Squash Pizza Crust

I know I posted before about making a quick pizza using Simple Mills Pizza crust, but that can get expensive if you are a pizza lover.  All the recipes I have seen using cauliflower crusts have cheese in them and that doesn’t fly for someone who is lactose intolerant like myself.

This past weekend I have been playing around with leftover hubbard squash I needed to use up and I think we just need to have a moment of silence to absorb the information you are about to receive… I MADE PIZZA CRUST OUT OF SQUASH! Now you can take a moment…

It doesn’t get super crispy like a regular dough, but it stays together probably more like a flat bread.  That is good enough for me and it holds toppings just fine.

 

Ingredients:

  • 1 cup of baked hubbard squash
  • 1/2 cup coconut flour
  • 3 tbsp of flax meal
  • sea salt and pepper to taste
  • 1.5 tsp of fresh thyme
  • 1 clove of chopped garlic

Directions:

  • In a bowl mix all of your ingredients together. (you will probably need to get up close and personal with the dough and use your hands.)
  • Ball up the dough and put it between two sheets of parchment paper.  With a rolling pin (I use the beautiful French rolling pin my parents made for me) roll it out on the top layer of parchment paper.  It should be like a 1/4 inch thin.
  • Remove the top layer of parchment paper and place the bottom on a baking sheet.
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Bake on 375 for about 7 minutes.

  • Once you take it out of the oven, add your toppings.
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I started with a little homemade Nomato sauce.

I used some homemade cashew cheese, basil, and spinach.

Put back in the the oven for 20 mins on 350.

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fresh out of the oven

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ready to eat!

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Nomato Sauce

No ‘matoes? No problem! You can still have a beautiful, rich and bold flavored sauce that will give you the sensation of a beautiful tomato inspired base.

Let me just say that I wouldn’t normally spend the time to make my own tomato sauce since there are so many great brands out there these days.  However, tomatoes make me incredibly itchy so I just stay away from them.

I have been exploring a lot of different recipes for Nomato sauces and what I have been finding is that so many can be lacking flavor.  I decided to take on this personal challenge to create a Nomato sauce that will tickle your taste buds and make you want to watch a marathon of Real Housewives of New Jersey.

Ingredients:

  • 6 cloves of chopped garlic
  • 1 10oz container of mushrooms
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    2 containers of Trader Joe’s Mirepoix Mix (celery,carrots, onions)

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    2 packages of Trader Joe’s Steamed and peeled baby beets.

     

  • 2 tablespoons of fresh rosemary
  • 1 tablespoon of fresh thyme
  • 2 tablespoons of dried oregano
  • 2 handfuls of parsley
  • 4 teaspoons of basil
  • sea salt to taste
  • 8 oz of organic vegetable stock (no tomato)
  • 1/2 cup of red wine

 

Directions:

Place all of your ingredients into your pressure cooker or crock pot.  If your are using a pressure cooker, set your setting for Slow Cook and set for 2 hours.  If you are using a crock pot set for 4 hours.

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Once it is done, let it cool.  Then, contents in a blender and blend until smooth.  You can then use however you would like.  I cooked a bunch of zucchini noodles with it and it was absolutely delicious.

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Blueberry Plum Non-Dairy Ice Cream

Refreshing, palette cleansing, cool, purple, sweet, light, brisk.  Just a few words to describe my latest non- dairy frozen dessert.  It is great served  with watermelon, granola, or any fresh fruit or topping of your choice.

I normally feel very strongly that desserts should consist of either chocolate, vanilla, or some caramel oooey, gooey, scandalous concoction.  Fruit is normally a snack and if anyone tries to pass it off to me as a dessert than that just shows me a lack of creativity and ingenuity.

I am not saying fruit is bad, but if someone were to hand me an apple and tell me to enjoy that as my dessert I would probably be a little irritable if it wasn’t decorated with some almond butter or cubed up with some hemp seeds and shredded coconut.

I decided that this summer I would create a frozen dessert with plum and blueberry.  The result was very refreshing and enjoyable.  I added some hazelnuts sauteed in coconut oil and vanilla extract for a little nuttiness  and it was the perfect addition.  Enjoy!

 

Ingredients:

  • 1 large organic plum
  • 2 cups of frozen organic blueberries
  • 1/2 cup of creamed coconut
  • 2 cups of cashew milk (or non dairy milk of choice)
  • 3 dates
  • 1 tbsp of vanilla extract
  • 1 tsp of grass fed gelatin (if you are vegan than you would use 1 tsp of flax meal)
  • 1/2 cup of chopped hazelnuts
  • 1 tbsp of coconut oil + 1 tsp of vanilla extract

 

Directions:

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Add your non dairy milk, creamed coconut, blueberries, plum, dates, and vanilla to a sauce pan on medium heat. Whisk gently.  Once it gets hot and you see steam, add in your gelatin and mix until the gelatin is blended.

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Put everything into the blender and blend until everything is perfectly smooth.

Let cool in the fridge.

 

On a separate plate, chop up 1/2 cup of hazelnuts.  Drizzle tsp of vanilla extract over them and mix around.

Saute them in a tbsp of oil until then are browned and crunchy, but not burned.

 

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Once Everything is ready and your blended ingredients are cooled off, follow the directions on your ice cream maker.

 

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I blended mine for 20 mins.  5 minutes before it is done, add the hazelnuts and let it continue to churn.

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Super tasty dessert!

