Grain-Free Cauliflower Fried “Rice”

Grain-Free Cauliflower Fried “Rice”

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As I practice more and more with healthful, diet-restriction-friendly recipes (you know – vegan, gluten free, paleo, etc.), I find more and more ways to use cauliflower. From cauliflower “steaks” to cauliflower “rice,” the possibilities are seriously endless. A healthy, grain-free version of fried rice is one of my latest projects. Grated cauliflower, diced carrots, yellow onions and chopped red bell peppers make up the bulk of this dish. Then I add flavor with organic, cage-free eggs, a simple tamari-based sauce and a garnish of fresh scallions. For a genuine paleo/whole30 version, simply use coconut aminos instead of tamari. But for me, an organic soy-based tamari does the job perfectly.

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When I think about it, many of the recipes I make are inspired by takeout and delivery classics, and this dish is the perfect example.  Making your own “takeout” at home is much healthier than ordering out, and cheaper too. But for people who have dietary restrictions, it’s sometimes the only option to be able to enjoy favorite foods and cuisines. A grain-free/gluten-free lifestyle is the driving force behind this dish, but it also qualifies as vegetarian, dairy-free and, if using coconut aminos instead of tamari, paleo-friendly. Serve with a selection of proteins like grilled chicken, vegetables, tofu or steak, and you’ve got a meal that’s customizable enough (and delicious enough) to please a crowd.

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Now, let’s go over a couple of my favorite health-supportive benefits of this recipe’s star, cauliflower.

Cauliflower is a cruciferous vegetable, and one of my all-time favorite vegetables, mostly because it’s super versatile. Cruciferous vegetables (like cauliflower, broccoli, turnips, kale and arugula) contain glucosinolates, a chemical that contains sulfur. When broken down during digestion, glucosinolates turn into compounds associated with anti-cancer effects. Cauliflower is also a great source of fiber, aiding in digestion, and also a great source of Vitamins K & C. Cauliflower is high in several powerful antioxidants, which are essential in providing adequate defense to your cells, which is believed to help your body in fighting off illnesses such as cancer.

Enjoy!

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Grain-Free Cauliflower Fried “Rice”
Serves: 2 (main) or 4 (side dish)   Start to Finish: 25 minutes

Ingredients

1 large carrot, peeled and diced
1 red bell pepper, seeded and diced
1/2 medium yellow onion, diced
2 cloves garlic, peeled and minced
2 tablespoons canola or coconut oil (organic preferred), divided
4 cups raw cauliflower rice*
1 teaspoon dried ginger
1.5 teaspoons sea salt, fine grain, divided
2 tablespoons tamari (use coconut aminos instead for paleo/whole30 version)
2 eggs (cage-free, organic preferred)
chopped scallions, garnish (1-2 scallions is enough)

To Make

Note: You may want to use a non-stick skillet or wok for this recipe. My stainless steel pan worked well for this recipe with no sticking/burning issues, but a non-stick skillet will be more fool-proof.

Prep carrots, peppers, onion and garlic. Using a box grater or food processor, grate large cauliflower florets into cauliflower “rice.” Use the stem portion of the florets too.

Crack eggs into a bowl and scramble with a fork. Set aside.

Heat 1.5 tablespoons oil in a large skillet over medium-high heat. Add carrots, peppers, onions, garlic and 1 teaspoon sea salt to pan. Cook for 5-6 minutes, until vegetables have softened and released liquid. Add grated cauliflower and ginger to pan. Cook for another 3-5 minutes, stirring frequently, until moisture from cauliflower is released and evaporated.

Add tamari (or coconut aminos) to pan, toss to coat, and cook for about 2 minutes, until excess moisture is removed. Push cauliflower aside and add remaining oil to open space in pan. Add scrambled eggs to oil. Frequently use a spoon to cut through liquified eggs in order to rotate uncooked eggs into the heat. Just as the egg solidifies (after about a minute), mix the cauliflower mixture into the eggs. Season with sea salt to taste (I added an additional 1/2 teaspoon) and cook for 1-2 minutes, until excess moisture is gone.

Garnish with scallions, serve immediately.

*1 head of caulifower is plenty for this recipe. You can also purchase pre-riced cauliflower in the freezer and/or produce section of many supermarkets.

