Zucchini crust pizza recipe

It’s been a while, but I’m still alive and doing well! Today I’m uploading a recipe for a great zucchini crust pizza. I’ve IMG_20150726_204046combined some things I’ve seen on the internet and sprinkled it with some own ideas 😉 Be aware, this is not a ‘low fat, carb free, whatever whatever’ recipe. I LOVE cheese, so there’s a lot of real cheese in this recipe. Of course you can change it to your liking. Personally, I believe that if you crave real pizza, go and eat real pizza! One pizza won’t make you fat, just as one salad won’t make you skinny. Myself, I don’t care too much for the wheat based crust, I care for the cheese, so that’s why this pizza is great for me and right now it’s zucchini season so I can get a lot of them for free from my parents garden or from my own balcony. (Unfortunately my round zucchini plant suffered from the storm we had over here 2 weeks ago, it might not give flowers anymore, boohoo)

Ingredients for 1 big ass pizza (you can definitely use this recipe for 2 smaller pizza’s!):

Base:

  • 2 store bought zucchini’s (or 1 large one)
  • 30 grams of goat cheese flakes (or parmesan cheese) full fat
  • 40 grams of coconut flour (or use regular whole wheat flour or almond flour, you might have to add more of it though, because coconut flour is really dry)IMG_20150805_182724
  • 2 eggs
  • Salt, pepper, garlic powder (or real garlic)

Toppings:

  • A 7-8 biggish grape tomatoes or 2-3 normal ones, sliced
  • A cup of mushrooms, sliced
  • A small tin of tomato paste
  • 50 grams of blue cheese full fat
  • Italian herbs

Instructions:

Preheat the oven on 180 Celcius or 350 Fahrenheit. Grate the zucchini and put it in de microwave for about 2,5 minutes, stir with a fork and then another 2,5 minutes in the microwave. You’ll see a lot of fluids coming from the zucchini, that needs to be drained. Let it leak through a dish towel, or use a strainer or anything that will let the water flow away. You can also squeeze it a bit to remove most of the water. Now put it in a bowl and add the othe20150805_183628r ingredients for the base. Stir, if it’s too watery, you can add a bit more flour. Put the ‘dough’ on a ovenplate, I use baking paper. Push it around untill you have a pizza base shape, make sure you don’t leave it too thick and make sure the edges aren’t too thin (the edges will burn first!). Now put the oven plate in the oven and bake for about 20 minutes. You check the base to see if it’s a bit firm. 20150805_191351Now I do the magic trick, I put a grill on the base (do you call it a grill? Check the pic!) and turn it around, so the base now lies on the grill and can be baked properly in the oven. I usually bake it for another 20-30 minutes, check how it looks, if it gets darker too fast reduce the temperature a bit.

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Now remove it from the oven, add your toppings and put it back for about 10-15 minutes. I usually use regular tomato paste, then add the herbs (if you put them on top, they might burn), then the mushrooms, then tomatoes and finish with the cheese.

Nutritional information:

Kcal: 811, Carbs: 49 grams, fat: 44 grams, 20150805_192058protein: 54 grams. (adjust when you change the ingredients!)

IMG_20150805_194216Enjoy!

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Raw vegan mealprep (week 7)

I’m not a raw vegan and I’m not going to be one. This is not a detox, I don’t believe in detoxes. I’m just a curious girl who wants to know how my body reacts to a week of this raw vegan food. There’s also another side to it, I’ve been having bad skin and I blame parts of my diet, so I want to see if it gets better in this week.

Raw veganism is a lifestyle without eating meat/fish, eggs and dairy (some say also no honey but that’s always a debate and I never eat honey anyway). Besides not eating animal products, all food is eaten raw. Most raw veganists will say food that reaches 48 degrees C or 118 degrees F isn’t raw anymore. The thought behind it is that enzymes stay active which is healthy and aids digestion (I’m not convinced about this, but I give it the benefit of the doubt. My views: enzymes are proteins and proteins are broken down and digested in the stomach). Some foods, like nuts and chickpeas can/should be soaked and some also sprouted before eating. A just published study has come to the conclusion that heating your food to high temperatures might cause the increase of Alzheimers disease and other ‘Western’ diseases. (Observational and Ecological Studies of Dietary Advanced Glycation End Products in National Diets and Alzheimer’s Disease Incidence and Prevalence, Journal of Alzheimer’s Disease). So eating more raw and less heated products might indeed be better.

