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GLUTEN FREE LOW CARB PIZZA

There’s no wrong way to dress a pizza. We all know this. But these are some of my favorite toppings when I’m feeling pepperoni or sausage on my pizza. Otherwise I tend to do go meatless using various types of veggies and different cheeses. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Feel free to use any of your favorite low carb and/or gluten free pizza crust but if you’re looking to make something homemade and fresh, definitely try my Cauliflower Pizza Crust!

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GLUTEN FREE LOW CARB PIZZA
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Ingredients
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Instructions
  1. Place the pizza on a pizza stone or baking sheet with parchment paper. Dress your pizza how you want it.
  2. Bake at 450 F for about 10-15 minutes or until cheese is bubbling.

ELK BEAN CHILI

What’s with all the exotic meats in my recipes lately? I know, I know. I’ve been feeling adventurous and curious about these healthier meat options. It’s been very fun so far and extremely successful. Just because it’s a meat most of us is unfamiliar with, doesn’t mean it has to be anymore complicated than working with something common like beef. It seems as though as long as you know the fat content, then you know when cooking it you may need more or less olive oil to prevent it from being dry. And of course, proper spices! If you’re all for trying new meats, you’ll likely love my Wild Boar Ragu which is to die for.

So with elk, I literally treated it like ground beef. And it was a huge success. It has a less greasy taste to it and more rich flavor. In a chili, it’s not so distinctive at all given all the spices involved. So, if you want to give elk a try this may be the best way to try it out! If you’re not about elk, feel free to use any kind of ground meat. There are no strict rules to this at all. Oh and last thing… you could throw all of this in a slow cooker on low for 8hrs if you’re strapped for time. Just leave the beans out of it until the last few minutes before serving and you’re good to go!

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ELK BEAN CHILI
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Ingredients
Servings
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Ingredients
Instructions
  1. In a large pot over medium-high heat drizzle the olive oil and sauté the onions for about 5 minutes.
  2. Add the green chilies and stewed tomatoes, stir for 2 minutes.
  3. Then, add the ground elk, worcestershire sauce, chili powder, ground cumin, oregano, garlic powder, salt and cayenne pepper; breaking up the ground elk with a wooden spoon. Cook and stir until the meat is mostly cooked through.
  4. Lastly, add the crushed tomatoes, brown sugar, and let everything come to a boil. Once it comes to a boil reduce the heat to low so it can simmer for about 45 minutes. Stir occasionally and add the kidney beans the last 5 minutes.

THAI INSPIRED SHRIMP SLAW

There’s so much I can say about this recipe! Bare with me, I’ll try to keep it simple. The “salad” itself is Thai inspired with the intention to add any more of your favorite Thai flavors into the mix. Like fresh mango! Or your favorite chopped nuts. As much as I love all the comfort foods, sweets, high carb foods like almost everyone else; I really do try to keep a balance here on the food blog. A little indulgence once in a while won’t hurt. It takes discipline with a sheer desire to want to feel good by way of adopting a healthy lifestyle. So when I share a super healthy recipe, I make sure I make it very flavorful so that you realize that healthy doesn’t have to be boring! This Thai Inspired Salad with Shrimp is the epitome of that… when something is vibrant in presentation in it’s natural state, healthy, flavorful who wouldn’t want to at least give it a try?!

I made this recipe with the intention to get people interested in giving an array of vegetables a try. Society today is starving of fresh veggies in their diet simply because people go so many years without it that when they eat it, it tastes bland and unsatisfying. Eating vegetables daily helps with regular bowel elimination, lowers blood pressure, lowers cholesterol, keeps the colon healthy, keeps the liver and gallbladder happy as well. You’ll find several different veggies prepped fine just like a coleslaw but tastier! It’s actually even better after a few hours or overnight in the fridge. Now here’s the best part about this recipe that I try to achieve with most of the stuff I make…

This salad is so multi-purpose, you can add a different citrus instead of lime. Use a different kinds of nuts or seeds. Add spices like ground ginger for a bigger kick. Throw in mango or papaya. Throw in some cubed avocado. Toss it with some of your favorite leaf lettuce. And you most certainly do not have to stick to shrimp. Use any of your favorite fish. I love any white or light fish baked or grilled with this. Right on top. Let the fish straight out of the oven warm up the veggies to get all the flavors marinating more. And if you’re not a seafood kind of person go for chicken, turkey, beef or any wild game. You do want YOU want.

Confession. I have made a hot dog… it was a turkey hot dog made of all white breast meat (that was my compromise) and topped it with this salad, with some pickles. It was THAT good. I kind of want to slather a good buffalo burger with it… spice meat with some traditional Thai spices. Go big, think creative, make the healthiest foods taste the best it ever could. It’s always possible. I’m a firm believer with the right preparation and the right spices you can make anyone enjoy their least favorite veggie. Okay, I’ll stop there. Seriously though, let me know how you chose to incorporate this recipe. I love all ideas. Enjoy!

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THAI INSPIRED SHRIMP SLAW
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Ingredients
DRESSING
SLAW
SHRIMP
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Ingredients
DRESSING
SLAW
SHRIMP
Instructions
  1. Place everything for the dressing into a blender and run it on high until everything is blended well.
  2. Toss all the veggies for the slaw with the dressing in a large bowl. Set aside.
  3. Mix all the spices together with the shrimp gently in a large bowl. Drizzle a large pan with olive oil over medium-high heat, toss the shrimp and let cook a few minutes until they’re pink and curled. Set aside to cool.
  4. Serve the slaw with shrimp on top.
Recipe Notes

This dish is great without shrimp but feel free to add any other seafood, poultry, or red meat.

OVERNIGHT OATS

Overnight Oats is theeeee thing to do! You can make this however you want, even a few days ahead of time so you don’t’ have to scramble for breakfast when you’re in a hurry or try to figure out what to eat if you’re not a morning person. I tend to go for the standard cinnamon and banana for the most part but you can use fresh or dried fruit, nuts, seeds, ground flax, your favorite nut butter and even chocolate chips. I’ve been a huge fan of carob chips since I was a kid so I love those as they’re not too sweet with the very sweet banana in this version. When the banana sits over night it naturally sweetens the whole thing so you don’t really need much to sweeten it.

This whole thing is about 300 calories, no blood sugar spikes that will drop quick leaving you sluggish. It’s hearty enough to hold you to lunch. And I gotta say, with the warmer days… it’s very refreshing than piping hot oatmeal.

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OVERNIGHT OATS
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Ingredients
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Instructions
  1. Combine everything together into a container with a lid. Refrigerate over night or at least 4-5 hours.
Recipe Notes

Holds well in the fridge up to 3 days.