Evette Rios Recipes

Posted on Oct 27, 2014 09:00am

Evette Rios, host of “Recipe Rehab,” shares recipes of healthier versions of our favorite indulgence foods.

Recipes courtesy Evette Rios.


pizzaMini Pizzas on a Cauliflower Crust with Turkey or Veggie Sausages

Ingredient for the crust:

Olive oil cooking spray
½ head of cauliflower, food processed to rice size pieces (about 2 cups)
2 garlic cloves
½ cup shredded low-fat mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano

Ingredients for the cooked toppings:

1 tablespoon olive oil
3 lean sweet Italian turkey sausages or 3 veggie sausages of same size (11.7 ounces)
3 crimini or white button mushrooms, sliced
1 cup kale, shredded
⅛ teaspoon kosher salt
Pinch of black pepper

Ingredients for the fresh toppings:

5 grape or cherry tomatoes, cut in half
1 medium heirloom tomato or beefsteak tomato, sliced
1 cup shredded low-fat mozzarella cheese
4 basil leaves


1. Prepare your ingredients and equipment for the crust:
Preheat the oven to 400°F.
Lightly spray a baking sheet with olive oil spray.
Line a pizza pan with parchment paper, and lightly spray with the olive oil spray.
Cut half a head of cauliflower into florets.

2. Make the cauliflower rice and cook it for the crust:
Add the cauliflower florets and 2 garlic cloves to a food processor and pulse until the cauliflower turns into rice sized pieces. You should end up with about 2 cups of cauliflower rice.
Spread the rice-sized pieces of cauliflower and garlic across the sprayed baking sheet, and bake for 15 minutes until cooked through. Once the cauliflower is cooked, allow it to cool.

3. Make the cauliflower crust dough:
In a bowl, combine the cooked cauliflower, 1 cup of shredded low-fat mozzarella cheese, 1 beaten egg, and 1 teaspoon oregano; mix well until a dough-like texture forms.

4. Form and bake the crust:
Spread the cauliflower mixture onto the parchment paper coated pan.
Form 4, 5-inch pizzas.
Bake for 20-25 minutes. Once the crusts are done allow the crust to cool for approximately 10 minutes before removing the parchment paper and placing the toppings on it.

5. Prepare your toppings:
Start by removing 3 sweet Italian turkey sausages from their casings. Next, slice 3 mushrooms, and shred kale so that it amounts to one cup of shredded kale.
In a medium size pan on medium high heat, add 1 tablespoon of olive oil. To the heated olive oil, add the sausage. As it cooks, break the turkey apart with a wooden spoon.
Cook the turkey until done, about 5-6 minutes. The turkey will also continue to cook when it is mixed with the other toppings, and when it goes on top of the pizza in the oven. Always make sure to cook your turkey until well done, or 165°F when tested with a meat thermometer.
To the turkey, add the sliced mushrooms, kale, ⅛ teaspoon kosher salt, and pinch of black pepper. Cook until the mushrooms have softened and the kale is wilted down, about 2-3 minutes.

6. Prepare your fresh toppings:
Slice 5 grape tomatoes in half. Slice 1 heirloom tomato. If you do not have both kinds of tomatoes, you can use 1 pint of grape tomatoes, or 2 heirloom or beefsteak tomatoes. Measure out 1 cup of shredded low-fat mozzarella cheese.
Take 4 basil leaves off their stems.

7. Assemble your pizzas:
Layer the cooked and raw toppings over the slightly cooled pizza crusts.

8. Bake your pizzas:
Bake your pizza at 400°F for 6-8 minutes until it is hot and bubbly. Slice and serve!


pastaCreamy Avocado Pesto Pasta

A dairy-free pesto that’s sure to win the hearts of all!

Ingredients for the Pesto:

2 organic very ripe avocados, peeled and pitted
½ cup pine nuts + extra for garnish
2 cups (packed) or 1 generous handful of basil leaves (reserve some leaves for garnish)
½ cup quality olive oil
Juice of 1 lemon
4 garlic cloves
Sea salt and fresh black pepper, to taste

Ingredients for the Pasta:

Box of Linguine
Sundried tomatoes for garnish


1. Pulse pesto ingredients in food processor until smooth.
2. Cook linguine as directed on package in a pot of boiling salted water.
3. Toss pesto with pasta. Garnish with basil leaves, sun dried tomatoes, and pine nuts.


soupSweet Potato and Coconut Soup


3 tablespoons quality olive oil
2 leeks, roughly chopped and washed vigorously (a lot of dirt deposits build up between folds)
1 carrot, scrubbed, peeled, and small diced
3 medium-large sweet potatoes, peeled, and medium diced
4-5 cups vegetable broth
4 cloves garlic, chopped
¼ teaspoon ground coriander
Handful of cilantro, roughly chopped + extra leaves for garnish
½ teaspoon cinnamon
Pepitas, for garnish
1 can organic full-fat coconut milk (reserve a few tablespoons to swirl on top for garnish)
Salt and pepper to taste


1. In a large heavy-bottom pot, saute leeks, garlic, and carrot with olive oil on medium heat for 6-8 minutes or until tender and onions are translucent. Do not brown.
2. Add sweet potatoes, vegetable broth, cilantro, and spices. Bring to boil. Reduce to simmer and let simmer for 25-30 minutes.
3. Puree in batches until reaches desired texture. Soup should be creamy and thick, but still be smooth and have movement (may need to reserve some vegetable broth and add back in once pureed, as needed).
4. Return soup to pot. Add coconut milk. Simmer for another 5 minutes.
5. Season with salt and pepper. Garnish with pepitas, cilantro, and a light swirl of remaining coconut milk for color.


brownieBlack Bean Gluten-Free Brownie

A high fiber, flour-less healthy treat that’s vegan too!


3 cups cooked, rinsed, and drained black beans (if using canned, try for organic)
2 cups dark chocolate chips
⅔ cup cocoa powder
1 tablespoon pure vanilla extract
1 cup fine raw brown sugar
¾ teaspoon sea salt


1. Preheat oven to 350ºF.
2. Line small rectangular baking dish with parchment paper.
3. Melt chocolate over a double broiler.
4. Place remaining ingredients and melted chocolate into food processor. Pulse until smooth.
5. Pour into prepared dish and smooth the top.
6. Bake for 34-37 minutes or until done.


Connect with the Talk