Sunday, March 29, 2020

Broccoli Pizza Crust


I feel like I've been eating a lot of pizza lately (as I'm sure many of you can relate to). Today I decided to lighten things up a bit by using broccoli as the base. Sounds weird, but it's actually quite tasty and a fun way to get your kids (or husband) to eat their veggies. Feel free to top this however you like - pesto, sausage, roasted veggies, you name it! 




1. Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper.
2. Place broccoli florets in a food processor and process until the broccoli forms fine crumbs. Transfer broccoli crumbs to a large glass bowl and microwave for 2 minutes.



3. Allow the broccoli to cool for a few minutes, then transfer to a clean kitchen towel. Ring as much moisture out of the broccoli as you can, then place the dried broccoli back into the glass bowl.


4. Add eggs, Parmesan, mozzarella, Italian seasoning and salt and stir to combine. Transfer the mixture to the center of the prepared baking sheet and form into a circle. Bake for 15 minutes.




5. Once out of the oven, top the crust with sauce and cheese. Bake for 8 minutes longer.


6. Finish the pizza with fresh basil and crushed red pepper. Slice and serve.




Broccoli Pizza Crust
Serves 2-3

All you need:
1 (12 oz.) bag broccoli florets
2 eggs
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Pinch salt

Toppings -
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese (or 4 oz. fresh mozzarella cheese, sliced)
Fresh basil leaves, sliced
Crushed red pepper flakes

All you do:
1. Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper.
2. Place broccoli florets in a food processor and process until the broccoli forms fine crumbs. Transfer broccoli crumbs to a large glass bowl and microwave for 2 minutes.
3. Allow the broccoli to cool for a few minutes, then transfer to a clean kitchen towel. Ring as much moisture out of the broccoli as you can, then place the dried broccoli back into the glass bowl.
4. Add eggs, Parmesan, mozzarella, Italian seasoning and salt and stir to combine. Transfer the mixture to the center of the prepared baking sheet and form into a circle. Bake for 15 minutes.
5. Once out of the oven, top the crust with sauce and cheese. Bake for 8 minutes longer.
6. Finish the pizza with fresh basil and crushed red pepper. Slice and serve.

Thursday, March 26, 2020

Tortilla Chip Crusted Tilapia with Sriracha Lime Mayo


Like many of you I've been using this time to clean everything, including my pantry. It's been great to see what I have on-hand and figure out different ways to use it. I found a bag of tortilla chips that was mostly crushed and figured those chips would make a perfect coating for the tilapia I had in the freezer. If you don't have tilapia, any flaky whitefish will work (or salmon).



1. Preheat oven to 400. Line a baking sheet with silicone baking mat or parchment paper.

2. Place chips, jalapeno, cilantro, garlic powder and chili powder in a food processor and pulse until crumbly.


3. Place beaten egg and chip mixture onto two plates. Dip the fish in egg, then coat with chip crumbs and place on the prepared baking sheet. Bake for 15 minutes.


4. Meanwhile, combine sriracha lime mayo ingredients in a small bowl.

5. Once out of the oven, squeeze fresh lime juice over the fish. Place fish on plates and serve sriracha lime mayo on the side for dipping.





Tortilla Chip Crusted Tilapia with Sriracha Lime Mayo
Serves 4

All you need:
2 cups salted tortilla chips
1 jalapeno, seeded and chopped
1/4 cup cilantro
1 teaspoon garlic powder
1 teaspoon chili powder
2 eggs, lightly beaten
4 tilapia filets (thawed if frozen)
Juice of 1 lime

Sriracha Lime Mayo
1/2 cup mayo
1 tablespoon sriracha
Juice of 1 lime
Pinch salt

All you do:
1. Preheat oven to 400. Line a baking sheet with silicone baking mat or parchment paper.
2. Place chips, jalapeno, cilantro, garlic powder and chili powder in a food processor and pulse until crumbly.
3. Place beaten egg and chip mixture onto two plates. Dip the fish in egg, then coat with chip crumbs and place on the prepared baking sheet. Bake for 15 minutes.
4. Meanwhile, combine sriracha lime mayo ingredients in a small bowl.
5. Once out of the oven, squeeze fresh lime juice over the fish. Place fish on plates and serve sriracha lime mayo on the side for dipping.

Thursday, February 27, 2020

Chickpea Pasta Primavera


Even though the weather is still a little chilly out, I have already started to think about spring and all the delicious produce that comes with it. This pasta has a rainbow of veggies and just a touch of cream, lemon and cheese to create a yummy sauce. I used chickpea pasta for even more added fiber (plus if you haven't tried bean-based pastas, they are actually super good!). 

This meal is very filling, but if you want to add a side dish, I would suggest some fresh-cut fruit.



1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.




2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.


3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.

4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.


5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.


6. Transfer the pasta to a serving bowl and garnish with chopped basil.



Chickpea Pasta Primavera
Serves 6

All you need:
2 cups broccoli florets
1/2 pound asparagus, ends removed and sliced
8 oz. chickpea pasta (I used Banza penne pasta)
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, finely chopped
1 zucchini, sliced
1 summer squash, sliced
1 orange bell pepper, diced
1 pint cherry tomatoes
1/2 cup frozen peas
1/2 cup vegetable broth
1/3 cup cream (or 1/2 cup half-and-half)
1/2 cup freshly grated Parmesan cheese
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Kosher salt, to taste
Fresh chopped basil leaves, for garnish

All you do:
1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.
2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.
3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.
4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.
5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.
6. Transfer the pasta to a serving bowl and garnish with chopped basil.


Thursday, February 20, 2020

Sirloin Steak and Cabbage Stir-Fry


Lately cabbage has been one of my favorite veggies because it's low carb and high fiber. I enjoy adding it to soups, roasting it with olive oil and spices or sautéing it in dishes like this stir-fry.

If you don't want to use beef, you can easily swap out the protein with diced chicken breast or super-firm cubed tofu. 



1. Combine sauce ingredients in a small bowl. Set aside.



2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.




3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.




4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.




Sirloin Steak and Cabbage Stir-Fry
Serves 4

All you need:
Sauce
1/2 cup coconut aminos (or reduced-sodium tamari)
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 teaspoons honey
2 teaspoons sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon sesame seeds

1 1/2 pounds sirloin steak, diced
Salt and freshly ground black pepper
2 teaspoons olive oil, divided
1 yellow onion, diced
1 small green cabbage, cored and diced
2 carrots, peeled and diced

All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.
3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.
4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.