After a wonderful week in California I have come to a realization. If I lived there full time I would have to be a more healthy person. I know that sounds crazy but there is something soul soothing about picking your own produce, shopping at oversized farmers markets and strolling along the beach for a 3 mile walk. Here in the Midwest beaches are hard to come by as well as Farmers Markets in the winter time. With all of this said, I did make a commitment to myself that I would try and eat more organically. Try to take out the processed part out of my diet.
While in Cali, I fell in love with the Malibu Farm restaurant. We ate there 3 different times. The view could not get any better (on the Malibu Pier) and the food was deliciously satisfying! Here are two of my favorite dishes inspired by the great meals I had in Malibu!
Gluten Free Cauliflower Caprese Pizza
3 cups riced cauliflower
1/4 cup almond flour
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 cup Parmesan cheese, grated
1/2 cup Italian cheese blend
2 tablespoon Pesto sauce
1 tomato, sliced thin
arugula
To prepare crust:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Spray the parchment paper with olive oil or non stick cooking spray. Place the riced cauliflower in a pie pan and microwave for 10 minutes. Stir every 4 minutes. Remove from the microwave and spoon the cauliflower into a clean dish towel and allow to cool. Wrap up the cauliflower in the towel and wring out all of the water. Place the cauliflower in a medium sized bowl. Add in the almond flour, Italian seasoning, parmesan cheese, 1/4 cup of Italian cheese blend and salt. Stir together to combine and then add the egg and continue stirring till it forms a ball. Place the pizza “dough” on the parchment paper and flatten into a round crust. Allow 1 inch of thickness. Put the crust in the oven and cook for 25 minutes until golden brown. Remove from the oven and spread the Pesto sauce over the entire crust, top with sliced tomatoes and the additional Italian cheese blend. Return to the oven and bake for 10 minutes or until the cheese is melted. Remove from the oven and top with arugula and a drizzle of olive oil. Slice into wedges and enjoy!
Spaghetti Squash Lasagna
1 spaghetti squash, cut in half lengthwise
1 cup spaghetti sauce
1 cup ricotta cheese
1/2 cup mozzarella cheese
2 cups turkey or chicken Italian sausage, cooked
Italian seasoning
Preheat the oven to 350 degrees and place the cut spaghetti squash cut side down in a baking pan. Cook for 30 minutes. Remove from the oven. In a small bowl combine the cheeses, italian sausage and Italian seasoning. Stir to combine. To make the lasagna: Use a fork to rake the interior to make the noodles of the squash. Add 1/2 of the cheese mixture and 1/2 cup of spaghetti sauce. Stir together in the squash shell. Repeat with the next squash shell. Sprinkle additional cheese over the top of the squash and return to the oven to brown and become bubbly! Serve with your favorite salad!