Who says you can never enjoy pizza while living a Paleo lifestyle?

I’m here to prove that you can still enjoy pizza night while being paleo.  I know one of the hugest things I missed when I first started paleo was pizza.  Now I don’t miss it but there is still times that I crave it.  This pizza came about one of those days while craving pizza.  Now this is in regular rotation at my families dinner table.  We change it up but this is still my favorite way.  If you can tolerate dairy try some grass-fed cheese sprinkled on top.  That is my kids favorite way.

Want pizza for breakfast?  Try this…

Change up your morning by having a breakfast pizza.  Bake crust by itself for 20 minutes. Crack eggs directly on top of the pizza and bake on the broil setting for 2 more minutes. (oven times may vary depending on your oven or consistency of your “dough”).  Remove from oven and add spoonfuls of pesto, cooked bacon (broken into pieces), basil and red pepper flakes.



Cauliflower Pizza Crust with Sausage, Spinach, Tomatoes and Pesto

Yield: 1

Serving Size: 2-3


  • Crust:
  • 2 cups ground raw cauliflower flourettes (about 1 small cauliflower)
  • ¾ cups almond flour
  • 3 eggs
  • 1 teaspoon fresh basil, chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • A few grinds of fresh ground pepper
  • Pesto:
  • 2 cups baby spinach
  • 1 cup fresh basil
  • 1 clove garlic, sliced
  • ¼ cup walnuts, lightly toasted
  • 1/4 cup olive oil
  • Juice and zest of one lemon
  • Sea salt and fresh pepper to taste
  • Topping:
  • 1 mild chicken sausage, casing removed
  • 1/3 cup red bell pepper, diced
  • 1 ½ cups fresh spinach, chopped


  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse the flourettes in a food processor. Be careful not to puree it or grind it into mush. You’re going for a “rice” like texture. It should not be sticking together at this point.
  3. Whisk eggs and mix all the rest of the crust ingredients together and form into a ball. It should be pretty wet but shouldn’t be too sticky to handle. If it is too sticky, add a little more almond flour. Gently knead it a few times, adding flour on top if necessary to help it come together. Remember folks, this will not resemble regular pizza dough.
  4. Press ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more almond flour if it makes it easier to work with. Try to spread it to be a little less than ¼ inch thick.
  5. Bake crust for 25-30 minutes.
  6. While crust is baking, make pesto by adding all ingredients to the bowl of a food processor and pulse until smooth. Set aside.
  7. Cook sausage in a large skillet until no longer pink in color. Add cherry tomatoes and spinach to sausage and cook until tomatoes are tender and spinach has wilted.
  8. Remove crust from oven and spread pesto on crust. Add sausage mixture to pizza to evenly coat, you may have a little left over. Sprinkle with fresh basil and a few dashes of red pepper flakes and serve.




It’s been awhile…I’ve been away but not because I haven’t wanted to share or cook or bake.  Since starting my new job my life has been turned upside down.  Every minute I have I’ve want to spend with the kiddos and the hubby or having a good sweat with my crossfit buddies.  Every minute after that I want to sleep and then it’s time to wake up and do it all over again.  We all know that feeling I’m sure so hopefully you can relate.  I will do my best to keep blogging and hopefully things will settle at the new job enough for me to take a breath and not be totally exhausted after work so I can work on a blog post.  We shall see but in the meantime be patient and head over to the many other paleo recipes in my recipe box.  Look up in the top panel of the blog and you will find all the recipes your little hearts desires.  And if that’s still not enough head over to my cookbook links and you’ll get a lot more. So let’s talk strawberries!  They are yummy!  We all know that though.  This summer my family has been eating them up and thank goodness our local farmers market has been stocked with some delicious ones.  We had a few months where I was a bit worried as to what our summer was going to be in the berry department but if you wait you will be rewarded.  Not only are strawberries delicious they are packed with so many amazing health benefits.  If you are dying to know what those are head over to the cookbook link above and check out my latest cookbook, Powerful Paleo Superfoods.


