Whew! That’s a lot of nutrients jam-packed into one smoothie.
I literally couldn’t keep my hands out of the fridge yesterday; my appetite was insane! I couldn’t even tell you everything I snacked on in between breakfast and lunch. By the time “lunch” actually rolled around I made myself a piece of toasted almond bread with peanut butter and a drizzle of honey.
And more snacks happened after that.
Dinner
The crock pot came out last night. I wanted to use up a head of red cabbage I had in the fridge so I decided to make a crock pot version of my cabbage roll casserole. I used most of the same ingredients this time as I did before, but I also added zucchini and mushrooms this time around.
I added everything into the crock pot except for the mushrooms, gave it a stir, set it on low and let it go. I added the mushrooms in at the last 45 minutes of cook time.
It cooked for about 6-7 hours. I ladled a serving into my bowl and topped it with olives (do I seriously add olives to everything? It’s becoming apparent that I do). Sorry Kal–you can omit the olives. 🙂
This was a very nice way to spend my Thursday evening; eating a warm bowl of veggies and relaxing in my warm home.
Does anyone else think cabbage is a bit underrated? I understand the effects it can have on the digestive process but other than that, it’s some good stuff!
I am taking the day off from exercise today and letting my body rest. I am hoping to get a run in tomorrow, but based on the amount of snow we have, it may have to be a treadmill run. Booo…
Have a great day my friends!
I feel like cabbage is fairly underrated. Do you have any good cabbage recipes?
I really love Oriental Cabbage Salad with Ramen Noodles. Whenever it is at a get-together, I have to snag a bite!
**My thoughts and prayers continue to be with everyone impacted by the Boston tragedies and continuing trauma. My heart breaks. Stay safe and stay strong.**
Mother Nature is seriously testing my positivity and patience. It is ridiculous here. It has been consistently cold and rainy/snowy. Enough to make me want to crawl into hibernation again.
We weren’t able to get our normal weekend run in due to schedule conflicts and freezing rain conflicts, and today isn’t too much better. Although, it isn’t raining or snowing yet. The treadmill has my name on it today unfortunately. It sounds like we’re going to have a week and a half or so of not so nice weather and then it’s supposed to turnaround. We can only hope!
Okay, enough of the downer talk. How about some photos from this weekend?
Mom and dad and Abbie time…
Morning coffee with coconut milk and a fruit and veggie smoothie…
Saturday night steak dinner!
Moose shares my same love for peanut butter…
Leftover steak salad with red bell peppers, tomato, olives, avocado, and Annie’s Green Goddess dressing…
We planted some of the veggies for our vegetable garden which we will start off indoors and eventually move to our outdoor garden! These are the things we need to be doing to keep our spirits lifted.
And the grand finale of the weekend is a recipe inspired from epicurious and introduced to me by Dana’s mom…CHICKEN MARBELLA.
Chicken breasts, olives, dried apricots, prunes, capers, red wine vinegar, oregano, garlic, red wine, honey, olive oil, bay leaves, and salt and pepper were combined in an oven-safe dish….
And baked for an hour at 350°F…
The result was pure perfection.
I am a huge sweet and salty fan and this was the perfect dish to satisfy that taste combination.
Arrange chicken in a shallow baking pan; set aside.
In a small bowl combine all remaining ingredients; mix well; pour over chicken.
If time allows, let marinade in the fridge for a few hours, otherwise place in oven right away.
Bake for 1 hour, basting chicken with juices frequently, until chicken is cooked through.
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It is such an easy recipe that looks fancy but it is really so simple, and it tastes AWESOME. I highly recommend you make this one night this week. You won’t be disappointed.
I hope you all had a fabulous weekend and that your Monday is off to a great start!
Question of the day: Do you prefer salty or sweet?
Happy Friday Eve! The snow is still drizzling down which makes for a super cozy morning. Yet again, a morning where all you want to do is sleep in and then cozy up on the couch with a good book and a cup of coffee. I am still anxiously awaiting the warm spring air that motivates me to jump out of bed and energizes me for the day. Soon enough….right? 🙂
For breakfast yesterday I had a veggie frittata thanks to some meal preparation on Tuesday evening. I used an old frittata recipe of mine for guidance but then added some different veggies into the mix. This time around I added 3 eggs, egg whites, kale, red pepper, mushroom, onions, and a little bit of cheese.
I took a couple of bites and then realized something was missing…
AVOCADO of course! I also added a little SCD ketchup to my plate. This dish was EGGcellet! I loved that it was ready for me when I woke up. Next time I will add more eggs to make it thicker.
