Cali6 min read

This delicious cabbage pizza crust recipe is keto, gluten-free, and easy to make

If you’ve been living the keto and gluten-free lifestyle for any amount of time, chances are high you know how to make cauliflower pizza crust. But have you tried a cabbage pizza crust?

Cabbage and cauliflower are very similar when it comes to nutrient contents, fat, calories, and carbs. They have roughly the same amount of Vitamin C, A, and E and are great sources of fiber and antioxidants. To see a more complete comparison, visit Cauliflower vs. Cabbage.

When it comes to using them in a no-dough pizza recipe, the differences lie in taste, texture, and ease of preparing.

Cauliflower has a mild sweet and nutty flavor with bitter undertones. If overcooked it can become very bitter. To make a cauliflower crust pizza requires that the cauliflower be pureed in a food processor in preparation to make the crust.

Cabbage can sometimes be sweet and has a very tough and crunchy texture, making it perfect for pizza! To prepare a cabbage pizza crust, the cabbage only needs to be sliced or chopped. No food processor necessary (which means a little less mess to clean up).

Between the taste, the crunchy texture, and the easy assembly I haven’t quite figured out why the cabbage pizza crust isn’t as well known as the cauliflower crust.

It’s time for that to change!

How to make a cabbage pizza crust & what to put on it

There are tons of gluten-free and keto pizza options now available in most large cities. Pizza places have jumped on the trend and offer gluten-free crust options. It’s even simple now to purchase no-carb frozen pizza dough at Walmart. But I have yet to see them tackle this simple and delicious cabbage crust.

To start, you will need the following ingredients:

4 cups of either sliced or chopped cabbage
1 small onion, diced
1 Tbsp. olive oil
1 Tbsp. butter
Salt and pepper to taste
3 eggs, room temperature and slightly beaten

Once you’ve gathered all the ingredients, pre-heat a large pan on your stovetop to medium heat. Add the olive oil and the butter. Once the butter has melted, add the diced onion and sauté for five minutes. Next, add the cabbage and season with salt and pepper.

Continue to cook until both the onions and the cabbage are tender. Remove from heat and place the mixture in a bowl to cool slightly.

While the cabbage is cooling, I gather the toppings.

My favorite toppings for this pizza recipe

While I love the taste of homemade tomato sauce, the truth is if I’m crunched for time, this is the first place I cut back. I’ve included my steps for a simple tomato sauce that I absolutely love, but the pizza will turn out great with store-bought pizza sauce as well.

My favorite toppings for this cabbage pizza recipe is chicken, sautéed with fresh garlic, red peppers, mushrooms, and spices.

Here is what you will need for the chicken toppings:

1 chicken breast, diced into pieces
4 garlic gloves, minced
1 large red pepper, diced
2 cups of mushrooms, sliced
1 Tbsp. of butter
1 Tbsp. of olive oil
¼ tsp of cumin
½ tsp of coriander
½ tsp of paprika
Salt & Pepper to taste

Reheat over medium heat, the same pan that you used to prepare the cabbage. Add butter, olive oil, and garlic. Sauté the garlic until it is tender and golden brown. Next, add the diced chicken and cook for 5 minutes. Add the cumin, coriander, paprika, salt, and pepper as the chicken lightly browns. Next, you will add the peppers and mushrooms and continue to cook until they reach your preferred tenderness. Set aside.

I am all about making as little mess as possible. That’s a big part of why I make the toppings before the tomato sauce. It’s the cooking I find enjoyable, not the clean up.

Here’s what you need to gather to make the pizza sauce:

1 jar of pizza sauce, or pesto sauce (which I used in mine)
1 Tbsp. of olive oil
1 large tomato, diced
2 garlic cloves, minced
1 Tbsp. of cilantro
⅛ tsp of cumin
¼ tsp of paprika
Salt & Pepper to taste

Using the same pan, heat the olive oil over medium-heat and sauté the garlic until golden brown and tender. Next add the tomato and spices. Cook until the sauce is thick and no water is left in the pan.

Time to assemble!

Preheat the oven to 350 degrees F.

Cover the pizza pan with parchment paper and spray it with olive oil to prevent the cabbage from sticking to the pan.

Pour the slightly beaten eggs over the cabbage and onion and mix well to form the gluten-free, keto-friendly crust. Make sure it is well mixed as the eggs are what bind the vegetables together.

Top the crust with a light coating of the tomato sauce, to much liquid will prevent the crust from holding its shape and the pizza will be soggy.

Next add the sautéed chicken, red peppers, and mushrooms. Top with 1 cup of shredded mozzarella cheese.

Place the pizza pan on the center rack of the preheated oven for 25 to 30 minutes.

Once done I like to sprinkle mine with some parsley before serving. It adds a pop of color and enhances the flavor.

Serve hot and enjoy!

Your shopping list for making this no-dough pizza recipe

Here is everything you will need to gather before you begin:

Pizza pan
Parchment paper
Sauté pan
3 Tbsp. olive oil
2 Tbsp. butter
4 garlic cloves
3 cups cabbage
1 small onion
1 large tomato
1 small red pepper
½ cup of mushrooms
3 eggs
1 cup mozzarella cheese
1 chicken breast
⅜ tsp of cumin
½ tsp of coriander
¾ tsp of paprika
1 Tbsp of cilantro
Salt & Pepper

What topping can you put on pizza?

I’ve added a few of my own special twists to this delicious keto, gluten-free pizza recipe. In the past, I’ve skipped the chicken for an easy meat-free vegetarian pizza.

