How to Make the Easiest Low Carb Pizza

This isn’t my first rodeo in the realm of Low Carb Pizza – specifically Cauliflower Pizza Crust.

Easy Low Carb Pizza by TheNewLighterLife.com

Seriously…ricing the cauliflower…steaming it…straining it, no thanks. And in the end, it just falls apart and tastes like kaka, (okay apparently kaka is literally poop – that’s going a bit far).

But what if I told you this pizza is the easiest to make and most delicious low carb pizza you’ll ever eat?!  In fact, it’s so good we’ve had  6 times in the past 7 days. Goodness…I LOVE variety but this is to die for!

Cauliflower for Low Carb Pizza

There are just 3 ingredients in this pizza. It doesn’t need salt. And the cauliflower – don’t you dare precook it or mess with straining the water out of it! Read again, DO NOT PRECOOK the cauliflower, (that was always my least favorite part anyway).

Blendtec Low Carb Pizza Cauliflower Prep

This recipe originally came from Dr. Berg, (who by the way has some fascinating health information). I watched how he made his pizza on a YouTube video but this puppy needs to be in a print version.  Head over there if you’d like to see him demo the pizza.

Blended Cauliflower for Low Carb Pizza

Here is the recipe…

Low Carb Pizza (Cauliflower Crust)

Note:

Serves 3  (it’s very filling)

Approximate nutritional info per serving  is for the crust only: 114 calories, 6g fat, 2g net carbs, 10g protein

Ingredients:
  • 2 c. cauliflower, uncooked and shredded
  • 2 eggs
  • 2 c. mozzarella cheese
Directions:

Preheat oven to 450 degrees. To prepare the pizza pan, cut a piece of parchment paper to fit inside the rim of the pizza pan.

Low Carb Pizza Pan Prep

In order to get the 2 cups of cauliflower, process cauliflower in food processor, cheese shredder, or mixer. (I use the mixer)  Measure out 2 cups of shredded cauliflower and place it in a medium-sized bowl.

Shredded Cauliflower Low Carb Pizza

Add 2 eggs and 2 cups of mozzarella cheese to the bowl of shredded cauliflower. Mix well.

Low Carb Pizza Mixture

Pour the mixture into the pan and press it evenly and flat.

Low Carb Pizza Dough

Unbaked Low Carb Pizza

Bake in the preheated oven for 15 minutes.

Baked Low Carb Pizza Crust

Remove and top with pizza sauce, toppings, and cheese.

Low Carb Pizza with Sauce

Unbaked Low Carb Pizza

Bake for 10 minutes or until cheese is melted and lightly browned.

Easy Low Carb Pizza by TheNewLighterLife.com

 

Click the image below to print this recipe.

Low Carb Pizza Recipe

Kicked Up Steak Rub

I LOVE a good steak but this kicked up steak rub recipe is so yummy and spicy – it’ll knock your socks off! But before I go there…

Somehow almost a whole year has passed since I posted to this blog! That was one serious hiatus!

Good news is…it’s over!!  And I’m back to regular posting.

Spicy Steak Rub SeasoningKicked Up Steak Rub

For my celebratory post back, I’m sharing with you our very favorite steak rub.  We used to eat steaks out at restaurants, but this rub is so good, I rarely even want a restaurant steak anymore.  This is far better than some of the upscale steaks we’ve had out.  It’s our absolute favorite!  I got this from a friend years ago, and we’ve made it ever since!

It is fantastic!
It is tasty!
It will kick you in the hiney!

Spicy Steak Rub

My kids, who do not like spicy foods, even like this rub but I use less rub for their steak.
IMG_3366

Note:

Adjust the amount of the rub to you preference.

Ingredients:

  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander

Directions:

Mix the spices in a bowl.  Sprinkle mixture over steak. Rub the seasoning into the steak. Flip, repeat for the other side.  Grill steaks according to your preferences.

Spicy Steak Rub Recipe

Click the image below to print this recipe.

Kicked Up Steak Rub Recipe

 

Pumpkin Pancakes

Mmmm.  I love pumpkin as much as the next gal but until recently I hadn’t ever made or eaten Pumpkin Pancakes.  Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy.  We experimented with a couple recipes and this one from AllRecipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!

