Yum, Yum, Avocado!

10-22-12

  I've met a lot of new people over the last couple weeks and have gotten to share the particulars of my diet. It is fun talking to other people about the restrictions I have and what I'm still able to eat and make in spite of how bleak it might look initially.  I've been on the diet 100% now for about 4 months, but had semi-started it beforehand. Over the last 6 months I've lost a grand total of 20 pounds! I've finally plateaued and I think this is probably my bodies healthy weight.

  This last Friday I made a "pasta" dish for dinner! The guys thought it was so good that they devoured every last bit of it and there were absolutely no left-overs (and it made a good sized batch too!). It came out pesto-like in flavor only with a strong avocado influence, making it quite superior to red sauce. The recipe I used this time around was just for a sauce, so I used a Spaghetti Squash for the noodles (so yummy). For enough sauce to cover a whole squash I tripled the recipe. So, without further ado, here is the newest recipe that I've tried!

Creamy Avocado Sauce

Yields: 2 servings

1  med.  Avocado, ripe and pitted

1  Tbsp  Lemon Juice (half lemon squeezed)

2 cloves Garlic, peeled

1/2 tsp  Salt

1/4 cup  Basil (recipe called for fresh, but I used dried)

2  Tbsp  Olive Oil

   Dash  Ground Black Pepper

2 Servings Cooked Pasta of Choice (zucchini noodles or spaghetti squash for scd)

1)  While pasta is cooking, place garlic, lemon juice, and olive oil in blender. Blend until smooth. 

2)  Add avocado, basil, and salt. Process until smooth and creamy.

3)  Pour sauce over drained, cooked pasta and toss until pasta is evenly coated with sauce. Garnish with black pepper and serve.

Original Recipe Link:  http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

I Like Pizza! Pizza! Pizza! Pizza!

10-10-12

  I got back last night from two days with my In-laws in Eastern Oregon. It was lots of fun getting to see their new home and helping them unpack and settle in. I also got to spend some time getting to know my mother-in-law, which I really enjoyed and look forward to spending more time with her in the future. 
  The other night I made pizza for dinner. I used a very yummy recipe that I discovered early on in my diet. I've made it many times and the guys like it a lot! 

  This time around I experimented with cooking the crusts longer (browning them more) and freezing extra crusts. Both experiments worked well and I encountered no complications. So now, on to the recipe!


Cauliflower Pizza Crust
Makes 2(8-inch) crusts

1/2 head  Cauliflower
1/2 cup + 2 Tbsp  Parmesan Cheese, shredded
1 clove  Garlic, crushed 
1/4 tsp  Sea Salt
1/2 Tbsp  Fresh Basil, chopped
1  Egg
2 Tbsp  Coconut Flour
1 Tbsp  Olive Oil (for brushing the tops)
1/2 tsp  Garlic Salt (for sprinkling on top)
* Any Desired Toppings

1)  Preheat oven to 450^F.
2)  Shred Cauliflower with cheese grater.
3)  Place in a steamer over an inch or two of water. Steam until just tender, but not fully cooked. (Do NOT let the cauliflower touch the water, it will make it soggy)
4)  Combine the cauliflower, cheese, garlic, salt, basil, egg, and flour in a bowl.
5)  Form 2 8-inch circles on cookie sheet lined with parchment paper.  
6)  Brush with oil and sprinkle with salt.
7)  Bake for 15-20 mins (until brown)
8)  Let crust cool a little, then add toppings and broil for 5-6 mins. until cheese is melted.

Original Recipe Link: http://www.againstallgrain.com/2012/03/07/meat-lovers-pizza-with-cauliflower-crust/