For those who like their pizza a little heavier, substitute the chicken for a ground sausage or beef.

One of the best things about making pizza at home is all the little tweaks you can make specific to your tastes.

What is your favorite pizza topping?

Mediterranean

Moroccan Harira: The Classic Entrée

Updated on August 9, 2021August 10, 2021Leave a Comment

Cali2 min read

Moroccan food is popular across the globe, and for all the right reasons. The country has a lot to offer to foodies. One of the main factors that make Moroccan cuisine so unique is its heritage. Several dishes have been passed through the generations, and the Moroccan Harira is no exception.

This aromatic, balanced, and delicious dish is chock-full of diverse ingredients and flavors. It’s a classic Moroccan comfort soup made with lentils, chickpeas, and fresh herbs. You can also add tomatoes, meat, and spices to satisfy your cravings. Harira is served year-round in Moroccan households and restaurants.

What we absolutely love about Moroccan Harira is that you can make it gluten-free and vegan. Moreover, it can be served as an entrée or a full meal coupled with crusty bread or traditional Moroccan pastry called chebakia.

Here’s the complete, authentic recipe to make a great Moroccan Harira!

Ingredients

1 large Onion
3 Celery Stalks
2 tbsp. Olive Oil or Butter
3 tbsp. tomato paste
2 cup overnight soaked Chickpeas
3/4 cup soaked dry green lentils
1 cup Beef, chicken, or lamb roast slices (If Required)
9 to 10 cups water
½ cup Chopped fresh parsley and coriander each
1 tbsp. Ghee
Salt & Pepper to taste

For bringing consistency to the soup:

1 tbsp. all-purpose flour ( You can also use 1 tbsp. corn flour )
2 cups lukewarm water

Spice blend:

1 tsp. Paprika powder or red chili powder
1 tsp. powdered Turmeric
1/4 tsp Cardamom
1/2 tsp Cumin
1/2 tsp ground Ginger

A man soaking chickpeas to make Moroccan Harira

Method

Blend the celery stalk and onions in a blender.
Put your pot on medium heat; add the butter or olive oil.
Add the celery and onion blend and let it cook for a while.
Add water, chickpeas, lentils, tomato paste, meat slicing, herbs, and all the spices. Let it cook it for half an hour.
Add more water if the chickpeas need to be cooked more.
Mix the flour in water and add it into the pot while stirring.
Allow it to cook for at least five to seven minutes and top with ghee or butter for aroma
Serve with your favorite bread, lemon slices, and dates. Enjoy!

Want to learn more gluten-free and healthy Moroccan recipes? Head over to my healthy recipes blog, Cali Yum! You can also find delicious supper and lunch recipes.

Contact me for more details.

Supper

The Meat Lover’s Sunday Pot Roast

Updated on August 9, 2021August 9, 2021Leave a Comment

Cali3 min read

There’s nothing like a pot roast for a classic Sunday family dinner. It’s delicious and chock-full of nutrients.

Pot roasts speak of warmness and wholesomeness. Plus, you can make a hearty pot roast without spending too much on expensive beef cuts. What’s more, the leftovers can be used to make sandwiches, pita wraps, or stir-fry.

In this detailed blog, we’ve talked about all-things pot roast. So let’s dig in, shall we?

Digging Deeper: What is Pot Roast?

Before we move on to our pot roast recipe, let’s brush up on our knowledge about this classic beef dish for meat lovers. Sunday pot roasts are cooked at low temperatures, preferably in pressure cookers to achieve that juicy, tender, melt-in-the-mouth meaty texture.

Sunday pot roast ingredients on a white table

The slow-cooking technique helps the beef absorb the flavorful gravy. Serve it with some homemade garlic bread, mashed potatoes, or pita.

Here’s the recipe for a delicious Sunday pot roast:

Ingredients

1 whole Chuck Roast (About 1 Kg or 3 Pounds)
2 tbsp. Olive Oil
2 big, white Onions
6 to 8 crunchy carrots OR 1 dozen baby carrots
4 to 5 diced Potatoes
Salt and Pepper to taste
1 cup Beef Broth or Red Wine
3 cups Beef Stock
Fresh Thyme and Rosemary to taste

Directions

Choose well-marbled meat to achieve a good-looking pot roast. Marinate it with a generous amount of salt and pepper. Set aside.
Preheat the oven to 275˚. Turn on your stove on medium flame and put a large Dutch oven or a pot over it.
Add olive oil or butter.
Add diced onions, carrots, and potatoes into the pot. Fry the veggies until they’re golden brown.
You can add more olive oil if required.
Carefully lift the marinated chuck roast and place it into the pot.
Sear for a few minutes and plate it.
In the same pot, add beef broth to get the most of that grill-y flavor from seared meat and veggies.
Let the broth bubble and then proceed to place the chuck roast back into the pot. Pour in the beef stock or red wine and add the fried veggies. Sprinkle thyme and rosemary sprigs and cover it with the lid.
Roast it for about 3 hours in the oven. Adjust the duration if you’ve chosen a bigger beef marble.

Looking for more recipes online? Check out Cali Yum today! I’m Ahlam, a cooking and baking lover. I share nutritious and delicious healthy food recipes. You can also find gluten-free Moroccan or Mediterranean recipes on my recipe blog.

For more details, contact me today!

