Artichoke Pesto Flatbread

I've recently discovered the joy of no-cheese pizzas. And I realize how crazy this sounds from someone who has previously rattled on and ON about the joys of all things cheese. I mean, cheese defines me.  Well, it DID at least. I haven't purchased cheese in 2 months. (Read: this is huge). I've had some sprinklings here and there, but nothing like I used to... and nothing like my childhood, when my parents would find string cheese wrappers like breadcrumbs in the wake of my dairy destruction...

Making pizza at home means topping it with whatever. I had a beet pizza a few weeks ago. But this one was the best, so here I am to share. Because sharing is caring!

Artichoke Flatbread Pizza

8 servings

1 can artichoke hearts packed in water

2 tbsp basil pesto

1 package whole wheat pizza dough

1/2 red onion, thinly sliced in rings

1 cup sliced mushrooms

2 tbsp chopped fresh parsley

1/4 c. pitted kalamata olives, chopped

Preheat oven according to dough instructions (450F is usually on the money). Let pizza dough hang out on the counter to come to room temp and relax.

Pop open artichokes and drain. Quickly chop up with a food processor to a fine dice.

Saute over med-high heat for 5 minutes. This will help to evaporate extra water and soften up artichokes.

Remove from heat and stir in pesto. 

yeah, this pesto has parm in it. sneaky sneaky. but it was already in my fridge when i started this "no dairy" thing, so give me cred for not being wasteful, plz.

Roll out pizza dough on a floured pan using your fancy rolling pin (ikea glass).

Bake for 4-5 minutes, or until lightly brown. Sometimes it gets a giant bubble, just poke a hole in that to steam vent.

Spread artichoke pesto mixture evenly on crust.

Top with onion, mushroom, parsley, and olives.

And bake for another 10-15 minutes, or until onions are soft, crust is crispy, and mushrooms are shrivel-y.

Slice er up and serve with a big salad!

What cheese?

Black Bean Sweet Potato Chili

I don't mean to be dramatic, but really I don't think I could live without sweet potatoes.

They get a terrible reputation as a thanksgiving side dish, covered in corn syrup and butter, or even marshmallows (so happy my family doesn't do the marshmallow thing). 

A few years ago, sweet potatoes started popping up on menus as an alternative to french fries. You can even get sweet potatoes as tots at TJ's these days. That seems like a slippery slope I don't want to start down though...

But have you ever just eaten a sweet potato without sugar or deep frying? Just a baked sweet potato? Maybe a touch of earth balance, or greek yogurt, or just a sprinkle of salt. It's all they need. 

Unless you want to make chili:

Black Bean and Sweet Potato Chili

serves 4 at least

1 tbsp EVOO

2 cloves garlic, minced

1 yellow onion, chopped

2 small sweet potatoes, cubed

1 bell pepper, chopped

1/4 c. water

1 tsp garlic powder

1 tbsp cumin

1 tbsp chili powder

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 can diced tomatoes, no salt added

juice of 1 lime

1 can black beans, drained and rinsed

1/2 can water

tabasco to taste

brown sugar to taste

Toppings: avocado, soy cheeze, green onion

In a large pot, heat EVOO. Saute onion and garlic 3 minutes, or until softened.

Toss in sweet potatoes.

And bell peppers.

Add about 1/8 c. of water (i just fill the lid) and then cover for 2-4 minutes. The steam helps cook the sweet potato.

Uncover and add in garlic powder, cumin, chili powder, pepper, and salt.  Toss everything around and let the spices get toasty.



Add in tomatoes, black beans (drained and rinsed!!), water, and lime juice.

And add heat to your liking. Bring back to a boil, then reduce to low. Let simmer for 15 minutes. Then taste and add sugar for balance and additional salt if needed. The sugar balances out the acidity from the tomatoes, lime, and tabasco. You could use agave or maple syrup if you prefer.

Top with topping of choice, I recommend avocado!

Eat more sweet potatoes!

Super Bowl

Sorry, the title was misleading. We're not going to talk about sports.

We're going to talk about bowls full of super foods. Gotcha!

Sometimes, don't you just want to throw a bunch of stuff in a bowl, cover it with hot sauce, sit indian style on the couch wearing stretchy pants, and watch hours and hours of Girls?

Like, especially when it's raining?

Maybe it's just me. And I feel like if I put enough healthy things in that bowl, I can counter balance the supreme laziness of my couch camping. 

I like this meal because it's very simple. Very few ingredients, and 9 out of 10 times, I have all the elements handy. Tofu and lentils are a winning combo and really anything is better covered in salsa.

Super Tofu Lentil Bowl

for one couch dweller

3 oz firm tofu, cubed

1 tsp EVOO

1/3 c. steamed lentils 

1/2 c. jarred salsa (TJ's Salsa Autentica or Pace Chunky - aka white people salsa preferred)

1 c. steamed fresh broccoli

1/4 c. avocado chunks

Heat EVOO over med-high heat. Toss in tofu and stir fry for 4-6 minutes, or until golden.

Dump in lentils.

And salsa. Reduce heat to low and toss all ingredients. Let the salsa and lentils heat through.

