Chicken Crust Pizza

I am obsessed with this low carb, high protein Chicken Crust Pizza. I’ve tried a few recipes and this one is my favorite because it’s so tasty and CRISPY. Everyone I’ve made it for has been in disbelief that this crust is made out of chicken! It’s so easy, leaves you more satiated than regular crust, and is seriously so much healthier than regular pizza crust. Here’s how to make the magic happen…

Oh, and I’d love to know if you try this and love it! Tag me on Instagram @happywifestyle so I can repost you!

Ingredients:

• 1 lb ground chicken

• 1/2 cup shredded parmesan cheese (grate your own or buy shredded, not the powder)

• 1 1/4 cup shredded mozzarella cheese

• 1/2 tsp Italian seasoning

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 cup pizza sauce (I use Rao’s Pizza sauce)

• Pizza toppings of choice

Instructions:

1. Preheat oven to 450 degrees.

2. Line a baking sheet or a round, vented pizza pan with parchment paper.

3. In a medium bowl mix the ground chicken with 1/4 cup of the parmesan cheese, 1/4 cup of the mozzarella cheese, and all the seasonings. Mix well. I take off my rings and use my hands.

4. Once mixed, place the chicken mixture in the center of the parchment and press/flatten with hands in the shape pan you are using.

5. Cover the mixture with plastic wrap. I use two pieces, crosswise. Using a rolling pin, roll it until thin and even, working outwards from the center. (It works best to remove the pan underneath while rolling out.)

6. Place the parchment with crust on top back onto the pan. Remove plastic wrap. (See video below of me demonstrating this part.)

7. Bake until crust is golden and beginning to crisp, about 15 mins. Your crust will shrink. Tip: If watery fluid forms around crust, take a balled up paper towel and soak up any of it which will help it to stay crisp.

8. Remove the crust from oven. Let sit for 5 minutes. Keep oven at 450.

9. IF USING THE ROUND VENTED PIZZA PAN I USE, remove crust from parchment and place directly on the pizza pan. This will help make it perfectly crispy.

10. Top the crust with pizza sauce all the way to the edges (the edges are the best part), cheeses and toppings you choose. My favorite is pepperoni and black olive. I quarter the pepperoni so the pieces are smaller and rough chop the olives. I put a little extra cheese under and on top of these toppings;) If I have fresh basil, I throw some of that on there after it’s done. Make it with any toppings you love.

11. Put the pizza back in the oven for about 10 minutes or until bubbly and edges are golden.

12. Let your pizza cool for about 5 minutes before cutting.

13. Enjoy, and let your mind be blown.

Easy Low Carb Lasagna

This Low Carb / Keto Lasagna is so easy to make and honestly we don’t miss the noodles at all. It has all the flavor of the family favorite…just without the noodles. So if you’ve been missing lasagna but have been cutting back on carbs, this will taste great and will be a go-to favorite. It’s literally just meat and cheese so you can’t mess this one up…

Ingredients:

• 1 lb of ground beef

• Marinara sauce (I use Rao’s 24oz jar)

• Whole milk Ricotta cheese - 15oz tub

• Mozzarella cheese, shredded

• Parmesan cheeses (I use shredded and grated)

• Italian seasoning and salt for seasoning beef while browning

• Miracle Noodle Egg White noodles (optional)

Instructions:

1. Preheat oven to 350 degrees.

2. Brown the ground meat. Season with salt while cooking if you choose. Drain the fat. I do this by spooning if off. Add the marinara sauce and heat through. Set aside.

3. Add the ricotta cheese to a medium bowl. Add a handful of mozzarella, a big pinch of shredded parmesan and a healthy sprinkle of Italian seasoning. Mix well.

4. In a 8x8” baking dish make two layers of the mixtures. Spoon half the meat mixture and spread evenly in the bottom of the dish. Layer the cheese mixture by placing dollops and pressing lightly with fingertips to flatten. (Don’t try to spread it, it won’t end well.) I sprinkle a thin layer of mozzarella and shredded parmesan which helps fill the spaces where you can still see any meat mixture. Repeat layers. Top with mozzarella and parmesan and a sprinkle of Italian seasoning.

