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Easy Cauliflower Pizza- Only 68 Calories Per Slice!

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Easy Cauliflower Pizza

 

Did you know that October is National Pizza Month? I just found out too! Considering my husband would live on pizza daily, I figured I’d use this month as a great opportunity to try out some new, but healthy, pizza recipes. I had seen cauliflower pizza recipes online and have been wanting to try them out. But to be honest, a lot of them seemed super complicated and time consuming. And, as I am sure you know, I just don’t have time for that – and I know you don’t either. So I did some experimenting and discovered (with the help of trial and error of various recipes I have found) to make a cauliflower pizza that was easy, but still tasted great. And guess what? I think I did it!

 

I just got back from the Food & Nutrition Conference in Nashville. While I was gone, apparently all Joey had wanted to eat was pizza (or ‘pee-pa’ as he likes to call it). I think this is mostly because ‘daddy’ secretly wanted to eat pizza all weekend haha, but that’s OK. I figure, if they both want to eat pizza all the time, I want to figure out a way they can do so, but do so in a healthier way. So that’s when I decided this would be my week to create a cauliflower pizza that they will actually eat.

 

One of the biggest issues I find when it’s ‘pizza night’ is typically the lack of vegetables. So making a pizza out of vegetables certainly solves that. I will tell you, this recipe very similar to a crispy, flatbread pizza. I wasn’t able to replicate a softer crust, but I’ll keep working on it. However, I measure success by it’s appeal to my family. Last night, Joey gobbled this up with no hesitation, which to me indicates it tastes pretty similar to the real thing. My husband is away on his own business trip now, so the verdict is still out on his impression. But, I did send him a picture of the pizza and he told me it looked great (I didn’t tell him the secret ingredient yet though!), so I’m hoping I get a thumbs up from him on this as well.

So give it a try and let me know what you think:

INGREDIENTS

  • 1 head of cauliflower
  • 4 large eggs
  • 2 cups shredded part-skim mozzarella cheese
  • Minced garlic, basil, oregano, salt, and pepper to taste.

 

DIRECTIONS

  • Pulse cauliflower in a food processor until it looks like small grains of rice. Microwave in a large bowl for about five minutes to steam. Allow to cool and add in seasonings, eggs, and one half cheese.

 

  • Divide mixture into two servings and spread out evenly onto lightly greased baking sheets (or parchment paper).

 

  • Bake at 450 F for about 15-20 minutes or until golden brown and firm.

 

  • Top with remaining cheese (add sauce if desired) and bake for 3-5 minutes until sauce melts. Serve warm and enjoy!

 

MAKES 16 SERVINGS

NUTRITION FACTS (per serving)

Calories: 68 Carbs: 2gm Fiber 1gm Protein 6gm Fat 4gm

 

After you try it, come back and tell me if you are a cauliflower pizza convert now too!

Yum

Celebrate National Chicken Month with Easy Chicken Meatloaf

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“I feel like chicken tonight… like chicken tonight… lalala.” Does anyone else have that song stuck in their head? It just came to my attention that today is the LAST day of National Chicken Month! I feel terrible that I never got a chance to celebrate (seeing how chicken is one of my favorite go-to meals). So I figured I’d whip up a family favorite to share with you in celebration.

 

This meal is so easy and it’s one of my favorite healthy comfort foods. It’s especially perfect now as the weather starts to cool down. You can literally use one bowl to make the whole thing, bake, and serve along side your favorite vegetables. You can also get creative and sneak in extra vegetables (like spinach), but for this post, I kept it simple!

 

Ingredients:

1 lbs 100% breast meat ground chicken

1/3 cup 100% whole grain bread crumbs
1 medium sweet onion, diced
1 Tbs minced garlic
2 eggs
1/3 cup tomato paste (or ketchup)

 

Directions:

Mix ingredients together and place in lightly greased casserole pan. Bake at 400 F for 45 minutes or until chicken reaches internal temperature of 165 F. Serve warm and enjoy! 

 

I love this meal because I can prep it in about 5 minutes and have a meal that looks like it took a lot of effort ready for my family or company without breaking a sweat! And it typically leaves a good amount of leftovers for the next day (I’m enjoying mine on top of a spinach salad for lunch later).

 

Let me know what you think of this recipe in the comments!

