Since my diagnosis with gestational diabetes I have been really paying attention to what I eat, cutting carbs and sugars. This hasn't been easy since I love my carbs and ever since my second trimester I have been craving sugar like crazy! So some serious adjustments had to be made. I didn't want to have to give up some of my favorite foods like pizza so I just tweaked the recipe a bit! Here is a version of zucchini crust pizza that turned out awesome.
Note: you can use any type of squash with this!
Crust:
6 cups zucchini, shredded (approx 3 zucchini's)
1 cup shredded mozzarella
2 cloves garlic, chopped
1 tsp dried oregano
1tsp dried basil
1/2 tsp salt
2 eggs
3/4 cup coconut flour (or almond flour)
Pizza Sauce:
1 8oz can tomato sauce
1 clove garlic, chopped
1tsp dried onion
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
pinch salt & pepper
Preheat oven to 500F. In large bowl mix shredded zucchini, cheese, egg, garlic, oregano basil and salt. With your hands, mix until everything is incorporated. Add flour and again mix with hands until incorporated. On a piece of parchment (approx 15" piece), pat down dough until about 1/2 inch think. Transfer crust with the parchment on an round pizza pan or pizza stone. Place in oven and bake crust for 8 mins.
While crust is in the oven, make pizza sauce in small bowl. You may have some leftover depending on how much sauce you like on your pizza ;)
Once the crust is golden around the edges, take out of the oven and top your pizza. I usually do sauce, cheese, veggies and then another layer of cheese. You can do whatever you'd like! Bake for approx 8-10 mins or until cheese is golden and bubbling. Let sit for 5 mins before you slice and enjoy!
Wednesday, August 12, 2015
Monday, May 11, 2015
Quinoa Southwest Salad
It has been too long since I last posted! But with the wonderful news of my pregnancy, why not use Mothers Day as a great reason to post again?! I have been eating a lot healthier and really just trying to make the best decisions for baby. So when asked to make a side dish for a Mothers Day picnic, I wanted something high in protein, low in fat but something that everyone, including kiddos will love. You can add peppers, tomatoes, avocado if you'd like as well! So here it is:
2 cups quinoa*
1 can black beans
1 can corn kernels
1/4 cup chopped red onion
1/4 cup chopped cilantro
3 green onions, chopped
1 Tbsp honey
Juice of two limes
1 Tbsp chili powder
1/2 cup cotija cheese, crumbled
salt to taste
Bring 4 cups of salted (about 1/4 tsp salt) water to boil. Add quinoa, turn heat to low and cover for approx 15-20 minutes. Moisture should be absorbed and quinoa should be fluffy. Place in fridge and cool.
Meanwhile, in a separate bowl add beans, corn, red onion, green onion, cilantro, honey, lime juice and chili powder. Mix well. When quinoa is chilled, incorporate into bean and corn mixture. Add cotija cheese and salt to taste. Great to make a day in advance but not necessary. Makes about 6 cups and can serve approx 12+ people.
*Note: Its always good to rinse your quinoa before you cook it. This will help rinse the natural coating called saponins that is bitter and soapy and can also irritate sensitive stomachs.
2 cups quinoa*
1 can black beans
1 can corn kernels
1/4 cup chopped red onion
1/4 cup chopped cilantro
3 green onions, chopped
1 Tbsp honey
Juice of two limes
1 Tbsp chili powder
1/2 cup cotija cheese, crumbled
salt to taste
Bring 4 cups of salted (about 1/4 tsp salt) water to boil. Add quinoa, turn heat to low and cover for approx 15-20 minutes. Moisture should be absorbed and quinoa should be fluffy. Place in fridge and cool.
Meanwhile, in a separate bowl add beans, corn, red onion, green onion, cilantro, honey, lime juice and chili powder. Mix well. When quinoa is chilled, incorporate into bean and corn mixture. Add cotija cheese and salt to taste. Great to make a day in advance but not necessary. Makes about 6 cups and can serve approx 12+ people.
*Note: Its always good to rinse your quinoa before you cook it. This will help rinse the natural coating called saponins that is bitter and soapy and can also irritate sensitive stomachs.
Friday, January 30, 2015
Blue Cheese Stuffed Meatballs
Super Bowl is here and our Seahawks are playing again! What does that mean? Big party at our place! This year we are making things super simple. Getting a keg of beer for the kegerator and making some snacks! On the menu are my Blue cheese meatballs! I cheat and buy Wing Dome's #3 Buffalo Sauce but you could use Franks or your choice of buffalo sauce. These can be made with chicken or turkey and can also be made gluten free! Here is how I make mine:
2 lbs ground turkey
1 tsp granulated garlic
1/4 cup onion, finely chopped
1/4 tps salt
1/4 tsp ground pepper
1 egg
1 cup bread crumbs OR gluten free substitute (almond flour, rice flour, ect)
1 cup blue cheese crumbles
1 Tbsp butter
3 Tbsp olive oil
1 cup Buffalo sauce
Mix first 7 items in a bowl. Take approx 2 Tbps meat mixture and place a few blue cheese crumbles in the center and roll into a ball.
Heat butter and oil in large pan at medium heat. Place meatballs in pan and let brown on all sides until cooked through (approx 170 degrees F).
Coat meatballs in buffalo sauce and serve with carrots, celery and ranch dipping sauce! CROWED PLEASER!
2 lbs ground turkey
1 tsp granulated garlic
1/4 cup onion, finely chopped
1/4 tps salt
1/4 tsp ground pepper
1 egg
1 cup bread crumbs OR gluten free substitute (almond flour, rice flour, ect)
1 cup blue cheese crumbles
1 Tbsp butter
3 Tbsp olive oil
1 cup Buffalo sauce
Mix first 7 items in a bowl. Take approx 2 Tbps meat mixture and place a few blue cheese crumbles in the center and roll into a ball.
Heat butter and oil in large pan at medium heat. Place meatballs in pan and let brown on all sides until cooked through (approx 170 degrees F).
Coat meatballs in buffalo sauce and serve with carrots, celery and ranch dipping sauce! CROWED PLEASER!
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