Sources
Benefits of Cauliflower

Vegetarian Sweet Potato Nachos with Cheddar-Jalapeño Sauce

Vegetarian Sweet Potato Nachos with Cheddar-Jalapeño Sauce

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Being a University of Wisconsin alum, I’m obviously beyond ecstatic that the Badgers beat defending champ, Villanova, and made it to the Sweet Sixteen round of March Madness. If you know me at all, you’d know that watching sports isn’t really my thing. That is unless it involves my beloved St. Louis Cardinals, the STL Blues or anything relating to UW-Madison. There’s one other exception, March Madness. Maybe it’s because I grew up glued to the TV during March Madness, thanks to my dad. Or maybe because I actually played A LOT of basketball in my early years, so I’m able to better relate to the games. No matter the reason, I love this classic tournament, especially when my alma mater surprises the nation and beats the #1 team in the second round.

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So, to go along with an amazing game and lots of excitement to come, I thought I’d share a healthy-ish twist on a classic sports bar appetizer – nachos. Instead of traditional tortilla chips, I’m using roasted rounds of sweet potato. Through roasting, the sweet potatoes become sturdy enough to hold all of the amazing toppings that get piled on. What toppings, you may be wondering? Well, there’s a decadent homemade cheese sauce spiked with fresh jalapeño, crisp romaine lettuce, refreshing yogurt and, last but not least, creamy guacamole. Doesn’t this all sound simply amazing?

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Yes, these nachos are still rich and indulgent. But, like everything else, I make all of my recipes as clean and health-supportive as possible, even if it’s a dish that’s not supposed be light or healthy. That’s why I call this version of nachos “healthy-ish”. Because I’ve made them as healthy as possible while still maintaining the crowd-pleasing, addictive, satisfying element. There are several health-supportive ingredients in this recipe. Check them out below. Then head down to the recipe, just in time for game day. Go Badgers!

Sweet Potatoes are a power house of nutrition. By replacing fried corn chips with sweet potatoes, this recipe gets a hefty dose of vitamin A, potassium and fiber, plus some vitamin B-6 and protein. Sweet potatoes are also a filling food, making these nachos substantial enough to become a satisfying and nourishing main dish.

Romaine Lettuce, like other lettuces, fills you up without adding extra calories or fat. Adding fresh lettuce to any dish increases vitamins and assists the body in flushing out toxins. Lettuce also adds freshness and balance to this rich dish.

Grass-Fed Plain Yogurt (full-fat) is my new favorite ingredient. Not only can I trust that grass-fed cows live a healthier and happier lifestyle (grain-fed cows live extremely bloated, confined and uncomfortable lives), but grass-fed cows produce dairy containing high-quality fats. These fats are then transformed into conjugated linoleic acid (CLA) through the process of making yogurt with lactic acid. Grass-fed dairy, like grass-fed beef, contains a higher concentration of CLA’s. Research has linked CLA consumption with decreased risk of heart attack, bone-mass loss and inflammation. Additionally, live cultures in yogurt aid in digestion, immunity, weight-loss and regular bowel movement. Yogurt is also naturally high in calcium and protein. Whoa! Go grass-fed yogurt go!

Avocados, like in my guacamole, are known for providing the body with “good fats” such as mono- and polyunsaturated fats which can reduce levels of bad cholesterol in the blood and the risk of heart disease. Avocados are rich in potassium, vitamin E, B-vitamins, folic acid and other essential nutrients. Avocados are also amazing because they add guilt-free richness, flavor and decadence to just about any dish, which is especially important for vegetarians and vegans.

Sweet Potato Nachos with Homemade Cheddar-Jalapeño Sauce & Fresh Guacamole
Serves: 2-3 (entree), 6 (appetizer)   Start to Finish: 1 hour

Ingredients

2 sweet potatoes, sliced into 1/2 inch rounds
1 tablespoon olive oil
sea salt, fine grain
1 avocado, very ripe
2 tablespoons minced red onion
3 teaspoons minced jalapeño, approx. 1/2 of a medium jalapeño, divided
1 tablespoon fresh lime juice
1 tablespoon finely chopped cilantro, plus more for garnish
hot sauce, to taste, if desired
1 tablespoon butter
1 tablespoon all-purpose flour
1 garlic clove, peeled and minced
2/3 to 1 cup whole milk
2 ounces shredded white cheddar cheese
1.5 cups shredded romaine lettuce (1 heart of romaine will be more than enough)
1/4 cup plain yogurt (full-fat, grass-fed preferred)

To Make

Preheat oven to 400 degrees.

