Gluten Free Chicken Crust Pizza

STAPPPPP YOUR SCROLL this is an EASY MAKE that’s high in protein and yummy on the taste buds.

Crust INGREDIENTS: 1 CUP OF CHICKEN, 1 CUP OF MOZZARELLA CHEESE, 1 EGG (yup that’s it) You can add seasoning upon desire. I personally like adding fresh basil, garlic, & Italian seasoning.

TOPPINGS: (upon desire) pizza sauce, mozzarella cheese, pepperoni. Hubby’s favorite pizza toppings are pepperoni, bacon & banana peppers.

Step 1: Add all of your crust ingredients to your blender & it should look something like this when its done.

Step 2: Place parchment paper on your pan and coat it with your favorite oil. This is a must so the crust doesn’t stick. I like use coconut oil. Pat chicken crust flat on parchment paper.

Step 3: Cook for 25 minutes at 375. The crust should look golden brown all over.

Step 4: Add your toppings upon desire.

Step 5: Pop back in for about 5 minutes until cheese or until cheese is melted.

Eat the whole thing with no guilt! :)

The Grinch Smoothie

When I tasted this delightful, green Grinch smoothie, my heart grew three sizes! 

Ingredients

• 1 cup coconut water (or coconut milk beverage)

• 1 cup ice

• 1 scoop Vanilla Whey or Vanilla Plant-Based Vegan Shakeology

• ¼ large banana, cut into chunks

• 1 Tbsp. unsweetened matcha green tea powder

• ½ tsp. ground cinnamon

• ¼ tsp. ground nutmeg

• 1 dash ground cloves

Instructions

1. Place coconut water, Shakeology, banana, green tea powder, cinnamon, nutmeg, cloves, and ice in blender; cover. Blend until smooth.

𝐀𝐥𝐥𝐞𝐫𝐠𝐞𝐧-𝐅𝐫𝐞𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐢𝐩 𝐂𝐨𝐨𝐤𝐢𝐞𝐬⁣

𝐘𝐞𝐬 𝐠𝐥𝐮𝐭𝐞𝐧-𝐟𝐫𝐞𝐞! 𝐄𝐠𝐠-𝐟𝐫𝐞𝐞! 𝐍𝐮𝐭-𝐟𝐫𝐞𝐞! 𝐃𝐚𝐢𝐫𝐲-𝐅𝐫𝐞𝐞! ⁣𝘛𝘏𝘌𝘚𝘌 𝘈𝘙𝘌 𝘛𝘏𝘌 𝘉𝘌𝘚𝘛 𝘊𝘖𝘖𝘒𝘐𝘌𝘚 𝘌𝘝𝘌𝘙⁣!

Ingredients:

• 1 1/2 cups gluten-free 1:1 baking flour blend (we use used high protein lupin flour) ⁣

• 1 1/2 teaspoons kosher salt⁣

• 1/2 teaspoon baking soda⁣

• 1/2 teaspoon baking powder⁣

• 1/2 cup coconut oil ⁣

• 1/2 cup packed brown sugar⁣

• 1/2 cup granulated sugar⁣

• 1/3 cup water, room temperature⁣

• 1 to 2 Tablespoons vanilla extract⁣

• 1 2/3 cups (10-oz. pkg.) Simply Delicious Semi-Sweet Chocolate Morsels by NESTLÉ® TOLL HOUSE®⁣
  ⁣

  Directions:

• Bake at 350 for 10 minutes! Convention ovens check after 8 mins!
  
  

Chocolate Peppermint Muffins

Indulge your sweet tooth with these chocolate peppermint muffins, made with good-for-you ingredients.

Ingredients

• 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

• 3 large eggs

• ½ cup raw honey

• ⅓ cup unsweetened cocoa powder

• 1 tsp. baking soda

• 3 Tbsp. coconut oil, melted

• ½ tsp. pure peppermint extract

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.

4. Place batter in a medium bowl.

5. Divide batter among 12 prepared muffin cups.

6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.

7. Cool completely and enjoy!

Beef and Broccoli With Red Bell Pepper

This healthy Beef and Broccoli Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Ingredients

• ¼ cup reduced-sodium soy sauce

• 6 Tbsp. water, divided use

• 2 Tbsp. corn starch, divided use

• 1 Tbsp. raw honey

• 1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

• 1 tsp. coconut oil

• 4 cups broccoli florets

• 2 medium bell peppers, cut into 1-inch cubes

• 2 cloves garlic, chopped

• 1 thin slice fresh ginger, peeled, finely chopped

Instructions

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.  

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened. 

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.  

