Wheat-less Wednesday – Baked Cheese Crisps

Ingredients: Shredded cheese (harder cheeses work best) Parchment paper Instructions: 1. Preheat oven to 350 degrees F 2. Line a baking sheet with parchment paper 3. Place cheese in 1 tsp piles on sheet, spacing 3 - 4 inches apart. 4. Bake on the middle rack for 5 - 7 minutes. If edges have begun to brown, remove from oven. If not, leave in for 2 - 3 more minutes. 5. Remove parchment paper from baking sheet and place on a cool countertop. Let cheese crisps cool for 5 … [Read more...]

Wheat-less Wednesday – Cauliflower Calzones

Ingredients: 1 head cauliflower, cut into small florets 1 cup mozzarella cheese, shredded 1 free range egg ½ teaspoon fine grain sea salt ½ teaspoon oregano or Italian spices ¼ teaspoon ground black pepper 6 tablespoons thick tomato sauce pinch of salt Instructions: 1. Preheat oven to 450°F  Line a baking sheet with parchment paper and grease with olive oil. 2. With a food processor, rice the cauliflower in batches. Do not pulverize. 3. Transfer the cauliflower rice … [Read more...]

Wheat-less Wednesday – Roesmary Garlic Eggplant Chips

Ingredients: 2 baby eggplants 1 Tbsp rosemary (fresh or dried) 1 clove of garlic– minced 3 Tbsp olive oil Salt Instructions: Preheat the oven to 350 F Line a baking sheet with parchment paper Cut eggplant in 1/2 cm slices Lay the eggplant in a single layer on baking sheet(s) and sprinkle with salt. Let it sit for up to an hour to leach out water before baking. Use a towel to absorb any additional water. Mix olive oil, garlic, and chopped rosemary in a small … [Read more...]