Gluten Free Pizza Featuring Oyster Mushrooms

Today my blank canvas was a Schar Gluten Free Pizza Crust that I purchased at The Gluten Free Mall. I added fresh vegetables that I acquired at the La Jolla Farmer's Market. I enjoyed the pizza with a side salad made with lettuce from my garden and cabbage from the farmer's market.

I am excited to start using oyster mushrooms in recipes. They are high in zinc, iron, potassium, calcium, phosphorous, folic acid, niacin, vitamin C, vitamin B-1 and vitamin B-2. These amazing mushrooms lower blood sugar, lower blood pressure, and have an anti-inflammatory effect on your body.

 

From start to finish the meal took less than 30 minutes to make.

The first thing I did was get out all of the ingredients and pre-heat the oven to 410.

Ingredients:

1. Oyster Mushroom (about 2 cups diced)
2. Diced leeks (about 1 cup)
3. Minced/Diced garlic (1/4 cup)
4. Yellow squash (diced or spiral about 1 cup)
5. Diced/Shredded chicken -  OPTIONAL (1/2 cup)
6. Cheese (1 cup)
7. Olive oil to sautee vegetables
8. Optional: crushed red pepper flakes to sprinkle on crust for added flavor
9. Pizza Crust 
10. Lettuce/Cabbage for salad ... I topped with oil and vinegar and raisins and walnuts

Instructions:

1. Wash and dice vegetables
2. Sautee for about 5-10 minutes until leeks are translucent and flavors marry
3. Spray olive oil on the pizza crust and add crushed red pepper if you wish the extra layer of flavor
4. Add the vegetables to the crust and spread to create an even layer 
5. Add chicken if you wish
6. Top with cheese and bake according to package directions - about 15 minutes

While pizza is baking you can make a salad and set the table.

Serving Size - 1/2 a pizza with a side salad. 

A Cup of Tea ... An Opportunity to Relax and Renew

I am a FAN of tea. I love the flavor of tea and appreciate the variety in the marketplace. If you are not already head-over-heels into tea, there are so many options available to you, you are bound to find at least one that you like! Whether you are looking for caffeine or herbal, fruity or spicy, black or green or white tea, there are many out there from which to choose.

Mighty Leaf currently has a summer sale. Save up to 30% at the Mighty Leaf Tea Summer Sale. Use Code SUMMERSALE to get 30% off until May 29th.

I appreciate a cup of HOT tea. The warmth of hot tea resonates in my body and warms me more than any cup of coffee or hot cocoa can. The tea provides mt with warmth when I am working late and feel cold due to physical exhaustion. The hot tea warms me when I am physically cold due to cold weather outside or air conditioning that is working all too well! To be honest, holding a cup of hot tea adds external heat; quite a soothing feeling!

If you are not a fan of HOT TEA but enjoy iced tea with a meal or on its own, you might prefer the Mighty Leaf Iced Tea Infusions.

Gluten Free may lead you to consider a Keto Diet

A fellow writer approached me to see if I could share her research based article about the Keto Diet. Her article, the Keto Diet Plan: A Complete Beginner's Guide provides comprehensive information about the popular diet. For some that are already following a gluten free diet because of health reasons, the Keto Diet may be something of interest.

Sunday Breakfast ... Pancakes with TWO or THREE Ingredients

Sunday is the day I have more time to make breakfast and take my time eating the meal. Today I used a tried-and-true recipe, with the addition of cinnamon I added antioxidants and anti-inflammatory properties to my meal while also contributing to my heart health, reducing the risk of diabetes, and assisting brain function.

I added fresh seasonal organic berries since berries are on the Dirty Dozen List. Optional toppings I placed on the table included:

• Nuts
• Seeds
• SunButter
• Honey

The meal is simple to make and is very healthy. Remember the ratio is 1 banana to 1 egg. You can make the quantity you want. This is a great breakfast for one ... or a group!

Chia Pudding with a Sunwarrior Twist

I modified my Chia Cups recipe to add texture, protein, fiber, and flavor. Why did I make the change you may wonder? One reason is that I am creative and look for new ways to modify tried-and-true recipes! another reason is practical, I was looking for an easy to digest, nutritious, and healthy option for nutrition between my workout and the group fitness classes I was teaching. The chia pudding cups are perfect as they can be packed and taken on-the-go.

To make the dish more satisfying I diced a Sunwarrior Sunwarrior Sol Good Blueberry Protein Bar and added it to the top of of chia. It was the perfect addition of flavor and texture! The bars are tasty on their own, but also a great addition to a dish. They are gluten free, soy free, dairy free, non GMO, vegan , and organic ... which appeals to most consumers. Other flavors include coconut, cinnamon, and salted caramel.

