Tag Archives: gluten free

Paleo/gluten free Cauliflower Crust Pizza – the best you will have.

18 Jul

cauliflower pizza

Confession time. Even though I’m 99% committed and hardly ever stray, every now and then when it all gets too much I cave.

I cheat.

And yes, sometimes I lie about it.

You see I am 98% grain free in my diet but sometimes I crack and find myself driving straight to a nearby Crust Pizza franchise and order the finest gluten free pizza they have. I just love pizza and can’t seem to shake it. But you know what, I am sorry Crust because I can no longer afford to pay $50 for you to fuel my addiction (or deal with the tummy issues post gorge) when I have fallen for the new kid on the block.

Let me introduce you to the Cauliflower Crust Pizza.

What can I say, it has won me over with its taste, it’s sassy nutritional value, and the way it just make me feel all smug when I take it out of the oven.


Pizza Base Ingredients:
makes one approx. 10-12 inch pizza
1 small – medium sized head of cauliflower – should be approx 2 to 3 cups once processed
1/4 teaspoon Himalayan salt
1/2 teaspoon dried or fresh basil (can add other herbs too)

1/2 teaspoon crushed garlic
1/3 cup shredded cheese (I use a pizza combo of parmesan cheese, mozzarella cheese etc)
1 egg
2-3 tablespoon almond meal

Topping:

As much tomato pizza topping sauce, cheese for topping, and other delish veggies and meats as you desire.

Preheat oven to 220 degrees (or 450 f). I have been cooking the pizza base on a piece of baking paper on top of a wire rack as it helps cook both sides, but a pizza tray should work just as well.

Cut up your washed cauliflower florets (don’t use too much stem) and pulse in your Vitamix or food processer for approx. 20-30 seconds until it is powdery and almost smooth.

You then want to cook the cauliflower so either place in a pot and continually stir for apox 5 minutes or place the cauliflower in a microwave safe bowl and zap for 4 minutes.

Once cooked place cauliflower onto a clean tea towel (you might want to let it cool for a few minutes before you move onto the ‘squeezing’ stage) – this entails you ringing the living bejesus out of it until you remove as much water as possible. Once you have think it is all done, do it again you will be surprised at how much liquid it holds!! This step will ensure you get a yummy pizza list base that holds together, rather than a crumply mess that falls to bits.

Once you are happy that all the liquid has been removed from cauliflower, remove it from the tea towel into a bowl. Now add all of the remaining pizza base ingredients into the bowl and mix away – using your hands generally works best to form it into a ‘dough’, you want your “dough” to be sticky.

Now it is time to place dough onto the baking paper, make sure you pat the dough tightly together when forming your crust– don’t make it too thick but don’t make it too thin either, you want it just right! Make sure you pat the dough tightly together when forming your crust

Pop into oven and bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.

Now it’s time to build the rest of the pizza (only when the base it golden in colour should you move to this step)! Add however much sauce, cheese, and toppings you want. Place it back into the oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Once you have taken out of the oven allow to cool for at least 2 minutes before you slide pizza onto a chopping board and cutting up with a super sharp knife or  with a pizza cutter. Remember to keep slices reasonable small so they hold together nicely.

Enjoy your delicious grain-free cauliflower crust pizza!
*Disclaimer – the slices may still be a lil floppy until you get the recipe and cooking times down, but they shouldn’t be crumbly.

This post look familiar? Thats because it is up on MindBodyGreen!! Check it out here

Paleo Anzac Biscuits

24 Apr

Paleo Anzac Biscuits

In preparation for Anzac Day tomorrow I whipped up a batch of delicious  Anzac Biscuits thanks to Therasa Cutter’s  recipe below.

Quick, easy and healthy – what’s not to love!

Paleo (gluten/grain free) Anzac Biscuits

1 cup (100 g) almond meal (ground almonds)
1 cup (100 g) flaked almonds
1 cup (75 g) organic desiccated coconut
1/4 (80 g) cup honey
1/4 cup (60 ml) macadamia nut oil
1/2 teaspoon bicarb soda
1 tablespoon water

Combine almond meal, flaked almonds and coconut.
Combine honey and oil into a small pot and heat gently.
Mix the bicarb and water then pour into the honey pot and mix until it starts to froth.
Pour into the dry nut ingredients and mix through until combined. Add a little water if needed to combine which will help them stick together.
Form into 22 cookies
Bake in a low pre heated oven 120 C (248 F) for about 30 minutes until golden.

