What is a girl to do when her favorite food is pizza but she cannot eat gluten? Well…she searches high and low for crusts that are gluten free. So…I decided to try one with spaghetti squash. A titch labor intensive (but way easier than cauliflower crust) – but super yum. Why spaghetti squash? Well….for starters – it is low calorie and low carb. 1 cup of spaghetti squash contains only 45 calories and 10 grams of carbohydrates. To put this into perspective – 1 cup of pasta has approx. 25-30 grams of protein. #pizzalover #grainfree #glutenfree #soyummy Spaghetti squash pizza crust Ingredients • 1 spaghetti squash (about 2 pounds) • 1 tablespoon olive oil • 1 1/4 teaspoons kosher salt • Cooking spray • 1/2 cup shredded Parmesan • 1/4 teaspoon garlic powder • 1/4 teaspoon red pepper flakes • 2 organic eggs, lightly beaten • 1/2 cup marinara sauce • 4 ounces of goats cheese mozzarella • 3-5 fresh basil leaves Directions Preheat oven to 400 degrees. Cut squash in half lengthwise. Use a soup spoon to scoop out seeds and discard them. Arrange squash cut side up on a rimmed baking sheet. Drizzle oil evenly over each piece and sprinkle with 1 teaspoon salt. Bake until flesh is tender and can be easily separated with tines of a fork, about 35 to 40 minutes. Remove from oven, let cool, and turn oven heat up to 450 degrees. When the squash is cool enough to handle, use a fork to gently separate flesh into spaghetti-like strands. Transfer to a kitchen towel or piece of cheesecloth; roll up cloth and twist and squeeze out as much liquid as possible. (Once done you should have about 2 cups squash.) Line a baking sheet with parchment paper and lightly coat with cooking spray. In a medium bowl, mix squash, Parmesan, garlic powder, red pepper flakes, and 1/4 teaspoon salt together. Add eggs and stir until thoroughly combined. (Don’t worry if mixture seems too wet and loose.) Transfer to prepared baking sheet and shape into a 9-inch round about 1/2-inch thick. Bake until crust is golden brown, about 15 minutes. Remove from oven and flip (you may need to use a plate to help). Spread marinara sauce evenly over crust and top w/ cheese. Bake 10 min.
Grain free, gluten free spaghetti squash pizza crust - will post recipe shortly! #glutenfree #grainfree #yum
What's this? Coffee that can also help you lose weight? Yup - it's true. I brew my coffee and then blend with 1 tbsp of coconut oil. Coconut oil contains medium chain triglycerides that have been shown to boost metabolism, fill you up and curb cravings. Take home message - good fat is good for weight loss! Top with cinnamon instead of using sugar. #boostmetabolism #coffeelover
That's all! #haveagreatweek
Grain free (and gluten free) lemon poppy seed muffins. Lots of baking happening at my house today! We LOVE lemon poppy seed in my family. And I must say – these beauties turned out to taste absolutely delicious! #grainfree #lemonpoppyseed #glutenfree #yum #bakingday Ingredients 3/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon baking soda 4 organic eggs 1/3 cup of coconut oil, melted 1/2 cup maple syrup 1 tablespoon of natural vanilla 2 tablespoons of poppy seeds 1 tablespoon lemon zest (1 medium lemon) Juice from whole lemon (1 medium lemon) Instructions 1. Preheat oven to 350 degrees F. 2. In a large bowl: mix coconut flour, salt, baking soda and poppy seeds. 3. In a medium bowl: mix eggs, oil, maple syrup, vanilla, lemon zest and lemon juice. To zest lemon: grate on fine side of cheese grater. 4. Add wet ingredients to dry and mix well until combined. 5. Prepare muffin tins or silicone cups and fill 3/4 full with batter. 6. For smaller muffins: bake for 12 minutes. For larger muffins: bake for 15-18 minutes or until toothpick comes out clean when placed in center. 7. Let cool and enjoy!
My sneaky health muffin (for kids!) Do you know why I love muffins? Like protein smoothies-you can jam pack your muffins with amazing nutritional ingredients. Check out my banana chocolate chip muffins for kids below -filled with protein and fibre they have no idea about. #goodforschool #healthybaking #snack Ingredients: 4 medium very ripe bananas 1 organic egg 1⁄3cup of milk or milk alterative (coconut milk) 1/2 cup of coconut sugar 1 1⁄2 cups whole grain flour 1 teaspoon baking soda 1 teaspoon salt 1/2cup of dark chocolate chips ¼ cup of hemp hearts Please note: If not sending to school – feel free to add in some chopped walnuts for an extra healthy fat crunch. High in omega 3 and good for brain function. Directions: Preheat oven to 350 degrees Lightly coat 12 muffin tin liners with oil or butter. In large bowl, mash bananas with fork. Whisk in egg, milk and coconut sugar. In separate bowl, combine flour, baking soda, hemp and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts if desired. Spoon equal amounts of batter into 12 muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to wire rack. Enjoy! Makes 12 muffins
Going to be a great day girls. #besties❤️
Swimming in 85 degree weather mid September - yes please! #summerliveson
Looking to lose weight and have great energy all day long? If so - fat is your friend! Natural flax and peanut butter with bananas on sourdough bread sprinkled with hemp. Will keep you full for 4 hours! #goodfats #boostmetabolism #eatclean #feelgreat #drjoey