cauliflower pizza crust

Yes, it’s possible to be gluten-free and paleo and still love your pizza!

Last year I ran across a cauliflower pizza recipe which we tried while my mom in law was in town, and it was a BIG hit! We all loved it, though my only complaint was that it wasn’t sturdy enough to pick up and eat since I chose to leave out the cheese from the crust. But we all dug in with forks and knives, and while it wasn’t the same as the slices of heaven I used to love in NY, it was still a tasty version of pizza. Yay for options!

So here’s the original recipe; you can choose to eliminate the cheese from the crust as we did, but just be warned that it won’t be sturdy enough to pick up.

Note that I substituted goat cheese for mozzarella and instead of hawaiian style I added spinach and prosciutto. Delish!

Oh, and for those of you (like my husband) who don’t love cauliflower, no worries – the cauliflower flavor is undetectable 🙂


cauliflower pizza crust













Since we are meeting here at Inspired Eats, I can only assume that you are a savvy consumer of high-quality ingredients. Of course, I love that about you! I often spend at least some of my time with clients trying to convince them of the benefits of a cleaner diet anchored by protein, fiber and fat. The notion of a life with more energy, fewer allergies, less inflammation & perhaps better sleep and sex often gets their attention. So what could possibly be the down side you ask ??? The answer is often $$$. Organic on a Budget

That’s right. MONEY. It can be expensive to eat healthy. Depending on where you started in the first place, moving to a diet of whole foods can have a sizeable impact on your budget. I, personally, subscribe to the “Pay Now or Pay Later” philosophy. Tired of all those daily allergy meds? Well, cleaning up your diet can eliminate your need for them.

In the end, that’s where you’ll be: spending less on meds, enjoying more productivity, fewer visits to the doctor. But in the meantime, what to do about your new food budget today, this week, this month ? As you work hard to integrate your whole foods diet into your life, here are some ways you can save money on your very next visit to the market:


  • Fruit. My kids love fresh berries. They literally fight over a bowl of raspberries. While their fighting over fruit is a very proud moment for me (mostly), it’s also like watching 15 bucks disappear, poof. Gone, instantly, are the organic strawberries, blueberries and raspberries we just bought at the market. I can’t afford to do this each week so I’ve gone frozen. Not 100%, but now I’m consistently storing prepackaged organic fruits in our home freezer. The organic fruits are much cheaper than those we buy in the fresh produce section. Since most frozen fruits are picked at their peek of ripeness, they’re still filled with the phytonutrients that has me serving them up in the first place. We make popsicle treats, smoothies and nutty pancakes using these fruits.
  • Fish. Fish is another thing we try to rotate on to the family table at least weekly. Fresh fish, especially wild caught, can be prohibitive for the old pocketbook so often I’ll buy it frozen, which is definitely cheaper. Like fruit, fish is often flash frozen at its freshest (just out of the water) before any of that yummy omega-3 fat can degrade. When I come home with the fresh, unfrozen in hand, I often feel pressure to get it cooked as soon as possible. So on those nights when the soccer game goes late and all I really have time to do is scramble up a few omelettes, I feel obliged to grill up my fish before it turns on me. If its frozen, I can just leave it be for a more convenient night.

A few guidelines on keeping your fish fresh: don’t leave it unrefrigerated for more than 30 minutes and don’t leave it in your fridge for more than 3 days. Your nose will often tell you when your fish has gone bad, but since all fish smells a little, well, fishy – sometimes it can be hard to tell. A few other signs to look for: when your fillet’s color changes to yellow or grayish around the edges or takes on a mushy, slimy texture, it is time to toss it out.


  • Spices. When you are in the midst of transitioning away from processed, prepackaged ingredients to a whole foods diet, your taste buds are transitioning along with you. It can be difficult to retrain your buds when they are accustomed to the fake flavors that additives like aspartame and MSG serve up. The artful use of seasonings such as pumpkin pie spice, dill and curry will help keep things flavorful for you without the junk your body can’t recognize as food. Restocking your spice drawer for all of the new recipes you are trying is another added expense to your grocery bill, so as you sample your new recipes and some new flavors, buy your spices in the bulk section. They are cheaper there and you can buy them there in smaller amounts so they don’t lose their flavor after camping out in your cupboard for months.

