Coconut toasted brussels sprouts

This recipe comes from the How Sweet It Is blog.

Coconut Toasted Brussels

serves 2-4

1 pound brussels sprouts, stems removed and quartered

1/4 teaspoon salt

1/4 teaspoon pepper

pinch of nutmeg

1 1/2 tablespoons coconut oil, melted

2 tablespoons lite coconut milk

2-3 tablespoons toasted, shredded coconut

Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.

Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.

Cauliflower pizza crust!

I found this recipe on Pinterest. It comes from the Fat Girl in a Skinny Body blog, you can check it out here.

I had tried another recipe for cauliflower crust that was a total fail—it didn't stay together at all and I couldn't get it onto a plate without the whole thing turning into a pile of mush. This one promised to be a better cauliflower crust and it really delivered. We love it and it's a great substitute for a dough crust if you're cutting down on carbs.

Cauliflower Crust
Makes 4 individual pizzas

2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper (you can omit the basil or substitute it for others herbs of your choice).

Bake the crusts at 450 degrees for 12-15 minutes.
(I like 15 minutes.)

Remove the cookie sheet from the oven and add desired toppings.

Fat Girl in a Skinny Body recommends marinara, sliced zucchini and onions, and basil ricotta. Check her post for details.

I've made it this way and it was quite good, but Marc wasn't really a fan of the ricotta on top. So this time, I made a Thai chicken version:

1 T. sweet chili sauce on each pizza; red onion strips; diced, cooked chicken; peanuts; more mozzarella on top; and a little cilantro sprinkled on after it bakes. Yum! I'm going to make a barbecue chicken or Hawaiian version next time.

Linda Jibson's gluten-free monster cookies

{Sadly, I forgot to take a picture of these. I'll rectify that ASAP.}

These do contain oatmeal, so if you are very gluten-sensitive, you may want to find an approved source of oatmeal or avoid these.

I discovered accidentally that these cookies are possibly even better when frozen and then slightly thawed. You're welcome.

2/3 c. butter
2 c. + 2 T. peanut butter
1 1/2 c. brown sugar
1 1/3 c. white sugar
1 t. vanilla
4 eggs
2 1/2 t. baking soda
1/3 bag chocolate chips
1/3 bag peanut m&m's
6 c. oats

Cream butter, peanut butter, and both sugars. Mix in eggs, vanilla, and baking soda. Add oats, chocolate chips, and m&m's.

Use 1/3 c. measure as a scoop and bake 6 at a time. Bake at 350º for 10-12 minutes.