Protein Packed, Antionidant Rich, Superfood Filled Breakfast

Add one scoop of Organifi Red Juice to one cup of Greek Yogurt for a Protein Packed, Antionidant Rich, Superfood Filled Breakfast. Add fresh fruit, seeds, dried fruit, or nuts for additional flavor and texture.  Use plain or vanilla flavor...control your sugar intake through the day.

NOTE: For those who are vegan, cashew yogurt alternatives work well with this also!

Sunday Pancake Breakfast

Today my husband and I had the time to enjoy a breakfast together. I made oatmeal pancakes featuring Quaker Gluten Free Instant Oatmeal Packages (Maple and Brown Sugar Flavor).  The recipe is tried-and-true, the gluten free oatmeal packet of choice for the meal is the variable.

I garnished with fresh and vibrantly colored fruits since we eat with our eyes first! I wanted the meal to look beautiful and, as a result, taste even better too!

Instead of maple syrup or honey I used Sunbutter on my pancakes. The added flavor and protein made the meal!

Options: Sprinkle with seeds and dried fruit for extra texture and flavor.

Risotto with Mixed Vegetables

On Sundays I shop at the Farmer's Market and obtain as much local, organic produce as I can for the week. What I cannot find there, I do purchase at the store. As some weeks draw to a conclusion, I find  that I have a small amount of a variety of vegetables left. I do not have enough of any one vegetable for a side dish, but I have enough to add to recipes!

This week I found myself with a small collection of a variety of vegetables. I decided to use then to flavor risotto. Thus, risotto with mixed vegetables was created!

Ingredients:

• Olive oil to sautee the vegetables and coat the rice
• 1.5 cups arborio rice
• 3 cups reduced sodium chicken broth (vegan option....use vegetable broth)
• 2 cups diced vegetables (I used carrots, chard stems, onions, and garlic)
• 1 cup cooked and diced or shredded chicken (omit this step if making vegan or add tofu or vegan meat substitute ... most are not gluten free so read the package carefully)
• 1 cup mozzarella cheese or Italian cheese blend or Parmesan  (or dairy free option of making vegan) 
• Optional: Fresh basil to garnish
• Optional: 1/2 cup nutritional yeast for a cheesy flavor if making vegan 
• Optional: Almond slivers added at serving for vegan option

Instructions:

• Dice the vegetables
• Add olive oil and rice to a pot and to warm and coat the rice
• Add the vegetables and broth
• When the broth is almost absorbed add the chicken/protein and stir
• At the last moment add the cheese/cheese substitute and stir
• When liquid is absorbed, serve and garnish plate for a pretty view (We do eat with our eyes first!)

 

Pasta with Mixed Vegeatbles

The blank canvas I used today was Ancient Harvest Pasta ... a gluten free pasta that has plenty of texture and is nutritious too!

I had many odds-and-ends left in my produce bin in the refrigerator so I used the pasta as a means to clean out the refrigerator. The pasta can be made with any combination of proteins and vegetables you prefer. The sauce you add to go along with the rest of the dish needs to enhance the flavor of the vegetables and protein source. This meal is "semi-homemade"... add your personalized flavors to the pasta and pasta sauce (or make your own sauce)

Today I used:

• 1 zucchini - diced small
• 4 garlic cloves - crushed and diced
• 1 leek - rinsed and diced
• 1 precooked Aidells gluten free chicken sausage - diced into small pieces
• Gluten Free Pasta (I used Ancient Harvest today) 1.5 cups uncooked serves two people
• Gluten Free Pasta Sauce
• Olive Oil (to saute)

Instructions:

• Sautee the garlic and leek in a few tablespoons of olive oil until they became translucent. I added the diced zucchini and sauteed and stirred the mixture for a few minutes. 
• While the vegetables are cooking preheat water. When the water boils add 1-1.5 cups of dry pasta to the rolling boil and reduce heat to medium.
• Cook for about 5 minutes then drain (reserve a few tablespoons of water to add to the vegetables) and add to vegetables.
• Stir the pasta and few tablespoons of pasta water with the vegetables. 
• Dice the sausage and add to the pasta (omit for a vegan meal or switch protein sources if you do not wish chicken sausage)
• Add 1-1.5 cups gluten free pasta sauce. 

