Taco Salad

Hello! Happy Sunday – I need to go grocery shopping and then I will try a new fat bomb recipe and I will share the recipe and my thoughts on them. In the mean time I am sharing the very simply yummy salad I eat usually weekly, for SEVERAL days until the meat is gone 🙂

I also need to do a workout and that will wrap up week 11 of P90!

So rather than getting upset and giving up – I have been talking with a fellow Keto-er and I am going to start tracking my nutrition to make sure I am actually hitting my macros again, rather than “winging it”. All of my recipes will support a keto diet, they are going to be higher in fat, so if you follow a low fat/high carb diet they will not appeal to you; and that’s OK. But this is how I eat and it works for me.

Have a great day and enjoy my favorite salad

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Low Carb/Gluten Free pizza

There are many-many recipes on the internet for low carb pizza crusts. Some use almond and/or low carb mixes.

I use one that is not flour based at all. I am gluten intolerant so I be very careful with low carb mixes – they often have some amount of wheat flour in them s0 – I just use other things.

I have to admit it’s been hard to change my way of eating because I hate using a recipe to cook from. So I actually only followed a measured recipe once for this particular crust. Ever since then I approximate and dump 🙂

• So this is what I used in this pizza crust  🙂
  10 oz fresh cauliflower
• 1/4 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 egg
• Italian seasoning
• onion powder
• garlic powder

Topping

• Pizza sauce
• toppings of your choice

ALL of the recipes online that I have seen for similar cauliflower pizza crusts have you shred/process the cauliflower into rice like pieces. But that is probably the number one thing I hate about making it 🙂 so I skipped it this time and just broke up the cauliflower into small pieces with my fingers. Microwave the cauliflower (either grated or just small pieces like I did) for about 5-8 minutes depending on your microwave.

Let the cauliflower cool enough to to handle. This is KEY to making it turn out right – Put the cauliflower in a dish towel (a clothe one – not terrycloth if you can avoid it) and roll it up. Twist the dishtowel to wring out ALL the liquid from the cauliflower. Dry cauliflower is important to getting a good crust that can be picked up and eaten like a real crust.

Preheat oven to 425

Combine cauliflower and remaining crust ingredients in a bowl – Mix well.

Place parchment paper or silicone mat on a pizza pan/cookie sheet <- Important step! This mixture will stick to the pan and you will not be eating pizza if you miss this step.

Spread the mixture on the lined pan. I use a fork to mush it out as thin as I can. Bake the crust in the preheated oven for about 15 minutes. You want it to me lightly browned.

Remove from the oven and let it cool just a tad so you don’t burn yourself while completing the rest.

Spread the sauce and top with whatever low carb topping you choose. I used pepperoni, pre-cooked meat lovers topping (Jimmy Dean – Sausage and bacon crumbles) mushrooms and more mozzarella.

Bake until the mozzarella is melted

Cut and enjoy!!!!!

Today I would like to present an offer – Comment below if you are interested.

To the first 5 people that join a challenge group and order a Challenge pack – I will send them a $30.00 gift card.

To qualify for the gift card you can not already be a Beachbody Coach, you cannot already be working with another Beachbody Coach and you must be a new customer to me.

When I return from Florida, I will be doing round of Turbofire,  if you wanted to join me in that – otherwise there are several brand new programs that have recently been released for every level of fitness.

It’s taking some time to get things moving. I want to make sure I back things up as I go along so if I ever get hacked again its easy to recover. Planning and patients.

Watch this space – I’m coming back!!!!!