Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

Flourless Pizza?!

I probably wouldn’t believe it either. But I promise, I’m not lying – this pizza has no flour. No carbs. No gluten. No guilt. And it tastes amazing!

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Trust me, I was a little skeptical when I first saw this idea on Pinterest. But then I tried it and I fell in love.

Cauliflower Pizza Crust
Makes 8 slices. Gluten free. Adapted from Eating Bird Food.

Ingredients
1/2 head cauliflower
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 egg
1 C shredded cheese (mozzarella, parmesan, etc)
salt and pepper to taste

Instructions
1. 
Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone mat, or use a pizza stone if you have one.
2. Put cauliflower florets into a food processor and pulse until crumbly. You should have about 2 cups.
3. Saute over medium heat about 5 minutes.
4. In a large bowl combine cauliflower with all remaining ingredients. Mixture should be crumbly.
5. Spread crust on pan about 1/4 inch thick, pressing down with your fingers so it sticks together.
6. Bake 25-30 minutes until edges are crispy.
7. Remove from oven, top with sauce and any toppings, and broil another 5 minutes. Serve hot.

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Cheesecake Party

I’ve gotten behind on my blogging again :( But I’m SO excited for all of the cooking I’m going to do over Thanksgiving! Since I’m so behind, I’ll make this a double recipe post just to make it up to you. The first one is a dessert you can definitely have at your Thanksgiving. Yes, it’s pumpkin. Of course.

A couple weeks ago, we had a party at our house. I’d been wanting to use my mini cheesecake pan again, so I thought, why not make cheesecake for the party? My roommates said, “WHAT? What kind of college party has cheesecake?!!” The best ones, of course. And everyone appreciated the cheesecake, so I win.

If you don’t have a mini cheesecake pan, you can still bake this in a regular springform pan, but scale everything back to 2 packages of cream cheese.

Mini Pumpkin Cheesecake
Makes 2 1/2 dozen.

Ingredients
for the crust
26 regular (not Double-Stuf) Oreos – 2 rows in the package
4 Tbsp butter, melted
for the cheesecake
3 8oz packages cream cheese
3 eggs
1 15oz can pumpkin
1 1/2 tsp vanilla
3/4 C brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions
1.
Preheat oven to 350F. Grease cheesecake pan.
2. Put Oreos in a food processor until you have fine crumbs. Pour in melted butter, stir. Press about 1 1/2 Tbsp into the bottom of each well in the pan (I found a shot glass works best for this – it’s really difficult with your fingers).
3. Bake crusts for 10 min. While they are cooling, begin the cheesecake.
4. With an electric mixer, combine cream cheese, eggs, pumpkin, and vanilla until completely smooth.
5. Stir in brown sugar, cinnamon, and nutmeg until combined.
6. Pour into each well, filling completely to the top. Bake 20-25 minutes until set.
7. Let cool about 15 minutes then remove from pans. Chill in fridge (or on your porch if it’s cold enough and your fridge is full like mine…) for at least 1 hour before serving.

So to go with all that cheesecake, I guess you might need some real food… maybe… Sometimes…

Quinoa Risotto
Serves 2-3.

Ingredients
1 C uncooked quinoa
2 C vegetable broth
1/2 C sliced baby bella mushrooms
1/2 C diced red onion
2 Tbsp olive oil
1/2 C white wine
1/4 C parmesan cheese
1/4 C goat cheese
3/4 C fresh spinach
salt and pepper, to taste

Instructions
1.
Cook quinoa in vegetable broth, either on the stove top or in a rice cooker.
2. Saute mushrooms and onion in oil over medium heat until onions are translucent. Add quinoa and cook a couple more minutes.
3. Add wine and stir until absorbed. Turn off heat.
4. Add cheese and spinach and stir until cheese is melted and spinach leaves are wilted. Serve immediately.