Cauliflower Pizza Crust

For lunch today we had pizza with cauliflower crust.


2 cups shredded cauliflower
2 cups shredded mozzarella cheese
2 eggs


Combine the ingredients and add a pinch of dry basil and garlic, if you would like more flavour in the crust.
Arrange it on a tray and bake for 10' to 15' at 400F.
After baking, add your favourite toppings and bake for another 10 minutes at 350F.
Enjoy!

Lentil Soup

We love warm lentil soup on a cold winter day, so we decided to make it. Lentils are a very good source of fibre and protein.  

ingredients:

1 cup red lentils
1/2 cup vegetables - onion, carrots, peas, green beans
2 1/2 cups vegetable broth or water 
2 tbsp olive oil
salt and pepper to taste

instructions:

Wash the lentils in water and drain after. In the rice cooker add the oil and the vegetables and simmer for a few minutes. Then add the lentils and the broth. Cook until done. Add salt and pepper to taste. Serve with warm bread.
Very simple and delicious. 

Avocado and Tomato Salad

I love guacamole, but I decided not to make some tonight. Instead I thought it would be nice to use them in a simple salad. 

ingredients: 

salad leaves
1 avocado, diced
handful of cherry tomatoes, cut in half or 2 tomatoes, diced
parsley chopped to garnish

dressing:

juice of 1 lime
1 tbsp extra virgin oil
1/2 clove of garlic
salt and pepper

Arrange the salad leaves, avocado and tomatoes on a plate or mix it all together in a bowl - it will taste the same. Whisk the dressing ingredients together and add salt and pepper to taste. Drizzle the dressing over the salad. Garnish with fresh parsley. Enjoy!

More farm pictures

Fresh laid eggs:

Sweet bread and cakes made by grandma:

Fish for dinner:

Having FUN!

A Day at the Farm

Last summer we went to visit Alexia's and Lisandra's grandparents' farm. They had a blast!

Here are the girls picking vegetables and fruits from the garden.

Grandpa's quick lunch:

Farm animals:

Trying to see the pig:

Alexia feeding the chickens:

Banana Coconut Chocolate Chip Cookies

To finish the day, we made cookies - gluten free. 
This is my own creation made with the ingredients I had at hand in my kitchen. 

Banana Coconut Chocolate Chip Cookies

ingredients:

1 1/2 cup almond flour
1 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 cup chocolate chips
2 eggs
2 large bananas
1/4 cup agave syrup
1/3 cup yogurt
1 tsp vanilla extract

instructions:


Preheat oven at 350 F.

Mix the first 4 ingredients in a large bowl. Add chocolate chips. In a separate bowl mix the wet ingredients. Pour them over the dry ingredients and mix until well combined.

Line a baking sheet with parchment paper and using a small ice cream scoop, scoop them onto the baking sheet. Before I put it in the oven I pressed them with my palm a little.

Bake for 15 minutes. Done!!

They are very soft and yummy. 

Eggplant with Garlic Sauce and Cauliflower Fried Rice

Today we are having fish and I chose to accompany it with some eggplants and rice, but not your typical rice, instead we will be having cauliflower rice!

I love eggplants but I am not very creative when it comes to cooking it. I poke a few holes with a fork and roast until soft. Then I make a spread with olive oil, a little salt and garlic or onion. 

However, tonight I decided to cook the eggplants differently:

Eggplant with Garlic Sauce

ingredients:

2 tablespoons cooking oil, divided
2 eggplants cut into long strips
3 cloves garlic, finely minced
1 tablespoon ginger, finely minced
2 stalk green onion, chopped
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon sugar 


instructions: 


In a wok or saucepan over high heat, add 1 tablespoon of cooking oil. When the wok is hot, add eggplants. I peeled the eggplants but if you can find organic eggplants you can leave the skin on. They will look much nicer with the skin on.

Cook 3 minutes and flip them over so they cook evenly. Then cook another few minutes, flipping occasionally, until they are soft. 

 

In a separate saucepan add 1 tablespoon of cooking oil. Add garlic, ginger and green onion (if you like it a little spicy, add 1 red chile pepper, finely diced).

Stir until they become fragrant and soft. Combine it with the eggplants and stir fry for 1 minute. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately.

Cauliflower Fried Rice

ingredients:

1 small onion, finely minced
1 head cauliflower, grated
1/2 cup vegetable broth
1 cup frozen mixed vegetables
1 tablespoon Bragg's Liquid Aminos or Coconut Aminos (Made from raw, coconut tree sap and sun-dried sea salt, then naturally aged. It is an awesome substitute for soy sauce.)

instructions:

In a large saute pan over medium heat, cook onions and stir fry until translucent.

Turn heat to high. Add the grated cauliflower and stir fry for 1 minute.

Add broth and mixed vegetables, stir well, then cover the pan and let the cauliflower mixture steam for another 5 minutes or until tender.

Uncover and add Bragg's or Coconut Aminos to combine. Toss well. Taste and add additional salt and pepper.

And our fish and vegetable for today:

Scones

Ingredients

4 cups flour

pinch of salt

6 tablespoons sugar or honey

2 teaspoons baking powder

6 tablespoons butter 

2 +1 eggs

3/4 cup milk

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper. 

In a bowl, whisk together flour, salt, sugar or honey, and baking powder with a fork. Cut butter and mix until the mixture resembles coarse crumbs.

In a separate bowl mix together 2 eggs and milk. Add to dry ingredients until just combined. Turn out onto a floured counter and knead lightly until is well combined.

Using a rolling pin, roll into a square about 1 inch thick and cut into 16 equal sized pieces.

Beat the remaining egg in a small bowl and brush over each scone. Sprinkle with sugar and place on baking sheet. Bake 15 minutes until golden brown on top. 

Cool and serve with fresh whipped cream and jam. 

I served mine with blackberry jam and yogurt.