Gluten Free Pizza

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Hello Blogging world!! It has been a looong time since I wrote my last post!…

Hurray for a healthy Pizza! The family table prefers pizza at least once a week . This week I made a twist with the pizza dough using garbanzo flour. I came across with trying out gluten free pizza and it was surely a hit for the family.

This pizza became one of the easy meals to prep and we enjoyed having pizza as part of our meal.

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Ingredients:

1 1/4 cup ground almonds

1 cup garbanzo bean (chickpea) flour

1 cup shredded hard goat cheese

4 tablespoons ground flaxseed

2 teaspoons garlic powder

2 tsp dried italiano

3 large eggs

4 tablespoons extra-virgin olive oil

1/2 cup water

Preparation:

  1. Preheat oven to 350F.

2.  In food processor or food chopper, pulse or chop goat cheese until becomes granular size. Add ground almonds, flour, flaxseed, garlic powder. Blend together. Combine remaining ingredients: eggs, oil and water, mix thoroughly.

3. Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper and spread around with a spatula. Or place dough onto a pizza stone and spread out to desired thickness.

4.  Bake for 20 minutes.

5.  Remove from oven and top with whatever you like!

6. Bake for an additional 15 minutes.

Note: I replaced schredded cheese with any cheese or even dry cottage cheese  and it still taste marvelous!

Red Bean Patties

It’s “meatless Monday”! Yes, this is my mantra to start of the week. I never thought about eating without meat until after having babies. I became more aware of my body and health–like things I put on myself such as make-up, lotions, shampoos and of course food that I ate.

I always thought that meat was essential for it’s known source of protein and it provides better satiety during a meal. Well, there are much more better choices that are protein- filled, tasty and satisfying. Lentils such as peas and Beans are my to go to.

I love using red beans because it’s very versatile. I can use it for cooking dinner or use it for baking a delicious dessert ( such as my red bean brownies).

A great recipe that I enjoyed making with red beans is a burger patty. Red beans has a very rich taste   especially when its being spiced up with chilli and paprika. Here’s my recipe for a meatless day meal:)

Ingredients:

1 can red beans

1/2 cup Diced tomato

1/2 cup diced onions

2 cloves garlic

1 tsp chilli powder

1/2 tsp ground cumin

1/4 tsp paprika

2 Tsbp Barbeque sauce

1/2 cup of breadcrumbs

For pan fry: 2 Tbsp olive oil

Preparation:

  1. Sautee garlic, onions for 5 minutes. Add the rest of the spices with the barbecue sauce and continue to cook for 3 minutes.
  2. Remove the cooked spice and set a side.
  3. Preheat oven at 375 C.
  4. In a mean while, Drain the canned red kidney bean in a colander. After draining, pulse the beans in a food processor or mash well.
  5. In a medium bowl, transfer the beans and add the cooked spices. Mix well but do not over mix.
  6. Prepare baking tray and lay on greased parchment paper.
  7. Using a measuring  cup, scoop 4 of the bean mixture and using fingers to flatten and make to a pattie form
  8. Bake for 5-6 minutes both sides.

 Note:

  • Pan frying the patties is also a good alternative if you prefer patties to be more crunchier. Heat pan with 2 Tbsp of olive under medium heat and cook each side for 5-6 mins.
  • Drain the red beans well–good enough water for the beans to clump together
  • Add breadcrumbs if patty is too wet

 

Cassava Cake

I am excited to write about this cassava root that my parents planted in their back yard. Growing up in our farm in the Philippines, I used to consume a lot of cassava.

The young cassava leaves can be sauteed and is a great source of fiber and vitamins.  Cassava root should be well cooked because it contains cyanide which can be toxic when eaten raw.

Did you also know that there is Fermented cassava root??

This is well known and consumed by mostly old folks in my hometown… I mention a specific demographic since from my experience young people did not enjoy eating this. The general population also does not recognize this to be edible.

But hey!, there are so much benefit of fermented cassava..I actually enjoyed eating this! It taste like meat and red wine! There is a lot of benefit of fermentation– helps ease with normal digestion. Research found that fermentation of cassava causes increase in its protein value and decrease in cyanide level.

Another good thing about cassava root is it’s delicious properties when baked!

Yes!!! It is possible to make Cassava CakeđŸ„§đŸ„§ It tastes like fudgy brownies but without cocoa!! And it is possible to add cocoa, and I can try doing this on my next blog:)

My parents got back from their trip with a box of fresh cassava!  I decided to make a healthy recipe of cassava cake..!

I used farm eggs, almond milk and unsweetened coconut flakes. There is no additional sugar other than 1 can of condensed milk.

It was fun making this recipe, it was quick to prepare and of course reminds me the authentic taste of home:)

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Breakfast Granola Cereal

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I love having my breakfast bowl first thing in the morning and I can’t wait to share the awesomeness of this nut filled granola cereal which is an excellent energy food for your mornings!

I don’t normally buy commercial cereals, it is high in calorie, very light and not filling at all..but I have to admit that I used to be a normal consumer like anyone else.

After learning to make healthy choices when it comes with food and healthy eating, making your own is very simple and easy.

