Mini Cauli-Crust Pizza

Cauliflower Crust Pizza 2

I am pretty sure I have only met one person in my life who does not like pizza. I don’t even know if its true…because I have seen her eat pizza several times lol! It is so basic, but so yummy! I do make a pretty awesome pizza, but I tend to stay away from making things like that. Last year I was in Italy with my husband, and we went to this little pizza place in Nove, it was so good! Real Italian pizza, made in front of you, in a big brick oven. The crust is thin, the toppings are perfect. It put american pizza chains to shame. I guess a lot of places could do that though.

Anyway, of course trying to keep it healthy and low in carbs, we have adapted the veggie crust pizza. I have some recipes on my site, but it was back in my low-low carb days and not paleo friendly at all, so I figured I would do a healthy update. I have made cauli-crust, eggplant crust, spaghetti squash, spinach, cheese…you name it! I loved making this pizza in particular, because my 3 year old helped. She put the toppings on with me, flattened out the crust…she had fun…so of course she ate it and loved it. I really think if you get your kids involved, no matter what you are making, they will eat it because they helped make it. Plus, she loves everything pizza related lol.

Extra BONUS…this pizza IS 21 Day Fix friendly. Anyone who follows me knows I am a Beachbody Coach, and a ton of people doing the 21 Day Fix have asked me if I have low carb friendly recipes that will fit within the 21 Day guidelines. Of course I had to go make some stuff for you guys! Turkey Chili is up next week, so be on the lookout for that!

I have quickly learned (recently…a year later lol) some people get frustrated that I coach now…it’s pretty sad because I really truly love coaching. Of course, I do get A LOT more positive feedback than negative, but I do still get those few people who do not like it. Mainly from those who have been following me for a long time, and only want to see recipes. I know I can’t please everyone, but each of us hold our own journey and follow our own path. Did you know my very first workout program EVER was Power 90? This was Beachbody’s very first program. I had it on VHS when I was in High School and in 30 days I lost 20 lbs. I had my son when I was 18, and a little while after he was born I got P90X, the upgrade from Power 90. I also went to a boxing gym. Between 2 different rounds of P90X, Insanity, Turbo Fire, P90X3 and 21 Day Fix I have lost 80 lbs! I have been jumping between Body Beast and some of my other programs lately, but right now I am on day 4 of the 21 Day Fix Extreme! I am loving this program, it pushes my limits.

Before I started coaching I just did meal plans for people, and I added them to a group on Facebook to help motivate them along the way. The problem was, not everyone was exercising. If you don’t workout, you aren’t going to get extreme results, you are either going to maintain your weight or lose very slowly. I wanted to help people with the FULL package. I want people to feel great from the inside out. I already did my own meal plans, and I already worked out with Beachbody workout programs, so why not coach for Beachbody?! It is the whole package, plus I can throw my own low carb paleo spin on it! Yes, I can do personal training, make my own workouts, continue with meal plans, but I like the home workouts so much better. Its quick and you burn a ton of calories, more than ever at the gym. Plus, I have seen the pricing for online personal training and so many people charge over $300 for their services between a 4-6 week time frame, and I get it, we all need to make a living…but I just don’t know if I could do it. I just want everyone to be healthy, try to stay active, eat right, prevent disease, and feel good and do it at a reasonable price too! Yes, I also drink Shakeology…it helped me lose some weight and lower my blood sugar, plus it gives me more energy and oddly enough, my joint pain is practically gone ever since I started drinking it.

So, I represent a company I believe in, where I know you will get results, and it is even guaranteed or your money back. So, I hope that helped clarify things for some of you who have been questioning what I do lately. I don’t coach to “scam” people…that’s impossible anyway…you buy the product, you don’t like it? Return it. If you do like it, awesome. You can’t scam someone when there is no scamming to be had lol. I have always been professional in my work. I was an executive assistant for 10 years, but I wanted more out of my life. I know how hard it is to look at yourself, 100 lbs overweight, not even knowing where to begin and not knowing if its possible to lose weight. You get so used to looking a certain way, anything else seems out of reach. I wanted to show people you CAN do it, even when you struggle. I have gone through depression, injury, 2 pregnancies, slow metabolism, thyroid issues…just a ton of different things, and even when I struggle I still push along. I still eat right, I still “press play” on my workouts. I still have goals, and I will reach them even through the bad times, even through the set backs. It is OK to fall sometimes, you just have to get back up. I enjoy helping people, I have some really amazing clients, and I am thankful for the opportunity to coach them.

