Polenta Three Cheese Pizza

know how hard it is to bake a gluten-free pizza crust.  Sticky, dense, or rock-hard… You might as well serve up melted cheese on a cardboard box.  Bleck.

But never fear, Polenta Pizza to the rescue!  Crisp, fiber-full, and just the right density.  I don’t even miss regular wheat pizza!

polenta

This was the perfect vehicle for my FODMAP “cautious” lactose challenge.  Bring on the cheese, baby!  {BTW, this girl tolerates milk products just fine!}

Polenta Three Cheese Pizza

Gluten-Free
Serves 4
Adapted from Living FODMAP Free

gluten free

Ingredients:

  • 36 ounces (2 packages) pre-cooked polenta
  • 3 Tbs water
  • 2 Tbs corn starch
  • 2 Tbs gluten-free all purpose flour
  • 1 Tbs green onion, chopped {omit white part for Low FODMAP friendly}
  • 1 C tomato sauce
  • 1 Tbs green onion, chopped
  • 1 C shredded mozzarella cheese
  • 1/4 C shaved parmesan cheese
  • 1/8 C goat cheese
  • pepperoni (if desired)
  • 1/2 C spinach

Instructions:

  1. Preheat oven to 450 degrees.
  2. Place one package polenta in Kitchen Aid Mixer, using whisk attachment to break apart.  Repeat with second package.  Add water, corn starch, gluten-free flour, and 1 Tbs green onion.  Mix until smooth and forms dough ball.  Add additional water by the tablespoon if necessary.
  3. Press dough out evenly on to a pizza pan and bake for 35 minutes {Or until cooked through. Test this by using a toothpick – if it’s cooked, the toothpick will come out clean}.
  4. Mix green onion and tomato sauce together.  Spread over cooked pizza shell.
  5. Add cheese, and other desired toppings, and place in oven for an additional 25 minutes, or until cheese turns golden brown.
  6. Remove and let stand 5-10 minutes before serving.

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gluten-free

This crust is to die for.  Crisp and light, not too dense.

I chose to add some green onions to my tomato sauce, because I wanted a little extra flavor.  I am still avoiding garlic and onion, so my tomato sauce contained the basics – tomato and basil.  I used Pomi, which took me forever and a day to find at the grocery store.  Next time you are at the grocery store, just try and find a pizza sauce without garlic and onion.  Practically impossible!

Low FODMAP

gluten free salad pizza recipe

And please don’t forget to add some veg to the pizza.  Let’s be civilized, here.

spinach pizza gluten free recipe

polenta pizza gluten free recipe

gluten free pizza slice

Ohhhh yes, yes, yes.  That’ll do!

Enjoy!

 

Chile Chicken Tacos + Cabbage Lime Salsa

It’s no secret that I love Mexican food.  I mean, what’s not to love about rice, beans, and hello, cheese?  So when I picked out this recipe, I hastily looked at the picture and said to myself, “yep, that’ll do.”  I know, I’m very thorough. 😉  Little did I know just how incredible and FLAVORFUL would this dish be.

green onions

This cabbage lime salsa tastes JUST like the salsa they serve with the chips at the little Mexican restaurant in my home town.  {Hey Mom and Dad, you MUST make this! You’re welcome.}

Recipe comin’ atcha!

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Chile Chicken Tacos + Cabbage Lime Salsa

Adapted from Cooking Light
Makes 8 tacos.

