Linda and Lindsay’s Cauliflower Crust Pizza

Cauliflower Crust Pizza

Move over kale, adios Brussels sprouts, cauliflower is the new ‘it’ vegetable. I’ve had cauliflower prepared in many ways, from cauliflower fried ‘rice’ to sweet and sour cauliflower nuggets. They were all surprisingly good but nothing can beat the incredible cauliflower crust pizza.

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The crust holds up with a variety of different toppings. You can even fold the crust just like traditional pizza and only about 300 calories for half the pie!

There have been many versions of this recipe posted on the internet but my daughter Lindsay, and I, created our own variation of this yummy pie during her holiday break from work. I know you will love our savory adaptation of this pizza.

Ingredients

2 1/2 cups cauliflower, grated (about 1/2 a large head)

1 large egg, lightly beaten

1 1/4 cups shredded part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

2 tablespoons chopped olives

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/4 cups tomato sauce

1/4 – 1/2 cup grape tomatoes, sliced in half

1/4 tsp. garlic powder (not salt)

1/4 tsp. fresh pressed or crushed garlic

1/3 cups fresh basil leaves

1/4 tsp. crushed red pepper flakes (optional)

Nonstick spray

Directions

Preheat oven to 425ºF.

Grate the cauliflower using the large holes of a box grater until you have 21/2 cups of cauliflower crumbles.¹ Place in a large bowl and microwave on high for eight minutes, or until soft. Remove from the microwave and let cool slightly. grated-cauliflower-crust

Line a baking sheet with parchment or wax paper. Spray generously with nonstick spray. Whisk the egg into the bowl of cooled grated cauliflower and mix in one cup mozzarella, parmesan cheese, garlic powder and salt and pepper. Once combined, pat into a thin 10-inch round on the prepared pan and bake for 12 to 15 minutes, or until golden.

cauliflower-crust_

Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, olives, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

So delicious!

The crust is also great for making quesadillas.

Nutrition

Cauliflower is a high fiber, low calorie food and a good source of vitamin C. It also has the benefits of vitamin K, folate, pantothenic acid and vitamin B6.

cauliflower-pizza-slice_The-Gratitude-Life-wordpress_

I’m so grateful for the precious moments Lindsay and I spent cooking, laughing, working out and watching videos together this past month. We even got the chance to get out our dancing shoes and take a tap dancing workshop together. We were a little rusty but it sure was fun!

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Wishing you blessings of gratitude for sweet moments and the simple pleasures of life.

~ Linda

 

“Let us come to Him with thanksgiving. Let us sing psalms of praise to Him.”

~ Psalm 95: 2 (NLT)

 

Footnote:

  1. You can grate the cauliflower in a food processor or for your convenience, Trader Joes usually offers ‘riced’ cauliflower in their fresh or frozen section. If you decide to use either of these two preparations, you may need to squeeze out any excess liquid from the ‘riced’ cauliflower.
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Food for Body and Soul

November ushers in a bounty of celebrations with friends and family as well as sharing and enjoying food from each other’s tables.

winter squash

With a desire to create a new seasonal dish to share, I concocted a recipe using sweet dumpling squash. The orange-maple flavor compliments the mild taste of the sweet dumpling and makes this recipe a delicious side dish.

Maple-Orange Winter Squash (Vegan)

Ingredients

4 cups cooked and cubed sweet dumpling or other winter squash

1 cup (plus ¼ cup.) caned light coconut milk or coconut milk beverage

1/8 tsp. Nutmeg

1/8 tsp. Pumpkin pie spice

¼ tsp. Cinnamon

3 tbsp. Pure maple syrup

1 tbsp. Coconut oil

2 tsp. Fresh grated organic orange zest

pinch salt

Preparation

1) Cut the sweet dumpling squash in half. Scoop out the seeds and stringy membrane. Place the sliced squash in an oiled pan. Add four tbsp. of water.

squash-sweet-dumpling

2) Bake squash for 45 minutes at 375. Squash should be soft and almost cooked through. Remove from oven.

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3) After the squash cools, peel off the skin with a sharp knife and cut into ¾ in. cubes.

(Anytime after step 1 through 3, cooked squash can be refrigerated for 1 or 2 days until ready to use)

4) In a sauce pan, add all the ingredients except the orange zest and 1/4 cup of the coconut milk. Cover the pan and cook on medium heat for 15 minutes, stirring occasionally.

5) Remove from heat and add the orange zest. (The orange flavor is predominate in this dish so you may want to reserve a 1/2 tsp. of the zest use to adjust to your taste).

6) You can stop here if you like and serve the squash chunky style or add all the ingredients to a blender along with the remaining ¼ cup coconut milk and puree until smooth.

Transfer to a serving dish. If desired add additional maple syrup to taste. Garnish with a dollop of sour cream or toasted pecans.

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Nutrition

Winter Squash is a good source of vitamin A, Vitamin C, magnesium and potassium.