If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).
Let me explain our big changes:

  1. We added freshly ground nutmeg to ours.  All sweet pumpkin recipes should contain nutmeg.
  2. The recipe calls for 1 cup of pumpkin puree.  We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin left over and not enough for my pumpkin bread if I was being a stickler about amounts.  So I just adjusted it to be half a can of pumpkin.  I don’t think you have to get crazy about measuring is my point really.  Waste not…want not.

Pumpkin Pancakes from Scratch

Pumpkin Pancakes

Ingredients:

  • 1/2 c. milk
  • 1 c. pumpkin puree
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg, (fresh ground is best)

Directions:

  1. In a bowl, mix together the milk, pumpkin, egg, butter, and vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt in a separate bowl. Stir all the ingredients just enough to combine.  Do not be tempted to add more milk to the batter, it will be thick.
  2. Heat a lightly oiled griddle over medium high heat. Scoop 1/4 a cup of batter onto the griddle and spread the batter out with the back of a spoon. Brown on both sides.  Serve hot with maple syrup.

 

Crockpot Chicken Wild Rice Soup

Mmmmm…fall.  I love this time of year! In South Texas, I get my soup on during the cooler weather and this Crockpot Chicken Wild Rice Soup is one of my favorites.  It’s hearty and oh so good!  While we were slaving away painting our house one recent Saturday, I threw this in and we got to enjoy it after a long day’s work.  Yum!

We do VERY limited bread but I suggest you don’t skip out on serving this with crusty bread.  Perfection!

Crockpot Chicken Wild Rice Soup

Crockpot Chicken Wild Rice Soup

Ingredients:

  • 4 c. chicken broth
  • 2 c. water
  • 4 boneless chicken breasts
  • 1 c. wild rice, uncooked
  • 2 stalks celery, finely chopped
  • 2 carrots, sliced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 c. heavy cream
  • Additional water or broth for proper consistency

Directions:

  1. Place everything in a 6 quart crockpot except the heavy cream.  Cook on low for 7 to 8 hours.  When finished cooking, shred chicken and add heavy cream to crockpot.  Add additional water or broth if needed.
  2. Serve with crusty bread.

 

White Chocolate Cranberry Granola Bars

We LOVE these white chocolate cranberry granola bars!  I’ve made these countless times over the past 5 years for camping trips and playgroups. In fact, their inspiration comes from an AllRecipes.com recipe for Playgroup Granola Bars.  I’ve made some major tweaks to the recipe and they are oh so tasty!  Perfect fall flavors!

A few notes first…

These are best cut warm but wait until they cool to handle them.  Also, the honey is necessary.  I’ve substituted corn syrup before (in a pinch) and they were hard as rocks.

White Chocolate Cranberry Granola Bars

White Chocolate Cranberry Granola Bars

Ingredients:

  • 1/2 c. butter, softened
  • 1/2 c. brown sugar, packed
  • 1/2 c. honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 1 c. flour
  • 2 c. rolled oats
  • 1 c. white chocolate chips
  • 1 c. craisins
  • 1 c. sliced almonds (optional)

Directions:

  1. Preheat oven to 350 degrees and spray a 9 X 13 inch pan with cooking spray.
  2. Cream together butter, sugar, & honey.  Stir in egg, vanilla, & almond extract.  Add salt, flour, & rolled oats.  Mix thoroughly.
  3. Stir in chocolate chips and craisins.
  4. Pour mixture into prepared 9 X 13 inch baking pan.
  5. Bake for 30 to 35 minutes or until edges are lightly browned.  Cut while bars are warm but let them cool before handling.

Grain Free Rollup Pancakes

I’m so excited to share my grain free rollup pancake recipe with you today! We’ve been working hard at finding foods that are kid-friendly AND grain free. Today I have a winner!

I found this recipe at Mel’s Kitchen Cafe. They looked so good but had flour in them. I decided to make them as directed on the site and then I got to experimenting. (If you’re not concerned about grains, the recipe linked above is EXCELLENT!)

