Broccoli Crust Pizza {Low-carb, Gluten free}

Broccoli Crust Pizza {Low-carb, Gluten free}

Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes.  It’s all about the broccoli today! If you’ve been following the blog, then you might have noticed how obsessed I am with these healthy pizza crusts. A few years ago I shared the best cauliflower crust pizza and then the popular rainbow cauliflower crust a few weeks ago.

Today I present the broccoli crust pizza. It’s very similar to the cauliflower crust pizza expect this pizza contains no gluten at all. The crust is made with riced broccoli, eggs, parmesan, and mozzarella. The broccoli can be riced in the food processor or with a cheese grater. After that, you simply combine the riced broccoli with eggs, cheese and salt + pepper until a soft dough forms then shape into a pizza crust.

One thing I want to mention is that if you have parchment paper, I highly suggest you use it so the pizza does not stick to the pan. I had parchment paper on hand when I made the pizza, but I guess drizzling oil always gets to me!

Now keep in mind, There are 2 steps to baking the broccoli crust. If will first be baked without cheese or toppings on it until the crust is crispy (about 10-12 minutes) then it will be removed from the oven, the toppings added, and baked again for another 10-12 minutes. This will insure the crust is crispy and hold up.

Broccoli Crust Pizza {Low-carb, Gluten free}
Broccoli Crust Pizza {Low-carb, Gluten free}


Broccoli Crust

  • 1 small head of broccoli (about 2-3 cups riced)
  • 2 eggs
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon italian seasoning (optional)


  • ¼ cup pizza sauce
  • 1 cup cheese
  • veggies (optional)


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed.
  4. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  5. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined.
  6. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  7. Bake for 10-12 minutes or until crust is lightly browned.
  8. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat).
  9. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

You can find complete recipes of this Broccoli Crust Pizza {Low-carb, Gluten free} in

Zucchini Pasta Lasagna

Zucchini Pasta Lasagna

Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.

Zucchini Pasta Lasagna
Zucchini Pasta Lasagna


  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese


  1. In a medium sauce pan, brown meat and season with salt.
  2. When cooked drain in colander to remove any fat.
  3. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
  4. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
  5. Do not add extra water, the sauce should be thick.
  6. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
  7. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
  8. After 10 minutes, blot excess moisture with a paper towel.
  9. Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
  10. Place on paper towels to soak any excess moisture.
  11. Preheat oven to 375°.
  12. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  13. In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
  14. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
  15. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
  16. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  17. Let stand about 5 – 10 minutes before serving.

You can find complete recipes of this Zucchini Pasta Lasagna in



Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!



  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!


  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.




The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.

So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month. It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures. It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.

Instead I want cold no cook meals. Something light and crisp. Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.

Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich. It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.

I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect. And the only thing I ate for a solid 2 or 3 days.

Sometimes you just have to give your body what it wants. With these BLT summer rolls you just have to cook the bacon, chop the other ingredients, wet the rice paper and roll everything up. I didn’t tuck the ends of wrappers in for a bit of a messy free form look. This also cuts out some prep time so that’s always nicely appreciated.

For this summer roll recipe you just need six ingredients – bacon, lettuce, tomatoes, avocado, mayonnaise and rice paper wrappers. Simple, to the point, and delicious. Crunchy bacon, smooth and creamy avocado and mayo, juicy tomatoes and refreshing lettuce, all wrapped up in silky soft rice paper rolls.



  • 8 slices bacon
  • 1/2 – 1 large tomato
  • 1/2 – 1 avocado
  • 4 rice paper wrappers
  • 4 large butter lettuce leaves
  • 8 teaspoons mayonnaise


  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft.
  3. Place on plate in front of you. 
  4. Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
  5. Keeping the ends open tightly roll the rice paper away from you.

You can find complete recipes of this BLT SUMMER ROLL RECIPE WITH AVOCADO {GLUTEN-FREE, DAIRY-FREE} in

Gluten-Free Chicken Parmesan Casserole

Gluten-Free Chicken Parmesan Casserole

Gluten-Free Chicken Parmesan casserole doesn’t get any easier; 5-ingredients, gluten-free, and it belongs in your tummy. It’s getting cold outside, which means one thing and one thing only . . . We must make every warm, gooey casserole we can think of along with every spicy chili we can dip our spoons into.

What do these have in common? They are hot dishes!

Warmth! I need warmth.

Every year around this time, I regret that I live in Michigan. Uhh, it’s just the beginning of November and the temperature has already dropped below freezing. No, no, I am not OK with this.

Must revert to warm, gooey, comforting dishes all day, every day. This gluten-free chicken parmesan casserole is just what we need. My fellow northern individuals will understand; it’s like your body just knows it’s getting colder, so you just crave everything comforting (and this includes a warm blanket, a cup of hot tea, and the smell of a casserole baking in the oven).

