Cauliflower Pizza Crust – 21 Day Fix

On the way home the other day I had an intense craving for pizza! It might have to do with the fact that the office had ordered pizza for lunch.. Yeah, probably had to do with that.

Luckily on the 21 Day Fix you are allowed to eat one slice of pizza as a ‘cheat’, but I have had such great results and I am making really great progress… so I decided to find another way.

cauliflower pizza crust 21 day fix & Insanity max:30 approved recipe

I had heard of cauliflower pizza crust recipes and had really great success with cauliflower mash ‘potatoes’ so I thought I would give cauliflower pizza crust a try! I had plenty of cauliflower on hand so all I had to do was pick up some mozzarella cheese and we were good to go.

Basically what it is, is using a veggie like cauliflower instead of using bread dough. The egg holds it together when you bake it to form a pizza crust.  (if you are vegan try using a egg substitute, but check which container your substitute will fall under.. it probably isn’t a red)


We found a good recipe and modified it to our liking:

Cauliflower Pizza Crust – 21 Day Fix

  • 1 green container of shredded cauliflower
  • 1/2 green container of diced tomatoes (and/or salt free organic tomato paste like we used)
  • 1/2 green container of spinach
  • 1/4 red container 1/2 egg
  • 1 blue of mozzarella cheese
  • 21 Day Fix all seasoning mix
  • Pink Himalayan Salt
  • oregano

First we boiled the cauliflower for about 4-5 minutes. You should preheat your oven to 450 while you do this.

Then Adam chopped up the cauliflower to a rice like consistency (enough to fit into a green container – this was roughly 1/4 of a cauliflower head) using a food processor, but a blender will do. Don’t over blend – this makes mashed ‘potatoes’! 

He put it aside to let it cool and squeezed some of the water out with a dish towel. The more water you squeeze out the crispier the crust.

Now mix the egg in a bowl with the cauliflower, we used about half an egg for my pizza, but Adam’s pizza needed the whole egg.. not sure why, but I think I didn’t squeeze enough water out of mine. Cauliflower can sometimes taste a little bit sweet sometimes so we added a touch of Pink Himalayan Sea Salt and the 21 Day Fix Season All here.

I sprayed a cooking sheet with coconut oil (or use parchment paper) and made a round shape with the cauliflower egg mixture. Put the crust in the oven for 20 about minutes. It may take less time if you did a good job ringing out the extra water. After 10 minutes, Adam flipped the cauliflower crust over.

While letting the cauliflower crust bake, Adam blended up some of the diced tomatoes, the tomato paste, a basil leaf or two, 1 -2 tablespoons of water, and the 21 Day Fix all seasoning mix in our Vitamix. Once it was nice and blended he poured it into a small pot and brought it to a simmer. I also added tons of oregano here because I love oregano! He probably let it simmer for a good 10-20 minutes.

After the full 20 minutes of baking in the oven, I piled on my toppings! I used half of the tomato sauce, some of the diced tomatoes, all the mozzarella cheese, and chopped up spinach and a fresh basil leaf. I put it back in the oven for 5 minutes at the same temp to melt the cheese. I then put it on broil for a minute or two so the cheese would melt and brown a little. I would recommend you keep your eye on it when you use broil!


We made a mini pizza for each of us and I ended up not finishing mine. So I’d say this recipe is great at filling you up and satisfies your pizza craving.

We chose to make it a movie night and curled up on the sofa and watched ‘Maze Runner’, which was very good! Can’t wait to see the next movie.

Adam liked it enough to actually consider reading the book. 😉   haha, he is not a reader.

All in all, this recipe gets an A+ from us! 🙂


Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts- make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly.

Healthy Thanksgiving Green Bean Casserole Recipe

Thanksgiving is coming up next week, and most people are planning their menus. There are lot of delicious, healthy choices out there, including real food versions of all your old favorites. Don’t compromise on quality this year — get the real food, really delicious versions of traditional Thanksgiving favorites.

Green Bean Casserole is a holiday tradition in many homes. Unfortunately the typical version is made purely from processed foods. With this recipe there’s no compromise, delicious green bean casserole with real food ingredients!

Try this healthy Thanksgiving green bean casserole recipe.

Healthy Thanksgiving Green Bean Casserole Recipe


Healthy Thanksgiving Green Bean Casserole Recipe


4 Tablespoons butter
1/4 Cups chopped onion(s)
3 Tablespoons arrowroot powder
4 Cups cut to bite sized pieces green beans
1 Cup milk
1/2 Cups sprouted flour
1/2 Teaspoons sea salt
1/4 Teaspoons black pepper
1/4 Teaspoons paprika
1 egg(s)
1/4 Cups milk
1/4 Cups chopped mushrooms
1 Cup lard
1 Cup (or turkey stock) chicken stock
1 thinly sliced, small onion(s)
1/2 Teaspoon (or to taste) sea salt
1/8 Teaspoon (or to taste) black pepper


In a small bowl mix together flour, salt, pepper, and paprika. In another bowl mix together egg and milk.
In a frying pan heat lard over medium heat, about 1/2″ deep. Dip the separated sliced onions in the egg/milk mixture and then in the flour mixture. Fry over medium heat until golden brown. Remove and place on towel lined plate to drain. Set aside.
Steam green beans for 10-15min or until tender.
In a saucepan melt the butter, add chopped onions and mushrooms and sautee until the onions are soft and the mushrooms are cooked through.
Add the arrowroot powder and a bit of salt and pepper. Stir until smooth. Add milk and chicken or turkey stock. Cook until thickened, stirring frequently.
Put the beans into an 11×7 or 8×8 casserole dish. Add mushroom sauce and some fried onions. Stir to combine and add salt and pepper to taste.
Top with more fried onions and bake at 350*F for 20-25min or until bubbly. Serve immediately.

Avocado Toast

I know sometimes it can be hard to think of healthy meals, but sometimes the SIMPLEST meals are the HEALTHIEST!

We don’t always have to have tons of ingredients to make a yummy meal. Sometimes we just need a little INSPIRATION to think outside our box.

So, I am sharing a SUPER SIMPLE recipe with you. Maybe you already eat this or maybe you NEVER thought to put avocado on a piece of toast! Either way.. this is one of my favorite quick breakfast options that is HEALTHY and TASTY!

I LOVE avocados and sneak them into as many meals as I can.


avocado toast recipe



∙ ½ avocado, mashed
∙ juice of ½ a lemon
∙ 1-2 slices sprouted grain bread (like Ezekiel Bread)
∙ dash of sea salt
∙ black pepper
∙ crushed red pepper (optional)

Mash avocado in a bowl and stir in the lemon juice.

Spread the mixture on a slice or two of toasted bread.

Sprinkle with sea salt, black pepper and crushed red pepper.

For a sweeter option: Skip the salt and pepper and spread a dab of
local honey on top of the avocado.

Got another few minutes? Top the toast with a hard-boiled or poached
egg for extra protein.

Time-saving tip: Boil your eggs ahead so you can grab and go!

Did you know that avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals?

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving (3):

Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin)!