Pity Party Pizza – Vegan

 

Walnut and Brussels Sprout “Zaa”

 

46 days into prep without a re-feed meal and I was starting to feel like my next check-in email would be responded to with a “guess what? You get a re-feed”….instead, I was told that I looked like I’m retaining water which upped my cardio to an insane level AND changed my overall diet plan again.

This did not sit well with me, Jeff suggested we go for pizza. I had enough will to NOT cave and head for legit dangerous territory but I did need to pretend I ate pizza in order to survive.

I birthed a couple of recipes I hope you can find some enjoyment in.

Water retention. Pfft.

 

Without having anything tomatoey, I needed to build a base. I was originally going for a Thai flavour but it ended up being something…else.

 

I utilized my usual vegan prep food for these recipes…but not the asparagus as I am mad at asparagus right now and don’t want to taste it on anything remotely delicious. Stupid, plain, boring and never ending asparagus.
Base:

Ezekiel wraps

1 tbsp sun butter

1/4 cup rehydrated sundried tomatoes (let sit in really warm water for 10-15 mins)

2 cloves garlic

1/4 cup water
Cheese:

4 tbsp nutritional yeast

1/8 cup water

1 tbsp chia seeds

*Mix all ingredients in small dish with fork and allow to sit for 10 minutes to thicken* voila “cheeze” 

Pizza toppings: 

Roasted brussels sprouts

Roasted broccoli

Chopped tomato

Cubed Tofu

Walnuts

Yellow onions

Maple Syrup

Method: 

Pre-heat oven to 425.

Slather on base, then add ingredients as desired. Bake for 10-12 minutes checking back to ensure you aren’t burning the “crust”. On my second effort I sprayed the bottom of the “pizza” with coconut oil. 

Pizza #1 was: 

Base, slivered yellow onion, brussels, tomato, walnuts & drizzle of maple syrup.

Pizza #2 was: 

Base, broccoli, tomato, tofu (measured per my diet plan), “cheeze”.

2 minute dijon dressing

There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.

All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.

I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:

1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.

2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.

3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips &  oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.

Ingredients: 

Dressing: 

4 tbsp dijon mustard

2.5 tbsp nutritional yeast

1 tsp apple cider vinegar

1/8 cup water

Salad ingredients: 

4 cups diced curly green kale

2 cups spinach

1 cup beet leaves

2 cups romaine hearts

1 cup sliced cukes

1 cup sliced carrots

1 cup diced celery

1 cup diced red pepper

Sprinkling of hemp hearts

Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh

(6-7 oz for average sized men 3-4 oz for women)

Method: 

You know the method for the salad, right? I mean, just look at the picture.

Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.

Serves 4.

 

 

Kale Caesar 

I recently had a full house when my parents came to stay with us and help get our home renovations under way. When you’re cooking for more than one type of person on the fly it can be a daunting task and you may just try to opt for the easy way out – packaged or fast food.

While we did step out to eat (slow food) a few times we did eat at home in our new kitchen as well. On a particularly busy afternoon I managed to find 3 types of protein that worked for the vegan, pescetarian and omnivorous family of the house.

Making a great base and then adding protein afterward is a great way to stick to YOUR dietary needs without singling out anyone in the family or neglecting yourself or them all together.

I hope you enjoy this one. The base Caesar recipe serves 4, protein serving suggestions (per person) below.

Ingredients

3 (women/kids)or 6 oz of protein per serving – salmon/chicken/tempeh

2 bunches freshly washed & chopped curly kale

1 cup washed bean sprouts patted dry

Himalayan sea salt to taste

Fresh ground pepper to taste

Dressing: 

1 large clove elephant garlic diced

3 tbsp Veganaise

Juice of one lemon

2 tbsp nutritional yeast

Method: 

Place washed and dried kale & sprouts in large bowl, set aside.

I use a hand blender and it’s receptacle (Braun) to place in all the dressing ingredients and blend until creamy.

Pour mixture over greens. Toss and coat thoroughly.

Top with protein of choice.

 

 

 

White bean & chickpea hummus

Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.

You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.

Check out my quick and easy dipping crisp recipe added here.