Scoop lentil/tofu mixture over broccoli and top with avocado.

Add about 1 gallon of Cholula hot sauce to taste.

VD5

All my efforts this week were very mildly rewarded by a .4 lb weight loss since last Friday. I was really hoping for more after extra k-bell workouts and a change in eating, but I'm trying not to be discouraged. It's better than gaining .4, and better than staying the same. Le sigh.

this one's for you, michael kerner.

Anywho, about being vegan for a week...

Breakfast was enjoyed alongside Camarillo's finest publication:

• Lemon Coconut Chia Muffins (see recipe below)
• Frozen Mixed Berries
• Vegan Yogurt
• Coffee

The muffins are an adaption from Mama Pea's Lemon Chia Muffins.  The recipe calls for lemon extract, which I totally overlooked until half my ingredients were combined. The recipe also uses coconut oil, so it was already going to have a little coconut flavor, so I used coconut extract and extra lemon juice and zest in the recipe to make it my own. They aren't very light muffins (5  WW P+), but they are definitely a delicious treat. They are a wonderful alternative to lemon poppyseed muffins, which i'm sure are NOT 5 points ever.

Lemon Coconut Chia Muffins
12 5 WWP+ muffins


Ingredients

• 1/2 c. soy/rice/almond milk whatever
• 2 tbsp fresh lemon juice
• 1 c whole wheat flour
• 3/4 c unbleached flour
• 2 tsp baking powder
• 1/2 tsp bakin soda
• 1/2 tsp salt
• 1/4 c. chia seeds
• 1/3 c. coconut oil, melted
• 2/3 c. agave nectar
• 1/3 c. unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 tbsp lemon zest

Instructions

• Preheat oven to 325 F
• Combine milk and lemon juice and set aside (zest your lemons first... it's a pain to zest a squeezed lemon)
• In a large bowl, combine flours, bakin powder, baking soda, salt, and chia seeds. Set aside.
• Back in milk mixture land, add coconut oil, agave, applesauce, extracts, and zest. You may have to nuke this mixture for 20 second intervals to make sure the coconut oil melts and mixes.
• Add wet to dry and stir to combine
• Fill muffin tins and bake for 20-25 minutes

i need a microplane

Super moist and tasty! Chia is a natural gel, so it makes things chewy and moist. And texturally, it's just like poppy seeds!

Lunch was boring, but I had to eat something before I went to boxing, or I wouldn't have the energy:

• Grilled Daiya Cheeze and Hummus 
• with marinara to dip
• Salad with edamame, avocado, and tomato

But what we really need to talk about is dinner.
Again, a recipe from Mama Pea. I love her.

I made her Pumpkin Tofu Curry because there is nothing I love more than Pumpkin Curry from Thai Classic in SLO.  Now, this recipe is not the same because I'm sure Thai Classic uses full fat coconut milk and other magic secret weapons of health destruction. But Mama Pea's version fixed my craving for sure. Her version is kind of a mix between thai and indian flavors. Also, the meal was LOADED with fiber and veggies. Very little to feel bad about. I adapted her recipe by adding more veggies and doubling the pumpkin.

It all starts with perfect tofu and my favorite, kabocha squash.

A few hours ahead, I prepared the tofu. This would be excellent alone for snacking, in a different dish, or as an entree:

Marinated Baked Tofu


Ingredients

• 1 package extra firm tofu, drained and pressed
• 1/4 c. maple syrup
• 1/4 c. apple cider vinegar
• 2 tsp cinnamon
• 2 tsp ground ginger

Instructions

• Combine maple syrup, vinegar, cinnamon, and ginger in a sealable dish like gladware or a ziploc bag
• Add tofu
• Let it chill in the fridge for 1-4 hours, tossing the tofu around occasionally to make sure it gets all coated and wonderful
• When ready to cook, preheat oven to 400F
• Drizzle EVOO on a baking sheet
• Toss tofu in oil
• Bake for 15 minutes
• Turn tofu pieces, bake another 15 minutes

I roasted my kabocha along with my tofu. I could have just eaten that baking sheet of kabocha and tofu and been happy as a clam.

But instead, I made Pumpkin Curry:

Pumpkin Curry

1/4th recipe = 6 WW P+

Ingredients

• One package of tofu and half a large kabocha squash, cubed and baked
• 1 tbsp fresh ginger, minced
• 2 cloves of garlic, minced
• 2 large carrots, peeled and coined
• 1-2 cups broccoli florets, depending on your feelings about broccoli
• 1 small white onion, chopped into 1" pieces
• 1 bell pepper, chopped into 1" pieces
• 2 tbsp curry powder
• 3/4 tsp garam masala
• 1 14 oz. can light coconut milk
• 1 c. canned pure pumpkin
• 1 tbsp cornstarch
• juice of 1 lime
• 2 tbsp fresh cilantro
• 2 tbsp fresh basil
• 1-2 tbsp white sugar, to taste
• salt, to taste
• EVOO for stir frying

 Instructions

• In a wok or skillet, stir fry veggies, garlic, and ginger in a touch of EVOO
• As soon as vegetables just start to soften up, cut the heat and remove from flame
• Set veggies aside for a bit

• In a bowl, combine canned pumpkin and cornstarch. This is your thickening agent.
• In a deep pan or a pot that is dry, toast curry powder and garam masala over medium heat just until aromatic
• Add coconut milk and whisk until spices are combined
• Add pumpkin/cornstarch mixture
• Reduce heat to low and add lime juice, cilantro, and basil
• Add sugar and salt to taste. You could also add your favorite hot sauce or spices to heat it up at this point.

