Cauliflower Pizza Crust

Oh my word.... I gotta tell you about the dinner I just made...  seriously, I'm kinda in heaven!!!
I made pizza.. and i ate like 4 big pieces.  Four.  And my blood sugar didn't go up.  Like, at all. Seriously.
(Can you tell I'm excited.... I can't even speak in full sentences!?!?!?)

How did I manage this phenomenon???? 

CAULIFLOWER!!!!!!
(Yes, I'm serious.)

It was sooooo good... I didn't even get a good pic!  Just a last second cell phone pic.

And it's blurry.  Cause I was so flippin' excited! :oD

Here's the recipe! (I used this recipe as my starting point).

1 head cooked, riced cauliflower (about 3-4 cups)

2 cup shredded cheese (i used a combo of mozz and sharp cheddar)
3 eggs, beaten
2 tsp (or so) Italian Seasoning
Good size sprinkle of onion powder
Good sized sprinkle of garlic powder
Salt & Pepper
pizza sauce, shredded cheese and your choice of toppings

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater, or use a magic bullet, but only put in a little at a time). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together the cheese, egg, and seasonings, then add the cauliflower and mix well. 
Transfer mix to either a cookie sheet or a 13x9 glass casserole dish.  I used both and I like the glass dish better.  I feel like it made it a more crispy crust and allowed me to spread my ingredients all over.
 Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15-20 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Now... I'm not going to lie... it doesn't taste like a wonderful doughy flour pizza crust... but it was really good.  It didn't really taste like cauliflower at all... especially with all the yummy toppings.  My husband and daughter both HATE cauliflower and then both enjoyed... a lot.  With this recipe, we made 2 pretty thin crusted pizzas, but next time, I think I would just put it all in the glass dish and make a thicker crust.  But it was nice to have 2 pizzas because between the 3 of us... there is one piece left!!  If you had a pizza stone, you could use that, but it would probably make about 3 crusts.  Or one super thick one! :o)

I'm so excited to experiment with this recipe!  Next thing to try with this recipe.... STROMBOLI!!! :o)

Flour-less Peanut Butter Cookies

Every year, my wonderful aunts, Barb and Sis make TONS of cookies for friends and family.  For years now, we have had a wonderful tradition of have a "cookie day" the Saturday before Christmas.  Its one of my favorite traditions... I love spending all day with them making yummies.  This year, Madi was sad because she couldn't eat any of the cookies.  She was still (and probably is even still) trying to accept this whole gluten free business.  So I decided to try to find a SUPER easy cookie recipe... and of course I didn't plan ahead, so it needed to only use ingredients I had on hand, none of that flax seed or xantham gum craziness. 
As I searched, I came across 3 different recipes for flour less cookie and kind of put them together to make this recipe.  And it seriously is this easy and this simple. Seriously.  :o)

(Madi had a fun time adding carob chips and Christmas colored sprinkles!)

Ingredients:

4 egg whites

2 cups peanut butter (we used regular cause that's what I had, but all-natural would be healthier and wouldn't have as much sugar.)
1-2/3 cups sugar
2 teaspoons
In a bowl, beat egg whites until stiff peaks form. In another bowl, combine peanut butter and sugar and baking soda; fold in egg whites. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Flatten slightly with a fork. Bake at 325° for 15-20 minutes or until set. Remove to wire racks to cool.

We topped them with the carob chips before they went into the oven instead of mixing them in so that batter didn't collapse.  I liked them because they were light and almost airy (thanks to the egg whites!).

Hopefully this weekend, Madi and I will attempt to make these again... this time with Splenda instead of sugar.... then these would be a low carb AND gluten free snack!

Black Bean Brownies

So, in my search for things that are low carb or no carb, things with no sugar, or no flour, or gluten free, I've been finding some interesting ideas.  One of them was black bean brownies.  Now... before you say EW and skip this post, hear me out.
I will be flat out honest.... you could tell they weren't plain 'ol traditional brownies.  BUT... they did taste good.  They had more of a dark chocolate, fudge brownie-ness to them, and the texture wasn't quite like a flour-filled treat, and they are better cold, or room temperature (for me at least).
In the recipe, I used Splenda, but next time, I think I will try Stevia so there is no faux-sugar aftertaste.

