Gluten Free Quinoa Veggie Pizza

This winter I finally caved and purchased the King of all blenders - Vitamix. If you know anything about this blender, you probably know that it can do anything! It is a bit of an investment but worth every penny. Just one of the many things this blender can do is turn oats and quinoa into flour!

What I created with this nutty combination is no secret (since I gave it away in the title) – pizza crust! I mean, who doesn’t like pizza?! What makes this pizza even better is the fact that it is gluten free, loaded with fresh veggies, and has only a dusting of feta cheese (optional of course J).  While traditional pizza may leave you, feeling bloated, heavy and sluggish, this healthy alternative is light, fresh, and good for you! Pizza? Good for you? Seems like an oxymoron right? Not in this case, it is truly good for you!

Quinoa is a great source of protein and in fact contains all nine essential amino acids, including Lysine. Lysine is a specific amino acid that is famous for tissue growth and repair. This ancient grain is also high in magnesium a nutrient shown to help with migraine headaches. Magnesium relaxes the blood vessels preventing the constriction and dilation characteristics associated with migraines. Quinoa is also a good source of Riboflavin (B2) a vitamin shown to reduce the frequency of migraine attacks by improving and enhancing the energy metabolism in the brain. Now add in the Oats, known to reduce the risk of heart disease and an abundance of fresh veggies loaded with vitamins and minerals and you have yourself a power packed pizza!

Last, but not least, I want to acknowledge a friend and fellow Health Coach, Natalie Collier, from Bloom Body Soul for the inspiration. 

** Please Note **

If you have a blender at home, you may be able to get this same flour consistency; however, it may require some time. If you do not have a blender, these flours can be found at a natural foods store.

Ingredients:

2 cups of quinoa flour

1 cup of oat flour (use gluten free oats)

2 tablespoons of flax meal

1 cup of warm water

3 tablespoons of EVOO

1 teaspoon of honey

1 tablespoon of fresh basil (chopped finely)

1 tablespoon of fresh rosemary (chopped finely)

1 teaspoon of fresh thyme (chopped finely)

½ teaspoon of sea salt

Pesto sauce (or tomato – your preference)

Veggies of your choice (I used kale, carrots, butternut squash, and mushrooms)

Feta cheese (optional)

Directions:

Preheat the oven to 375 degrees. Meanwhile, add the quinoa and oats to a blender and process on high until you have a nice fine powder that resembles flour. Transfer the flour to a large bowl and add in all remaining ingredients except sauce, veggies, and feta. Mix well using your hands until the dough begins to pull slightly away from the bowl. Add more oil or water if necessary.

Place the dough onto an oiled baking sheet or pizza stone. Begin to press the dough onto the pan working to create an even circular shape (or whatever shape your heart desires). Pre-bake the crust for 15 minutes, until it turns a nice shade of golden brown.

Left: before pre-bake; Right: after pre-bake

Remove the crust from the oven. Spread the sauce evenly across the crust, top with your favorite veggies, sprinkle with feta and bake for about 20 minutes or until veggies are just tender and the edges of the crust begin to curl off the pan.

Left: before baking; Right: after baking

Let the pizza cool for a few minutes before serving. Dish up and enjoy!!

* Just a tip, slice and dice your veggies using a similar thickness for even cooking.

Roasted Fennel + Sweet Potatoes

Do you have a favorite vegetable or side dish? You know, the one you enjoy at least once each week. Yeah, we definitely have that “go-to” veggie at my house. We can always count on…broccoli. While I love broccoli and other typical vegetables trying a new method or combination can be fun, exciting, and really spice things up!

I used to struggle with sugar cravings. I would always jump at the opportunity to indulge in a cupcake, ice cream cone, chocolate chip cookie, etc.  Since I have added more sweet veggies (squash, carrots, sweet potatoes) into my diet I have been able to, for the most part, kick these cravings! Woohoo! If you can relate to this type of craving, I encourage you to do the same! “Crowd out” the unhealthy options by adding more naturally sweet veggies and fruit to your diet.

Image from: Backyard Gardening

This recipe is a great side dish that pairs fennel and sweet potatoes. Fennel is a crunchy, refreshing, and slightly sweet vegetable that can most commonly be identified in Italian cooking. Typically you’ll find fennel available late fall through early spring. Oh and just so you know, you can eat the entire thing – bulb, bushy green sprigs, and the seeds.

Fennel contains some unique phytonutrients, including Anethole, which has been shown to reduce inflammation and prevent the occurrence of cancer. It is also high in vitamin c, fiber, folate, and potassium. What does this mean? Fennel aids in proper functioning of the immune system, may reduce elevated cholesterol levels and blood pressure thus preventing risk of stroke and heart attack. All in all, add fennel to your diet!

Ingredients:

2 large fennel bulbs, quartered with green bushy tops reserved for later use

2 medium sweet potatoes, peeled and cubed

EVOO (extra virgin olive oil)

Himalayan sea salt (or whatever you have at home)

Directions:

Preheat oven to 375 degrees. Add the sweet potatoes and fennel to a large mixing bowl. Drizzle with EVOO, sprinkle with sea salt and use your hands (or spoon) to mix things up. Make sure the veggies are evenly coated. 

Left: Before roasting; Right: After roasting

Transfer the vegetables to a large jellyroll pan (baking sheet with edges) and roast for 25-30 minutes or until tender. Remove from oven, spoon them into a serving bowl, top with green fennel sprigs, and serve!

Mock Curried Chicken Salad

I am a member of a local food coop called Ocean BeachPeople’s Organic Food Market. I have read rave reviews about the mock chicken salad they make so many times that I finally caved. It was so good! After reading through the list of ingredients I decided that this was something I could easily whip up at home. So I went for it, switched a few ingredients, added my own twist and came up with this Mock Curried Chicken Salad! Yum!

Now, you might be asking yourself what exactly is mock chicken? Great question! Seitan (aka gluten), is the protein portion of wheat, and has a similar consistency to animal protein. Seitan is typically referred to as mock chicken, pork, or beef in vegetarian restaurants and can be found in the perishable section of your natural foods store. It is rather flavor-less and can easily be thrown into many recipes. If you cannot find it at your local market there are numerous recipes online. Please note if you have a gluten allergy or sensitivity I advise you to stay away from this product. If you consume animal protein, this recipe can also be made with organic, free-range chicken.

I have tried eating this mock chicken salad many ways – the possibilities are endless and they all seem to be equally delicious. Today, I wrapped it in a large collard leaf and it was so awesome! This recipe is super quick and satisfying.

Ingredients:

½ pound of Seitan (chopped into small pieces)

¼ cup of Grapeseed Vegenaise (vegan mayo substitute)

½ cup of chopped celery

¼ cup of chopped red onion

½ cup of raisins

½ cup of chopped cashews

1 tablespoon of curry powder

1 tablespoon of agave (maple syrup or honey would also work)

Himalayan sea salt (add based on your preference)

Black pepper (add based on your preference)

* Collard leaves for serving (optional)

Directions:

Add Vegenaise, curry powder, sea salt and pepper in a medium bowl and stir until mixed well. Add the remaining ingredients and mix thoroughly.

Place a few scoops of the mock chicken salad to the collard leaf and roll it up. That’s a wrap! Enjoy!