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    Frozen Treats

    Nectarine-rhubarb-peach & cherries ice pops

    Summertime! I lately purchased a Fox Run Frozen Ice Pop Maker from Amazon and boy am I glad  I did!

    This mold has 10 cavities to create a perfectly shaped retro-style popsicle. It also has a tray with 10 slits to insert your wooden sticks and to keep them in place. In short – a great purchase.

    The excitement around this has been big. Big enough that I started to receive orders. It has also become an obsession because the flavor options are practically endless, and once you experiment a little and come up with a basic recipe, you can pretty much use it for anything. So the temptation is BIG.

    icepop (2 of 4)

    SO, one of the first flavor combinations I came up with  was a mixture of fruits and condiments I had at home, which I figured would work very well together (which they did). I found a recipe online from the “People’s Pops” cookbook, that basically uses about a 3/4 cup of simple sugar syrup (made with a ratio of 1:1, that is 1 cup sugar for every cup of water) for every 4 cups fruit+ about one cup of some additional form of liquid (yogurt, coconut milk, water etc). Don’t be afraid to play around with different flavor combinations. If you have only nectarines/peaches/other fruit that will also work great. You can also taste the mixture before you freeze it to check for sweetness. Be aware that the sweetness mellows down once frozen so even if it seems a little overly sweet, it will decrease for sure. The sugar also plays a big part in preventing the mixture from crystallizing and becoming too hard.

    icepop (3 of 4)

    Nectarine-rhubarb-peach & cherries ice pops

    for the pops

    2 cups chopped rhubarb (about 4 stalks)

    1 cup peeled & cubed nectarines

    1 cup peeled & cubed peaches

    1/2  cup greek style plain yogurt (alternatively coconut milk/coconut cream)

    1/2 cup water (or try the amazing h2coco coconut water)

    3/4 cup simple syrup

     

    Simple syrup

    1 cup sugar

    1 cup water

     

    Cherry syrup

    1 cup fresh/frozen cherries, pitted

    1 cup sugar

    1 cup water

    method

    Make the cherry syrup. Simmer all the ingredients in a sauce pan for 7-10 min until the mixture thickens. Strain and set aside to cool.

    Prepare the simple syrup by simmering the sugar and water until the sugar dissolves. boil for an additional minute or so and remove from the heat. Set aside to cool.

    Puree the fruits, yogurt, water & simple syrup. Pour evenly into the 10 cavities of your ice pop molds. Top with the cherry syrup. Freeze for an hour and then stick the wooden sticks in the center of each popsicle (it will be easier to insert when semi-frozen). Freeze for at least 6 hours, preferably overnight.

     

     

     

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    30 Minute Meals, Gluten Free, Savory

    Low Carb Cauliflower Pizza {GF}

    Howdy all!

    Have I got the most amazing, mouthwatering and Bikini-friendly pizza for you! and it’s gluten free. And delicious. And real.

    don’t believe me?

    Try it for yourself and see.

    What I love about this pizza is that it’s basically guilt free to eat. I mean you still ingest the tomato sauce, cheeses (or vegan cheeses) and other additions other than just cauliflower, but all in all it’s still made mostly of vegetables (AKA the cauliflower) so you shouldn’t feel bad if you end up eating half of the pizza 🙂

    there are a lot of cauliflower pizza recipes out there (it has become a huge trend, naturally), but mine is slightly different. First, although I did use dairy cheeses, you can easily swipe them for a vegan alternative. My base is eggless (unlike most  variations) and what firms it up is the addition of polenta and corn meal to the cauliflower dough.

    So whether you’re a vegan, vegetarian or a carnivore, you can adjust this basic pizza to your liking.

    Cauliflower Pizza

    serves 4 

    Cauliflower dough

    Florets from one large cauliflower

    Salt & pepper

    1 cup shredded cheese mix: mozzarella, gouda, parmesan etc

    1/2 cup harina pan P.A.N Harina Blanca - Pre-cooked White Corn Meal 2lbs 3.3oz /corn meal/polenta flour

     

    Method

    Cook the cauliflower florets in boiling water with plenty of salt. strain and pat dry. mash/rice the florets. Season the mash with salt & pepper, add in the cheeses and corn meal. You should end up with a doughy texture. Add more cornmeal if necessary. Form the dough in desired shape. Chill until ready to bake.

    Tomato sauce

    5 tbsp tomato paste

    2 tbsp olive oil

    5 tbsp water

    Oregano (fresh or dried), to taste

    Basil (fresh or dried), to taste

    salt & pepper, to taste

    pinch of brown sugar

    toppings: pepperoni, cheeses, veggies etc

    Sauce: mix all sauce ingredients. Set aside.

    Assemble

    Preheat oven to 400f/200c. Bake the cauliflower crust for 15-20 min, until brown and “dry”. Pour the tomato sauce on top. Sprinkle with cheeses and add-ons. Bake for an additional 10-15 min, until cheese is bubbly.

    Let cool for 5 min before slicing & serving.

    Pizza (2 of 3)

     

     

     

     

     

     

     

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