Dairy-Free, Entrée, Gluten-Free, Italian, Vegetarian

Pass Me that Low Carb Pizza Crust

IMG_6644

I think I found my new favorite veggie pizza crust option: Zucchini Pizza Crust. I’ve tried my hand at a cauliflower crust and sweet potato almond crust. Naturally it’s time I try zucchini. I finally bought nutritional yeast to test out (and warning — I foresee this on my popcorn), so I decided to do a 1:1 ratio of nutritional yeast to parmesan. I also recently made a parchment paper investment, and this was worth it; it made for an easier transfer of the crust baking sheet to cutting board and was non-stick. I really like veggie curst options, but usually they’re loaded with cheese as the binding agent. I thought this was still quite “cheesy” without all the extra cups and the egg worked just fine to keep this like a true crust. I’m definitely setting up for a breakfast pizza — stay tuned for brunch tomorrow!

Continue reading “Pass Me that Low Carb Pizza Crust”

Dairy-Free, Dessert, Gluten-Free, Low Sugar, One Pot Dish, Snack, Vegan, Vegetarian

Guilt-Free Brownies (Yes!)

IMG_6633.JPG

I think I found my new cheat brownie recipe. These Five Ingredient Protein Brownies grain free, contains no refined sugar and has a bit o’ protein. Plus it hits the spot when you want a brownie without having a real brownie, so it’s like a guilownie — a “guilt-free brownie” obviously. I’ve really enjoyed making protein muffins lately, so I thought why not try something similar with desserts?

Continue reading “Guilt-Free Brownies (Yes!)”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Positively the Perfect Pineapple Oats

IMG_6581.JPG

Remember that pineapple I just chopped up? Already putting it to good use in some oats as Pineapple Almond Butter Oats. I’ve made this dish both as hot oatmeal and as cold overnight oats, and I think I prefer the oatmeal version since the pineapple becomes just a little bit sweeter and leaches out some of its natural sugar. Simple breakfast for the morning of or a great meal prep. Almond butter adds a nice, creamy kick to complement the sweeter, tropical pineapple.

Continue reading “Positively the Perfect Pineapple Oats”

"How To" Guides, Dairy-Free, Gluten-Free, Meal Prep, Smoothie, Snack, Vegan, Vegetarian

A Summer “How To” Starring Pineapple

IMG_6570.JPG

So fun fact. I bought this organic whole pineapple at Whole Foods in Beacon Hill for $2.50. It yielded about 3-4 c (since I ate some in the process and can’t get an accurate reading). If you buy pre-cut pineapple pieces, it’s $4-7 depending on how many cups you bought. To save some many and reap all of the benefits, here’s How to Cut a Pineapple. Pineapples are high in vitamin C, fiber and other vitamins and minerals. Grill it, freeze it, keep it raw, transform it into a salsa. They’re also high in natural sugar and a great sweetener for smoothies, muffins, bowls, oats — anything.

Continue reading “A Summer “How To” Starring Pineapple”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Seafood, Vegetarian

One Pan Salmon Dinnerrrr

IMG_6464

Mustard Salmon with Roasted Veggies is such a great and quick mid-week dinner. This recipe will be added to the rotating arsenal. I saw a video for this on Facebook from Eating Well. It looked so easy and simple to make that I just had to try it. Since I don’t have a spice grinder and didn’t feel like buying more spices, I tried a marinade that our family friend, Maura, whisked together when we were in Florida. Just EVOO, Jack Daniel’s whole grain dijon mustard (soooo much flavor) and lemon juice. Asparagus, sweet potatoes and salmon are baked in the oven while you poach an egg. While you can skip the egg to make this a true “one pan” dinner, the yolk adds some saucy texture and more protein overall.

