Monthly Archives: June 2017

The Healthiest Foods on the Planet  — Think Smart

Healthy Food #1: Lemons Why They’re Healthy: — Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase “good” HDL cholesterol levels and strengthen bones. — Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an anti-inflammatory. Healthy Food […]

via The Healthiest Foods on the Planet  — Think Smart

Cauliflower Crust Pot Pies ~ Low Carb


For the cauliflower base:

    • 1 medium head cauliflower (4-5 cups cauliflower rice)
    • 1/4 cup shredded parmesan cheese
    • 1 egg
    • pinch of salt and pepper

For the pot pie filling:

  • 1/2 onion, diced
  • 1 1/2 cups pasture raised chicken broth or Vegetable Broth
  • 1/4 cup almond milk, unsweetened
  • 1 cup frozen mixed vegetables
  • 8 oz cooked chicken, diced~ I buy already cooked organic Rotisserie (easier)
  • 1 tbs onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs cornstarch + 1/4 cup water


  1. Preheat oven to 400 degrees F. add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower “rice” to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10~15 minutes.
  2. Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don’t, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done one round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
  3. Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt, and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
  4. While the cauliflower bases are in the oven, in a medium saucepan saute the diced onion in grass fed butter (or cooking spray if preferred) on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
  5. Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
  6. Fill each cauliflower base with the pot pie filling and serve!

Healthy Cucumber Sushi Rolls


  • 1 Avocado
  • 1/2 tsp of toasted sesame seeds
  • 1 Clove Garlic
  • 2 teaspoons fresh squeezed Lime Juice
  • 1/2 teaspoon raw honey
  • 3 dashes of low sodium soy sauce or amino acids( or to taste)
  • 1/2 inch of freshly grated ginger
  • sriracha sauce to taste
  • Several Grinds of Pepper
  • 1 Cucumber
  • 1 small package crab meat


  1. Toss all the ingredients (except the cucumber, crab and sesame seeds) into a food processor or blender. Or if you would like to do it by hand, finely mince the garlic aand mash all the ingredients together with a fork until smooth and creamy.
  2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
  3. Take a cucumber strip and spread a thin coat of the avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some avocado all the way to the end, so it will stick the roll together. Add crab.
  4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with toasted sesame seeds and serve right away.
  5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

Sriracha Honey Cauliflower Bites

This recipe is so good and incredibly easy to make. I have been making large batches of this to take out boating and it’s always a hit. The sauce is also great used in a stir fry. Try it!!!



  • 1 small head of cauliflower, cut into bite sized florets

for the sauce:

  • 6 tbsp raw honey
  • 1 inch fresh ginger ~ grated
  • 6 tbsp water + 2 tsp cornstarch
  • 3 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce


  1. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Whisk until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
  • If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.
  • You should have enough sauce to drizzle over all the cauliflower but if you want to coat your cauliflower or you used more than a small head of cauliflower, you may want to double the sauce.
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