5. Bake at 350 for about 30 minutes, adding 5 minutes at a time if needed until bubbling and cheese is starting to get golden brown. When removed from oven, sprinkle grated parmesan on top.

6. Let cool for 20 minutes or more if you want it more set up. This can be made ahead of time if you want it really set up to cut it like lasagna.

7. Option #1 that we take most of the time because we don’t want to wait to eat it is spooning it into bowls and eating it with a spoon. We call this “Lasagna Soup” and trust me it tastes so great! With a sprinkle of grated parm on top…my husband loves this!

8. Option #2 is to serve it over Miracle Egg White Spaghetti Noodles which are delicious and add 10g of protein! (I find them at Sprouts.)

9. Option #2 is to layer the egg white noodles right into the dish! Adds protein!

You may notice that I don’t do a lot of exact measuring with this recipe because you really can’t mess this one up. Just don’t skimp on the cheeses as it’s tasty with plenty.

Paleo Clam Chowder

I love Clam Chowder. I mean, I really love it.

Now that the weather is starting to cool off and it’s beginning to feel a bit like Fall here in California, I decided to try this healthier Paleo Clam Chowder version that is dairy-free - and doesn’t even have potatoes in it.

To be honest, I didn’t have high hopes because I like GOOD Clam Chowder. How could this possibly live up to the real deal? I live near Spud Point in Bodega Bay which is pretty much perfection when it comes to chowder.

Well, from my first taste of this…. IMPRESSED. Super impressed. My husband even ate two bowls.

I decided to add it here to my blog since this will now be a staple in my house from now on and you simply need to know how to make it for your family too.

Ingredients

• 2 cups raw cashews, soaked in water for 4 hours

• 4 slices bacon, chopped (I use Pedersen Farms sugar-free bacon)

• 1 cup chopped yellow onion

• 1/2 cup chopped celery

• 1 cup peeled cubed celery root, or celeriac

• 4 cups water

• 16 ounces bottled clam juice (I used Bar Harbor brand)

• 1 sprig fresh thyme

• 1 bay leaf, whole

• 1/2 teaspoon sea salt (more to taste if wanted)

• 3 6.5-ounce cans minced or chopped clams, drained and rinsed (I used Bar Harbor brand)

Method

1. Place the bacon in a Dutch oven or deep stockpot (I used my 5.5 quart Le Creuset and it was a perfect size) and cook over medium high heat until most of the fat has rendered, about 2-3 minutes after the pot heats up.

2. Stir in the onions, celery, and celery root and sauté for 10 minutes, or until vegetables are cooked but still firm.

3. Add the water, clam juice, thyme, bay leaf, and salt. Cover and simmer for 20 minutes.

4. Remove 2 cups of soup (mostly liquid) from the pot and place in a blender.

5. Drain and rinse the cashews, then add them to the blender and blend for 30 seconds, until smooth.

6. Return the cream mixture to the pot and stir to incorporate.

7. Stir in the clams and simmer for 5 minutes, until the clams are warm. Remove from the heat and allow the soup to thicken for 5-10 minutes before serving.

8. Salt and pepper to taste.

9. Garnish with a few shakes of hot sauce of choice like we did if you want!

Enjoy! This healthy Clam Chowder will pass for the original! Let me know if you try this in the comments! I’d love to know if you love it too!

This recipe is from the Cookbook Against All Grain - delectable paleo recipes to eat well & feel great - by Danielle Walker. This is just a tease of the delicious recipes in there so grab yours!

Fall Fashion Inspo 2020

Fall is hands down my favorite season for fashion. I haven’t been all that inspired for style at all in 2020 because, well, you know why….2020. We’re not going very many places and there hasn’t been many occasions to look cute - at least from the waist down;) I realized I’ve worn the same 5 items for months now. Time to change it up…

Today I felt inspired to get a few fresh fall items but am keeping it super simple this year. I usually buy boots and heels but this year I’m not as I have what I need already (heeled booties if I need them) and I’m just not wearing heels much these days like I used to.

I picked out a few comfortable staples that I’ll wear time and time again so the value and cost per wear is smart. I also chose items that can be layered, are casual for day to day and can go anywhere…including just staying in. I also took into account ease - clothes you can mix and match, days when you don’t want to do your hair but still look stylish, and since we are still wearing masks….we may as well look stylish doing it.