So, I just wanted to share where I stand on it all, in case you were wondering why “Food I Make My Soldier” isn’t just food anymore! One day I would love to be EVERYTHING Health, Fitness and Beauty. Meal Plans, Healthy recipes, Fitness Programs, Challenge Groups, Essential Oils and maybe even some Younique Makeup….but I am not trying to fill my plate up to the brim right now lol. It would be a lot of fun though, time will tell and I will go on the path I am supposed to take!

Anyway now that I have “talked your ear off” I suppose I can give you the pizza recipe now lol.

Enjoy!

Ingredients

Crust
1/2 head of cauliflower
1 egg
1/4 cup shredded Parmesan
Dash of salt and pepper

Sauce
2 tomatoes, diced
1/4 onion, diced
2 garlic cloves, minced
2 Tbsp fresh parsley
1 tsp dried basil
Salt and pepper

1 ball of fresh mozzarella

Directions

Preheat your oven to 375 degrees.

Run your cauliflower through the food processor until very fine and resembles rice. You can try pulsing in a blender, it’s a little difficult depending on your blender, but it is an option if you do not have a food processor.

In a microwave safe bowl, add your cauliflower and 2 Tbsp of water. Microwave until tender, about 8 minutes. Note: If you don’t use a microwave, you can steam it, just put it on top of parchment paper so it doesn’t fall through the holes.

While the cauliflower is cooking, chop up your sauce ingredients.

Add a little olive oil (about 1 tsp) to a small pan, and cook all the sauce ingredients together. It will start to break down (and smell really good by the way). This only needs to cook about 8-10 minutes as well. Once it’s done, place to the side.

By now your cauliflower should be done. Pour the cauliflower onto a clean dish towel, and squeeze the water out. If you do not squeeze out the water, your dough will fall apart.

Once all the water has been squeezed out, put the cauliflower back into your bowl with the rest of the crust ingredients. Mix together until well combined.

Line a baking sheet with parchment paper.

Separate the mixture into 3 equal parts, and make 3 pizza rounds onto the parchment paper, and make sure to spread the cauliflower thin so it is around 1/4″ thick. Place in the oven and cook about 15 minutes, or until the crust is golden brown.

Remove from the oven, and carefully flip each crust over.

Spoon your sauce onto the pizzas along with the cheese, and place back in the oven about another 10 minutes, or until the bottom is golden and the cheese has melted.

That’s it! My 3 year old and 11 year old love it, so that is an added bonus!

21 Day Fix Notes

Each crust fills up 1/2 of your green container, and the sauce for each pizza is 1/3 of a green container so I counted the crust and the sauce as 1 green per pizza.

There is one blue of Parmesan in the crust, split 3 ways. There is also 1 blue of mozzarella on the top, split 3 ways. So I counted the cheese portion of the pizza as 1 blue per pizza.

Since I used some olive oil for cooking, I went ahead and called it 1 tsp.

No red, purple, yellow or orange were used in this recipe.

So, it comes down to: 1 green, 1 blue, 1 tsp per pizza. Pretty awesome.

Don’t forget to tag me in any recipes you make! I love to see your creations! @FoodIMakeMySoldier on Facebook and Instagram. You can also hashtag #FoodIMakeMySoldier. Thank you, as always, for such amazing support and feedback on my recipes!!

Ceviche Stuffed Avocado

Shrimp Avocado 2

So how do you all do with meal planning? I have been doing it every week for years now, but I still have a hard time planning lunch. Not because I don’t know what to make, or what fits in my day, but because I have made so many things I am always looking for something new…which isn’t always easy lol. This is new for us, and was so yummy! It worked out perfect too because you can keep this in the fridge for 2-3 days and it makes for a simple lunch.

Since I run weight loss groups and do meal plans, I always get asked what I eat during the day. What does MY meal plan look like. So I went ahead and wrote down everything I ate, so you can see what my typical Paleo days look like.