Now let’s talk muffins….like these Dark Chocolate Strawberry Muffins!  These are a version of my Banana Dark Chocolate muffins where I use coconut flour.  So if you like that recipe you’ll probably like this recipe too.  However, instead of banana’s being used to sweeten these beauties I did use a little more maple syrup.  I’ve also used 1 ripe banana and reduced the maple syrup for a banana, strawberry, and chocolate muffin.  Sp4eaking of chocolate…I’ve received a couple comments of late referring to chocolate and it not being paleo…blah, blah, blah.  I use unsweetened dark chocolate in majority of my recipes at home.  It’s bitter and some usually don’t like it so in recipes I recommend using 85% cacao and higher.  Yes, that does have a bit of sugar in it.  If you don’t want it….simply take it out or use the unsweetened dark chocolate (I find mine at Whole Foods).


Strawberry Dark Chocolate Muffins


  • 4 eggs
  • 1/4 cup maple syrup (or honey)
  • 1/2 tablespoon vanilla extract
  • 1/4 cup coconut milk (canned)
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut oil (or ghee), melted
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup dark chocolate (85% cacao and higher), chopped (optional)
  • 1/3 cup fresh strawberries, diced


  1. Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.
  2. In a large bowl add eggs, coconut milk, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together.
  3. Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated. If batter is dry, add a little more additional coconut milk to the batter and mix.
  4. Stir in strawberries and dark chocolate if using and mix with a spoon.
  5. Scoop batter into even scoops into the prepared muffin tin. Makes about 9-12 muffins.
  6. Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.
  7. Allow muffins to cool for 5 minutes before removing from pan.
  8. Store muffins in an airtight container and keep in refrigerator or even longer in the freezer.

Hopefully I posted this recipe in time for you to use those last days of fresh sweet strawberries!  But if you are finding this late, frozen strawberries (chopped) and frozen blueberries would work great too.



Giveaway time!  If you haven’t heard about Swanson Health Products you are missing out!  It’s a family-owned company that sells a number of items ranging from healthy foods to supplements and vitamin.  They recently reached out to me because they are celebrating their 45 year anniversary and they were nice enough to offer up one of my readers a chance to win a $45 gift certificate!!! Pretty amazing!  It will be a challenge for the winner to pick from their wide range of products.  Some of my favorites are their organic coconut oil, or their organic coconut flour,  or unsweetened cocoa powder….really my list is long and I promise you could find a number of things to fill your cart with the $45 gift card!  So get busy entering to win your chance to shop away!  How do you do that you ask?  Here is how…

One (1) lucky random winner (in USA only…sorry) will win a $45 gift card to Swanson Health Products.

How to enter: Follow Swanson Health Products on FacebookTwitterPinterest and/or Instagram 

Then come back here and post to comments that you did it and share which item you would purchase first if you won the gift card!

Deadline: The deadline to enter is 12:01 a.m. EST on Friday, June 25th, 2014. I’ll choose a random winner from the comments on this blog post and announce the winner on Monday, June 28th.



Swanson Health Products is also giving away tons of healthy foods and prizes to celebrate their 45th anniversary! The Grand Prize includes a huge gift pack of healthy foods (which you can view here) and a $500 Swanson Shopping Spree! To see complete terms and conditions, please visit the Swanson Health Products site.

Don’t Want to Wait to see if you win?! Shop Swanson Health Products now!!



I have been missing in action and haven’t blogged for over a month….yikes!  A lot is going on in my already crazy world.  If you follow me on Instagram you would have seen I was in Hong Kong in mid-May….but I didn’t tell anyone why.  Well, here it goes…. I have gone back to work!  After taking 2 years off to write the cookbooks and pursuing more things with the blog I have decided to head back to work.  It was a hard decision but in the end it made the most sense for me and my family.  It doesn’t mean I’m giving up on blogging but it does mean I may not be blogging and sharing recipes as much.  Then again, this year I haven’t been great on posting recipes so maybe I will actually be better.  Ha!  I have tons of recipes in the queue so hopefully I can get them up so you can all enjoy on a timely manner.  First up is this recipe for some ice cream since it is summer and so darn hot!  And let’s face it, we all deserve a little cold treat every now and then too!  My kids especially like this ice cream due to the purple hue that the blueberries give it.  I like it because it’s not loaded with added sugars like most grocery store ice creams!

