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













I hate to say “forbidden” as it makes it seem so dramatic; but the reality is, the current state of our health is a dramatic crisis for many people. We are suffering rates of obesity, diabetes, high blood sugar, high blood pressure, imbalanced hormones, adrenal fatigue, food sensitivities, ADD, ADHD and various immune compromises and more, at alarming rates.

And the research is everywhere pointing to our food supply. From Harvard University to private research firms, there are plenty of studies showing how our food supplies have been modified/manipulated, and what that’s doing to research animals, and therefore assumed to be doing to us as well.

So remember, this is about a whole lifestyle change. About turning from refined and processed foods to a life full of WHOLE, UNPROCESSED FOODS.  Our goal here is to help you reconfigure your plates so the majority of each meal is created from an abundance of raw and cooked vegetables, protein, fruits, nuts and seeds.

The following categories of food are forbidden on the MyPaleo diet,  but remember, you’re encouraged to save up your “good karma points” from the days you follow the MyPaleo diet, and use them on a splurge day. Just knowing you have 1 splurge day a week helps many people overcome the weaker moments when our minds trick us into thinking we want something sweet or generally anything on the forbidden list.  And to be honest, the better you start to feel, the less likely you will be to cash in on those good karma points, but be sure to keep them in a reserve as you never know when you’ll get an invitation to a Mexican themed party full of corn chips and margaritas! 🙂

Refined Sugars

There is a long list of ingredients which are essentially “sugar” which we include below. You may choose to allow small amounts of honey or pure maple syrup – but this would have been a rare treat.

Here is a list of some of the possible code words for “sugar” which may appear on a label. Hint: the words “syrup”, “sweetener”, and anything ending in “ose” can usually be assumed to be “sugar”. If the label says “no added sugars”, it should not contain any of the following, although the food could contain naturally-occurring sugars (such as lactose in milk).

  • Agave Nectar
  • Barley Malt Syrup
  • Corn sweetener
  • Corn syrup, or corn syrup solids
  • Dehydrated Cane Juice
  • Dextrin
  • Dextrose
  • Fructose
  • Fruit juice concentrate
  • Glucose
  • High-fructose corn syrup
  • Honey
  • Invert sugar
  • Lactose
  • Maltodextrin
  • Malt syrup
  • Maltose
  • Maple syrup
  • Molasses
  • Raw sugar
  • Rice Syrup
  • Saccharose
  • Sorghum or sorghum syrup
  • Sucrose
  • Syrup
  • Treacle
  • Turbinado Sugar
  • Xylose


Yes, there were wild grains, and a few roasted kernels have been found in ancient fires. But really – how much wild grain could have been collected at a time? Answer: not much.

Sorry folks – Corn is a grain.

Starchy Tubers

This is an area where many experts disagree, but in general, we suggest avoiding:

  • Potatoes
  • Sweet potatoes
  • Yams
  • Cassava
  • Manioc
  •  Beets – limited quantities

Legumes (Beans, Peas, Peanuts)

These are usually omitted on the premise that most of them can’t be eaten without cooking, and that legumes have a high content of lectins and other antinutrients. Research into lectins is in its infancy and not a lot is known about this with any certainty, but if you are interested, Loren Cordain’s 2012 book, >The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young has a great section about what is known at the present time.

Quick note – we don’t have as much of an issue with legumes as many other Paleo diets do, so feel free to enjoy your green beans, but keep them in moderation. As for peas, they don’t offer much nutritional value, and quickly convert to sugar once eaten, so they are generally recommended as something to avoid, and rather, store up those good karma points for a pea salad splurge 🙂

Dairy Products

Here’s what we know: early people did not eat dairy products before animals were domesticated. It has been pointed out that there has been adaptation to dairy products in some genetic lines, but most experts exclude eating dairy including milk, butter, cream, yogurt, ice cream, cheese, etc. Others say that butter (and to a lesser extent cream) don’t have much lactose or casein and are probably OK on occasion. All would agree that if you are going to eat dairy, make sure the animals are grass-fed, or better yet, seek out raw forms whenever possible.

Some Meats

Most processed meats (made with nitrites and additives) are not allowed, including hot dogs, bacon, sausage, and lunch meats, although sometimes more healthy forms of these can be found. If you’re of the lucky group who can find naturally prepared lunch meats by your local grocer, which are free of nitrites, additives and preservatives, then by all means – enjoy. Note there is a difference between processed (e.g. hot dogs) and simply “cured” (e.g. bacon), and it’s important to know the source, and their preparation methods.