Black Bean Brownies

1 (15 oz.) can of black beans, drained and rinsed
1/2 c. Splenda (if your like us, you might want them a little sweeter, so add another tablespoon or two of splenda)
2 large eggs
1/3 c. butter, melted
1/4 c. unsweetened cocoa powder
2 tsp. vanilla
1/4 tsp. salt
1/2 c. chocolate chips

Drain and rinse black beans as thoroughly as possible. Add eggs, beans, and melted butter into the bowl of a food processor (I used my magic bullet since I don't have a food processor). Blend until smooth. Add in cocoa, vanilla and salt and blend until completely pureed. Gently stir in chocolate chips then pour into an 8"x8" pan sprayed with non-stick spray. Bake at 350 for 30 minutes. Cool completely before cutting.
You could add walnuts to this... and I will be experimenting with this recipe to see how peanut butter brownies or even cheesecake brownies could be made.

What I LOVE about this recipe is that it didn't raise my blood sugar.  And I felt good about eating it.  I did serve it with a "whipped topping" that I made, but I didn't measure when I made it, so here is my estimates for it. 

1/4 cup Sour Cream
1/2 a block of cream cheese, softened
1/4 cup of whipping cream
3 tablespoons of Splenda
5 heaping spoonfuls of unsweetened cocoa powder
Using mixer, beat until smooth and fluffy.  It should expand a good bit.  Since I didn't bother to measure, and I'm only guessing... taste it as you go.  Add more or less, this is not an exact recipe.  (The brownies are tho... I have learned to MEASURE measure measure when I bake!!!).

This is my christmas present to you.... Apple Cider caramels.  This is gluten free, but is not in any way shape or form a healthy recipe or one to eat if your watching your sugar.  It is, however, super tasty and great for gift giving!!  These were in our goodie boxes this year.

(Sorry about the picture quality... its a cell phone pic!!
Apple Cider Caramels


2 cup high-quality apple cider

1 cup heavy cream or whipping cream, divided

1 tsp ground cinnamon

Pinch nutmeg

1/4 tsp allspice

1 1/2 cup sugar

1/3 cup light corn syrup

1/2 cup real butter, cubed

(I think it needs less cinnamon nutmeg and allspice, so i halved these amounts the second time I made it and to me it tasted better.  Personal prefeerence!)



- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.

- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.

- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. (Takes a LONG time!  Dont fear, when I first made this I thought it would NEVER get there and that I had done something wrong... but its about 20 mins or so.)

- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!

Mmmm, Vanilla!

Thank you, Pinterest.... once again you have sparked my imagination and made me want to try something new.  And you maed my hubby roll his eyes, once again!  This time I have decided to make homemade vanilla extract.  The original website called for vodka.  I didnt have any and vodka is not gluten free, so I had to think.  We had some rum left over from another recipe, so I decided to use that.

What you need:
1 Jar with a tight closing lid, or a cork.  (I used a mason jar)
2-4 vanilla beans
Enough rum or liquer of your choice to cover beans.

(This is such a lazy recipe!)
Cut beans in half length wise, place in jar, cover with alcohol, put on lid. 

Seriously.  Thats it!

Now... the down side is that it takes 2 months to develop... you should store it in a dark place away from heat, and shake it at least once a week.   Also, as you use the extract, you can replace the alcohol so you have a never ending supply of it.  This would be great as Christmas gifts too... all ya gotta do is find some cheap cute little jars (think... Goodwill store!) and some ribbon and voila!  Gift!

Sorry about my picture... it looks kinda gross, but hey, its a cell phone pic.  What are ya gonna do?

This is someone elses picture and product.  The darkness is how it would be with a clear alcohol after the 2 months.  Dont forget to shake it!!

I want to make more stuff with real vanilla, cause it smelled so stinkin' good, and cause it tastes so good... so whats your favorite use for real vanilla?

Glycemic WHat?

The glycemic index, glycemic impact, and glycemic load are words you will see here a lot. I am on a quest to keep my blood sugars low naturally after fighting with diabetes for a few years. One of the ways to keep blood sugar low to not eat any carbs or sugar... which is impossible. Another way is to watch how the sugars and carbs you put into your body affect your blood sugar. Im choosing that way, because I may be awesome, but Im not that awesome! :o) Here is some info about all this:

