Quick, Easy, & Perfectly Crispy Butternut Squash Fries


The Secret to Perfectly Crispy Butternut Squash Fries, 3 Easy Steps

There are a few easy steps to creating PERFECTLY crispy butternut squash fries! (You can also do these same steps for crispy sweet potatoe fries!) No one likes limp french fries. Here’s the trick… Continue reading

Superfood Frittata Pizza :: Kale, Onion, Sausage, Peppers and Broccoli ::


We planned to have this for Sunday brunch, but I didn’t end up making it until the middle of the day, so it became dinner. Yum!! This was my first frittata and it was a hit! Continue reading

Pizza Night is BACK! Crispy Cauliflower Pizza Crust


I’ve tried making gluten free/grain free pizza in a variety of ways using: almond flour, gluten free pizza crust mixes, combining almond flour & coconut flour etc…but this recipe takes the cake! It’s now our favorite. I used another cauliflower pizza crust recipe from Pinterest, but it was not as good (the crust was a bit soggy). This recipe is THE BEST. Tried and true. It’s from one of my favorite blogs, The Detoxinista. I added a few of my favorite spices to the recipe I made below and put my pictures into a grid so I can go back and reference it. I also made my own tomato sauce. I’ll post that recipe later in the week. Yummmm. Next time I’m getting some good ham + pineapple + onions and making Hawaiian Pizza! Here’s the recipe:

4 cups of cauliflower “rice” (2 medium heads)
1 Tb. oregano
1 tsp. fennel seeds
1 tsp. garlic powder
1 egg, beaten
1/3 c soft mozzarella goat cheese (I’m sure regular mozzarella would work!)



Preheat oven to 400 degrees.
Total Prep Time: 25minutes
Total Cook Time: crust 30minutes, pizza 10 minutes

1. Cut up your cauliflower into florets and pulse in a food processor until it has the shape of  rice. I did mine in 3 batches so I didn’t overfill my food processor.

>>Next, you’ll need to fill a pot with 1-2in water and bring it to a boil. Add your cauliflower rice and cook it for 3-5minutes.

2. Strain the cauliflower rice and rinse it with cold water. Then dump it into a dish cloth or cheese cloth if you have it (that’s what I used) and SQUEEEEEEEZE, SQUEEZE, SQUEEZE!! As you can tell those are man hands in that picture. Grant squeezed out the water multiple times. This is a crucial step to ensure your crust is not soggy.

3. In a bowl mix together your spices, egg and grated mozzarella goat cheese. Add your dried cauliflower rice to the bowl and mix well. I used my hands!

4. Roll your crust into a ball and then flatten out on parchment paper. I would strongly recommend using parchment paper. Grant went out and bought it while I was preparing the recipe because we were out. I used aluminum foil last time I made it, I even sprayed it, but it did not work–the bottom of the crust stuck! Bake your crust for at least 30 minutes. You want it to be CRISPY and BROWN on the edges.

5. When crust is golden brown and crispy remove from oven, add your sauce and all your toppings then put it back in the oven for 10-12 minutes until cheese is bubbly.

6. Let your pizza cool a bit then slice, serve & EAT IT UP! yummm.

^^^ I tripled the recipe and made 4 individual sized pizza crusts to eat later. I froze them on parchment paper so they’re ready to pop in the oven. ^^^


UPDATE : I unfroze 2 of the individual pizza crusts (from above picture) for a quick Saturday Pizza night and baked them at 400 degrees for about 30minutes. Delicious! They were perfectly crispy. Picture below:



Raspberry Picking!

Before even more time passes I thought I’d post a few pictures from our raspberry picking outing a few weeks back! It was our first time picking raspberries and I definitely want to go again before the season ends. We got 1pint for $3 and in stores they run 1/2 pint for the same price! Woo hoo. That made it even more fun! :) We got 8 pints and they were gone within a week. I mean let’s be real, I could easily eat a pint by myself in one sitting. They are SO good! Grant used our dehydrator to dry out a few pints and we ate the rest raw. YUM!!


^^Found out I own berry picking shoes! ^^


The farm was about 45minutes away, so we got to take a little road trip. :) I love getting away from the familiar, even just for a few hours! It felt like a vacation. The windows down listening to Mumford & Sons, a great way to spend a Saturday morning.
While we were picking, the woman who lives on the farm and runs the business came out to meet us. It’s run on the honor system, so you pick what you want and then put your money in a little mailbox to pay. She was really sweet and she said that she doesn’t use any pesticides on any of her plants ie: the berries were organic! That was exciting, especially for $3/pint.


^^What a stud. ^^



^^^ happy about our 8 pints!! ^^^


Berries are great because they’re really low in sugar. I’ve been surprised to learn how much sugar there is in fruit. It’s natural, which is better than refined (obviously), but if you’re sensitive to sugar you can still get a reaction from it. Oftentimes, if I have too much sugar I get tired. I love learning about the science behind our food. Grant’s health has improved significantly because we’ve changed our diet. It’s exciting to see the change in him.

I’ve been cooking a ton lately. I mean A TON. Like dinner every night. I’ve been very proud of myself. :) It’s a lot of work! Grant always says it would be easier for me to “clean as I go”, but I can’t clean as I go because I’m busy cooking (so I tell myself). Haha! I’ve snapped some pictures and I’ll get around to posting the recipes at some point. Fall has officially arrived at our house. I made grain-free/sugar-free pumpkin bars this week. Yum. I also got a pumpkin chai candle from Home Goods. Uhhmazing. :) Happy Fall! Next on the list of things to do: apple picking & pumpkin picking! xo


Almond Crusted Chicken Nuggets

The weekends are for new recipes. School is now underway and during the week it’s too stressful for me to try out new things. Occasionally I’ll feel adventurous mid-week, but I usually just stick to the basics we like. These almond crusted chicken strips are easy to make and they don’t take too long. We ate them with this GF Thai Peanut Sauce. I’ll be eating them in my salad this week (if Grant doesn’t finish most of them off tonight)! I think they’ll be added to our stash of regular meals. A couple weeks ago I read Clean Gut by Alejandro Junger. It is an excellent book! Though I don’t agree with his spiritual beliefs, his research about how the body processes food and how we can keep our gut/intestinal flora flourishing is really interesting (to me at least)! :) He breaks our whole digestive system down so it is easy to understand and he discusses how our bodies respond to different types of foods. This recipe is from  Clean Gut, but you can also find it here on the Clean blog.
I’ve also made these Clean brownies.


They are really good but they pack a calorie punch (from the nut buttter). The base of these clean brownies is made up of almond butter & raw cocoa (flour & sugar free). I cut them up small and they last longer and help with portion control. Delicious if you want a clean treat full of protein & healthy fats! They are actually better the day after you make them. I found that ours were more crumbly just out of the oven and after a few days they set and held together more. Yumm. I’d recommend both the book and the blog.


Ps. You should make the chicken nuggets. They’re really good :)