Food For My Soul

Celebrating 95 years!

I have a lovely lady in my life who never fails to say how much she loves me and how much I mean to her.

Mom-95th_My mother-in-law is a spunky woman with a sweet disposition and enthusiastic joy for life. She celebrated her 95th birthday this month!

Shirley is still as sharp as they come. She is taking classes at Saddleback College and she stays fit doing group fitness classes with her 100 year old friend! If you asked her what her secret is to her longevity and quality of life, she will tell you, “it’s LOVE.” My mother-in-law has a huge heart for people. With a fun loving spirit, she regularly walks up to strangers and engages them in conversation.

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My daughter, Lindsay, shares a special bond with her Nana.

Mom frequently tells me how blessed she feels to have wonderful friends and family in her life.  I am equally blessed to have such a terrific mother-in-law.

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I am very grateful for this amazing woman and the beautiful family and extended family she created!

From my heart to yours, happy Thanksgiving and blessings to you all.

~ Linda

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“The Lord is good to everyone; he is merciful to all he has made. Lord, everything you have made will praise you; those who belong to you will bless you… All living things look to you for food, and you give it to them at the right time.” – Psalm 145: 9, 10 & 15 (NCV)

 

© All materials contained within this blog are copyrighted and may not be used without expressed written permission.

Easy to Prepare Kabocha – Recipes for Wellbeing

Starting Strong

I love it. It’s the start of a new year and my Pilates and Yoga fitness classes are full, both the ones I’m teaching and the ones I’m taking. Everyone is brimming with energy and hope, intending to be healthier this year. The excitement has infused new life into me.

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Exercise is a very important part of overall health but what you eat also plays an essential role in physical well-being.

Healthy Seasonal Treats

A good portion of my life is spent preparing meals. The thing is, I don’t want to spend a lot of time in the kitchen. I went to the grocery store looking for something different to make as a side dish, that was healthy, seasonal and easy to prepare.

kabocha

Some winter squash get all the glory: butternut, spaghetti, acorn, pumpkin, they get their fair share of promotion but what about the kabocha, have you tried that yet?

Kabocha – Pumpkin’s Much Sweeter Cousin

This green marvel surpasses the pumpkin in flavor and color. Yet, when was the last time you had one as part of your meal? Kabocha needs no flavor enhancers, it is perfect simply roasted with nothing added to it.

Opening the kabocha, you will immediately notice the vibrant yellow-orange color inside. It looked so inviting, I had to taste it raw. It is one of the few squash varieties that taste good raw, similar to the taste and consistency of a carrot.

These simple roasted kabocha recipes are as easy as one, two, three. The prep time is  less than 5 minutes! Got to be grateful for that, right?

Roasted Kabocha

1) Pre heat your oven to 375°.

2) You will need a very sharp knife to split open the kabocha squash. Cut the squash into fours; scoop out the seeds and stringy membrane. Coat a roasting pan or cookie sheet with oil and add 4 tablespoons of water.

3) Bake squash for 50 minutes at 375°.

roasted-kabocha-squash_

When the squash is finished and slightly cooled, it is ready to be served. Spoon the sweet flesh off the skin and into your mouth. You could add a sprinkling of cinnamon on top or some buttered peas but Kabocha is equally delicious with nothing on it.

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Crispy Broiled Kabocha 

kabocha-raw

1) Pre heat your oven to 375°. Using a sharp knife, cut your kabocha in half. scoop out the seeds and stringy membrane. Cut the squash into crescent shaped slices (about 1/2 thick in the center). Coat a roasting pan or cookie sheet with oil and add 4 tablespoons of water.

3) Bake squash for 50 minutes at 375°. Then broil for 5 minutes or less. Keep a close eye on the squash.

kabocha-broiled

Remove from the squash slices from oven and serve. The skin will be crisp and edible. My husband, Steven, likes them very well done. I asked him if he wanted some salt or cinnamon to add and he gratefully replied, “It’s delicious, doesn’t need a thing.” 

  

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Nutrition

Winter squash is very nutritious. It is packed with antioxidants, dietary fiber and it’s loaded with Vitamin A and carotenoids. Carotenoids found in winter squash include alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin.¹  

Finishing Strong

Let’s keep exercising and eating fresh seasonal fruits and vegetables for our physical well-being. But going further than that, well-being extends to satisfaction in our career, finances, family life, social and spiritual life. Connect to the One who knows us best. By spending time to ask God about the direction of our lives, we can connect with our Creator in meaningful ways that will give us true fulfillment, happiness and over all well-being. Our foundation is in the love of our Father, God, and our futures are with him now and beyond this world.

“What a God! His road stretches straight and smooth. Every God-direction is road tested. Everyone who runs toward him makes it. Is there any god like God”? – Psalm 18: 30-31 (MSG)

My hope is for us to walk in the joy and freedom that Christ gave up his life for. We are blessed.

