Cauliflower Crust Thai Chicken Pizza

I made this pizza last week but I really should have saved it for this week because it’s the perfect meal for Passover. This pizza is absolutely delicious and there is NO gluten! I’ve become such a pizza fanatic lately but knowing it’s not the healthiest of options I’m trying to stay away from it…UGH! This pizza will satisfy your cravings and the sauce is absolutely phenomenal! 

Cauliflower Crust Thai Chicken Pizza



*Note: I used my food processor to shred the cauliflower. If you don’t own one, use the large holes on a box grater to shred the cauliflower into crumbles. Peanut sauce can be found in the Asian section of your grocery store.

For the crust:

2 cups firmly packed shredded cauliflower from about half a large head (*see note)
1 large egg
1/4 cup finely shredded mozzarella
1 clove garlic, minced
1 tablespoon (or more) Sriracha
1/4 teaspoon salt
2 teaspoons olive oil

For the topping:

1 (7-ounce) jar peanut sauce (*see note)
2 tablespoons peanut butter
1 cup cooked shredded chicken (from about 1 large breast)
1/2 cup finely shredded mozzarella
4 green onions, green parts chopped
2 tablespoons chopped fresh cilantro



For the crust:

Preheat oven to 450°F. Spray a large baking sheet or pizza pan with nonstick cooking spray. Place shredded cauliflower in a large microwave-safe bowl. Microwave for 8 minutes. Let cool.

Add egg, mozzarella, garlic, sriarcha, and salt to the cauliflower, stirring to combine. Pat the mixture into a 12-inch round on prepared pan. Brush with olive oil.

Bake for 12 to 15 minutes, or until golden. Remove crust from oven and adjust oven setting to broil.

For the toppings:

In a measuring cup or small bowl stir the peanut sauce with the peanut butter until combined. Spread sauce over pizza crust. Arrange chicken over crust. Sprinkle with cheese, green onions, and cilantro.


Broil for 3 to 4 minutes, watching carefully, until cheese is melted and begins to brown. Cut into slices and serve immediately.


Special thanks to Marnie for introducing and sharing the recipe with me!

Garlic Roasted Cauliflower with Pine Nuts

I am the worst blogger ever and I’m sorry. I could give you all the excuses in the book how work is hectic, I was out of town, I’m stressed, I’ve had no sleep, I was partying for St Patty’s day, etc. To be honest, I just haven’t allocated my time to writing as much as I used to and that is something I am working on! My big boy camera is also out of battery so I used my iPhone to take these pictures.

J and I had something similar to this when we were in Scottsdale. I knew I had to make it at some point when we got home. J doesn’t even like cauliflower and loved this! The pine nuts make this dish, they add some extra flavor and crunch.

Garlic Roasted Cauliflower with Pine Nuts




Preheat the oven to 375 degrees. Place the cauliflower florets on a large roasting baking sheet lined. Drizzle the olive oil over the cauliflower, and season with salt and pepper. Combine so the olive oil, salt, and pepper evenly coat the florets. Bake for 25-30 minutes until golden brown.


Place pine nuts in a dry saute pan and toast for 10-15 minutes on medium to low heat. Shake the saute pan frequently to ensure even browning.

Sprinkle over roasted cauliflower and enjoy!


 I put the leftovers in my salad that I’m having for lunch today… YUM!

Veggie Egg White Frittata

I really thought the weather in Chicago was getting better. I mean, this windy snowy nastiness is NOT okay. The second I looked out the window this morning I knew I was going to have to take a taxi to work. I’ve been such a good sport, bundling up from head to toe and braving the walk to work, but this morning it was just not going to happen. I use the app Taxi Magic which is awesome.You get notified when the taxi is dispatched, the name of the taxi driver, and how long it will take for them to get to you. I’ve never tried Uber or Hailo but I downloaded both of the apps. I’m scared that if I start using them I’ll get used to it which will cause me to go HAM on my credit card. Although I love the convenience of linking my credit card to a taxi app (genious btw) I simply can’t do it. I will be broke before I know it. Does anyone else use taxi apps on their mobile devices? Should I just bite the bullet and start linking my credit card? Eeeeeek!

Anyways, I made this veggie egg white frittata over the weekend when J and I were too lazy to leave my apartment. I really enjoy making brunch on the weekends. I can portion my food and know exactly what’s in it.

Veggie Egg White Frittata 


I am fortunate enough to live 1 block from whole foods. I went to the salad bar and filled my box with spinach, peppers, onion, and fresh herbs. Instead of loading up my food with salt, I like to use fresh herbs. They add so much flavor without the sodium.



  • 1-16 oz carton of egg whites
  • 1 big handful of spinach
  • 1/2 bell pepper
  • 1/2 small red onion
  • 1/2 cup low fat mozzarella cheese
  • 1 tsp fresh parsley
  • 1 tbsp coconut oil


Saute  peppers and onions in coconut oil until tender. In a medium size bowl, combine egg whites, spinach, peppers, onions, and parsley. Pour mixture into a 12-inch non stick baking dish sprayed with non stick cooking spray. Bake at 400 degrees for 35 minutes. The last 5 minutes of cooking, sprinkle the top with mozzarella cheese.

