I love these girls.  All of them.  They were so good to live with cause they kept all the rules, cleaned up the apartment, kept a great spirit in our apartment, supported me when i was nervous to teach lessons at church, comforted me when i needed it, and made me laugh, smile, and enjoy life.  Thanks girls for all you've done to not only be great roommates but also my friends:]

I see the light!

Less than two weeks until I finish my first year of college! woop woooop:] it's bittersweet. I've learned so many things in the past 7 months that have forever changed me for my life ahead. So many things I couldn't possibly list them or even think of them all off the top of my head, but nonetheless i'm forever changed.
  I can't wait for my visit, which is the week after i'm done with school, to New mexico to my brother and his adorable family!! after that my life is an unexplored adventure and i have no idea what to expect or where to go. It's going to most definitely be an adventure....and you know what? I think i'm ready for it.

Pizza....the healthy way

HERE IS A RECIPE I FOUND TO HELP ME OUT WITH SOME EXTRA CREDIT POINTS IN MY NUTRITION CLASS.  IT'S VERY HEALTHY BUT surprisingly GOOD!! I'VE MADE IT TWICE NOW JUST BECAUSE I LIKE THAT MUCH AND THOUGHT I'D SHARE MY DELICIOUS FINDINGS. IF YOU CARE TO TRY IT, ENJOY!

Gluten free cauliflower crust pizza

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

*This recipe was delicious. I topped my pizza with an alfredo sauce instead of red sauce, onions, fresh tomatoes, spinach and green peppers topped with mozzerella cheese.  The only thing is that it was time consuming.  Ricing the caulifour took me longer than expected but it was so worth it in the end! It is definitely pizza you have to eat with a fork though. This was a delishious gluten free, vegetarian meal!!