Cauliflower Pizza Crust

Cauliflower is an incredibly versatile vegetable, and in this dish, it takes on the form of a pizza crust. Feel free to top this pizza with any of your favorite toppings for a lower carb and gluten free option.

You will need:
-1 head of cauliflower (about 2-3 cups once shredded in the food processor)
-1/4 teaspoon salt
-1/2 teaspoon each of basil, oregano, garlic powder, fennel, and/or any other Italian seasoning
-1/4 cup shredded parmesan cheese
-1/4 cup mozzarella cheese
-1 egg (or flax egg)
-any sauce and pizza toppings that you wish to use on your pizza

Begin by preheating your oven to 400 degrees Fahrenheit and washing your cauliflower. Next, chop it into florets and place it in the food processor or blender and pulse until it is in tiny pieces. You ideally want it to resemble grains of rice or something smaller. Steam the cauliflower (or microwave it) for several minutes and let cool. Once cooled, squeeze out any remaining moisture using a towel or strainer. The more liquid you can remove, the crispier your crust will be. Mix the remaining ingredients with the cauliflower until it resembles a dough-like consistency, and press it out into a pizza shape on a greased baking sheet (or use parchment paper). Put the crust in the oven and bake for 15-20 minutes, until it appears that your pizza crust has started browning. At that point, you can remove the pizza crust from the oven, add whatever toppings you like, and put it back in the oven for 6-10 minutes. Remove from the oven and let it cool. Slice, serve, and enjoy!

Lentil Soup

-1 T olive oil

-1 medium celery stalk, diced

-1 carrot, diced

-1/2 medium yellow onion, diced

-3 garlic cloves, minced

-salt and pepper

-1 quart vegetable broth

-1 (15-ounce) can diced tomatoes with liquid

-1 1/4 cups lentils (any color), rinsed

Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, or for about 10 minutes. Stir in the garlic and cook until fragrant, or for about 1 minute. Season with several generous pinches of salt and pepper.

Add the broth, tomatoes, and lentils and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 20-30 minutes more. Taste and season with more salt or pepper as needed, and serve.

Note: If using red lentils, the texture of the soup will be a bit softer or creamier, as the red lentils tend to fall apart and lose their shape when cooked.  Even if this happens, the soup will still be delicious.

Tex-Mex Quinoa

Quinoa is a South American superfood that has recently gained popularity in the United States. Its nutty flavor pairs well with black beans. As quinoa can be a bit pricey depending on where you buy it, use brown rice for a more affordable option.

You will need:
-1 tablespoon olive oil
-2 cloves garlic, minced
-1 cup quinoa
-1.5 cups vegetable broth or water
-1 (15-ounce) can black beans, drained and rinsed
-1 (14.5 oz) can fire-roasted diced tomatoes or 8 oz salsa
-1 cup corn kernels
-1 teaspoon chili powder
-1/2 teaspoon cumin
-salt and black pepper, to taste
-1 avocado
-Juice of 1 lime

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, for about 1 minute. Stir in quinoa, vegetable broth or water, beans, tomatoes or salsa, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Finish with diced avocado and lime juice.