Vegan

3 Ways To Make Delicious Moroccan Salads

Updated on August 6, 2021August 7, 2021Leave a Comment

Cali5 min read

Salads can be made of many varieties, and they don’t always have to be a mix of croutons and lettuce. You can up your salad game by adding some spices and a fun Moroccan touch. From beans to carrots and chick peas, salads are healthy can be made in new and exciting ways. Check out these flavorful and delicious Moroccan salads that will soon become a dining table staple! Whether you’re hosting an anniversary dinner, planning a date night at home or simply cooking up a weekday meal, these salads will be the perfect sideline and will have your guests asking for more.

Bean Salad In Tomato Sauce

A very different approach to salads, bean salad without any green but a whole lot of tangy tomato sauce! Served as a side dish or even a filling salad, Loubia or Bean Salad is a widely loved dish in Morocco. This bean salad has a rich and creamy tomato base making it perfect to eat with chicken dishes or even fish. Serve it in a fancy dish and it’ll be the ultimate crowd pleaser.

Ingredients

1 cup cannellini beans (dried)
2 tsp olive oil
¾ cup tomato sauce
½ onions (chopped)
A handful of Italian parsley (chopped)
2 cloves garlic (crushed)
½ tsp turmeric
½ tsp salt
1 tsp cumin
¼ tsp red pepper (crushed)

Pour your dried beans in a pan and fill with 3/4^th of the way with water. Cook the beans until they’re soft to the touch.

In another large skillet, add your oil and let it heat up a bit before adding your chopped onions. Sauté the onions for 5 minutes or until the onions turn translucent. Pour in your tomato sauce, crushed garlic, turmeric, salt, red pepper, and cumin. Mix all the ingredients together with the heat on low.

Add the beans to the tomato sauce after 5 minutes of stirring and let the paste mix well with the beans. Don’t cook for longer than 10-15 minutes. And voila! You’re done with your bean salad in tomato sauce.

Moroccan Chickpea and Dried Fruit Salad

Want to make a quick salad that doesn’t require too much cooking on the stove? Then we have the perfect (and scrumptious) recipe for you! This chickpea and dried fruit salad with dressing is great to serve to guests or eat on a chilled out weekend. It’s super nutritious, crunchy and full of color! Enjoy this with some tortillas, or even grilled chicken for the perfect Moroccan experience.

Ingredients (Dressing)

1 tsp cumin seeds
1 tsp coriander seeds
3 tbsp lemon juice
½ cup olive oil
Salt to taste

Ingredients (Salad)

2 carrots
2 cups boiled chickpeas
3 dried apricots (sliced)
4 dried figs (sliced)
1/3^rd cup toasted almonds (sliced)
Fresh mint (coarsely torn)

Let’s start with the dressing. In a skillet, add the seeds and heat them over a low flame. Once toasted, grind them with a mortar. Add the ground seeds alongside the rest of the ingredients into a bowl and store them aside for your salad!

For the salad, peel the carrots into long ribbons that fall into a bowl. Add the chickpeas into the same bowl alongside a few tablespoons of the dressing. Mix with hands! Once everything is well mixed, scatter your dried fruits and almonds with the delicious dressing, and you’re good to go!

Pro tip: You might want to make some extras, as this dish will surely be wiped out before you know it!

Moroccan Carrot “Zaalouk” Salad

Carrots are an excellent source of fiber, vitamins, biotin, potassium, lutein, and antioxidants. You can snack on them during those midnight hunger runs or turn them into a full dish. In Morocco, Zaalouk salad is served as a side dish with some protein like chicken or fish. Some even enjoy it with toast as a quick and healthy snack. The best part about this carrot salad is that it’ll be ready in less than half an hour! You can make it for family lunches, pool parties, or even picnics!

Before we dive into the recipe, let’s learn more about what ZAALOk is. This is a popular Moroccan salad, especially in Al Maghreb. It’s usually made with eggplant and similar base ingredients. The Arabic translation for Zaalouk is “purée.

For this recipe, all you need is your trusty instant pot and a sturdy potato masher.

Ingredients

1 lb carrot

4 cloves garlic

5 tablespoon olive oil

3 tablespoon lemon juice

1 tablespoon cilantro

1 tablespoon parsley

1 tablespoon salt

1/2 tablespoon paprika

1/2 tablespoon cumin

1/8 teaspoon cayenne pepper

1/4 cup water

Begin by giving the carrots a good wash and then peeling off their skin. Then, cut them into roll cuts, even oblique will work. Put the instant put on and gradually add olive oil, garlic, chopped carrots, and spices (paprika, cayenne pepper, and paprika). Let it cook for about 10 minutes until the carrots become soft. You can work other your main course while the carrots are cooking. When the timer rings, slowly open the pot to let the steam release. Use your masher or fork to mash these carrots. You’ll notice that upon mashing, the carrots will release some water. Don’t worry, all you have to do is turn the flame on again and let it sauté until the water completely dries up. Then add chopped cilantro, parsley, and lemon! You can enjoy this salad while it’s still piping hot or put it in the refrigerator if you want a cold salad. It has a blend of spices and a creamy texture making it perfect for grilled chicken or even fish.

Moroccan recipes are lip-smacking delicious and super healthy. Want more Moroccan salad recipes that leave your family and friends complimenting your cooking? Keep reading the helpful (and delicious) blogs on Cali Yum. Contact them today if you have any questions about the ingredients or want to drop suggestions!

