Posts filed under ‘Breads’

Lightened up Chicken N’ Veggie Alfredo Pizza (Dairy-free)

If I were stranded on an island with the option to live on ONE food for the rest of my life…pizza would be my choice hands-down. Not only can you cover all the food groups in one slice, there are options for every course from breakfast, lunch and dinner to a sweet dessert. With essentially unlimited combinations and flavor profiles, pizza is a versatile dish that I can eat cold, warm, room temp or straight from the oven :)

Cold pizza for breakfast? Yep, I could eat that everyday. No judging please!

alfredo pizza chicken veggie 1The debate continues between pizza purists (my Italian friends) and myself on what constitutes a real pizza “pie”. While a traditionalist wants one or two toppings on a pizza, a good crust and a flavorful base, I say pile on the toppings, switch up the sauce and experiment with alternative crusts…you know, to make it interesting :) Don’t get me wrong, I LOVE a good simplistic pizza with tomatoes, basil and mozzarella but I do not deny my affinity for the alternative flavor combos!

Yet when I have a “homemade pizza extravaganza” for a get together or girls’ night, we get the best of both worlds– we made the gluten free pizza dough together and then chose our toppings for our individual pizzas. Win-Win situation. It’s such a blast that I think I should make pizza night to be a bi-monthly or monthly occurence!

alfredo vs traditional

For the dough, we settled on Bob’s Red Mill whole grain crust mix and loved it! This was the first time I’d made this mix and was very satisfied with the results — Great texture and taste, plus it made enough for two 12-inch pizzas. Feel free to use your favorite pizza crust recipe here but this mix is a flavorful option that even has an egg-free instructions if needed.

For my pizza, I opted for a veggie-filled white pizza with chicken. Caramelized onions with sauteed mushrooms and broccoli with grilled chicken and a cauliflower-alfredo pizza base. I’ve been eying various versions of a dairy-free Alfredo sauce and decided to make my own version by combining Leanne’s rockin’ recipe at Healthful Pursuit and Melissa’s Paleo-Alfredo recipe over at Cupcakes OMG! This sauce can be used with pasta, rice bowls, drizzled over veggies/meat or as a base and topping for pizza…yum!

alfredo pizza chicken veggie 2

Lightened up Chicken N’ Veggie Alfredo Pizza (Dairy-Free)
Gluten-free, Egg-free, Nut-free, Dairy-free, Vegan/Vegetarian Option, Soy-free
Makes 1 12-inch pizza (8 slices)

Ingredients

1 recipe of prepared pizza dough or crust of choice (I used Bob’s Red Mill Pizza Mix and used 1/2 dough)
1 1/2 tsp olive oil, divided (or butter or ghee but is not dairy-free)
1/3 of an onion, sliced into thin rings
a couple shakes of dried parsley, oregano and garlic powder (can use 1-2 fresh garlic cloves, and fresh herbs if desired)
1/2 cup sliced fresh mushrooms
1/2 cup broccoli florets
1 small cooked chicken breast, diced (I grilled one 4 oz breast that was seasoned with salt, pepper, garlic powder and olive oil) – omit for vegetarian
3/4 cup creamy Dairy-free “Alfredo Sauce” plus more for serving/drizzling (recipe below)
1/2- 1 cup Dairy-free shredded cheese – mozzarella or cheddar (I Daiya cheddar shreds since that’s what I had on hand but if you aren’t dairy-free feel free to use regular cheese)
sea salt and pepper

Directions

1. Prepare dough pizza crust according to directions on package (or for your favorite or homemade crust). If using Bob Red Mills crust, have oven set to 425F.
2. Meanwhile heat 1 tsp oil/butter in a skillet over medium heat. Add onions and saute 5 minutes until soft. Add seasonings, garlic, mushrooms and broccoli and saute for another 2-3 minutes until mostly cooked through (will cook a bit more in oven).  Season with salt and pepper to taste.
3. Once crust has “pre-baked”, spread the Cauliflower Alfredo sauce over the crust leaving about 1/2 to 1 inch edge around the outside. Brush the remaining 1/2 tsp of olive oil over the edges of the crust.
4. Top pizza with sauteed  veggie and diced chicken and evenly sprinkle with shredded cheese.
5. Bake pizza for another 13-16 minutes or until crust is cooked through and cheese is melted. Slice, drizzle with additional Alfredo sauce and enjoy!

