BUTTERNUT SQUASH CRUST VEGGIE PIZZA

Ohhh I think I’m officially a pizza addict! This crust recipe has to be one of my favorite pizza crust recipes! This crust almost has a bready texture with crispy edges, and the sweetness from the butternut squash and the heat/flavor from the seasonings give it a great compliment. For the toppings I used organic low sodium tomato and basil sauce, onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese. These were the toppings I had available, but you can top it with anything you like! (pesto sauce, meat of choice, etc). Have an amazing Monday!

Recipe for Crust: modified from wholeheartedeats.com

1 medium sized butternut squash (roasted and mashed)
1 cup almond flour
¾ cup quinoa flour
2 tbsp chia/flax seed meal + 4 tbsp water
¼ tsp sea salt
1/4 tsp cayenne pepper (depending on how spicy you want it)
1/4 tsp oregano

Toppings:

A handful of:
onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese.
1/4 cup organic tomato and basil sauce (or toppings of choice)

Procedure:

Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.

In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
In a larger bowl combine 3 cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.

Spread the mixture onto a parchment lined tray and create a 30 cm (12 inch) circle, making sure that the edges are a little bit thicker. Bake in a 220 C (425 F) for 30-35 minutes or until the edges are crisp and golden and the centre is set (and can peel away from the paper). Top with toppings and bake for another 10 minutes. Let sit a few minutes before devouring.

MEXICAN BAKED BEANS AND EGGS

Hey guys! Craving some spicy heat? Well to be honest I have no idea if this recipe falls under the breakfast, lunch, or dinner category.

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I mean if you wake up really hungry on a Saturday morning (my favorite mornings for breakfast), or you and your girlfriends decide to try out that Mexican restaurant across the street during your lunch break, or you feel like making a Mexican dinner plate for the whole family, then this recipe could be versatile!

Recipe: serves a lot!

1/2 cup organic canned black beans (unsalted)
1/2 cup organic canned nava beans (or black beans, unsalted)
2 cups organic canned tomato paste
3 garlic cloves (minced)
1/2 cup diced red onions
1 whole jalapeño (diced)
1 tbsp. cumin
1/2 tsp. Herbamere (or sea salt
1 tsp red curry paste
2 tbsp. organic extra virgin olive oil
5 organic cage free eggs
1/4 cup chopped cilantro leaves (optional, i used dried basil)

Preheat oven to 350 degrees F.

Place a skillet over medium heat and and add olive oil and onions. Let it sauté for 1 minute, then add garlic, jalapeño, curry paste, tomato paste, and seasonings. Mix and let it simmer covered for 2 minutes.

Add beans to the skillet and mix until well blended with the tomato sauce and spices, (do not over mix or the beans will get mushy). Cover the skillet and let it cook for 20 minutes.

When ready, remove the skillet from the stove top, then gently crack in eggs on top of the beans. You can also sprinkle a dash of sea salt on the eggs if you prefer, but I didn’t and it still tasted great.

Transfer the skillet into the preheated oven and let it bake for 5-8 minutes, or until eggs are set.

Take out of the oven when ready and let it cool for 3-5 minutes (the skillet will be burning hot, so be careful! Top with chopped cilantro or basil and devour to your satisfaction.
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GARLIC MAYO CRUSTED TILAPIA WITH PAN SEARED VEGGIES (PALEO)

Dinner time!! After a long but fun day today, I was ready to eat dinner but found out I was low on groceries 😦 I only had 1 piece of tilapia, some pre cut veggies, and some left over homemade mayo, with some other condiments and half a sweet potato lol. So, I whipped this up and it wasn’t half bad, it was actually yummy. Luckily my grocery store is open until midnight, so I will be doing some late night grocery shopping since I have an early work day tomorrow 😉 Have a great evening guys!

Recipe:

1lb tilapia
1/2 tsp pure garlic powder (no additives)
2 tbsp paleo mayonnaise (type it in the search bar and you’l find it)
1/4 tsp cumin
A dash of sea salt and pepper
*Veggies of choice (I used a handful of asparagus, mushrooms, and green bell peppers)
1.5 tbsp organic coconut aminos (with less than 1% sodium)
Coconut oil for frying

Pre-heat oven to 400°F.

Combine mayo, garlic powder, cumin, salt and pepper in a small plate and season tilapia. Place tilapia in a sealed air tight container and let it marinate for 15 minutes in the refrigerator.

Place marinated tilapia on a baking sheet lined with parchment paper and place it in the oven. Let it bake for about 12-15 minutes until tender.

Meanwhile, place a skillet over medium high heat and add 1.5 tsp coconut oil. Place veggies in the skillet and season with coconut aminos. Let veggies cook for 1 minute.

Take tilapia out of the oven when ready and serve with pan seared veggies.

Enjoy!

SLOW ROASTED SALMON WITH GINGER GLAZE AND VEGGIE STIR FRY

Yummy protein packed dinner before heading to the Blue Jays game!! Here’s my view 🙂

Amazing eh? Haha have a good evening everyone!!

Recipe for glaze:

1/4 cup organic coconut aminos
2 tbsp organic avocado oil
1 tbsp organic/unfiltered apple cider vinegar
2 tsp grated fresh ginger
2 tsp minced garlic
1 tsp arrowroot starch

Salmon:
1 lb wild salmon fillet
2 tsp avocado oil
A dash of sea salt and black pepper
Veggies of choice (I used asparagus, zucchini, carrots, red bell peppers, and mushrooms).

Combine glaze ingredients (except arrowroot starch) in a small saucepan over medium-low heat. Bring to simmer, then add the arrowroot starch and whisk until the mixture is smooth and slightly thickened.

Pre-heat the oven to 300°F. Line a baking sheet with foil paper and place the salmon in the pan. Drizzle avocado oil over the salmon and season with sea salt and black pepper.

Roast for 25-30 minutes, until the fish is cooked through and flakes easily.

Meanwhile, chop and stir fry your veggies and season with your choice of seasonings. Be mindful of the amount of sodium you use. Alternatively, you can also steam your veggies.

When ready, plate the veggies and salmon and drizzle the salmon with the glaze.

Enjoy

MAPLE MUSTARD BROILED SALMON WITH HOMEMADE MANGO CHUTNEY

Dinner time! I had to make use of the mango chutney I made yesterday, and boy was it a good idea, because this was scrumptious! Getting ready to watch Game of Thrones right now 🙂 Have a great night everyone! Muahz!

Recipe for salmon:

1 lb salmon
1/4 tsp garlic powder
1/2 tsp organic pure maple syrup
1/4 tsp organic dijon mustard
A dash of onion salt
A dash of paprika
1 tsp organic extra virgin olive oil

Season salmon with spices, maple syrup and olive oil and let it marinate for one hour.

Set oven settings to broil and let it preheat for 5 minutes.

Place marinated salmon on a baking sheet lined with foil paper. Broil salmon for 20 minutes, flipping sides half way through.

When ready serve with mango chutney (type in “mango chutney” in the search bar and you’ll find the recipe).