Make potato rounds. Prep potatoes, brush with oil, season with a pinch of salt on each side of each round, and place potato rounds in a single layer on a parchment lined baking sheet. Bake for 45-50 minutes, until color begins to brown and the rounds are sturdy.

Make guacamole. Combine 1 smashed avocado with with 2 tablespoons minced red onion, 2 teaspoons minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon sea salt and 1 tablespoon chopped cilantro. Add a couple dashes hot sauce if desired and season with salt if needed. Refrigerate until needed.

Make cheddar sauce. Melt 1 tablespoon of butter in a small saucepan over medium-heat. Add 1 minced garlic clove and 1 teaspoon minced jalapeño. Cook for 1 minute. Whisk in 1 tablespoon of flour until smooth. Allow flour/butter mixture to cook for 1-2 minutes, whisking occasionally. Slowly whisk in 2/3 cup whole milk until smooth and creamy. Allow mixture to gently simmer until thickened, 3-4 minutes. Whisk in 2 ounces shredded cheddar cheese and 1/2 teaspoon salt. Set aside. If queso sauce gets to thick, add a bit more milk until desired consistency is reached. Gently reheat on stove top when needed.

Assemble. When potato slices are finished roasting, lay out on a platter or large plate. It’s okay to overlap but make sure a good section of each slice is visible. Pour queso sauce over top of potatoes. Top with shredded iceberg lettuce, plain yogurt and a cilantro garnish, if desired. Serve with guacamole (and some fresh corn chips maybe?).

Nutrition Information References:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=124

https://www.symptomfind.com/nutrition-supplements/probiotic-bacteria/

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Quick & Easy: Roasted Asparagus & Hummus Gyros

Quick & Easy: Roasted Asparagus & Hummus Gyros

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More and more these days, Matt and I find ourselves playing the fridge-clean-out-game when deciding what to do for dinner. We do about one main grocery shop per week at which point we buy tons of produce, a little bit of meat or poultry for matt and restock our grains, beans and dairy arsenal. I may plan for a couple specific meals, but other than that, dinners are improvisational. The benefits? Playing the clean-out-game a few nights a week minimizes waste, saves money, avoids getting takeout, and it’s actually a pretty fun game. The hard part? Knowing what to have on hand to be able to successfully improv a delicious, balanced and satisfying meal. There’s no exact formula for this, and it really depends on your diet and food preferences. In any case, I’ve come up with a vegetarian-friendly list of staple categories to stock up on, and a few of my fave examples of each…

lettuce/dark leafy greens – hearts of romaine, lacinato kale, arugala
citrus – lemons, limes, blood oranges
flavor boosters – garlic, red onions, yellow onions, jalapenos, avocados
other produce – broccoli, cauliflower, asparagus, red bell peppers, eggplant, potatoes, sweet potatoes, squash, apples, grapes etc.
whole grains (uncooked) – short grain brown rice, quinoa, lentils
breads/pasta – whole wheat penne pasta, whole wheat pita/flatbread
dairy – cheddar cheese, mozzarella cheese, grass-fed plain yogurt, whole milk
canned foods (organic only) – black beans, chickpeas, lentils, diced tomatoes, coconut milk
oils – olive, organic canola, virgin coconut, toasted sesame
vinegars – red wine, champagne, apple cider
pantry/fridge staples – sea salt, hot sauce, tamari, tahini, dijon mustard, yellow miso, ketchup, raw cashews, maple syrup, agave, all purpose flour, corn meal, yeast
herbs/spices (dried) – black pepper, oregano, dill, parsley, smoked paprika, garlic powder, onion powder, chili powder, cumin, coriander, cardamon, cinnamon

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So now let’s put this list to work. A perfect example of an amazing fridge-clean-out meal using my handy-dandy staples list? You got it – these healthy and delicious Asparagus & Hummus Gyros. I threw these wraps together without much effort, and, you guessed it, each item I used is on my staples list. I made hummus from canned chickpeas, garlic, tahini, olive oil, lemon juice and salt. I did a simple roast of the asparagus spears, which I had purchased without a purpose. To make it a balanced and substantial meal, I added shredded romaine, leftover minced red onion and a stupid-easy dill-yogurt sauce that utilized the last 1/3 cup of yogurt left from my family-size tub. Then I wrapped it all up in basic pita flatbreads. So yummy and so easy. This dinner ended up taking less than 30 minutes to prepare, and Matt and I were both blown away by how tasty it was. Balance it out with some crispy red grapes or apple slices and you’ve got yourself a full meal.

