Mozzarella & Roasted Tomato Zoodles

Ok, this isn’t really a recipe.  More like throwing a few things together, but it comes out to a really delicious meal.  I made this last Friday when I really didn’t know what to make for dinner.  I wanted pasta but I didn’t want pasta-pasta (some of you will feel me on this).  I wanted something creamy but I wanted something light too.  And I wanted it to taste like summer. Mozzarella & Roasted Tomato Zoodles | Life Healthfully Lived Continue reading

Sweet Potato Caprese Pizza

Sweet Potato Caprese Pizza | Life Healthfully LivedWhen I was coming up with the recipe for these tasty pizzas I had such a great idea/method.  I was going to make a hashbrown like crust and then broil some delicious melty cheese, tomatoes, and basil on top.  It was going to be awesome because I was going to use my waffle iron to make this wonderfully crispy crust and then pop everything under the broiler for the final touch.

My waffle iron is now in a garbage dump somewhere in Illinois. Sweet Potato Caprese Pizza | Life Healthfully Lived

Long story short, if you have an awesome waffle iron that you love you can still make these the way that I intended.  If you have a waffle iron that is literally the spawn of Satan you can use my alternative method and still have pretty delicious results.

Also, just a quick reminder to myself and anyone around me:  Don’t decide to test a new recipe on a Saturday night when you’ve completely lost track of time, haven’t eaten in like 5 hours and it’s almost 9 p.m.

Yes, this really happened.

Yes, Adam had to deal with a hangry wife.

The things I do for you guys. 🙂

Sweet Potato Caprese PizzaSweet Potato Caprese Pizza | Life Healthfully Lived

  • 2 large sweet potatoes, shredded (I used my food processor and it was super easy but you can also use a box grater)
  • 1 batch of my No Mozzarella Mozzarella 
  • 8 oz cherry or grape tomatoes, sliced in half
  • small bunch of basil, stems removed
  • 2 large eggs, beaten (or 3 tbsp flax seed mixed with 6 tbsp water)
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • olive oil or coconut oil for the pan/waffle ironSweet Potato Caprese Pizza | Life Healthfully Lived
  1. Line a large baking sheet with a Silpat or parchment paper and place the shredded sweet potatoes, eggs, and seasonings into a large bowl and mix together until everything is well combined.
  2. If you are using a waffle iron (lucky duck), grease the iron with a little oil and scoop about 1/4 to 1/2 cup (depending on the size of your iron) of the sweet potato batter into the iron and cook until the edges are crispy.  Or your waffle iron goes ding.  Move the finished crust to the baking sheet and continue until you have used all the batter.
  3. If you don’t have a waffle iron, you can cook this in a skillet (I used this one) or on a stovetop griddle.  Use a little oil, scoop about 1/4 cup batter onto the skillet and let if cook for about 5 minutes on each side or until the edges are crispy and brown. Move to the baking sheet and repeat until you’re out of batter.
  4. Once your crusts are complete, top each pizza with a dollop of mozzarella, a few tomato slices, and basil leaves.  Sprinkle a little salt and pepper on top and then move the pizzas to the broiler for about 5 minutes or until the cheese starts to get a little brown and the tomatoes have crisped.

The fun part about this recipe is it can be dinner or it can be breakfast!  Or lunch.  Or a snack.  Or if you’re a bit odd, dessert!  I guess what I’m saying is eat this whenever the heck you want and don’t let anyone tell you that you can’t.  You don’t need that negativity in your life. Sweet Potato Caprese Pizza | Life Healthfully Lived

Happy Friday friends and enjoy your weekend!

*There are affiliate links in this post.  If you click on them and buy the product through that link, I get a percent of the sale.  Any money I get from affiliate links goes back into the blog to make it better for you, so thanks! 

Italian Pasta Bake

MozzarellaItalian Pasta Bake | Life Healthfully Lived that isn’t really mozzarella.  Confusing I know, but totally awesome.  There are tons of recipes out there for fake cheese as well as plenty of products that you can buy.  My issue with store bought “cheese” is that it’s usually full of ingredients that I would rather not ingest.

I’ve made cheese sauce before for my Fusilli N’ Cheeze, but I wanted to make a cheese that was a little thicker.  My goal?  To try and recreate the mostaccioli that Adam made for me when we first started dating.Italian Pasta Bake | Life Healthfully Lived

About a month or so into our relationship, Adam decided he was going to cook for me.  He made me his mom’s mostaccioli and it was delicious.  It was super simple, but watching him make that meal for me was one of the first times that I started to fall in love with him.  When I stopped eating gluten and dairy, mostaccioli kind of went out the window. But not anymore!

Don’t be freaked out by making “cheese” that isn’t really cheese.  It isn’t difficult and there really aren’t any weird ingredients unless you think tapioca starch is weird. It isn’t.  It’s just a thickener and helps make this cheese stretchy.  You could also use potato starch, but I like tapioca better.  Once you make the cheese, this is a really fast meal and a great one to prep early and pull out for a quick weeknight meal.

Not-Mozzarella, Mozzarella Italian Pasta Bake | Life Healthfully Lived

  • 1/2 cup raw cashews, soaked in warm water overnight
  • 1 tsp apple cider vinegar
  • 1 tsp roasted garlic
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 2 1/2 tbsp tapioca starch (or potato starch)
  • 1 cup hot water
  1. Add everything to a blender and blend for 2 to 3 minutes until it is completely smooth.
  2. Pour the mixture into a medium saucepan and heat over medium-high heat.  Cook while constantly stirring.  After a few minutes, the mixture will start to thicken.
  3. Turn the heat to low and keep stirring it until it is very thick and stretchy.  You can use it right away or keep it in an airtight container in the fridge for 2 to 3 days.

Italian Pasta BakeItalian Pasta Bake | Life Healthfully Lived

  • 1 batch of Not-Mozzarella, Mozzarella
  • 1 batch of my tomato sauce
  • 1 package of gluten-free pasta, I used brown rice shells
  1. Preheat oven to 350.  Cook your pasta according to the directions on the package.  Drain and set aside.
  2. Get a 9 x 13 casserole dish and spoon a thin layer of tomato sauce on the bottom.  Next, put a layer of pasta and then top with tomato sauce.  Spread some of the cheese on top of that.
  3. Keep layering the pasta, sauce, and cheese until it’s gone.  Cover the dish with aluminum foil and bake for 25 minutes.
  4. Remove from oven and take off the foil.  Cook for another 5 minutes until the cheese on top is starting to brown on the edges.
  5. Take out of the oven and let it cool for 10 minutes before you serve it.Italian Pasta Bake | Life Healthfully Lived