Cauliflower Pizza Bites

I can't take credit for this recipe. I can't take credit for most of the recipes on my blog but I'm happy to attribute and pass along. I have to admit I ate the whole batch of these that I made. Steve had one bite and said they were good, but he had fries and a grilled cheese on his plate. If I could have, I would have eaten that too. I love the cauliflower rice idea. I think I will be using this in a couple different applications from now on. This recipe can also be found here: http://www.damyhealth.com/2012/03/cauliflower-pizza-bites/ A big thank you to Jamie for sharing this!

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
11. Enjoy!

*A little change I made was to use regular sized muffin tins, and I might add an extra egg white next time, just to help them stick a little more. 

Stuffed Tomatoes

Today it's all about Mare's lunch! I was pleasantly surprised with the outcome of this one. Today was one of those days when you don't feel like you have anything in the house to eat. Today is the day before our grocery trip. I especially am feeling it because I don't eat cereal and toast 24/7 like my hubby and my kids do. I choose to eat on the cleaner side. This is what I came up with for lunch:

1 egg white
1 whole egg
1 med. tomato cut in half and gutted
salt and pepper to taste

Preheat oven to 400. Beat egg white and egg season with salt and pepper, a little Italian seasoning might be good too. Here is a little trick I learned after a bit of a mess, cut the underside of the tomato so it has a 'foot' and it is more stable. This will keep your egg from spilling out. You can salt and pepper your tomato halves before you add the egg. Pour half the egg mixture into each tomato. Bake for 30 minutes. I sprinkled a touch of Parmesan when they were done. Perfection!

*I have to be honest I tried to bake it at 350 for 30 minutes but the egg was still runny so then I turned it up to 400 and left it in for another 15 mins. Just check your eggs to make sure they are cooked to your liking, maybe start at 25 mins then check them. Let me know what works best.