Dinner
My creative foodie brain started wandering during the last 30 minutes of work about what to make for dinner. I mentally ran through everything we had in our fridge and freezer.
Zucchini had been on sale this weekend so I had picked up a couple of those and wanted to use that for sure, and I had a huge batch of super cooked and easily digestible chili beans in the freezer and sort of wanted to use those too. After a while of pondering it dawned on me. I was going to make zucchini and carrot tostadas with refried beans! It sounded strange in my mind so no worries if it sounds strange to you right now too, but I just had to give it a shot.
Into the food processor went one zucchini and one cup of carrots which I shredded. I poured them onto a thin kitchen towel, gathered all corners, twisted the tops together, and rung out as much liquid as possible.
I added the remains of the veggies into a bowl and added an egg, garlic, some almond flour, and seasonings (recipe below for further details). I mixed this together and began forming my tostadas on a baking pan which I had sprayed with olive oil. I used my hands to flatten out the dough into tortilla-like shapes.
Note: You could use cornmeal or gluten-free flour instead of almond flour.
I baked the tortillas at 350°F for 20 minutes, followed by 10 minutes on broil, flipping half way during the broil.
When the tortillas were beginning the broiling process, I prepared the beans: In a saucepan on the stove, I sautéed diced onion in olive oil. I then added the beans, broth, and seasonings and gave it a good stir. I let the beans cook in the broth for about 8 minutes.
I chopped the cilantro, tomatoes, bell pepper, and grated the cheese so that it would be ready to top the tostadas.
Once the tortillas were ready, I plated them, added a sprinkle of cheese, a heaping spoonful of beans, followed by tomatoes, red peppers, cilantro and salsa. You could add avocado, black olives, or jalapeno if you would like too!
These are super-duper healthified refried bean tostadas if I’ve ever seen them! Don’t expect a super crunchy tortilla; it turned out pretty soft but found if you let them sit for a few minutes after they come out of the oven, they set a little further.
I had made a double batch, but scaled the recipe back for you all because it made an insane amount of these tortillas. I froze the leftover tortillas and plan on using them for mini pizzas in the future!
They require a little bit of work, but I think they are worth it! They were fun to eat!
Use hands to form large balls of dough and place on pan. Pat down to flatten to a little less than ¼ inch high and form a round "tortilla." Repeat until all dough has been shaped.
Place in oven and bake for 20 minutes.
After 20 minutes, turn oven to broil. Broil each side of the tortillas for about 4-5 minutes or until they turn golden and begin to crisp up.
While the tortillas are broiling, saute onion in olive oil in a medium pan on the stove top for about 3 minutes.
Then add beans, chili powder, cumin, garlic powder, salt, pepper, and broth. Stir until beans are cooked through and liquid has cooked out.
Once tortillas are crisp, remove from oven. Place a tortilla on a plate then add the beans and finally your favorite tostada toppings.
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I hope you all have a wonderful Friday eve! Catch up with you soon!
Question of the day: Have you made any creative dishes lately? Tell me about them and feel free to add a link to the recipe if you have one!
Yesterday the last bit of snow in our yard had finally melted. Today, I woke up to this…
Mother nature has decided to prolong our winter a bit longer around here and we are faced with some more snow. Instead of getting upset about it, I am trying my darndest to embrace it. I had forewarning that it was coming so I was at least able to “prepare” myself for it, but it still hurts a little bit to see the ground covered in white.
But, there is absolutely NOTHING I can do about it. So I’m trying not to let it ruin my day.
It’s kind of like life. Sometimes life throws you a few inches of snow in April. We are all faced with ups and downs and curveballs along the way. We can choose to sulk and get dragged down by the downfalls, or we can choose a positive attitude and make the most of the situation.
To embrace the weather we decided to make a fire in the fireplace. I honestly didn’t think we would be having any more of these this spring but last night I figured, why not, it’s cold enough outside and it would make for a cozy evening.
Yup, this is a real scene of an April evening.
What else do you think of when you think of a perfect cozy evening? Homemade soup of course! I had a package of frozen butternut squash that I roasted in the oven with onion and garlic.
Once it was roasted I added it to a soup pot, added bone broth, and some spices, and let it simmer for 20 minutes or so. I then used my immersion blender to puree the soup. I ladled the soup into a couple of bowls, topped them with fresh cilantro, and that was it. This soup is so incredibly easy.
