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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AuthorNature-loving, adventure-seeking, holistic and wellness advocate: Yoginiliv. Archives
May 2017
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