Here are my picks and why I chose them:

BONUS - ALL ON SALE at 25% OFF this weekend only with FREE shipping on $50+ (10/17-10/18)

1. Tee in Moss - I am a tee snob and when I find one that’s soft and fits right, I feel like I’ve struck gold because perfect ones are hard to find that don’t cost a fortune. I’m amazed at how expensive a tee can be. I’m willing to spend more on things like jeans and shoes because they last longer…but not tees. I got this one for $28.50 on sale and it looks like it would cost way more. I like my tees loose but not boxy so I got this in a large - I give it a front tuck or tie it to give it a more fitted look without looking tight. More colors available.

2. Cowl Neck Scarf - I’m calling this my COVID Scarf. Since it just slouches easily around my neck (no fighting with wrapping a scarf perfectly, just pull it on), I can pull it up over my face if I need to or hide my mask under it when I don’t need it and can still look cute…and stay warm. Win-win. It can also be worn as a hood if you want! This is actually called a “snood” - I haven’t heard of that before, but I guess it means it’s a scarf-slash-hood thing. I think this olive color will be the perfect neutral to go with everything, even a tee, and it has just a hint of shimmer to it that will give my casual outfit a pop. More colors available.

3. Sweater Kimono - I saw this and fell in love. A cozy, soft, layering dream. The design nips the waist which is perfect as its style is oversized. I have always loved kimono inspired sleeves like these that show my wrists - it makes it look stylish instead of sloppy. I wouldn’t recommend this if you’re very petite as it might swallow you. I think you need a bit of height to pull off this look or try it with a heeled boot to make it look more balanced as it’s “one size” and very roomy.

4. Trimmed Hat - I have been searching high and low for a hat like this. I have many felt hats but I’ve really been wanting one with a slightly smaller brim like this one. This taupe will go with everything and I love how a hat like this can make you look totally put together quick - even on bad hair days. It can turn your so-so simple outfit into classic style superstar with zero effort. More colors available.

5. Striped Mask with Heart - I fought the thought of getting a “cute” mask for months. I just couldn't wrap my head around it so I wore the same ol’ ugly ones I had because I thought - I’m not making this part of my look. BUT here we are and I saw this one and it’s the first one I’ve really liked. It’s simple but has a bit of style - and the small heart will hopefully spread a bit of love around because we all need more of that right now in the world - and we can’t see as many smiles;) This item is not returnable.

6. Zip Pullover - This ribbed sweater is such a great stylish staple that you could wear with jeans or a skirt - or anything! You can wear the collar up or down and it has a retro feel with the quarter zip ring. You know I’m a classic, simple, 70’s style LOVER. This comes in standard and petite in black. I ordered this in a medium.

7. Long-Sleeved Tee - Worn alone or layered, a good quality long sleeved tee is my Fall essential. I chose white but I may be going back to snag the black one too;) I always give it a slight front tuck to show my waist. A true classic you can dress up or down. I ordered a medium. Also available in black.

8. MOTHER High-Rise Straight Jeans - I’ve always been a huge fan of this brand and these just look like jeans I can live in. I love a distressed, old Levi’s look and these look fabulous. I hope they work out but jeans are tricky, so we shall see. Sizes are limited on what’s left so I got the 28 that was available. I’m usually a size 27 in this brand, but after reading all the wonderful reviews on these I decided to give the 28’s a try since they say they run small and to order a size up. Plus I’ve put on a few COVID and menopause pounds and this style will look best if not super tight. I also like to buy jeans on sale because they are an investment, but when I find a winner it’s well worth it because the cost per wear is smart. Fingers crossed because I’m in need of new jeans.

Please note: I usually would wait until I received these items to recommend them to you but I’m sharing now in case you want to take advantage of this awesome Anthropologie SALE going on this weekend only!! I thoroughly read all the reviews on these items so I’m optimistic. Since we have 60 days to return anything that doesn’t work, why not try on some new styles for Fall and have some fun? Let me know what you like…and what you get!

SHOP the full Anthropologie sale here!! 25% off everything and FREE SHIPPING on orders $50+!!

Hope this helps get you in the mood for Fall! 🍁

Easy Cheesy Bread

This recipe is in no way a healthy swap, paleo, keto, or W30 like I normally post.