Serving Suggestions:
Serve with gluten free bread and/or salad.
Perhaps sprinkle cheese on top or add crushed red pepper or basil

Cleaning out the Refrigerator and Creating Nutritious Meals

Have you ever found yourself wondering what to do with one carrot, half an onion, one bell pepper, half a squash, etc? You do not have enough of each produce variety for a side dish so you need to either create a medley or use the produce in a dish.

The problem can be solved by using small amounts of a variety of produce in soups, pizzas, pasta dishes, and risotto.

Clean out your refrigerator by creatively using the produce so it does not go to waste!

Pictured here:
Ancient Harvest Gluten Free Pasta with Zucchini, Garlic, Leek, and Aidells Chicken Sausage (gluten free)

Risotto with Carrots, Chard Stems, Onions, and Garlic

No Bake Cookie Balls

I love baking but do not always like to heat the house as the temperatures increase. I also sometimes find myself in a bind and do not have enough oven space for baking while I am making the REAL food for a dinner gathering at my home. I get around this predicament by making NO BAKE TREATS!

No Bake Cookie Balls are blank slates that can be customized. Options will be noted with the ingredients. The Cookie Balls last a week stored in the refrigerator in an airtight container ... if they last that long!

Ingredients:

• 1/2 cup Don't Go Nuts Roasted Chocolate Soybean Spread (or nut butter/soy butter/seed butter of your choice)
• 4 tbsp butter or coconut butter softened 
• 1/4 cup brown sugar
• 2 tsp vanilla (coconut)
• 1/2 cup gluten free four (I used a 1-1 blend ... you could swap flours but may need to adjust moisture)

Instructions:

• In a stand up mixer, mix the soy/nut/seed butter and butter until they are creamy
• Add sugar and flavoring 
• Add gluten free flour
• Form into small balls and refrigerate for about 30 minutes

OPTION:
Indent a thumbprint in the top of the ball
After they chill to "set" you can serve with fresh fruit, jam, soy/nut/seed butter, or candy in the imprint

NOTE: 
They seem very soft when forming and refrigerating
They are stiff when they first come out of the refrigerator and soften within a few minutes. 

Power Cookie ... Sandwich

When I make quinoa I usually make a large batch ... a blank canvas to customize. You already knew that about me!

Today I made a version of my Sugarless Chocolate Chip Cookies and added an option to make them DECADENT.

Base Ingredients:
1 very ripe banana (that's the natural sweetness)
1 cup of flax seed meal
1 cup of almond flour (it's gluten free)
1/2 cup cooked quinoa
1/2 cup diced dates and cranberries
1 tsp vanilla extract
1/2 cup nut butter (I used almond butter to keep "nuts" consistent)

NOTE: For those avoiding nuts ... use SORGHUM Flour, QUINOA Flour, or OAT Flour
For those avoiding nuts ... substitute SOY Butter or Sunflower Seed Butter for the nut butter

OPTIONAL: add 1/4 cup coconut flakes

Instructions:

• Combine wet ingredients
• Add in dry one at a time
• Form into balls the desired size you wish
• I made large ones ... palm size for the option to cut and make into sandwiches (Create sandwiches with Nut/Seed/Soy Butter OR Cream Cheese Frosting after the bites have cooled)
• Bake for 20 minutes at 350 on a parchment lined baking sheet
  Let cool
  Store in an airtight container OR enjoy right away!

** I use Bob's Red Mill Ground Flax Seed Meal, Almond Flour, and Quinoa **

Crunchy Chocolate Chip Cookie Cheesecake

Sweet alliteration! I was teaching my high school students about poetry terms and we discussed examples of alliteration. Chocolate Chip Cookies was an example of alliteration that the students readily shared. That inspired me to make Crunchy Chocolate Chip Cookie Cheesecake! I shared them with good friends who happened to have a birthday last week. So happy I could share a special recipe with my friends on their special day!

Ingredients for 6 small cheesecakes ... 6 muffin size cheesecakes

CRUST:

1 CUP crumbled gluten free crunchy chocolate chip cookies

3-4 TBSP melted butter

Variations: You can use GF Vanilla Honey Graham or GF Sugar Crisp if you are not looking for a Chocolate fix! (EnjoyLife brand)

Filling Base Ingredients:

8 OZ Cream Cheese (I use low fat cheesecake)

1/3 Cup sugar

1 Egg

1 TSP Vanilla Extract

Topping Options:

Melt Enjoy Life Gluten Free Chocolate Chips and top with fresh berries (2-3 tbsp per "muffin")

Fresh Berries

Don't Go Nuts Chocolate Roasted Soybean Spread 

Nuts and Seeds

http://healthyrecipevariations.blogspot.com/2016/05/gluten-free-mini-cheesecakes-with.html