I am proud to announce that today is the 1 year anniversary of Fitness With Kayla. I wanted to take a moment and thank all of you for your continued support and business over the past year. I can not believe how far you have all come over the past year with your health and fitness goals. I am so blessed to be able to push and guide you all on a daily/weekly basis, and you have all brought such an amazing change to my life. I would not have been able to be this successful without all of your continued support. I have come a long way in one year, and I look forward to even more exciting changes coming this year! Thank you so much for a great first year… now let’s make the 2nd year, EVEN BETTER!
For this next year, my goal is to branch out and invite many new participants into classes. I will be offering ways for new participants to get involved, and start reaching their health and fitness goals, too! Please check out the blog and Facebook page on Monday, June 1st, for what is coming next!!! For now, remember Health, Fitness, and Happy Lifestyles is what it’s all about! 🙂 See you all at ZUMBA on Monday at 9:30am!!!
Craving Pizza, but don’t want the added grease, carbs, fats, etc? I have yet another solution for you. Try making Pita Bread Pizza, right in your oven. Its fast, easy, and so tasty.
What you need:
1 Pita (Depending on the thickness of the pita bread, and the thickness of crust you desire, you can use the whole pita, or slice it in half, so the pita is not as thick.)
2-4 Tbsp Pizza Sauce (or any tomato sauce will do)
Handful of Shredded Cheese (any kind you would like- I used Chihuahua that I shredded myself, but Mozzarella, Cheddar, Monterrey Jack, etc will work, too!)
Any additional healthy toppings, such as onion, tomato, bell pepper, jalapeño, turkey bacon, etc.
What to do:
1- Preheat oven to 300°F. Place pita directly on the rack of your oven. Warm the pita until it begins to crisp. Remove pita from oven and place on a plate.
2- Increase oven temperature to 350°.
3- Cover pita with desired amount of tomato/pizza sauce (2-4 Tbsp should do). Top the tomato sauce with a handful of shredded cheese. (See photo below)
4- Return pita to preheated oven and cook until cheese begins to melt, about 5-6 minutes. If you are using additional toppings, remove pita from the oven and add those toppings now. (I used diced onion, tomato, and jalapeño). Return pizza to the oven, and cook the pita bread pizza until cheese melts and the pizza is crispy. See note below)*
If you are not adding additional toppings, continue cooking the pita bread pizza until cheese melts and the pizza is crispy. (see note below)*
5- Once cheeses have melted and pizza reaches desired crispiness, transfer the pizza from the oven to a plate or wire cooling rack. Allow to cool slightly before cutting and serving.
Note: *Ovens vary in temperature, so keep an eye on your pizza to insure it does not burn. If it begins to burn, place the pita on a piece of foil to prevent burning.
**Feel free to use more or less cheese. I tend to use enough cheese to cover the pita, but there is no exact amount that you need to use!
I hope that you enjoy this quick, easy, satisfying pizza! Stay tuned for more simple and healthy meals, snacks, and tricks coming soon!
So yesterday I shared with you my newest Cauliflower recipe… A Cauliflower Pie Crust.
Well, today, I am going to share with your what I put inside of that delicous, yet healthy crust.
PRESENTING…
Tomato Basil Quiche
Tomatoes, Eggs, Cheese, Fresh Basil… need I say more??
I said this yesterday, but I am going to repeat my self…
YOU NEED TO TRY THISSSSSSS!!!!
I would also like to say this… This Quiche does not need a crust, so if you prefer to cook it directly in the pie pan, you can do so. I found the Tomato and Basil to compliment the cauliflower quite nicely, so if you want my opinion, give it a try! 🙂
Let’s get started…
Part 2-
Tomato Basil Quiche
2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
1/3 cup fresh Basil, finely chopped
2 cloves Garlic
1/2 cup Onion, diced
1 Jalapeño, finely diced, with 4-5 slices (optional)
2 slices Turkey Bacon (optional)
5 Eggs or 4 Eggs with 2 Egg Whites
3/4 cup Light (Skim) Milk
1/2 – 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
3 Tbsp Parmesan Cheese
1/4 tsp Garlic Salt
1/4 tsp Pepper
*For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
Instructions:
(If you are using the Cauliflower Crust from yesterday’s post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.)
1- Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
2- Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
3- Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
4- In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
5- Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
6- Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
7- Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
8- Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
9- Remove from the oven and cool on a wire rack for 10 minutes before serving.
So there you have it… Cauliflower Crusted Tomato Basil Quiche. I really hope you enjoy this, and all of the recipes I share with you. I would greatly appreciate your feedback and comments. If you enjoy my recipes, please share them with your friends!
ENJOY 🙂
Tomato Basil Quiche
2015-05-25 11:38:03
Enjoy this Tomato Basil Quiche in a Cauliflower Pie Crust, or make it crustless. Either way, it is delicious!
2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
1/3 cup fresh Basil, finely chopped
2 cloves Garlic
1/2 cup Onion, diced
1 Jalapeño, finely diced, with 4-5 slices (optional)
2 slices Turkey Bacon (optional)
5 Eggs or 4 Eggs with 2 Egg Whites
3/4 cup Light (Skim) Milk
1/2 - 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
3 Tbsp Parmesan Cheese
1/4 tsp Garlic Salt
1/4 tsp Pepper
Instructions
Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
Remove from the oven and cool on a wire rack for 10 minutes before serving.
Notes
*For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
*If you are using the Cauliflower Crust from yesterday's post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.
And it continues… Just when I start to think that I can not come up with new ways to use my beloved Cauliflower, I surprise myself… and come up with another recipe!
Today I want to share with you a two part recipe: Cauliflower Pie Crust and a Quiche.
Are you ready?
As you all know, Cauliflower is a staple in our house, but you might not know how much we also rely on Eggs… and Grilled Cheese Sandwiches (that’s a story for another day… please don’t get me started on that right now!)
So the recipe I have for you today and tomorrow combines Cauliflower with Eggs and more delicious veggies to make a Cauliflower Crusted Tomato Basil Quiche. I am so blessed to live in a country and town that I can run down to the local market and pick up the freshest fruits, veggies, and herbs on any Wednesday and Saturday… YEAR ROUND!
For todays recipe, I will say two things…
1- This cauliflower crust is completely versatile, and can be used to substitute a pie crust in many different instances.
2- YOU NEED TO TRY THISSSSSSS!!!!
So here we go…
Part 1-
Cauliflower Pie Crust
Ingredients:
1 (medium to large) head Cauliflower- (If you have a gigantic head of cauliflower, like the one in the last blog that is the size of my Fiancés head, use half!)
1/2 cup grated Parmesan Cheese
1 Egg
2 tsp Italian Seasoning
1 tsp Oregano
1/2 tsp Garlic Salt
1/2 tsp Pepper
Instructions:
1- Spray a 9 inch pie pan with non-stick cooking spray and set aside.
2- Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
3- Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
4- Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
5- Preheat oven to 400° F.
6- Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
7- Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
8- Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish. (see below)
9- Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.) * All ovens vary in temperature and cooking times.
Once you have pre-baked your crust, you can fill it with various different dishes, pies, quiches… anything your heart desires. Tomorrow, I will be sharing the Tomato Basil Quiche that I created to put into this yummy pie crust. Tomatoes, Fresh Basil, Eggs, Cheese, and more… Ok, I’m getting hungry. Stay tuned tomorrow for Part 2!!
For now, enjoy!
Cauliflower Pie Crust
2015-05-25 11:09:28
Substitute this crust for a pie crust in various recipes!
Spray a 9 inch pie pan with non-stick cooking spray and set aside.
Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
Preheat oven to 400° F.
Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish.
Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.)
Notes
* All ovens vary in temperature and cooking times.