Serve with chicken sausage (I love Amy’s), fruit, and coffee.


Lightened Up Sour Cream Blueberry Scones

I received a box of King Arthur Sour Cream Blueberry Scone Mix in one of my Green Mountain Coffee deliveries to pair with their Wild Mountain Blueberry Coffee. It’s my favorite!  I decided to tweak the ingredients on the box to make a more lightened up version. I even modified the ingredients in the glaze as well. I’m not much of a baker but I knew I was taking a risk with swapping the ingredients. This was the first time I’ve altered the ingredients on a box mix, I’m glad it was a success. It’s all about trial and error right?!



  • 1/2 tsp salt
  • 8 tbsp cold butter  8 tbsp cold Brummel & Brown yogurt spread
  • 1 large egg
  • 1/2 cup milk 1/2 cup unsweetened vanilla almond milk


I followed the directions on the box when mixing the ingredients together. The dough is VERY sticky. When scooping the dough onto the baking sheet I recommend using an ice cream scoop (so all the scones are the same size), sprayed with non stick cooking spray. If you don’t have an ice cream scoop a large spoon will work as well.

glaze ingredients: 

  • 1 cup confectioners’ sugar
  • 2 to 3 tbsp cream 2-3 tbsp unsweetened vanilla almond milk
  • 1/2 tsp vanilla


The glaze totally makes these scones! With the above modifications, the scones came out light and moist. Since I used unsweetened almond milk I was concerned the scones would need additional sugar but the glaze made up for that. These pair great with your morning coffee or if you’re craving something sweet.


Crock Pot Spicy Black Bean and Chicken Soup

This is the recipe my instagram followers have been waiting for. I saw this soup on Skinny Taste and it was on my to-do list this for last weekend. This soup tastes like your eating a bowl of chunky salsa with chicken. I was a little nervous to make it at first, I wasn’t sure how this was going to turn out. The ingredients together kind of grossed me out… blending chicken stock and beans is not my cup of tea. When I gave the soup my first try I started dancing in my kitchen because it tastes SO good.


Crock Pot Spicy Black Bean and Chicken Soup

Adapted from Skinny Taste


  • 2 (15 oz) cans black beans, rinsed and drained
  • 3 1/2 cups low sodium chicken broth
  • 2 (10 oz) cans Rotel tomatoes with green chilies
  • 1 (10 oz) can diced sweet corn
  • 1 red bell pepper, minced
  • 1 tbsp minced garlic
  • 1 small onion, chopped
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp oregano
  • 1tbsp salt
  • 16 oz (2) skinless chicken breast

Toppings (optional):

  • 1/2 cup chopped cilantro, divided
  • 2 medium scallions, diced
  • cut limes, for serving
  • 1 medium avocado, sliced
  • fat free sour cream



Saute the onions, garlic, and bell pepper in 1 tbsp of olive oil until tender; add to the slow cooker. Take one can of beans and place in the blender along with 2 cups of the chicken broth; blend then add to your slow cooker. Add the second can of beans and remaining chicken broth into the slow cooker along with tomatoes, diced green chiles, cumin, chili powder, oregano, and chicken breast. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.

Remove the chicken and shred with 2 forks. Place back into the slow cooker. Serving: ladle soup into bowls and top with fresh scallions, cilantro, sliced avocado, and a dollop of sour cream.


The toppings are the best part! It’s a way to make each bowl of soup a little more personalized. I like to set up a topping station in my kitchen so everyone can help themselves.

Chicken Quinoa Salad

So I thought this salad would be the biggest annoyance to make but to be honest, I found a few shortcuts to make it the easiest weeknight meal EVER.


Mondays are a very stressful day for me, I mean it’s Monday after all. After a fulls days work and a brutal workout at Barre bee Fit, the last thing I want to do is cook. This stress free meal is filling, flavorful, and delicious- J went crazy over it!

Chicken Quinoa Salad



  • 1 cup cooked quinoa
  • 2 tbsp garlic infused olive oil
  • salt & pepper to taste
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup edemame
  • 1/2 cup chick peas
  • 1/2 cup scallions
  • 1/4 cup sliced red onions
  • 2 roticerie chicken breasts


Cook the quinoa according to directions. Pull apart the breasts of the roticerie chicken and either pull apart or dice into cubes. Add the black beans, corn, edemame, chick peas, scallions, onion, olive oil, salt and pepper. Mix well. Serve warm.

Simply put, I went to the whole foods salad bar and filled up on items that would pair best with my salad. I love beans, they have so much protein and are super filling- edemame too! Instead cooking the chicken myself, I purchased a lemon infused organic roticerie chicken. All I had to do was dice it up into cubes and throw it into my salad. My Dad bought me this amazing garlic infused olive oil which gave this salad some extra flavor. EVOO works just as well.