A few guidelines on keeping your spices fresh: Make sure and transfer them from bulk bags to glass containers like these. Then store containers in a cool, dark place to prevent oxidation.

  • Meats. In the bulk section? Well, sort of. Think of it like this: often we’re buying chicken thighs one night for a crockpot recipe and breasts another night for fajitas. This “piece meal” (ha ha) approach to buying poultry – or any other meat – is more expensive than buying the whole bird. Purchase a good pair of game shears and you can trim your bird into the pieces you need for your nightly meals.

A few guidelines on choosing your best meat options: If free-range, organic birds are not in your budget, then stick with lean cuts of meat like the breast, advise authors Jayson and Mira Calton of Rich Food, Poor Food. Interesting fact: since toxins tend to take up residence in fat cells, the leaner the meat – the fewer the toxins. Another good option they suggest if organic is out of your family’s budget is to buy birds fed a 100% vegetarian diet because then you’re assured they were not fed any animal by-products. Animal by-products are parts of animals not intended for human consumption and include all, and I mean all, parts of animals: hooves, feathers and other more undesirable parts. Unfortunately, outbreaks in farm animals have been linked to these by-products. The most notorious, Mad Cow disease, is suspected to be the result of feeding meat and bone meal to cattle in the UK.

Come back tomorrow for more ways to stretch your organic dollar. I’ll be sharing my secret on a move that will save you money on your grocery bill AND get your kids eating more veggies. Like I said, I’m on a mission to make a whole foods diet possible for as many people as I can – so the more strategies, the better.

Have any ideas to share ? We’d love to hear how you make the most of your organic dollar when you shop.


Margaret can help you navigate the complexities of going allergy-free, including personalized nutrition plans, personal shopping lists, consultations and more. You can learn more about how the Wellness Pantry can help you by visiting her site here

Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 


Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust


  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced


  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!

It’s Gyro Time!

While catching up on my Facebook fan pages today I noticed a comment by someone who’s FB page title caught my eye: Gluten free & other allergen free recipes. So of course I headed on over to her site to see what it was about, and its a straightforward recipe site she built to help those of us trying to live the allergy-free life which she discovered after her children were diagnosed with food allergies. There are so many of us out here who just can’t tolerate the top food allergens, and more and more wonderful resources are popping up to help us manage the allergy-free lifestyle. I’ve mentioned this before, but my hope for Inspiredeats is to offer a destination site where you can bookmark any recipe you run across online in one place (and if we haven’t found it yet, we want you to be able to add it to our site). Alongside a fully stocked “allergy-free”  shop (which right now is powered by Amazon until we get the real one built), product reviews and a local guide for allergy free friendly restaurants.  So until then, we (being myself and my fabulous hubby and son) will keep testing and posting recipes, tips, tricks, and more to help you along your allergy-free path! Ok, back to the post at hand: I know so many people who are diagnosed with a gluten sensitivity, and if you’re lucky enough to have found it early (as I was for my son) then you can most likely live a life filled with as much or as little grains as you like without an issue (though it’s not my recommendation for a quest of optimal health). And while I prefer a life free of grains and dairy (for health and intolerance reasons) I know so many of you that would like to continue to eat your typical staples like rice, bread, pasta, pizza, pastries, etc. And while I discourage mass consumption of those guys, I think moderation is key for most of you to continue on a healthy and happy path.    So, with that said, this post is dedicated to those folks who have gone gluten-free, but don’t yet want to give up their sandwiches. Thanks to for this recipe. Since my son eats grains now and then, and is a big fan of Udi’s, I’ll be making this for him as a taste test. I would omit the sour cream for personal reasons, but I imagine you can substitute some goat’s or sheep’s milk cream or just stick with the Feta cheese. Oh, and quick note on Feta – read the label carefully to make sure you’re not con suing cow’s milk if you prefer to avoid it when buying Feta as some manufacturers claim the name “Feta” on their cheese, but it’s made from cow’s milk. According to the EU, real Feta cheese must be made of at least 70% sheep milk and up to 30% goat milk, and it must be produced to definite specifications.

