My husband and I have been participating in a whole 30 and just trying to eat healthier. In the whole 30 you can’t eat any dairy, grains, or added sugar for 30 days so I have had to be creative with our veggies. I LOVE pasta and didn’t think I could find a healthy substitute that would taste delicious but than I tried zoodles and boy was I wrong. Zoodles are noodles made from peeled zucchini and if you haven’t tried them you are missing out. I made some fra diavolo sauce the night before with this recipe http://allrecipes.com/recipe/fra-diavolo-sauce-with-pasta/. I made a couple changes to the recipe by using fresh roma tomatoes, adding a little basil and oregeno, and blending the sauce.
2tbs ghee( can use butter if not on whole 30)
1.5 tsp minced garlic
salt and pepper to taste
Peel the skin off the zucchinis and than use the peeler to slice noodles. Saute in a large pan with ghee and garlic till hot. Take off the heat and salt and pepper. Top with Fra Diavolo sauce and grilled chicken.
Follow my blog with Bloglovin
The thoughts of eating gluten free food has made me a bit depressed. I thought giving up gluten would mean that I was going to be stuck eating dry brick like food that had no real taste. Well with one of my first gluten free pizza’s I can say I was sooo wrong and glad I was. This pizza was delicious!! It is a thinner crust and you can even fold it. In fact I think I like it better than most of the pizza crust I have ever had. I got this recipe from the minimalist baker. Thanks a bunch!!
3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve. Reheats well the next day in the oven or microwave.
I love spicy food!!! From the moment I started cooking I tried to find ways to make just about everything I made have a little kick, including this asparagus. Just thinking about this recipe makes my mouth water and it is super easy.
House of Tsang Mongolian fire oil (look in asian aisle)
salt and pepper
Wash off asparagus, roll in Mongolian Fire oil till coated, Grill on both sides for about 4 minutes or until there are grill marks. Salt and pepper to taste
I felt inspired watching Princess and the Frog a couple weeks ago to make some beignets. My hubby loved these deep fried golden beauties and asked for them every night for a week.
1 teaspoon active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
1/3 cup and 2 tablespoons and 1 teaspoon evaporated milk
3-1/2 cups all-purpose flour
2 tablespoons shortening
2 cups vegetable oil for frying
1 cup confectioners’ sugar or cinnamon sugar
1.) In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.) Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners’ sugar on hot beignets or roll in cinnamon sugar. Serve warm.