Grain Free Rollup Pancakes ~ Kid Friendly

My Grain Free Rollup Pancakes

I made a few tweaks to Mel’s recipe by incorporating buttermilk, butter, stevia, and coconut flour. YUM!!!! My kids didn’t even bat an eye when I gave them my grain free version! Win! I tasted both, one after the other, and the only thing I noticed about the different versions is that my grain free ones have an ever so slightly different taste. (if you’ve ever eaten coconut flour pancakes, you’ll recognize the flavor.) By no means, is the coconut flour overpowering though.

Our New Peanut Butter & Jelly Sandwiches

The versatility of this recipe is the beauty of it! Since we aren’t really doing bread anymore and I love that the texture of these pancakes is perfect for filling and rolling up. In fact, I gave my Eva a peanut butter and jelly rollup using the leftover pancakes and she gobbled it right down. Yay for peanut butter and jelly sandwiches being back on the lunch menu!

Grain Free Rollup Pancakes ~ Kid Friendly ~ Stacked

Grain Free Rollup Pancake Recipe

  • 1 c. lowfat cottage cheese
  • 6 large eggs
  • 2 1/2 Tbsp coconut flour
  • pinch of salt
  • 1/4 c. butter
  • 1/4 c. buttermilk (can also add small splash of vinegar to regular milk)
  • 1/2 tsp vanilla
  • 1 teeny tiny scoop of pure stevia extract

Directions:

Place all the ingredients in the blender. Turn blender on and process until smooth; the batter will be very thin.  Let batter rest for 5 minutes.

Heat a skillet over medium-high heat or 400 degrees.

Pour batter onto hot and well buttered skillet and cook for about 1 minute.  The batter will not bubble or puff up like regular batter so turn after the edges are set.  Turn gently (these are more delicate than regular pancakes).

Grain Free Rollup Pancakes Cooking

Remove from griddle when cooked on the other side.

These can be served as regular pancakes or with filling and rolled up.  The texture of these is very moist, especially for grain-free and coconut flour.  Filling and so delicious!!!

 

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Homemade Knoephla Soup Recipe

There must be an unwritten rule that if you do any time in North Dakota, you have to eat Knoephla Soup. I spent most of my first 20 years of life in North Dakota and hadn’t tried this German soup until 2 years ago. As a native North Dakotan, and 1/32 German. I am ashamed.

But to redeem myself, today I’m sharing the absolute VERY best, most delicious homemade Knoephla Soup recipe with you.

So for those of you who may be wondering what on earth Knoephla Soup is, it is a potato soup with little noodles (German word for these are knöpfle – meaning knobs). It is thick and hearty, somewhat like a stew so you can add less water to my version if you’d like.

I’m a protein girl so you may add cooked chicken to this soup as well. My sister and grandma both swear off chicken in Knoephla Soup…but I assure you, it’s yummo with it!

Homemade Knoephla Soup

This recipe is adapted from A Pinch of This.

Knoephla Soup Recipe

Soup:

  • 3 Tbps Butter
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 2 medium potatoes, peeled and diced
  • 3 c. water
  • 3 c. milk
  • 2 c. chicken broth
  • 1/2 tsp garlic powder
  • Salt & Pepper to taste
  • 1 c. heavy cream (added right before serving)
  • boneless chicken, cooked and cut up, optional

Dough:

  • 2 c. flour
  • 1 egg
  • 1 1/2 tsp onion salt, (or 1 tsp salt & 1 tsp onion powder)
  • 1/2 c. milk

Instructions:

In a large pot, melt butter and saute onions, celery, & carrots for about 10 minutes or until onions are cooked and transparent. Add water, seasonings, milk, broth, & seasonings to pot. Bring to a low boil and simmer for about a half an hour or until the potatoes are almost cooked.

While soup is cooking, in a separate bowl, mix all the ingredients for the dough. Roll dough into a ropes 1/2″ in diameter.

Knoephla Noodle Ropes

Cut these ropes into 1/4″ lengths.

Cut Knoephla Noodles

When potatoes are almost cooked, drop the cut dough pieces individually into the boiling soup. Simmer for about 10 minutes or until the dough is cooked through. Add the heavy cream and serve.