This is the best... and I mean the BEST!!!... grain-free pizza crust recipe I have come across to date. Seriously. Try it. You're welcome.

Grain Free Pizza Crust

(makes one 10-12 inch pizza)

For crust:

1 1/2 cups grated mozzarella

3 Tbsp cream cheese

1 egg

2/3 cup almond flour

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp. onion powder

1/2 tsp garlic salt

Preheat oven to 425F.  Microwave the mozzarella and cream cheese in a large bowl until soft, about 30 seconds.  Add egg, almond flour, oregano, onion powder and basil and blend well into a dough ball.  Press into a circle or square shaped pizza on a parchment lined baking sheet sprayed with a thin coating of olive oil or coconut oil.  Sprinkle garlic salt over surface of pizza crust. Pierce surface with fork to prevent rising of the crust while baking.

Bake crust in oven for 8-10 mins.  Pierce more holes with fork if bubbles form.  Bake another 2-4 minutes if crust has not already browned.  Do not overbake or it will dry out!

Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.

Crockpot Mango Coconut Chicken Curry

The last couple of days, I have felt better than I have in years. Literally, YEARS. Other than the invisible bugs crawling inside my skin, but whatever.

I vacuumed the entire downstairs this morning (that might not sound like a lot, but trust me...) and then started the crockpot for dinner.

A church friend posted a recipe that looked amazing a few days ago, and I decided to give it a try. However, me being me, and having a deep seated aversion to following rules, I changed the recipe a bit. It smells mind-blowingly good. There's your word for the day: mind-blowingly.

So without further adieu, if anyone wants some culinary inspiration, here is what's cooking at Stagg-Wilson Manor today:

Crockpot Mango Coconut Chicken Curry

8 chicken breasts, boneless & skinless
1 can coconut milk
1 can coconut cream (plus half a can I had in the fridge)
2 Tbsp. tomato paste
1 clove of garlic, minced
1 Tbsp. onion powder
2 Tbsp. honey (I would omit the honey next time bc I don't like sweet main dishes, and it's not Paleo)
1tsp. fresh minced ginger
3 tsp. curry power
2 jars of Patak's Coconut Peanut Curry Sauce (just because it was there)
Salt to taste
1 cup mango, diced (I used frozen)

Garnish:
1 cup roasted cashews
Fresh cilantro for garnish

I stirred al the spices and liquids together and poured it over the frozen chicken and mango in the crockpot and turned it to Low to cook for about 6 hours. We'll have it over rice, topped with the cashews and cilantro.

The original recipe called for a can of pineapple chunks, but I felt like it was already on the sweet side as it was. It also called for a sliced bulb of fennel but I passed on that because, well, gross.

Tonight is Caiti's grad commencement, and I have a full day of job hunting, chiropractor, naturopath, picking kids up from school, picking big kid up from work, and lounging about in my anti-gravity recliner in my beautiful back yard that my awesome husband has been working on every evening for weeks. You know you're jealous. 

Thanking God for a day with a lot less pain and a lot more mobility. We just don't know what a gift good health is until we don't have it any more. So my heart is truly grateful.