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Cooking up Smiles..Across the Miles


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Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. πŸ™‚

Ingredients:

Small or medium cauliflower – 1
Mozzarella cheese – Β½ cup (Use your choice of cheese)
Egg -1 (See notes for substitutions)
Mixed Italian Herbs – 1 tbsp
Garlic cloves – 2, minced
Black pepper powder – ΒΌ tsp
Salt to taste
Red chilly flakes – to taste, optional
Pizza Sauce – ΒΌ cup
Cheese – Β½ cup (more or less, as per your preference)
Your choice of Pizza toppings

Method:

  1. Remove the stems of the cauliflower and pulse the florets in a food processor till you get very fine cauliflower rice. You can also grate the florets if you like.
  2. Cook the florets in a microwave for about 8 minutes. You can also cook it on a stove top in boiling water for about the same time.
  3. Once done, drain all the water and let it cool down. Finally, wrap the cooked cauliflower crumbles in a kitchen towel and squeeze out as much water as you can. This step is very important to get a good pizza base.
  4. Preheat your oven to 450 F and line your baking sheet with Parchment paper. The parchment paper is very important here to ensure your pizza does not stick to the baking sheet.
  5. Now mix the cauliflower (which should be really dry by now) with cheese, garlic, herbs, salt and pepper, egg and the chili flakes. Use your hand and make a soft dough.
  6. Now form a round pizza crust using the dough making sure it is not too thick or thin and place it on the baking sheet.
  7. Bake it for about 20 – 25 minutes till the sides are nicely brown.
  8. Take it out of the oven and flip on the other side. Apply the tomato sauce, your choice of pizza toppings and the cheese.
  9. Put it back in the oven and let it cook for another 7 – 8 minutes till the cheese has nicely melted.
  10. Let it rest for about 2 minutes. Finally cut your healthy pizza into slices and enjoy this guilt free delight.

Notes:

To replace egg you can either use 1 tbsp of flax seeds mixed with 3 tbsp of water or
1 tbsp of chia seeds mixed with 3 tbsp of water. Leave it aside for 10 minutes and use as in the recipe.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. πŸ™‚


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Vegetarian Quinoa Chili…A warm bowl of comfort

IMG_1119We are officially into spring in our part of the country. But the low temperatures, rainy days and gloomy weather hardly makes it feel anything like spring here. I was in the mood for something warm, spicy and delicious. I really wanted to make some samosas but then I thought about my missed workouts for the whole of last week, and changed my mind. πŸ˜›

I needed something healthy. And then I came across a Chili recipe on Pinterest. It was perfect. Warm, comforting, healthy and looked absolutely delicious. I knew I was making this.

Chili, also known as Chili con carne, refers to a spicy stew made with chilly peppers, meat, beans and tomatoes. Its a one pot meal, perfect for games days. But really can be enjoyed anytime of the year. I tried to make it vegetarian (Chili sin carne) and added quinoa for the protein. Another option would be soya granules or you can use your choice of ground meat.

Here is how I made it.

Ingredients:

Quinoa – 1 cup, cooked as per package instructions

Oil – 1 and 1/2 tbsp.

Onion – 1 medium, chopped

Garlic – 4 cloves, minced

Ginger – 1 tbsp., minced

Jalapenos – to taste

Green pepper – 1 large, chopped

Carrot – 1 large, chopped

Zucchini – 1 large. chopped

Frozen corn – 1 cup

Tomatoes – 2 large, pureed or diced small (you can also use two 15 oz cans of diced tomatoes instead)

Tomato Sauce – 1 can, 15 Oz

Black beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Kidney beans – 1 can, 15 Oz, rinsed and drained (Or you can pressure cook 2/3 cup of beans at home)

Cumin Powder – 1.5 tsp

Kashmiri Red Chilly powder – 1 tsp (or use Paprika)

Vegetable broth or water – 2 cups, or more if needed

Salt and pepper to taste

Lemon juice – 1.5 tbsp.

Garnish – Chopped cilantro, shredded cheese, sour cream, guacamole or chopped avocado – use per your preference

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Method:

  1. If you are not using the cans of beans, soak your choice of beans overnight, pressure cook them until soft and use them as in the recipe.
  2. Cook the quinoa as per package instructions and fluff it with a fork.
  3. Take a large pot and heat the oil. Once hot, add the minced garlic and ginger. Sautee them for just about a minute and add the onions and jalapenos and cook till the onions are nicely brown, about 3 minutes.
  4. Its time to add in the vegetables – give the peppers and carrots a head start and add the zucchini and corn after another 2 minutes.
  5. Once the vegetables are cooked half way through, add the pureed tomatoes and the tomato sauce. Mix well. Let it cook for a few minutes.
  6. Stir in the quinoa and the beans and add all the seasonings – salt, pepper, chilly powder and cumin powder.
  7. Mix everything well and add in the 2 cup of broth or water.
  8. Let it come to a boil, lower the flame and let it cook for another 30 minutes. Make sure to sir in between.
  9. Add more water if needed. Let it cook well till all flavors are well combined and everything looks “happily married” πŸ˜€
  10. Do a final taste test to make sure its per your preference. Pour in the lemon juice and switch off the flame.
  11. Garnish it with chopped cilantro, some shredded cheese, diced avocado or guacamole with a big dollop of sour cream.
  12. Pour yourself a big bowl of this warm and comforting chili and dig in.

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You can serve the chili with some tortilla chips, corn bread or with some rice. Either way it tastes delicious. πŸ˜›

The rainy weather doesn’t feel so bad after all.

Thank you so much for stopping by. Do let me know if you try this.

Love,

Ritu πŸ™‚


5 Comments

Egg Muffins..An easy, make ahead, breakfast option

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I love eating eggs for breakfast. They are a good source of protein and keep you full for longer. I have already done a post before mentioning some of my favorite egg recipes for breakfast. You can check them out here.

Egg muffin is a great make ahead breakfast option. You can make and refrigerate them for up to a week. Just heat them in the microwave the next day and your delicious breakfast is ready. The good thing about these muffins is that they can be customized to your taste buds. Add sausage if you like or your choice of veggies. You can also make it with just cheese (or omit it, for healthier version). I personally like the veggies version as it keeps me full plus it is such a good way to enjoy vegetables for breakfast. Sounds good  ? πŸ™‚

Lets make some.

This recipe will make 12 large egg muffins.

Ingredients:

10 large eggs (You can also use just egg whites here or a combination of whole eggs and whites for healthier options)

1/3 cup milk

3/4 cup chopped broccoli

1/4 cup chopped red bell pepper

Salt and pepper to taste

1 cup shredded cheese of your choice (I have used cheddar) (Reduce cheese for healthier version)

Method:

  1. Preheat oven to 350F. Grease well a 12 hole muffin tin or line it with muffin cups.
  2. Whisk the eggs in a bowl and add the milk, salt and pepper to it.
  3. Add in the broccoli and red pepper to the mix. Feel free to use your choice of veggies here. You can also add sausage here.
  4. Next carefully fold in the cheese. You can also top your muffins with cheese as opposed to mixing it here. That will make for a more crispier topping.
  5. Finally, fill the muffin cups with this mixture, about 1/4 cup in each. Bake them for about 15 – 20 minutes till the center of the muffins is well set and they get a pretty golden color.
  6. The muffins will rise during cooking and sink when they cool down. That’s perfectly ok. Slide them out and let them rest on the cooling rack.
  7. Enjoy them hot or put them in the fridge in an air tight container and heat them in a microwave before serving.

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