Gluten-Free

Gluten-Free Recipes Your Children Will Love

Updated on August 6, 2021August 6, 2021Leave a Comment

Cali5 min read

Let’s face it, as mothers we’ve all tried to trick our kids into eating their greens or cut down on chocolates but have been only fairly successful. Delicious food will even make even the pickiest eaters lick their plate clean. If you’re a stressed mama with a gluten intolerant child, check these delicious recipes out that will leave them wanting more!

Healthy Butter Chicken

Filling, hearty and healthy, this butter chicken is easy to make and a much healthier option than what you would get at your local restaurant! It’s power packed with protein, vitamins and other essential nutrients, so you’ll never have to compromise on health for taste.

Ingredients:

1 tbsp unsalted butter

450 g roughly chopped chicken thigh

1 finely diced onion

1 crushed garlic clove

2 tsp grated ginger

1 tsp cumin

2 tsp garam masala

½ tsp cardamom

1 tbsp coriander

1 tin diced tomato

3/4^th cup chicken stock

½ cup Greek yogurt

1/4^th cup low fat cream

2 cups steamed rice

Heat a pan and add half your stick of butter and let it melt. Add chicken and onions and let them brown. Set aside once they have browned.

Lower the heat and add in your ginger, garlic, cumin, garam masala, cardamom, and coriander. Cook for 2 minutes and then add your chicken back into the pot with the diced tomatoes and chicken stock. Bring to a boil.

Reduce heat and add yogurt and cream, letting the mixture simmer. Serve with rice to your kids and watch them enjoy their meal! This is also a great option for family dinners or a friends’ get-together. It’s healthy, rich, and oh so delicious!

Lemon Muffins

Baking is a great way to bond with your kids, especially if you’re baking them these delicious coconut lemon muffins! They’re super easy to make and turn out perfect every single time. Get your aprons ready, and set the oven for lemon muffins that’ll be a hit!

Ingredients:

2 cups gluten-free all-purpose flour with xanthan gum

1 1/3^rd cup unsweetened dried coconut

1 tsp gluten free baking powder

½ tsp baking soda

½ tsp sea salt

1/4^th tsp. gluten-free turmeric

4 eggs

1 cup granulated sugar

½ cup oat milk

Juice of 1 large lemon

Zest of 1 large lemon

1 tsp vanilla extract

Start by preheating your oven to 350 Fahrenheit and line your muffin tray with parchment paper. Whisk together your dry ingredients, namely flour, dried coconut, baking powder, baking soda, salt, and turmeric.

In another bowl, use an electric beater to whisk your eggs and sugar. Then add your milk and mix until it dissolves. Lastly, add your olive oil, lemon zest, lemon juice, and vanilla extract and mix until creamy.

Stir in the dry ingredients into the creamy mixture. Pour the batter into your muffin tin and pop it in the oven to bake for 30 minutes or until done. Set them aside to cool, and you have delicious, gluten free and healthy muffins for teatime!

If you’re looking to add a fancy element to these, whip up some fresh cream and add some icing sugar for a light, airy frosting. Pipe them around and add some candied lemons and saved coconut as toppers. This will be a fun baking activity for you and your little one on the weekend.

They can even take these to school to share with their friends or have a fun family baking day with the other kids. Watch them devour these cupcakes in no time.

Pro tip: Make an extra batch because they’ll be wiped out before you know it!

Refreshing Carrot Salad

Fresh carrots ready to be cut for a nutritious salad.

For days when you don’t have time to run to the grocery store, this refreshing carrot salad will be your saving grace. It’s light, filling, crunchy, and super delicious. You don’t need any fancy ingredients, just some pantry staples and you’ll be good to go! Carrots are rich in beta-carotene, which helps in keeping your eyes healthy.

Ingredients

1 lb. Carrots:

4 Garlic cloves: 4

5 Tablespoons Olive oil

1/2 lemon juice (freshly squeezed):

1 Tablespoon, finely chopped Cilantro

1 Tablespoon, finely chopped Parsley

1 Tablespoon Salt

½ Tablespoon Paprika powder

½ Tablespoon Cumin

1/8 Tablespoon Cayenne Pepper:

¼ cup Water

Begin by peeling the carrots and giving them a good wash to remove any dirt particles. Next, cut them into small oblique pieces, commonly known as roll-cut. Once cut, toss them in the instant pot along with the other ingredients as well as the water. Set the pot for 10-15 minutes for the carrots to cook well. You can use this time to watch an episode of your favorite TV show or spend some quality time with your child.

When you hear the timer, simply turn the instant pot off and open it to release the steam. Once it’s cool and safe to touch, mash the carrots with a potato masher or even a fork will do the trick.

It’s important to remember that you might notice some water releasing from the carrots while they’re being mashed. All you have to do is turn the pot on again and let it cook until the water dries.

And that’s it! You’ll have a rich, nutritious, creamy, and colorful carrot salad ready to be served! Top it with some chopped cilantro, parsley, and lemon juice! This is will be something your children will surely enjoy. If you’re looking to add a fun element to this dish, you can use some black beans to make a smiley face on the bowl and add the greens as the hair!

What are you waiting for? Pick your favorite recipe and surprise your kids today! Get more lip-smacking gluten free recipes from Cali Yum! We always try to add as many delicious healthy food recipes for you and your family. Contact us today for any queries.

Mediterranean

Refreshing Orange Lettuce Salad

Updated on July 27, 2021July 7, 2021Leave a Comment

Cali2 min read

The best afternoon pick me up snack or guilt free dessert!

