Cauliflower pizza crust [recipe review]


“Hmmm, okay this is definitely almond flour crust,” my husband said taking his first bite from the pizza.

“Nope, guess again,” I replied.


“What? Quinoa? No! It’s cauliflower!”

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Spaghetti Squash with Homemade Sauce

Hello my fellow travellers,

I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.

I decided it was time to finally try spaghetti squash!


The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.


1 spaghetti Squash

1 tbsp ghee or butter

1 onion, chopped

1 clove garlic, minced

1 1/2 tomato, chopped

1 cup water

1/2 tsp oregano

1 tsp salt

1 tsp red chilli powder

kalamata olives, add to liking

feta cheese, add to liking


  1. Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
  2. Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
  3. To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
  4. Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.

In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.


Lasagna ‘Roll Ups’

Hello my fellow travelers,

Today’s recipe was an experimentation of sorts. I made lasagna a few weeks back (in typical layered fashion) and decided to try a different variation a week later. Although my lasagna roll ups decided to spread into squares while baking, they made great little sections perfect for serving. Traditional lasagna usually cuts up in sloppy squares though of course, looks are not everything because these tasted awesome!

Lasagna Roll upKind of a roll up? 

The best part about the lasagna is the sauce. I let it simmer for a good hour, which I believe is it what really gives it the characteristic Italian flavor. Plus fresh basil and parsley don’t hurt.




1 small onion

4 garlic cloves, crushed

28 oz. canned crushed tomatoes (organic, bpa free)

8 oz. tomato paste can (organic, bpa free)

1 lb organic ground beef

1/2 cup fresh basil, chopped

4 tbsp fresh parsley, chopped

2-3 tsp salt

1 tsp pepper

1 tsp Italian seasoning

1/2 red bell pepper, chopped

1/2 cup water


450 g ricotta cheese, (I like Silani brand)

1 egg

2 tbsp parsley

400 g mozzarella cheese, shredded

200 g parmesan cheese, shredded

12 lasagna noodles


  1. For the sauce, take a large dutch oven and fry onion, garlic, and beef until beef is slightly brown. Add tomato sauce, crushed tomatoes, spices, basil, and parsley. Add 1/2 cup of water to thin out the sauce. Let boil and reduce to simmer for at least an hour.
  2. Take lasagna noodles and place in tray or large bowl of very hot water. Leave the noodles in for 20-30 minutes. No need to boil them and dirty another pot! The lasagna noodles will cook in the oven. In mixing bowl, combine ricotta cheese with egg and parsley.
  3. Preheat oven to 375 degrees. Once lasagna noodles are soft, lay them on paper towels. Spread a spoon ladle of sauce on the bottom of a 9×13 glass tray (I actually put 9 rolls in a 8×8 pan and 3 in a 9×5 glass loaf pan). Spread a tablespoon of the ricotta mixture on the lasagna noodles, the sauce on top, parmesan, and mozzarella. Roll up the lasagna and place seam down in the glass tray.
  4. Once all the lasagna roll ups is laid out in the tray top with the rest of the leftover sauce. Sprinkle mozzarella and parmesan cheese on top.
  5. Bake for 40-45 minutes with foil on top of the tray making sure the foil doesn’t touch the cheese. Cool for 15 minutes.


Cauliflower Rice [Grain-free]

Hello my fellow travellers,

I know what you must be thinking, “what in the world is cauliflower rice?!?”

Well, its a delicious, grain-free substitute for rice. You can eat anything with this rice: baked chicken, meatballs, or even spinach curry.


I snagged this recipe from Nom Nom Paleo but adapted the spices to my liking. I essentially replaced all the spices the recipe used with what I had on hand.


Definitely something new in my kitchen but worth a try since its super easy!


1 cauliflower head, large

1 tbsp coconut oil

1-2 tsp sea salt

1 small onion, chopped

2-3 cloves garlic, minced

1 tsp oregano

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder


  1. Cut cauliflower into florets and throw into a food processor. Pulse until the cauliflower resembles small rice grains.
  2. Fry onions and garlic in coconut oil in a skillet/large pan until translucent and then add cauliflower. Add all the spices and mix well.
  3. Cover the pan and cook the cauliflower for 5-10 minutes until softened.
  4. Serve hot with sauteed vegetables, chicken, or whatever you have on hand.



Baked Crispy Chicken Drumsticks

Hello my fellow travellers,

So yesterday I decided to experiment our dinner meal by baking chicken drumsticks. I wasn’t sure of what kind of dry rub seasoning to make, which is why I threw a bunch of spices on a plate hoping for good flavor.


Its safe to say that this is now one of my favorite recipes and I’ll be making it for dinner again tonight. It was that good, alhumdullilah. Its a simple recipe and really easy to whip up when you’re out of dinner ideas. My favorite part is the kick of oregano. It tastes great with salad and cauliflower rice.



4-6 organic drumsticks (I used 4)

1 tsp salt

1 tsp dried organic oregano

1/2 tsp red chilli powder

1/2 tsp pepper

4 small cloves of garlic, crushed


  1. Preheat oven to 425 degrees celsius. Wash chicken drumsticks under water and dry with paper towel. Make sure you soak up as much moisture as possible – the skin will be crispier. Cut off any loose skin or bone.
  2. On a plate, mix salt, pepper, red chilli powder, oregano, and garlic. I used my fingers to get the seasoning mixed up (the texture is almost sand like).
  3. Place a grill on top of a baking sheet. Use a pastry brush to cover the grill with olive oil (or oil of your choice). Take the dry rub and cover the chicken legs.
  4. Bake for 35 minutes. Use a meat thermometer to check if the chicken is done (usually around 165 degree celsius)

Enjoy with a side of salad!

Grain free Spinach Quiche

Hello fellow travellers,

I’ve been doing a lot of research into grain-free and gluten free over the past few months. I’m slowly lowering my grain intake because I’ve found that too much grain causes unwanted digestive issues in my body. I’ve read tons on the Paleo diet and other low-carb, high-fat diets.


I try to incorporate more meats, vegetables, and fruits in my diet and leave out the starch and sugar. So far so good. I was able to find this recipe for a grain free coconut flour pie crust from Coconut Mama. I didn’t make any changes to the recipe since this was my first time trying a grain free crust.

I would say the crust did not turn out as delicious as I expected. It fluffed rather well but overpowered the taste of the quiche. I could taste more crust than egg. Which is why next time I’ll make a thinner crust since coconut flour tends to swell up after baking.


Overall it was a different experience but also tasty!

Ingredients for Quiche filling

1/2 a large onion, chopped

1 cup fresh spinach

3/4 cup bell peppers, chopped (use different colors)

1 tbsp coconut oil

1 cup cheddar cheese, shredded

5 eggs

1 cup milk

1 tsp salt

1 tsp pepper


  1. Preheat oven to 350 degrees. After preparing pie crust, press it into a 9 inch pie dish.
  2. In a pan, heat coconut oil and fry onions till translucent, then add chopped bell peppers and spinach. Let spinach wilt and soften.
  3. In a large bowl, whisk eggs, milk, salt, pepper, and cheese together.
  4. Spoon spinach mixture into a pie plate and then pour egg mixture on top. Bake for 30-40 minutes. I checked mine at the 30 minute mark and the cheese still burnt a little so keep a close eye.