Cauliflower Crust Pizza

INGREDIENTS:

• 2 pounds cauliflower florets, riced
• 2 eggs, beaten
• 1/2 cup shredded part skim mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 tsp garlic powder
• pinch of salt
• pinch of ground pepper
• Toppings: tomato sauce, mozzarella cheese and vegetables

DIRECTIONS:

1. Preheat your oven to 400F.
2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved or purchase riced cauliflower
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. Important Step: Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, mozzarella,  parmesan and spices. Will look more like a wet batter than a traditional pizza dough.
6. Press the dough out onto a baking sheet lined with parchment q    paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Leave a rim around the edge for the crust. Add sauce, cheese, and any other toppings you like such a basil, mushrooms, or cooked eggplant. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.

Chocolate Almond Butter Banana Muffins

Serves: 12

INGREDIENTS:

• 2-3 large ripe bananas
• 3 organic eggs
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup natural creamy almond butter
• ⅓ cup coconut flour
• ⅓ cup cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup dark chocolate chunks

DIRECTIONS:

1. Preheat the oven to 350ºF. Line 12 muffin tins with paper liners or grease with coconut oil.
2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently add the chocolate chunks.
4. Divide the batter between the prepared muffin tins.
5. Bake in the preheated oven for about 16 minutes. A toothpick inserted into the center of a muffin should come out clean.
6. Remove from oven and allow to cool on a wire rack for about 15 minutes.

Stacia’s Poke Recipe

I make this recipe on vacation every year and pack it in individual Tupperware containers. We bring it on ice to the beach with chopsticks or pile it into lettuce cups, rather than serve it as a bowl. I’ve made it for a party and served it alongside homemade potato chips or endive leaves and it disappears immediately. I hope you enjoy it as much as I do.
Serves: 6
Active time: 15 minutes, passive time 2 hours

INGREDIENTS:

• 4 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1 scallion, sliced thinly
• 1 inch fresh ginger, grated
• 1 tablespoon sesame seeds, toasted
• 1 pound sushi grade tuna, sliced into ½ inch cubes

DIRECTIONS:

1. Mix the first 4 ingredients together in a non reactive bowl, such as glass or ceramic bowl.
2. Toast the sesame seeds gently in a small sauté pan, being careful not to burn them (when you start to smell them, they’re almost ready).
3. Place the fish in the marinade and mix well. Add the sesame seeds and then place in the refrigerator for 2 hours. Serve chilled.

Cranberry, Apple and Pomegranate Relish

Time: 30 minutes
Serves: 6
Ingredients: 

• 1 12-oz bag of fresh cranberries
• ½ cup apple juice
• 1 Granny Smith apple, peeled and chopped
• 2/3 cup pure maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• 1/3 cup pomegranate arils

Directions:

1. Place cranberries, apple juice, chopped apple, maple syrup, cinnamon, ginger and nutmeg in a medium saucepan.  Bring to a boil; turn down heat and simmer for 15 minutes.
2. Let relish cool; mix in pomegranate arils.

Serving size: ¼ cup

Grilled Shrimp, Asparagus, and Avocado Salad

Serves: 4

INGREDIENTS:

• 3 Tbsp. freshly squeezed lemon juice
• 1 tsp. lemon zest
• ¼ cup finely chopped fresh parsley
• 1-2 tsp. Dijon mustard
• 2 tsp. olive oil
• 2 garlic cloves, minced
• ¼ tsp. crushed red pepper
• 1 pound shrimp, shelled and deveined
• 1 cup asparagus
• 1 cup cherry tomatoes, halved
• 1 small avocado, cut into small cubes
• 2 tbsp. water
• Salt and Pepper to taste

DIRECTIONS:

1. Combine lemon juice, mustard, olive oil, and a bit of salt in a bowl. Set aside.
2. In another bowl, add parsley, lemon zest, garlic, red pepper, and shrimp. Toss, coat, and marinate for 20 minutes in the fridge.
3. Prepare the grill with a healthy, non-stick cooking spray.
4. Add asparagus and shrimp to the grill. Grill for 4-6 minutes, over medium-high heat, turning once.
5. Add shrimp and asparagus to a large bowl. Pour dressing over and toss to coat completely.
6. Add bell tomatoes and avocado.
7. Taste and adjust salt and pepper as needed.
8. Serve room temperature or chilled.