I have been working on mornings…don’t judge me lol. So I wake up about 9:00 (my daughter sleeps until around 10:30!)  I work with clients and groups a lot, plus I am in school, and I try to do 2 workouts a day…so I keep pretty busy and tend to stay up way too late.

Breakfast is always the same for the most part, sometimes I switch up my veggies, and on weekend I may throw a Paleo Waffle into the mix….but 90% of the time they are the same. In  a pan with 1 tsp of Coconut Oil or Kerry Gold Butter, I saute 4 sliced mushrooms with 1/4 sliced yellow pepper and a handful of spinach. I rarely use salt, but ALWAYS use Flavor God seasoning. I eat it with 2 poached eggs and 1 gluten free/sugar free breakfast sausage.

About 12:30 I eat lunch, which is Shakeology with 6 oz of unsweetened almond milk, 4 oz water and sometimes 1/2 of a banana.

About 3:00 I eat something small…this is when I had the 1/2 avocado with ceviche.

At 6:30 we eat dinner. This is rarely the same thing, but it always consists of a protein, veggie and from time to time I will add in butternut squash or sweet potato. This time I had 3 Paleo Spinach Meatballs, with 1/4 cup of my Marinara Sauce and 1 spiralized zucchini. I don’t cook the zucchini, I like it best raw with Flavor God, then the sauce and meatballs on top.

So, that’s it! I rarely get hungry in between all that, but IF I do, I will eat a piece of Kerry Gold cheese, or some sliced turkey in cucumber rounds, or celery and almond butter, etc. The key is to PLAN…if you don’t plan you will cheat more or eat whatever is in front of you because its easy.  It IS worth it to take that extra time over the weekend and pre-pack lunch and snacks at least. If you need help, or would like to join a challenge group, just email me at FoodIMakeMySoldier@yahoo.com or reach me on Facebook!

So on to the recipe! Let me know if you try it out, and tag me in your picture or hash tag #FoodIMakeMySoldier! I love seeing your creations! :)

Ingredients

1 Avocado

1/2 lb peeled and cleaned Shrimp, cut in half

1/2 small Red Onion, diced

3 Roma Tomatoes, diced

2 Tbsp fresh Cilantro, chopped

3 Limes, juiced

1/2 Jalapeno, seeds removed, diced

1 Garlic Clove, minced or squeezed in the garlic press

Dash of Flavor God Spicy Seasoning (optional)

Salt and Pepper

Directions

I cheated because Ceviche kind of takes a while to make since you have to marinate the shrimp in citrus forever. So, fill a small pot with water, and once it comes to a simmer, add your shrimp. Cook for just about 3 minutes until they turn pink. Remove from the water with a slotted spoon, and let the shrimp cool in the fridge.

Add all the rest of the ingredients to a medium bowl, then mix in your shrimp.

Cut your avocado in half, and remove most of the middle with a spoon, then chop it up and add it to the ceviche. I left a small rim of avocado around the edged, and chopped up what was in side so that enough ceviche would fit in the shell.

Recipe will fill 3 avocados.

That’s it!

Plus, 1/2 of a filled avocado only has 3 net carbs!

Shrimp Avocado

Paleo “Granola”

Granola

I wish I was more consistent with posting these days. I have so many recipes sitting waiting to be posted, I just need to DO it. I have been so busy…that’s life though right?! Today was the start of my new Challenge Group F.A.B.B. February! I am excited, as always! I love meeting new people and helping them reach their goals! Plus, I am doing the 21 Day Fix Extreme with my current group, so that should be a lot of fun! I am ready to amp things up a bit and see if it will help me change! I have been stuck for a while now…but I blame it on my back because it has been hurting a lot lately making my workouts slack. I have an MRI coming up though…but in the mean time I am doing what I can. I will say, the waist trainer helps support my back a lot. I do not wear it during the day, just during my workout, and I think it helps a lot so I can do more without feeling the pain. If you suffer from back pain or a weak core, those things are very helpful. A lot of my clients have back issues…I think because I talk about mine so much and have lost 80 lbs I tend to get a lot of questions from those wanting to lose weight with back problems. Its crazy how many people suffer from injuries…it’s seriously a pain in the butt…but on the plus side there are ways to still keep you active and reach your goals even after recovering from injury. I have had 2 knee surgeries and back surgery, its no fun, but not the end of the world. :)

Anyway, we can talk about granola now! I LOVE eggs, they are my favorite, and I do eat them for breakfast every day. However, now and then, granola for lunch or snack is so yummy! I love this granola, and the recipe makes a lot, and it keeps for a few weeks so you will have it available during a few meal preps! Plus, it is a little sweet without the guilt! I wanted this to be bars so badly…and I have tried several times. I wish I knew how to do that. No matter how much honey, they never stick together. I read you “need” corn syrup, but I really do not want to use that stuff. I am sure I will figure it out one of these days, and let you guys know as soon as I do lol.

