recipe-butternut-squash-soup-with-sausage-white-beans-and-kale

I used mostly the same ingredients as this recipe, except that I used ground turkey instead of italian sausage, and as a garnish, I used a dollop of plain greek yogurt.  Some of my preparation was a bit different as well.  In the recipe on this pin, it says that a heavy cream can be added, but I didn’t add it…it didn’t need it!  Also, this recipe says you can use canned butternut squash puree – I HIGHLY recommend making your own – it’s fresh and delicious – YUM-O!  The butternut squash puree makes this soup so creamy and heavenly – it is PERFECT for October!  It’s really really healthy, but the hearty healthy ingredients along with the texture make it feel like a comfort food – healthy, delicious, and filling…doesn’t get much better than that!

CREAMY BUTTERNUT SQUASH SOUP WITH KALE, GROUND TURKEY, AND CANNELLINI BEANS

Ingredients:

  • 3 lbs cubed butternut squash
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground turkey
  • 1 medium red onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 4 cups homemade chicken broth
  • 1 15-oz can cannellini beans, rinsed and drained
  • 1/2 bunch of kale, stems removed and roughly chopped
  • sea salt
  • Plain Greek Yogurt

Directions:

1.) Make your butternut squash puree: Put cubed squash in a large pot.  Fill about halfway with water.  Cover and boil till squash is very tender.  Drain and transfer the cooked squash to a food processor (you will probably have to do this in batches depending on the size of your processor).  Process on high till smooth.  Transfer to a bowl and set aside.

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2.) In a LARGE pot, heat 1 Tbsp. of the olive oil.  Add the turkey burger and cook till cooked through.  Transfer turkey burger to a plate or bowl and set aside.

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3.) While you are cooking the squash and turkey burger, chop up your onion, carrots, celery and kale.

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4.) In the same pot that you cooked the turkey in, heat the other 1 Tbsp. of olive oil.  Add onion, celery, carrots, garlic powder, sea salt, and cumin.  Cook till the vegetables are tender and the onions are translucent.

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5.) Add the chicken broth, squash puree, cooked ground turkey, and cannellini beans.  Mix well.  Bring to a simmer and let simmer for 10-15 minutes.

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6.) Add the kale and cook for a minute or two more till kale is completely wilted.

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7.) Add sea salt and pepper to taste.  Add a dollop of plain greek yogurt to each individual serving.

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Trust me – you need this soup in your life!  Enjoy! 🙂