This orange lettuce salad is refreshing, satisfying, energizing, and bursting with vitamins and minerals. With it’s mild flavor it makes it easier to add lettuce to any green smoothie without impacting the taste.

The Chlorophyll in Romaine Lettuce reduces the risk of developing liver and colon cancer, in addition it is the healthiest ingredient of weight loss diets.

The combination of romaine lettuce and oranges makes a delicious, refreshing and guilt free dessert or treat with it’s high levels of Vitamin C, a potent antioxidant that boosts our immunity to everyday viruses and infections such as common cold.

This salad is a spring treat, the best part that I loved were my mom’s salads, she was very creative in combining sweet and salty for a subtle and aromatic flavors.

Orange Blossom Water Nutrition facts

Orange blossom water is a clear, perfumed water distilled from fresh bitter-orange blossoms (blooms once in the spring time), and has been infused with its essential oils during the extraction process. As a result, the water has a rich aromatic citrus scent and a strong irresistible orange flavor.

With it’s distinctive flavor, orange blossom water has been commonly used in sugar syrups that can be drizzled over pastries and fruit salads to provide a hint of flavor in North Africa, Middle East and some European countries.

Because of the sweet floral citrus notes of the orange blossom water, it has been also used in savory recipes, especially spicy food and marinades.

In Morocco, we sometimes used it as a beauty item, as a toner for face and neck and to rinse hair, hands, and feet. We also used it as a soothing bath, a hand freshener to greet our guests, and an air freshener.

Ingredients

One fresh orange peeled and cut in small pieces or as you desire
1/2 cup of one fresh squeezed orange
6 fresh romaine lettuce
2 tablespoon of orange blossom water, substitute with 1/2 teaspoon orange zest if not available

I normally add a little by little of lettuce to enjoy the heavenly flavors of orange and orange blossom water with lettuce combination and to conserve the crunchiness of lettuce to last longer.

Please enjoy!

Mediterranean

Gluten Free Peanut Butter n’ White Chocolate Treats

Updated on July 7, 2021July 7, 2021Leave a Comment

Cali5 min read

Being on a restrictive diet means you have to give up on many of your favorite foods and add a bunch of healthier options in your diet that fit the criteria of your dietary limitations.

However, it’s easier said than done. For people on a gluten-free diet, this means giving up on almost everything delicious, from bread and pizza to cakes, cookies, and muffins.

While there are several gluten-free alternatives available for savories that also taste good, the majority of the gluten-free desserts taste terrible – like soggy cardboard. And surely, no one wants to experience that taste after one attempt, which is why most people on a gluten-free diet skip on desserts completely. But what’s life without desserts?

As someone aptly said, “Desserts are the fairy tales of the kitchen, a happily-ever-after to supper every meal.”

For people with a sweet tooth, life without desserts is as bland and boring as food without salt. But, not anymore! Because we’re here to bring excitement back into your life with a quick and simple gluten-free dessert recipe that tastes just as good (if not more) as your regular sweet treats.

Satisfy your sugar craving, make your meals exciting again, and bring light back into your life with our delectable gluten-free peanut butter and white chocolate treats.

5-Ingredient Gluten-Free Dessert to End Your Meals on a Sweet Note

A twist on classic peanut butter cups, these gluten-free peanut butter n’ white chocolate treats will be the perfect end to your meals. The nutty, slightly salty, and earthy flavor of peanut butter combined with the creaminess and sweetness of white chocolate will create a brilliantly complex riot of flavors in your mouth.

Try out this lip-smacking, no-bake gluten-free dessert to satisfy your sweet tooth. This recipe is also a lifesaver when you have invited guests over for dinner or on dinner parties when you’re left with no time to make a gourmet dessert that takes hours to get ready. This gluten-free dessert gets ready in under half an hour and only requires five ingredients. It’s simple and delicious than any fancy sweet.

Here’s all that you need to whip up this scrumptious, melt-in-the-mouth sweet treat:

White Chocolate: 3 cups
Peanuts: 1 ½ cups
Biscuits (any of your choice – I used gluten-free Graham Crackers): 1 cup
Instant Coffee: 1 ½ Tablespoon
Milk Powder: 1 TablespoonDirectionsIn a medium-sized skillet, roast peanuts in a tablespoon of vegetable oil on medium-low heat. When the peanuts are well-roasted, take the skillet off the heat and let them cool. In a food processor or blender, grind the roasted peanuts until they form a thick, fine paste – just like peanut butter. Transfer the homemade peanut butter into a bowl and set aside.
Add biscuits and instant coffee in a food processor and grind until the biscuits are finely crushed (powdered).

Add white chocolate in a bain-marie, and continue to stir it until it is melted. Mix peanut butter in the melted chocolate and then add the biscuit and coffee mix and the milk powder. Continue to stir the mixture until all the ingredients are incorporated.

Using a spoon, scoop the mixture into silicone candy molds. You can use any shape of molds.

Place the molds in the freezer for about 15 minutes.

When the mixture is fully set, take out from the freezer and de-mold. Ta-da! Your delicious and gluten-free peanut butter and white chocolate treats are ready!

Serving Suggestion

Drizzle melted chocolate or caramel sauce on top of the sweet treats just before serving!

Storage Advice

If you’re one of those people like me who cannot even survive a day without eating something sweet, we recommend making a large batch of these peanut butter chocolate treats and once they are frozen, store them in an airtight box in the freezer.

