Wednesday, August 12, 2015

Flatbread Pizza

Healthy pizza that tastes good....it IS possible! This crust has more of a flatbread feel, nice and crunchy if baked on a pizza pan with holes for aeration. 
The toppings are endless. Sautéed grass-fed ground meat, caramelized onions, mushrooms, garlic, leafy green strips, carrot shreds, grass-fed cheese, no-sugar tomato sauce, your favorite herbs and spices…Just have fun with unique combinations and do what feels right. 

Flatbread Pizza

  • 1/2 cup arrowroot powder
  • 1/4 cup, plus 2 tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tbsp. avocado oil (plus extra for sautéing)
  • 1/2 cup warm water

  1. Preheat oven to 425°. Line baking sheet with parchment paper or grease with avocado or coconut oil.
  2. In a bowl, whisk arrowroot flour, coconut flour, baking soda and salt. Once combined, stir in oil then warm water. Gently mix with hands until dough ball has formed.
  3. Place dough on lined or greased baking sheet and roll out into a flat circle or square.
  4. Bake crust for about 12 minutes or until golden.
  5. While crust is baking, saute ground meat and veggies in coconut oil or avocado oil for topping.
  6. Once crust is baked, remove from oven, top crust with toppings and bake another 5 minutes until warm.
  7. Allow to cool, slice and enjoy!

Wild Salmon Cakes

I love salmon. It's easy to prepare, delicious, and packed with omega 3 fatty acids essential to good health since the body doesn't make them and we must get them from our diet. This recipe uses canned wild sockeye salmon and is SO easy.  Sockeye salmon is the best salmon best choice since it cannot be farmed, thus is always wild. Avoid farmed salmon and get the real deal. You're worth it! :) 

Wild Salmon Cakes
  • 1 can sockeye salmon (with bones and skin)
  • 1 onion, diced
  • 1 Tbsp. fresh garlic
  • 2 Tbsp. capers
  • 1 stalk celery, diced
  • 3-4 Tbsp. grass-fed gelatin
  • 1 Tbsp. turmeric powder
  • 1 tsp. sea salt
  • Organic coconut oil
  1. Over medium heat, sauté diced onion, celery and garlic in solid cooking fat (like coconut oil). Once translucent and fragrant, spoon into a large bowl and allow to cool.
  2. Place all remaining ingredients into the bowl with onions, celery and garlic. Mix thoroughly with hands or a spoon.
  3. Form the mixture into cakes.
  4. Sauté cakes over medium heat in solid cooking fat. May finish cooking through in oven heated to 350° F to ensure doneness.
  5. Serve over salad or with your favorite veggies.
  6. Enjoy!

Tuesday, August 4, 2015

Berries n' Basil


Our herb garden is currently overflowing with basil. Therefore, I decided to incorporate some of this tasty herb into not one but TWO new recipes: a smoothie and popsicles! Perfectly satisfying with good fat, anti-oxidants and minerals to keep you feeling fit and fab during these hot summer days.

Enjoy!

Creamy Berry Basil Pops

1 can full-fat, organic coconut milk
1 bag frozen organic berries of choice (I used blueberries)
2 generous handfuls of fresh basil
2 tbs raw honey or a handful or bee pollen
Pinch of sea salt

1. Blend all ingredients gently until smooth consistency is achieved (or to your desired chunkiness).
2. Pour into 6 BPA-free popsicle molds, freeze for 2 hours and enjoy!

After making the pops I used the left-over mixture to make a smoothie for the next morning. No wasting here! Simply add in collagen and gelatin powders to the remaining mixture in the blender and incorporate at a low speed. Pour into a mason jar and refrigerate for breakfast the next morning. Double whammy! :)

Here's the full smoothie recipe:

Creamy Berry Basil Smoothie
1 can full-fat, organic coconut milk
1 bag frozen organic berries of choice
2 generous handfuls of fresh basil
2 tbs raw honey or a handful or bee pollen
Pinch of sea salt
2 tbs grassfed collagen
2 tbs grassfed gelatin

1. Place all ingredients in blender except collagen and gelatin and mix.
2. Add collagen and gelatin and incorporate at low speed.
3. Enjoy!