Anyway, I’d love to know your go-to tips and tricks for stocking the pantry and playing the kitchen improv game. Or, even better, any successful improvs you’d like to share. Let’s hear it!

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Roasted Asparagus & Hummus Gyros with Dill-Yogurt Sauce

Servings: 4    Start to Finish: 30 minutes

Ingredients

for roasted asparagus
16 asparagus spears, trimmed
2 teaspoons olive oil
1/8 teaspoon sea salt, fine grain
for hummus (you could also use 1 cup store-bought hummus)
1 can chickpeas, drained and rinsed
3 tablespoons tahini
1 clove garlic
1/4 cup water (+ more for texture)
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin (optional)
hot sauce, to taste (optional)
for dill-yogurt sauce
1/2 cup plain yogurt
1/4 teaspoon sea salt, fine grain
1/2 teaspoon dried dill
1/2 teaspoon lemon juice
for assembly
1 romaine heart, shredded and washed
1/2 red onion, peeled and finely chopped
4 flatbreads or pitas

To Make

Preheat oven to 400 degrees (F).

Toss trimmed asparagus spears with 2 teaspoons olive oil and salt. Transfer to parchment lined baking sheet. Roast in oven for about 20 minutes, checking spears and flipping them every 5-10 minutes. When finished, the tips of the spears should be brown and the flesh a rich olive green.

Combine all hummus ingredients in a food processor. Blend until smooth, adding more water if needed, a tablespoon or 2 at a time. Transfer to bowl, season to taste. I use 3 dashes hot sauce and an extra tablespoon or 2 of water.

In a small bowl, stir together yogurt-dill sauce ingredients. Season with salt and lemon juice, to taste.

Prep veggies. Warm pitas, if desired, in microwave (wrapped in a clean towel) or in the oven, wrapped in aluminum foil.

When all components are complete, build the gyros. Spread 3-4 tablespoons of hummus across each pita. Top with 4 asparagus spears, shredded lettuce, chopped onions and about 2 tablespoons dill-yogurt sauce.

 

Vegetarian Buffalo Cauliflower Sandwiches

Vegetarian Buffalo Cauliflower Sandwiches

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A couple posts ago I  became a spokeswoman for cauliflower steaks (check out my cauliflower reuben sandwiches here). I love them. These seasoned and baked slabs of cauliflower can pretty much be turned into anything, including the spicy buffalo sandwiches I’m sharing today. Classically, the cauliflower in this sandwich would be a deep fried chicken breast tossed in buttery buffalo sauce and topped with a heavy blue cheese dressing, however that’s not my style. I found a way around this though. You see, one of my go-to orders at a local sports bar back home in St. Louis is their build-your-own-burger option with a veggie patty, veggies, buffalo sauce and ranch dressing. I get everything I used to love about buffalo chicken sandwiches, just without the chicken. So I blended this concept with my new obsession for cauliflower steaks and came up with this out-of-bounds buffalo cauliflower sandwich recipe.

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I actually had intended on making this post a few days ago, but it took me until today because of the crazy week I’ve had. This past week was not only my last full week of classes at culinary school, but it was also the week of our final project. As a final, me and five of my classmates took over the school’s weekly Friday Night Dinner even, where we planned and executed a three-course, gourmet vegan dinner for 100 people. For this project, we are responsible for concept, recipes, execution, prepping, cooking, plating and table settings. It’s a lot of work, but in the end, it was a super success. The food was perfect and the tables looked beautiful. But while it’s a sweet feeling to be over and done with it, it’s also a bitter feeling because I don’t want school to end. This has been one of the best experiences of my life, and it was so amazing to have all my friends and family there on Friday to celebrate this monumental time in my life.

Then, the morning after, my mom, oldest sister, and I participated in the NYC Women’s March. To say the least, it was a truly major experience. The signage alone was enough to keep me fully entertained, but it was the positive, united and hopeful energy coming from the masses of people marching that really made it an event to remember. I am so proud to say that I participated in such a significant event in history.