• When you're happy with the flavor, add in the veggies and the roasted tofu and kabocha squash
• Stir to coat
• Serve with brown rice

And delight in your nutritious and delicious dinner! This is super filling because of all the veggies and fiber. I really am not missing meat, especially with meals like this!

Very much studying to be done this weekend. No time for typing!

Pot Pie Soup and EVOO Biscuits

There are few foods as comforting as chicken pot pie.

There are also few foods as fattening as chicken pot pie.

So when I'm craving a creamy no-good-for-me soup with a buttery no-good-for-me pastry, I respond accordingly. With vegetables.

Here's an easy meal that you can throw in the crock pot in five minutes before you head to work. The biscuits take a wee bit longer, but they are worth every second.

Crock Pot Pot Pie Soup
serves 4 hungry hippos


Ingredients

• Now:
• 4 large frozen chicken breasts (or 8 tenders)
• 1 cup diced white onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cups sliced mushrooms
• 1 cup frozen peas
• 1 can of cream of mushroom soup (I use TJ's brand)
• 1 cup of non fat milk
• 2 cups chicken broth
• 2 tsp thyme
• 2 tsp celery seed
• 2 tsp poultry seasoning
• 2 tsp marjoram
• 2 tsp onion powder
• Later:
• S & P to taste
• Tabasco!

Instructions

• Put all "Now" ingredients in the crock pot on Low

take a shortcut and buy your mirepoix pre-cut

• Cook for 8 hours (or high for 4 hours)

• Season with S & P to taste
• Serve with Tabasco
• Yeah. It's that easy.

Now we need to talk about these biscuits.

Again, another shortcut. 

Make the biscuits according to the box instructions, but instead of using vegetable or canola oil, use extra virgin olive oil. This gives the biscuits a richer flavor than boring baking oil.

You can always mix the dough and make drop biscuits, but I chose to knead, roll, and cut the dough for portion control purposes.

Just turn the dough out on a floured surface...

Knead five to six times. Too much kneading makes for too dense of biscuits.

Roll out to 1/2" thin, and use a cookie cutter or cup to press out biscuits. I used a plastic cup.

Bake according to box instructions.

This biscuit looks like it's frowning. I MIGHT have dropped my camera on to the biscuit before it went into the oven. A little EVOO is good for the camera, right?

Sad biscuit.

Happy tummy!

Semi-Homemade with Savory Cornmeal Pancakes

I generally don't enjoy buying packaged products and serving them as is. Call me Sandra Lee...

So when I have a package of Jiffy corn muffin mix, you better expect me to go semi-homemade on that shizzz.

In the end, I wound up with cornmeal pancakes topped with caramelized onions, peppers, and mushrooms, fat free cheddar, and cumin spiced yogurt.

Now, the jiffy corn muffin mix does have a recipe for pancakes on the side, but if you followed that recipe you would end up with sad, thin, flimsy thingies that hardly qualifies as pancakes.

I took it took the next level.

Fluffy Cornmeal Pancakes
Makes 12 2WWP+ pancakes


Ingredients

• 1 box of jiffy corn muffin mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 egg whites
• 1 egg yolk
• 2 tsp canola oil
• 1 1/2 tbsp apple cider vinegar
• 1/3- 1/2 c milk - (this depends on the size of your eggs)

Instructions

• In a bowl, combine corn muffin mix, baking powder, and baking soda
• In a different bowl, whip egg whites until fluffy

• Add in yolk, oil, and cider vinegar
• Gently stir in dry ingredients - I recommend with a dinner fork so you don't over mix the batter
• Add milk until pancake consistency
• Let batter rest 5 minutes before starting to make pancakes. You may find that the cornmeal soaked up a lot of moisture and you should add a little more milk to get the batter back to the desired pancake consistency.
• Makes 12 pancakes using a less than full 1/4 cup scoop

The muffin mix does have sugar in it (I blew the no sugar in January thing, Leah), so you could still eat these pancakes as sweet, but if you top them with savory flavors, they are even better. It's a yin and yang thing. 

To top my savory pancakes, I caramelized white onion, sliced mushrooms and red bell pepper until soft and sweet.

 And then I whipped up some greek yogurt mixed with cumin and coriander.

Dollop that on top of the pancakes with some fat free cheddar, and you have yourself a crazy delicious breakfast, lunch, or dinner.

You're probably thinking: EWWWW fat free cheddar?!??! GROSSSSS. Yeah, you could use real cheddar. Go ahead. I don't mind fat free cheddar, so I didn't have any qualms about going heavy-handed on the cheese. If this were full fat cheese, I would have used significantly less for calorie control. To each his own!