The thing is that it’s difficult to be 100% raw, so most will eat 60-70% raw. My own prep for this week also isn’t 100% raw. I have a lot of roasted almonds in stock and those raw ones were really expensive and I had already spend some extra money on other raw foods so I thought what the heck, I’ll eat the roasted ones. I also added peanutbutter powder (which is made from roasted peanuts) to the crackers and cookies, because I wanted to add some protein. Lastly, I added a scoop of tahini to the hummus, which is made from roasted sesame seeds. My biggest concern with this week was that I wouldn’t get in all my needed protein. I’ve calculated some meals in myfitnesspal and saw that my daily protein intake will be about 50 to 60 grams, which is kind of ok for 1 week (normal nowadays is between 100-150 gr for me). I’ve decided to add raw vegan protein powder for after my workouts.

So what do raw veganists eat?

Well, the base is of course veggies. Lots of them! Second will be fruits, then legumes, nuts/seeds and grains. I’ve been looking for recipes, but most recipes out there are of pies, chocolate bars and other snacks. I found some great recipes on www.rawmazing.com though. I also found a great recipe for sprouted chickpea hummus and cashew ‘cheese’. My week might not be a typical ‘raw vegan’ week, as I have viewed so many blogs and accounts on internet, I saw most just eat veggies and fruit. I’m not willing to risk such a great calorific deficit, and such low protein levels, so that’s why I made the crackers, cookies, hummus and cashew cheese (all raw!).

I just bought a dehydrator (which started my interest in raw veganism) and it is great for making those raw cookies and crackers! It also does a great job dehydrating the nuts after soaking. The walnuts really turned out yummy and crunchy. If you’re interested in cracker and cookie recipes, just google raw vegan dehydrator cracker/cookie and you’ll find a bunch of great recipes! I made my crackers with zucchini, bell pepper, chia seeds, salt, flax seeds and sunflower seeds (and a bit of non-raw peanubutter powder). For the cookies I used a pear, an apple, a small amount of coconut flour and oatflour, peanutbutter powder, flax, chia, raw cacao nibs and raisins. As you can read, no sugar or sweetener added to the cookies and they’re delicious! How? The dehydrator removes the water from the batter, so the apple and pear sugars become really concentrated and give sweetness to the cookie. I’m definitely going to keep making these great cookies and crackers!

I’ve included my mealplan with shopping list, and also an empty plan to use for yourself:

Mealprep plan raw vegan week

Mealprep plan (empty plan to use for your own meapreps)

I made some things on forehand, like the cashew ‘cheese’ (it has to ‘ripen’ for 2-3 days), the hummus (the chickpeas had to soak and then sprout for a couple of days) and the cookies/crackers/plantain/dried apples/dried nuts which all had to dry or soak->dry in the dehydrator. As you can see I only fully prepped for my workdays, but I planned the other days too because of some of the things I have to make in advance.

Mealprep breakdown: PicsArt_1423665351289

  • Breakfast: layered oats
  • Snack: dehydrator cookies, dehydrator apple slices and veggies
  • Lunch: dehydrator crackers, sprouted chickpea hummus, ½ avocado and a bunch of green veggies
  • Snack: apple, nuts and a Roobar (raw, vegan, wholefood bar) on 2 days.
  • Dinner: dehydrator plantain chips, raw cashew cheese, dehydrator crackers and green veggies
  • Snack: a pear.

I will add at least some tangerines, dates and a banana here and there. I also bought sunwarrior protein powder (which is raw vegan), I’ll drink that after gymming.

How did the prepping go:

I made the crackers, cookies, apple slices and plantain in advance during the days before prepping. I made the cashew cheese with this recipe (it is incredibly delicious, and I’ll continue eating it!).

Breakfast: (you need 4 big jars)

Puree 4 bananas and 6 dates, put it in a bowl. Add 70 gr of oats,1/2 liter almond milk (add more when it’s too thick), 40 gr flax, 40 gr chia seeds, 15 gr hemp seeds. Divide this in 4 bowls. Now add 15 gr of grated coconut to the ‘white’ bowl. Puree a cup of kale and cup of spinach and add it to the ‘green’ bowl. Add 2 scoops of raw chocolate protein powder and 15 gr of raw cacao nibs to the ‘brown’ bowl. Add a cup of pureed berries to the ‘red’ bowl. Taste all the bowls and add a bit of raw agave to the ones needing it. Now scoop it in the jars to create the layers, I added 15 gr of raisins somewhere in between and topped it with blueberries. It’s a lot of work, but the colorful layers make me happy in the morning haha!

