This works for the whole family. Kids don't know if you swap something yummy and similar to their flavor profiles. Cooking as an open family project to eat healthier together involves the kids choices too.
The recipe I love to share for healthy swapping is pizza! I developed a cauliflower crust pizza that provides fiber, healthy dietary fat, and protein. The cauliflower is great for the digestive tract and elimination. If you have constipation, try this instead of prune juice! The oil used is extra virgin olive oil, a heart healthy oil and, oh so fragrant! When using butter and cheeses I recommend grass-fed, pastured dairy. This increases the health benefits to the body because the animal ate its natural diet.
What's more, my clients and their entire families don't feel like they have missed out on a favorite common food.
If you miss wheat and gluten containing processed foods, there are alternatives. If you love pizza, try a gluten free flour to make your crust. Most restaurants offer a gluten free version nowadays. For salad dressings, I suggest making your own. They are easier than you think! Here is a recipe to get you started on the wheat free and gluten free path. Good luck and bon apetit!
Cauliflower Crust Pizza
2 bags frozen riced cauliflower or 1 giant head of cauliflower
1/2 cup coconut flour
1/2 cup heavy whipping cream or coconut milk
2 Tablespoons extra virgin olive oil
1/2 cup butter or coconut oil
1 cup shredded mozzarella cheese
1 cup hard Parmesan cheese, grated by hand
1/2 cup nutritional yeast flakes
salt and pepper to taste
garlic powder to taste
dried oregano to taste
8 oz. sliced, sundried tomatoes in olive oil
optional toppings: tomatoes, zucchini, olives, spinach, broccoli, mushrooms, leeks, meats, seafood, and other family favorites.
- Cook riced cauliflower on stovetop according to directions on the bag. If using the whole head of cauliflower, mash with potato masher.
- Roll mashed cauliflower in paper towels until all moisture is out.
- Add eggs, garlic, oregano, and nutritional yeast flakes. Mix thoroughly.
- Add salt, pepper, and butter or coconut oil. Mix thoroughly.
- Add coconut flour and mix thoroughly.
- Add half of the mozzarella and half of the Parmesan.
- Mix with hands.
- On a large cookie sheet, spread olive oil on parchment paper.
- Spread mixture evenly over parchment paper.
- Bake for 30 minutes at 400° or until bottom of crust is golden brown.
- Take out of oven and spread sun-dried tomatoes evenly with a little of its own olive oil.
- Add rest of cheeses and veggies (meats) of choice.
- Bake in the oven for another 35 minutes at 400° or until edges are crispy and dark brown.
- Be creative! Add meats you haven't tried before, different sauces, cheeses, and try vegetables you have never tried before either!