Posts tagged ‘parmesan’

April 28, 2014

DIY Nut Butters

September 17, 2013

Kale Chips with Crisped Parmesan

I have been on a kale chip craze this week and experimenting with new flavors. What kind of kale chips do you guys usually make?


4-5 cups kale, chopped, tough stems removed, washed, and dried

1/4 cup shaved parmesan

Salt, as desired, optional since parmesan is salty

Pepper, as desired

Coconut oil spray, coconut oil, or olive oil


Preheat oven to 350 degrees. Spray pan with oil of choice and spread kale in a thin layer on top. Top with more sprays of coconut or olive oil and salt and pepper as desired. After 10 minutes of baking, top with parmesan cheese and bake for a couple more minutes until cheese is melted and crispy.





September 17, 2013

How to Make Hummus – Cheat Sheet

July 11, 2013

Parmesan and Spinach Cauliflower Rice

It’s like orzo without the gluten and you get the added benefits of the nutrients in cauliflower. This is one of my favorite vegetables because it is so versatile.


2 cups steamed cauliflower, cooled and “riced” in a blender or food processor (This means taking the steamed cauliflower and pulsing it in a blender until the consistency is that of rice, or taking raw cauliflower, “ricing” in a food processor and then steaming the cauliflower. Steam the cauliflower in a broth for more flavor, if desired)

1/3 cup parmesan cheese

1 cup spinach, diced finely

2 teaspoons chopped fresh parsley

2 teaspoons minced garlic

Pink himalayan salt, to taste

Freshly cracked black pepper, to taste


Take the steamed cauliflower and sauté with spinach and garlic on medium heat. When the spinach is wilted but still green, about 5 to 6 minutes, add the rest of the ingredients and serve.




July 1, 2013

Flourless Cauliflower Thin Crust Sheet Pizza

With delicious crust, there will be a delicious meal. This flourless crust is delicious, crispy, and you can add whatever toppings you want.

Serves 4


4 cups steamed cauliflower, riced and drained and at room temperature (To rice my cauliflower, I steamed it and popped it into a blender and blended for 2 second intervals, until the cauliflower was a ricelike consistency and drained in a cheesecloth or paper towel until all the water absorbed through steaming is squeezed out. This is especially important for a crispy crust that doesn’t fall apart when you try to slice the pizza)

2 eggs, lightly beaten

1/2 cup parmesan cheese or nutritional yeast

Pesto, optional

Tomato sauce, homemade or canned (just a warning that the non-homemade variety uses a lot of sugar as a preservative and making your own homemade tomato sauce is a better route if you want to limit processed foods in your home)

Toppings, as desired, e.g. mushrooms, peppers, pepperoni, tofu, low fat cheese, ricotta, basil, roasted tomatoes


Preheat your oven to 350 degrees. Mix the riced cauliflower with the eggs and parmesan cheese until you have a uniform mixture. Top with salt or pepper as desired, but keep in mind the parmesan or nutritional yeast adds a lot of salt. Line your baking sheet with parchment paper for easy clean up or spray/grease your pan well with coconut oil spray or olive oil. Pour your crust mixture in a thin layer onto baking sheet. Spread out as evenly as you can. Bake in oven for 10-15 minutes until the eggs and cauliflower and cheese have solidified. Top with desired toppings/sauces/cheeses and bake for another 10-15 minutes.



**Gluten free crust, gluten free if you make sure your toppings are also gluten free.

March 25, 2013

Red Bean Quinoa

Protein in a delicious, colorful bowl. Beans are cheap and nutritional powerhouses, so this is a superstar bowl you have here.


1 cup rinsed kidney beans

1 cup cooked quinoa

1/2 cup sautéed mushrooms, any kind

1 cup spinach

1 tablespoon minced garlic

1 teaspoon Romano or Parmesan

1 teaspoon olive oil

Freshly cracked black pepper

1/2 teaspoon dried basil


Saute kidney beans with olive oil and minced garlic, until cooked through,about five minutes on medium heat. Add spinach leaves and cooked quinoa to mixture. Add mushrooms and dried basil and cook through, about another five minutes. Add vegetable broth if you want the additional home cooked flavor. This also makes the dish less oily because you are basically wet sauté-ing the dish. Top with black pepper and cheese if desired.




March 11, 2013

Quinoa Egg Frittata

A veggie loaded superstar that fuels you all morning with a great combination of proteins and nutrients. Also it is so easy, you can make it for the week and it stores great in the fridge for you to warm up every morning.


Serves 6

6 eggs

1/2 cup egg whites

2 cups cooked quinoa

5 baby portobella mushrooms, chopped

1 teaspoon olive oil

6 cherry tomatoes, halved

2 cups spinach

2 sprigs parsley, chopped

1/2 cup low fat cheese, I used mozzarella

1 teaspoon pesto

2 tablespoons parmesan cheese


Preheat oven to 350 degrees. Mix everything except cheese  in a big bowl and pour into a sprayed baking dish. Top with both cheeses and bake for 25 minutes or 30 depending on your oven. Slice into pieces and eat a slice in the morning all week, or great for a crowd!



February 11, 2013

Zucchini Ideas

February 9, 2013

Spinach Artichoke Garlic Angel Hair

This is a simple recipe for when you want something light and delicious and are craving something creamy.


1/8 wheat angel hair or gluten free angel hair, which is what I used

4 artichoke hearts, diced

2 cups baby spinach leaves

3 tablespoons parmesan

1 tablespoon light cream cheese

2 garlic cloves

1/2 shallot, diced

2 cups vegetable broth, low sodium

Freshly ground black pepper


Boil the angel hair with the vegetable broth. In a separate pan, add the rest of the ingredients and saute, except for the cheeses and pepper. Drain pasta after 9 minutes or until al dente and add spinach vegetable mixture. Add cheeses and freshly ground black pepper and serve!


February 9, 2013

Kale Ricotta Pasta

Delicious and light! I love this as a fancy dinner dish and it has such a classic pesto presentation!


2 handfuls kale

1/2 cup light ricotta cheese

1/2 small onion, minced or 1/2 shallot, minced

2 teaspoons extra virgin olive oil


2 cloves garlic

1 cup cooked pasta of your choice, I used wheat ribbed shells

2 tablespoons parmesan


Saute the kale with the oil, garlic, ricotta and oil for three minutes in a pan. Pulse the kale, ricotta, olive oil, garlic, and add some teaspoons of water if it gets too thick. Add the sauce to the wheat pasta and serve after heating everything through in a pan! Add pepper to taste and top off with Parmesan!