This home made granola cereal is life changing!! I feel more content physically and emotionallyđŸ€—

Aside from fuelling me up for the day, it taste delightful that satisfy my cravings!

I’ve been consuming this as my pre-work out food by simply adding it on my protein smoothies.

I consume oatmeal almost everyday, it is easy to mix with smoothies and shakes. Oatmeal is a whole grain, gluten free and rich in fiber. I  use  regular or old fashioned rolled oats and I am accustomed of boiling rather than soaking it overnight. Either or is fine, they accomplish the same goal which is to boost your energy and supplement your fibre needs. Oatmeal is also good to blend with frozen or fresh fruits as it gives better texture and neutralizes the taste of mixture.

With the oatmeal, I blend unsalted mix nuts which is consists of pecans, walnuts, almonds and pistachos. I also added sunflower seeds, chia seeds and flax seeds. I pulse the nuts in the food frocessor just enough to cut it in few pieces. I mix all ingrediends in the bowl and spread it in a baking pan as shown in the photos below.

Mixing all ingredients is easy and only takes 5 minutes. Then, spread in a flat baking pan with wax paper underneath then bake at 300 F. Stir every 5 minutes for 20 minutes until becomes brown which ever come first.

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Nom! nom! nom!

When it is cooked, Cool for 10 minutes before transferring in a sterile jar or container. I topped this cereal with dry fruit berries such cherries, raisins and coconut flakes.

This taste so amazing! It is fresh and has natural ingredients.

Another must have or to do list in your home made epicness!

Cheers!

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Zucchini Chocolate Bread

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Hello blogging! My world is becoming a whirlwind since my little Sophie is already rolling over and almost crawling at this stage😆. Her developmental milestones are very precious and they go by so quick!

I have been doing lots of food prep as usual and I mostly enjoy making desserts:)

Zucchini is one of the most used vegetable in the health world. I also have zucchini on most of my daughter’s purees and it is one of the vegetable that I introduced to her when I started her on solid foods.

Grandma gave us zucchinis which are freshly grown from her friend’s backyard and I made it to this awesome chocolate bread that everyone can enjoy!

Preparation takes only 5- 10 minutes. You can either throw all the ingredients in the blender or mix on a bowl.

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This chocholate bread is moist and very filling. I almost  forgot that it is made of zucchini.

It taste glorious!

Nothing else is sweeter than giving yourself  a slice of a “healthy” zucchini chocolate bread:)

Enjoy!

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Strawberry Jam

It has been a busy summer for this mama and I haven’t got the chance to write about the delicious fruity cravings I’ve been making:)

The best thing about summer other than the nice warm weather is the blossoming of berries!

This strawberry jam is made without pectin! Pectin is normally used in making a jelly texture for jams and preserves. The good thing about strawberries is that they  already have that jelly texture you need once it’s being heated.

I wanted to stock up my freezer with these fruit berries but other than freezing them up my mama gut dictates to take the opportunity to make some fruit preserves and jams instead!

Oh sweet tooth her we go😆😆😆!!!

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Blueberry Crisp

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This blue berry crisp just melts in your mouth!

I’ve been consuming lots of oatmeal and berries! Oatmeal has been a staple food for me since I started breastfeeding. Not only that it is high in fiber and is a whole grain, but also because of its known benefits in maintaining milk supply.  Whole grain Oatmeal contains more fiber and proteins and for this recipe I used organic rolled oats.

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Rolled oats are good substitute for flourless bakes and it is quick and easy to prepare.   Mixing blueberries with rolled oats is the best part.

Blueberries are very nutritious and delightful!

For healthy sweeteners, I used cane sugar and maple syrup. I could have put more toppings like almonds, pecans or walnuts which I would probably do next time.

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I made this recipe for my friend who just had her little Samuel. We had this over as a lunch dessert. This is very delicious and can be topped with your favourite ice cream.

Plus there’s no guilt with this simple dessert because it’s home made:)

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4-6 Servings

INGREDIENTS
  • 4 cups Blueberries fresh or frozen
  • 2 Tbsp maple syrup
  • 1 Tbsp constarch
  • 2 tsp lemon juice
TOPPING
  • 1/4 cup butter softened 
  • 1/2 cup cane sugar
  • 1/2 cup Flour
  • 3/4 cup quick oats
  • 1/2 cup almond, walnuts or pecan (optional)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt

PREPARATION

  1. Preheat the oven to 375 F
  2. In a medium size mixing bowl, toss the blueberries in the sugar, constrach, lemon juice and. Pour into 8×8 inch baking dish and set aside.
  3. In a separate mixing bowl, whisk together th flour, oats, bown sugar, salt, cinnamon and softened butter. Sprinkle over blueberries.
  4. Bake for 30-35 minute or until juices bubble and the top is golden brown.
  5. Remove from oven and allow to cool for 10-15 minutes.
  6. Serve and Enjoy!

Chicken Artichoke Spinach with Stuffed Crust Pizza and Flaxseed

Hurray! Its been two weeks of food blogging and loving it:) It is so fun to talk about food and able to share it with everyone!!

