Delicious Pizza (Gluten and Grain Free) Recipe

Hello!  Yes- this is amazingly delicious gluten + grain free pizza!  Simple and minimal prep time and it isn't one of those recipes that just look like but don't taste like what you're looking for.  ;)

You do have to like quinoa, but it doesn't really taste like quinoa and you have to like flat crust pizza.

I used a combo of red and white quinoa, but any quinoa will do.  

1. Soak 3/4 cup quinoa for at least 8 hours.  Then rinse well and drain.

2. Add soaked/rinsed quinoa, 1/4 cup water, and 1-2 cloves of garlic, 1/2 teaspoon with sea salt, and blend in a high speed blender till it resembles pancake batter.  I used a Cuisinart.  

I blended and scraped sides with a spatula a couple of times. 

If you need more water slowly add up to 1/4 cup more (I only needed 1/4 cup).

3. Preheat the oven to 450 degrees and coat a cast iron skillet with olive oil.  

Let skillet heat up in oven for approximately 10 minutes (good to do whilst blending- step #2).

4. Remove the skillet from oven.  Spread batter with spatula (see image below).  Bake for approximately 15-20 minutes.  Flip {*} and bake (if necessary) for another 5-10 minutes.  

5. Add toppings of your choice! 

{*} Good to do this step after the flip too.  

I used tomato paste, olives, basil and Dr-Cow's nut cheese (last picture).

I haven't had pizza for so long so this was an especially nice treat... and no regrets later.  :) 

Beautiful + Delicious Acorn Squash Recipe

Acorn squash is one of my favourite vegetables... especially when stuffed with something yummy like lentil soup.  Don't be afraid of the squash... just cut in half and de-seed.  Lightly coat baking sheet/dish (I use a spray olive oil).  Place squash face down.  Bake for approximately 30-60 minutes (in preheated oven 350 degrees) depending on the size of the squash.  I have more delicious squash recipes to share with you soon.  I have to thank my Mom for this one- it's from her mini food forest garden.  :)  Thanks Mom!  Enjoy!

Quinoa Like Pasta Gluten Free Recipe

I love the taste of fresh basil, olives, garlic and olive oil together... it's even better with "pasta".  Once in a blue moon I'll treat myself to the brown rice pasta version. There's also the yummy spagetti squash version.... lately I have been eating a little quinoa and feel fine. This version is, of course really delicious too.  Quinoa is a seed not a grain, and brown rice supposedly has no gluten in it (and the spagetti squash is a vegetable- no worries there), but for most people with a "gluten" intolerance it's beneficial to watch/limit their intake of "grain-like" foods too.  Brown rice, unfortunately has pretty much the same effect on me as gluten containing foods so find healthy alternatives.  Luckily, there are many options out there so keep playing around.

Quinoa is super easy to make.  The biggest challenge is thoroughly rinsing it.  Take your time and do this well.

- 1 cup quinoa rinsed well to 1.5 cups water- bring to boil
- Cover and simmer for 15 minutes- will be perfectly fluffy
- Finely chop olives, fresh basil, 1-2 garlic cloves (I use mini Cuisinart)
- Mix with Quinoa
- Add 2-3 Tablespoons Olive Oil to taste

Protein rich, fresh, healthy, tasty ingredients and non-heated oils.  Perfect.  Enjoy!

Chocolate Heart Cupcake and Frosting Recipe (Gluten + Grain Free + Low Glycemic)

It doesn't matter what shape... I just have these heart silicone molds so I always make heart cupcakes.  :)
I have long been a fan of Elana's, but haven't really been on her site lately, as it's too hot to bake and I don't really eat a lot of "baked" goods- even gluten and grain free ones.  However, I had a taste for something "cake-y" and I made a version of her Paleo Chocolate Cupcakes and Frosting.  They're good- not super sweet like your general run of the mill cupcakes, but they will hit the spot.

CUPCAKES
1/4 cup coconut flour
1/4 cup cacao powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda (aluminum free)
4 eggs
1/4 cup coconut oil
1/4 cup xyiltol (other options: palm sugar, coconut sugar, date sugar)

Mix dry ingredients.  Add in wet ingredients.  Pour into silicon cupcake molds or a muffin pan with paper liners. Bake at 350 degrees for 15-18 minutes.  Cool and Serve.  Makes approximately 8 cupcakes.

FROSTING
For the frosting I used one organic dark chocolate bar from Trader Joes and mixed with 1/4 cup coconut oil and almost a tablespoon of vanilla extract.

Heated very briefly on the lowest heat and mixed together.  You can place in refrigerator for approximately 15-30 minutes to thicken.  Then whip frosting with a hand blender till it's thick and fluffy.

Frost cupcakes.  Enjoy!

* All ingredients except the eggs (which I get at the farmers market), I purchase from my favourite go to: iherb.com.  Use code: GOG211 for $5-10 off your first order.