What is the Glycemic Index?
The glycemic index is a way of measuring the relative impact of foods on blood sugar levels. Foods with a high glycemic index have carbohydrates that the body can quickly convert to sugar, which makes them more likely to cause a quick rise in blood sugar. Many popular diets (Atkins and South Beach, for example) include food choices based on the glycemic index.
To determine the glycemic index of a food, human subjects are given a portion of a single food and their blood sugar is tested at intervals. The resulting response curve is compared to a control substance (either glucose or white bread) and assigned a numerical value. Glucose (or white bread) is given an arbitrary rating of 100, and all other foods are measured relative to that. Foods that rate above 100 are foods whose carbohydrates digest very quickly and are likely to raise the blood sugar immediately, while those with an index lower than 100 have less impact on the blood sugar.
What Makes a Food Low Glycemic?
Foods with few to no carbohydrates, like meats, cheeses and fats, will likely result in a glycemic index close to zero. The fewer easily-digested sugars and starches a food contains, the less likely it is to create a spike in blood sugar. Dietary fiber, while classified as a carbohydrate, passes through the system undigested, so it has no impact on blood sugar. In fact, fiber works to help slow the absorption of digestible carbohydrates.
Combining High and Low Glycemic Foods
The glycemic index of individual foods can be used as a guideline for meal preparation, but since most of us do not make an entire meal of one food, the interaction of foods in the stomach must also be taken into consideration.
Some foods act to reduce the overall glycemic level of a meal. Similar to the effect of dietary fiber, fats consumed with a higher glycemic food can also help to curb its blood-sugar-raising property. Likewise, vinegar has been found to inhibit the digestion of starches in the stomach. So, for instance, starting your dinner with a salad dressed in italian dressing (fiber + fat + vinegar) should lessen the impact of high glycemic foods in the meal.
What is Glycemic Load?
Like the glycemic index, the glycemic load of a food is used to characterize its potential effect on blood sugar. A food may have a high glycemic index, meaning the carbohydrate it contains will quickly convert to sugar, but if that food does not contain much carbohydrate per average serving, there will not be much impact on the blood sugar.
To calculate the glycemic load of a food, multiply its glycemic index by the number of digestible (non-fiber) carbohydrates in a single serving, then divide by 100. That number may be interpreted as follows:

20 and above = high glycemic load
10 to 19 = medium glycemic load
less than 10 = low glycemic load

Here are some websites for more info:
http://www.glycemicindex.com/
http://nutritiondata.self.com/topics/glycemic-index
http://www.mendosa.com/gilists.htm

If you know of any other websites, please let me know!! Im still learning about this and trying to make better choices for all of us!!
:o)

What is Agave and Why am I using it!?


Agave nectar is a natural sweetner made from the agave plant.  It has a low glycemic impact and is super tasty.
It kinda tastes like honey, but not such a strong flavor.  Its also less viscous than honey and disolves better, so you can use it in cold drinks easily. 
There are different levels of agave, ranging from light with a neutral, mild flavor, to raw with a very rich caramel or maple flavor. 

Agave is vegan and gluten free and we found an 11.75 oz bottle that is ORGANIC for around $3.50 (Madhava brand).
What I am loving about it is the fact that it is a sweetner that you can use when watching your blood sugar becuase of the low glycemic impact it has.  It doesnt cause high spikes of sugar or the inevitable crash after the high.  While I do try to use splenda or stevia to sweeten things, sometimes they just dont work (like my pumpkin seeds... I tried splenda... FAIL!).  In fact, 2 tablespoons of agave nectar actually has a lower glycemic impact than a medium sized apple!
Here is an easy guide to replacing other sweetners with Agave...

Substituting Agave Nectar for Liquid Sweeteners


Honey
Replace each cup of honey with one cup of agave syrup.

Maple Syrup
Replace each cup of maple syrup with one cup of agave syrup.

Brown Rice Syrup
When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.

Corn Syrup
When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.

Substituting Agave Nectar for Granulated Sugar

White Sugar
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

Brown Sugar
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

Other Considerations
Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.
Agave nectar may substituted for part or all of the sugars or liquid sweeteners in many recipes. Drinks, salad dressings, sauces and many desserts are among the easiest substitutions. More experimentation may be necessary when substituting for sugars in recipes containing precise chemistry - for example, cooked candies and some baked goods.

Candy recipes like toffees and nut brittles rely on chemical reactions provided by refined sugars which may be disrupted by substitutions. It may be possible to substitute, but ratios could take some tinkering to produce optimum results.
Similarly, recipes for baked goods containing white sugar may be too sensitive to changes in the moisture level of ingredients. If replacing all the sugar in a recipe (while reducing liquids) does not produce good results, try replacing only half the sugar with agave nectar

So far, I only have one reipe with the agave, but I did use some to sweeten a pumpkin mousse cheesecake I made yesterday.  Check out my Salty Caramel Pumpkin Seeds!