Making your own cauliflower crust pizza is extremely gratifying and totally something to brag to friends about – not that I would know, since that’s a challenge I’m just not ready to tackle yet.
THANKFULLY- I don’t have to and I still get my pizza fix.
A lot of health food tastes like total crap, even to someone like me who spent years eating it and has tricked their tastebuds for the most part. But not these little pizzas from heaven, they are truly magical.
I found them at my local Plum Market, which is a bit of a specialty store, but I’m sure you can find them on-line as well.
Here’s the real kicker: each pizza has only 57 calories!! And you can eat the WHOLE BOX for 150 calories!! No one is getting full on one of these little guys, but after eating three, I was completely full.
Plus they are gluten free- so even your pickiest eaters will dive right in…well, unless they are dairy free or raw and then…you’re on your own.
It’s FINALLY warm enough to grill outside here in Chicago, so this week The Wifey Kitchen took the action upstairs to our roof deck- cause nothing says “summer” like grilling.
The first time I tried this salad, it was my friend Lindsay’s version and I swear I wanted to marry her myself. It’s so light and fresh and is the perfect side piece to any main course.
Heck- you can even serve it as the main course and throw some grilled shrimp on top!
My version of this dish can be modified as you like- add and or omit. And per usual, I don’t get super anal with my measuring … I just use common sense and throw in ingredients as I go. And yes, I made things even easier for myself and hit up the salad bar for cucumber and red onion.
Ready? Let’s get Wife’d Up- in the sun!
The Wifey’s Summertime Grilled Corn Salad
What You Need/Grocery List:
about 6 ears of corn- pre shucked or DIY
a package of goat cheese
a package of grape or cherry tomatoes- cut in half
half a cucumber- sliced into rounds and then cut into fourths
a pat of butter
an avocado- cut into chunks
a small bit of fresh cilantro or about 1/2 tsp of dried cilantro
1/4 cup of red onion- finely diced
a small lime, cut in half
a drizzle of olive oil
salt and pepper
What To Do:
pre heat your grill to medium/low heat
butter each ear of corn, sprinkle with salt and pepper
throw corn on the grill, and turn every 5 mins or so until the corn has deepened in golden color and is charred in some spots
cut your tomatoes in halves, cucumber into fourths, avocado into chunks (hit the video for tutorial), dice your onion, and your cilantro.
remove corn from grill, BE CAREFUL when you cut corn off the ear
dump corn, tomatoes, cucumbers, avocado, onion, cliantro and squeeze the juice from half a lime onto the mix, give it a few good stirs,add a healthy amount of goat cheese, sprinkle with salt and pepper.
drizzle olive oil, stir until desired amount “glosses” the salad.
My name is Kelli Zink Levy…and I’m addicted…to Lara Bars.
It’s true, I’m obsessed with nearly every flavor (minus the minty one) and how well these little healthy bars travel along in my purse or pocket.
Just last week I whipped one out at Soho House while having drinks with friends including Marshall Faulk & Cam from Modern Family- but that’s a story for another time.
In true Wifey form, I read the simple list of Lara Bar ingredients and decided I could make my own version. My first few attempts landed me with the Zexy Mamma Bars, but now with a few tweaks, I’ve come up with my most genius version yet.
Oh, and BTW- these are NO BAKE! That’s right, all you do is blend ’em and they are good to go.
Ready to try ’em? Let’s get Wife’d Up!
Wifey Bars
What You Need/Grocery List:
dried pitted dates- if you can only find them with the pits in – that’s fine- you’ll just have to remove them. You’ll need about cup
1/2 cup dried oats
1/3 cup walnuts
1/3 cup almonds
1/3 cup honey- I use Manuka honey for the added health benefits
1/2 cup raw almond butter (you can also use peanut, cashew, etc)
a blender (or not and they will be chunkier)
mini foil baking pans or non stick plastic muffin sheets
plastic wrap or zip lock baggies
What To Do:
dump the dates, oats, almonds and walnuts into your blender
put your honey and almond butter into a small bowl and microwave until both are soft. start with about 20 seconds, stir and continue- but make sure the ingredients don’t burn
transfer the hot mix to the blender
mix and stir, stir and blend until it all looks the same. if you like yours chunkier, that’s cool too- I prefer to blend mine a bit
lay a sheet of plastic wrap down and lay a layer of the mix, spreading evenly and covering with plastic again. Watch the video for the demo of the ziplock baggies too. Or simply dump even spoonfuls into the muffin tins – no plastic needed
pop into the freezer for 20 mins and “set”
if using the pan, cut into bars…eat and enjoy!
I love giving these away as little gifts. I’ve given them to; book club girls, friends who are always on the go, and for thank you gifts.
Feel free to add your twist on them and throw in whatever ingredients YOU and your people love!
Remember years ago when the South Beach Diet was all the rage and those egg bakes were super popular??
Well, the Wifey is bringing ’em back- thanks to a reminder from my Brother in law Andy (yes Andy AGAIN- what can I say- he’s an eggcellent cook) (hee hee)
The beauty of these little poppers is that you can realize personalize them. For example:
Andy uses eggs , mine call for egg substitute. Andy adds peppers and other veggies, mine simply call for cheese.
You can add meat, various veggies- whatever you want. I’m keeping it basic and I’ll let you build if you like.
And while we’re using this baking method, I’m also going to show you how to make my version of the “egg” in the egg mcmuffin- Mc’D’s style.
The best part about both of these is that they are low carb and you can freeze and reheat for breakfast all week long. AND these are the perfect pool/beach party snacks to throw into the cooler…they energize without weighing down your bikini style.
Ready? Let’s get Wife’ed Up!
What You Need/Grocery List :
a carton of egg substitute and or eggs
a container of crumbled goat cheese
a bag of Mexican blend cheese
PAM spray or butter
salt and pepper
a muffin baking tin- I use the disposable kind
something to pop the eggs out with- I think above is a frosting spreader… real technical , I know.
What To Do:
pre heat your oven to 350
spray the muffin pan with PAM or grease with butter
pour equal amounts of egg mix into each muffin area- NOT all the way to the top – it will expand when it bakes
sprinkle goat cheese equally into each area, it will sink and mix
sprinkle Mexican blend on top
IF USING EGG- crack open and pour entire egg, unmixed into area
see how fluffy!?
salt and pepper
bake around 20 mins
Ronald called- he wants the Wifey’s recipe!
serve with toast, english muffins, salsa/guac/sour cream or simply eat on it’s own and ENJOY!
The.wifey.kitchen 