Apart from the whole sodium-packed, gluten infested aspect of pizza, it really isn't that bad for you. Swap out the dough for a homemade, complex carb version (maybe use coconut, almond, rice or oat flour) or even a grain-free cauliflower crust. Make your own sauce using tomato paste, a variety of delicious pizza-flavor spices and no-salt-added organic tomato sauce. Skip the cheese altogether or go light, swap out a garlicky hummus or just sprinkle on some nutritional yeast (can be found at most natural markets...Whole Foods, Good Foods, Trader Joe's). *** Don't worry, I'll include a post on some healthier whole pizza options at a later date. Right now, this post is about capturing the pizza flavor in a delicious veggie side dish. Everything about it screams Supreme Pizza--the colors, the veggies, the aroma... Here's how to do it: Ingredients coconut or olive oil clove garlic, minced leek, chopped,bulb included organic white mushrooms, rinsed and chopped, stems included 1/4 bag turnip greens, chopped bell peppers (red or orange), chopped 1/3-1/2 cup liquid from reduced sodium manzanilla olives **optional-1/4 cup chopped olive medley (I say optional because the the juice gives enough of an olive-y flavor. However, if you're olive-obsessed like me, by all means add the extra olives) Warm oil in skillet on medium high heat then add garlic until fragrant. Add bell peppers and half of the olive juice and cover until peppers are slightly soft. Add leeks and turnip greens. Cover. Once the greens have reduced in size, add mushrooms and the rest of the olive juice. Cover for 2-4 minutes. And just like that, you're done! Super simple. Serve alongside chicken and overtop quinoa for an easy dinner. Or, add to a serving of eggs as a delicious way to start your day. Hell, even add on top of hummus-smeared toast or bagel. Enjoy!
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Whether it's cold, rainy, sleety, or blazing hot outside, this dish is sure to make your insides happy. It's equally yummy served warmed or cold and can easily be transformed into a main dish if you add something meaty (i.e. diced chicken, grilled salmon, shrimp, tofu, cubed eggplant or potatoes). What you need: 1 large spaghetti squash 1 bunch of swiss chard coconut oil 3-5 cloves of garlic, minced wasabi paste soy sauce or tamari red pepper flakes black pepper onion powder salt (optional) Preheat oven to 450 degrees and cook spaghetti squash until soft to the touch. Depending on the size of your squash, it could need anywhere from 30-50 minutes in the oven. Meanwhile, melt coconut oil in a skillet over medium high heat. Sauteé garlic until deliciously fragrant. Then add wasabi (make sure it "melts" and spreads evenly. Wash the chard to get all the gritty bits out and then chop into 1/2 thumbnail size pieces. Add to skillet and cook until soft and reduced in size. Add soy sauce or tamari and then check on the squash. If it's ready, cut the squash in half (long-wise) and remove all seeds. Separate the squash from the outer layer and place in a large bowl or upper ware container. Add red pepper flakes, black pepper, onion powder and more soy sauce (if you choose) to the squash and mix well. Fold in the chard mixture. Enjoy! Not going to lie, every time I make this dish my mind is immediately flooded with Harry Potter scenes and references. More particularly, the hanging shriveled head from the Prisoner of Azkaban who warns Harry of the pea soup. "Make sure you eat it before it eats you," the Head advises in his lovely Jamaican accent. Don't worry though, no carnivorous peas are going to be included in this recipe. Ingredients: 1 whole leek, bulb included (thinly chopped, keeping curcular shape) 1 1/2 cups shopped mushrooms (any variety...I used white) several dashes of tobasco or hot sauce of choice* pinch of black pepper splash of orange juice, pineapple juice or lime juice (perhaps even a combo) coconut oil or non-stick spray optional--> 1 cup cooked rice, quinoa or grain of choice Directions:
*the "tobasco" that I use is homemade from a family friend. He grows the peppers in his garden and has created a 5 star sauce that I've been in love with for years And there you have it! Leeky Shrooms, a dish that even Tom can't pass up. Tom from the Leaky Cauldron, Prisoner of Azkaban, Harry Potter series
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AuthorNature-loving, adventure-seeking, holistic and wellness advocate: Yoginiliv. Archives
May 2017
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