Zucchini Pizza

I’m always on a mission to find healthy pizza alternatives. I love this recipe because I get an extra dose of veggies and it satisfies my pizza cravings.

On top of being super tasty, zucchini pizzas are very easy to make, they’re ready in a hurry, and you get to use up all those zucchinis! It’s really a win all the way around.

Use a zucchini as your crust, top it with sauce and cheese and pile on your favorite toppings. I love making these during the week when I don’t feel like cooking much (and by cooking I mean cleaning up afterward).

Zucchini Pizza

  • One zucchini
  • 1/4 cup marinara sauce
  • 1-2 Tbsp. Parmesan cheese (or whatever kind you like on your pizza)
  • Chopped veggies/toppings of your choice (I used onion, peppers, and mushrooms)
  • 1 tsp. oregano

Preheat oven to 400 degrees. Cut your zucchini in half length wise. Cut out the center of each zucchini, making a little boat to fill with toppings. Spread sauce on zucchini halves and then sprinkle with cheese. Top with veggies and oregano. Bake for 20-30 minutes or until your veggies are cooked to your liking. Dip in ranch dressing if your one of those people (like me). =)

No-Carb Pizza Crust

That’s right… No-carb pizza crust! Didn’t think it was possible? Well it is. So go ahead and smile. =)

The only carbs in this pizza crust are from the flax, and they are all from fiber. So this pizza actually is net carb free. Pretty cool right?

Oh and not only that, but it’s also gluten free, refined sugar free, and only takes a few minutes to whip up. And the best part of all? It tastes SO GOOD. This will fill any pizza craving you have, fill you up, and give you a healthy dose of Omega 3’s.

Top this super awesome crust with all of your favorite toppings. We made an ‘everything pizza’ and used everything we had in the fridge: onions, peppers, artichokes, (browned) ground turkey, Parmesan cheese, mushrooms, and jalapenos.

I think I could talk all day about how awesome this pizza is, but I suppose I’ll just give you guys the recipe. Enjoy!

 

No-Carb Pizza Crust

(Makes about three 8-inch round pan pizzas)

  • 2 cups milled flax meal
  • 1 cup finely grated Parmesan cheese
  • 4 eggs
  • 1/2 Tbs. oregano
  • 1/4 tsp. garlic powder
  • Dash salt

Preheat oven to 350 degrees. Mix the dry ingredients, and then add your eggs. Stir until a sticky dough is formed. Let it sit for a few minutes until it’s easier to work with. Wet your hands and press the dough into greased pans. Bake for 8-10 minutes. Add sauce, cheese, and toppings. Continue baking for an additional 20-30 minutes until toppings are browned to your liking. Devour.

 

 

Avocado Salmon Lettuce Wraps

Avocado Salmon lettuce wraps are my take on the traditional tuna salad. I love this meal. It’s perfect for lunch, nice and light and reminds me of summer.

Because of the mass overfishing of tuna, we make these wraps with canned salmon or canned chicken. They taste just as delicious, and we’re doing our part to protect the tuna. Give it a try!

The lettuce wrap offers the perfect crunch, and you’re saving on calories by skipping the bread (so you won’t feel as guilty when you finish the meal with chocolate and/or peanut butter).

Avocado Salmon Lettuce Wraps

  • One can of salmon
  • 3-5 romaine lettuce leaves
  • 1 1/2 Tbs. Mayonnaise (or miracle whip if you prefer)
  • 1/2 avocado (smashed)
  • 1 Tbs. dijon mustard
  • 1 Tbs. red onion (chopped)
  • 1/4 cup apple (chopped)
  • 1/4 cup celery (chopped)
  • 1/4 cup spicy pickles (chopped)
  • Salt and pepper to taste

Drain salmon. Mix mayo, mashed avocado, and mustard. Add remaining ingredients. Fill lettuce leaves and devour!

Healthy Cinnamon Bun for One

Are you weeping tears of joy?

I am.

Here’s the standard dilemma: you wake up on the weekend, you’re happy, you have nothing to do… You want something “bad” for breakfast. You’ve been so good all week long, what can it hurt?

Problem solved. You get to break the rules without facing the calorie consequences. Seriously!?! Seriously. Go ahead, have your cinnamon bun and eat it too.

Healthy Cinnamon Bun for One

Dough:

  • 2/3 cup oat flour
  • dash salt
  • 1/3 tsp. baking powder
  • 1 egg white
  • 1/2 tsp. vanilla
  • 2 Tbs. almond milk

Filling and Topping:

  • 4 tsp. honey
  • 1/4 tsp. cinnamon
  • pinch nutmeg

Frosting:

  • 1 Tbs. Greek Yogurt
  • 1 tsp. honey
  • 1 tsp. almond milk

Preheat oven to 400 degrees. For the dough, mix the dry ingredients and then add your wet. Put half of the dough in a greased ramekin.* Mix your filling ingredients, and portion half onto the dough. Put the remaining dough in your ramekin, and top with remaining filling. Bake for 8-10 minutes. Mix topping ingredients and drizzle over warm cinnamon bun. Enjoy! =)

* If you don’t have ramekins, just use greased muffin tin.