Yum

Celebrate the First Day of Fall with Healthy Apple Crisp Sticks

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Can you believe today is the first day of fall already?! I am always amazed at how quickly the summer flies by. But, although I will miss the warm weather and the longer days, I can’t help but be excited for all of the amazing fall foods that are now in season. Especially apples! 

I don’t know about you, but I can’t get enough of apple crisp! It’s one of my favorite desserts. But unfortunately, it’s typically packed full of added sugars and belly-bloated refined carbohydrates. That’s why I decided to create this simple recipe- which I hope you will love as much as I do: HEALTHY APPLE CRISP STICKS!


These are so easy to make and they are packed full of the anti-inflammatory compound quercetin, which can boost help and promote weight loss.  Each stick contains only 9 calories! You will love it!

 

INGREDIENTS

2 large apples, sliced into sticks

1/2 Cup prepared pancake batter (I used my favorite whole grain instant mix)

3 Tbs cinnamon

¼ cup rolled oats

2 Tbs Truvia® Brown Sugar Blend (you can also use traditional brown sugar)

1 sheet parchment paper 

DIRECTIONS

Preheat oven to 350 F. Mix together cinnamon, oats, and brown sugar. Slice apples into small sticks. Dip each stick into pancake batter. Then roll each stick in dry cinnamon-sugar mixture. Place each stick onto a baking sheet lined with parchment paper. Bake for 15 minutes or until pancake batter has set and apples are soft. Serve warm or chilled. 

NUTRITION FACTS PER SERVING (Makes 4 servings)

90 calories, 19 gm carbs, 2gm fiber, 1.5gm protein, 1 gram fat

 

If you try these out, please comment below and let me know what you think!

Disclaimer: I did receive a free sample of Truvia® Brown Sugar Blend, however, I have received no compensation for writing this article or developing this recipe.

Yum

Low Calorie Peanut Butter Cups – Only 16 Calories Each!

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Low Calorie Peanut Butter Cups

I don’t know about you, but every year I am amazed at how early stores begin to stock their shelves with Halloween candy. I mean, I know next week is October already (that went fast!), but still, so we really need to be tempted to fill our pantry with candy that we will inevitably eat well before Trick-or-Treaters make their arrival on our doorsteps? Well maybe if you have much better willpower than me you are able to buy candy now and resist opening it until Halloween, but I can’t do that. If it’s in my house, I want to eat it. That’s why I typically only buy Halloween candy the day before (and I still find myself digging into it!).

A favorite candy in my house is Reese’s Peanut Butter Cups. Those things are delicious! But even the mini version packs in 44 calories per piece (and who can stop at just one!). So I decided to try my hand out creating a much healthier version I can enjoy daily throughout the Halloween season without guilt (or the negative effects on my waistline). This version takes just like the real thing and contains only 16 calories per serving! There’s no added sugar, no unhealthy fats, and they leave your tastebuds just as satisfied. The only caveat is that you have to keep these in the freezer and just pop them out when you are ready to enjoy them. Don’t worry- they thaw fast (and peanut butter cups always taste even better chilled!)

INGREDIENTS

  • ¼ cup PB2 Powder
  • ¼ cup cocoa powder
  • ¼ cup 70% cocao dark chocolate chips
  • ¼ cup part-skim milk
  • 2 Tbs low fat Greek yogurt
  • 2 tsp stevia
  • 2 Tbs water
  • Mini muffin tray liners

 

DIRECTIONS

In a small bowl, mix together the PB2 powder, water, and 1 teaspoon stevia. In a separate bowl mix together cocoa powder, yogurt, milk, and 1 teaspoon stevia. While mixing, melt the dark chocolate chips in a separate bowl.

Line a mini muffin tray with liners, then drizzle dark chocolate to coat the bottom of each mini muffin liner. Pour 1 teaspoon of peanut butter on top of the dark chocolate, then top with 1 teaspoon of cocoa mixture. (Optional: blend together cocoa mixture and peanut butter and pour 2 tsp into each mini muffin holder). Cover tray with plastic wrap and freeze for two hours. Serve chilled and enjoy!

(You can also use popsicle holders to make this recipe as a popsicle treat instead!)

NUTRITION FACTS PER SERVING (makes 24 servings)

16 calories, 2 grams carbs, 1 gram protein, 1gram fat

 

If you try these, make sure to comment and let me know what you think!

 

Yum

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