Take them out of the freezer and leave on the kitchen counter for 2 to 3 minutes before consuming.

Recipe Alteration/ Modification Tips
- If you want to shorten and simplify this recipe even further, you can use store-bought peanut butter instead of making your own at home.
- If you are lactose intolerant, avoiding dairy for any reason, or just want to make this dessert a little healthier, you can swap milk powder with equal amounts of protein powder.
- For biscuits, you can also use gluten-free graham crackers. Pamela’s Products has the largest variety of gluten-free graham crackers. Some other brands that offer gluten-free crackers include Schär and Kinnikinnick.
- Don’t have a bain-marie at home? No worries! Create your own double boiler by placing a heatproof bowl over a pot of boiling water. Add chocolate in the bowl; the heat from the boiling water beneath will melt the chocolate.
- If you are not a fan of white chocolate, you can swap it with milk chocolate or dark chocolate if you want to convert it into a healthier dessert.
Satisfy Your Sweet Tooth without Ruining Your Gluten-Free Diet

Whether you have celiac diseases, gluten-sensitivity, or just following a gluten-free diet because it’s the new ‘health trend,’ this recipe is a must-try. You can even try it with regular ingredients if you’re not on a restricted diet. We can bet that you’ll love it. These peanut butter chocolate treats are an instant hit among people from all age groups – children to grannies. So, do give it a try and let us know how you find it in the comments section below. We would love to hear from you!

Gluten-Free

Quick, Healthy, and Refreshing Carrot Salad Recipe

Updated on July 27, 2021July 7, 2021Leave a Comment

Cali5 min read

[wprm-recipe-jump]

A young women cutting carrot for salad

For most people, the word salad conjures up the image of a bland mix of vegetables that people eat, day in and day out, when trying to lose weight.
Even though salads have come a long way from their humble beginnings, those boring versions of it still exist (think of the salad bar in your school).
This is why we thought it would be a good idea to share a salad recipe that’s simple, quick, healthy, refreshing, and above all, delicious.

Quick and Healthy Carrot Salad

A carrot salad? What’s so special about that? Anyone can make it!
That’s what you’re thinking, right?

Well, you’re sort of right! Carrot salad is one of the easiest ones out there – anyone can make it (we would be lying if we told you otherwise). But, can you make a salad that doesn’t feel like an afterthought? Something that’s prepared at the last moment to go with your elaborate main course? The one that people go back to for a second helping? You will be able to present your guests with such a salad after reading this article because the carrot salad recipe that we have for you today is a total hit.
Serve it as an appetizer, side, or entrée (to healthy enthusiasts), this light, refreshing, and delectable carrot salad never disappoints anyone. Now let’s get to the recipe without further ado

Nutritional Profile of Carrots

One serving = Half a cup of carrots contain:

Calories – 25 (Only!)
Carbohydrates – 6 grams
Fiber- 2 grams

One serving of carrots supplies you with:

Vitamin A – 73% of RDA
Vitamin K – 9% of RDA
Potassium and Fiber – 8% of RDA
Vitamin C – 5% of RDA
Calcium and Iron – 2% of RD

Carrot Salad Recipe

This recipe doesn’t call for any fancy ingredients, so you don’t have to pay a trip to the grocery store before making this salad. You only need a bunch of pantry staples to toss up this delicious low-calorie salad in minutes…

Ingredients

Carrots: 1 lb.
Garlic cloves: 4
Olive oil: 5 Tablespoons
Lemon juice (freshly squeezed): 1/2 lemon
Cilantro: 1 Tablespoon, finely chopped
Parsley: 1 Tablespoon, finely chopped
Salt: 1 Tablespoon or as per your taste
Paprika powder:: ½ Tablespoon
Cumin: ½ Tablespoon
Cayenne Pepper: 1/8 Tablespoon
Water: ¼ cup
Carrot Salas
- 1 lb carrot

Preparation

Peel and wash the carrots and cut them into oblique pieces (also known as roll-cut).

Transfer carrots to an instant pot and add all the remaining ingredients, including water. Set the instant pot on 10 minutes and let the carrots cook.

Once the timer goes off, turn off the instant pot and carefully open it to let the steam release. Pound or mush the carrots with a potato masher or fork.

Since carrots have a high water content, you’ll see some more water releasing as you mash them. Don’t worry – just turn on the instant pot again and set it on sauté. Cook the carrots until the water dries up. Turn off the heat.

Serving

This carrot salad can be served both hot or at room temperature.

Add chopped cilantro, parsley, and lemon to the salad just before serving. Give it a quick toss and transfer to the serving bowl/plate.

Ta-da! There you have it – easy-breezy, fool-proof, nutritious, fresh, flavorful, and healthy carrot salad recipe that will be a delight for your taste buds.

Recipe Alteration/ Modification Tips

Don’t have an instant pot? No worries! Use a pressure cooker instead (the cooking time will remain the same).
You can also add some nuts to the salad to improve its nutrition and flavor profile. Raisins, in particular, go well with carrot salad. If adding nuts or raisins, add them at the end with cilantro and parsley.
While the quantity of spices mentioned above is perfect for this recipe, you can alter them a bit according to your taste. However, make sure not to add too much spice; they will overpower the natural flavor of carrots.

