Blonde Runner Cauliflower Pizza Crust Recipe

October 11, 2016 by  
Filed under Health Classes, Main Dishes, Nutrition, Recipes

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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

BlondeRunner.com

Want to learn more about adapting recipes and healthy eating?  Take a class or schedule a consultation session with Coach Lora, theblonderunner@gmail.com Running & Triathlon classes are also available.

cauliflower-pizza-crust-with-pepperoni-10-10-2016

Easy Red Beans & Rice Recipe

This is super easy and yummy! This is one of our family favorites. Great source of protein too! Enjoy!
Coach Lora Erickson
BlondeRunner.com

View on Instagram @theblonderunner

 

 

 

 

Easy Red Beans & Rice Recipe2 cans low sodium kidney beans with juice 1 can water 2 cloves minced garlic 2 tsp….

Posted by Lora Heyl Erickson on Monday, February 8, 2016

Want to learn more about Nutrition? Take a class from Coach Lora Erickson. To learn more message her directly at theblonderunner@gmail.com
Next Class: February 24, 2016 in Davis County, Utah.

Recipes on Pinterest

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

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If you want to learn more about nutrition. Take the Nutrition for Endurance Athletes class. Message Coach Lora Erickson for details, theblonderunner@gmail.com

Easy Quinoa Enchilada Casserole

January 5, 2016 by  
Filed under Main Dishes, News, Nutrition, Recipes, Weight Loss

Easy Quinoa Enchilada CasseroleI love recipes that I can use some of my food storage. This is what we had tonight with cabbage salad #delicious #easy #familymeals #quinoa #meals

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.

https://instagram.com/p/BAI18d2O1GX/

Want to learn more about nutrition?  Take the Endurance Nutrition Class.  Message Coach Lora Erickson for details, theblonderunner@gmail.com

Coach Lora’s Crustless Chive & Bacon Quiche

Chive Bacon Quiche 10.29.2013

Coach Lora’s Crustless Chive & Bacon Quiche

8-12 fresh eggs (med. Size) – use whites only if you want to reduce the cholesterol & fat

¼ cup cut fresh chives (this is easy to grow, I cut it into small pieces using kitchen shears)

¼ cup fully cooked bacon pieces (you could use ham too)

1 cup cottage cheese

1 cup shredded cheddar cheese

½ med. size white onion diced

2 cloves minced garlic

½ cup panko bread crumbs (I like the parmesan herb flavor) – if you are diabetic or trying to reduce your carbs omit this

Sea salt & cracked pepper to taste

Saute diced onion in olive oil until clear.  In separate bowl combined eggs (I beat them lightly with a fork first) and all other ingredients (reserve some cheddar, and panko for the top).  Mix well.  Pour into a coated baking dish.  Top with cheese.  I put the panko on for the last 10-15 minutes only.  Bake uncovered on 325 for 40-45 minutes until golden (and it doesn’t jiggle).  Garnish and serve with diced fresh tomato.  Enjoy.

Suggested side:  steamed carrots or cabbage

Notes:  If you like to use other herbs like basil and thyme that is really good too.

Happy Cooking,

Coach Lora Erickson

www.BlondeRunner.com

Do you want to learn more about health cooking?  If so, take a class.  Message lora@blonderunner.com to learn when the next class is.

Chili Over Cornbread Waffles

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This is an easy and fast dinner (and a great way to use up some food storage).  It’s pretty healthy too!

~ Coach Lora Erickson

www.BlondeRunner.com

Exchange Garden Produce

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I love to garden and often have excess fruit and vegetable but also don’t grow everything. I thought it would be a great idea to create a group where we could exchange produce with each other if we have extra of something and wanted something else we don’t grow so I created a new Facebook page. We can also share gardening ideas and tips. If you have a garden and live in the Bountiful area.  Let me know if you want to get involved.

~ Coach Lora Erickson

lora@blonderunner.com

Tracy’s Banana Pancakes

August 27, 2012 by  
Filed under Main Dishes, Nutrition, Recipes, Vegetarian

One of my Team Blonde Runner (TBR) tri-athletes shared this with me.  She uses this as a race recovery food along with raw almonds, fruit and other proteins.  Enjoy (thanks for sharing Tracy).

1 C flour (1/2 white flour, 1/2 wheat flour)
1/2 C yellow cornmeal
1/4 C oat or wheat bran
1/2 tsp baking soda
1/2 tsp salt
1-1/2 C low-fat buttermilk or regular milk
1/2 C mashed ripe bananas
2 TBS butter
2 tsp honey
1 large egg

Mix it all together. Add fresh blueberries or strawberries over the top and use a light syrup. They’re yummy and filling.

Lora’s Vegetarian Quinoa Salad

August 7, 2012 by  
Filed under Main Dishes, Nutrition, Recipes, Salads, Sides

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This is a salad I often have for lunch and I think it’s quite tasty and certainly is healthy.  My husband and kids like this “bird seed” salad too.  lol

Coach Lora Erickson

“Blonde Runner”

 

Lora’s Vegetarian Quinoa Salad

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 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)!

 

Health Benefits of Quinoa:

 

Quinoa (Keen-wah) is often considered a “grain” or “seed” from South America and is quickly becoming more popular in America.  Quinoa is a 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 it’s higher carbohydrate content it is considered a low glycemic index and gluten-free food.  It is also high in natural fiber.

Lora’s Berry & Wild Honey Breakfast Quinoa

August 7, 2012 by  
Filed under Main Dishes, Nutrition, Recipes

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
“Blonde Runner”

Lora’s Berry & Wild Honey Breakfast Quinoa

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 work – I like to use several different kinds of berries at once)

Rinse quinoa well 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.

Health Benefits of Quinoa:

Quinoa (Keen-wah) is often considered a “grain” or “seed” from South America and is quickly becoming more popular in America. Quinoa is a 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 it’s higher carbohydrate content it is considered a low glycemic index and gluten-free food. It is also high in natural fiber.

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