This year Munchkie has had several issues that have surprised both of us. First she had some respiratory stuff that requires inhalers at times, we're not sure if it's allergies or maybe asthma. Then she started having skin stuff going on. We're assuming it's eczema but it only goes away for a few hours to a day before it's back in full swing. I personally think it's something food related, since it began once she started daycare and eating more meals (non-organic) outside of our home. Munchkie's Daddy and I disagree on this one. So I'm trying to edge her towards a wheat free and organic diet. We'll see.
So here is what I ate today.
gluten free goldfish, so I looked for one without cornstarch then Munchkie and I made them together. They were a huge hit. I doubled the recipe, hoping to have them for a while. They were gone by dinner. All of them. As you can see, tip toes were just enough. While I did not think they were like goldfish crackers, they were definitely delicious.
kale chips to munch on. While I was pulling out the kale I set some golden cherry tomatoes on the counter. Munchkie instantly wanted to have some "toe-manoes" and we started popping tomatoes in our mouths. Next thing I knew, the whole pint was gone and I had to distract Munchkie from that fact with the cooled cheese crackers.
Wheat Free Pizza ~ from Wheat Belly by Dr. William Davis M.D.
- 1 head of cauliflower cut into 1 to 2 inch pieces (the head I got at the farmer's market was bigger than my head, it was way too much)
- 1/4 cup extra-virgin olive oil
- 2 large eggs
- 3 cups shredded mozzarella cheese (this was not enough cheese for me, I needed more)
- 12 ounces pizza sauce
- Garlic powder
- choice of meat and veggies for toppings
- Cook the cauliflower by boiling for 20 minutes or steaming.
- Mash the cooked cauliflower until it looks like mashed potatoes.
- Preheat the oven to 350 degrees and lightly coat pizza pan with olive oil.
- Add the olive oil, eggs, 1 cup mozzarella cheese and I added basil, oregano and garlic powder at this time.
- Pour the cauliflower mixture onto the pizza pan and press out into a flat pizza-like shape that is no more than 1/2 inch thick with "crusts" around the edge.
- Bake for 20 minutes. I wish that I had put mine back in for a could more minutes.
- Remove the crust (leaving the oven on) and spread the pizza sauce, sprinkle the remaining cheese and add toppings. His recipe calls for the oregano, basil and pepper at this time as well as an additional 1/2 cup of olive oil and 1/4 cup of Parmesan cheese over top. We left this out.
- Bake until cheese is melted, 10 to 15 minutes.
- Cut the pizza and use a spatula to get out, you will have to eat with a fork, you can't really pick it up.