Try it out and let me know what you think! I love to see your photos too…so tag me or hashtag #FoodIMakeMySoldier on Instagram and ill share it too! :)

Ingredients

1.75 cups Hazelnuts, chopped

1 cup Almonds, chopped

1.75 cups Cashews, chopped

2 cups Brazil Nuts, chopped

1 cup Unsweetened Coconut

1 cup Dried Cranberries

1/2 cup Sunflower Seeds

1/2 cup plus 2 Tbsp Raw Honey

1/4 cup Flax Meal

1/2 tsp Himalayan Salt

Directions

Preheat your oven to 375 degrees.

All your nuts/seeds need to be raw. Try to avoid the roasted and salted options, it will throw off the taste and end up really salty.

After you chop all your nuts, add them to a large bowl with the rest of the ingredients, and combine so the honey lightly coats everything.

Pour the mixture into a large baking dish and bake for about 15 minutes, then stir, and bake another 15 minutes. You want to keep doing this every 15 minutes until golden brown. I baked mine for about 35-40 minutes total.

Remove and let cool. The granola will not clump together like a granola bar (obviously based on my comment above…the struggle lol) but there will be some clusters and single pieces in there (just like the photo).

You can eat by itself, or with some unsweetened almond milk. My kids LOVE this.

GIVEAWAY!

21df_cp_logo_hires

 

Good evening!! I decided to do an awesome giveaway for you guys! The 21 Day Fix is the #1 selling Beachbody program right now. There has been so much success with this program its crazy! Everyone in my current Challenge Group lost 3-5 lbs the first week! We all love it. So, I am going to give you the whole program totally FREE! Plus, you can join my next challenge group at no charge…and I will even throw in a packet of Shakeology for you to try! I am trying to help as many people as I can. My goal is to help at least 100 people lose weight and get fit this year! It may seem like a lot…but my passion is strong for this! All you need to do is enter the Rafflecopter Giveaway information below! Please note, in order to do my challenge group, you would need to sign up for a free Beachbody account making me your coach. It is of no charge at all….but this also means the Giveaway is not open to other Beachbody Coaches or their customers. In order to win, this will be verified before shipment.

I also have a little promotion going on with this giveaway. Of course, we will only have one winner, but I wanted to give the rest of you something as well. Want the 21 Day fix for free too? All you have to do is buy Shakeology, and I will refund you the cost of the 21 Day Fix! You will also be a part of my February 16th Challenge Group at no charge. To get the details on how this works, just email me at FoodIMakeMySoldier@yahoo.com or private message me on Facebook! I apologize if it sounds a little complicated…but I will fill you in no worries!!

Good luck!! I can’t wait to see who wins!!

a Rafflecopter giveaway

Paleo Hash

Faceless Hash AP

I decided to start another new journey! I am now one of the AllRecipes.com AllStars! I just started participating in it, and reading a little more about it. This month, they give us a few recipes from their website that do not have a photo, and we create the recipe and give it a “face” (photo) on their website. So I chose this wonderful Paleo hash, and made it my own a bit. You can find the original recipe at AllRecipes.com Paleo Hash.

This is how I made mine…and I must say it was very good! My family agreed.

Ingredients

1 Tbsp Coconut Oil

1 small Sweet Potato, chopped

1 lb ground Turkey

4 oz Chorizo Sausage, casing removed

1/2 Onion, thinly sliced

2 garlic cloves, minced

1/2 Red Bell Pepper, diced

1/2 cup Chicken Broth

1 cup Fresh Spinach

1/4 tsp Cayenne Pepper (optional)

salt and pepper to taste

3 eggs

Directions:

Heat a large pan and add your coconut oil.