Notes
If you are using a prepared pizza crust, skip the first step or bake according to your crust directions.
For vegetarian, omit the chicken and increase the mushrooms and broccoli to 1 cup each.
If using Bob’s Red Mill pizza crust and want a vegan egg-free option, view package for flax egg directions.

alfredo pizza chicken veggie

Creamy Dairy-free “Alfredo Sauce” (inspired by Leanne’s recipe and Melissa’s recipe)
Gluten-free, Grain-free, Vegan, Vegetarian, Dairy-free, Nut-free, Egg-free, Paleo-friendly, Soy-free, Quick 

Ingredients
1 small head of cauliflower, chopped into florets
1/3 cup white or yellow onion, diced
1 Tbsp olive oil (can use Earth Balance or butter as well but stick with EB/oil for dairy-free & vegan)
3-4 cloves garlic, minced
1 cup veggie broth (or chicken broth if not vegetarian, could probably use dairy-free milk if desired)
1/2 cup nutritional yeast
1/4 cup coconut milk (from can)
1 1/2 tsp Dijon mustard
2-3 tsp lemon juice
sea salt (helps bring out the flavor since cheese isn’t used)
freshly ground black pepper to taste (I used about 3/4 tsp but I like pepper)

Directions

1. In a large pot, steam cauliflower until tender and can easily be pierced with a fork. (I used a steamer basket and cooked the cauliflower for about 5-6 minutes).
2. Meanwhile, heat olive oil over medium low heat in a medium skillet or saucepan. Add onion and saute for a few minutes, then add garlic and cook until fragrant, about 1 minute.
3. Stir in broth and heat through.
4. Add cooked cauliflower, onion/garlic/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed. Taste and season with salt and pepper.
5. Serve over ANYTHING!!!!

alfredo pizza chicken veggie bite

March 1, 2014 at 12:07 pm 2 comments

Quick Quinoa-Buckwheat Skillet Bread (SRC)

Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein,  I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
quinoa buckwheat skillet bread2What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!

quinoa buckwheat skillet bread bite2

It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.

I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.

I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!

quinoa buckwheat skillet bread bite1
Quick Quinoa-Buckwheat Skillet Bread
(recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly

INGREDIENTS:

  • 1/3 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
  • 1 egg, whisked
  • pinch of sea salt
  • 1/2 tsp baking soda, sifted
  • coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)

Directions

1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).

2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.

3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.

Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.

If there is any left store in fridge until needed. It also toasts really well.

*COOK’S NOTES:

  • Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
  • The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
  • Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.

quinoa buckwheat skillet bread bite3

For more recipes from this month’s reveal, click below!

February 23, 2014 at 10:00 pm 16 comments

French Dip Sandwich with Au Jus (Slow Cooker – SRC)

I don’t eat much red meat. While I love a good steak on occasion, I typically opt for a seafood, veggie or poultry dish when cooking at home. Boy, that might change after making this fuss-free recipe!

french dip 1
I adapted this dish from
The Spiffy Cookie’s recipe for a slow cooker French dip sandwich. I was assigned Erin’s delicious blog this month for the Secret Recipe Club and could not choose what I wanted to make! I was salivating just looking through her recipes with many calling my name like her Reese’s Oatmeal breakfast cookie and Guiltless Avocado Alfredo with Spicy Chicken.

I’ve already started a list of must-makes from her archives but in the end, I selected a dish that forced me to dust off my crockpot that I hadn’t used in ages and get outside my comfort zone with my protein choice– the French dip.

french dip2

I adapted the recipe slightly by using London broil in place of chuck roast, rubbed the meat with onion powder and a pinch of dried rosemary and then seared the meat prior to adding to the slow cooker to add a little color. I also used a combo of coconut aminos and gluten free tamari in place of the soy sauce and omitted the Worcestershire sauce as I didn’t have any on hand. Since I love mushrooms and will find any excuse to include them in a recipe, I sauteed a few for an added bonus to my sandwich.

Not only did I break out my crockpot, I made my own homemade grain-free rolls to serve with this oh-so-tender meat (recipe to come)! Topped with melted cheese, sautéed mushrooms and onions, this French dip sandwich was one tasty, flavorful bite! Plus, the leftovers are yummy in a beef and veggie soup or on top of salad greens :)

french dip

French Dip Sandwich with Au Jus (Slow Cooker) (adapted from The Spiffy Cookie)

Ingredients:

3 tsp oil, Earth Balance or butter, divided (use oil or Earth Balance for dairy free)
1 medium yellow onion
1 cup low sodium beef broth/stock
1/4 cup gluten free soy sauce, tamari, Braggs or coconut aminos (I used 3 Tbsp coconut aminos and 1 Tbsp tamari)
1/2 cup water
1/4 tsp onion powder
3 garlic cloves, minced
1 Tbsp creole mustard
~3lb London Broil (or chuck roast)
pinch of dried rosemary, optional

sea salt & pepper
2-3 cups sliced mushrooms
6-8 gluten free sandwich rolls, split
6-8 slices of provolone or swiss cheese (can use a dairy free cheese or omit if needed)

Directions:

