Light BBQ Chicken Pizza

Ingredients

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup cornmeal
  • 2 eggs
  • 2 teaspoons Italian seasoning
  • 1/2 cup barbecue sauce
  • 1 cup cooked, shredded chicken
  • 3/4 cup shredded Mozzarella cheese
  • thinly sliced red onions
  • fresh cilantro

Instructions

  1. Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.
  2. Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a 1/2 inch thick crust or thinner if desired.
  3. Bake the crust for about 20 minutes, checking occasionally to keep from burning. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.
  4. While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese. Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice, and serve!

Chipotle Turkey Burger

  • 1 lb extra lean ground turkey
  • 1 clove garlic, minced
  • 2 tablespoons canned chipotles in adobo sauce (pureed)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Mix everything together until well incorporated. Add extra chipotle sauce or chili powder for more heat. Let sit for several hours or overnight.
  2. Form into 4 patties. Make a dent with your thumb in the bottom side of each burger. Dent side down, grill on medium high heat. Don’t press on the burgers. Flip after a few minutes and cook through until no longer pink.
  3. Serve on a bun with smeared avocado and nectarine salsa!

Carrot Chips Recipe


Why munch on boring carrot sticks when you can turn raw carrots into crispy, delicate chips instead? A vegetable peeler is the only tool you’ll need to make these sweet, paper-thin crisps that are perfect for healthy snacking or as a garnish for your next salad.

What to buy: The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.

Special equipment: Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. These types of peelers have a thin, flexible blade that takes off less flesh, and they easily maneuver around odd-shaped fruits and vegetables. They’re also great for turning vegetables, cheese, or chocolate into thin shavings. They can be found in most kitchen stores or online.

INGREDIENTS

  • 2 large carrots (at least 1 inch in diameter), peeled
  • 1 1/2 teaspoons olive oil
  • 1/4 plus 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • Basic Ranch Dressing for dipping (optional)

INSTRUCTIONS

  1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
  3. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
  4. Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.