Yesterday I biked ALL the way to the grocery store (okay, it was only 15 minutes) to find they didn’t have the large whole wheat pitas I was excited to use as pizza crust. So what’s a health nut to do? Not compromise with white flour pitas, that’s for sure! Nope, they actually got a whole lot healthier and lower calorie (only 100 per piece) with zucchini!
I had remembered seeing a zucchini pizza go by on my pinterest feed, so I figured it was a good time to check it out. The verdict is: total winner!
- 2 medium zucchini
- olive oil spray
- 1/2 cup pizza sauce
- 4 sticks turkey pepperoni (120 g)
- 8 cherry tomatoes
- 1/2 small red onion, thinly sliced
- 120 g light mozzarella, shredded
- red pepper flakes, to taste
- Cut zucchinis lengthwise into four slabs.
- Place on baking sheet covered in parchment paper and spray lightly with olive oil.
- Broil on high until they just start to brown, about 8 minutes.
- Remove from oven and cover with toppings.
- Broil on high until cheese browns.
- Sprinkle on red pepper flakes, serve and enjoy!
Makes 8 “slices”.
Per slice: 100 calories, 8 g carbs, 5 g fat, 8 g protein, 2 g fibre
Last night the girls came over for brunch… though it was dinnertime… so really it was brinner, or a dunch… whatever it was, it was darn delicious. We had a super fun time cooking, catching up and sharing healthy secrets. Sophia in particular brought over these amazing gluten-free brownies made from black eyed peas, which I will definitely be trying out in my own kitchen in the near future. My contributions to the evening were banana apple pumpkin muffins and these roasted red pepper egg cups – a total experiment that turned out beautifully. The roasted red peppers softened right up and caramelized into a certain sweetness that complimented the savoury attributes of the onions, spinach, egg and cheese.
- 2 large red bell peppers
- 4 whole eggs (or 8 egg whites)
- 1/4 cup chopped onions
- 1/4 cup chopped spinach
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Cut peppers in half height-wise, seed and arrange on baking sheet covered in aluminum foil.
- Crack an egg into each half.
- Top with onions, spinach, cheese, salt and pepper.
- Bake at 375 degrees Fahrenheit for 20 minutes.
- Remove from oven and enjoy!
Makes 4 servings.
Per serving: 119 calories, 7 g carbs, 3 g sugar, 7 g fat, 9 g protein, 2 g fibre
Along with our delectable eggs we enjoyed this beautiful fruit salad compliments of Sophia and a fresh batch of gluten-free Banana Apple Pumpkin Muffins.
This is quite possibly the most delicious dinner I’ve made – though it might be a tie with Mexican lasagna, which will be posted soon – AND it’s vegetarian!
- 1 cup large flake oats
- 1/3 cup grated parmesan
- 2 tsp dried basil
- 2 eggs
- 2 medium eggplants
- olive oil cooking spray
- 3 cups pasta sauce (low sodium if possible)
- 1 cup shredded light mozzarella
- 2 tbsp fresh parsley, minced
- Combine oats, parmesan and basil in a shallow bowl or deep plate.
- Beat eggs with a fork in another shallow bowl or deep plate.
- Cut each eggplant into 8 round slices.
- Dip each eggplant round into the egg and then press it into the oat mixture, coating both sides.
- Place coated eggplant rounds onto a baking sheet sprayed in olive oil. Spray tops of eggplant rounds.
- Bake eggplant at 400 degrees Fahrenheit for 30 minutes, turning and spraying with olive oil half way through.
- Assemble lasagna by spooning 1 cup pasta sauce over bottom of 9″ x 13″ casserole dish. Follow by half the eggplant rounds, another cup of pasta sauce, half the mozzarella and repeat.
- Sprinkle parsley on top and bake for 20 minutes until cheese is melted.
- Remove from oven, plate and enjoy!
Makes 8 servings.
Per serving: 205 calories, 24 g carbs, 8 g fat, 12 g protein, 5 g fibre
Though I absolutely adore eggs, I never make them in the morning as Dave and I make the most amazing steel cut oats breakfast EVER (so good we can’t go a day without them – I’ll post the recipe some day), so I’ve had to incorporate quiches and frittatas into the dinner menu instead!
This one was a bit of work dealing with the peppers, but so worth it in the end!
For the quiche:
- 1 red bell pepper, seeded and halved
- 1 orange or yellow bell pepper, seeded and halved
- 1 small red onion, thinly sliced
- 2 tsp mined garlic
- 1 tbsp olive oil
- 3 medium potatoes, sliced 1/4″ thick
- 4 eggs
- 1/2 cup 2% evaporated milk
- 1 cup shredded low fat cheddar cheese
For the asparagus:
- 1 bunch asparagus spears
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
- Place peppers inside down on baking sheet sprayed in cooking oil. Toss onions and garlic in olive oil and distribute over another baking sheet sprayed in cooking oil.
- Broil on high (onions for 5 minutes, peppers until charred and blistered – careful with this: I set off my smoke detector! Open some windows I guess…). Remove onions from oven and set aside in medium bowl.
- Set oven temperature to 375 degrees Fahrenheit. Removed peppers from oven and let cool until safe to touch. Peel off skin with parring knife and slice peppers into thin strips. Mix peppers in with onions.
- Steam potatoes for 10-12 minutes until cooked through.
- Assemble quiche: layer half the potatoes on bottom of quiche pan sprayed in cooking oil, followed by half onion pepper mixture and half cheese. Repeat.
- Whisk eggs and milk together and pour over quiche.
- Bake for 35-40 minutes until cooked through. Let cool for at least 10 minutes before serving.
- While quiche is cooking, toss asparagus, oil, garlic powder, salt and pepper together and arrange on baking sheet.
- With 10 minutes left on quiche cooktime add asparagus to oven. Flip asparagus after 10 minutes when removing quiche. Let cook for 10 more minutes while quiche cools. Serve quiche and asparagus together and enjoy!
Makes 4 servings of quiche.
Carbs 30 g
Sugars 8 g
Fat 11 g
Protein 19 g
Fiber 4 g