  1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
  2. Sprinkled the meat with salt, pepper and onion powder. Heat a large saute pan over medium-high heat and add 2 tsp oil/butter. Sear the meat on all sides until golden brown to seal in the juices and give the meat a little color.
  3. Add beef broth, soy sauce/tamari/ aminos, mustard, rosemary and garlic to the crockpot.
  4. Place meat on top of the onions.
  5. Cook on low 6-7 hours until beef is fall-apart tender.
  6. Shred meat with a fork or transfer the roast to a cutting board and thinly slice.
  7. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top (I .
  8. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
  9. While meat is on “warm”, heat a medium saute pan with remaining 1 tsp of oil/butter. Add mushrooms and cook until golden brown, stirring often. Season with salt and pepper is desired.
  10. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  11. Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with mushrooms and cheese.
  12. Return to the oven just until cheese is melted. Top with onions and sandwich halves and serve with small bowls of au jus, Enjoy!

french dip bite

For other scrumptious recipes from this month’s assignments, visit the link below!


March 25, 2013 at 2:12 am 18 comments

High Protein Oatmeal Pancakes with Mixed Berry Chia Jam

Sunday mornings and big breakfasts go hand-in-hand in my world. Pancakes and waffles remind me of lazy weekend mornings…and because I slept in this morning, pancakes were on my to-do list when I woke up :)

I also had a bag of mixed berries in the freezer so I made some berry chia jam to top off this stack of my favorite pancakes. Not only do these pancakes have fiber from the gluten free oats and (optional) flax, they are protein-packed from the cottage cheese for extra staying power! I’ve made them before with my Peach Poppyseed variety but this time I went a more basic route since I was adding a bunch of berry goodness on top!

I went through a long phase growing up where I preferred jelly/jam on my pancakes over maple syrup. When I look back, I pinpointed the issue: soggy pancakes! I never ate my pancakes fast enough because I was a chatty kid at the breakfast table. No more soggy cakes for me though! To this day, my remedy is to serve my syrup on the side :)

Feel free to add more sweetener if this jam is a little too tart for your taste. You can use this jam on toast, in your PB &J sandwiches, stirred into oatmeal, or smeared onto anything your little heart desires :)

High Protein Oatmeal Pancakes (adapted from my Peach Poppyseed Cottage Cheese Pancakes)

Ingredients

1/2 cup gluten free oats
1/2 cup cottage cheese
1/4 tsp baking soda
2 eggs
2 Tbsp unsweetened almond milk (or other milk works fine too)
1 tsp honey, agave or maple syrup (or stevia to taste)
1/2 tbsp flaxseed meal (optional for added nutrition)
1/2 tsp gluten free vanilla extract
1/4 tsp almond extract (optional but I love the flavor)
1 1/2 tsp coconut oil, butter, ghee or other oil for pan (or cooking spray if preferred)

Optional add-ins:  1-2 tablespoons fruit of choice, chopped nuts, seeds, chocolate chips

For serving
Mixed Berry Chia Jam (recipe below)
Fresh blueberries or other berry
Coconut butter

Directions

1.  Heat griddle or large frying pan over medium-low heat.
2. In a blender (I use the individual serving Cuisinart here) or small food processor, add oats and pulse until resembles a flour. Add ingredients (cottage cheese through extract) and blend until well combined. Stir in add-ins if using at this time.
3. Add oil or butter to pan until melted. A couple tablespoons at a time, add batter to the pan and cook golden brown on the bottom and there are a few bubbles on the surface. Flip and cook another 2 minutes or so until golden brown.
4. Garnish with berry chia jam, coconut butter and/or your favorite pancake topping (more butter, maple syrup, honey, applesauce, fruit compote, coconut butter etc) and serve!!!

Makes 6-8 small/medium pancakes, serves one hungry person (me after my workout) or 2 small portions
Recipe can be doubled or tripled if needed :)

Mixed Berry Chia Jam (adapted from Oh-she-glows)

3 cups mixed berries, frozen or fresh (I used the assorted frozen from Costco)
2 Tbsp honey, agave or maple syrup (or more to taste, do not use honey if strict vegan)
1 Tbsp coconut milk (or other non-dairy milk)
1 1/2 Tbsp chia meal/flour (ground chia seeds OR use 2 Tbsp chia seeds)
4-5 drops of liquid stevia (or to taste)
1/2 tsp pure vanilla extract

Directions

1. In a medium-sized non-stick pot, bring the berries, liquid sweetener and coconut milk to a low boil.  Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes.  Mash the berries with a potato masher or fork, leaving some for texture if desired.

2. Stir in the chia until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes.  Stir frequently so it doesn’t stick to the pot.

3. Once the jam is thick, remove from heat and stir in the vanilla extract and stevia.  Add more sweetener to taste if desired.  The jam should keep for at least a week in an air-tight container in the fridge.

*If you want a smoother texture, you can puree the jam in a food processor liked I did. Next time I will leave it more chunky for added texture…plus it’s one less thing I have to clean up!

October 7, 2012 at 6:06 pm 3 comments

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