Gluten-free turkey gyros

Gluten-free turkey gyros


  • 1 lb. ground turkey
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. basil
  • 2-3 cloves garlic, minced
  • salt & pepper to taste
  • 1/2 c. sour cream (omit for dairy free option)
  • 1/4 red onion, sliced thinly
  • 1/2 cucumber, peeled & diced
  • 1 package Udi's gluten free pizza crust
  • handful of kalamata olives, pitted & halved
  • Optional
  • 1/4 c. feta cheese


  1. Saute ground turkey in a little olive oil with garlic & dry spices; cook until no longer pink.
  2. In the mean time, mix feta with sour cream (omit this step if not using cheese).
  3. Heat gluten free pizza crusts in microwave until pliable; load up with turkey mixture and top with olives, red onion, sour cream mixture & cucumbers.
  4. Enjoy!



As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂


Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”


  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil


  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.


Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)
Paleo creamy pesto zucchini “pasta”




This morning after dropping my son off at basketball camp I decided to take my laptop over to my favorite coffee shop which happens to be on the lake. Maybe it’s because I grew up near the ocean, or perhaps there’s something to the Aquarian sign thing, but I just love being near the water. I find it really calming; helps me catch my breath now and then and remember to slow down and savor life. 

So as I sit here watching the turtles come up for air, and hearing the water lap against the docks, I’m reminded of how good life is. And that’s important to remember when you find yourself fighting health issues; it’s a challenge at times to refrain from feeling like a victim. From wondering why you are suffering through certain health struggles. Why you find yourself having to live more of a restricted life than others.  

If you’re like me, when you found out you had food sensitivities you were so relieved to know there really was something ‘wrong’ with you, that the first though was of relief that you now know how to start feeling better. Once that passes though, you’re left with a feeling of despair that you can’t ever eat the foods you grew up with. Those which you found comfort in when you were feeling sick (which ironically are probably the ones which made you sick) having somehow been destroying your gut? How can it be that the foods I turned to so often were making me sick?  Apparently the reason behind that is pretty simple; the body releases endorphins (when it’s faced with a food it considers to be attacking it) as part of the “fight or flight” adrenaline rush, so it’s common that the same foods which are actually causing you harm, are also causing a rush of endorphins creating a happy sensation.  Ironic, right?

So as I was grabbing for the saltines, bread and soup for tummy aches, cookies for PMS and pasta for comfort; sound familiar? No surprise really since I grew up with the Italian side of my family as the strongest influence, and had a Nana who would make her own pasta. Our holiday dinners always consisted of a pasta dish alongside ham or turkey, and a salad just wasn’t worth eating without a piping hot roll to go with it. Sound familiar?

And as I sit here today, I’ve not only made peace with my new diet, but I can honestly say that I no longer crave those foods which I used to turn to. I no longer am grateful for the gluten-free baked goods I can find in my local coffee shop because I don’t eat any grains. I learned over the years that I just wasn’t able to eat any grains or dairy if I wanted to be truly healthy, and that without them in my life, I’m so much happier and healthier. So giving them up became just another transition in my life. It’s true what they say; once you eliminate foods which cause cravings (starchy carbs, sweets and allergic foods) your body stops craving them. 

If you’ve recently found yourself diagnosed with a food allergy or sensitivity, or are raising an allergic child, there are many wonderful resources online, and I have quite a few listed on my pages here too. I know it seems daunting now, but I promise you, it will get better. And when you feel like you just can’t go on without that yummy little pastry, I assure you that you can. 

