about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

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    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Friday Chat & (Business Updates!)

Hey my friends!  Another disappearing act from me!  Let me tell you all about what we’ve been up to.  Last week we went on vacation to Stone Harbor, New Jersey – one of my favorite places in the world.  We were with all twelve members of my family, and spent the week jumping waves at the beach, lounging in the pool, and eating far too much ice cream.  It was pretty much perfect.

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And since we came back into town, life has been pretty nuts.  First off, we are catching up from a week away, which is wonderful but always hard too.  And second, the boys have two weeks off school, which is again FUN but oh man – we are so busy!  I am trying to soak up these two weeks with them both at home while enjoying the last few moments of summer.

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Which brings me to – business updates!  The kombucha market is bumpin, and we are pretty much running an all-day marathon most days to keep up.  I haven’t talked about business stuff here in a while, so let me fill you guys in!

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I guess I’ve been so out of touch lately that I didn’t even tell you about our Kickstarter campaign – OOPS!  The good news is that it was fully funded, and so we will be launching a home delivery service within the Seattle area next month.  REALLY exciting!  We are so pumped to be able to bring our kombucha directly to our customer’s doorsteps.  This allows us to offer a significantly reduced price (40% less than retail!), direct access to 0ur product, and it also drastically reduces our footprint.

The Kickstarter is over now, but if you want to watch our awkward video and see my intense Resting Bitch Face, you can check it out here.  Also, if you live in the Seattle area and are interesting in our delivery service, you can still sign up as a subscriber directly through our website.

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Outside of that whole arm of our business, the retail side is growing every day.  We are in over 100 locations in Washington now, and we just finally got into our first store in Portland too (Caffe Vita in Alberta!) – hurrah!  We have two employees now, and Casey and I are both working a million hours each week on it too.  And we’ve had a few cool local press features recently – one in 425 Magazine, and another video spot on King 5 News!

Also, some new places we are in now that I might not have told you about:

  • All Washington Haggen grocery stores
  • All Caffe Vita & Cafe Fiore locations (including PDX & Olympia!)
  • Two Tartes Cafe (Georgetown)
  • Royal Drummer Cafe (Ballard)
  • Cloud City Coffee (Maple Leaf)
  • Seattle Yoga Lounge (Greenlake)
  • No Bones Beach Club (Ballard)
  • Mighty-O Donuts (Capitol Hill)
  • Stumptown Coffee Roasters (Cap Hill & Downtown)

And more that I’m not currently thinking of!  I haven’t talked a ton about the business here, for a few reasons.  One, while I am so SO grateful for all of your support – especially local readers! – I want to be really careful to not rely on blog support for our business.  That was a big reason I didn’t even announce it here for almost a year – it’s a totally separate, independently successful venture!  And also, I don’t want to bore you guys to death.  It’s a huge part of my daily life, but I don’t know how interesting it is to the outside world.  So you guys tell me!  For today, here’s a snapshot of my involvement in the business on any given week:

This past week was really busy.  We flew back on Saturday from New Jersey and arrived late that night.  Sunday morning Graham got up at 2:45am because his body was on Eastern time.  That day instead of unpacking and recovering, I worked our Fremont Market booth (because our regular employee was on vacation) from 11am to 5pm, and hoped I didn’t look too insanely sleepy.

On Monday, I hung out with the kids all morning and then the minute they went down for naps, I headed out for four hours of deliveries on the Eastside (because our delivery driver was also on vacation!).  Then I labeled bottles until midnight after they went to sleep.  On Tuesday, I spent the afternoon doing more deliveries all over South Seattle.  On Wednesday, I went to the production facility during naptime (while Casey worked at home), and I did lots of bottling because we had orders to fill!  And then I came home and labeled bottles for a few hours while I caught up on Bachelor in Paradise. 

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And this morning, I spent most of my morning delivering to Safeco Field (I still think that’s so cool!), and all of this evening labeling bottles to get ready for next week.  Can you tell my brain is fried?

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It is so fun and so rewarding, but it is such hard work.  It’s the kind of work that gets me excited, that sends me leaping to my phone when I hear a new order come in, and that also leaves me totally ragged at the end of the day.  But it’s also really fun to have something like this that Casey and I do together.  It’s been a learning experience (understatement) to figure out how to be business partners along with husband and wife, and we are very guilty of letting business trickle into our home life more often than not.  But we are also both really excited about all the possibilities and hopes we have for the future – both for our family and for our business!

So anyway – that’s what we’ve been up to here!  I try not to wish the time away, but I’m looking forward to a few weeks from now when school is back in session (can you believe Seattle schools don’t start until September 12th??), we are in a better routine, all employees are back in action, and we have no weekend plans until Thanksgiving.

Fall has arrived in Seattle – it’s 65 degrees here and I absolutely love it.  I’m breaking out the jeans and jackets, and ready to make giant pots of soups and stews.  We are headed out this weekend for one last summer adventure before it’s officially over.  Have a wonderful Labor Day weekend, and I’ll see you here next week!