Try not to eat them all at once! 

Paleo bread – possibly the best. Ever.

22 Mar

Not a day goes by when I don’t think of my beloved bread. Even though it was such a one sided relationship – I loved, and the bread? Well the gluten, grain filled bread did nothing but cause me heart (ok tummy) ache.

There were times when I would crawl back for more, just to endure days of pain and even depression. Then something new came along.

The world’s best paleo bread. Ever.

 Paleo bread sliced

Top with a generous scoop of homemade berry jam (if you’re feeling really crazy.. add some natural yogurt onto to act as cream YUM!!) and I promise you will be hooked too.

Ingredients:

200g cashew butter

220g macadamia butter

(Or 1 cup smooth nut butter of your choice at room temp)

5 eggs at room temperature separated (5 whites separated and 4 yolks separated)

1/2 teaspoon honey

2.5 teaspoons apple cider vinegar

1 teaspoon baking soda

1/2 teaspoon sea salt

1/4 cup almond meal

1/4 cup coconut flour

1/2 cup rice or almond milk (a splash more if need when whisking)

Directions:

Preheat the oven to 180 degrees Celsius. For a white colour loaf as in the photo, place a small dish of water on the bottom rack.

Line the bottom of an loaf pan with baking paper, then spread a very thin coating of coconut oil on the sides of the pan.

Beat (electric hand mixer) the cashew butter with the egg yolks, then add the honey, vinegar, and milk.

Beat the egg whites in a separate bowl until peaks form.

Combine the dry ingredients in another small bowl.

Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.

Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.

Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.

Pour the batter into the prepared loaf pan, then immediately put it into the oven.

Put in oven and drop temp to 140 degree and cook for 45 minutes – don’t open oven door for at least 40 minutes. Once cooked on top do a tooth pick test then cool for 15 minutes in tin. Then take out and cool on wire rack for at least 15 minutes before you dig in!!

Paleo bread with jam

Berry Jam

1 cup of frozen berries

1 tbs of honey

Rind of one lemon

2 teaspoons of lemon juice (or a good squeeze!)

Directions:

Boil on medium heat for 15-20 minutes stirring constantly until it thickens. Stick with it, it does thicken.

Pop in freezer for 10 minutes to ensure it is set then enjoy on top of fresh bread!!

Will keep for 1 week in fridge

Paleo bread

The original recipes (which I have adapted) came from the amazing gal at AgainstAllGrains.com.

Ditch the coco pops – three healthy breakfast ideas

1 Mar

If you haven’t already.. it is time to retire your favourite sugary cereal and replace it with a real meal to kick start your day (ie using real food). Unless you want to continue to feel sluggish and tired, then by all means – keep on eating those pops!

First up I want to introduce you to homemade gluten free corn cakes (inspired by Bills).  Served with a side of bacon, asparagus and tomato, avocado and coriander salsa this meal of champions is simple delish!

The carbs you get from the corn, coconut flour and asparagus will gives you the extra energy you need to power you on to lunch (with a snack thrown in for good measure of course). Plus the good fats for the avocado and protein from the bacon is essential to making this a balanced meal. Ensure the bacon comes from a good source – I always aim for organic meat where possible.

Sweetcorn gluten free Fritters with Avocado Salsa

Gluten Free Sweetcorn cakes

Ingredients

Corncakes
• 500 g fresh corn kernels – either cut from 3 corn cobs or use frozen kernels for convenience (defrosted first!)
• 2 organic eggs
• 1 small red onion chopped
• 15 g chopped coriander leaves
• 125 g coconut flour
• 1 teaspoon baking powder
• Sea salt and ground pepper
• Coconut oil for frying

Avocado salsa
• 2 ripe avocados diced
• 10 g coriander leaves
• 2-3 tablespoons lemon juice
• 1 tomato finely sliced
• Sea salt and ground pepper
• Thinly sliced chilli if you want a bite to it or dash of Tabasco

Directions
In a food processor or blender add: 2 cups of the corn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper and blend until combined. Then add the remaining corn and contents in and stir though.
Heat 1 tablespoon of coconut oil in a frying pan over medium to high heat and add mixture into pan – keep each corn cake small in size so they are easy to flip. Cook 3 minutes per side.
Once you have cooked your desired number of corn cakes, serve with bacon, asparagus and avocado salsa.

