Holy Balls. That is all.
Buffalo chicken was basically my first love. I'm so into anything that's flavored buffalo and my go-to at restaurants is usually something buffalo-chickeny. My dad recently started a low-carb diet and asked me if I could make my cauliflower crust pizza-- little did he know I would be setting this master piece down in front of him at the dinner table.
So in my initial instagram post I said that I used 3 eggs instead of 2 while assembling the dough for this pizza crust. It made the cauliflower crust sooooo much more pizza-like!! The texture and tasted resembled regular dough so much more than ever before which awesome because my favorite thing is tricking my tastebuds into eating healthier. The "ranch" is made out of a combination of skim milk and greek yogurt with tons of garlic/onion powder, dill, and some other seasonings so I'll tell you how to make healthy ranch as well!!
Here's the link to finding my cauliflower pizza crust recipe: Cauliflower Pizza Crust Recipe
True story: I sliced up my little habanero pepper and licked my finger (because I've never worked with them before and I'm an idiot/badass). I literally felt like I was right there with Harry and Lloyd when they tried the spicy peppers at the diner in the film Dumb and Dumber. My mom found me freaking out in the kitchen and after she was done laughing she told me that most people wear gloves when cutting and handling such spicy peppers. Soooooooo, please be careful!!
I am so addicted to flavors that are a combination of sweet and spicy! I decided to attempt to make a chicken wing sauce using the sweet flavor of mangos and brown sugar as well as the spicy zing of habanero peppers and chili powder. It turned out to be bomb.com so here's the recipe and please use less pepper things if you aren't a fan of spice.
I've been seeing a lot of videos lately that show people taking unique approaches to different types of "sushi", and this one was by far the most interesting. I decided to give it a shot, and it turned out delicious! It's basically a cheese burger wrapped in bacon, rolled up just like sushi. It's topped with crunchy onion straws and glazed with barbeque sauce.... so much awesomeness.
PS-- even though grease isn't the best thing it the world for you, the bacon sushi is low-carb! :)
You could use a sushi roller to help roll up your bacon, ground beef, and cheese, but you can also do it with your bare hands just as easily. The more careful you are when you roll it up, the better the results. It was so fun to make! Food is my favorite kind of art.
Very excited about this sauce because it sort-of reminds me of pesto-- but less 'basil-ey' and more of a neutral flavor from all of the parsley and garlic. Chimichurri also does not contain pine nuts so I am able to eat it without getting hives all over my face!! :)
Drizzle it all over your steak, it's even good on chicken too. It's the perfect compliment to juicy and tender meat. This recipe makes about a cup of sauce so if you're a sauce lover you might want to double up.
Holy. Sh*t. This is the best meat I've ever had.. why have I never cooked rack of lamb before? I feel like such a dumbo for just now starting to explore my carnivorous taste-buds. LOL @ Chrissy Teigen's post last year saying "Please make lamb more people. It makes you seem fancy when you're really just a lazy trash bag." I have to agree with her though.. too good.
I was originally going to make garlic bread with an alfredo base--but as soon as I spotted wing sauce in my fridge I changed my mind. Buffalo cheesy bread sounds so much cooler than cheesy bread, am I right? Literally all of my favorites are in this snack; cheese, alfredo sauce, buffalo sauce, more cheese!! I'm obsessed. The 'bread' is made from grated cauliflower, cheese, and eggs--instead of flattening the cauliflower dough like I would for a pizza crust, I simply left it a bit thicker so that it would taste more 'bready'. I hope you like as much as I did :)
[Garlic & Buffalo Alfredo Sauce]:
You GUYS! I am so excited that I finally got this right. And I'm also so excited that this is a healthy pizza-- now I don't have to try and control my daily za cravings ;)
I've tried making cauliflower crust plenty of times since I first found out it was a thing; it's tricky. Sometimes the crust comes out too dry, sometimes it turns out too soggy and crumbles apart to the point where I have to eat it with a fork (yuck). The thing that makes this cauliflower pizza crust the best is the addition of another egg, plus the water draining technique that I used.
I'm gonna walk you through this step by step, and don't worry... I took millions of pictures so you can make sure you are getting this right!
1. First and foremost, preheat the oven to 400 degrees. Slice up the cauliflower head and remove most of the big stems. Place the cauliflower florets, FlavorGod seasoning, and salt/pepper in a large food processor and pulse for about 1 or 2 minutes until the cauliflower is completely grated and has a "snowy" texture. Pour the cauliflower into a bowl and heat in the microwave for 5 minutes, then dump heated cauliflower mixture onto a towel and let cool for 5-10 minutes.
2. After the cauliflower has cooled, fold the towel upwards and bunch it at the top so that you can squeeze all of the water out of the cauliflower.
3. Squeeze out as much water as you can, do not get lazy with this step-- it's crucial for your crust to turn out the right way. I squeezed my cauliflower for about 5 minutes, and got an unbelievable amount of water out. Once it's done, it should look a lot like the picture below.
