Low-Carb Cauliflower Pizza Crust

From FitSugar


Nonstick spray
2 1/2 cups grated cauliflower (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional


  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
  3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Creamy Chocolate Peanut Butter Avocado Pudding

From naturalsweetrecipes.com


1 Large Ripe Avocado
1/3 cup Natural Creamy Peanut Butter
1/3 cup Agave
1/2 cup Cocoa Powder
1/4 cup Almond Milk
1 teaspoon Pure Vanilla Extract
Dash of Pink Salt
Optional: Liquid Stevia to taste


In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well. Add the almond milk and cocoa powder. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth. Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a few drops. Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!

Serves 3

Raw Blueberry Macadamia Nut Pudding

From Food.com


  • 4 cups fresh blueberries (or 2 (10 ounce) packages frozen)
  • 2 cups sliced banana
  • 1/2 cup medjool dates or other soft dates
  • 1 teaspoon lemon zest
  • 1 cup macadamia nuts, raw cashews or raw nut butter


Blend all of the ingredients together on high speed for at least 30 seconds or until a thick, creamy consistency is reached. If you don’t have a high-speed blender and it is taking a while to get the consistency you want, you may wish to take a little break in between blending sessions so that the mixture doesn’t get too hot.

Chill in the refrigerator for 1 to 2 hours or until firm. Enjoy topped with a few fresh berries!

Yields 4 cups

Chocolate Chip Peanut Butter Balls

From Chocolate-Covered Katie


  • 1/2 cup rolled oats (or oat bran or quick oats) (Maybe even flaxmeal or protein powder!) (40g)
  • 1/2 cup peanut butter (or other nut butter, or Sunbutter to be allergy-friendly) (115g)
  • stevia drops to taste, or 2 tbsp plus 2 tsp pure maple syrup, or another sweetener of choice (If using a dry sweetener, you might have to add a little water or oil to make a dough. If using a liquid sweetener—such as maple syrup or agave—don’t add any extra liquid.)
  • scant 1/8 tsp salt
  • 2 tbsp flour or oat bran, or perhaps protein powder
  • chocolate chips


Combine all ingredients in a cereal bowl, and mix until well-incorporated. (If you store your nut butter in the fridge, you might want to melt it a little so it stirs more easily.) Roll into balls, and try not to eat them all at once. Luckily, this recipe doesn’t make four hundred and fifty four.

Peanut Butter Granola

From pbfingers


  • 2 tbsp. creamy peanut butter
  • 2 tbsp. honey
  • 1/4 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  • 1 c. oats


  • Preheat oven to 325 degrees.
  • Spray cookie sheet with non-stick cooking spray and set aside.
  • Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
  • Stir cinnamon and vanilla into peanut butter and honey mixture.
  • Add oats and stir until oats are completely covered in peanut butter mixture.
  • Spread out oat mixture onto prepared cookie sheet and bake for 15 minutes or until granola is slightly browned.
  • Let cool until granola is crunchy.

Mango Chia Seed Pudding

From healthishappiness


2 ataulfo mangos (yellow), peeled and pitted
2 tbsp chia seeds
1 cup milk of choice, hemp or almond
1 tbsp maple syrup or to taste
1/2 teaspoon of ground cinnamon, or to taste


1. In an upright blender, blend 1 mango and the milk together.

2. In a bowl, mix the milk/mango blend with the chia seeds.

3. Place the bowl in the fridge for at least 1 hour or until thick. Stir 2 or 3 times as it thickens.

4. Mix in the cinnamon.

5. Dice the second mango and serve mixed in with the pudding.

Makes 2 portions.

Overnight Strawberry Smoathie

From PBFingers


  • 1/2 c. old fashioned oatmeal
  • 3/4 c. almond milk + 1/4 c. almond milk
  • 2 tbsp. chocolate PB2
  • 1 tbsp. chia seeds
  • 3/4 c. frozen strawberries


The night before, blend together oats, 3/4 cup almond milk, PB2, and chia seeds. Let sit overnight

In the morning, add strawberries and remaining almond milk. Blend again