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So at the close of these two epic events (and before I have to start my homework), I at last have a minute to share this almost-as-epic recipe. I’ve hit all the classic flavor-packed elements of a traditional buffalo chicken sandwich here, except I keep them lighter and meat-free with my flavorful roasted cauliflower, a vegan buffalo sauce, and a rich blue cheese dressing made with plain, grass-fed yogurt. I also used one of my favorite techniques when it comes to topping sandwiches and wraps with veggies, which in this case is to toss the typical buffalo side kicks (shredded lettuce, celery and carrots) with the blue cheese dressing before adding to the sandwich. This way, every bite gets some blue-cheese-veggie action and also helps to keep the sandwiches together.

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When it comes to the blue cheese dressing, I’m using a recipe that utilizes only full fat plain yogurt (my go-to is an organic, grass-fed variety StonyField from Whole Foods). In case you’re interested, I prefer grass-fed milk and yogurt because grass-fed cows are far happier than grain- or meat-fed cows, and because my go-to brand, Stonyfield, is also organic, I can trust that it’s a non-gmo product that doesn’t contain hormones or antibiotics. Awesome. However, regular plain yogurt of any variety is still an excellent nutritional choice, and much easier to find, so I sometimes use conventional yogurt over grass-fed/organic. But, if you really can’t have blue cheese dressing without mayo, check out my slightly more indulgent recipe here, it uses a mixture of yogurt and mayo. Now, the last but certainly not least element of this sandwich is, of course, the bun. You can use a conventional store-bought brand for this obviously. But I find that a bakery fresh version is always better because not only does it support a local and small business, but bakery-fresh versions will likely contain nothing artificial or excessive. In fact, this brings up a good point. Everything about this sandwich is a good example of small adjustments that make a big difference. Yogurt instead of mayo, baked cauliflower instead of fried chicken, and a bakery-fresh bun instead of a conventional grocery store brand are all examples of simple changes that have changed my life for the better. I mean, how else could I enjoy eating as much and as often as I do while continuing to feel my best? This is how.

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So there you have it – an epic sandwich recipe to end a totally epic week. Bring it on, Monday!

Vegetarian Buffalo Cauliflower Sandwich Recipe
Serves: 4     Start to finish: 40 minutes

Ingredients
For Buffalo Cauliflower Steaks
1 large head cauliflower
1.5 tablespoons olive oil (plus for for griddle)
3/4 teaspoon sea salt, fine grain
3/4 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
For Vegan Buffalo Sauce
2 tablespoons coconut oil
3/4 cup hot sauce
1/2 teaspoon sea salt
3/4 teaspoons granulated garlic (or garlic powder)
For Blue Cheese Sauce
1.5 cups plain yogurt*
1.5 teaspoons sea salt, fine grain
1 tablespoon red wine vinegar
1 teaspoon granulated garlic (or garlic powder)
1 teaspoon black pepper
1 cup crumbled blue cheese
2 teaspoons olive oil
For Assembly
1 heart of romaine, finely chopped or shredded, washed
3 stalks celery, cleaned and trimmed
2 carrots, peeled and thinly sliced or shredded
4 sandwich buns**

To Make
Preheat oven to 375 degrees. Prep a baking sheet with parchment paper, set aside.

Cut cauliflower into steaks by slicing the cauliflower right down the middle, vertically. Then, moving out from the center cut, to slice the cauliflower vertically into 1/4-1/2″ slabs. Be mindful that as the cuts move further from the original center cut, the slabs will begin to fall apart and transform into florets. Two large slabs is enough for 4 portions in this recipe, but I like to roast some of the florets to fill in gaps in the sandwich.

Heat a cast iron pan over medium-high heat. Combine ingredients for cauliflower steaks, olive oil through cayenne pepper. Brush cauliflower with spice mixture. Add a thin layer of oil to pan, just to coat. Add cauliflower to pan and cook for 1-2 minutes per side, until browned. Transfer to baking sheet. Bake for 20 minutes, until super tender, flipping half way through cooking.

While cauliflower bakes, combine all ingredients for blue cheese dressing. Prep lettuce, celery and carrots. Toss together in a bowl with 1/3-1/2 cup blue cheese dressing. Set aside.

Combine buffalo sauce ingredients in a small saucepan. Heat over low heat until for 3-5 minutes. When cauliflower steaks are finished cooking, remove from oven and brush with buffalo sauce, reserving some for pouring over sandwiches. Cut each steak into 2 equal portions.