Definitely avoid the following:

  • Corn oil
  • Cottonseed oil
  • Peanut oil
  • Soybean oil (same as soy oil)
  • Rice bran oil
  • Wheat germ oil

This includes products, such as mayonnaise, which include these oils.

  • Trans fats in packaged foods
  • Canola oil – genetically modified and turns rancid quickly
  • Cottonseed oil – genetically modified, pesticide-laden, hydrogenated


There are too many reasons to mention why soy is terrible for us, so please click here for the full review of soy and its harmful effects. And if you’re a parent feeding soy to your babies and/or children, please PLEASE, read this!

Now that you have a cheat sheet of foods to avoid, we will be following up with foods to cherish next! The key here is to focus NOT on what you CAN’T have, but rather, on what you CAN have. That list is lengthy, and full of delicious options. The key is managing your time; this is not a “convenience” food diet. This is a way of life that requires you to plan ahead as much as possible to have items on hand to take with you while out of the home, and to have plenty of delicious meals ready for you.

It takes 3 weeks to change a habit.    

At least, that’s what I’m told. But to be honest, I’m doing a candida cleanse right now, and I had to give up even more foods which I tested positive to for food allergies. More on that to come, but essentially with food intolerances comes leaky gut, which causes some foods to pass through the intestinal walls and make their way to the blood stream, at which point our handly little immune system perks up and starts fighting off the ‘foreign invaders’. And thus my list of food intolerances grows. Ahhh……  

So here I am, day 21 on the candida cleanse, and I’m facing an evening of a small gathering of friends at our house, where my hubby will make his fabulous margaritas and I will be sipping my soda water with lime, pretending it’s a tasty little marg. No folks, it’s not easy, and for those who swear that 21 days breaks a habit, I will admit it’s probably true. But it doesn’t mean it’s an easy feat, so bear that in mind when you head down this path to change your life. 

So as I’m launching the “MyPaleo” section of Inspiredeats, I thought I would give a tickler of what we’ll be focused on.  To start, I’m suggesting a 21 day challenge to reboot your system, cleanse your liver and help get your mindset back on track from the nutrient-void processed and packaged foods we’ve all grown accustomed to. We will help set you on the path to the nutrient-dense whole foods which we are advocates of around here and be there to help you along the way.  

What’s coming?

Candid tell all’s.  How real people, just like you, decided to make a life changing look at food, and set down a path of improved health & energy levels, clearer mind, reversal of health issues and weight loss.

Recipes.  MyPaleo style. Paleo, Primal blueprint, caveman diet – whatever you want to call it, we’ll help make sure you adapt a healthy version of the popular Paleo diet that works for you. MyPaleo is based on a Paleo plan that works for everyone, and ensures all the benefits of eating as our ancestors did (and as we were developed too) and will naturally eliminate allegens, toxins & genetically modified foods. 

Daily meal plans. All plans will be free of the top food allergens, and allow for a once weekly cheat day with suggestions on the cheat meals that will help curb the cravings, but not stray too far from the good you’ve done all week.

Nutritional supplements.  This diet is rich in whole foods, full of valuable nutrients the body needs, however, most people just starting off on the Mypaleo life will need some help from some fantastic nutritional supplements to help make sure your body is clean, strong and well balanced.  Not to mention that without balanced hormones, weight loss is near impossible!


So as we prep you for the Mypaleo 21 day challenge, I leave you with a thought as I get ready to entertain our guests. Nothing tastes better than good health and your genes do not dictate your future.  You have the power to reverse the damage from years of pr
ocessed and genetically modified foods; you just have to believe that you’re worth it. 
And if it helps, I believe you’re worth it. That’s why Inspiredeats exists.   
Love & laughter to all, 

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!

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. 



Sometimes I miss the salty crunch of chips, pretzels or crackers, so when the urge kicks in I turn to these guys; roasted, spicy chickpeas. They’re a tasty, easy to make treat and I typically have all the ingredients in the pantry. I discovered the recipe on What’s Gaby Cooking and I have to admit, I love the warm, spicy, toasty, salty combo! They make a great snack on their own, or as a side dish to your fave main course. 

All you need is 30 minutes, a can of garbanzo beans and some typical household spices. Kick up the heat for those of you with a flair for spicy. Enjoy!