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Ingredients:
Chile Chicken

  • 8 (6 inch) corn tortillas
  • 1 lb boneless, skinless chicken breast, cut into 1/4 inch strips
  • A healthy shake of the following:
    • Chile pepper
    • Chile pepper flakes
    • Garlic powder
    • Cumin
    • Paprika
    • Black pepper
    • Sea salt
  • Cooking spray

Avocado Cream Sauce

  • 1/8 tsp lime rind
  • 1 Tbs lime juice
  • 1/4 C 0% plain greek yogurt
  • 2 Tbs fat-free milk
  • 1/2 avocado

Cabbage Lime Salsa

  • 2 C angel hair cabbage slaw
  • 1/2 C sliced green onion
  • 1/4 C chopped cilantro
  • 1 Tbs canola oil
  • 1/4 tsp salt
  • 2-3 Tbs lime juice

Instructions:

  1. Coat a large skillet with cooking spray.  Place chicken in a large ziploc bag or cover with plastic wrap, and pound chicken with a mallet (or can or jar) to approximately 1/4″ thick. Add chicken to skillet and sprinkle generously with spices.  Heat pan on high heat and cook for about 5 minutes, stirring frequently.
  2. In a blender or food processor, add ingredients for Avocado Cream Sauce and blend until smooth.
  3. In a medium-sized bowl, add ingredients for Cabbage Lime Salsa and toss.
  4. Heat corn tortillas in skillet, top with chicken, cabbage salsa, and avocado sauce, and your choice of hot sauce (I used Cholula Chili Lime).  Gobble down!

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¡Olé!

 

Honey Glazed Beet, Fresh Fig, and Roasted Kale Salad

I love parties.

I love planning parties.

I love making food to eat at parties.

I love eating food other people made at parties.

I love food and parties.

I mean, who doesn’t?  Unless you’re an introvert.  But even then, you still probably like food.

So bring this to your next party.  I just did. {Happy Birthday Anouk!!}

Honey Glazed Beet, Fresh Fig, and Roasted Kale Salad

{Gluten-Free, Vegetarian}

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Prep Time: 30 – 45 minutes
Serves: 4 entree-sized salads, or 8 sides

Ingredients:

  • 8 small beets {or 4 large}
  • 2 Tbs olive oil
  • 2 Tbs honey
  • 2 Tbs olive oil
  • 2 bunches dinosaur kale
  • 2 Tbs olive oil
  • 2-dozen figs, quartered
  • 1 C ricotta
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 425.  Peel and cut beets into wedges.  Toss with 2 Tbs olive oil and salt to taste.  Place on a large baking sheet, and cook for 25 minutes, or until soft.
  2. Whisk together 2 Tbs honey and 2 Tbs olive oil.  Toss cooked beets in dressing.  Adding additional honey, salt, or pepper as desired.
  3. Turn oven to broil.  Remove stems of kale leaves.  In two batches, toss with 1 Tbs olive oil each, and salt and pepper.  Place one bunch in the oven for 5 minutes, or until edges become crispy and lightly charred.  Repeat with second bunch.  Chop roasted kale into bite sized pieces.
  4. Plate figs and honey glazed beets atop roasted kale.  Dollop on ricotta and serve!

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I love this salad.  It is so simple.

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The honey glaze for the beets could also be used as a salad dressing drizzle if desired.

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But I think the ingredients speak for themselves.

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A beautiful mix of color, texture, and taste.

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I was nervous to bring kale AND beets to a party, but people ate it up!  {Maybe that’s a lovely California thing, or maybe it’s the fact that we played chubby bunny and stuffed ourselves silly with sugar – veggies to counteract the marshmallow high.}

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Note:  If you are bringing this to a party, Do Not Mix.  It will turn the salad into pink mush! And you don’t want that.

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Mmmm. Doesn’t that look good?

Bon Appetite!

Kale, Quinoa, & Orange Salad

Hello there darlings.

Happy Friday!

itsfridayonlystudy2hours

Or maybe 3 or 4…

Hope your week went well!

I have a delicious recipe to share with you today.