Chicken and Black Bean Burrito Bowl

With black beans, fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce this Chicken Burrito Bowl is an excellent lunch.

Ingredients

• 2 cups cooked brown rice warm

• 1 Tbsp. fresh lime juice

• 2 Tbsp. finely chopped fresh cilantro

• 3 cups chopped romaine lettuce

• 1 cup cooked black beans warm

• 1½ cups shredded cooked chicken breast warm

• ½ cup shredded Monterey jack cheese

• 1 cup fresh tomato salsa

• ½ medium avocado sliced

• 4 Tbsp reduced-fat (2%) plain Greek yogurt

Instructions

1. Combine rice, lime juice, and cilantro in a medium bowl; mix well.

2. Evenly divide lettuce between 4 serving bowls.

3. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.

4. Top each bowl with 1 Tbsp. of yogurt; serve immediately.

Buffalo Cauliflower Bites with Blue Cheese Sauce

These vegetarian cauliflower bites smothered in a healthier Buffalo sauce will have even the most ardent meat lovers craving more.

Ingredients:

• ½ cup low-fat (1%) plain yogurt

• 2 Tbsp. crumbled blue cheese

• Nonstick cooking spray

• 6 cups cauliflower florets

• ½ tsp sea salt (or Himalayan salt), divided use

• ½ cup hot pepper sauce

• ⅓ cup rice vinegar

• 1 Tbsp. cornstarch, gluten-free (preferably GMO free)

• 2 tsp. ground chili powder

• ¼ tsp. ground smoked paprika

• ½ tsp. garlic powder

• ½ tsp. onion powder

• 1 tsp. pure maple syrup

• 1 tsp. olive oil

Instructions

1. Preheat oven to 350° F.

2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.

3. Lightly coat large baking sheet with spray.

4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.

5. Bake for 20 minutes, or until tender-crisp.

6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.

7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.

8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.

9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.

10. Return cauliflower to oven. Bake for 5 minutes.

11. Serve hot with sauce.

Rainbow Lentil Bowl

This colorful and flavorful Rainbow Lentil Bowl is filled with a delicious combination of cherry tomatoes, sweet peppers, green lentils, mixed greens, and red cabbage. Top it with cheddar cheese and a pico de gallo salsa for a Southwestern twist.

Ingredients

• 4 cups mixed salad greens

• 1 cup pico de gallo (or fresh tomato salsa)

• ½ cup shredded cheddar cheese

• 1 cup chopped red cabbage

• 2 cups cooked brown lentils (or green lentils)

• 1 cup chopped orange bell pepper

• 1 cup chopped green bell pepper

• 1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

1. Evenly divide salad greens and red cabbage between four serving bowls.

2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes."

Quinoa Chicken Salad in a Mason Jar

Say “good-bye” to the sad desk salad, say “hello” to this gorgeous, satisfying, Quinoa Chicken Salad in a mason jar.

This simple recipe is a snap to meal prep, so you’ll have four awesome desk salads for the week in no time.

Ingredients

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. fresh lemon juice

• 1/2 tsp. raw honey (or pure maple syrup)

• 1 tsp. Dijon mustard

• 1 Tbsp. + 1 tsp. olive oil extra virgin

• 2 cups cooked quinoa

• 4 cups sliced cucumbers

• 4 cups halved cherry tomatoes

• 3 cups grilled chicken breast boneless, skinless, sliced

• 1/2 cup crumbled feta cheese

Instructions

1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.

2. Add mustard; mix well.

3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

4. Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars. 

5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

6. Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach. 

Energy Balls

This sinfully delicious recipe for energy balls is perfect for breakfast or an on the go snack! Try them out and let me know your thoughts.

Ingredients:

• 1 cup old-fashioned oats

• 1/2 cup peanut butter

• 1/2 cup ground flax seed

• 1/2 cup dark chocolate chips

• 1/3 cup honey

• 1 tablespoon chia seeds (optional)

• 1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in one big bowl

2. Roll in 1 inch balls

3. Place and keep in fridge to harden and keep cool.

Tip: double or TRIPLE up this recipe if you have little fingers in the house.

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

• 1 small spaghetti squash (approx. 3½ to 4 lbs.)

• Nonstick cooking spray

• 4 cups all-natural marinara sauce

• 3 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• ¼ cup finely chopped fresh basil (optional)

Instructions

1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper. Set aside.

3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

5. Reduce oven temperature to 350º F.

6. Scrape spaghetti squash flesh into stringy noodles.

7. Lightly coat 4-quart baking dish with spray. 

8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

9. Evenly top with Parmesan cheese.  

10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

11. Garnish with basil (if desired).  

Cinnamon Toast Shakeology

Health-ify a favorite childhood treat with Shakeology and Digestive Health Boost. This Cinnamon Toast Shakeology will be your new after-school (work) snack!