Remove the chorizo from the casings and add to your pan with the ground turkey, using a wooden spoon to break it all apart.

Season the meat with salt, pepper and cayenne, then add in the red pepper, garlic and onion.

Saute together for about 5-6 minutes until the meat is nearly cooked.

Next add in the sweet potato and chicken broth. Cook for about 5 minutes uncovered, then cover with the lid and cook for an additional 10 minutes, stirring occasional, until the sweet potato is almost tender.

Make 3 small holes in the hash, and crack your eggs (as shown in the photo). Cover with the lid again and cook for about 6 minutes. If you want your egg yolks completely solid, cook for an additional 2-3 minutes.

If you are feeding a larger family and need more than 3 eggs, feel free to poach a few extra!

Recipe can easily make 4-5 servings, you would just need a few extra eggs.

Enjoy!

AR Hash Faceless

Fluffy Omelets and a Weight Loss Group

Omelet

Breakfast is my FAVORITE meal of the day. It’s pretty simple, a little repetitive sometimes, but I don’t get sick of eggs at all. I love poached eggs…I am going to do a short video with how I poach eggs. I always post them on Instagram, and have gotten “how do you make them look like that?” so many times. A video will help! So, check out my Facebook or Instagram for that coming soon! We have recently started doing omelets again. I have a “secret ingredient” that makes the eggs a little creamier, and fluffy, so you don’t end up with a flat boring egg to house your veggies! Check out the recipe below!

FABB FEB

So how have you been doing since the Holidays? Have you started eating right or gotten on a workout schedule? I have a fun challenge group starting on February 19th, F.A.B.B. February! Who doesn’t want flat abs and a better booty right?! I am currently in the 2nd week of my  current challenge group, and everyone is doing wonderful! In the FIRST WEEK alone, everyone lost from 3 to 5 lbs!

So what is F.A.B.B. February about? Everyone involved in the group is doing a workout program from my website, and drinking Shakeology. I do not require everyone to purchase Shakeology, but it does help a lot, plus it has several health benefits you don’t want to miss out on! I will also add you to my private Facebook group for accountability, support and motivation! I also do little giveaways within the group to help the accountability as well! No matter what your goal, I have something that will help you! There are several workout programs to choose from, beginner to advanced. There are workouts from 25 minutes a day to an hour, some with a modifier, and they all come with a nutrition guide. The most popular program right now is the 21 Day Fix. Insanity Max 30 is also a new 30 minute intense workout from Shaun T, also very popular in its new release! If you are interested in learning more about these 2 programs, please visit the video links below!

                                                                                                                            

If you are interested in more information on my groups, how to lose weight and get fit, and live an overall healthier lifestyle please email me (Nicole Davis at FoodIMakeMySoldier@yahoo.com) or contact me on Facebook! I look forward to helping you reach your goals!! **Are you a veteran, active military or military spouse? If so, ask me how to get 25% off!

Now, onto my super easy omelet recipe!

Ingredients

2 eggs

1 Tbsp coconut milk

1 tsp water

dash of salt and pepper

Fillings: You can really use anything, but I used sauteed mushrooms, spinach, Flavor God seasoning and 1 piece of Kerry Gold Cheddar in mine.

Directions

Heat a medium size pan with 1 tsp of Kerry Gold Butter, Ghee or Coconut Oil.

Whisk your eggs with the coconut milk, water, salt and pepper.

Pour the egg into the pan, and after the sides look like they are starting to cook (about 2-3 minutes) flip the omelet and fill with your desired fillings, then fold in half.

*If you have trouble flipping an omelet, you can cover the pan with a lid instead and you wont need to flip it.

That’s it…so easy and yummy especially if you add bacon!

Bacon Wrapped Artichoke Hearts

IMG_6543

I have been playing that game “Make random unplanned meals”…you know what I’m talking about! It’s funny because so many amazing meals come from being unprepared. I had a list written out, went shopping, then left it at the store. Good job right?! So, I don’t really remember everything I was going to make. Instead, I have been throwing random stuff together. I don’t even know what I needed artichokes for…but that’s totally fine because these little bacon wrapped artichokes were AMAZING! The original plan was to do bacon wrapped mushroom bites, but I used all the mushrooms. So, here you have it! If you love artichokes, and you love bacon, make them ASAP. I suppose you could be all fancy and stuff your artichoke hearts, or baby artichokes, then wrap in bacon, but I didn’t really put that much thought into it haha.