Easy Cauliflower Crust Pizza.

Without further adieu, the cauliflower crust pizza I have been promising for way too long!  We have been making this recipe for a few months now.  It started when Casey was adapting to a more low-carb diet, and I was looking for meals to make this work for the whole family (so we weren’t all eating separate things).  The first time I made it, I didn’t tell the kids there was anything different, and Cullen declared, “Mom, you should open a pizza parlor because this is the best pizza in the world!”  If that’s not an endorsement, what is?

 Easy Cauliflower Crust Pizza by Daily Garnish

If you are looking for something that is EXACTLY LIKE PIZZA and tastes EXACTLY LIKE PIZZA, well then you probably need to just order a pizza.  While our family loves this, I don’t want to set you up for thinking that it will look and taste identically to it’s inspiration.  But it is a very close alternative, and in my opinion – better! – because with this recipe I can eat half the pan and not give it a second thought.  And for me, pizza is really all about the flavor – the tangy sauce, the gooey cheese, and all the fun toppings.  And this pizza can definitely deliver all of that. 

Easy Cauliflower Crust Pizza

by Emily Malone

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (4-6 servings)

  • 2 bags Trader Joe’s riced cauliflower (I use fresh, not frozen kind)
  • 2 cups shredded mozzarella cheese
  • 2 eggs
  • pinch of garlic powder
  • 1 jar pizza sauce
  • pizza toppings
  • pinch of salt

Instructions

Let’s start with the ingredients.  I get everything for this recipe at Trader Joe’s.  I know some of you don’t have TJ’s, and we will get to that in a minute. 

Easy Cauliflower Crust Pizza by Daily Garnish

But for those of you who DO – I highly recommend the fresh Riced Cauliflower you’ll find in the produce section.  The frozen kind gives off more water and doesn’t work quite as well. 

Easy Cauliflower Crust Pizza by Daily Garnish

And while you can’t tell well from this photo (oops), this whole milk mozzarella is so good and melty when freshly shredded.  For my non-TJ shoppers, you can also rice cauliflower yourself.  You simply add it to a cuisinart and pulse until it’s chopped into tiny pieces.  I have done it both ways, and I prefer the TJ’s option for a few reasons. 

First off, ricing cauliflower makes a giant mess, and cauliflower isn’t cheap.  But more importantly, riced cauliflower tends to get very fine and small, which can make this crust feel softer and soggier.  I’ve found that the bigger pieces in the TJ’s bag make for the perfect texture.  Shall we get to the cooking part?

Preheat oven to 400. Sauté cauliflower 8-10 minutes so it softens and turns somewhat translucent. Add pinch of salt.

Easy Cauliflower Crust Pizza by Daily Garnish

Whisk two eggs together and shred the cheese. Once cauliflower is cooked, add the eggs, 1 cup of shredded cheese, a sprinkle of garlic powder, and stir to combine.

Easy Cauliflower Crust Pizza by Daily Garnish

Spread the mixture on a sheetpan covered in parchment paper.  It does resemble wet dog food at this point, but just trust me – it gets better. 

Easy Cauliflower Crust Pizza by Daily Garnish

Also, DO NOT SKIP the parchment paper.  I have already done that part for you, and I can tell you that if you don’t believe me, you’ll be scrubbing cauliflower bits off your sheet pan for the next three weeks. 

Spread evenly to fill the entire sheet pan from edge to edge, like a giant rectangle.

Easy Cauliflower Crust Pizza by Daily Garnish

Bake at 400 for 27 minutes, or until edges are browning. (I put my sheetpan on top of our pizza stone, but you don’t absolutely need it.)

Easy Cauliflower Crust Pizza by Daily Garnish

Once the crust is cooked, remove from oven and top with sauce, remaining cheese and any toppings. Our favorite is sliced mushrooms (which we were out of this week!).

Easy Cauliflower Crust Pizza by Daily Garnish

Broil on high for about 3-5 minutes until cheese bubbles. Remove and let sit for 1-2 minutes before slicing.

Easy Cauliflower Crust Pizza by Daily Garnish

Slice with a pizza cutter and use a spatula for lifting the pieces out of the pan.  Try not to drool directly on the pizza. 

Easy Cauliflower Crust Pizza by Daily Garnish

We usually all eat ours with a fork, mostly because we are all competitive eaters and can’t wait for it to cool down so we can pick it up. 

Easy Cauliflower Crust Pizza by Daily Garnish

This crust isn’t going to be as crispy and solid as a traditional flour crust, but you can definitely still pick it up if that’s your preference!

Easy Cauliflower Crust Pizza by Daily Garnish

We are the type of family that strives for moderation on all fronts, so we aren’t going to worry about pizza here and there.  But since we LOVE pizza and like to eat it every week, this version feels like a good choice.  Plus, it’s a lot of extra vegetables that the kids would refuse to eat otherwise!

Easy Cauliflower Crust Pizza by Daily Garnish

Happy Pizza Friday, my friends!

Easy Cauliflower Crust Pizza by Daily Garnish

Have a great weekend!

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