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Café Latte Plant-Based Vegan Shakeology

• 1 scoop Digestive Health Boost

• ½ small red apple, cored, cut into chunks

• 1 tsp. ground cinnamon

Instructions

1. Combine milk, ice, Shakeology, Boost, apple, and cinnamon in a blender; cover. Blend until smooth.

2. Pour into a serving glass.
   
   

Breakfast Banana Muffins

These delicious banana muffins made with wholesome ingredients are healthy and satisfying enough to eat for breakfast. Plus, they taste like banana bread!

Ingredients

• Nonstick cooking spray (optional)

• 2 cups whole-wheat flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt (or Himalayan salt)

• 1 large egg, lightly beaten

• ¼ cup honey

• ¾ cup unsweetened almond milk

• ¼ cup organic coconut oil, melted

• 1½ tsp pure vanilla extract

• 3 medium ripe bananas, mashed

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.

4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.

5. Add egg mixture to flour mixture; mix until just blended.

6. Gently fold in bananas.

7. Evenly divide batter among prepared muffin cups.

8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.

9. Transfer muffins to rack; cool.

Southern Spiced French Toast

This Baked Ziti with Spinach is a no-fuss weeknight dinner loaded with delicious vegetables, herbs, and three kinds of cheese.

Ingredients

• 4 oz dry whole wheat ziti (or penne) pasta

• 2 tsp. olive oil

• 4 cloves garlic finely chopped

• 1 (10-oz.) bag raw spinach

• 1½ cups whole peeled tomatoes (like San Marzano or Cento) crushed or pureed in blender or food processor.

• ¼ cup finely chopped basil leaves

• ½ tsp. sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

• 1 dash crushed red pepper flakes (optional)

• ¾ cup part-skim Mozzarella cheese divided use

• ¼ cup grated Parmesan cheese

• 1½ cups part-skim ricotta cheese

• Nonstick cooking spray

Instructions

1. Cook pasta according to package directions; drain. Set aside. 

2. Preheat oven to 375º F.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.

6. Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. 

7. Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil. 

8. Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.

Teriyaki Chicken Stir-Fry

For an easy to prepare meal loaded with fresh veggies try this healthy teriyaki chicken stir fry. Tender chicken breast, raw honey, and fresh ginger.

Ingredients

• 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil

• 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes

• 1 dash sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

• 2 cloves garlic, finely chopped

• ¼ cup reduced-sodium soy sauce

• ¼ cup water

• 3 Tbsp. honey

• 1 tsp. finely chopped fresh ginger

• 1 medium onion, thinly sliced

• 1 medium green bell pepper, thinly sliced

• 1 medium red bell pepper, thinly sliced

• 1 cup broccoli florets

• 2 cups cooked brown rice

• ¼ cup sesame seeds

Instructions

1. Heat oil in large skillet over medium-high heat. 

2. Add chicken; cook for 5 to 8 minutes, or until no longer pink in the middle. 

3. Season with salt and pepper. Add garlic; cook, stirring frequently, for 1 minute. Remove from skillet. Keep warm. Set aside.

4. Add soy sauce, water, honey, and ginger to skillet. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; gently boil for 3 to 5 minutes, or until sauce thickens. 

5. Add onion, bell peppers, and broccoli; cook covered, stirring occasionally, for 3 to 5 minutes, or until vegetables are tender-crisp.

6. Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until chicken is coated with sauce and heated through.

7. Evenly divide rice between four serving bowls. Evenly top with chicken mixture. Sprinkle evenly with sesame seeds.

Pizza Margherita

This delicious homemade Margherita pizza features whole wheat pizza dough, EVOO, shredded Mozzarella cheese, and fresh whole leaf basil.

Ingredients

• Nonstick cooking spray

• 1 (16-oz.) package whole wheat pizza dough, at room temperature

• 2 tsp. extra-virgin olive oil

• ¼ cup tomato sauce, no sugar added

• 1 cup shredded mozzarella cheese

• 1 medium tomato, sliced

• ¼ cup whole basil leaves, torn in small pieces

Instructions

1. Preheat the oven to 450° F.

2. Lightly coat 12-inch pizza pan with spray. Starting at the center, and moving outward, use your fingertips to press dough to ½-inch thick. Stretch dough until it won’t stretch any further. Let dough relax for 5 minutes; continue to stretch to desired diameter.

3. Drizzle oil over dough; spread with a pastry brush to the edges. 

4. Spread tomato sauce evenly over the dough, leaving a quarter-inch border.

5. Layer with cheese, tomato, and basil.

6. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubbling.