This Carrot Salad Has a Lot More than Flavor to Offer – Top 5 Benefits of Incorporating Carrots in Your Diet

Carrot salad is a great way to increase your intake of this highly nutritious and beneficial vegetable. Carrots are packed with many vitamins and minerals that are beneficial for health. They are also considered one of the best resources for beta-carotene, which your body converts into vitamin A, and are also packed with antioxidants. Due to their powerful nutrient profile, carrots offer a wide range of health benefits. Here are the top five health benefits of carrots that make them worth adding into your diet:

They are great for your eyes and help protect them from sun damage and age-related macular degeneration. Consumption of carrots also significantly reduce the chances of cataracts.
The wealth of antioxidants found in carrots can help reduce the risk of certain types of cancers.
Antioxidants are great for the heart. Carrots also contain potassium, which helps keep the blood pressure within a healthy range.
Carrots contain vitamin C – a well-known immunity booster. Vitamin C also helps your body utilize iron.
Fiber present in carrots helps improve digestive health and ensure normal bowel movement.

We all know that vegetables are good for health, but most of us have a hard time meeting our daily vegetable requirements. Eating salads is great for ensuring that you and your loved ones have a good amount of veggies in your diet.

Try out this quick and simple carrot salad recipe to fuel your body with many powerful nutrients. Do let us know how you find it! Cutting carrots for salad

Gluten-Free

Healthy Butter Chicken

July 7, 2021July 7, 2021Leave a Comment

Cali1 min read

Healthy Butter Chicken Dinner

Filling, hearty and healthy, this butter chicken is easy to make and a much healthier option than what you would get at your local restaurant!

Ingredients

1 tbsp unsalted butter
450 g roughly chopped chicken thigh
1 finely diced onion
1 crushed garlic clove
2 tsp grated ginger
1 tsp cumin
2 tsp garam masala
½ tsp cardamom
1 tbsp coriander
1 tin diced tomato
3/4 cup chicken stock
½ cup Greek yogurt
1/4 cup low fat cream
2 cups steamed rice

Heat a pan and add half your stick of butter and let it melt.
Add chicken and onions and let them brown. Set aside once they have browned.

Lower the heat and add in your ginger, garlic, cumin, garam masala, cardamom, and coriander.
Cook for 2 minutes and then add your chicken back into the pot with the diced tomatoes and chicken stock. Bring to a boil.

Reduce heat and add yogurt and cream, letting the mixture simmer.
Serve with rice to your kids and watch them enjoy their meal!

Potato Tuna Pie

Updated on April 7, 2023May 14, 2020

Cali1 min read

The Ultimate Comfort for Cold Nights

Gluten-FreeMediterranean

Potato and Tuna Pie – The Ultimate Comfort Food for Cold Winter Nights

Updated on April 12, 2022May 14, 20201 Comment

Cali6 min read

When it is cold outside, there is nothing better than cozying up by the fire with your loved ones and enjoy a good, hearty, comforting home-cooked meal. Let’s take a nostalgic trip down memory lane to the comforting food memories of childhood associated with grandma’s kitchen and recreate one of the most classic dishes most of us (if not all) have grown up eating – Potato and Tuna Pie!

A cross between Shepherd’s pie and fisherman’s pie, potato and tuna pie is the perfect choice for cozy winter nights at home as well as for when you have friends over. It also does great as entrée on a festive holiday dinner (the season is just round the corner).

This good ol’ pie also makes a perfect dinner for those weekend nights when you’re running out of groceries and are too lazy to go buy some – most people have canned tuna in their pantries. If you’re not one of those people, it’s time you start stocking up on canned tuna. It’s literally a lifesaver on stressful, busy days.
Today, let’s transform a can of tuna into a creamy, cheesy dinner, just under an hour, that will brighten up the gloomy winter days. Its comfort food at its best!

Quick and Easy Potato and Tuna Pie Recipe

If you have never made potato and tuna pie on your own before, you may be surprised to know that this mouth-watering dish only requires pantry staples. Here’s all that you need to whip up this warm, rich, creamy, and cheesy pie that melts in your mouth and leaves you in a food coma:

Pro-Tip

Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture.

Serving Suggestions

If you don’t want to play with the original recipe, you can also sauté the vegetables separately and serve them on the side. Use a mix of peas, carrots, and beans.
Pair up with a glass of wine to convert this humble dish into a restaurant-quality meal.

How to Store Potato and Tune Pie?

Cover the pie dish with plastic wrap or aluminum foil and refrigerate. The pie will keep for 2 to 4 days in the fridge. However, if you want to store the leftover for longer or make a large batch, store the pie in an airtight container in the freezer. Use multiple small containers if you are not going to consume it all at once.

Recipe Alteration/Modification Tips

Here are a few suggestions and ideas to alter or modify the recipe according to your taste, without compromising its rich, creamy flavor:

You can increase the quantity of tuna if you like to add more protein to the dish.
Those who don’t like canned tuna or do not have it can replace it with any other fish of their own choice. Salmon would make a great substitute for tuna. Simply cook or bake a fillet of salmon with a little bit of salt and olive oil, shred it, and then add to the pie. You can even replace fish with ham or bacon.
You can also improve the nutrient profile of this hearty dish by adding some veggies in it. While you can add vegetables of your choice, peas and carrots will go well with it.
If adding veggies, cook them with potatoes and onion. Depending on how much vegetables you are using, you may also need to increase the number of eggs by one or two.

Warm, rich, hearty, flavorful, and packed with cheesy goodness, this delicious potato and tuna pie will leave everyone licking their spoons! Do try it out and let us know how you find it.