Continue reading “One Pan Salmon Dinnerrrr”

Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish

The New Trend: Kelp Noodle Bowls

IMG_6413

Kelp noodles are so fun! I never knew they existed until I saw this recipe on TIU. These noodles are super low in calories and carbs and virtually without fat. The noodles have a crunch, an al dente texture and a nondescript taste. They kind of remind me of tofu in the sense that they take on whatever flavors you’re cooking with. I tried my hand at Chicken Kelp Noodle Bowls. I added fresh ginger root, garlic, scallions, soy sauce and lime juice for a fun Asian flair. Toss kelp noodles with chicken cooked in coconut oil and shiitake mushrooms, you have such a fun and decidedly different weekday meal. I liked these so much that I went back to Whole Foods to grab more, but they’re out. I’ll have to make these next week with shrimp — stay tuned!

Continue reading “The New Trend: Kelp Noodle Bowls”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Not Gingerly Eating These Ginger Matcha Protein Muffins

IMG_6473.JPG

The muffins are back for meal prep Sunday! I tried another recipe from TIU. I liked the Piña Colada Protein Muffins so much that I decided to try a Snickerdoodle version, so here we are with Ginger Matcha Protein Muffins. (I foresee a twist with blueberry muffins in the near future, so you’ve been warned.) I have the Matcha Green Tea packets from Trader Joe‘s so I used those to cut down the “greenness” that matcha sometimes has. I also added some ginger and doubled the bananas to combat this, but the doubled banana made the muffins a bit flat and less likely to rise. I even had my mom taste test them when I went home to surprise my dad for his birthday! They’re yummy, not too sweet and a great pick-me-up.

Continue reading “Not Gingerly Eating These Ginger Matcha Protein Muffins”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, Mexican, One Pot Dish, Slow Cooker, Vegan, Vegetarian

Craving These Slow Cooker Burrito Bowls

IMG_6383

My mom has been raving about this lentil chili she made this past winter that called for smoked paprika. I keep seeing recipes call for this spice, and I came across a recipe for slow cooker burrito bowls, which — ding, ding, ding! — called for smoked paprika. Given that it’s been unseasonable cold here and that I wanted some meal prep for a busy start of the week, I pulled out the crock pot and made Slow Cooker Sweet Potato Burrito Bowls. I totally want to make these with chicken next time, but I’ll need a bit more foresight to thaw the chicken from my freezer. Instead, I tossed in sweet potatoes and made these bowls with brown rice and black beans for a yummy dish. These have a risotto-like consistency and I found myself adding more homemade vegetable broth than expected. The smoked paprika pairs so well with the black beans and sweet potato; it gives the bowls a flavor similar to chorizo, but keeps it vegetarian.

Continue reading “Craving These Slow Cooker Burrito Bowls”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegetarian

“Snickerdoodles” for Breakfast

IMG_6355

It’s meal prep time! I liked the Piña Colada Protein Muffins so much that I decided to try a cinnamon version. (Obviously, we knew this was next because I love cinnamon and add it to a lot of things.) I made Snickerdoodle Pecan Protein Muffins to enjoy as a snack or as a breakfast on the go. Again, I added protein powder* to give these muffins a bit more oomph to get you through your day. The original recipe called for adding dates along with a banana, but I don’t like super sweet things and swapped dates for a little agave instead. The pecans add a nice crunch to the muffins –AND– they keep well in fridge for the week!

Continue reading ““Snickerdoodles” for Breakfast”

Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Salad, Vegan, Vegetarian

Copycat Sweetgreen Falafel Salad

IMG_6392

Ever since moving to Boston, I really like Sweetgreen since you get a salad or bowl that’s healthy and doesn’t truly break the bank. But, I’d like Sweetgreen even more if I didn’t have to leave my apartment to grab a meal. Sometimes, you just want something a bit more instantaneous. Here’s my copycat version of the Hummus Tahina Salad — Falafel Salad with Cucumber Tahini Dressing. I bought some falafels from the freezer section, tossed in ingredients for a salad and whipped up a dressing. I liked SG’s idea of adding breadcrumbs to their salad, so I added some GF breadcrumbs to act like croutons. I also like making regular tahini dressing — raw tahini, lemon, agave and water — and modified this to be the cucumber tahini version. Almost just as easy, but this one requires a bit of blending to make the cucumbers and garlic silky smooth.

Continue reading “Copycat Sweetgreen Falafel Salad”