Pizza on the Grill
Summer time is here so everything is going on the grill- even pizza!
I’ve been hearing about this pizza dough that has extra protein. So I googled many recipes and decided that it would be a great healthy weekly staple in my house.
It only has 2 ingredients:
1 cup of self rising flour (I made it myself - just add 1.25 tsp of baking soda and 1/2 tsp of salt to regular all-purpose flour)
1 cup NF Greek yogurt
1. Mix the ingredients in a kitchen aid or food processor. If it’s on the sticky side, keep adding 1 tbsp of flour at a time until it’s workable. Put the bowl in the fridge for 1 hour for less. Coat dough with flour.
2. Roll onto a parchment sheet. Be sure to flour the parchment paper as well as the rolling pin and flatten until it's thin. I like the thin crust because I pile on the veggies. This dough is messier than the "Better for you Pizza" dough I previously posted, and is less crispy/more doughy because of the yogurt.
3. Get your grill to 400 with a clay pizza pan already warm. Use a cutting board to transfer the parchment paper to the grill and cook for 12 minutes.
4. Put any desired toppings you like. It’s a fun family meal to make together. You can also make it gluten free. Save any leftover dough in the freezer for another meal later.
Keeps for 4 days in the fridge and a month in freezer.
I was talking to a friend about the different ways I change up my workout - and also my food - to stay on top of those bored spells that can throw me off of my groove. I just figured I'd let you all in on this as well to support you!
Variety and creativity are the best ways to keep food interesting. I love food! Sometimes I work out just so that I can eat whatever I want and not worry about it. Other times I measure, especially during times of hormonal imbalances times- either that lovely time of the month or perimenopause (got to flow with aging )- when I see more around my belly or butt. I get it. But you better believe my food will always have flavor and color! I think I might have been a chef in another life!
Here's my favorite dressing this week! You can keep it interesting by changing up an ingredient, for example, using a different vinegar or oil. I love red wine vinegar, and I can find a lot of different Asian vinegars in Seattle. I've discovered coconut vinegar, maybe you will find one you like; just be open to trying something different. Combine it with ingredients like turmeric, garlic, ginger, or miso paste! You can get more ideas from salad kits and places like Evergreens!
Musturd Lemon Dressing
Makes 5 servings (2 tbsp per serving)
1/4 cup of olive oil
1/4 cup of lemon juice (fresh or jar)
1/4 cup of red wine vinegar
2 minced garlic cloves (put thru my garlic press)
1 tbsp of whole grain mustard from Trader Joes
1/2 tsp of salt
1/2 tsp of black pepper.
Mix ingredients in a jar and shake well. Split between 5 small containers. (I recycle small containers from other juices.) Shake again before using. Can be kept in the refrigerator for a week.
Total calories; 105 Fat grams 11.1, Carb grams 1.9, Protein grams .1.
Put over a bed of greens and herbs. I love arugula and spinach together, with some basil and cabbage. I added sunflower seeds and sliced almonds for crunch, and meatballs for protein. For my meatball recipe, click here.
This is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter.
Calories: 201 kcal
2 tbsp olive oil separated
2 large chicken breasts cubed into bite-size chunks
1 medium onion, finely diced
2 large celery stalks, diced
4 garlic cloves, minced
4 cups chicken broth
Zest of one lemon
½ tsp salt
¼ tsp fresh cracked black pepper
1 bay leaf
1 large egg *see note
Juice of one lemon
Salt and pepper to taste
Fresh parsley, to garnish (optional)
1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot".
2. Add 1 tbsp olive oil then add the cubed chicken and saute until chicken is browned. Remove and set aside.
3. Add the other tbsp olive oil and add the onions and celery and saute for 2 minutes. Add the garlic and saute 1 minute longer.
4. Add the chicken back in and then add chicken broth, lemon zest, salt, pepper, and bay leaf. Press "cancel" on Instant Pot and turn off saute mode.
5. Cover and close the lid and make sure the vent on the lid is set to "sealing" position.
6. Select "manual" and set to 20 minutes.
7. Once time is up let the pressure come down naturally for 3 minutes and then carefully use the quick release method (QRM) to release any remaining pressure.
8. Whisk the egg in a medium bowl and then add the lemon juice and whisk until combined. Slowly pour ½ cup of broth into the egg and lemon mixture, mixing continuously.
9. Pour the egg mixture into the soup while stirring constantly.
10. Top with chopped parsley for serving. Or put it over brown rice and make it a meal.
*I use greek yogurt instead of the egg to make it richer.
*You can use two eggs if you would like a creamier/richer soup.
Chickpea Curry with Turmeric Rice and Brussels Sprouts & Butternut Squash Melody on the side
Instructions- cook in the Instapot.
Brussels Sprouts & Butternut Squash Melody
Also a great side to rotisserie chicken
Layer a 1 1/2 cup of brussels sprouts and butternut squash melody, 3/4 cup of turmeric rice and 1/2 of chickpea curry.
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
This salad is vibrant, colorful, and festive! Healthy, delicious, gluten free recipe packed with veggies. The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Roasted Brussels Sprouts:
Roasted Brussels sprouts:
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9290IU | Vitamin C: 45.9mg | Calcium: 72mg | Iron: 1.5mg
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.