My family just came back from a short trip to the Rocky Mountains and I feel rejuvanated after seeing the majestic views of the Rockies. It was also Sophie’s first road trip and she’s been a good trooper!!

Road trips are always fun but it is also difficult to manage healthy eating while you’re on the go! Pizza is one of the food that is actually easy to prepare and it can also be  made healthy and nutritious!

I recently added pizza on my family’s weekly food menu. So before we went on a trip I made some pizza dough to have it ready to use for the following week.

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I premade the dough and store it in the freezer. So far, I used all purpose and whole wheat flour to make dough. Although the whole wheat flour is less refine compared to the all purpose, I prefer making my pizza dough with all purpose flour because it is less dense and have a softer texture (that’s okay, this is still a healthy pizza:).

Since I’ve been consistently making pizza dough for the past few weeks, I thought of doing a little bit of experiment and changing up the pizza dough to make it more fun!

My healthy dough creation simply calls for  Italiano seasoning and flax seed .

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I love using the Italiano blend seasoning…It consists of mix herbs such as oregano, thyme and basil with nice aromatic blend of rosemary and sage. I use it on my baked veges, fish and chicken. This seasoning improves satiety and a good substitute of SALT.

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My family has long history of cardiovascular problems and I have come to incorporate FLAX SEED into our diet.  Flax seed is rich in omega- 3 essential fatty acid which is beneficial in maintaining a healthy heart.

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The dough is easy to prepare, nothing fancy!!:)

I use all purpose flour and active yeast. For the stuffing, I use the black diamond mozarella cheese strings. Layer it on the edge of the dough (as shown on pic) then wrap the dough over the cheese strings.

I must say that  a good quality home made pizza is having a pizza stone and pizza peeler . These kitchenwares are absolutely phenomenal!! It gives more natural and fresh taste to the toppings while preventing the pizza dough from getting overly dry and crusty.

For the pizza toppings, I prefer keeping it simple. I used organic marinara sauce with a hint of pesto basil paste and shredded mozarella cheese.

 Since I love having greens and healthy fermented food on my pizza, spinach and artichoke was an excellent choice.

Spinach being rich in Iron and fibre  makes this pizza so inticing!!

Artichoke on the otherhand is also super nutritious!

Artichoke is a Mediterrinean plant used by ancient Greeks and Romans. This is widely produce in Europe and in America. Research found that this vegetable has significant result in lowering cholesterol.

This recipe is great to have for a pizza party and could also be a go to lunch for road trips!

Hope you give this a try!

Have a wonderful summer!

Enjoy!

Continue reading “Chicken Artichoke Spinach with Stuffed Crust Pizza and Flaxseed”

Easy Home Made Greek Yogurt

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Ever wanted to make your own greek yogurt!!?

I started making my own yogurt and would never go back on buying commercial yogurts! Home made yogurt has lesser refine sugar/ sweetener and you can choose your own additives.

Plus.., it is way cheaper!!

I am not really an expert in the field of yogurt production but here’s an easy way how I did it:)

Only requires 2 ingredients:

Greek yogurt of your choice and whole milk.

For heating up the milk:

You will need a slow cooker and a cooking thermometer. If you don’t have a slow cooker a deep ceramic pot/ clay pot is best to use.

1. Pour 1 gallon of whole milk in the slow cooker. Set to High setting and cook time for 4 hours.

2. Check the milk temperature after having 3.5-4 hour cooking time. Turn off slow cooker when temperature is at 180 F.

3. Wait for 3 hours or until milk temperature is at 110 F.

4. In a small bowl, thoroughly mix a cup of heated milk and yogurt of your choice. Then, mix it back into the heated milk in the slow cooker.

5. Stir gently vertically and horizontally not a circular motion to make sure that culture is equally distributed.

6. Put the lid back on your pot, wrap it with towel ( this will keep the temperature) and placed into the (turned off) oven or you can also keep it inside a cooler (if it’s big enough to accommodate the pot).

Note: It is important to store the pot in 80-90 F temperature for better results.

7. Wait for 12 hours. Usually the next day. Storing it for this duration of time will add richness to the texture of the yogurt.

This is the end result after 12 hours!! 🙂
This is ready to eat. However, if you want the texture of greek yogurt then you have to do the last step.

8. Finally, you cannot skip this step if you want that rich and thick yogurtđŸ‘ŒđŸ»

You will need: cheese cloth or paper towel, sieve or a plastic strainer.

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Place strainer in a deep plastic container then lay cheese cloth on topimg_3319-1

Pour yogurt and let the liquid whey drain for 3-4 hours. The more time you drain the liquid whey the thicker your yogurt becomes. So, adjust accordingly to your own preference.

This should be your liquid whey. Whey contains lactose, proteins, vitamins and minerals. You can add whey in making soups or simply as substitute for broth. Just don’t put too much because it has a bit of bitter taste. I add maybe 1.5- 2 cups to make chicken curry.

I am able to produce a gallon of yogurt from this recipe (yeah I know, that might sound a lot!) lol.. you might need only 1-2 L of whole milk to give it a test!

This recipe is worth the try. Let me know how things turn out for you.

Enjoy!