Portobello 'Pizzas'

How difficult is it to make a pizza at home? Not at all. Especially when we don't have to spend 20 minutes or more kneading the dough or waiting for it to rise. Forgo the carbs and substitute large portobello mushrooms for the crust. Just add a bit of your favorite pizza sauce and toppings- it can be made as healthy and low calorie as you like by adding or omitting ingredients. We can stuff our face without all the guilt... giving a new meaning to the term pizza face!




Note: To clean the mushrooms, lightly wipe off the dirt from the mushroom or gently rinse them under a trickle of cold water and pat dry with a paper towel. DO NOT SOAK THEM because they  soak up liquid quickly; making a watery pizza when cooked. Portobello  are also less watery if the gills are removed prior to cooking, just scrape them out with a spoon. Do not omit this step.

Portobello 'Pizzas'

YIELD: 4 servings | PREP: 10 mins | COOK: 15 mins | TOTAL: 25 mins

The Goods

• 4 large portobello mushroom
• 4 teaspoon olive oil
• 2 cups fresh mozzarella, shredded
• 1/2 cup cherry tomatoes, halved
• 1 small red onions, sliced
• 4 tablespoons organic tomato paste (or any pizza sauce of your choice)
• basil, chopped, plus extra for garnish
• garlic powder, onion powder, salt, and pepper, to taste

DO THIS
Preheat the oven to 425 degrees F.
>> To prevent soggy mushrooms: Clean the mushrooms by lightly wiping off the dirt from the mushroom. Do not soak them. Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on a baking pan with a baking rack on it (to keep the mushroom from sitting on the juice).
Spread 1 tablespoon of tomato paste on the inside of each mushroom cap. Then sprinkle with onion powder, garlic powder, salt & pepper. Divide ingredients among mushrooms; sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato, red onions, and basil. Then finish with another handful of mozzarella.
Bake for 15 minutes at 425 degrees. Remove from over.
Sprinkle with more basil if desired and now go stuff your face!

Tuesday, July 8, 2014

Portobello 'Pizzas'

Waffles with Coconut Flour

Happy International Waffle Day! Hold on.. there's a day dedicated to waffles?! It is actually a tradition that started in Sweden as Våffeldagen (waffle day) which they say stems from the mispronunciation of the Christian holiday Vårfrudagen (Our Lady's Day). March 25th marks the annunciation of Virgin Mary (she announced she would conceive Jesus) and is celebrated by feasting on waffles. The alternative USA Waffle Day is August 24th, when the waffle iron was patented.

For me it's an excuse to eat waffles for dinner. Pshh, like I needed one. Being on a health-kick, I went for the alternative low-carb, gluten & diary free version by using coconut flour. Even if you don't like coconut flavor you can still enjoy these protein packed bad boys by substituting coconut with almond flour. Although I found when baking with coconut flour, the flavor is pretty neutral. These waffles are very light and slightly sweet just the way I like it. I just add whatever topping I want- depending if I let myself cheat and have more sweets. Best part is you can make extra because they freeze well. Just toss them briefly in a toaster or toaster oven when you want more.

Dessa våfflor fortfarande smakar mycket goda! These waffles still taste very good!

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Waffles with Coconut Flour

You'll need:

4 large eggs
1/2 cup almond milk
1 Tbsp coconut oil, melted
1 tsp vanilla
1/4 tsp baking soda
1 Tbsp cinnamon
1 Tbsp raw honey or maple syrup or stevia 
1/2 cup of coconut flour

Do this: 

1. Preheat waffle iron 

2.  Add all the ingredients to a bowl and blend well. 

3. You can use a mixer, blender, food processor, or a whisk. Pour batter to iron and cover 3/4 of it. Mine took 2-4 minutes to cook. 

4.  Top with mixing of your choosing. I put a bit of raw honey and a dash of cinnamon. (I forgot to buy strawberries or I would have added that with a bit of almond butter).

Makes 3 to 5 waffles depending on your waffle iron. 

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Tuesday, March 25, 2014

Waffles with Coconut Flour