Wash and dry your greens. Plate and top with as much goat cheese crumbles, pomegranate seeds and lemon juice as desired. Serve and enjoy!
Simple and delicious.
Preheat your pan and wash/dry your dandelion leaves. In a small bowl, mix together the tomato paste, garlic, basil, salt and pepper (you can use premade pizza sauce in its place as long as it doesn’t contain sugar). Arrange a layer of mozzarella in a small tortilla sized circle in the center of your pan. Coat with the psyllium and flip once the bottom is golden. Add another layer of mozzarella and remove from the heat once the second side forms a golden crust. Transfer to a plate and top with the dandelion leaves and tomato sauce. Wrap the sides of your “tortilla” as usual and serve.
Tip: Drink a full glass of water if using psyllium in your recipe. This recipe is gluten free, grain free and almost carb free (there are a small amount of carbs in the tomato paste).
This is a lighter version of our regular crustless pizza. I enjoyed the regular version so much that I found myself eating it almost every day and I wanted to figure out a way to still enjoy it while getting more vegetables into my diet. Use organic ingredients wherever you can of course! This makes a great low carb lunch or dinner.
Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the sugar free pizza sauce in an even layer on top. Add additional garlic and basil as desired. Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, making a more even edge and freeing the pizza from the griddle. Remove to a plate and top with raw dandelion leaves and any of your other favorite vegetables. Top with the remaining mozzarella. Allow to cool slightly before cutting and serving. Enjoy!
P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.
This recipe for a grain free and gluten free pizza is based on our regular crustless pizza recipe here: http://liskabora.com/grain-free-pizza/
1/4 cup parmesan cheese
1 tsp garlic powder
4 oz chevre
1/4 cup parmesan cheese
1/4 cup water
1 tbsp garlic powder
1 tbsp chives (finely chopped)
1 tsp pepper
Olive oil for frying
Preheat a griddle and lightly oil the surface. Beat the eggs and mix in the parmesan cheese and garlic powder. In a sauce pan over very low heat, mix the alfredo ingredients until completely smooth and warm. Pour the egg mixture onto the griddle surface into very thin, almost crepe-like circles. Carefully flip to cook both sides and set aside until you have cooked all of the mixture. With a sharp knife, cut the egg circles into noodles and place into the saucepan to cover with the sauce. Toss to completely coat the noodles and serve.
Tip: I love garlic, so depending on your taste feel free to use less in your cooking.
If you are eating gluten free or low carb this can help satisfy any alfredo cravings you might have, enjoy!
[Credit for the idea goes to: ibreatheimhungry.com]
6 cups grated parmesan
4 cups pureed tomatoes
2 eggplants (organic)
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Pink Himalayan salt to taste
Olive oil (for frying)
Preheat your griddle (it needs to be hot, or the cheese will stick) and preheat your oven to 400. Wash the eggplants and slice very thin. Beat the eggs and season with salt, pepper, garlic and onion. Place a few cups of parmesan cheese onto a plate, and coat the griddle with olive oil. Dip each piece of eggplant in the egg mixture and coat both sides with parmesan. Fry each piece of eggplant until the cheese coating on both sides is golden brown.
Arrange a layer of eggplant slices in a casserole dish. Cover with the pureed tomatoes and season the tomatoes with additional onion, garlic, salt and pepper. Add a layer of parmesan cheese and arrange the next layer of eggplant on top. Above the top layer of eggplant add a final layer of tomatoes. Season the tomatoes with additional onion, garlic, salt and pepper and add a very generous layer of parmesan cheese on the top.
Place the casserole dish in the oven, uncovered for 15-20 minutes. Serve with additional parmesan cheese and enjoy!
Today we had the pleasure of enjoying our first harvest from our home garden. We had a few peppers, cilantro, and chives to enjoy. I decided to keep things simple and create a goat cheese dip with the herbs to use with raw sliced peppers. It is really quite simple, just wash and chop the herbs, and mix into the softened goat cheese with lime juice and a dash of your favorite hot sauce. For a thinner dip (ours pictured is more of a cheese ball consistency), you could mix in a few tablespoons of goat milk. This was dinner!
Slice the tomatoes evenly and arrange on a platter. Mold the chevre into flat circular pieces and place on top of each tomato slice. If your chevre is too crumbly to cooperate, warming it slightly may make it more workable. Arrange basil leaves on the sides and/or between each tomato.
Slice the tomato and cut in half. Place two of the slices on a bed of greens and cover each layer with hummus or guacamole, alternating on each level. That’s it! I will post recipes for homemade hummus and guacamole in the upcoming weeks.
Wash the peppers and slice along their natural grooves to form cups. Remove any seeds (save and dry for your garden) and set aside. Place the mushrooms into a skillet coated with coconut or olive oil and cook well. Add in the quinoa and salsa and cook until warm. Mix all the stuffing ingredients well and stuff into the peppers. Serves 2.
If you choose to include a sweet potato (I used a sweet potato in place of the traditional white potato because it is healthier, but for a more authentic taste and look you could use a white potato), be sure to cook it first. Add the cooked sweet potato into a food processor along with the milk, onion, mushrooms (if you want a smooth soup) and water. You can keep the mushroom slices whole of course if you prefer them that way. Process until smooth and transfer all the ingredients to a pot. Add salt and pepper to taste. Simmer on low until cooked through and serve immediately.