Party Empowered: Tips and Tricks to Healthful Feasting

I don’t know about you, but I’m ready for summer. I’m craving a little sunshine, BBQ with family and friends and a glass of Rose. Here is my guide to partying it up while maintaining healthy habits. Party Empowered…

1. Foundation is everything. Set the foundation for a healthy day of eating by eating a well-balanced power breakfast that keeps you fueled and focused until your next snack or meal. My go to breakfast is two whole eggs, ¼       avocado and berries. Make smart choices all morning long, and you’ll be more inclined to keep it going than if you started the day with a donut.

2. Arrive “satisfied.” Don’t starve yourself until the party or “bank” your calories. I promise this method will backfire and you will likely make poor choices and overeat. Plan a pre-party snack — such as a cup of gazpacho or egg muffin cup – and you won’t be so inclined to overdo the appetizers.
3. What’s the “special”? Don’t waste your time putting anything between your lips that isn’t special. Ask the host what the most coveted dish is. Maybe it is an heirloom tomato salad (wahoo, dig in!) or perhaps it’s the famous mud pie (reason to eat grilled veggies and skip the chips, so you can have a taste). The point is, scope the menu, survey the buffet and plan your plate.
4. Delay your drink. Before you arrive, decide how much alcohol you are going to have. The extra calories and inhibition lowering side effect are reason enough for you to D E L A Y your first drink. When the host asks what you’re drinking, opt for a sparkling water with lemon for the first round. If the parties goes on, continue with water or sparkling water in between alcohol.
5. Hone your food GPS. Navigating the fare may take some creativity. Grab a plate. Make one beautiful meal out of the healthy stuff and what you love most. Anything you put in between your lips should have hit your plate first. This will prevent grazing and mindless eating. No salad? That’s OK, pile your plate with lettuce, tomatoes and onions as well as whatever else you find on the burger fixin’s table. Pair the guacamole that is sitting in the center of the bowl of chips with the crudités hanging out next to the cheese board. Partake in the veggies while the burgers and dogs are grilling and hold out for the lean protein that you love, like steak, fish or shrimp.
6. Bring your food. You should have 2 – 3 signature dishes such as a tomato salad, tandoori chicken or zucchini carpaccio to contribute. Bringing healthful fare to the party ensures there is something you will be able to enjoy without worry. You’ll feel healthiest, most empowered and suffer less regret if you choose mostly veggies and lean meats, so make a beautiful plate and enjoy it.
7. Do dessert. Eat fruit. Whole, sliced, grilled and clean, loading up on water volume, antioxidants and satisfying fiber is definitely a great way to conquer the end of the meal. Indulge mindfully. If you want the cookie or piece of pie then own it. Plate it. Eat slowly and enjoy it. It’s going to be a long summer of BBQ’s, cookies and your favorite farmers market pie, so don’t waste your time on treats that aren’t special.
8. Reframe. You are actually not going to the party for the food. The food is just an excuse to get YOU to the party, so be present with your friends and family. Prioritize catching up with loved ones, making memories and another milestone in the year over the food. Really connect with the guests, support the host and participate in the event. It’ll take your mind off of the loaded potato salad.

Go-To BBQ Recipes

There is absolutely no reason for you to feel like a victim when you roll up to the Memorial Day BBQ you’ve been invited to. You don’t have to succumb to the hot dog and bun, chips and dip or the potato salad laden with mayo you’re praying doesn’t make you sick.

Party EMPOWERED! Bring one of these three super simple, ridiculously healthy recipes with you and you’ll be eating and sharing your healthful ways. Partygoers are sure to thank you!

Memorable Tomato, Cucumber and Onion Salad

Time: 15 minutes

Serves: 12

 Ingredients:

• 2 pounds cherry tomatoes, halved (look for the multicolor ones)
• 1 small Vidalia onion, sliced thin
• 1 European cucumber, sliced into half moons
• 1 bunch basil, sliced into chiffonade
• 2 tablespoons extra virgin olive oil (use your good one here)
• ¼ cup white vinegar
• 1 tablespoon sugar
• Juice of 1 lemon
• Freshly ground pepper

Directions:

1. Mix the olive oil, vinegar and lemon together with the sugar, stirring to dissolve.
2. Pour the dressing over the vegetables.
3. Let the salad marinate for an hour at room temperature, or overnight in the refrigerator. Sprinkle with basil before serving.