Potato Tuna Pie

The Ultimate Comfort for Cold Nights

6 Large White potatoes (Cut in small cubes )
1 Large Yellow onions (Diced)
2 tbsp Cilantro (Finely chopped)
2 tbsp Parsley (Finely chopped)
6 Eggs
1/2 tbsp Ginger
1 tsp Garlic powder
1 tbsp Salt
6 tbsp Olive Oil
1/2 tsp Black Peeper (Freshly ground )
1 tsp Turmeric
1 Can Tuna (Preferably in water)
1 Cup Mozzarella cheese (Shredded)
1 Cup Cheddar cheese (Shredded)

In an oven-proof skillet, heat two tablespoons of olive oil on medium-low heat. Once the oil is hot, add chopped onions and sauté them for about three minutes. Now add cubed potatoes to the pan and continue to sauté the vegetables until they are tender, brown, and crisp.

Once potatoes are cooked, add all the spices, mix well, and cook for another five minutes. Be careful at this stage, and continue to stir the mixture to make sure the spices do not burn. Take the skillet off the heat and let the mixture cool down a bit.

Open the can of tuna, drain its water, and then shred the fish using two forks. You can also cut tuna into small pieces with a knife. Set aside!

Crack eggs in a large bowl, beat them lightly. Add salt and pepper (to taste), cilantro, and parsley and give them a whisk. Now add the onion and potato mixture into eggs and mix everything well.
Preheat the oven to 350°.

Take the skillet you used for cooking onions and potatoes. Add one tablespoon of olive oil and spread it evenly on the base of the pan. Pour half of the egg and potato mixture in the pan and cook it for about five minutes on medium heat. Take the skillet off the heat and sprinkle the tuna, followed by mozzarella and cheddar. Pour the remaining half of the egg and potato mix on top.

Transfer the skillet to the preheated oven and let it cook for about 15 minutes or until it is firm. Viola! Your scrumptious potato and tuna pie is ready to be devoured! Grab a spoon and dig in!

Use a cake pan instead of a skillet to assemble the pie to reduce the cooking time even further. Make sure to grease both its base and the sides before pouring in the egg and potato mixture.

Gluten-FreeLunchMediterraneanSupper

Incredibly Delicious Moroccan Carrot “Zaalouk” Salad

Updated on October 12, 2021April 20, 2020Leave a Comment

Cali3 min read

In Morocco, we serve Zaalouk salad as a side dish with fish, chicken, or just toast as
an afternoon healthy snack. This yummy carrot salad can be prepared in less than 30
minutes.

Zaalouk…

Is a Moroccan salad, very popular throughout Al Maghreb, which is always prepared
with eggplant and similar base ingredients. In Arabic, Zaalouk means “purée” or
something soft.

Make your own Moroccan salad with my Zaalouk salad recipe!

Carrot is a favorite for both foodies and dieters alike. It’s a versatile root vegetable, a good source of vitamins, minerals and fiber, and pairs well with many foods (not to mention our fingers ?).

Let’s talk about some amazing carrot facts:

Carrot used to be purple before the 17th Century.
In the 16th Century Dutch growers cultivated modern day orange carrot by taking mutant strains of the purple, yellow and white carrots and develop them into the sweet, plum, orange variety we have today.
Carrot is crunchy, tasty and highly nutritious.
Carrot is a weight loss friendly food.
A good source of beta-carotene, fiber, vitamin k1, vitamin A, biotin, potassium, vitamin B6, lutein and antioxidants.

Pectin…..

Is the main form of soluble fiber in carrots; soluble fibers can lower blood sugar by slowing down the digestion of sugar and starch, and feed the friendly bacteria in the gut.

Cellulose…..

Is the main form of insoluble fiber in carrots, but also hemicellulose and lignin; insoluble fibers reduces the risk of constipation and promotes regular and healthy bowel movement.

Lutein…..

One of the most common antioxidant in carrots, predominantly found in yellow and orange carrots and is important for eye health.

Immune function….

Vitamin C is another antioxidant that carrots provide, which help our body fight disease and keep it healthy. If you want to know what are antioxidants, and how do they work? Learn here.

My mom has either to make carrot juice or salads, she never missed it from our lunch salads selection. She tried her best to persuade me to eat it often, because it will help me see in the dark. And yes for real, I grow up loving carrots…

I made this carrot salad very quickly in my instant pot 10-in-1, I purchased it last year during Black Friday sale, and I really love it…..I can easily make lunch or dinner in no time.

Delicious Carrot Salad

1 lb. carrot
4 cloves garlic
5 tablespoon olive oil
3 tablespoon lemon juice
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon cumin
1/8 teaspoon cayenne pepper
1/4 cup water

Peel off carrot skin and cut it either oblique or roll cut.
Add olive oil to the instant pot or pressure cooker, carrot, garlic and all spices.
Set instant pot at pressure cooker, custom 10 mins.
Once time is up, open safely the pot and mash carrots with the masher or fork.
Since carrot is composed of water, there will be some water remaining inside the pot just set the pot to sauté.
Once water is all evaporated then add cilantro, parsley and lemon.
Allow the salad to cool down or serve hot as preferred.

Please enjoy!

By Ahlam

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Pro-Tip

Serving Suggestions

How to Store Potato and Tune Pie?

Recipe Alteration/Modification Tips

Potato Tuna Pie

Zaalouk…

Let’s talk about some amazing carrot facts:

Pectin…..

Cellulose…..

Lutein…..

Immune function….

Delicious Carrot Salad

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