After adjusting to a new, crazy busy schedule, it’s great to finally be cooking again! And I couldn’t think of a better way to start out than with this awesome pizza.
The crust is a flatbread from Angelic bake house. It has quinoa, rye, oats, amaranth, and barley (tons of healthy, whole-grains!).
This is my first cheese-less pizza, and I have to say… It’s very delicious! You don’t even miss the cheese.
The bottom layer on the pizza is a curried sweet potato hummus I bought at the farmers market here in Burlington, VT.
I also picked up the spinach, zucchini, and squash from there as well. The tomatoes are from my grandmothers garden 🙂
For flavor, there’s dried basil, parsley, oregano, thyme, rosemary, sage, salt and pepper.
I always add a protein to every meal. Sprinkled on top of the veggies here is pan-cooked lean ground turkey. I cooked the turkey in onion, garlic and adobo seasoning.
Bake at 400 until edges start to brown and the veggies cook.
Went back for seconds… And maybe thirds! So good.
Cashew, coconut, honey & vanilla creme filling. Poured on top of a crust made from chopped almonds, figs, and dates.
Festive for the 4th of July today. Strawberries and blueberries to make little flags on these delicious vegan cupcakes.
One whole head of cauliflower florets:
Combined with 1 cup almond milk, 1 tablespoon of mustard, 1 shallot, garlic, crushed red pepper, a little bit of chili pepper and lots of black pepper & salt. Bring to a boil & simmer for 15 minutes. Blend until creamy.
Meanwhile, sautéed mushroom & kale. Add to “Alfredo” sauce. Any vegetables will work!
Goes good with quinoa elbow pasta (as shown), or any noodle/vegetable. Gets thicker the longer it sits!
Who needs dairy when you have cauliflower.
Super easy & delicious meatballs.
Canned artichoke hearts, drained & sautéed with onion, garlic, and jalapeño.
Combined with extra lean ground turkey, basil, parsley, & black pepper. Mashed and formed into balls, baked at 350 for 20 minutes.
Paired with quinoa Alfredo noodles (next post) & a glass of white wine.
Marinated & pounded chicken in a spicy BBQ rub with olive oil and lemon.
Grilled to perfection zucchini boats and a salad on the side.
Red peppers, cucumber, baby spinach and arugula. Bragg pomegranate dressing.
Gotta love summer.
There’s a first time for everything!
Awesome healthy chicken kabobs with perfectly grilled veggies.
Delicious tomatoes, zucchini, pepper, & onion. Olive oil, oregano, crushed red pepper & lemon.
After a long and stressful week full of traveling and poor food choices, this beautiful & light salad sure helped give reprieve to my poor stomach.
A much needed cleanse!
Lettuce, cukes, carrot, edamame, and Applegate farms turkey breast.
Thin sliced pork, marinated for 8 hours with a dry rub (Pepper’s BBQ- Pork Stank). Grilled on 400 degrees, 3 minutes each side.
Quinoa cooked in low sodium chicken stock. Stir fried veggies: red pepper, mushrooms, onion, garlic, scallions, celery, and one jalapeño. Tossed with the quinoa, black pepper, turmeric, and dried parsley.
To combat the spice, a little avocado on the side with S & P.
Deliciously raw cocoa nibs on top of pumpkin protein bars (more like cake).
Jamie Eason’s recipe. I used coconut sugar instead of xylitol brown sugar, and applesauce instead of baby food.
Cinnamon, ginger, pumpkin…
About 10g of protein per large square and under 100 calories.
This soup features:
Asparagus, kale, spinach, onion, garlic, lentils, basil, and cayenne pepper.
First, I caramelized a white onion.
Heat some olive oil, add chopped onion, stir for about 5 minutes on high heat (or until browned). Add some water and cover for approximately 25-30 minutes.
As always, I tweaked a recipe and used vegetables that I had.
Instead of quinoa, I used lentils. After the lentils have simmered for 15 minutes, I added chopped spinach & kale, blanched & chopped asparagus, cayenne, some basil and a bay leaf. Cover for 10 minutes on medium heat.
To blanch the chopped asparagus, boil a pot of water. Add the asparagus and boil for about 1 minute, drain, and submerge in an ice bath. Set this aside until it’s added to the lentils.
The entire mixture can sit on your stovetop, covered until ready to eat.
Delicious. Flavorful. Healthy.