Mains, Recipes

Broccoli Flat Bread Veggie Pizza

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Pizza is always an essential to living in happiness.

Gluten Free Pizza? Even Better.

This recipe is so simple and only requires a handful of simple & basic ingredients.

I used the recipe of Broccoli FlatBread from Green Kitchen Stories. (If you haven’t discovered them, you should discover them now. They have delicious whole food, plant based recipes that are just to die for.)

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Broccoli Flat Bread Pizza

Ingredients:

Broccoli Flat Bread

1 Large Head of Broccoli

2/3 cup Oat Flour (Blended Oats to fine grain)

3 eggs

Sea salt & Black pepper to taste

1 Tbs Rosemary

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Toppings:

Tomato Paste

Sliced Mushrooms

Vegan Cheese or Parmesan

Sliced Tomatoes

Sliced Scallions

Oregano

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Directions:

Preheat the oven 400°F and line a baking tray with baking paper. Chop the broccoli, stem included. Blend food processor. Add oats and continue to blend in your processor. Add the eggs. Add in your salt, pepper, and rosemary. It should be more loose and wet than a normal bread dough. Transfer to the baking paper and form into a rectangular base. Bake on the middle rack in the oven for 20-25 minutes or until slightly golden and firm. Remove from the oven and let it cool completely.

Once your bread is cooled, pizza up your flatbread. Spread your tomato paste, sprinkle your cheese & oregano, and drop your veggies onto your bread. Broil on low for about 5 minutes.

ENJOY.

Love,

Rache & Talia

 

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Mains, Recipes

Life is short, eat tacos.

img_8992-copyI have been trying to get creative to make quick, fast, and affordable healthy lunches. This meal I literally made in 20 minutes! Hopefully you find it as delicious as I do!

Sweet Potato Fish Tacos with Kale 

Makes 3 Tacos (Serves 1 poor college student)

Ingredients: 

3 corn tortillas

Coconut Oil

1 Sweet Potato

1 Tilapia Fillet

Red Onion

Kale

Toppings: Avocado, Tomatoes, Parmesan Cheese

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Directions:

  1. Chop a handful amount of your red onion and a handful amount of kale.
  2. Put your Sweet Potato in the microwave for 4 minutes (or until soft) Poke with Fork.
  3. Sauté your Tilapia with Coconut Oil, Lemon Pepper, Thyme, and a dash of salt while your sweet potato is cooking
  4.  Once your sweet potato is soft, cut into cubes and add it to your pan with your tilapia. Add your onions and kale as well. Mix around and begin to shred apart your tilapia. Sauté all for 2 minutes. Remove from heat
  5.  Heat your tortillas in the microwave for 10 seconds.
  6. Stuff your tacos with your yummy tummy sweet potato, fish, & kale mixture
  7. Add desired amount of chopped tomato and avocado
  8. Sprinkle cheese on top. *(Ive noticed that certain cheeses have different affects on my body. Some hurt, and others don’t. Feta and parmesan for me are usually safe, but you can omit the cheese if you would like just to be safe.)

 

Enjoy!

Love,

Rachel Aletta

 

Mains, Recipes

A Holiday Blend.

HAPPY THANKSGIVING!

This year for Thanksgiving, each person in the family came up with an item for the table! I had been itching to try out this new idea that I came up with from an Instagram post! Let me tell you, it was a complete success! Everyone loved it! Even my picky brother who says, “I allergic to anything that does not have gluten in it”, loved it.

At first, when I told everyone I needed to go buy brussels sprouts, I got a handful of comments doubting the recipe! But, you will all be surprised how yummy brussels spouts can be when you cook them right!

What I love, love, love about this recipe is that it is SUPER simple and easy.

Butternut Squash, Brussel Sprout, and Pomegranate Blend with a touch of Coconut & Maple

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Ingredients: 

1 butternut squash

3 cups brussels sprouts

1 pomegranate

4 Tbs Coconut Oil

2 Tbs Maple Syrup

1 Tsp Cinnamon

Sea salt to taste

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Directions: 

  1. Set your oven to 400 degrees F.
  2. Skin and chop your butternut squash into cubes.
  3. Prepare your brussels sprouts by: removing the outer yellow leaves, cutting the brown ends off, and cutting them in half.
  4. In one bowl, melt about 1-2 Tbs of coconut oil. Toss your squash around in your bowl until squash is litely coated. Add 1 Tbs maple syrup and cinnamon.
  5. In another bowl, melt another 1-2 Tbs of coconut oil. Toss your brussels sprouts in your bowl and add 1 Tbs maple syrup. Make sure your sprouts are coated.
  6. Pour your both of your bowls onto one cookie tray. Sprinkle sea salt across.
  7. Set in your oven for 20-25 minutes.
  8. While your veggies are roasting, cut open your pomegranate and scavenge your seeds! Here is my favorite way to open a pomegranate: https://www.youtube.com/watch?v=wFUMLxL6IO4
    1. P.S I know this video is as cheesey as heck. But hey, the method is great.
  9. Remove your veggies from the oven. With a spoon, collect your vegetables into your serving bowl.
  10. Pour your pomegranate seeds over your veggies and toss.
  11. ENJOY 🙂

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Happy Thanksgiving!

Love,

Rachel Aletta