Gluten-Free Berry Pancakes

Weekends are for bumming around in your pjs, watching movies, and eating PANCAKES!!

My dad once told me, “work hard when you have to, take it easy when you can.” I think that’s really great advice.

Along with the rest of corporate America, I live for my weekends. I love getting up early, drinking my coffee, and having no obligations. Most of all, I love that there’s plenty of time for making pancakes. =)

Last weekend we made these awesome berry pancakes. They’re gluten-free and so, so tasty.

Gluten-Free Berry Pancakes

(yield 15-20 small-medium pancakes)

  • 1/2 cup cornmeal
  • 1 1/3 cup oat flour (gluten-free)
  • 1/2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • dash nutmeg
  • dash salt
  • 2 eggs
  • 1/2 cup applesauce (or pureed pumpkin)
  • 1 cup almond milk
  • 1 tsp. vanilla extract
  • 2 tsp. honey
  • 2 cups berries (blended in food processor or mashed)

Combine  dry ingredients and then add your wet. Stir in fruit. Preheat griddle to medium. Grease pan and pour batter. Flip when pancakes start to bubble (about a minute and a half).

Sweet Potato Fries

There is really nothing to this recipe. It’s fast, easy, and makes a great meal for one or a great side dish.

Lucas actually came up with this recipe. He made these fries for me the other day and they quickly became my new favorite variation of sweet potatoes. I made them for dinner last night and thought I would share them with you guys today.

Sweet Potato Fries

  • 1-2 Tbs. olive oil
  • 1 sweet potato
  • Salt and pepper to taste

Preheat your oven to 300 degrees. Chop your sweet potatoes into fry shapes. Combine ingredients in skillet and heat over medium-high heat until sweet potatoes brown to your liking. Place the fries on a baking sheet and bake for 10-15 minutes. These are AWESOME with honey and/or ketchup.  Enjoy!

I also thought I would share a few Miami pictures for those of you who aren’t on facebook (I’m the girl in red). We had so much fun. Being stuck inside this week sure makes me miss the sunshine! At least it’s the weekend! Woohoo!

We went to this club called Mansion and heard some AMAZING music. Afrojack killed it. Paris Hilton, Steve Aoki and David Guetta all made surprise appearances. It was a lot of fun. =)

South beach. So beautiful!

Creamy Chicken Soup

Mmm soup. So easy, makes lots of leftovers, and warms you up on rainy days. I love it.

I come from a long line of amazing cooks. My mom and Gramma make some out-of-this-world soup. I don’t claim to be anywhere near their level of expertise, but this soup is tasty nonetheless.

It’s been rainy and cool down here in Texas these past few days and I’ve been craving some homemade soup. Since Mom and Gramma are too far away for me to stop over and mooch some off of them, I thought I would try to whip up some of my own. It definitely hit the spot. As an added bonus, it made a big pot and I have plenty of leftovers to get me through the rest of the week.

Creamy Chicken Soup

  • 1 Tbs. olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion
  • 3 garlic cloves
  • 1 small green pepper
  • 1 can of corn
  • 3 cups milk (I used almond milk)
  • 2 cups water (or broth – I used water because I didn’t have any broth)
  • 2 cups chicken (cooked and shredded)
  • 1/2 tsp. thyme
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. red pepper flakes
  • salt and pepper to taste

Use leftover chicken or boil your chicken. Saute chopped veggies in the olive oil. Combine all ingredients in a large pot and cook over medium heat until warm, stirring occasionally. Top with cheese if you’d like.

Sweet Potato Chili

Ohh sweet potatoes, you never let me down.

I can do anything with a sweet potato. My adoration of the orange veggie is well known among my family and friends.

For Valentine’s day, my mom sent us a big box of “sweets.” I laughed out loud when I opened it up and it was full of delicious looking sweet potatoes! Way to go, mom! Best care-package ever.

With my surplus of spuds, I decided to make this amazing Sweet Potato Chili. So, so tasty.

Sweet Potato Chili

(Vegetarian; Serves 6-8)

  • 2 medium – large sweet potatoes*
  • 2 cans of tomatoes
  • 2 cans of beans (I used 1 can of black, 1 can of kidney)
  • 1 green pepper (chopped)
  • 3 tomatoes (chopped)
  • 3 garlic cloves (minced)
  • 1 small vidalia onion (chopped)
  • 2 Tbs. olive oil
  • 1 packet of chili seasoning
  • 1 tsp. chili powder (or to taste)
  • Salt and pepper to taste.

In a large pot over medium heat, combine olive oil, onion, green pepper and garlic. When the onion softens and begins to look see-through, add your beans, tomatoes, sweet potatoes and spices. Lower heat and cover, stirring occasionally.

Once your chili is hot, serve it up and devour! I top mine with avocado and Parmesan cheese if I’m feeling naughty. Yum!

* To speed up the process, I microwave my sweet potatoes for a few minutes until they are medium-soft.

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