There is one thing that has just recently been introduced into my life: Corn pasta.

Uhh, it’s delicious. I always hated rice pasta. Rice and me are good in small doses. Eating small doses of rice pasta smothered in spaghetti sauce is just not in my self-control spectrum. Therefore, for the past year I have not eaten any kind of pasta.

That was, until I got my hands on some organic, non-gmo corn pasta. It’s been a pasta-loving spaghetti sauce swimming downward spiral.

I can finally use my frozen spaghetti sauce again! Homemade spaghetti sauce is the way to go, my friends. If you don’t have time to make your own, there is one thing I strongly recommend adding to your store bought sauce: Red wine.

Gluten-Free Chicken Parmesan Casserole
Gluten-Free Chicken Parmesan Casserole


  • 2 skinless chicken breasts, cooked, sliced into pieces.
  • 4 cups b][corn pasta [/b], cooked
  • 2 1/2 cups b][marinara sauce [/b]
  • 1 cup parmesan cheese, shredded
  • 1/3 cup cornmeal / b][gluten-free breadcrumbs [/b]


  1. Preheat oven to 350° F
  2. In a large bowl combine sliced chicken, cooked pasta, marinara sauce and 2/3 cup parmesan cheese.
  3. Mix until combined.

You can find complete recipes of this Gluten-Free Chicken Parmesan Casserole in



Superfood Quinoa Bowl is quick and easy, perfect dinner or lunch, packed full of healthy superfoods! Vegan + Gluten Free

I hope you love these healthy recipes as much as I do! You’re going to see a lot more of them since I am trying to clean up my own eating! I hope you’re with me on this? And hopefully you’ll love incorporating them into your diet too!

I have added baby kale to this recipe! Truth is, I do not like kale at all! BUT the catch is, baby kale is not so bad it’s kind of like spinach, and when you cook it down it’s really not so bad after all!
I’m not sure I’m ready for the grown up kale yet, I’m going to stick with this baby kale for a while because it tastes wayyyy better! 😉

If your like me and you have tasted kale and totally wasn’t a fan, I definitely encourage you to try this kind! 😉



  • 1 cup dry mixed colored quinoa I like the TruRoots brand (prepare per instructions on package)
  • 2 cups chopped broccoli (frozen is ok to use)
  • ½ chopped red onion
  • ½ chopped red bell pepper
  • 3-4 cup baby kale (remove any large stems)


  • 6 tbsp olive oil
  • 1 tsp onion powder
  • ½ tbsp mustard (regular or Dijon)
  • ½ a lime squeezed
  • Salt/pepper to taste


  1. Prepare your quinoa according to directions on your package (mine was 1 cup dry to 2 cups water, brought to a boil and covered and left to simmer for 18 minutes)
  2. While quinoa is cooking add your chopped broccoli, onion, pepper to a skillet pan (sprayed with non-stick spray first) and let cook on medium to high heat for about 12 minutes stirring frequently, then add your kale to the sauté pan with veggies for 1-2 minutes stirring until kale is wilted down?

You can find complete recipes of this SUPERFOOD QUINOA BOWL in




One Pot Zucchini Pasta is an easy, light and healthy meal made from summer’s finest produce. It’s vegan and gluten-free + it comes together in less than 20 minutes!

Say hello to summer in a pot!

Spiralized zucchini noodles, perfectly ripe juicy tomatoes, fresh basil, savory garlic and vibrant red onion.

What’s that saying? Eat the rainbow? Yeah, I think we’ve got that covered.

Okay, so I forgot blue.

SO LISTEN. This meal is not only ridiculously simple, light AND healthy but it’s also bursting with flavor from all of the fresh seasonal produce.

Like tomatoes! They’re especially amazing right now. We’ve been growing some small cherry tomatoes in our garden but the local heirloom varieties have been really taking the cake. They’re so juicy and the flavor is just unbelievably good. I’ve been making tempeh BLT’s with every chance I get.

I’ve also been on a bit of a zucchini kick lately so be prepared for a few more green recipes coming your way soon. This one is definitely the easiest and I know you guys like easy as much as I do so I couldn’t wait to share it with you!

The hardest part is spiralizing the zucchini and if you already happen to have a spiralizer then you know it’s no biggie.

I bought my mom this one for Mother’s Day (the same one I have) and I know she still hasn’t opened it yet so I’m hoping this recipe will be easy enough to inspire her to give it a try. We’ll see!