Did you also know artichokes have been known to lower cholesterol? Wonderful! Who doesn’t love healthy food?! I do…I love losing weight, being fit, being healthy, coaching and helping you all! If you want more information about my weight loss groups, meal plans or need info about coaching opportunities please email me! FoodIMakeMySoldier@yahoo.com!

Everyone asks me for “simple”…this is definitely a good one in that category!

Ingredients

Artichoke Hearts

Thin strips of bacon

Directions

Preheat your oven to 400 degrees. Wrap your artichoke heart in a thin piece of the bacon, and place side by side on a baking sheet.

Bake for about 25 minutes until the bacon is crispy.

So easy!

Paleo Coconut Crepe Cake

Crepe Cake

I hope everyone had a great holiday and New Year!! I love New Years Resolutions…maybe that’s weird…but its like the “Monday” of all “Mondays” because you get to start something new. I guess it’s just a mental thing…there is no difference from now to last week but I guess I am trying to work harder? I suppose. I made a different workout schedule for myself, and my new weight loss group starts on Monday the 5th…so there are a few exciting new things going on! If you are interested in joining my challenge group, even after it starts is fine, just email me at FoodIMakeMySoldier@yahoo.com!

In other news…I am so tired! It’s snowing, I’m being lazy, I cooked a ton today for the website…now I’m sleepy watching Phineas and Ferb with my daughter. My husband has been off work a lot the past couple weeks, it has been nice. He’s always so busy at work, so it’s nice spending more time together! Plus, my birthday is on Friday and his birthday is on Sunday, so we will see how we spend our 30th! Probably just at home with the kids haha.

Ok so have you ever had a crepe cake?! HAVE YOU?! I have not (until now)…but have you seen this Pinterest pin for Tiramisu Crepe Cake?! I have been pinning my life away lately, came across this crepe cake, and decided I want to make a Paleo friendly cake because it just looks so good! So, I immediately thought about the crepes from Stupid Easy Paleo, except I changed a few things which I will note below. If you haven’t made her crepes/tortillas, you should, they are yummy! I have used them for several different tacos and enchiladas a bunch of times! So here is how I made this yummy cake…

Ingredients

6 eggs

1 Tbsp melted coconut oil

2 Tbsp coconut water (from the milk can, see below)

3/4 cup tapioca flour

3 Tbsp coconut flour

pinch of salt

1 Tbsp raw honey

1 square of dark chocolate

For the coconut whip:

2 cans full fat coconut milk

1 Tbsp raw honey

Directions:

First, your coconut milk needs to separate from the water in the can. From what I hear, you can find the coconut cream only, without the water, but I don’t live in the states so I don’t know about this product…we only have plain old coconut milk here. So, if you are in the states and want to test out the coconut cream, go ahead! Otherwise, place your full fat coconut milk cans in the fridge for at least 12 hours, or overnight, depending on when you are going to make it.

When you are ready to make the coconut whip, remove the cans from the fridge and scoop out the thick coconut from the can into a bowl, and leave the water at the bottom of the can. Whip the thick coconut with the raw honey, until peaks form. Put it back in the fridge until you are ready to use it.

Onto the crepes…heat a small pan or Crepe pan (photo below) on medium heat, and add just a little coconut oil so the crepes don’t stick.

In a mixing bowl, blend together your eggs, coconut oil, coconut water (that was leftover from the coconut whip in the can), tapioca flour, coconut flour, salt and raw honey, until all the clumps are out.

Pour about 2 Tbsp of batter into the middle of your crepe pan, and circle your pan around so the crepe batter is as thin as it can be.

In 1 minute, flip the crepe and cook on the other side for another minute, or until the ends start to lift up. Keep doing this until all your crepes are made.

Once you have made your 50 billion crepes, let them cool. (OK…it really makes about 20 lol.)

Once they have cooled, layer your crepes with the coconut whip, then grate your chocolate on the top!

Before you cut it, place it in the freezer for about 5 minutes. It makes it easier to cut that way.

It is really easy to put together, the only time consuming part is making the crepes!

