Microgreen Salad - Ultimate Reset Recipe

This is a salad that has come to be one of my FAVORITES of this Ultimate Reset journey.  I never thought having a good "salad" recipe was very important.  I'm usually one that just dumps whatever I have into my salad and call then call it a day!  But I've got to say, this one is DELICIOUS!  When I look at a good salad, I usually think there is one thing that really sets it apart…for this salad, it's the toasted raw pumpkin seeds that I put on it (Oh, and the homemade dressing!).

Microgreen Salad*
3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (My favorite is the Ginger-Sesame-Miso salad dressing)

Combine everything together in a large bowl and toss gently to blend!

Microgreen Salad - Taking healthy food to the beach!

Toasted Pumpkin Seeds Recipe*

2 cups raw green pumpkin seeds (without shells)

Preheat oven to 400 degrees F.  Arrange pumpkin seeds in a single layer on a baking sheet.  Bake for 5 to 10 minutes, stirring every 5 minutes, until very aromatic and slightly browned, being careful not to burn.  Let cool before handling.  Store in airtight container.

Toasted Pumpkin Seeds

*Recipes taken from the Ultimate Reset Recipe book!

Cauliflower Pizza Crust

I love pizza, and I've tried to steer clear of it.  But, let's face it…it's a comfort food and it's hard to avoid sometimes.  Well…I've been seeing lots of posts about Cauliflower Pizza Crust.  I'll be honest, I haven't tried it YET.  But I'll be trying is very soon, like on my meal plan for next week!  The great thing about it, is that the crust is now turned into a veggie…then you can top it with all kinds of veggies and low-fat cheese!  Made to perfection!!

Cauliflower Pizza Crust

So…here it is…

Ingredients

• 1 head cauliflower, washed, trimmed and completely dried
• 1 medium onion, finely diced
• 2 cups shredded low-fat mozzarella cheese 
• 2 eggs beaten
• 1 clove garlic, minced
• 2 tbsp dried oregano
• 1 tbsp dried parsley
• olive oil spray
• pizza sauce of your choice 
• toppings of your choice

Directions:

 First you'll "rice" your cauliflower.  Take a head of cauliflower and break up the florets into the food processor and pulse down until you get something that resembles course grain.  Do not over process.  If you don't have a food processor then you can grate the whole head of cauliflower with a cheese grater.  

Place the riced cauliflower into a microwave save bowl and heat for 8 minutes.  Don't add water as there's enough naturally to cook itself.  

Making the Pizza Crust:

1. Preheat oven to 450 degrees.  Spray cookie sheet with non-stick cooking spray.  
2. In a medium bowl, stir together cauliflower, egg and mozzarella.  Add oregano, garlic, and parsley, stir.  Transfer to the cooking sheet and using your hands pat out into a round or long pizza crust.  Optional: Brush olive oil over top of mixture to help with browning.  
3. Bake at 450 degrees for 15 minutes.
4. Remove from oven.
5. Add sauce, toppings and cheese to the crust.  Place under broiler at high heat just until cheese is melted (approximately 3-4 minutes).

**Note:  Toppings need to be precooked since you are only broiling for a few minutes.

Suggestions for toppings:

Yummmy Pizza Toppings

• Onions
• Mushrooms 
• Tomatoes
• Olives
• Bell Peppers
• Zucchini
• Shredded Chicken
• Goat Cheese
• Avocado
• Artichoke Hearts
• Pineapple
• Spinach

Be creative…the sky's the limit!