  • 2 pounds zucchini (approx. 4-5 large zucchini), spiralized
  • 1 pint cherry tomatoes, halved
  • 1 large red onion (or two small), thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil
  • salt & pepper to taste
  • 1/2 teaspoon crushed red pepper (optional)
  • shredded parmesan for topping (optional)


  1. Start by warming the olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.
  2. Next add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and allow to cook for 2 minutes, stirring halfway through.
  3. Add the tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs to toss the noodles so that they cook evenly and I also like them a little firm. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.

You can find complete recipes of this ONE POT ZUCCHINI PASTA in

Homemade Naan

Homemade Naan

Naan – the easiest homemade Indian naan recipe that you can make on skillet. Fluff and soft naan that tastes like Indian restaurants.

I love naan, or Indian flat bread at Indian restaurants and buffets. I would load up a bunch of them and stuff myself silly with chicken tikka masala. Naan is so good, soft, puffy, airy, with the beautiful golden brown spots on the surface.

I love naan so much that I have to develop a naan recipe that is easy, fail-proof, and cooked on a skillet. You don’t need a tandoori oven for restaurant quality naan. All you need is a cast-iron skillet, and heat it up on high heat so it’s super hot and cook the naan. The high heat makes the dough rise and fills the middle part of the naan with an air pocket. Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves and everyone will think that they are from an Indian restaurant!

Homemade Naan
Homemade Naan


  • 1 teaspoon sugar
  • 1/2 cup warm water
  • 1/4 oz active dry yeast
  • 2 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 1 tablespoon oil
  • Some oil, for greasing the skillet
  • 3 tablespoons melted salted butter


  1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.

You can find complete recipes of this Homemade Naan in



You’re going to love these! Zucchini gets transformed into healthy, crispy, golden brown fries with a 3-ingredient pesto yogurt dipping sauce.

I knew I hit the jackpot when my self-described zucchini-hating son (M) sat in front of a plate of these baked zucchini fries and plowed through half of them in one sitting.

“Are you sure this is zucchini?” he asked for the fifth time, looking at me suspiciously as though I was trying to pull some sort of voodoo witch doctor wool over his eyes.

M is a very healthy eater and typically avoids anything that has the word “fried” in it or is laden with extra sugar. He’s a soccer player and a runner, and he is determined to eat well to help keep himself in shape. So, standard French fries are not something he chooses to indulge in.

Instead, we substitute baked versions for foods that are typically fried, such as baked French fries and crispy baked chicken tenders. Truth be told, we all enjoy them more than their fried counterparts. Less grease, better flavor. It’s a win-win.

This recipe really couldn’t be any easier. One medium zucchini produces several servings of fries, and the 3-ingredient pesto yogurt dipping sauce takes them from really good to awesome. The trick to the crispy, golden brown texture on the outside of the fries is cooking them in a hot oven and using panko bread crumbs, which lend much more crunch than standard bread crumbs.



  • 1 medium zucchini
  • ⅔ c whole wheat pastry flour (or all-purpose)
  • 1 large egg
  • ¾ cup whole wheat panko bread crumbs
  • ¾ tsp paprika
  • ½ tsp salt
  • ½ tsp ground pepper
  • Olive oil cooking spray

The sauce:

  • ½ cup nonfat plain Greek yogurt
  • 3 tbsp basil pesto
  • ⅛ tsp salt


The fries:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.
  2. Cut the zucchini into 3-inch long and ¼-inch thick pieces.
  3. Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.
  4. Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.
  5. Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.

You can find complete recipes of this Baked Zucchini Fries with Pesto Yogurt Dipping Sauce Recipe in



Baked tomatoes stuffed with a quinoa-spinach mixture and topped with a variety of cheeses.

First off, I would like to wish every Mommy a Happy Mother’s Day! I hope you have the best day ever!!! ♥

I also hope someone makes these Quinoa Stuffed Tomatoes for you… Those who do make them will earn a bunch of brownie points for doing so. Buhlieve me! A roasted tomato filled with quinoa, sauteed spinach and topped with cheese… how good does that sound!?!

On a different note; you know how from time to time I talk about being on a diet? Well, this is one of those times. Sigh…



  • 8 medium ripe tomatoes
  • salt, to taste
  • 2 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 6 cups fresh spinach
  • 3 cloves of garlic, minced
  • 1 teaspoon chopped fresh parsley
  • salt, to taste
  • freshly ground pepper, to taste
  • parmesan cheese
  • shredded mozzarella cheese


  1. Preheat oven to 375.
  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
  3. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
  4. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
  5. Set aside.
  6. Place water and quinoa in a saucepan.
  7. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  8. Heat oil in a frying pan and add spinach.
  9. Season with salt and pepper, and cook until just wilted.

You can find complete recipes of this QUINOA AND SPINACH STUFFED TOMATOES in