Gratefully yours, Linda

“We’re depending on God; He’s everything we need. What’s more, our hearts brim with joy since we’ve taken for our own his holy name. Love us, God, with all you’ve got—that’s what we’re depending on”. – Psalm 33: 20-22 (MSG)

Reference

1. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2648/2

Disclaimer: This is a personal blog. Always seek the advice of your health care professional.  © All rights reserved.

A Grateful Heart Produces A Bountiful Harvest

 

Thanksgiving is almost here and I am extremely thankful to God for family and friends. Sharing food together is one way we share the joys of togetherness. Each Thanksgiving, I like to create new, healthy versions of my favorite recipes. I am bringing one of these delicious vegetable dishes for Thanksgiving dinner. 

Roasted Rosemary Vegetables
Ingredients
fresh vegetables like zucchini and carrots
extra-virgin olive oil
fresh or dried Rosemary
fresh pressed or dried powered garlic (optional)
fine sea salt
ground black pepper

Cut the zucchinis and carrots in half and then into wedges lengthwise about 3½ – 4″ in length. Toss well in olive oil, rosemary & garlic or whatever herbs you like. Arrange your vegetables on a cookie sheet or baking pan. Pre heat the oven to 425 F. Bake at 425 for 20 – 25 min. Rotate the roasting pan from bottom to the top shelf of the oven about half way through. Don’t over season. Flavors become more concentrated after baking. After baking, add salt & pepper to taste. Transfer to a serving dish alternating the zucchini & carrots side by side in the dish. Enjoy!

Linda-Eichberg-roasted-zucchini-carrots

Roasted zucchini and carrots

This recipe also works great with seasonal fall favorites like: sweet potatoes, parsnips or Brussels sprouts.

Roasted Brussels Sprouts
If you’re using Brussels sprouts for this recipe, cut the sprouts in half lengthwise and follow the same directions above for “Roasted Rosemary Vegetables”. Brussels sprouts are smaller so they will cook faster. Take a few minutes off the cooking time depending on the size of your sprouts. Cook until golden brown. The leaves that are loose will be brown and crispy.

The-Gratitude-Life-Roasted-Brussels-sprouts-Linda-Eichberg-

Roasted Brussels sprouts

Add Ons – Try one of these three tasty recipe twists!

1) The last 5 minutes of roasting, add cranberries, walnut or pecan pieces to the Brussels sprouts.

2) Let the Brussels sprouts cool and add shredded Parmesan cheese, goat or feta cheese.

3) Served warm or chilled, roasted Brussels sprouts will make a fantastic topping for your favorite salad!

A Story of Thanksgiving 

Very recently my husband Steven and I were guests at a fund-raising dinner given by Lily of the Valley Endeavor to raise money and awareness for children orphaned by HIV/AIDS. While we were there, we met at nice couple who told us that we were responsible for getting them and their neighbors involved in supporting this non-profit. I was very curious to hear how, since I didn’t know them.

Paying It Forward

It turned out that years ago Steven did some legal work, Pro bono, for their neighbor, a single mom who needed legal services. She was very grateful for what my husband did for her. Looking for a way to repay him in some way, she expressed her gratitude by getting a group of her neighbors to attend one of the fund raisers we were working on for Lily of the Valley Endeavor. The couple we met, were two of those neighbors. My husband Steven & I served for many years putting on events and raising money for this charity. And now these wonderful people continue to passionately support LoVE (Lily of the Valley Endeavor).

In doing good, we often do not see the results of our labor right away but in faith we keep forging ahead hoping that God will multiply our efforts beyond anything we can do.

Linda-Eichberg-Lily-of-the-Valley

Singing for Lily of the Valley Endeavor, LoVEFest fundraiser

Living Legacies

My husband and I put a good portion of time and heart into growing this charity and helping the children it served. During those years much was accomplished but now that we have stepped back; it was heart warming to see the legacy continue through the couple we met and their friends. I was inspired and grateful to hear their story and to know how Steven’s kindness, in taking care of a struggling single mom’s legal problem, grew into something lasting and good for the world.

Steven-and-Linda-Eichberg-Lily-of-the-Valley-Children's-Village_

Steven and Linda Eichberg at Lily of the Valley Children’s Village, South Africa

Grateful for the blessing of serving these children through Christ. Giving thanks for good friends, good food, family and God, who can do more than we could ever ask or imagine. Happy Thanksgiving from our house to yours!

Eichberg-family-2012

Happy Thanksgiving from Steven, Linda and Lindsay

“Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.” ~ Galatians 6:9

“But the seed planted in the good earth represents those who hear the Word, embrace it, and produce a harvest beyond their wildest dreams.” ~ Mark 4:20 (MSG)

For more information on Lily of the Valley Children’s Village – http://www.lov.org.za

and Lily of the Valley AIDS Foundation – http://www.lilyvalleyusa.org

© All materials contained within this blog are copyrighted and may not be used without expressed written permission.