2 Tbsp coconut aminos (you can substitute with soy sauce)
¼ tsp cumin
⅛ tsp garlic powder *optional
a sprinkle of nutmeg
fresh cilantro
Instructions
Preheat oven to 350 degrees F. If you have a roasting option, select roast.
Spray one large baking pan with olive oil. Place squash, onion, and garlic on the pan and spread into one layer. Spritz top with olive oil. Sprinkle with salt and pepper.
Roast for 30 minutes.
Remove from oven and transfer to soup pot.
Turn stove top to low. Add remaining ingredients except cilantro. Stir, bring to a simmer and cover.
Simmer for 20 minutes stirring occasionally.
Use an immersion blender to puree soup. Ladle into bowls and top with fresh cilantro.
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An outdoor workout is not in the cards today. I’m going to continue to “embrace” the snow situation as best as I can and lace up my shoes and hit the treadmill downstairs. Spring WILL make its appearance again and it WILL stick around soon. I am not losing hope.
Life WILL have its ups and downs but I refuse to let the lows keep me low. Keep your head up, be thankful for a new day, and make the most of a less than perfect situation.
It’s a rainy day, it’s a rainy day, raining outside so we can’t go out and play, so what are we gonna do, anyway? What is that from? My mom always used to sing that with us when we were young. My guess would be Barney or Sesame Street but I really don’t know.
Anyway, it is very rainy and very gloomy over here today. The kind of day that makes you want to snuggle on the couch with a movie and a bowl of popcorn and just stay there for a while. 🙂 Who knows, that may be on the agenda for the evening, we will see.
Breakfast
I can’t believe I’m saying this but I did not have one single bite of peanut butter yesterday. That is unheard of for me! I started the morning off with a bowl of Fage Greek yogurt with blackberries, blueberries, a touch of honey and chia seeds.
Gym
I hit up the gym shortly after for a chest, shoulder, and tricep weights day. Dana was my “personal trainer” and definitely pushed me harder than I would have if I were there by myself. This is a GOOD thing. I am hoping to be able to make it to the gym more often with him so we can train together. I need the extra help especially if I’m going to reach my April Fitness Challenge!
(old photo)
Lunch
While I threw my lunch together, I snacked on some walnuts. Lunch was a humungo salad with mixed spring greens, celery, red bell pepper, mushrooms, black beans, peas, and red wine vinegar mixed with olive oil and herbs. I added some cheese and hummus after I snapped the photo.
I received this package of bars from Honey P. Nutty after checking out their website and drooling over their products. They make delicious honey and peanut butter bars that come in a variety of flavors: Chunky PB, Red Chili PB, Cranberry PB, Salty PB, Espresso PB, and Chocolate PB. Their products are also gluten and dairy free with the exception of the chocolate PB which may have some dairy.
Of course the first one I reached for when I received the package was the Chocolate PB, aka my favorite combination EVER!
I love that the ingredients are so simple: Whole and ground roasted peanuts, honey, organic cornmeal, vanilla extract, and sea salt. Depending on the flavor there are add-ins for example the chocolate PB has chocolate added, the cranberry PB has cranberries, etc. You get it.
The bars are chewy and sweet. Personally, I would consider them more of a dessert treat but they could also be used as an energy bar before a workout, after a workout, or for an afternoon pick-me-up.
They remind me of peanut butter cookies. They have a wonderful roasted peanut flavor and in combination with the honey, they are perfectly sweet.
Yea, I REALLY enjoy them. To check out their products you can go to their website at honeypnutty.com. They are a new company and have so much potential for growth with this tasty product! I LOVE IT!
Dinner
Last night we grilled up some salmon and green beans. I actually deviated from my favorite salmon recipe if you can believe that!
I marinated two salmon filets in this marinade:
1 tsp sesame oil
1 Tbsp coconut aminos (you can use soy sauce instead if you prefer)
1/4 tsp dried ginger
1 garlic clove, grated finely
1 tsp honey
I let them marinade for about 30 minutes before the grilling them up! The green beans were seasoned simply with olive oil, salt and pepper and then grilled.
I still prefer the other recipe for salmon with the sesame oil, butter, capers, and almonds, but this one was really good too! I was proud that I switched it up.
Alrighty, I’m going to go milk this cold I’ve got and get on with my day. Have a good one!
Oh boy do I have a treat for you. Our fridge is stocked full of fresh produce right now and I had the luxury of throwing together many different fresh ingredients to come up with this incredibly amazing concoction….
Fish Tacos with Fresh Mango Avocado Salsa!