I know. Can you believe it? It’s been way too long.
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Kale, Quinoa, & Orange Salad

Adapted from the  Edible Perspective
{vegan}
{gluten-free}

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Prep Time: 30 minutes

Yield: 6-8 servings

Ingredients:

  • 1/2 Tbs Coconut oil, or olive oil
  • 1 C Uncooked quinoa
  • 2 C Water
  • 6 Tbs Olive oil
  • 4 1/2 Tbs White wine vinegar
  • 2 Tbs Fresh squeezed orange juice
  • 1 Tbs Honey
  • Salt to taste
  • 1 tsp Orange zest
  • 1/2 head Dinosaur kale
  • 3 Oranges
  • 1 C Chickpeas

Instructions:

  1. Place the coconut oil in pot over medium heat and add quinoa once hot.  Stir quinoa and oil for 3 – 5 minutes.
  2. Add water and bring to boil over medium-high heat.  Once boiling, stir once and cover with lid for 15 – 18 minutes until water is absorbed.  Do not stir while cooking.
  3. Remove quinoa from heat and let sit covered for 5 – 10 minutes.  Fluff with a fork, and place in the refrigerator on a large baking sheet to chill.
  4. In a small bowl, whisk together olive oil, vinegar, orange juice,  honey, zest, and a pinch of salt.  Set aside.
  5. Remove and discard stems from kale leaves.  Slice leaves into thin ribbons, measuring out approximately 3 Cups loosely packed kale.
  6. Remove skins and section oranges into bite sized pieces.
  7. Add kale, oranges, chickpeas with half of the dressing in a large bowl.  Toss and place in refrigerator to chill for 10 minutes.
  8. Add kale, chilled quinoa, and remaining dressing together.  Mix well.
  9. Top with chopped pecans and orange zest, serve or store covered.

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Ohhh yes, yes, yes.

This is such a light and refreshing salad.  Perfect for hot summer days.

First, I want to start with the quinoa. Now, I know most of you know about quinoa – but have you ever cooked it using a little coconut oil?

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Holy smokes.

Brown up your quinoa in sweet coconut goodness before adding water. Ohhhh boy!

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Heaven! I’m in heaven.

We could stop with the recipe right here, really.

Bucket of coconut quinoa for one please!

That’s the awesome thing about cooking up a big batch of grains at the beginning of your week. You can do anything with it – eat it hot in the morning with a little milk and sugar, have a serving on the side with salmon and grilled veggies, or add beans and veg for a complete meal! So versatile.

Okay – getting side tracked here.

So while you are cooking up your quinoa, get started on making your vinaigrette. {Does anyone else have the worst time spelling ‘vinaigrette?’}

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A little of this, a little of that…

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Bada-bing, bada-boom.

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{Please note: Those past two lines should be read with a thick New Jersey // Italian accent.}

Now chop up that kale real good.

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Add in the rest of the ingredients.

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Voila!

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A delicious meal that is hardy enough to last in the fridge for the entire work week {that is, if you have the will-power to not eat it all}.

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Pretty, no?

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Pretty and delicious.

Have a Killer Weekend!

Garden Tomato Cucumber Mint Salad

What do you do when a lovely neighbor comes to your door with a beautiful bowl of tomatoes and cucumbers, freshly-picked-from-the-garden?

You make a salad, of course!

Garden Tomato Cucumber Mint Salad

{vegan}
{gluten-free}

Prep Time: 10 minutes

Yield: 4 servings

Ingredients:

  • 5 medium-sized tomatoes
  • 2 small cucumbers
  • 1 tsp chopped fresh mint
  • juice from 1/4 of a lemon
  • 1/2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Instructions:

  1. Chop tomatoes and cucumbers in to bite-sized pieces and place in a large bowl.
  2. Add mint, lemon juice, olive oil, and balsamic vinegar and toss.
  3. Chill for at least half hour before serving and enjoy!

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Such a refreshing addition to your summer dinner plate.

And so easy to make, which I of course love.

Enjoy with a little moozarell on the side.

Go ahead, you know you wanna talk in an Italian accent when you eat this.

Muah! Perfetto!

Fresh Moz & Basil Pizza Muffins

Heyo!

