Zuchinni Crust Pizza

Crust

Ingredients:

2 cups zucchini, grated with juice squeezed out (I used frozen zucchini and a food processor)

1 tsp. kosher salt
1/4 cup chickpea flour
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 egg
olive oil for greasing

Directions:

Preheat oven to 500 with a pizza stone.
In a large bowl, toss the shredded zucchini with the kosher salt and set aside for 10-15 minutes.
Squeeze the excess moisture out of the zucchini by wrapping it up in a clean kitchen towel or cheesecloth. Discard the liquid.
Place the shredded zucchini into a bowl and add the flour, garlic, oregano, basil, and egg. Incorporate all of the ingredients together.
Place the zucchini mixture onto a piece of lightly greased tin foil and lightly grease the top of the crust with olive oil. Set on something solid that will make it easy to transfer into the oven. Spread the zucchini mixture to form a circle about 1/4 inch thick. Form the edges up so that it forms an outer “crust.”
Once the crust has been shaped, transfer on the tin foil onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.
Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the tin foil back onto the heated pizza stone in the oven and bake for an additional 4 minutes until cheese melts.
Sauce Ingredients:




Sauce and Topping

Ingredients:  

1 quart of tomato sauce pureed, home-canned from our garden

1/2 purple onion, sliced

4 cloves of garlic, sliced

1 Tbs olive oil

1 tsp sea salt

1 Tbs dried oregano

1 Tbs dried basil

1/2 cup mozzarella cheese (may use cheese substitute)

Directions: 

 Saute the vegetables in the olive oil.

 Meanwhile, place the sauce in a pan and begin to cook.  The goal is to thicken the mixture.

Stir the vegetables into the sauce.  Continue to cook until thick.  It was cooking the entire time, I made the crust.

Place sauce on the baked crust, top with cheese and bake until the cheese is melted.

Enjoy!!!

 Adapted from Tastemade.

Rutabaga and Cabbage Slaw

 Ingredients

•  1/2pound rutabaga 
• 1 pound cabbage
• 3/4 cups walnuts
• 1 1/2 Tbsp maple syrup
•  1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp white vinegar
• 3 Tbsp olive oil

Directions

To prepare the rutabaga slaw, peel a 1/2-pound rutabaga, and slice it into 1/4-inch strips. Boil the rutabaga strips in salted water for three minutes, and cool them down immediately in a bowl of iced water. Drain off the water, and pat the rutabaga dry. Shred a 1-pound Savoy cabbage, and discard the core.

Roast 3/4 cup of halved walnuts in an oven preheated to 350 F for nine minutes or until the walnuts are light brown and aromatic. Allow the walnuts to cool before roughly chopping them. Combine 1 1/2 tablespoons each of molasses, lemon juice and white vinegar in a bowl, and trickle in 3 tablespoons of extra-virgin olive oil while stirring vigorously. Add salt and pepper to taste, and incorporate the cabbage, rutabaga and walnuts.

Adapted from What is a Healthy Rutabaga Recipe?

Apple Pie Oat Muffins

Ingredients

• 2 cups old-fashioned rolled oats (certified gluten-free if necessary)
• 1 teaspoon baking powder
• 2 teaspoons apple pie spice*
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1 medium apple, grated (about 3/4 cup)
• 1 large egg (may use an egg substitute)
• 1/4 cup pure maple syrup (or honey)
• 2 teaspoons pure vanilla extract
• 1 cup cashew milk
• 1/3 cup dried cranberries

Optional Additions:

• 1/4 cup chopped pecans or walnuts

* No apple pie spice? No problem! You can make your own; just add 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon allspice and 1/2 teaspoon ground clove. If your spice pantry is spare, just use 2 teaspoons of cinnamon. 
Directions
Preheat oven to 350°F. Spray a 12-cup cupcake papers with non-stick olive oil and place in a muffin pan. In a large bowl, stir together oats, baking powder, seasonings and salt.
Add applesauce, grated apple, egg  or substitute, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Fill muffin cups almost completely full with batter. The muffins will not rise.

Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.

Adapted from Hello Healthy Blog