Now assemble the sandwiches. Spread 2-4 tablespoons of blue cheese dressing onto the bottom half of each bun. Top each with a cauliflower steak half, then some of the tossed salad mixture. Drizzle remaining buffalo sauce and blue cheese over each sandwich as desired. Finish with top bun.

*my recipe uses all yogurt to keep it a bit leaner, but feel free to use your favorite blue cheese dressing – get my slightly more indulgent recipe here – it uses a mixture of yogurt and mayonnaise

**bakery fresh bread is a better choice than conventional grocery-store varieties because fresh bread likely contains nothing artificial or excessive – I got mine from Northside Bakery in Williamsburg, Brooklyn

Recipe by Mary Louis

Butternut Squash, Caramelized Onion & Goat Cheese Pizza

Butternut Squash, Caramelized Onion & Goat Cheese Pizza

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Pizza in the summer? Give me homemade tomato sauce, creamy fresh mozz, and homegrown basil. Pizza in the fall? Different story.

Getting creative with pizza is one of my favorite activities in the whole wide world. We make pizza dough on the reg, but truth be told, most of our pizzas are on the traditional side. You know, red sauce base, mushrooms, spinach, roasted red pepper, Italian cheeses, etc. So I decided to mix it up a little bit. And I’m so glad I did, because Matt deemed this creation one of my best recipes ever. Yep, that’s right. Best. Ever.

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It all started with a little get together we decided to have this past Friday. Whenever we have people over, I always make some kind of a food spread. This is for two reasons. First is that it gives me a chance to experiment in the kitchen and cook for my friends on a small scale. Second is that a couple noshes at a party, even if it’s supposed to be just drinks, always makes for a more welcoming and comforting environment. And I’m all about creating a warm and welcoming vibe in my home, even if only for just me and Matt to enjoy.

So we decided to have a get together. I made roasted red pepper hummus and pita crisps, because I had all the ingredients on hand and because who doesn’t love hummus? Additionally, I decided to make a pizza of some kind. Why pizza? I think pizza is a winning appetizer. Cut into squares instead of slices, pizza is an easy and fun finger food that just about everyone can enjoy. I use our easy pizza dough recipe (get it here), but don’t hesitate to use store-bought, refrigerated crust for an even easier result!

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Now, I didn’t want to do anything traditional or standard here. I really wanted to use this opportunity to bring autumn flavors into the mix. Not surprisingly, butternut squash quickly came to mind. From there, the rest of the ingredients easily fell into place. Garlic oil as the base, caramelized onions for some richness and goat cheese for some tang. Perfection.

The different ingredients in this pizza require some prep time, it takes a bit longer than pizza sauce and mozzarella. But everything comes together in about an hour. Start with the slow process of caramelizing the onions and you have a pocket of time to work on getting the squash into the oven. While the squash bakes, prep the cheeses and make the garlic oil. Everything falls together perfectly in the end. Flavor, depth, richness? Gang’s all here.

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There are enough ingredients here to make two medium-large pizzas. Although calorie-wise one pizza feeds about 3 people, I always allow one pizza for every two people. That’s because Matt, my family and I eat more than normal people. And also because you always want too much food rather than not enough. This is also a good opportunity to plan ahead and double up. Roast two squashes and four onions, freeze the extra, and you can have this pizza super quick and easy next time. I’m definitely wishing I had thought ahead like that. Ugh.

This is a delicious and unique combination of toppings for a pizza, but trust me when I say, it just works. You’ve just gotta give it a try. I like it so much that if I ever have a restaurant, this will be a seasonal pizza on the menu, that’s for sure.

Butternut Squash, Caramelized Onion & Goat Cheese Pizza
Serves: 4-5 (10-12 appetizer servings)   Start to Finish: 1 hour 15 minutes

Ingredients

2 balls Pizza Dough, get my recipe here
1 Butternut Squash, peeled and seeds/pulp removed, cut into a small/medium dice
Olive Oil
Sea Salt, fine grain
Black Pepper
2 Yellow Onions, peeled and cut into thin half moons
4 cloves Garlic, peeled and minced
1.5 cups shredded Mozzarella (6-7 ounces)
1 cup crumbled Goat Cheese (5-6 ounces)
Cornmeal

To Make

Remove dough from fridge, if necessary. Allow to sit for at least an hour at room temperature

Preheat oven to 425 degrees for roasting squash.