This post is more of a higher level about remaining focused, steady and inspired. I will follow-up with more specific help on living allergy free and Paleo, but for now, I am reminded that inspiration lies within the little things in life. The lapping of the water against the docks. The crickets and birds chirping. The sweet smell of flowers in bloom. Whatever your idea of peace and inspiration is, be sure to stop and notice it as often as possible. 



Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.


Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!



 Why we love Thunderbird – well, first, we haven’t tasted one we didn’t love! Not only are they handy and allergy-free friendly, they’ve literally saved us from a low-sugar driven faint spell. Well, it wasn’t quite that drastic, but they certainly helped stave off a cranky fit due to hunger pangs. Grab any of their 6+ delish bars and rest assured you will love any of their healthy, allergy-free friendly bars wrapped in eco-friendly wrappers.

I find them super handy to keep in my bags in case I find myself hungry at a sporting event, conference, travels, etc. and that inconvenient hunger pang hits when there are little (if any) allergy-free options around. My fave is the cashew fig because it’s not too sweet, and with the dates as a base, its moist, soft and totally satisfies! But with flavors ranging from Cashew Fig Carrot, Sweet Lemon Rain Dance, Cocao Hemp Walnut to name a few, these bars are sure to please every palette.

Good food, that is good for you and our pretty little planet. How can you go wrong?

In their words: Thunderbird Energetica specializes in creating epic tasting whole food energy bars. Containing uniquely pure and highly powerful ingredients, Thunderbird bars provide consumers with conveniently packaged, nutrient dense, plant-based goodness. Each bar is meticulously handmade using the finest and freshest available whole foods that Mother Earth has to offer.

Thunderbird Bars are 100% soy free, dairy free, gluten free, contain no added sugar energy  and give you the same clean burning fuel humans have enjoyed over the last 10,000 years.

Check out their site and buy some of these amazing bars today!

For those of us living a gluten-free life, mastering a tasty, fluffy bread can be a bit challenging. Thanks to one of my fave cookbooks, The Gluten Free Almond Flour Cookbook, this delish bread is a great base for sandwiches, hors d’oeuvres or as a simple tasty snack. You can cut this loaf into thin slices, spread on a baking sheet and toast in the oven at 350° F for 5 to 10 minutes. Spread the resulting cracker with hummus, goat cheese, feta, or drizzled with your favorite olive oil.

The possibilities are endless!




monsanto, gmo foods, organic farming

“Think Local. Choose Organic. Know your farm and know your food.”  That’s how this TedX speech in Asheville by an amazingly insightful 11 year old ends. 

His name is Birke Baehr and he’s a brave little man to take on the food giants! A quick watch that is well worth the 6 minutes it takes to view. Enjoy!

One of the biggest challenges today when talking about why the rates of food sensitivities and allergies, immune disorders, chronic illnesses and more have all dramatically increased over the last 20 or so years, is that people have little idea of what they’re consuming, and hows it’s affecting them. From hormones, chemically created oils, genetically modified/engineered foods, etc., the list of what we eat, and how its altered goes on and on. And sadly, most people have little idea of what they’re putting into their mouths and the effects it has on them. Why have the rates of allergies, ADD, ADHD and Autism increased so dramatically in conjunction with the onset of GMOs? Can I claim a correlation? Not definitively but there are plenty of resources that support the correlation belief, from allergies to auto-immune disorders, imbalanced hormones, thyroid disorders and more, chemicals used in our food supplies are slowly destroying us. Here’s a quote from, founded by Robin O’Brien that speaks to the danger of chemical exposure in our children:



While working on the recipe section tonight I was compiling some kid-friendly, gluten free lunch ideas and I ran across this one I had saved from the Washington Post some time ago. It’s a great option for a cold lunch and the plantains make for a delish and healthy addition with the black beans. Plantains have a heart healthy combo of nutrients, including vitamin B6, vitamin C, potassium and fiber. They also contain resistant starch, which acts as a prebiotic, selectively nourishing the “good gut” bacteria that line the intestinal tract and protect against food borne illness. Yummy and good for us- yay! 🙂