Getting Healthy from the Inside Out

Archive for the ‘Appy’ Category

Paleo Pizza Crust

I have to admit… I can’t believe this worked! As my husband would say, “Sometimes your recipes don’t turn out” but I thought I would give it a try… plus he wasn’t home to criticize my efforts… or go hungry… considering the HORRIBLE result of the cauliflower pizza crust, I decided to use the paleo hummus I made the other day, which, incidentally, IS cauliflower!- add some tapioca flour, and see if I could get it to work and have pizza for lunch…

Not bad! I have to wonder how it would have turned out minus the tapioca flour!



  1. Preheat oven to 400′
  2. Mix the two thoroughly and roll out onto parchment paper or non stick pan.
  3. Allow to cook in preheated oven until golden around edges.
  4. Remove from oven, add toppings of choice, and place back in oven and cook until crust is desired done-ness.

NUTRITIONAL INFO (NOT including toppings!!!)

  • Calories 465
  • Fat 23 g
  • Carbs 38 g
  • Fiber 6 g
  • Sugar 3 g
  • Protein 7 g

When I initially pulled the pizza out of the oven, the crust wasn’t quite done, so as I was eating half, I put the other half back into the oven to cook more and came out much better.


Eat it as a meal or split it with someone as an appy!


Eazie Peazie Tomato Soup

I don’t like tomato soup. It’s a known fact. I hate it. Never liked it. Never will!

Or will I?!

A couple years ago I was at a ladies retreat and one lunch the chef served us soup. I took a taste of it and it was fantastic! I asked what it was- roasted bell pepper? Nope…


But I don’t like tomato soup!

She proved me wrong on a few things- the tomato soup and cheesecake! I guess if it’s made from scratch, it’s a wee bit different that something mass produced!

I kept in contact with her and she gave me the recipe and I was dumbfounded at how retardedly simple the soup was!


  • 3 small yellow onions, peeled and roughly diced
  • 6 cloves garlic (or to taste)
  • 2 – 28 fl oz cans of stewed tomatoes
  • 1 cup 1/2 and 1/2
  • 1/4 cup cilantro
  • salt & pepper to taste


Heat a tablespoon of olive oil in a pot and sautee the onion and garlic for several minutes until it becomes transluscent and fragrant.

Add the stewed tomatoes and let simmer for a few minutes. Add the half and half and cilantro and using a hand held mixture blend until the soup is creamy and a desired texture.

Add salt and pepper to taste. Garnish with extra cilantro if desired.

NUTRITIONAL INFO (7 – 1+ cup servings)

  • calories 124
  • fat 4 g
  • carbs 20 g
  • fiber 4 g
  • sugar 10 g
  • protein 3 g

I made this to add to my lunch, so adjust the serving sizes accordingly.<;br

Kale Chips

For the past week, I’ve been seeing post after post about how healthy kale is, andhow delicious kale chips are. I decided I had to see what all the fuss was! Most recipes seemed the same and super easy to make- only 3 ingredients! I decided to try making them in 2 different ways: the way the recipe said and how I thought the would turn out! The verdict? VERY YUMMY! And though I preferred my method for ease wise, the “universal” way tasted better, but they were still very close!


  • Kale
  • Olive Oil
  • KOSHER Salt


  1. Preheat oven to 375′
  2. Thoroughly wash and dry the kale.
  3. Seperate the frilly leaves from the thick stem and break into bite size pieces.
  4. Layer onto tin foil lined baking sheet, drizzle with olive oil and sprinkle with Kosher salt.
  5. Bake until edges just start turning brown- about 10 minutes.
  6. Allow to cool and try only eating a few!

MY WAY: Instead of drizzling with olive oil, lightly spray with Pam spray.

Why I liked my way better: I found I couldn’t control the amount of olive oil or where it was going, so I had pooling in some areas (those chips weren’t edible) and some kale had no olive oil… though it could be like popcorn- you don’t want it on EVERY “chip”… but an olive oil spray would work nicely!

Also don’t think you can substitute Kosher salt for any other salt. I don’t know what it is about Kosher salt, but it tastes SO different (and better!) than regular, and even sea salt!

Why is kale so awesome?

1 Cup Kale = 33 calories, insane amounts of Vitamen A, C and K, and decent amounts of Manganese and Copper

Zucchini Fries (baked, of course!)

  • I had been curious about zucchini fries for a while… but had never gotten around to making them! I enjoyed them so much, I’ll probably never make regular fries again! With so much variety available for coating and dipping sauce, the options are everywhere! Crunchy on the outside but juicy on the inside, they were very yummy to eat!


  • 1 medium Zucchini
  • Egg Whites
  • Bread crumbs/coating of choice



  1. Preheat oven to 350′
  2. Cut Zucchini into approximate 1/3’s so the lengths are about 2″ long. Cut each round into 9 pieces… like a number sign. (#)
  3. Dredge each zucchini strip through the egg whites and individually roll them through the coating. Place onto foil covered and non-stick sprayed cookie sheet, making sure the fries don’t touch.
  4. Bake until bottoms are nicely browned and switch the oven to broil to lightly brown the tops.
  5. Serve immediately with your choice of katsup/spicy dip/garlic mayo…


  • Nutritional Information:
  • Actual numbers will vary depending on actual coating used and dipping sauce, however, for the zucchini alone:
  • 1 Medium Zucchini
  • Calories 31
  • Fat 0 g
  • Carbohydrates 7 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 2 g

Curried Sweet Potato Soup

Fall is upon us and with fall brings squash of all sorts! Having never really cooked with them much, I’ve been looking forward to this time of year to add them into comforting soups and stews! A delicious, warm and subtle curry taste combining the cooling yogurt is just devine! I look forward to making this again!