4. Combine the strained cauliflower, eggs, and cheeses, and spices in a large bowl, and mix with a fork until completely blended. Roll the mixture into a large ball and place on a lightly greased sheet of parchment paper. Do not use wax paper or tinfoil, parchment paper is the only kind that will work for this recipe.
5. Once you have your cauliflower ball on the parchment paper press down and spread out with your hands. Use your fingers to patch up the ends of the crust because they will break apart the more and more you spread out your cauliflower. Bake the crust for 25 minutes. The crust should turn golden brown, don't worry if the edges get a little darker than you pictured, it doesn't change the taste at all!
6. When the crust has been prepared you can add whatever sauce/toppings you would like! I would suggest baking for 15 minutes after adding your own ingredients. Enjoy :)
I've been taking full advantage of the slow-cooker I bought myself with my $1,000 gift card to Williams-Sonoma that I was awarded from Zoup! Soup for winning their recipe contest! Pulled pork is one of my all time favorites, so I decided to try and make a chili out of it. It turned out delicious, if I wasn't trying to cut back on carbs I would definitely make a giant pulled pork chili sandwich out of it.
Pulled pork chili does take a long time to cook, but it's so worth it. Some people prefer to remove the really fatty pieces of pork but I left all that good stuff in there to make sure that my pork shoulder meat was extra juicy.. I really hate dry pork. Also, when serving (I know this may sound kind of gross) I like to mix in about a tablespoon of mayo into my chili bowl-- I use Kraft brand, it's so tasty even though I'm fully aware it's not the healthiest topping. If you like mayonnaise, I double-dog-dare you to try it!
Cutting carbs is so hard! The first time I did a low carb diet I realized that you have to get super creative with recipe ideas.
If you want to add more flavor to this meal you could marinate the chicken fingers overnight in the balsamic, or just a simple mixture of olive oil, salt, and pepper.
I'm definitely going through a balsamic phase, I love the unique tangy flavor combined with goat cheese. These are soooo easy to make, and you can substitute different kinds of cheese and marinade if you want.
Prep time: 15 minutes
Cooking time: 15 minutes
Serving size: 8 chicken roll ups
Confession #1: I hate the smell of ginger. Confession #2: I LOVE the smell of ginger combined with scallions and garlic. All of these fresh ingredients combined are so potent, and extremely flavorful; each one has it's own unique/strong taste, I love it! So these meatballs remind me of the stuffing inside of a dumpling... they have that Asian zing from the ginger, garlic, and scallion, and they are also very juicy. These are so fun because they don't taste like any other kind of meatball!
Remember: If you make any of my recipes--I would love to see!! Please tag #FOJ on Instagram or Twitter!! I'll be checking :)
This pizza is amazing. I really don't think I will be going back to making regular pizza dough any time soon after trying this + learning of it's healthier nutritional value. Anyone who likes cauliflower with a little bit of butter and salt would love this recipe! I got the idea for this recipe from Google because the first thing I do when I'm curious about something is Google it, doesn't everyone now a days?
When you make the cauliflower crust, you must be sure that you microwave and heat the shredded cauliflower enough so that there is no water at the bottom of the bowl. When the cauliflower is too moist, it is harder to stick together and to spread out across the cookie sheet. The good thing about this dough vs. traditional dough is that it can be easily molded without having it scrunch up on you. I ran a spoon around the outside of the pizza crust dough and shaped it up very nicely. Cauliflower crust also contains a lot of cheese, it is a little bit more flimsy than traditional pizza crust dough, and it's hard to transport the entire pizza without it tearing.
One more tip would be to make sure you cook your pizza long enough. I usually am not a fan of crispy edges but it's necessary with this cauliflower crust. Like I mentioned earlier, it contains a lot of cheese which makes it more flimsy, especially in the center. You want to make sure that you cook the center of the pizza al the way through.
1. Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and grease it [I just used PAM, but you could use butter].
2. Shred the cauliflower into a large bowl, then microwave the cauliflower for 4-5 minutes, until warm and soft. Let cool. Make sure to take out any large chunks that may have fallen into the bowl. Also make sure to drain any water that has accumulated at the bottom of the bowl.
3. After the cauliflower has cooled add in the parmesan cheese, mozzarella cheese, salt &
pepper, and egg. Stir until thoroughly mixed.
4. Scoop the mixture in the bowl up into your hands and shape it into a ball. Then set it in the center of the parchment paper and spread out as you would with regular pizza dough. Make sure it is evenly spread out on the parchment paper.
5. Bake in the oven for 10-15 minutes, until a golden color. [When you notice the edges starting to turn a little brown you are ready to take out of the oven!]
6. Spread your pizza sauce onto the crust however you would like. Add your cheese and toppings.
7. Place pizza back in oven, and cook for about 15-20 minutes. The pizza should be done when the edges of the dough start to turn a golden brown.
These are amazing and a whole lot healthier than a regular flour tortilla! If you like fried eggs I would suggest adding one. I ate these for dinner but they would also be awesome to have at brunch too! I love the spicy sausage with creamy coleslaw.
Prep Time: 20 min
Cooking time: 10 minutes
Serving Size: Makes 5 small taco
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