Tandori Chicken

Time: 15 minutes

Serves: 12 skewers*

Ingredients:

• 1 cup full fat Greek yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated fresh garlic
• 1 teaspoon paprika
• 1 teaspoon coriander
• Juice of one lime
• Fresh pepper
• 5 pounds skinless chicken breast, cut into cubes
• 12 12” wood skewers soaked in water
• Fresh lime wedges for garnish

Directions:

1. Mix all of the ingredients except for the chicken to make the marinade.
2. Skewer the chicken onto the 12 skewers and coat with marinade for 30 – 60 minutes.
3. Grill the chicken on medium high heat for 3 – 4 minutes per side, discarding marinade. You can do this ahead of time and serve room temperature. Garnish with fresh lime wedges.

* Note, if you prefer, you can skip the skewers and grill the chicken breasts whole. Slice the chicken breasts horizontally, through the thinnest side to make each breast into two full sized, but thinner breasts. Increase cooking time to 4 – 5 minutes per breast.

Zucchini Carpaccio

Time: 30 minutes

Serves: 12

Ingredients:

• 4 slender green zucchini, sliced paper thin on a mandolin
• 4 slender yellow zucchini, sliced paper thin on a mandolin
• ½ cup mint, sliced into chiffonade
• ¼ cup high quality extra virgin olive oil
• Juice of one lemon
• ½ cup pine nuts, lightly toasted
• 8 oz Parmigiano Reggiano
• Extra large serving plate

Directions:

1. Arrange the zucchini in concentric circles slightly overlapping on the serving plate. Sprinkle evenly with mint.
2. Whisk together the olive oil and lemon juice and pour over the zucchini. Allow 10 minutes to 30 minutes for the flavors to develop.
3. Just before serving, sprinkle the pine nuts over the zucchini and use a vegetable peeler to shave the Parmigiano Reggiano over the plate.

Charoset Muffins

Time: 1 hour

Serves: 18 muffins

INGREDIENTS:

Charoset:

• 2 medium granny smith apples, diced
• 1/2 cup red wine
• 1 cup chopped walnuts
• 1/2 cup chopped dried dates
• 1 teaspoon cinnamon
• 1/3 cup honey
• 1/2 lemon, squeezed
• 1/2 teaspoon lemon zest

Muffin:

• 1 ½ cups almond flour
• ½ cup matzo meal flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 3 eggs
• ½ cup grapeseed oil
• 1/3 cup orange juice
• 1 teaspoon vanilla extract
• 1 cup charoset

DIRECTIONS:

1. Prepare the charoset by mixing all of the charoset ingredients together. This can be made a day in advance and chilled in the refrigerator.
2. Preheat the oven to 350˚F and prepare 20 muffin cups with liners.
3. In a bowl, whisk together all of the dry ingredients, from the almond flour to the salt. In a separate bowl, mix the wet ingredients from the honey to the vanilla. Combine the dry into the wet ingredients and fold in 1 cup charoset.
4. Fill the muffin cups ½ way and bake for 18 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.

Passover Macaroons

Time: 1 1/2 hours

Makes: 36 macaroons/18 servings

INGREDIENTS:

• 2 1/2 cups dried unsweetened shredded coconut
• 1 1/2 tablespoons matzo meal flour
• 1/2 cup superfine sugar
• 1/4  teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla

DIRECTIONS:

1. In a mixing bowl, combine the first 4 ingredients and blend well.
2. Mix the egg whites and vanilla in a separate bowl until frothy.
3. Combine the two bowls to make a batter and let it rest for 30 minutes.
4. Line a baking sheet with parchment paper or silpat and roll into tablespoon sized balls. Place on baking sheet.
5. Bake for 20 minutes, until the bottoms are golden brown. Let the macaroons cool on the baking sheet before removing them.

Dark Chocolate Truffles

Time: 20 active minutes, 1 hour cooling
Makes: 20 truffles / 10 servings

INGREDIENTS:

• 10 oz 70% cacao dark chocolate (I like Hu)
• 1 large, ripe avocado
• ¼ teaspoon fleur de sel
• ½ teaspoon high quality vanilla extract
• Toppings: high quality cocoa powder (Navitas is great), dried coconut, cinnamon sugar, sprinkles

DIRECTIONS:

1. Cut the avocado in half and scoop out the flesh. Mash it until it is creamy and no lumps are left.
2. Break or chop the dark chocolate and melt it in a double boiler, over simmering water until smooth. (Alternately, you can use your microwave in 10 second intervals, stirring in between until smooth).
3. Add the chocolate, salt, vanilla and avocado together and mix until combined completely. Refrigerate for an hour.
4. Scoop out 1 teaspoon of the mixture and roll into a ball, using the palms of your hands and light pressure. Repeat until all of the truffles are formed. Roll the truffles in your favorite toppings and refrigerate again, if needed.