Slow Cooker Turkey Meatballs

Throw all the ingredients for these turkey meatballs into a crock pot in the morning, set the timer, and indulge in a warm, hearty meal that night.

Ingredients

• 1 lb. raw 93% lean ground turkey

• ½ tsp. sea salt or Himalayan salt, divided use

• ½ tsp. ground black pepper

• 1 large egg, lightly beaten

• ½ cup whole-grain panko (Japanese-style breadcrumbs)

• 2 cloves garlic, finely chopped

• 2 Tbsp. fresh parsley, finely chopped

• 2 Tbsp. grated Parmesan cheese

• 2 tsp. olive oil

• 1 medium onion, chopped

• 1 (28-oz.) can crushed whole tomatoes

• 1 tsp. dried oregano leaves

Instructions

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

2. Roll mixture into eighteen 1½-inch meatballs. Set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.

5. Repeat with the remaining meatballs. Set aside.

6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.

7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Grilled Watermelon Wedges

The next time you fire up the BBQ throw some wedges on the grill! You'll be glad you did.

Ingredients

• ¼ medium watermelon rind washed, cut into 1¼-inch thick wedges

• 1 tsp sea salt (or Himalayan salt)

• 2 tsp olive oil

Instructions

1. Place cookie (or baking) rack over baking pan. Season watermelon with salt. Place on prepared rack. Let watermelon drain for 30 minutes. Rinse and pat dry.

2. Preheat grill or broiler on high.

3. Lightly brush watermelon with oil.

4. Grill (or broil) for about 2 to 3 minutes on each side, or until grill marks appear and watermelon softens slightly.

Spinach Salad with Quinoa, Garbanzo Beans, and Paprika Dressing

This colorful salad is a show-stopper — make it for your next potluck or picnic, or amaze your family for dinner any night of the week.

The recipe makes 12 portions, and you’re going to want to eat them all. Even after it’s dressed, this salad stores well for up to three days!

Quinoa and chickpeas give it a hearty serving of protein. We love the juicy tomatoes and cucumber, but the stars of the recipe are the piquant paprika dressing and the full cup of torn mint leaves.

Ingredients

• 1½ cups dry quinoa

• Water

• Sea salt (to taste; optional), divided use

• ¼ cup sherry wine vinegar

• 2½ tsp. paprika

• Ground black pepper (to taste; optional)

• 2 Tbsp. extra-virgin olive oil

• 4 cups raw baby spinach leaves, washed, dried

• 2 (15-oz.) cans chickpeas (garbanzo beans), drained, rinsed

• 1 medium cucumber, unpeeled, chopped

• 2½ cups halved cherry (or small heirloom) tomatoes

• 1 cup fresh mint leaves

• 1½ cups coarsely crumbled feta cheese, divided use

Instructions

1. Place quinoa in a large saucepan; add water to cover by 1-inch. Season with salt if desired. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and gently boil for 15 to 16 minutes, or until quinoa is tender. Drain if there is excess liquid. Chill, covered in the refrigerator, for 4 hours or until cool.

2. Combine vinegar, and paprika in a small bowl. Season with salt and pepper if desired; slowly whisk in oil to blend. Set aside.

3. Combine spinach, chickpeas, cucumber, tomatoes, mint, and 1 cup cheese in a large bowl; mix well.

4. Add cooled quinoa to spinach mixture; toss gently to blend.

5. Drizzle dressing over salad; toss gently to blend. 

6. Sprinkle remaining ½ cup cheese over salad; serve immediately.
   

Cedar Plank Salmon With Maple Glaze

Cooking salmon on cedar planks imparts a wonderful flavor and protects the fish from burning or sticking to the grill.

A simple maple syrup glaze with lemon juice and ginger adds a touch of sweetness without making this salmon too sweet.

Ingredients

• 1 untreated cedar plank (about 17-by-10-1/2 in.)

• 2 Tbsp. water

• 1/4 cup pure maple syrup

• 2-inch slice fresh ginger, peeled, finely chopped

• 1/4 cup fresh lemon juice

• 3 Tbsp. reduced-sodium soy sauce

• 2 cloves garlic, finely chopped

• 1 Tbsp. olive oil

• 1 bunch green onions

• 2 1/2 lbs. center-cut salmon fillet with skin

• Ground black pepper (to taste; optional)

Instructions

1. Soak plank in water for 3 hours before grilling.

2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)

3. Preheat grill on high.

4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.

5. Place the salmon skin-side down on the cedar plank.

6. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.

7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.

8. Serve salmon with reserved maple glaze.