This is what I consider a “conscious indulgence” and I make it only about once a year….BUT I decided it’s time to give you the recipe because you’ll score massive points with your entire family if you make this.

With family time being so important, especially in these uncertain times of social distancing right now, we all deserve a splurge. Make this alongside your favorite pasta dish and a side salad….it’s sure to be a hit. There will be NO leftovers, trust me. Oh and I have a super easy shortcut for you!!

The super EASY version:

Ingredients:

• 1 large sourdough round - cut crosswise, but not thru to bottom so it stays intact

• 1 lb Monterey Jack cheese - grated

• 1 1/2 sticks Kerry Gold “Garlic Herb & Butter” (3.5 oz sticks) - softened (see pic, but if you cannot find this, see the other version below that’s easy too)

• Foil and baking sheet

How to make:

1. Preheat oven to 350 degrees F

2. Stuff grated cheese into all the nooks + crannies

3. Pour/spread butter all over, getting it down into the cracks

4. Wrap in foil, place on a baking sheet and cook for 30 mins, opening the foil to expose the whole top, for the last 10 mins.

5. It’s pretty to place on the table right in the foil on a plate - the family can just pull it apart or cut wedges off and enjoy!

---

Regular Recipe Version - still super easy

Ingredients:

• 1 large sourdough round - cut crosswise, but not thru to bottom so it stays intact

• 1 lb Monterey Jack cheese - grated

• 1 1/2 sticks butter - softened

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 1/2 tsp fresh parsley - chopped (or dried)

• 1 1/2 tsp poppy seeds

How to make:

1. Preheat oven to 350 degrees F

2. Stuff grated cheese into all the nooks + crannies

3. Soften butter and add remaining ingredients to the butter and mix well

4. Pour/spread butter mixture all over, getting it down into the cracks

5. Wrap in foil, place on a baking sheet and cook for 30 mins, opening the foil to expose the whole top, for the last 10 mins.

6. It’s pretty to place on the table right in the opened foil on a plate - the family can just pull it apart or cut wedges off and enjoy!

Tip:

Place two long strips of foil crosswise, place bread round in center and wrap foil up and around the bread. This makes it easy to open and expose for the last 10 mins of baking.

This CAN be made with a different shape sourdough bread loaf, like a wide oval or long….just so it’s wide enough to cut crosswise.

Let me know if you enjoy this recipe and tag me on Instagram - it’s definitely a favorite in my family!

Keto Bagels

Love bagels but not the carbs? Here’s a great recipe that’s easy, satisfies and is keto friendly with only 1 carb!

Ingredients:

Makes 6 Bagels

• 3/4 cups shredded mozzarella cheese (I recommend the firm variety rather than the fresh, soft kind)

• 2 Tbsp cream cheese

• 1 egg

• large pinch of salt

• 3/4 cup almond flour

• 1 Tbsp everything bagel seasoning (or large flake salt is good too!)

• Donut pan (makes it super easy, but optional)

• Extra Cream Cheese for serving (optional)

Instructions:

1. Preheat oven to 400 degrees F.

2. To make the dough, add shredded cheese and cream cheese to a microwavable bowl and microwave on high for one minute. Stir the mixture and microwave again for 30 more seconds.

3. Add the egg, salt and almond flour to the cheese mixture and mix everything together gently.

4. If dough is sticky, sprinkle with extra almond flour. Wrap dough in plastic wrap and place in refrigerator for 10 minutes to firm up.

5. Once dough is firm, divide into six balls and roll our into logs.

6. Spray donut pan with nonstick spray and wrap dough around the tin. (If you don’t have a donut pan yo can place round “wreaths” of dough onto a cookie sheet with parchment paper or a silicone baking pad.)

7. Top with seasoning or salt (or seasoning of choice). Bake for 15 minutes or until golden brown.

Remember, these are a ‘healthy swap”, so if you’re expecting the chewy, NYC type bagel…head to NYC because this will disappoint. These definitely are a treat on keto though! TASTY!

Serving size: 1 bagel / Per serving: Calories: 88; Protein: 5g; Fat 7g; Carbs: 1g; Fiber: 0g

Recipe from Keto for Women magazine