Comin’ ‘atcha bright and early, so I can squeeze in a run and lift before my Nutrition Care Process Webinar.  Oh yeah, I’m stoked to get down with nutrition diagnostic language and charting.  I know there are some other future RDs out there that like to write a mean PES statement.  It’s okay, don’t be shy.

Yeah! And proud of it, baby!

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On to the topic of today’s post :: PIZZA!

Not too long ago, C-dizzle sent me a picture he found on the internets of pizza in muffin form.

{Uh, genius. Can you say perfect portion control?}

And then that same day I received my Foodie Pen Pal Box from Meagan that contained a box of gluten-free pizza mix!

It was fate!

So I bring you…
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Fresh Moz & Basil Pizza Muffins

{vegetarian}
{gluten-free}

Prep Time: 30 minutes

Cook Time: 16 minutes

Yield: 12 muffins

Ingredients:

  • 1 box pizza crust mix (I used Chebe which had a really good taste!)*
  • 6 oz fresh mozzarella
  • pizza sauce
  • handful of large olives, chopped
  • fresh basil

*You can make this with conventional pizza dough too!

Instructions:

  1. Preheat oven to 450 degrees.
  2. Prepare muffin tin with non-stick spray.
  3. Prepare pizza dough according to package instructions.
  4. Divide dough in half, saving half for the top of the muffins.
  5. Take one half of the dough, and create 12 even balls.  Roll out into a disc like shape and press into the bottom of the muffin tins.
  6. Spoon a teaspoon of pizza sauce onto the crust.
  7. Add desired toppings, such as a quarter of an ounce of mozzarella, and a slice of olive.
  8. Repeat step 5 with the remaining dough.  Pinch the ends of the top and bottom crust together.
  9. Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
  10. Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
  11. Remove from oven and let set 5 minutes before removing pizza muffins.
  12. Enjoy piping hot!

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And now for the instructions via pictures…

Gather up your ingredients, and prepare your pizza crust.

Roll out the crust into discs and place in muffin tin bottom.

Add {inside} toppings.

As you can see I used pre-sliced fresh mozzarella, which I then quartered for my miniature pizza muffins.

Add the top crust and pinch together.

And more toppings!

Pop in the oven and enjoy!

As you can see, my toppings slid a bit to the side during baking. Smaller chopped olives and basil would be my recommendation. But don’t worry, it still tasted awesome!

Pizaaaaa!

Cowabunga Pizza Dudes!

Chunky Carrot Guacamole

As promised, I bring you…

Chunky Carrot Guacamole

Adapted from Alton Brown’s Guacamole recipe
{gluten-free}

Prep Time: 20 minutes

Ingredients:

  • 1 C baby carrots
  • 1/2 medium onion (cut into 1 inch pieces)
  • 1 clove garlic
  • 1 Tbs cilantro
  • 3 avocados
  • 2 Roma tomatoes
  • 1/4 C lime juice (about 1 lime)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne

Directions:

  1. Place baby carrots, onion, garlic, and cilantro into a food processor, pulse until chopped.
  2. Add avocados, tomatoes, lime juice and spices and pulse until just mixed.
  3. Cover and place in refrigerator to cool for about an hour before serving.

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Oh you guys, this is just so, so, so easy.

And more importantly, delicious.

You may be wondering, why the hell would you add carrots to guacamole?  Well, the idea was spurred from my product development class (yes, that would be the same class where my GF Carrot Cheddar Biscuits and Post-Workout Energy Bites were developed).  When we worked with Bolthouse to develop a line of creative carrot products/recipes to utilize the shavings and extra carrot material from production of baby carrots, my friend Emily developed Carrot Guacamole.  I ate the lion’s share of the guac she made each class, and have craved it ever since.  So I decide to give it a go.  Needless to say, the results were delectable.  And who doesn’t need a little extra veg in their life?

So go on, gather up your ingredients!

And get to food processor-ing. {I just made up that word.}

Trust me, you won’t be disappointed!

Enjoy!