Allergy-free, paleo roasted chickpeas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 yummy bowlful

Allergy-free, paleo roasted chickpeas


  • 1 15-oz can Garbanzo Beans
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp paprika


  1. Preheat the oven to 400 degree F.
  2. Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.
  3. Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.
  4. Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.
  5. Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 20 minutes.
  6. Season with salt if needed once fully roasted and then serve.


Mary’s Gone Crackers!

And cookies, pretzels and crumbs too 🙂 So it seems 

Not only do we love their name, but these are some darn good crackers, cookies, pretzels and crumbs too!  Mary’s lines are embedded in what she calls “Conscious Eating”. And I have to admit, I wish I would have thought of that perfectly clear and catchy little phrase first! It eloquently describes why we embrace allergy-free and kind eating habits, and Mary’s Gone Crackers offers several products to help you along that path. From crackers to cookies, pretzels and baking crumbs, Mary’s Gone Crackers believes in Conscious Eating. Eating consciously means being aware of how food impacts our minds, bodies and the planet, which is why Mary’s Gone Crackers uses organic, gluten free and non-GMO whole food ingredients. Yay!!

My son loves the crackers and cookies, though we have yet to try to the pretzels or crumbs but fully intend to do so. Sadly, I can’t eat quinoa, bot for those of you who can, these delish little crackers get 2 thumbs up from an 8 year old’s discerning palette.
We also love how Mary’s invites you to join their community and submit recipes online, with any lucky winners’ recipes who are chosen to be featured on their site receiving a free box of Mary’s Gone Crackers cookies. YUMMY rewards!
Using their postal code locator on their site here, you can browse the stores that carry Mary’s in your area. If you’re not among the lucky who have Mary’s nearby, we are hoping to offer them on our online store soon enough. Until then, you can always contact the supportive and friendly staff at Mary’s who will surely be happy to help you.

 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!

I don’t know about you, but one of the things I tend to crave when the cravings hit (and I should mention that they don’t come very often when you follow the paleo diet) is chocolate. So I was so happy to run across this tasty, guilt free treat to help satisfy those cravings when they hit!

I was browsing some of my fave sites today and ran across a new one so I can’t yet vouch for these, but they look delish and after reading a bit about the site’s owners and browsing their other recipes, I’m pretty excited to give this one a shot! Note that you can make them vegan by using dairy-free dark chocolate – yum!

Head on over to their site and view the orignal recipe here; 





Frozen chocolate peanut butter banana bites

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 2 large bananas
  • 1/4 to 1/3 cup vegan chocolate chips
  • 1/4 to 1/3 cup natural peanut butter
  • Unsweetened coconut flakes


  1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
  2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
  3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
  4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
  5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.


You can enjoy them right after they're made (but they aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream). I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let them freeze overnight.




Are you gluten-free, but still want to enjoy some of the sinfully delicious recipes you were used to, such as P.F Chang’s Mongolian Beef?  Well now you can! Here’s a recipe for PF Chang’s Mongolian Beef (one of my hubby’s faves) as prepared gluten free. 

Note the nutritional content on the recipe below and keep in mind this is a splurge/indulgence 🙂 




P.f. Chang’s Mongolian Beef (Gluten Free)

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 2

Serving Size: 1 (492 g)

Calories per serving: 848.2

Fat per serving: 23.4


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger , minced
  • 1 tablespoon garlic , chopped
  • 1/2 cup tamari soy sauce (aka gluten-free soy sauce. DO NOT use regular soy sauce)
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch (verify it has no wheat or wheat flour)
  • 2 large green onions


  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.


Amount Per Serving % Daily Value Calories 848.2 Calories from Fat 211 24% Total Fat 23.4 g 36% Saturated Fat 8.4 g 42% Cholesterol 154.2 mg 51% Sodium 4255.9 mg 177% Total Carbohydrate 103.1 g 34% Dietary Fiber 1.5 g 6% Sugars 81.9 g 327% Protein 56.7 g 113

Easy breezy, this brisket recipe is a no-brainer for an easy and delish dinner option.

With the use of Braggs Aminos, its not only paleo but gluten-free friendly too! So grab the crockpot, set it on simmer and come home to a house filled with the amazing aroma of brisket.  We enjoy this with mashed cauliflower, but asparagus, broccoli or any other fave veggie are great as well. 


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!