I hope you enjoy it! My family did and I will definitely make it again!

CREPE CAKE 2

Marinara Sauce

Marinara and Zoodles

My Nani was the best…she really was. She taught me a lot about cooking…and of course it was all in large portions…she was Italian after all. It took the longest time to figure out how to cook for 2-4 people rather than 8-10 lol. I guess cooking family style is good for leftovers, right?! My grandma made the BEST sauce…everyone in our family loved it and it was at EVERY family function. It was funny because she definitely kept it her secret for the longest time. Every time someone would ask her how to make it, she would tell you, but she would leave out an ingredient or two. Then, all of us cousins got to talking, and we kind of figured out what was missing by combining our recipe notes lol. As she got older, she did share it with us thought, which I appreciate because it is amazing! She was a great woman and an amazing cook, and I am so glad I got to learn a thing or two from her before she passed away.

I guess you could say we were a little spoiled as kids…I dont think I even tried jar sauce until my teenage years. Go figure, my kids favorite meal is spaghetti and meatballs…just like all the kids in our family. So now, when I make sauce, I always double or triple the recipe so I can store some in the freezer. It freezes great, so you wont have to go to the trouble of making it every single time you want marinara. When we do “pasta” night I will usually make roasted butternut squash noodles, or the above zucchini noodles in the photo. Here and there the kids will just eat traditional spaghetti, but if I can get away with just the veggies I will! Have you made spiralized veggies before? Do you own a spiralizer? I still use mine all the time, I love it. I pasted some links below for you guys, just in case you want to see what they are about and how it works! I really want to get the new 4 blade spiralizer! They are well worth it, especially when going low carb or paleo, so you have more “pasta” options. I have given 4 of these things away on my Facebook, and most of my friends have one now too. I swear I should work for them for as many people as I have gotten hooked on these things haha.

So on to the recipe…I kind of changed her recipe since her original was a “secret” and all. I mean, for the most part its the same, but I used fresh tomatoes instead of canned. You can also do this in the crock pot if you want, and use your blender at the end to make it smooth. I will say, when you cook it how I have it below, it does taste better than in the crock pot.

Just a tip: this is a perfect house cleaning day project! I got everything together, and once the sauce was simmering, I went and cleaned the entire house and did all my laundry, just checking the sauce here and there, stirring it to make sure it didnt stick to the bottom. Then once dinner came, all I had to do was spiralize some zucchin…super easy.

If you are interested in Paleo Meatballs to go along with your sauce, just click on the photo! When I make them with sauce, I cook them 10 minutes less in the oven, and add them to the sauce 30 minutes before the sauce is done. It makes the meatballs really tender, and helps add more flavor to the sauce too!
Meatballs-2B3

Give it a shot, let me know what you think! As always, be sure to tag me on Facebook, Instagram or Twitter with any recipes you make! I love to see your creations!

Ingredients

16 Organic Roma Tomatoes 

1 tsp Baking Soda

1/2 cup Tomato Paste

1-1/2 cups Chicken Broth

1 small Onion, finely chopped

1/2 cup Italian Parsley

6 Garlic Cloves, minced

1/2 tsp Red Pepper Flakes

salt and pepper to taste

2 Bay Leaves

1 Tbsp Oregano

1 Tbsp Basil

1 Carrot, Peeled

1 Tbsp Butter

Directions

In a large pot, steam all tomatoes for about 25 minutes until the skin cracks and can easily be peeled off.

Remove the tomatoes from the pot, and place in a large bowl.

Let the tomatoes cool a bit so you can peel them…they will be too hot to peel right away.

Place all the peeled tomatoes in a large stock pot.

Use a potato masher to mash up all your tomatoes. If you do not have a potato masher, you can use your (clean) hands…my daughter enjoyed doing this…or you can pulse your emulsion blender a few times in the pot. If you use your hands, just be sure to take the end pieces of the tomatoes out and throw them away…if you use the masher or the blender they will be broken up so you don’t really have to worry about it.

Heat the pot of tomatoes on medium heat and add the baking soda. Frothy bubbles will start to form at the top, just remove the bubbles with a spoon and discard. This process helps remove acid in your sauce. Then add in the chicken broth.

Heat a medium sized pan, and drizzle a little olive oil.