Feel free to use whatever vegetables, beans, or lean proteins you like. I purposely chose items that are packed with protein to fill me up. This also makes a huge portion which is great because I brought it for lunch and J had it for dinner the next day. He even added some low sodium soy sauce for some extra flavor.

Cinnamon Sugar Roasted Sweet Potatoes

I absolutely love that Trader Joe’s has pre cut, peeled, and washed veggies. It is the best time saver ever, especially since sweet potatoes are a pain to prepare.

J was so nice to take me to the grocery store so I told him to pick out whatever vegetable he wanted for dinner. Sweet potatoes are his favorite! They also have pre cut butternut squash as well. I was all out of brown sugar so I used raw sugar instead. I used just enough to sweeten them up to help bring out their natural flavors.

Cinnamon Sugar Roasted Sweet Potatoes


  • 1 bag of Trader Joe’s pre cut sweet potatoes OR 3-4 sweet potatoes peeled and diced into 1 inch cubes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tbsp raw sugar
  • 2 tsp cinnamon


Place sweet potatoes on a baking sheet lined with foil, spray with non stick cooking spray. Add the olive oil, salt, pepper, sugar, and cinnamon. With clean hands, toss all ingredients together so the potatoes are fully coated.

Bake at 375 degrees for 35 minutes flipping them half way.

I love roasting vegetables so they caramelize and all of the natural flavors come out of them. They are fantastic when they are crispy on the outside and tender on the inside.

Feel free to  modify this recipe, this would be great with a little pumpkin pie spice!

Chili Cornbread Casserole

For those of you who say you can’t cook, this is the meal for you. There is no cooking required, all you need to do is about five minutes of prep work. It’s a joke how easy this is to make and no one will have any idea that you didn’t cook! If you’re really a challenged cook, hopefully you own an oven and know how to use it :)

My Aunt gave me this idea and it’s such a great comforting meal for a weeknight. The best part of all, it’s SOOOO good and really not that bad for you.

Besides, who doesn’t love chili, cheese, and cornbread?!

Chili Cornbread Casserole


  • 2 16oz cans of chili (I used Trader Joe’s Organic Vegetarian Chili)
  • 1 cup reduced fat shredded cheddar cheese
  • 1 box cornbread mix


Prepare cornbread mix according to directions on the box, set batter aside. Pour chili in a 9×13 casserole dish sprayed with non stick cooking spray. Top with cheese. Pour cornbread batter over the chili and cheese, spread evenly with a spatula.

Bake according to directions on the cornbread box. Serve warm.

If you have any leftovers, stick it in the freezer and eat at a later date.  Leftovers are the best!

Tilapia {with Orange-Avocado salsa}

My best friend Jessica has become quite the domestic goddess these days and shared this recipe with me. It’s originally made with mahi mahi but Whole Foods was out of it. Tilapia worked perfectly. It’s a great fish to use with any recipe because it’s light and easily absorbs any flavor you add to it.

I served quinoa on the side and it paired very well with the fish, avocado, and citrus flavors.

Tilapia {with Orange-Avocado salsa}

For the fish:

  • 4 fillets tilapia
  • olive oil
  • salt
  • 2 tsp. smoked Spanish paprika

For the salsa:

  • 2 oranges
  • 1 avocado
  • 1 small shallot, minced
  • juice of half lemon

1) Segment the orange and cube the avocado. Mix in a bowl with the minced shallot and lemon juice. Let it sit while you get the fish on.

2) Pat dry the fish and rub down with olive oil. Smear in the salt and paprika to both sides. Cook until flaky in a pan on med-low heat. About 4-5 minutes for moderately sized fillets. The fish cooks up very fast so make sure you keep an eye on it!

3)  Spoon salsa atop the fish.

This dish has a wonderful balance of  textures and flavors; the smokiness from the paprika, the cool creamy avocado, the refreshing citrus flavors from the orange and lemon juice. It’s a little bit of sweet, salty, and spicy!

 Don’t forget to enter my Keurig Giveaway for a chance to win a K-Cup Countertop Storage Drawer!

Cornbread Casserole

My friend Joree made this casserole for a holiday party we both went to and I immediately fell in love with it. This takes your average cornbread and dresses it up with real corn, creamy sour cream, and lots of cheddar cheese…what could be better than that?! It has the perfect balance of sweet and savory, definitely something that will have your guests coming back for seconds…or thirds.

Cornbread Casserole


  • 1 (10 oz) can of corn, drained
  • 1 (10 oz) can of creamed corn
  • 1 small reduced fat sour cream (about 1 cup)
  • 2 tablespoons butter
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 1/2 cup grated cheddar cheese


Preheat oven to 350 degrees
Melt butter in a bowl
Cool slightly and add remaining ingredients
Mix well

Pour into 9″ x 13″ casserole dish.
Top with cheddar cheese and bake at 350 degrees for 50 minutes.

 I like to serve this warm. but it’s also good at room temperature as well. FYI there will be no leftovers.



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