When I first started learning about being healthy I was, admittedly, a bit overwhelmed. It seemed as if there was a “bad” way of doing things and a “good” way. If you just go to the local bookstore you’ll see shelves upon shelves of weight loss books, healthy recipe books, and personal development books – all claiming to be the “right” way.
And as I read a lot of these books I started to learn that there was no single way to health that everyone agreed on.
In fact, most of the stuff I was reading contradicted each other. One book would talk about eating a high protein diet and the next would cover how being vegan was the only way. Some books talked about doing a lot of cardio while others talked about focusing more on lifting weights.
Over time I’ve come to realize that the thing that helps people most often is listening to your body and making small changes over time. Yep…that’s right….our bodies talk to us! To over haul one’s life sounds great at first, but it rarely lasts and quite honestly it ends up with yo-yo dieting and packing on even more weight. It’s hard to break all the unhealthy habits we have at a single point in time, so pick one thing a week and start making changes today!
One of my favorite things to change is making yummy foods that tend to be on the unhealthy side… a bit healthier.
One of my favorites is pizza.
I love pizza. I can eat it daily, but my waistline would not be very happy with me. That’s why one of the little changes I made was making cauliflower crust pizza instead of a traditional crust (which I still eat in moderation).
Here’s a crust recipe that I use often and that I thought you might enjoy. I like to add a little basil pesto as my sauce and roasted veggies as toppings.
- 1 medium head cauliflower, trimmed and coarsely chopped
- 2 eggs, beaten
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup shredded Parmesan cheese
- Steam the cauliflower until tender.
- Cool and then pulse in a food processor until it resembles couscous.
- Pour the cauliflower into a strainer, then press out the excess moisture.
- Mix the cauliflower with the remaining crust ingredients.
- Divide into four mounds and press each into a 6-inch circle on a parchment-lined sheet pan.
- Bake until golden brown, about 15 minutes.
- Remove from the oven and let sit about 15 minutes.
- Prepare and add any toppings that you want and bake until the cheese is melted.