On the run breakfast – yogurt, fresh figs, walnuts and LSA.

yogurt, walnut, figs & LSA

While I always prefer to have a hearty ‘meat + nuts’ breakfast, sometimes that just isn’t possible! When in a rush (or the fridge is empty..) I simply throw together in a bowl:

Ingredients:
• BioDynamic Organic Yoghurt (low GI, aBc probiotics, no artificial sweeteners or sugar like most yogurts)
• Fresh figs (Figs are naturally rich in much health benefiting phyto-nutrients, anti-oxidants and vitamins)
• Walnuts (high in omega-3 fats, manganese, vitamin E just to name a few)
• And a spoonful of LSA which is made from ground Linseed, Sunflower and Almonds into a meal. LSA is rich in protein and helps keep blood sugar levels balanced which is important when consuming fruit. It also provides a good dose of omega-3, zinc and calcium.

Meat and Nut breakfast

Meat & Nut breakfast

This no frills breakfast is a paleo favourite – the meat and nut breaky includes the 3 macronutrients (protein, carbs and good fats) and can have the following benefits:
• kick-start your metabolism for the day
• allowing you to burn more fat throughout the day
• decrease the insulin load in your body therefore increasing your ability to stay lean year round.
• increase your mental energy early morning and throughout the day;
• increase physical energy early morning and throughout the day;

Ingredients:
Lamb steaks cooked in coconut oil, herbs and spices.
Avocado garnished with ground cracked pepper and salt and a good squeeze of lemon
Raw asparagus
Basil leaves
5 macadamia nuts (you can have these instead of avocado)
Cook, serve and eat!

You can also check out what I eat for breakfast in Prevention Magazine online ‘What the experts eat for breakfast’ here

Lee Sutherland – Personal Trainer and Health Coach, Fitness In The City www.fitnessinthecity.com.au / www.facebook.com/fitnessinthecity / www.twitter.com/fitnessinthcity / http://instagram.com/fitnessinthecity_

Happiness: Winter, Fitness and Paleo (carrot-cake) pancakes

6 Jul

Winter in Sydney this year is agreeing with me. Shocking right?!

Normally I would be complaining and hiding under my warm blankets waiting for the warmer days to return, but not this time.

With the rain I have found a new sense of contentment. I am waking up before most of the city has even contemplated opening their eyes.  I train myself, then I teach a class or private PT session, I race home to prepare my paleo meals for the day, work, eat, perhaps do another quick strength session, teach another class, catch up with friends/boyfriend/family after work, then cook dinner, and write some articles before bed ready to do it all over again the following day!

Exhausting to type, but surprisingly not so exhausting to do!

Why and how is this routine working you may ask? Eating clean brings energy and balance, training brings the same while cooking and play time brings happiness – so together the synergy just works and balances one another. If my diet was bad, processed and full of sugar it would decrease my energy, my hormones and mood would be terrible so I would bitch instead of train and good luck trying to wake me up.

I look back and feel bad for the former years I may have wasted sitting and waiting.

The moral of the story (if there is one..) don’t wait to start things. You can look back in a year and be happy you made the changes towards a healthier lifestyle.  Or, you can look back in a year and regret that haven’t started yet.

Below is my weekend winter reward treat – so delish and quick to whip up!

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Paleo Carrot-Cake Pancakes

Ingredients

  • 1 cup of grated carrots
  • 3 eggs
  • 1/2 cup almond meal
  • 1/2 cup canned coconut milk
  • 1/4 cup walnuts, chopped (or pecans)
  • 2 tablespoon coconut oil
  • 4 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon: cinnamon, ginger, nutmeg (I usually add more than this though!)
  • 1/2 teaspoon stevia
  • 1 tablespoon honey (optional)
  • Once cooked plate up and top with a tablespoon of coconut butter and maple syrup – DELISH!!

Instructions

1. Mix all dry ingredients together in a large bowl

* almond meal

* coconut flour

* baking soda and powder

* spice

2. Add wet ingredients to dry ingredients and mix thoroughly

* carrots, eggs

* coconut milk

* coconut oil

3. Heat a large frypan up under medium-high heat and use coconut oil to grease the surface. Don’t be shy with the oil here you don’t want it to stick!

4. Pour batter into piping hot frypan. Cook on both sides for 3 or so minutes.

5. Top pancakes off with coconut butter and maple syrup.

Makes approx 4 pancakes.

This fab recipe was originally sourced via http://paleomg.com (but I have made a couple of Fitness In The City style amendments and inclusions!)

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