My good friends and family that know me well know that I love pizza. It is absolutely one of my favorite foods of all time! I’m always trying to find ways to make it a little healthier and have experimented with many homemade pizzas. I have always wanted to make cauliflower pizza crust and I finally got around to it. It turned out really good. My family couldn’t even tell it was cauliflower!
Here’s the recipe:
First start with 2 cups of cauliflower finely chopped (I used my Blendtec but a food processor would work great too). I microwaved it for 4 minutes until it was soft. Then I put it in a kitchen towel and rang it out to get all the moisture out of it. Next I added one egg, approximately a 1/4 cup of Parmesan cheese and some seasoning (garlic, oregano, basil, chives, about a tablespoon each). Mix well with your hands and spread out on a pizza stone. Bake on 450° until golden (about 11-15 minutes). Then top with sauce and your favorite toppings and bake for another 7-9 minutes, or until done. Cut into slices and enjoy. The good news is it is also gluten-free so my celiac friend could enjoy it with our family too.
Coach Lora Erickson
Want to learn more about adapting recipes and healthy eating? Take a class or schedule a consultation session with Coach Lora, firstname.lastname@example.org Running & Triathlon classes are also available.
This is super easy and yummy! This is one of our family favorites. Great source of protein too! Enjoy!
Coach Lora Erickson
Want to learn more about Nutrition? Take a class from Coach Lora Erickson. To learn more message her directly at email@example.com
Next Class: February 24, 2016 in Davis County, Utah.
I am a big fan of Pinterest and have found a lot of great and healthy recipes there. Including smoothies, salad and main dishes. I have also created some inspiration, fitness, running and triathlon boards. Check out my boards
Easy Quinoa Enchilada Casserole
1 – 15 oz can black beans with liquid
1 – 15 oz can corn with liquid
1 – 4.5 oz can green chilies
2 cups bottled tomatoes
1/4 cup chopped fresh cilantro
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
2 cups quinoa rinsed, not cooked
Mix everything together. Bake on 375° for 60 minutes. Top with cheese for the last five minutes (optional) Serve with fresh tomatoes, avocado & sprigs of fresh cilantro Enjoy! #Vegetarian #glutenfree #Healthy #foodie #recipe #blonderunnertips
Notes: If I were to make it again I would add sauted onions and garlic for even more yummy flavor. Enjoy.
Want to learn more about nutrition? Take the Endurance Nutrition Class. Message Coach Lora Erickson for details, firstname.lastname@example.org
Original Periscope Broadcast Nov. 3, 2015
I wanted to take the opportunity to introduce myself on video for those that haven’t met me in person or live in other states. This is my first video blog, but I plan to do many more and share tips and information about health, fitness, nutrition, running and my triathlon journey with you. Please subscribe to my YouTube channel.
Coach Lora Erickson
When I was young I could be seen with a towel draped over my shoulders running across the yard with my arms stretched out in front of me under a blue sky in hopes of taking flight. I believed that if I tried hard enough I could fly. After many weeks of failed attempts I came to the realization that if I wanted to take flight I would have to do it on a jet plane. But even though I have tucked away those childish fantasies and I may not have the super powers I had hoped for, I will have to settle for a secret weapon. If Captain America had a shield, I figure, I could certainly give a weapon a try. So, what is my secret weapon you ask? Super-foods!
If you are like me, you value your time and adding anything extra to the hustle and bustle of a busy family life with children, demanding training and work obligations seems daunting; then I am here to tell you it can be much easier to eat right if you incorporate “super-foods” into your daily diet. Like with any other habit, small changes repeated overtime can become powerful secret weapons later.
So what are super-foods you ask? Super foods are foods that are well known for their nutrient properties. Some I would house in my arsenal of “super-foods” would be; kale, spinach, broccoli, fish, eggs, nuts, natural fruits, legumes just to name a few. Because there are so many of these foods, I couldn’t possibly cover them all here, but I do want to share one of my family’s favorite super-foods and some recipes with you.
Quinoa (Keen-wah) is often considered a “grain” or “seed” from South America and is quickly becoming more popular in America. My husband and kids like this “bird seed” because it does resemble birdseed as it is a small grain. Quinoa is very versatile and can be used in sweet or savory dishes and is packed with high quality protein/amino acids as well as other important nutrients like iron. Despite its higher carbohydrate content it is considered a low glycemic index and gluten-free food. It is also high in natural fiber. Please enjoy the Vegetarian Quinoa Salad and Berry & Wild Honey Breakfast Quinoa. Note: These recipes are great for those that have wheat allergies.
Coach Lora Erickson
Coach Lora Erickson aka Blonde Runner is a certified running coach located in Bountiful where she resides with her husband and four children. She has been coaching runners and triathlons for over 18 years and enjoys the opportunity to work with beginners. To learn more or find these and other recipes visit BlondeRunner.com
Coach Lora’s Vegetarian Quinoa Salad
This is a salad I often have for lunch. It’s quite tasty and healthy. Enjoy.
1 cup quinoa
3 cups water
Dash of lemon juice
Dash of vinegar (sometime I use white, other times balsamic)
2 cloves garlic, minced
1 large tomato dices (fresh from the garden – yum)
½ cup diced cucumber
¼ cup finely chopped white or purple onion
¼ cup fresh chives from the garden
Fresh herbs to taste, minced (cilantro or basil is good)
1 Tablespoon canola or olive oil
Salt and pepper to taste
Rinse quinoa well (*important) and add the water. Bring to a boil and reduce heat, cook uncovered for about 10-15 minutes until all the liquid is absorbed. Rest and cool for a few minutes then stir in the garlic, onions etc and veggies. Enjoy. So yummy (and healthy)!
Lora’s Berry & Wild Honey Breakfast Quinoa
This recipe got two thumbs up from my taste testers (my kids). So, it will stay on our menu. They really like “bird seed” as they like to call it. LOL Enjoy. ~ Coach Lora Erickson
½ cup quinoa ½ cup low-fat milk (soy milk works well too) 1 cup water ½ teaspoon of cinnamon Dash of vanilla extract Drizzle of wild honey ½-3/4 cup berries (fresh or frozen works – I like to use several different kinds of berries at once)
Rinse quinoa well (*important) and add the milk and water. Bring to a boil and reduce heat, cook uncovered for about 10-15 minutes until all the liquid is absorbed. Rest and cool for a few minutes then stir in the spices and vanilla. Top with berries and drizzle with honey and enjoy for a healthy and warm breakfast.
My son made this little video for me. He couldn’t find a swimmer or cyclist but I think it turned out great! Thanks Scott!
aka Coach Lora Erickson “Blonde Runner”