Cauliflower Pizza Crust

So this year has not only been busy learning the ropes with two kids but Chris and I have also challenged each other to lose weight and get healthy again. For us squeezing in a workout has been a real struggle with the new busy life. I know, I know everyone has that excuse and if we really wanted to we could. But some how we just can’t figure it in with baby and toddler. I am hoping as spring comes and it gets lighter earlier and later we can start up our family evening walks again. And hubby has said he wants to start running again in the morning. My biggest thing is baby is teething and very clingy and refuses to even consider bottles so am limited to putting her in a carrier and going for a long walk, which I am trying to do as often as possible. So rather then focus on what we couldn’t do we have focused on what we could. We have started eating a lot healthier and eliminating sugar for a month. Portion control and healthier eating has helped us both shed 10 lbs and still counting. We both are feeling so much better about ourselves and shedding the weight is helping us more importantly with our energy levels, which with a young baby still up a lot in the night and a toddler dealing with nightmares is even more important.

This recipe is one that I had been curious to try for ages but hadn’t attempted because cauliflower isn’t a big favourite in this house. And while it did still have that cauliflower taste that hubby wasn’t huge on it was good enough that everyone enjoyed dinner. If you are looking for a no-carb dinner solution or want pizza that is gluten-free without dealing with gluten-free bread this is a great dinner solution.
Cauliflower Pizza

Cauliflower Pizza

1 head cauliflower 7 – 8″ wide
1 egg, large
50g (1/2 c.) Parmesan
55g (1/2 c.) Mozzarella cheese, grated
1 tsp basil seasoning
1 tsp garlic powder
1/8 tsp salt
1/4 tsp freshly ground black pepper
recipe adapted from I Food Real

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30 Minute Challenge – Creamy Spinach Pesto Pasta

Well I have to confess that I had hoped at this point I could be giving you the good news update that baby had arrived but sadly she is set on being late like her sister was. So I am trying to keep busy until she decides she is ready. This is the worse part for me because I am a very impatient person and the uncomfortable stage of the last part of pregnancy makes me feel a bit physically lazy while mentally wanting to be productive. If that makes sense. So I am glad this month I have challenged myself to stick to quick meals so dinner doesn’t have to be something I work too hard at.

This recipe utilizes a new addiction for me, spinach pesto. Last week when I went to the store to buy spinach all they had was a massive bag so I was stuck with more then I could use before it went bad so I hunted around for more ideas on ways to use it up. I came across a recipe for spinach pesto. I have always loved pesto but more often then not stuck to the basil version. For me this was even better, especially when used as a spread for a sandwich. The pesto can be made ahead of time and stored in the fridge for up to one week.

But warning, this dish has so much incredible flavour you might struggle sticking to correct portion sizes. This should have been enough to serve 4 people but sadly didn’t make to leftovers because we just couldn’t resist having more.


Creamy Spinach Pesto Pasta

350g dried pasta
300mL single cream
(1/2 c.) spinach pesto *see recipe bellow
60g (1/4 c.) parmesan cheese
Recipe inspired by

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Roasted Aubergine and Tomato Gratin {Gluten-Free}

I talked earlier this year about us testing to see if hubby was gluten-intolerant but I never did follow up on that. After taking it out of his diet completely we saw a little change but nothing significant which has led us to feel it isn’t an intolerance to gluten. I have friends and family that have true allergies to gluten and for their sake I refuse to allow myself to get caught up in fads that make it trendy. You might think it is no big deal but it is, because people have made it trendy to say they are gluten-intolerant, when they probably aren’t, it causes others to not take others who have a serious condition serious. You will still see gluten-free recipes on this blog from time to time because one sometimes recipes are naturally gluten-free and also I do have friends, family and even readers with serious conditions. But I wanted to make it very clear where we are.

This is an example of a recipe that I found that I feel in love with and the fact that it was gluten-free was only by chance. This was like a healthier version of one of my favourite aubergine dishes, Aubergine Parmesana.

Aubergine Gratin

Roasted Aubergine and Tomato Gratin

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tin 400g (15.5 oz) diced tomatoes
2 tsp basil
1 tsp salt
Ground black pepper to taste
1 large aubergine (about 1 lbs / 450 gr in total)
grated Parmesan cheese
4 Tbsp almond meal
1 Tbsp olive oil
Recipe from The Iron You

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Almond-Crusted Sole with Mushroom Pilaf for Two #SundaySupper

I have a confession to make, if it weren’t for my blog Valentines day would just come and go in our house without much thought. I have never been a Valentines person, I actually have never been out on a Valentines date, not even in the days before kids. I don’t even think I have ever received a Valentines card before, other then the ones you all fill out at school and send to your whole class. But when I became a blogger it was obvious that Valentines day was a much loved blogging holiday so ever since then I have been enjoying sharing some special recipes for people to be able to enjoy with their Valentine. Trust me with incredible meals like this hubby loves the new tradition. Although it isn’t celebrated on the day, because lets face it if you are in a blogger family you never get to enjoy these amazing holiday recipes on the day. Our families are taste testing our Christmas recipes in July.

Today Sunday Supper are going to bring you some special recipes for cooking just for two.

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Simple Creamy Pasta Recipe for Toddlers

Food life with a toddler is a much different experience then it was with a baby. We had such an amazing experience with baby-led weaning it was full of fun learning experiences and messy but fun play. But life with a toddler eater is proving more difficult. We can only assume that she is wanting to gain some sense of control. To say she is being picky about food feels like an understatement. She went from having one of the most sophisticated taste pallets of any child I have ever met to being one of the pickiest. While what she will eat is very healthy it is still very frustrating for me as a parent who just can’t seem to follow her eating needs. There have been times when she has gone for 3 days in a row without eating a proper meal. This child could seriously live off Wheetabix, fruit and raw peas. It is very hard to know how to deal with it. Some people say be firm and not let her “get away” with it and others say don’t put pressure on her because that will only make things worse. I would say I fluctuate back and forth between the two like a bi-polar manic. Well that is at least how it feels. I do find it hard to relax about food with her sometimes because I am so determined to not live with a child that is picky. But I do have to remind myself that she is just 2.

The only thing I can do is offer her food and if she refuses just move on. Often what she won’t eat one night she will eat another so meals that are easy to reheat are a must. I was so happy when I threw this together for her, half expecting it to be yet again a failed dinner attempt, and she actually loved it.

Has anyone else experienced this phase with their toddler? What did you do to get through it and how long did it last for you?

Mushroom and Laughing Cow Spaghetti

225g spaghetti
1 Tbsp Butter
1 garlic clove
50g (3/4 c.) mushrooms, chopped
1 Tbsp Parmesan Cheese, Grated
3 wedges Laughing Cow Cheese

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