For the salsa: I bought two ripe mangos from Whole Foods the other day and knew I had to use them quickly before they went bad, so I peeled them, and diced them, and used the fruit from one mango in this salsa. I added the mango to a bowl, then added diced avocado, red bell peppers, red onion, cilantro, black beans, lime juice, garlic, cumin, salt and pepper (recipe below). I mixed it up gently and refrigerated it while I got the rest of dinner ready.
In a saute pan lightly coated with olive oil, we cooked two tilapia filets with a multi-spice seasoning blend that gave it just the slightest “kick.”
While the tilapia cooked, I washed one head of red cabbage and did my best to tear off shells to serve as the base of the fish taco.
Once the fish was cooked through and white and flaky, we used a spatula to divide it into big chunk-sized bites. I plated the cabbage, then the fish, and finally, the royal salsa.
Oh my goodness these things were INCREDIBLE! If I had a restaurant I would sell these for sure.
They were definitely messy and you could go ahead and make the cabbage into more of a slaw salad to sit underneath the fish taco and fresh salsa, but I don’t mind a mess and had fun with it this way!
This is such a simple salsa that would be great with most any type of cooked fish, or with grilled chicken, with a whole grain tortilla chip, and fantastic even by itself!
Combine all ingredients in a bowl and mix gently. Refrigerate and serve cold. This was AMAZING on tilapia but would be great on a salad or with whole grain tortilla chips too!
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ENJOY!
Happy Saturday! I have a very fun day ahead of me! Catch up with you later gators!
Is anyone else recovering from a slight sugar shock from yesterday? Yes, I had some sugar yesterday. I don’t regret it and I absolutely enjoyed it, for ONE day. Now that Monday is here, the candy will hide out until next weekend. At least that’s the plan.
I do not believe in depriving yourself of the foods you love, it is all about MODERATION, but since I am in the last stages of my gut healing, I’m trying to stay clear for now.
Our Easter celebration yesterday was absolutely lovely. My parents, my brother Kevin, Dana and I all went to 11:00 church service and I loved everything about the service; the music, the atmosphere of all of the happy people, being there with my family, the message, everything.
After church we headed home. The Easter bunny did a great job of filling Dana and my basket with mostly healthy things since she knows we are watching our sugar intake. 😉
It was 12:30 at this point and we were all pretty ravished, but mom had plantain chips and salsa, sweet potato chips and hummus, and shrimp all ready for us to munch on. I really enjoyed the plantain chips.
Once 2:30 pm rolled around, dinner was served. I brought a fruit salad which I found on Pinterest. I wish I could take credit because this bowl was beautiful. It was simply fresh strawberries, blueberries, and green grapes which I drizzled with a honey and lime homemade mixture. I had two bowls of this sweet goodness!
The rest of the delicious fare….deviled eggs, which I have officially decided I need to eat more than once a year because they are so tasty and I love them so much.
Cheesy potatoes….I actually resisted these this year except for one bite to taste! I could have had some but I’m trying to let my body continue to heal and didn’t want to push it with the richness of this dish.
I loaded up on the asparagus! The ham tasted awfully good too and I’m not always the biggest ham fan. NUM.
After dinner, both mom and I were a little antsy, so we went for a quick walk around the neighborhood. It was windy and a little cold but it sure felt good to get the legs moving.
When we returned, I plated the dessert. I made a gluten-free, no refined sugar, Key Lime Pie. It may not be picture perfect, but it definitely tasted GREAT! I will be posting the recipe this week so stay tuned!
Both Easter #1 and Easter #2 were huge successes. I have so much love for my family and I so enjoy spending time with them! I love the holidays!
So, back to that sugar real quick. Up until this point in the day I hadn’t had any processed refined sugar, but when we got home last night, I really wanted some Easter candy from my basket. I had a few piece of licorice and some dark chocolate M & M’s. They tasted very good. I was very excited to have this special treat, but like I said, now that Easter is over, the candy will go away for the week and I will be back to limiting my sugars throughout the week. Next weekend, I might dabble into a piece or two, but we’ll see. I really savored those sweets last night, though. Mmm mmm. I can’t lie and say I didn’t like them, but again I remind you all of my favorite word: Moderation.
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April Fitness Challenge
I’m hesitant to make this public and hold myself accountable for this, BUT, I have a fitness goal that I have been wanting to attain since I can’t remember when and it’s about time I gave it a go.
This month, I am challenging myself to do at least ONE UNASSISTED CHIN-UP.
There, I said it. It’s out there and it’s published. It’s time to start making these dreams come to life!
Oh the goodness of Pinterest. So many pins, so little time.
