My response: EVERY SINGLE POST IS ON WEIGHT. Food is Medicine or Food is Poison, and our weight is a side effect of that fact.
If Weight Loss is our first priority when it comes to food, We’ll NEVER SUCCESSFULLY LOSE WEIGHT AND KEEP IT OFF. Ever. 95 – 99% of everyone who loses weight on a Diet gains it back.
Low calorie foods, low fat plans, starving ourself, skipping meals, exercising a ton, and STRESSING ABOUT OUR WEIGHT are literally guaranteed to make us gain weight in the long run, because we’re eating toxic food and/or employing toxic behaviors. Poison.
Weight Loss is never a priority for our body or brain. For women particularly, losing weight is the last thing our body wants to do, even when we carry excess fat. Fat’s crucial not just for building our Brain, Glands, Organs, Bones, and Immune System, but our body makes many of our Hormones from fatty acids.
Healthy fats, vegetables, herbs, spices, clean proteins, seasonal fruit, nuts, seeds…..Medicine.
My point? To lose weight and keep it off, we HAVE to eat Medicine Foods. Also, cut the Grains, Sugars, and Chemicals; those things ruin our liver, our brain, our arteries and destroy our hormones. Permanent weight loss is impossible as long as they’re a regular part of our diet.
Here’s some recipe makeovers that I promise are husband and kid approved. These recipes contain Nutrient Dense Real Whole Foods (Medicine) guaranteed to satisfy our body and brain, and help us lose weight.
WARNING/ADVICE: Sometimes with picky kids and husbands, it’s best NOT to tell them what’s in the food. Don’t set yourself up for snide (or worse) comments about the ingredients or your efforts to make you and your family healthier. Just do it. Stay strong and determined no matter what mud a teenager slings at you. The great thing about Real Whole Food is that fat, herbs, and spices make EVERYTHING taste good. Broccoli with butter, parm, and sea salt? DELICIOUS. Chicken with skin on/bone in? Delicious. Bacon, brussels, butter, sea salt and pepper? Delicious. Stay with the program, be persistent, and eventually,… you’ll win.
If you look online for Cauliflower Pizza Crust recipes, you’ll find 1.6 million; they’re nobody’s secret, and they’re all pretty similar. (Helpful hints to follow) Here’s the recipe I use:
CAULIFLOWER CRUST PIZZA
Full head of cauliflower, RICED ( in your food processor or Vitamix )
1 tbsp sea salt
1 tbsp Italian seasoning
1/2 cup of your favorite cheese. You’ll see recipes that use goat, parm, mozzarella, and cheddar, just pick one.
Directions: Set oven to 450. “Rice” the whole head of cauliflower, and then either steam it ( more dishes, but better ) or put it in a pot of 1″ water and cook it, just for a couple of minutes.
IMPORTANT: YOU HAVE TO GET ALL THE WATER OUT OF THE CAULIFLOWER. Don’t whine. Think positive thoughts, like, you’re going to have pizza and you’re not going to feel stuffed/bloated/or regretful the next day, PLUS, you’re eating a sulfur containing cruciferous vegetable that prevents cancer and disease. Good thoughts.
I put my cooked cauliflower in a fine mesh strainer and press with a big wooden spoon, then I put it in a dishtowel and twist and wring until even more water comes out. Cauliflower contains a lot of water, and you need it fairly dry.
When you’re done, mix it in a bowl with all the other ingredients; if you used a big head, you have enough for 2 pizzas, or one very thick crust. You only need about 2.5 cups per thin crust. Thicker crusts may not act like “real” pizza, i.e, you’ll have to cut them with a fork instead of holding them. MOMS: if your kids are suspicious of your efforts, make the crusts thin so they’ll stay together when they’re held. I’ve been at this long enough that I can make a thick crust and we all use forks, but switching the family diet from Fake Foods (poison) to Real Foods (medicine) needs to be done gently, and wisely.
Put a piece of parchment paper on your stone, and use your hands to form your crust, then bake it for anywhere from 10/12 minutes for a thin crust, to 25 minutes for a thick crust. (read my hints at end of post)
When it’s baked, load it with your favorite toppings. Last night I used slow roasted tomatoes, sausage, onions, herbs, and cheese.
Back in the oven at 425, for 16 minutes, and you can make your salad and dressing.
Caesar Salad and Dressing: Look at these ingredients! How did we ever start thinking that brain food like this could be bad for us???
3 eggs ( I use farm fresh eggs, but use pasteurized if you want )
1 can anchovies
1-2 garlic cloves
1 tbsp Red Wine vinegar
1/4-1/2 tsp sea salt
1/2 c lemon juice
1/2 c parm
1/2 tsp yellow mustard
1/2 cup of Extra Virgin olive oil
Directions for dressing: put the first 8 ingredients into your BLENDER or VITAMIX, and blend for a minute. Then sloooowly pour in the olive oil; you’re emulsifying it, that means you need to drizzle the olive oil into the mix for it to set up thickly.
Pour this over a bowl full of romaine, shredded parm, and bread crumbs made from COCONUT MILK bread croutons. Or just make your favorite salad, and use this dressing because it’s absolutely delicious and your family will love it.
A few last words of advice:
1) I’ve heard juicing the cauliflower is the best way to go, no wringing, but I haven’t tried it.
2) If your cauliflower head is extra big, add an egg white.
3) Judge your crust by how it looks more than time; it should turn light brown and “crusty”.
4) If after all your efforts the “dough” is still pretty wet, add 1/2 to 1 tbsp of coconut flour. Coconut flour absorbs liquid; start with the 1/2 tbsp and go from there.
5) To make croutons with Coconut Milk Bread, cut off a slice, tear into pieces, drizzle with olive oil, salt, and bake for 10 minutes on 350. Judge from there if they need a few more minutes.