Posts tagged cheese
Tomato Basil Cauliflower Pizza

Cauliflower pizza crust is super easy to make and is a wonderful low-carb and gluten-free way to enjoy pizza! If you have ever made cauliflower pizza crust and struggled, I have some tried and true tips to ensure you have a perfectly crisp and satisfying crust! 

The first key to making sure you have an irresistible crust is to make sure you have dry cauliflower. Whether you break down your cauliflower in a food processor or buy cauliflower rice, it's essential to dry it in a kitchen towel. Simply pile the cauliflower rice in the middle of a kitchen towel (a paper towel will fall apart) and squeeze!!! Damp cauliflower will result in a pile of mush instead of a crust.

The second key to a perfect crust is to generously oil the sheet pan you bake your crust on. This will help the bottom and edges get delightfully crispy! 


Finally, make sure you place a layer of cheese on the baked crust between your sauce and your toppings. This will prevent the sauce from making your crust mushy!



Tomato Basil Cauliflower Pizza

Makes one 12" pizza or two small pizzas

Crust Ingredients

  • 1 bag cauliflower rice 
  • 2 eggs, beaten 
  • 1/4 cup flour (can be all-purpose, almond etc..) 
  • 1 cup shredded mozzarella cheese 
  • 1/4 cup grated Parmesan 
  • 1 teaspoon dried basil 
  • 1 teaspoon oregano 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • Pinch of red pepper flakes 
  • Salt and pepper to taste 
  • Olive oil for greasing baking sheet 


  • 1 cup shredded mozzarella cheese
  • 1 cup garlic tomato sauce 
  • 1 large tomato, sliced 
  • 8 ounces fresh mozzarella cheese, sliced into rounds 
  • 3 tablespoons fresh basil, chopped  


Preheat oven to 425 degrees. Generously oil a baking sheet with olive oil. Squeeze any moisture out of cauliflower rice with a kitchen towel. In a large bowl combine cauliflower rice, eggs, flour, cheeses and seasoning. Mixture should be coarse, but if you pick up a small handful and squeeze, it should remain in a clump in your hand. Place crust mixture on sheet pan and press into a round with your fingers. You want the crust to be thin, about 1/2 inch thick or less. Place crust in the oven and bake for 30 minutes until slightly brown and edges are crispy. 

Once crust is baked, top with shredded mozzarella cheese. Then add sauce, tomatoes, fresh mozzarella and basil. Place pizza back in oven for 10 minutes until cheese is melted. Enjoy! 


Meal Prep-Chicken and Grape Salad


This salad is one of my all time favorites to meal prep because it lasts forever in the fridge! You can make it on Sunday and know that on Friday it will still be fresh and delicious. Juicy chicken, sweet grapes, sharp cheddar and crunchy walnuts all play together to make a filling lunchtime salad that does not lack in flavor. 

You can use any kind of  dressing with this salad. Balsamic vinegar, Italian or even a raspberry vinaigrette work beautifully with the textures and flavors of the salad. Make sure you keep the dressing on the side in it’s own little container or the lettuce will get super soggy!! Enjoy!




Chicken and Grape Salad

Makes 4 salads


  • 2 cups cooked and sliced or shredded chicken 
  • 8 cups romaine/spinach blend 
  • 1 1/2 cups grapes 
  • 1 (7oz) package sharp white cheddar, crumbled 
  • 1 cup walnut pieces 
  • 1/4 of a red onion, thinly sliced
  • 1 cup balsamic vinegar or dressing of choice 


Evenly divide lettuce among 4 storage containers. Top with chicken, grapes, cheese, onion and walnuts. Put dressing in small cups and keep on the side or drizzle with dressing and eat immediately. 




BBQ Chicken Salad this salad is everything I crave in a salad! It's full of crunchy veggies, creamy avocado, spicy BBQ chicken and sweet tomatoes. This will be my go to salad to bring to family get togethers, picnics and lazy weekend dinners this summer. 

For me, it's really all about the balance between the spicy BBQ and sweetness of the veggies and tomatoes. This salad has no dressing because it doesn't need it! The BBQ flavors the entire salad. However, if you're really feeling the need for a dressing, you could always drizzle a little low fat ranch over the top. 

I utilized the BBQ sauce I posted earlier this week to toss with the chicken. But you could certainly use a low sugar bottled BBQ sauce from the store. One final tip on this salad is to make sure you don't add the avocado until right before serving. Otherwise your avocados will turn brown fast! If you must put the avocado on a bit before serving, then make sure you drizzle your avocado pieces with lemon juice to help slow them from browning. 



BBQ Chicken Salad

Makes 6 servings


  • 1 head romaine lettuce, chopped 
  • 1 pound cooked or grilled chicken breast, chopped into bite sized pieces 
  • 1 cup BBQ sauce
  • 1/2 of an english cucumber, sliced 
  • 1 red bell pepper, diced 
  • 1 stalk celery, sliced 
  • 1/3 cup green onion, sliced 
  • 1/2 pint cherry tomatoes, cut in half 
  • 1/2 cup blue cheese crumbles 
  • 1 avocado, sliced


In a small bowl, toss cooked chicken with BBQ sauce and set aside. In a large bowl, toss all ingredients except avocado together. Top salad with chicken and avocado slices. Serve. 


Spring Chopped Salad with Creamy Parmesan Dressing

Spring is here! It's getting warmer, the grass is greener and the flowers are starting to pop up everywhere. All of these changes bring the return of one of my favorite vegetables, asparagus! I could eat it all day every day and not get tired of it's crunchy texture and sweet yet slightly bitter flavor. I added it into a chopped salad that contains bright and crunchy flavors that are perfect for spring. You can use whatever vegetables you have on hand, but I like the pairing of radish, cauliflower, broccoli and cucumber with the asparagus. 

When you purchase your asparagus for this recipe, look for asparagus with firm and crisp stalks and tight, fully closed budding tips. Don't buy asparagus that is wimpy or slimy, it will be bland and starchy.

To top off so many bright flavors, I made a creamy parmesan dressing to pull it all together. Made with Greek yogurt, it's a lighter way to bring some serious cheesy goodness to this salad. You could also use a light ranch dressing if you want to cut down on the prep time for this recipe. 


Spring Chopped Salad with Creamy Parmesan Dressing

Makes 6 servings


  • 1 head romaine lettuce, chopped 
  • 1 cup cauliflower florets 
  • 1 cup broccoli florets 
  • 1 bunch asparagus, chopped into bite sized pieces 
  • 1 bunch radishes, sliced thin 
  • 1 cucumber, seeded and diced 
  • ¼ cup Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups grated parmesan
  • 1/4 cup olive oil
  • salt and pepper to taste     

For the dressing: Whisk together yogurt, vinegar and mustard. Drizzle in olive oil and whisk until thick. Stir in parmesan cheese. Set aside. 

For the salad: In a large bowl, toss together all of the veggies and romaine. Drizzle dressing over the top and serve.