Another fantastic recipe from Clean Eating Magazine! Stated it served 4, but could easily serve 6-8, especially if serving as a side or appetizer!


  • 1 Onion, chopped
  • 1-2 Cloves Garlic, minced
  • 2 Stalks Celery, Chopped
  • 1 Tbsp Olive Oil
  • 1 Lb Sweet Potato, peeled and chopped
  • 1 Lb Butternut Squash, peeled and chopped
  • 6 Cups Low-Sodium Vegetable Broth
  • 2 Tsp Curry Powder
  • 1/2 Tsp Turmeric
  • 1 Tsp Fresh Lemon Juice
  • 1/2 Cup Low Fat Plain Greek Yogurt
  • 1/4 Cup Chopped Fresh Cilantro


1) In a large pot, over medium high heat, sauté the onion, garlic and celery in oil until soft; about 5 minutes.

2) Add sweet potato, squash, broth, curry powder, and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender; about 20-25 minutes.

3) Remove from heat and allow to cool slightly. Transfer mixture to blender or food processor- or use a hand blender- and puree until smooth.

4) Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.

Serves 4

Nutritional Information per serving:

  •  Calories 250
  • Fat 4g
  • Carbs 46g
  • Fiber 8g
  • Sugar 12g
  • Protein 6g

Baked Samosas

I LOVE Indian food!!! And when thinking of Indian food, it typically starts with Samosas! Unfortunately, they’re quite often deep fried, so not the healthiest! When I found this recipe, it seemed too easy to be true! But there they were… in the Clean Eating Magazine… health(ier) baked, delicious samosas!

Working with the phyllo pastry was a little irritating as it seemed most of the sheets were already broken- they’re very thin, so handling has to be done with care! However, after the first couple, it became easier! As well, the recipe said it makes 12, but I only got 8- despite only using the 1/3 cup filling as the instructions said. That was fine, though, as I was cooking for 4 and that gave us 2 each! They were quite large, so may try making again but fold the sheet in thirds, use less filling, and make smaller samosas.

Served with a sweet mango chutney.



  • 1 1/2 Lbs Sweet Potato, peeled and cut into 1″ Cubes
  • 2 Cups Cauliflower Florets and Stems, cut into 1″ Pieces
  • 1 Tbsp Olive Oil
  • 1 Medium Onion, Finely Chopped
  • 3/8 Tsp Sea Salt, Divided
  • 1 Cup Peas, thawed
  • 3 Tbsp Finely Chopped Cilantro
  • 2 Tsp Curry Powder
  • 2 Tsp Garam Masala
  • 1/4 Tsp Ground Cayenne Pepper
  • 12 Sheets Frozen Whole-Wheat Phyllo dough, thawed
  • Olive Oil Cooking Spray


 1) Pre heat oven to 400’F. Bring a large pot of water to a boil on high heat. Add sweet potatoes and cook for 5 minutes. Add cauliflower and cook for an additional 10 minutes, until vegetables are soft. Drain and set aside.

 2) Meanwhile, in a small pan, heat 1 tsp oil on medium high. Add onion and sprinkle with 1/8 tsp salt. Cook, stirring frequently, for about 5 minutes or until soft and slightly brown. Set aside.

 3)With potato masher, mash potato-cauliflower mixture until smooth. Mix in onion, peas, cilantro, remaining 1/4 tsp salt, curry powder, garam masala, and cayenne.

 4) Assemble samosas: Place 1 phyllo sheet on a cutting board, mist with cooking spray and fold in 1/2 length wise and mist again. Place 1/3 of mixture at one corner. Fold corner over filling to opposite side, making a triangle. Fold triangle up to meet straight side, then across again. Continue folding over triangle until you reach the end of the phyllo sheet.  Repeat steps with remaining mixture and phyllo sheets; working quickly to prevent sheets drying.

 5) Mist baking sheet with cooking spray and place samosas on the sheet, mist tops of samosas; bake for 15 minutes or until tops are golden brown.

 Serving: 2 Samosas

 Nutritional Information Per Serving:

  • Calories 269
  • Fat 5g
  • Carbs 50g
  • Fiber 7g
  • Sugar 7g
  • Protein 6g

Raw Vegan Sushi

What to do with that left over nori turned into a surprisingly delicous (and filling!) lunch. Easy to customize, make it to your taste!



  • 2-3 tbsp hummus
  • 2 slices avocado
  • 1/4 bell pepper thinly sliced
  • 1/4 stalk celery, thinly sliced
  • pea shoots
  • Sunflower shoots

Spead humus evenly as possible on the nori. Add the rest of the filling, spreading out as much as possible. Using a bamboo rolling mat, roll the nori as tight as possible. Cut into 6 pieces and serve with dipping sauce of choice!

Dipping sauce shown:

  • 1 yellow bell pepper, seeded and cored
  • 2 tbsp tahini past
  • dash lime juice
  • 1/2 tbsp oregano leaves
  • 1 tbsp Indian Masala
  • dash salt

Place all ingredients in food processor and process until well blended and smooth consistency.

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