Add the onion to the pan and saute for about 3 minutes, then add the garlic and parsley. Cook until the onions start to turn translucent, about another 4 minutes. Be sure to not burn the garlic.

Stir the onion mixture into the pot with tomatoes.

In the same pan, drizzle a little more olive oil, and add your tomato paste. Stir the paste around and cook for about 5 minutes until the paste gets an orange hue.

Add the paste to the sauce pot, along with the peeled carrot (this helps with acid also) bay leaves, salt, pepper, red pepper flakes, oregano and basil.

Reduce the heat to a simmer, and place the lid tilted on top of your pot…don’t cover the sauce completely. You want some of the steam to be able to get out.

Simmer your sauce for about 6-8 hours, stirring occasionally.

Once the sauce is done, throw the carrot away, and stir in the butter and serve or freeze.

Recipe makes 2.5 quarts of sauce

There are 20 servings, each serving is 1/2 cup.

Each serving has 4.87 carbs

Marinara 2

Holiday Cut Out Cookies

Holiday Cookies 1

YES! That’s all I have to say really haha. Last year we didn’t do cut out cookies, mainly because I tried some Paleo cookie recipes and didn’t like them, or they didn’t hold their shape and just turned into blobs. This year, I tried again, and there you have it! Christmas Trees that held their shape. They are more like almond cookies, but that’s OK, they are good…especially with the coconut whip frosting. You can even pipe this frosting which is cool…but it has to be cold. When you put it in the piping bag, and hold the top with your hand, the top starts to melt a little. So the colder your “frosting” the better. It is also best to refrigerate the cookies after you frost them, they will keep longer that way.

I did white trees for the photo, but you can also color the frosting with natural color. Here are some green and white ones I did…

10260019_810362819023021_3854284245187914476_n

I also wanted to let you guys know I have a lot of fun projects in the works! I hope you like them…one is an e-book which I think should be really cool. It will be a small one, but I just wanted to get my first one out there and make more later on. So, look out for updates on that!

Make sure you also check out my Facebook! I post a lot of stuff about whats going on there too!

I hope you enjoy the recipe! Fun for the kids to do too!

Ingredients

1 cup Almond Flour
1/2 cup cashew butter
dash of salt
dash of cinnamon
1/4 tsp vanilla
1 egg
1 tsp baking powder
2 Tbsp Stevia
2 Tbsp coconut oil
 

For the coconut whip:

1 can full fat coconut milk
1 tsp raw honey or 1 tbsp stevia
 

Directions

To make the coconut whip, you have to put the coconut milk can in the fridge for at least 24 hours. Once you are ready to make it, remove the lid, and scoop out all the coconut cream from the top, it should be pretty thick. All the water will sink to the bottom, you can use that for something else or discard it.

Just a note: if your coconut milk is still watery once you remove it from the fridge, you probably got the light kind. It cannot be light, it HAS to be full fat. Also, Goya brand does NOT work…I have tried several times and it is just too watery. I have found the organic full fat versions work best.

To make the whip, put all your coconut cream in a small mixing bowl, and whisk together with your hand mixer until peaks form. Then add in your stevia or honey, and blend for another minute. Refrigerate until ready to use.

Preheat your oven to 325 degrees.

If you do not have cashew butter, just take 1 cup of cashews and blend them up in your food processor until they turn into cashew butter…its pretty easy.

In a large bowl, mix together all your cookie ingredients, and stick in the freezer for 5 minutes.

Remove the dough onto 1 sheet of parchment paper, top it with another piece of parchment, and roll to a desired thickness. I made really thin ones, they turned out crispy, then I made thicker ones and they were softer…I kind of preferred the thin ones, but that is up to you.

Once you have rolled out the dough, place it in the freezer for another 5 minutes. This makes them much easier to cut. The colder the dough, the easier it will be to place on the pan as well.

Cut out your cold cookies with your chosen shape, and place on a parchment paper lined baking sheet. Bake in the oven for about 7-10 minutes until slightly golden around the edges.

Just keep rolling and freezing the extra dough to make as many cookies as possible. Makes about 12 cookies depending on how thick you roll them!

Cool on baking rack, and pipe with your frosting!

As always, make sure to tag me on Facebook or Instagram with your creations!

Have a Happy Holiday!