Diabetic Friendly Cauliflower Pizza

You know what the best part of cooking for one is? You don’t have to cater to anyone else’s dietary restrictions and YOU can make exactly what YOU want to eat!!! Sure, it may be a little tricky finding recipes for one or to find the inspiration to cook up a whole meal just for yourself after a LONG day of work.  But with this simple easy recipe, you can make delicious meals for yourself that are healthy, without wasting food and save money by not eating out.

Fall is the worst time for food choices for a type one diabetic like myself.  Everything is always, fat filled, carb loaded goodness and although I would LOVE to indulge in ALL of it, my diabetes does get in the way of the fall carb overload.

As almost any person I LOVE PIZZA but obviously with the carb intake I can’t really eat all of that bread.  I recently came across this Cauliflower Pizza Recipe from POPSUGAR Fitness.  I made some adjustments to the recipe and added my own twist.  Here are the ingredients I used:

  • Nonstick spray
  • 2 1/2 cups cauliflower, grated (a little less than the whole head)
  • 1 large egg
  • 1 1/4 cups shredded mozzarella cheese (I used the Weight Watchers Reduced Fat Four Cheese Italian Blend Shredded Cheese)
  • 2 tablespoons grated parmesan cheese
  • Salt
  • Pepper
  • 1/4 cup tomato sauce
  • 1 cup grape tomatoes, sliced in half
  • Fresh basil leaves (optional)

Cauli Flower Dough Mix


  1. Pre-heat oven to 425° F.
  2. Line a rimmed baking sheet with parchment paper and spray with cooking spray (I made the mistake and used aluminum foil the first time I made it and it stuck bad, bad, bad – make sure to use the parchment paper!!!!)
  3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse until the texture is similar to rice.  I am sure a grater will work for this as well.
  4. Place cauliflower in an uncovered microwave-safe bowl and cook for 7 minutes
  5. Remove the cooked cauliflower from the microwave and mix in the egg, one cup shredded cheese, Parmesan cheese, a little salt and pepper to taste.
  6. Spread dough out evenly over baking sheet (about ¼ to ⅓ of an inch thick)
  7. Bake for 15-20 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  8. Remove the crust from the oven.
  9. Top with pizza sauce and toppings. (Be careful not to add too many heavy toppings as you don’t want to weigh down the crust!)
  10. Put the pizza back in for 5-10 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Stay Fancy !


Eggcellent Quick Egg Muffins

When you are a commuter, sometimes your drive/train ride to work can be some what of a part-time job.  I used to take the Metro North train every day to work which meant a 2 hour door-to-door commute each way making the total trip 4 hours (a part-time job). I’ve cut my commute down to about an hour drive each way with traffic (mind you I only live 15 miles from the office)

I am also NOT a morning person, so anything to make my morning easier is key.  Being diabetic I can’t just grab a bagel and go, I need to eat something low carb and it is definitely hard to find in a breakfast food.  These Eggcellent breakfast cups are great to make ahead on the weekend, freeze, and microwave in the morning as a quick, easy, HEALTHY meal!

Here’s what you will need:
12 eggs (you could use just egg whites for a healthier option)
1/2 cup Low Fat milk
1/2 Green Bell Pepper
4oz Feta Cheese
1/2 cup Spinach, chopped
1 Tomato

Preheat Oven to 350 degrees and spray a 12 muffin tray with cooking spray.

Whisk the eggs and the milk in a large bowl.  Add the feta cheese, chopped spinach, cut up tomato and pepper and stir to combine.

Pour the egg mixture evenly into the muffin tin about 2/3 of the way full in each cup. Bake in oven for 20-30 minutes.  Let cool in tray, remove from muffin tin and cool on cooling rack.

Freeze in ziplock baggies.  I heat my frozen egg muffins in the microwave for about 40-60seconds but time may vary.

What other food would you add to your egg muffins?  It may be good with avocado and turkey!



Low Carb Triple Chocolate Pie

A few weeks ago I attended an awesome Pampered Chef party.

The demonstrator for the party was the top seller in the world, and it definitely showed, she was amazing. At the end of the party she made a dessert with her own recipe that I couldn’t help but think I could remake it and do it low carb, diabetic friendly.

TRUST ME when I tell you that this dessert is AMAZING – it truly is. My boyfriend literally (no joke) licked the plate clean.

Here’s what you’ll need:

  • 2 packages JELL-O Sugar Free Chocolate Fudge Instant Pudding
  • 4 cups Low-fat milk
  • 8oz Low Fat Creamcheese (Room Temperature)
  • 3/4 Cup Splenda
  • 1tsp Pure Vanilla Extract
  • 16oz Cool Whip
  • 10oz Dark Bittersweet Chocolate Chips (I used Ghirardelli)
    ***Dark Chocolate has less carbohydrates and less sugar than milk chocolate. This recipe is about 5 carbs per serving.
  • 3/4 cup Heavy Cream
  • 1 roll of Chocolate Chip Cookie Dough (about 8 grams per serving)

TOTAL Carbohydrate – 18-20 grams per serving.

1) Take the entire roll of cookie dough and place on a baking sheet covered with parchment paper.  Form the dough into a large circle (cookie).  Bake at 350 for 20-30 minutes or until the edges are brown.

2) In a small bowl beat together creamcheese, splenda and vanilla extract.  Spread over cookie.

3) Make the sugar-free chocolate pudding per directions on box using cold low-fat milk.  Let set in refrigerator.  Fold-in cool whip to the pudding.  Layer on top of the creamcheese layer.

4) Heat up 3/4 heavy cream in microwave until it starts to bubble.  Remove from microwave and pour the 10oz bag of bittersweet chocolate chips into the cream. Stir for about a minute to form the ganache.  The ganache should be a thick, creamy consistency. Pour ganache over the pudding/Cool Whip layer and let drip down the sides.

(Keep refrigerated)

5) DEVOUR and ENJOY!!!

Cheers – J

Light French Toast

Being a type one diabetic is always a day-to-day struggle.  Each day revolves around constant carb counting. One of the most difficult food items to give up is definitely bread (I do love my bread). That is until I came across Pepperidge Farm Light Style Bread – ONLY 8g PER SLICE! That is literally half the amount of carbs of a regular slice of wheat bread.

Breakfast is also a difficult meal to eat for diabetics.  With the exception of eggs, a ton of breakfast foods are loaded with carbs, especially one of my favorites, french toast.  Here is my diabetic version with only 21grams of carbohydrates:


You’ll Need:

Spray a frying pan with cooking spray. Mix the egg, cinnamon and vanilla in a dish.  Soak the 2 slices of bread in the mixture. Place the bread onto the frying pan and cook each side evenly on medium heat.  Top with syrup and blueberries (optional).