After this I devided all the greens (spinach, kale, lettuce, aragula and bean sprouts) in the 8 tubs. I divided the cashew cheese by 4 and put them in the small jars. I cut the avocado (put them in an extra bag), and put the crackers and avocado in the tub. I made the sprouted chickpea hummus:

Sprouted chickpea hummus:

PicsArt_1423665294734

Chickpeas sprouting in the jar

1 cup of dried chickpeas, 2 tablespoons of tahini (not raw!), 3 tbsp olive oil, 1 clove of garlic, salt and pepper. Start with soaking the chickpeas for 1 day in tap water on room temperature. Then you put them in a sprouting jar or just make one by punching holes in the lid of a jar (I used 2 jars for this batch). Place the jar in 45 degrees and somewhere where there’s light (doesn’t have to be direct sunlight). Now rinse the chickpeas twice a day with tap water and put them back in the jar. They start sprouting after about a day, I waited until the sprouts became a bit bigger then their own size (picture). Then put all ingredients in a food processor and processed until it’s creamy (add a bit of water or oil when it’s too dry). I put the hummus in my lunch tub.

I cut the veggies and put them into tubs with a bit of water. I portion everything and place it on the table for picture taking (very essential lol!).

PicsArt_1423665385152

Breakfast/snack/lunch closeup

Plantain-peanutbutter patties

I’m trying out other ‘clean’ carb sources and though plain fried or baked plantain is already really tPicsArt_1422432782215asty on itself, I created this recipe to have some variation in my repertoire. It also makes a yum snack! Just so you know, these patties stay kind of soft and don’t get hard and crispy. This recipe makes 4 servings.

Nutritional information:

Weightwatchers: 5pp per serving. Per serving: 206 kcal, 4,5 gr fat, 112 gr carbs, 6 gr protein.

Ingredients:

  • 300 grams of plantain (it doesn’t matter if it’s getting a bit soft or growing legs like mine)
  • 1 big or 2 small onions
  • A piece of gingerPicsArt_1422432879341
  • 1 garlic clove
  • 25 gr natural peanutbutter (mine has no additives)
  • 30 gr natural peanutbutter powder (mine has no additives)
  • Salt, pepper, chilli and curry powder
  • Optional: non-stick spray or some oil to fry (not calculated in the nutritional information)

PicsArt_1422432846892Instructions:

Throw all the ingredients in a food processor! Yes all! Process until its smooth-ish. Take a non-stick pan (I have a Stonehenge pan which I adore because almost nothing sticks to it!). Bake/fry the patties on low-medium heat. They WILL burn if you use high heat! When the top is starting to look a little bit dryer, flip them gently as they are still a bit soft. Heat for another minute or so and remove from the pan.

Enjoy! PicsArt_1422432813801

Mealprep recipe for Moroccan pumpkin stew

Mealprep recipe for a delicious Moroccan pumpkin stew! (vegetarian)

This recipe makes 4 portions, which contains 6pp per portion. If you make it with 30 grams of uncooked quinoa on the side like I did, add 3pp.

The stew contains 360 kcal per portion, 9 gr fat, 50 gr of carbs and 14 gr of protein. I used 30 grams of uncooked quinoa per portion, which contains 106 kcal, 2 gr fat, 17 gr carbs and 4 gr protein.

Ingredients for the stew:

PicsArt_14189066682431 orange pumpkin chopped in pieces

2 teaspoons of oil

50 gr green olives chopped
50 gr of raisins
2 cans of chickpeas (total amount was 530 grams)
a piece of fresh ginger
1 red chilli pepper
3 medium white onions
2 cloves of garlic
1 red bell pepper
2 big or 4 small tomatoes
1 can of diced tomatoes
2 blocks of veg stock (maggi)
big dash of cinnamon
dash of ground coriander seeds
dash of curry powder
dash of turmeric
dash of cardamon
dash of nutmeg

Instructions:

Turn on the oven on 360° F/180°C. Put a few drops of oil on your oven plate and spread it with a piece of kitchen paper or use a baking sheet. Spread the pumpkin pieces on the plate and put in the oven for about 40 minutes, check for it regularly to avoid burns. I use the skin too!IMG_20141218_142840

Chop 2 onions, the olives and put it with oil, the spices and the raisins in a pan. Fry it slightly. The other onion, the tomatoes, the pepper, the garlic and the ginger should be pureed together in a kitchen machine. Add the chopped bell pepper and fry a little, then add the pureed stuff, the stock blocks and the canned tomatoes. (I put a table spoon of the pureed stuff with the quinoa while boiling it) Let this stew for about 20 minutes, stir from time to time. When the pumpkin is finished, add it to the stew and cook it for another 10 minutes. Now add the chickpeas cans with the fluid from the cans. Cook it for a minute or two and you’re done!

In the meantime I boil the quinoa, use the description on the package. To make it taste better, wash it before using it and add stock, spices and a bit of the pureed veg/spice mixture.

Devide in 4 portions, put it in the fridge or freeze it, or eat right away of course!

Eet smakelijk!PicsArt_1418906418666

PS: You can’t eat food without meat?? Replace a can of chickpeas with 250 gr of lean beef.