Before I leave you I want to give a big thank you to some fabulous bloggers who have done great reviews of my new cookbook, Powerful Paleo Superfoods.  You can read their reviews of the book on their blogs.

Landria from Stir it Up

Caroline from Colorful Eats

 Katie from Primal Grits

Paleo Catwon

Also, thank you to these who also posted a review on their site:

Basil Magazine

Princess Among Superheros

Other exciting news, I heard from a reader that my new cookbook can be found in some Costco stores too!  I’m waiting to hear which stores but this was exciting news!

Now for some yummy ice cream….


Banana Blueberry Coconut Ice Cream with Coconut Crumble

Banana Blueberry Coconut Ice Cream with Coconut Crumble

Homemade ice cream is firmer than store-bought ice cream because store-bought is made with granulated white sugar, fat, stabilizers and additives, and because it can’t be churned as heavily as commercial ice cream. To serve, simply allow the ice cream to soften on the counter for about five minutes, until it’s scoop-able.


  • 3 egg yolks
  • 1 ½ cups canned coconut milk
  • 1 ½ cups fresh blueberries
  • 1 ripe banana, mashed (about ½ cup)
  • 1 tablespoon maple syrup (optional)
  • Seeds of 1 vanilla been, pod discarded
  • Coconut Crumble
  • 1/3 cup blanched almond flour
  • 1/3 cup roughly chopped pecans and almonds (or nut of choice)
  • ½ cup unsweetened medium shredded coconut
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • 3 tablespoons coconut milk
  • 2 tablespoons coconut butter or coconut cream


  1. To prepare ice cream: In a food processor, add all ice cream ingredients. Puree until just combined, about 2 minutes, stopping processor every 30 seconds to scrape down sides of bowl with rubber spatula.
  2. Transfer mixture to a sauce pan and bring to a low boil while whisking.
  3. Remove from heat and let cool. Strain mixture in a medium bowl, and cover with plastic wrap. Chill mixture in refrigerator for 2 hours.
  4. Place mixture in an ice cream maker, and run until desired consistency is reached.
  5. To make crumble: Preheat oven to 350. In a large bowl, whisk together almond flour, nuts, coconut, cinnamon, baking soda, and sea salt. Add coconut butter and use your fingers or fork to incorporate butter into mixture until it resembles coarse crumbs. Stir in coconut milk and vanilla extract until just combined and mixture forms a loose dough.
  6. Scatter dough into an 8x8-inch baking dish, pressing lightly into bottom of dish. Bake for 15 to 20 minutes, until golden brown. Let cool completely, and then crumble into small pieces.
  7. To serve, allow ice cream to soften to room temperature for about 5 minutes. Scoop ½ cup ice cream into each bowl and top with 3 tablespoon crumble and, if desired ¼ cup blueberries.


Happy Friday everyone!  To celebrate that my newest cookbook has been on shelves for 1 month now I’m doing a giveaway!

Now for the fun part…..


Five (5) lucky random winner (in USA only…sorry) will win a copy of my new cookbook.

How to enter (notice there are 3 separate ways): 

1. Like Multiply Delicious on Facebook — then come back here and post to comments that you did it!(If you don’t use Facebook, just leave a comment below to be entered in the drawing.

2. Sign-up for my Newsletter (look in top corner) – then come back and post to comments that you did it!

3. Let me know in the comments why you would like a copy of my latest cookbook.

Deadline: The deadline to enter is 12:01 a.m. EST on Friday, June 6th , 2014. I’ll choose random winners from the comments on this blog post and announce the winners on Monday, June 9th.

Don’t Want to Wait to see if you win?! Buy yourself a copy of Powerful Paleo Superfoods now!!