Zucchini Pizza

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!

INGREDIENTS

  • 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

DIRECTIONS

  • 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!

NUTRITIONAL INFORMATION

Makes 8 “slices”.

Per slice: 100 calories, 8 g carbs, 5 g fat, 8 g protein, 2 g fibre

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Broccoli Apple Grapefruit Salad

I wanted a super light and juicy salad to accompany the dense savoury crispy garlic mint pressed tofu I made for dinner tonight. This salad worked great, beautifully contrasting the garlic and mint flavour with one of dill and mustard.

INGREDIENTS

  • 3 cups broccoli, bite-size pieces
  • 1 apple, chopped
  • 1 grapefruit, peeled and chopped
  • 1 tbsp olive oil
  • 1 tbsp grainy dijon mustard
  • 1/2 lemon, juiced
  • 1 clove garlic, crushed
  • 1 tbsp fresh chopped dill

DIRECTIONS

  • Microwave broccoli on high for 3 minutes. Chill in refrigerator for at least half an hour.
  • Combine olive oil, mustard, lemon juice, garlic and dill. Mix well.
  • Toss broccoli, apple and grapefruit in dressing.
  • Serve and enjoy!

NUTRITIONAL INFORMATION 

Makes 2 large servings.

Per serving: 202 calories, 30 g carbs, 10 g fat, 5 g protein, 7 g fibre

Crispy Garlic Mint Pressed Tofu

This was my first time pressing tofu, and wow, am I glad I did! It’s a keeper and has a solid place in my repertoire for when vegetarian friends come for dinner. I know some people aren’t a big fan of tofu’s spongy wet texture, so this is a great way to get away from that while still being able to enjoy the benefits of this inexpensive and lean source of protein. I’d almost describe the pressed tofu as having a chicken texture, in fact it quite looks like a thin strip of chicken when you cut into it.

INGREDIENTS

  • 1 package firm tofu
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
  • 1/4 cup packed chopped fresh mint

DIRECTIONS

  • Cut tofu crosswise into 4 slabs. Firmly blot each slab between paper towel to remove excess water.
  • To make marinade, combine all remaining ingredients and mix well.
  • Cover tofu on all sides with marinade and place on a plate. Cover with plastic and let sit for at least 30 minutes at room temperature or overnight in the fridge.
  • Heat large frying pan on medium-high heat.
  • Remove tofu from marinade and press off excess liquid with paper towels. Reserve marinade.
  • Arrange tofu flat in frying pan. Cover tofu with another frying pan, weighing upper pan down with a full kettle or large can of tomato sauce or beans.
  • Cook for 5 minutes, reduce heat to medium and cook for another 5 until well browned.
  • Flip tofu, press and cook until browned, about 7 minutes.
  • Place tofu on serving dish. Pour remaining marinade into pan, heat briefly and use it to garnish tofu.
  • Serve over rice, quinoa or another grain and enjoy!

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 330 calories, 6 g carbs (1 g sugar), 26 g fat (4 g saturated), 22 g protein, 1 g fibre

Lemon Ginger Chicken Stir Fry

This was one of those use up the leftovers in your fridge kind of stir frys. I wanted to keep it really light and low-calorie as I had eaten about half a Terry’s Chocolate Orange (thanks for nothing, Mom) yesterday afternoon and was feeling pretty guilty…

INGREDIENTS

  • 1 chicken breast
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 leeks, sliced
  • 2 baby bok choy, chopped
  • 1 red pepper, chopped
  • 1/2 lemon
  • pepper to taste

DIRECTIONS

  • Cut chicken breast into bite size pieces and cook in olive oil over medium heat until no longer pink, about 5 minutes.
  • Add garlic, ginger and leeks and stir for 3 minutes.
  • Add bok choy and peppers and cook until softened.
  • Turn heat off, squeeze in lemon juice and grind in pepper (I like to hammer it with TONS of pepper).
  • Serve over quinoa, rice or any other grain you like!

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 293 calories, 21 g carbs (8 g sugar), 11 g fat, 30 g protein, 3 g fibre