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.

20150805_191801

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!

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.