Healthy Recipes ~ Yum!

Cauliflower Crust Pizza

I’ve been hearing about cauliflower pizza crust for quite some time now and just couldn’t bring myself to even try it. Not because I don’t like cauliflower but more because I imagined a crumbly mess of one of my favorite vegetables failing to be the strong supportive base of many of my other favorite vegetables. The recipe came across my Facebook page for the umpteenth time last week. I didn’t think much of it until my boyfriend said, “hey, I have a head of cauliflower. What should we do with it?” I replied, “I know exactly what we are going to do!”

I had 2 different recipes and referenced both of them. Both recipes recommended to steam and rice the cauliflower. I don’t have a ricer so I put it through my food processor on the smallest grater then I steamed it. At this point, you must let the cauliflower cool. Now, I’m all about efficiency so I began to wonder if this would work if I didn’t steam it. It would definitely be a time saver. So, the second time I made it I bypassed the steaming process altogether and got a fantastic crust!

I rarely eat cheese anymore but I chose to use cheese in the crust. I wanted to use a small amount of cheese so I chose a couple of my favorite cheeses with big bold flavor. In this case, I chose an aged Gouda and Dubliner. You may want to reach for pre-shredded cheese but it’s worth the extra flavor mile to shred your own from good quality cheese. This recipe works great without cheese but just be aware the crust won’t get those beautiful golden brown spots. (Not really a big deal. You’ll still get great flavor.)

Olive oil blend: (make this before doing anything else so the flavors can marinade)

1/4 cup olive oil

1-2 cloves minced garlic

1 tablespoon dried basil

½ tsp sea salt

½ tsp pepper

Place all ingredients in a bowl and stir frequently.

Preparing the crust:

Preheat oven to 400 degrees. If using a pizza stone, be sure you put your cold stone in the cold oven then turn the oven on.

4 cups of finely shredded cauliflower (run thru the food processor on the smallest shredding blade.)

4 eggs

1 cup cheese (optional or use more!) (1/2 cup will go IN the crust. ½ cup will go ON the crust.)

1 teaspoon sea salt

1 teaspoon pepper

2-3 Tbsp of olive oil basil blend

Mix all ingredients in a large bowl. Pull the hot stone out of the oven. Place parchment paper onto the stone. Put the “dough” onto the parchment and push the dough to about ½ inch thick being mindful not to burn yourself on the stone. Place the stone back in the oven and bake for 15 minutes. This can also be baked on parchment on a cookie sheet. (The cooking stone tends to cook more evenly). After the crust is done let the crust cool for about 10 minutes.

This recipe will give you 1 crust approximately 10in x 12in.

Time to build your pizza!

Pizza toppings (anything goes but below are a few of my favorites):

Olive Oil Blend

Tomato Sauce

Cheese (optional)

Fresh sliced tomatoes

Chopped onions





Layer all toppings except for spinach, basil and any other leafy veggie. Bake for 10 minutes. Then add spinach and basil and bake for another 3 to 5 minutes; just long enough for the greens to begin to wilt. Pull out of the oven, slice, and enjoy!!

I can’t wait to hear your experience with this recipe! I will look forward to our feedback!! Happy, healthy eating!!



Cuban Black Bean Soup

From Happy Herbivore Abroad

Serves 2


  • ½ small onion, chopped
  • 1 ½ teaspoon chili powder,
  • 1 teaspoon ground cumin
  • 1 15 ounce can black beans, drained and rinsed
  • 1 ½ cup vegetable broth
  • ¼ cup prepared salsa
  • 1 ½ teaspoon lime juice
  • 2 tablespoons fresh cilantro, chopped (garnish)
  • 1–2 green onions, sliced (garnish)
  • hot sauce or cayenne
  • pepper (optional)


Line a skillet with a thin layer of water (or vegetable broth).

Sauté onion over high heat until translucent— about 2–3 minutes.

Add chili powder and cumin, and stir to combine.

Then add beans, vegetable broth, and salsa.

Bring to a boil, then reduce to low and simmer for 10 minutes.

Remove from heat and stir in lime juice.

Transfer half of the mixture to a blender and puree until mostly smooth.

Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips.

You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.

Chef’s Note: You can make your own corn chips from tortillas. Crisp tortillas in a toaster oven or oven (350ºF) for a few minutes until crisp, then crumble into chips.

Doc's Note: This recipe looks really yummy and is a perfect winter meal! The only thing I would do different is instead of using prepared salsa I would use fresh tomatoes, jalapenos, garlic, and more cilantro. I think this would also be fantastic with homemade cornbread!

Cuban570x299 Cuban Black Bean Soup




1 bunch of kale washed, dried, and chopped

1 cup of grape tomatoes or 1 tomato chopped

3 green onions chopped

1/2 red or yellow pepper chopped

1/4 cup pine nuts

1/4 cup cashews chopped

1/4 cup chopped Kalamata olives or green Spanish olives

The juice of 1 lime

1/4 cup extra virgin olive oil.

1-2 teaspoons sea salt (to taste)

Toss all ingredients together in a bowl. Enjoy!


1/4 cup chopped coconut (the REAL stuff!! Not the sweetened garbage!)

1/4 cup dried cherries or cranberries

Lemon juice can be substituted for lime juice

Sweet onion such as a Vidalia can be used in place of green onions.

Kale is a hearty green. I will make a large batch of this salad on Sunday evening and have it for lunch the next 2 days. The citrus tends to "cook" the kale and the flavors really come together when it sits. This salad is also quite filling so I recommend adding to your eating plan as it will help with weight control/loss. The ingredients have many healing benefits as well. It also will help decrease inflammation, improve digestion, and detoxify the liver.

Let me know what you think! Enjoy! Doc

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