Ingredients: 

1 can of organic white beans or 1 cup soaked dry beans

1 can of chickpeas or 1 cup soaked dry beans

4 cloves garlic

1/4 tsp Himalayan rock salt

1 tsp Herbamare

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tbsp avocado oil

Paprika to garnish

Water as needed

Method: 

Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.

Sprinkle with paprika to finish.

Try your own homemade crisps for dipping!

Ingredients: 

1 package Ezekiel sprouted whole grain tortillas

Spray coconut oil

Garlic infused sea salt

Method:

Preheat oven to 375.

Use a pizza cutter to achieve triangular chip shape.

Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.

Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.

Sweet Superfood Salad

 

Summer, finally.

Summer, finally.

Summer is here and it’s time to celebrate by taking in all the colour and nutrients we can.

Here’s a simple, crisp, savoury and sweet salad that takes just 10 minutes to make – including the homemade dressing.

Ingredients: 

3 cups torn kale

2 cups baby spinach

1/2 cup chopped cucumber

1/2 cup chopped strawberries

1/2 cup of micro greens – these ones were grown in Alberta – Thanks to Reclaim Urban Farm

Handful of mixed nuts

Dressing: 

1/4 cup spring water

1 tbsp nutritional yeast

1 heaping tbsp tahini

1 tbsp tamari

2 tbsp apple cider vinegar

1 clove garlic

Method: 

Mix all salad ingredients in large bowl.

Blend all dressing ingredients with hand blender/magic bullet type device OR double/triple recipe and use a standard blender.

This should serve 2 as a side salad, 1 as a meal.

Vegan portobello tofu scramble

Quick, easy and virtually screw-up proof this egg-free breakfast is filling and chock full of protein. I served this with a side of “Facon” (fake bacon) for a protein overload before a big upper body workout and some cardio.

If you’re looking for a cheesy flavour, add some nutritional yeast.

Ingredients:  

2 large portobello mushrooms sliced thinly

1 large package extra firm tofu crumbled

2 tablespoons hot chili infused oil

1 tablespoon freshly chopped rosemary

1 teaspoon garlic infused salt

2 medium shallots sliced paperthin

Pepper to taste

Try my Sriracha Aioli as a topper (pictured here)

Method:

Over medium heat in Frying pan add mushrooms to chili oil sprinkle with salt and cook until softened, approximately five minutes.

On stovetop over medium heat fry up sliced shallots until they begin to wilt. Add rosemary and tofu, Cook on stovetop for 5 to 7 more minutes.

Combine mushrooms with the rest of your mixture and cook for 30 more seconds.

Top this with a spicy aioli, cracked pepper or Sriracha sauce.

Serve hot, ask approximately four servings.

 

Potato Lentil loaf

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Seldom do I end up creating recipes that are inspired by text messages. This would have to be the first. I was texting with a dear friend of mine in Vancouver a week or two ago. She’s an amazing mom and outdoor fanatic like myself who is also pretty savvy with the healthy lifestyle regime. She had just tried a recipe or two of mine but also let me know she had made a kick ass lentil loaf that I should try.

With that, it was stuck in my head and my first lentil loaf (ever) was created.

I hope you enjoy it.

Ingredients: 

1.5 cups cooked lentils

2 large eggs or egg replacer equivalent

1 large yellow potato sliced thinly

1.5 cups crumbled firm tofu

1 large yellow onion

4 cloves diced garlic

1 diced tomato

4 tbsp homemade ketchup

1/4 cup grated parmesan or nutritional yeast

3 tbsp oil (olive, grapeseed avocado)

Salt & pepper to taste

Method: 

Preheat oven to 450.

Saute onions and garlic over medium hight heat in 1 tbsp of oil until translucent. Add crumbled tofu, diced tomato and ketchup. Cook until liquid is reduced over medium-low heat. (Approx 3-4 minutes).

Transfer to bowl and mix in cooked lentils and egg/egg replacer.

Place all ingredients in loaf pan, top with sliced potato and cheese or nutritional yeast.

Bake for 40 minutes, finish on broiler for 3-4 minutes. Top with salt and pepper to taste.

Keep some additional ketchup handy for dinner service and serve with amazing gut cleansing GARLIC-Y SAUERKRAUT.

Serves 4.

*I found this recipe to be a bit crumbly for my liking so watch your bake times for sure if you like something that sticks together a bit better