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I was craving a good pizza pie the other night, but unfortunately have a sensitivity to wheat so was going to just make one for my family. Then I decided to make my own gluten free pizza to enjoy and share with everyone. (Hey, I didn’t want to miss out or anything!) Turns out they liked it just as much (or more) than me!
Ingredients*:
*Note: this recipe is both vegetarian and gluten free!
-Gluten free dough (You can buy at any health food store. I lucked out because my local pizza joint sells it!)
-1/2 large tomato (sliced into thin wedges)
-1/4 to 1/2 cup Mozzarella cheese cut into thin slices
-1 clove garlic, crushed
-2 to 4 TB Extra Virgin Olive Oil
-Oregano, Basil and Parsley to taste (Fresh is best!)
1. Preheat oven to 400 and have your pizza stone or cookie sheet ready and greased with cooking spray or olive oil.
2. If dough is already formed (as it usually is when store-bought), your ready to start putting the toppings on! If dough is not formed into a pizza pie shape, mold it into a circle or square (up to you)!
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Good news, you fellow vegetarians! This recipe is both veggie-friendly and delicious. By following my little tips, you can make it gluten-free as well. I made it for my family for dinner tonight, and got back from the gym to find the entire dish devoured!
Recipe*serves 4
-1 large eggplant (Pealed, cut into circle-wedges)
-Approx. 1/2 cup breadcrumbs (I made my own breadcrumbs with 2 toasted gluten free waffles)
-1-2 eggs with dash of water
-About 1 cup shredded fresh Mozzarella cheese
-Olive oil for greasing the pan
-About 24 oz. tomato sauce (I made my own with crushed tomatoes, oregano, basil, fresh parsley, garlic, olive oil, crushed red pepper and sugar to taste)
1. Preheat oven to 375, and grease large baking sheet with olive oil.
2. Prepare eggplant (peel and slice), and then dip each piece into egg mixture, then plate full of breadcrumbs and place onto baking sheet.
3. Bake for 15-20 minutes, then flip and bake for another 15 minutes or until breadcrumbs are browned,
4. Once eggplant is done, heat the oven to 400 as you fill a casserole dish with 1 cup marinara sauce. Layer eggplant on top, and then coat with the rest …
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Here’s a recipe I made up that was posted a couple months ago in my “Healthy Chicks” blog. But, I just love it that much that I simply had to post it again here…enjoy! This tuna melt is no sinful indulgence. Rather, it’s guilt-free and yummy. What more could you ask for?
-1 small can tuna
-1 TB olive oil
-Oregano(or herb of choice) to taste
-Dill to taste
-dash of salt and pepper
-1/2 apple (chopped)
-5-10 raisins
-1 piece Ezekiel bread (or whole wheat if you like) *I like Ezekiel because it’s gluten free/wheat free and organic
-1 piece soy cheese (cheddar/jack/mozzarella, etc)
-few pieces arugula or spinach to top
1. Toast the bread with slice of cheese
2. In the meanwhile, mix together the other ingredients well
3. Spread the tuna on the bread and top with arugula
4. Eat the extras as a delicious side!
Mmmm : )
…
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I made up this recipe this evening, since I had a sweet tooth but didn’t want anything too heavy. Bake this seemingly sinful (but oh-so not) dessert whenever you need a little comfort food. These melt in your mouth muffins are perfect for any time–and the ingredients are simple and light.
Recipe:
-1 cup corn flour* (or whole wheat flower) *I use corn because I’m sensitive to wheat
-3 ripe bananas (small to medium size)
-1 tsp. baking soda
-1/4 cup soy milk
-2 TB apple sauce (unsweetened)
-1/4 cup Ghiradelli 60% Cacao chocolate chips
-1/4 cup chopped walnuts (optional)
-1/4 cup organic sugar
-1 small egg (or equivalent in egg whites/beaters)
Mix well and bake on 350 for 12-14 minutes.…
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Want to make your favorite childhood campfire treat just a tad more healthy? Try this recipe for a more guilt-free treat…and embrace your inner-child!
-1 low fat honey graham cracker
-8 Ghiradelli 60% Cacao chocolate chips
-1 TB light cool whip
1. Place 1/2 the graham cracker in the microwave for about 20 seconds, or until the chocolate melts. Add the cool whip and top with the other half of the cracker, creating a delicious “sandwich.”
2. Enjoy : )
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So today I had leftover pineapple chunks from my afternoon salad. Instead of just throwing them out or eating them plain, I decided to use them to snaz up my dinner–and created a lovely recipe while doing so!
-1/2 cup quinoa
-1 cup water
-1 zucchini
-1/2 small can pineapple chunks (drain the juice)
-1-2 TB olive oil
-cajun seasoning
-drizzle of soy sauce or hawaiian seasoning to taste
1. Boil quinoa then let simmer for about 10 minutes covered (or until water is drained)
2. In the meantime, stir fry the zucchini and pineapple with olive oil
3. Add in the quinoa and top with the cajun seasoning and soy sauce
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Looking for a lift to get you going in the morning? Power up your morning routine with this berry-licious protein smoothie recipe. It’s dairy free, high in protein and fiber (which keeps you full longer), and is filled with natural antioxidants! One more plus? It’s super easy to make.
Recipe:
-1 cup organic almond milk or coconut milk (I LOVE Califia)
-1/2 cup frozen or fresh blueberries
-1 medium banana
-1 TB flax oil
-1/2 scoop high quality plant-based protein powder (look for pea, hemp or rice like Sun Warrior’s vanilla protein powder)
Blend together in a blender for about 30 seconds and enjoy. Click here for more healthy recipes!… Read More!
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I modified the basic corn muffin recipe to make this much healthier version. Have fun with it, and experiment with different fruit, nuts, and spices to change it up!
Recipe:
-2 cups corn flour
-2 tsp. baking powder
-1/4 cup oil (or can substitute apple sauce)
-1 tsp. vanilla or almond extract
-1/4 cup organic natural cane sugar
-3/4 cup soy milk
-2 eggs (or equivalent in egg beaters or egg whites*)
*cuts down about 100 calories and cholesterol!
-1/2 cup blueberries or fruit of choice (like chopped apple or banana)
-cinnamon to taste
Mix together all the ingredients and place in a muffin pan. Bake at 350 for 10-12 minutes and enjoy. : )…
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Want to make your favorite childhood campfire treat just a tad more healthy? Try this recipe for a more guilt-free treat…and embrace your inner-child!
So today I had leftover pineapple chunks from my afternoon salad. Instead of just throwing them out or eating them plain, I decided to use them to snaz up my dinner–and created a lovely recipe while doing so!