 

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Beet, Cucumber Watermelon Salad

Happy Monday!  I couldn’t be more thankful for today’s cool weather.  Saturday’s humidity definitely made me lose my cool a bit.  My tolerance for being outdoors had hit its max capacity.  How did this even happen?  Well, every day this week I have been soooooo hot.  Every building I have been in (with the exception of Costco’s produce refrigerator section) has been crazy warm.   Every day has felt as if the backs of my knees were peeing sweat.  After I showered on Saturday, I stepped outside and I felt as though the sun had woken up and yawned its steamy morning breath upon me.  I had officially lost my S*#t!

So after I had my adult/childlike meltdown tantrum, I decided the best way to cool off is to make a refreshing and delicious salad.

Ingredients: 

  • 3 chioggia beets (you will have plenty of leftovers of this)
  • olive or avocado oil for drizzling over beets for baking
  • 1.5 tbsp of fresh dill (more if you want)
  • 1.5 tbsp of fresh cilantro (more if you want)
  • 3/4 cup watermelon
  • 1 baby cucumber
  • 1 half squeezed lime
  • optional pumpkin seeds (just a sprinkle)

Directions:

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Peel and chop your beets into tiny cubes.

Line your baking sheet with foil.  Drizzle with a little olive or avocado oil.  Place the beets on the foil.  Bake on 385 for about 30-35 mins or until slightly browned.  You can add a little sea salt to them before they go in the oven if you like.

 

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Chop up your cilantro and dill.

Cut up your baby cucumber and your watermelon.

 

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Mix the watermelon, cucumber, 1 or 2 spoonfuls of the beets, and herbs in a bowl.  Squeeze half a lime over the top and enjoy.  Sprinkle some pumpkin seeds on top if you want.  

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Fruit Crumble

This past Sunday I officially hit my mid 30’s.  I embraced it with some much needed r&r on the water.  It was exactly what I needed.  I also decided that a refreshing fruit crumble was in order for my birthday dessert.  It wasn’t too heavy, just enough sweet, and just enough comfort.

Ingredients:

For the filling:

  • 1/2 cup blueberries
  • 2 nectarines
  • 1 large plum
  • Sprinkle of cinnamon
  • 1/2 squeezed lemon

For the Crumble:

  • 1/2 cup of chopped roasted chestnuts
  • 1 tsp of cinnamon (more if you are nutty about cinnamon)
  • tbsp of vanilla
  • 1 cup of almond meal
  • 1 cup of hemp seeds
  • 1/2 cup chopped pecans
  • 1 cup unsweetened shredded cococnut
  • 1/4 cup of melted creamed coconut
  • 1/2 cup of melted coconut oil

Directions:

In a separate mixing bowl, add all the ingredients for the crumble. Mix very well.  You might have to mix and mush it up your hands.

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In a pie pan, grease the bottom with a little coconut oil.  Cut up fruit and put in the pan.  Squeeze half a lemon over fruit.  Sprinkle some cinnamon over the fruit.

Next, put the crumble over the fruit and bake on 375 for about 35-40 minutes covered with foil.  Bake for another 10 minutes uncovered.

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Right before going into the oven

 

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Fresh from the oven

 

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Ready to eat!

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Fruit and Herb Cheeky Chicken

The best time to cook is when you have just a few things of this and a few things of that.  You might be reading this and thinking I am absolutely nuts, but that is when you can be the most creative!

I had a couple fresh figs to use up, a nectarine, some cilantro, garlic… nothing major.  I knew I had chicken as my protein source and needed to use up the rest of the herbs and fruit.  Folks, I urge you- DON’T BE AFRAID TO PLAY IN YOUR KITCHEN!  Bright and beautiful things can happen!

Ingredients:

  • 2.5 tbsp of coconut aminos to drizzle on top of chicken breasts
  • 1/2 lime to squeeze on chicken breast
  • fist full of cilantro
  • 2 finely chopped cloves of garlic
  • two freshly cut black mission figs
  • 1 freshly cut nectarine
  • olive oil to drizzle on top of chicken breasts and on baking dish
  • 3 lbs of chicken breast
  • sprinkle of Trader Joe’s Everyday Seasoning on top of chicken breast
  • 2 chopped scallions

Directions:

  • Place some olive oil in bottom of baking dish and place chicken breasts on top.
  • Squeeze lime over chicken breasts.
  • Drizzle coconut aminos over chicken breasts.
  • Put chopped herbs on chicken as well as fruit.
  • I covered mine and let sit in the fridge over night and baked it the next morning.  You can let it absorb the flavors for just a couple hours in the fridge if you want.
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Bake on 375 for about 30-35 mins until cooked all the way.  Check at about 25 mins to estimate how much longer.

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Ready to enjoy

 

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Fig Cookies

Happy 4th of July!  Get ready to pop these beauties into your pie hole!

 

Cookies are best when they are sweet yet not too sweet.  I love them when there is a little crumble on the outside and then they are soft in the center.  I also love figs.  Seems like the perfect combination right…ummm if you are 80 years old or constipated!  Truth be told, I just love figs… dried or fresh.

Enjoy!

Ingredients:

  • 2 cups of almond or cashew flour
  • pinch of sea salt
  • 1/2 tsp of baking soda
  • 1/2 tsp of apple cider vinegar
  • 1/2 cup coconut oil
  • 1 tbsp of vanilla extract
  • 1 cup dried organic Smyrna Figs
  • 1/2 cups raw hazelnuts
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger

Directions:

  • Put everything except for the ginger into the food processor.
  • Ball up and press gently  on parchment paper on a cookie sheet in the oven on 350 for about 15-18 mins.  Sprinkle the ginger on the cookies just before they go into the oven.
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Before entering the oven

 

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Fresh from the oven

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Ready to serve

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