First step, start caramelizing onions. Heat 1 tablespoon oil over medium heat. I used coconut oil but olive oil works too. Add onion slices to pan. Season with salt (2 good size pinches). Allow Onions to slowly cook, tossing occasionally. Keep adding water when pan becomes dry, 2 tablespoons at a time. This should take about 40 minutes. When finished, transfer to small bowl or ramekin.

While onions caramelize, peel and prep Butternut Squash. Toss squash cubes with salt (I used about 1 teaspoon), pepper (I used about 1/2 teaspoon), and 1.5 tablespoons Olive Oil. Spread out onto a parchment lined baking sheet. Roast for 15- 20 minutes. Toss. Roast for an additional 15 minutes, until some edges are golden brown.

Meanwhile, make garlic oil. Heat 2 tablespoons of olive oil and 4 cloves minced garlic over medium heat. When the garlic begins to turn golden, remove from heat and transfer to a ramekin or small bowl.

Grate and crumble cheeses. Press dough balls out to make 2 pizza crusts. Transfer crusts to a peel or pan that’s been dusted with cornmeal. When squash, onions and garlic oil are complete, began assembling pizzas for baking.

Preheat oven to 500 degrees.

Brush about 1 tablespoon of garlic oil onto crusts, including the outer edge. Sprinkle cooked garlic bits evenly over both pizzas. Top each pizza with 1/2 cup shredded mozzarella. Add about 3/4 cup Roasted Squash cubes over each pizza. Distribute onions evenly over each pizza. Top each pizza with 1/2 cup Goat Cheese. Sprinkle each pizza with remaining mozzarella.

Bake pizzas on pizza stones or on pans for 8-10 minutes, until crust is golden and cheese is bubbly.

Traveling Foodie: Monteverde & Santa Teresa, Costa Rica

Traveling Foodie: Monteverde & Santa Teresa, Costa Rica

 

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The view from our front porch at El Sol in Monte Verde

Growing up, my family went on two long vacations a year, always to the same two places. In March we head to Boca Grande, Florida where we stay in a beautiful house or condo on a private beach. We spend the 2+ weeks sunning and exploring the cute shops in town by day, and by night indulging at the same delicious restaurants or having fun cooking at home. In the summer, we make the trek to our family island in Canada, which is pretty much glamping. Canada is rustic, but it’s comfortable, familiar and completely relaxing.

On the other hand, Matt grew up adventuring to new locations and foreign countries on vacations with his family. I was so stoked when Matt and I decided to take our first real vacation, just the two of us, to a place neither of us had been, Costa Rica. I’d never done an adventure-style vacation like this so I honestly, and embarrassingly, had no idea what to expect. But Matt took the reigns, made the plans and reservations, and we used my brief time off between quitting my job and starting school to go to Costa Rica.

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El Sol, Monteverde, where heaven and earth meet
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Our private cabin at El Sol, a dream come true

Although here were a couple nights where we stayed in very humble hostels as we traveled from one place to another, we spent the majority of our trip in two places; first in Monteverde in the Cloud Rainforest and then in the surfer beach town of Santa Teresa.

In Monteverde, we took the suggestion of Matt’s uncle and stayed at the remote and breathtaking lodgings of El Sol. El Sol was an incredible experience to say the least. We stayed in a brightly colored private cabin complete with mini kitchen and a front porch looking out onto the rolling hills of the Cloud Rainforest. Our fresh and authentic Costa Rican meals were delivered to our door at the requested time by the friendly and accommodating staff. My favorite meal was the delicious breakfasts consisting of rice, beans, handmade corn tortillas, farm-fresh eggs, cheese and fried plantains. Like omg, so amazing.

 


Our favorite activity while staying at El Sol was the epic horseback ride through the wilderness with only the two of us and our guide. We stopped for a swim and a delightful lunch at a remote waterfall and had a total blast. We also enjoyed exploring Santa Elena, the small and rustic town just a short cab ride away from El Sol. It was definitely worth the 30 minute walk from the main part of town to a more remote part of town where we enjoyed lunch at Stella’s Bakery and coffees at the Monte Verde Coffee Center. In the main part of town, we were exceptionally pleased with our meal at Taco Taco, where my fried avocado tacos and hibiscus iced tea were to die for. One night we had drinks at another gem, Tree House restaurant. Although we didn’t eat there, the drinks were delish, the atmosphere was very unique and cool, and the live music was so much fun.