One of my friends had pinned a link for homemade almond milk and I was beyond intrigued. I knew I could in fact make almond milk, but I had never really given it a thought because it sounded super tedious and it’s way more convenient to go to the store and buy a carton off the shelf.
But I was intrigued, so I clicked on the link which led me to LaurenConrad.com (yes, LC from Laguna Beach). I wanted to see what the process looked like. I was pleasantly surprised when I read through the directions…it didn’t look too bad at all! Plus, there are only FOUR ingredients in this milk. As you all know, I am all about keeping my food clean and simple the majority of the time, so this recipe screamed “MAKE ME!” So I did.
1. In a food processor or on a cutting board, chop one cup of almonds into big chunks and place into a heavy-duty food storage bag or into a glass container. Pour five cups of water over the almonds. Seal the bag or cover the container and place in the fridge to let soak overnight.
2. In the morning, strain off the liquid into a medium pot on the stove top and save the almonds in the bag.
3. In a food processor, blend up the almonds until they become a paste; grind them up as far as your processor will allow. Add the almond mash back into the water.
4. Add 1/2 tablespoon vanilla and 1 tablespoon of honey (optional) and stir. Heat mixture over medium heat for about seven minutes, stirring occasionally.
5. Prepare a sturdy heat-proof container by placing a cheesecloth or a linen kitchen towel over the mouth of the container and fasten with a rubberband.
Notes: I started off using cheesecloth but then found that a towel worked better because it was more sturdy. Also, if you have a container with a larger opening, I would recommend using that as it will make the process go a lot faster.
Slowly pour liquid through the cloth. The towel will gather the almond pieces and the liquid will drain through. Use a spoon to assist the liquid through.
6. And voila you have almond milk! It will last up to a week, covered in the fridge. Enjoy!!
I used the milk on some gluten-free cereal with fruit this morning and it was WONDERFUL! Seriously, I really enjoyed it. Plus, I know every.single.ingredient. in that milk which makes it even more enjoyable. I had all of the ingredients right in my pantry. I think everyone should make this milk at least once in their lifetime!
Moving on. Yesterday morning was another NutriBullet smoothie morning. I stepped outside of my comfort zone with this smoothie which I have named “The Antioxidant Smoothie” because of all of antioxidant-rich ingredients involved. I tried to mentally track the amounts of each ingredient so that I could share the recipe with you, but my mind fails me sometimes, so we’ll see how well I can do here.
The Antioxidant Smoothie
1/2 cup blueberries
3/4 cup strawberries
1/2 cup raspberries
1 cup kale
2 Tablespoons beets
1 Tablespoon chia seeds
water (add as much as you like to reach desired consistency)
aloe vera juice (optional)
a touch of honey (optional)
In case you were wondering, beets fall outside of my comfort zone. I don’t like beets but they are a food I wish I DID like because they are so pretty and vibrant, rich in B vitamins and other vitamins and minerals, and you could guess by their beautiful red color, that they are in fact an antioxidant food. This is why I included them in the smoothie; so I could get the benefits from the veggie, but not the full taste. I could only very subtly taste the beets in this smoothie, so it was all good.
I don’t like radishes either and I wish I did because they are so pretty! Maybe if I keep introducing myself to these two veggies they will grow on me, just like the salmon has grown on me!
Alright folks, that is all for today. Go make yourself some almond milk! Get crazy and add a little cocoa or cinnamon to the finished product. Mmm..
Question of the day: What kinds of milk have you tried? What’s your favorite?
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!
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
Instructions
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!
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Have a great day my friends!
Question of the day: Have you ever had any strange pizza? Have you made any yourself?
I can still use that post title for another couple of days. Although the last day of winter is technically tomorrow, it’s going to take a while before the snow goes away around here and it actually looks like spring. Oh well! It will get here when it gets here, but I am just a little antsy for that warmer weather and more outdoor running!
I took advantage of the coziness of the cold evening and baked up a comfort meal for Dana and I….
Mini Turkey Meatloaves!
I used a recipe I created back in July for Mini Turkey Meatloaves using ground turkey. The only change I made was I used fresh minced garlic instead of garlic powder.
*Note: These are SCD legal if you use SCD legal ketchup!
I served the meatloaves along side some simple roasted broccoli.
I love how meatloaf makes the house smell.
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And I love how they taste. It was the perfect meal for a cold winter night.
I hope you all have a fabulous day! Happy last day of winter!! WHOOOPPPP whooop!
Question: What is your favorite comfort food on a cold evening?
