Once again, where did the weekend go?!
I am pretty pumped about a new gadget that has joined the counter in our kitchen. We have a NutriBullet! It can make smoothies, dips, soups, and even has a milling blade attachment so you can grind your own spices, seeds, etc. Besides the fact that this bullet literally whips up a smoothie in seconds, I also love that it is super easy to clean. The blender works great and all, but it can be a little tedious to clean and it takes longer.
Yesterday, I just had to use it, so I made a smoothie for Dana and myself. I don’t have the exact measurements but I included pineapple, strawberries, banana, kale, flax-seed, aloe vera juice, and water.
It’s maybe not the prettiest smoothie you have ever seen but it was delicious! I am hoping I stay on this smoothie train for a while to get me out of my breakfast rut of peanut butter and banana. The fridge is stocked really well right now so I think I should be able to maintain a creative week of eats as long as I put my mind to it.
Aloe Vera Juice
I realize I have mentioned this aloe vera juice for a couple of weeks now and not really said anything about it. As you may recall, I am tackling a laundry list of natural remedies to try to combat this colitis thing. Along with those, I am always teaching myself to deal better with stress, I am sticking to a gluten-free diet for now, I have eliminated refined sugars (as best as I can), I am beginning to include fermented foods into my diet to help aid in the digestion process, and I am taking my prescribed GI meds.
I continue to do my research and found that aloe vera juice came up in a lot of my findings. There is still more research that needs to be done, but some have found that aloe vera juice can help heal wounds (think about applying aloe vera to sunburn), and it can also reduce inflammation. It can also help boost the immune system. I am only taking a very small amount of it, and the taste is pretty unpalatable, so I have found that putting some into my smoothie masks the taste completely and is easier for me to stomach. (Note: I consulted with a medical professional before beginning aloe vera juice).
So that’s my little bit about aloe vera juice and btw I am feeling SO well. Moving on to dinner…
I was inspired by this recipe to make Carrot Crust Pizza! I have experimented with cauliflower crust pizza and veggie nut pizza crust, but never carrots. I can’t wait for the day when I can get my fingers on a good ol’ fashioned piece of pizza, but until that time comes, I’ll be making substitutes!
I began by washing six medium-sized carrots. I chopped them into big chunks and added them to a microwave safe bowl. I added about 1/3 cup of water, covered the bowl with plastic wrap, and microwaved for about 8 minutes or until I was able to pierce through the carrots with a fork.
Next, I food processed the carrots until almost smooth. I scraped the carrots onto a thin kitchen towel (you could use cheesecloth as well), folded up all four corners, and wrung out the liquid from the carrots into the sink. This was a major arm workout! There is a LOT of water in carrots.
I put the carrot mash back into the bowl and added one egg, 1/4 cup of cheese, and one grated garlic clove. I gave it a good mix.
On a baking pan lined with parchment paper, I spread out the carrots into a 1/4 inch layer. I spritzed the top with olive oil and sprinkled with salt and pepper. Next it went into a 400°F preheated oven for about 28 minutes.
I removed the pizza from the oven when the outsides were starting to crisp up, and the center of the pizza was firm.
Then I added the goodies! I added marinara sauce, cheese, red bell pepper, onion, olives, and mushrooms. Back into the oven it went for about five minutes. I finished by putting it under the broiler for three minutes.
It was delicious! The crust wasn’t as crispy as I thought it would be, so I’m wondering if it should cook even longer? Either way, I really truly enjoyed this dish!
|Carrot Pizza Crust (Grain-Free)|| || |
- 6 medium carrots, roughly chopped
- ⅓ cup water
- ¼ cup and ½ cup cheddar cheese, shredded and divided
- 1 egg
- 1 garlic clove, grated or minced
- olive oil
- salt and pepper
- ½ cup marinara sauce (no-sugar added)
- 1 Tbsp parmesan cheese
- toppings of choice
- Preheat oven to 400 degrees F. Place parchment paper on cookie sheet. Set aside.
- Place carrots in a medium microwave safe bowl and add ⅓ cup of water. Cover with plastic wrap and microwave for 7-9 minutes, or until carrots are fork tender. Remove from microwave and let cool slightly.
- Once cooled, place carrots in food processor and pulse until pureed.
- Scrape carrot puree onto cheesecloth or thin kitchen towel. Gather all corners and wring out excess water from the carrots into the sink.
- Add carrots back to the bowl, add ¼ cup cheese, egg, and grated garlic clove. Mix well.
- On prepared baking pan, spread carrot mixture to a ¼ inch thickness. Spray with olive oil, sprinkle with salt and pepper.
- Bake for 27-29 minutes or until outer crust begins to turn golden, and middle of pizza is firm.
- Remove from oven and add sauce, ½ cup cheddar cheese, parmesan, and toppings. Bake for 5 more minutes.
- Turn oven to broil and broil for 3-4 minutes.
- Remove from oven, slice, and enjoy warm!
Have a great day my friends!
Question of the day: Have you ever had any strange pizza? Have you made any yourself?