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Lunch at Taco Taco. Yum!

From El Sol we traveled to Santa Teresa, a beach town in the Puntarenas province situated near Mal Pais and Montezuma. We traveled during the wet season, considered the slow or low season in Costa Rica. We found that some restaurants and shops were closed or had weird hours, but overall we liked the low season because the foliage and greenery were robust and there were far fewer crowds and people to deal with. We zipped from town to town and to each activity on our rented ATV (sooo much fun), and spent our days hiking in the beautiful Cabo Blanco Reserve, the first reserve in Costa Rica, and hiking to each of the three waterfalls of Montezuma. Our day in Cabo Blanco was my absolute favorite day. We made the four hour round trip hike to the most beautiful and pristine beach I’ve ever seen, and because it was a protected beach and because it was the low season, we were the only people there. Incredible. We wrapped up our afternoon with an amazing Mexican lunch at the beach front restaurant, Habenero in Santa Teresa. The food, the view, and the friendly staff were all on point. We actually ended up going back to Habenero for drinks one night and dinner on another as it’s the perfect place to enjoy the Costa Rican sunsets.

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Our bungalow in Santa Teresa
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The porch of our private bungalow in Santa Teresa

In Santa Teresa we stayed at the Funky Monkey Lodge which pretty much epitomized what I envisioned Costa Rica to be. The Funky Monkey is a bit rustic, but in a cool surfer-beach-y way. Our private bungalow was the perfect place to hang out while the afternoon rains of the wet season poured down. The Funky Monkey is situated just off the main drag, in the thick of the action. And the sushi there (served on Wednesday and Saturday nights) was nothing short of amazing. On the topic of food, our meals in Santa Teresa were out of this world. The fresh fruit smoothies at every restaurant were enough to keep me satisfied. But I didn’t have to rely on the smoothies for satisfaction. To make things easy, here’s a simple and straightforward list of my favorite places to eat in the area…

The Bakery, Santa Teresa/Mal Pais, our favorite breakfast spot that also serves lunch and dinner (a local favorite, always popping)

Habenero, Santa Teresa, beachside dining at a luxurious lodge, typical (but exceptional) Mexican food

Cafe Social, Santa Teresa, fast-casual stop for fresh breakfast/lunch wraps, sandwiches and salads

Zwart Cafe, Santa Teresa, casual breakfast and lunch spot serving up super healthy food in a dreamy art gallery

Case Del Mar, Santa Teresa, lunch and dinner spot in a super cool outdoor/indoor space with brick-oven pizza and the best fruit smoothies (lemon-pineapple was the bomb)

Burger Rancho, Santa Teresa, popular family-friendly lunch and dinner joint, small and charming setting with a long list of burger options

Zulu Restaurant, Santa Teresa, delicious falafel and Mediterranean specialties like hummus and shwarma

Cocolores, Montezuma, beach front dining with exceptional and eclectic food and an unassuming entrance


My trip with Matt to Costa Rica was an absolutely unforgettable experience. Although I have a new found appreciation for the comfort and familiarity of traveling to the same places over and over again, there’s something exciting and fulfilling about seeing and experiencing new places, especially those that push me out my comfort zone. I’ve learned that there are two things I need to fully enjoy a vacation. Of course, fresh, inspiring and delicious food is the first must. And the second must is suitable lodgings that I look forward to going back to between activities. A part of me wishes I was more laid back about hostels and the bed I sleep in while traveling, but that’s obviously not who I am. However, I don’t need to stay in the most luxurious hotel either. All I need is a place that feels clean and where the ambiance is comfy, cozy and inviting. Although there were two nights of semi-questionable hostel lodging, El Sol and Funky Monkey both exceeded my expectations and I would go back to either one in a heartbeat.


As I said before, the most important aspect for me when traveling is being able to eat my way through the experience (shocker). The fresh, healthy, farm-to-table dining that was emphasized in each of the restaurants we visited was awesome.

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Montezuma Waterfalls
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Cabo Blanco Reserve

This trip was a learning experience and a full-on adventure that opened my eyes to a completely different culture and way of living. I can confidently say that Costa Rica is worth the trip, especially for the traveler with a big appetite for scrumptious food, a love for nature and wildlife, and the need for tons of beachy fun in the sun.

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Thanks, Costa Rica!