Archive for February, 2011
Vegetarian Paella Stuffed Eggplant
Feb 16 2011 by | Comments
Add to Recipe Box
Port of call Spain and a wonderfully fragrant dish of paella. I know paella isn’t usually made stuffed in an eggplant but I like taking a classic and giving it a new look. This dish is so good smelling right from the start when the hot water hits the saffron and it just gets better from there. Buen Provecho!
Kristy
Ingredients:
- 2 eggplants
- 3 tbsp extra virgin olive oil (from spain if you have it), divided
- 1/2 cup water
- 1/2 tsp saffron
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 cup short grain brown rice
- 2 cups vegetable stock
- 2 cups fresh baby spinach
- 1 cup chopped tomatoes
- 1 tsp smoked paprika (regular is ok too)
- 1 tsp sea salt
- 1/2 cup frozen peas
- 1/4 cup Homemade Breadcrumbs (make sure to use gluten free bread when making your breadcrumbs for a gluten free dish)
- 1/4 cup shredded Manchego cheese (or parmesan) – optional
- 1 lemon, cut into wedges (optional garnish)
Preparation:
- Heat the oven to 35o degrees.
- Cut the tops off of the eggplants and slice in half lengthwise. Pierce the cut sides with the tip of a knife several times being careful not to cut the outer skin.
Bake eggplants until insides are tender
- Brush the cut sides with 1 tablespoon olive oil and lay cut side down on a baking sheet.
- Bake 20-25 minutes or until the eggplants are tender inside.
Scoop out eggplant insides and chop
- Once cooled enough to handle, scoop out the insides and place the shells in an oven proof baking dish. Chop the insides into bite size pieces, discarding the seeds if you wish. Set aside.
Saffron steeping in boiling water
- In a small saucepan or microwave safe bowl, bring the water to a boil. Remove from heat and add the saffron. Set aside.
- Warm the remaining 2 tbsp olive oil in a large skillet or pan over medium-high heat and add the onion and carrot. Saute 5 – 7 minutes, until the onions begin to soften and turn translucent.
- Add the garlic and saute a minute more.
- Add the rice, stirring to coat with oil.
- Add the spinach, chopped eggplant and tomatoes and cook 2-3 minutes until the spinach is wilted.
- Add the vegetable stock, saffron water, paprika and sea salt. Stir, reduce heat to a simmer, cover and cook for 20-30 minutes or until most of the liquid is absorbed.
- Stir in the peas, cover and continue to simmer for about 5 minutes more or until the rice is tender.
- Remove from the heat.
Top stuffed shells with breadcrumb/cheese mixture and bake
- Spoon the rice mixture equally into the eggplant shells.
- Mix together the breadcrumbs and cheese (if using). Divide equally over the stuffed eggplant shells.
- Bake in the oven 15-20 minutes or until the cheese has melted and turned slightly brown.
- To serve, place one eggplant half on a plate and garnish with a lemon wedge.
Nutritional Info:
Makes 4 servings.
Serving size 1 stuffed eggplant.
Nutrients per serving: Calories: 448, Cal. from Fat: 133.5, Total Fat: 14.5g, Sat. Fat: 12.5g, Carbs: 71.5g, Fiber: 15.5g, Sugars: 10.5g, Protein: 13g, Sodium: 272.5mg, Chol: 0mg
Notes:
This dish is best served right away. You can store the leftovers in the fridge for a day or two but make sure to reheat in the oven for best results.
Homemade Hummus
Feb 15 2011 by | CommentsAdd to Recipe Box
I almost always have hummus in my fridge. I use it in place of mayo and nothing beats dipping some Baked Pita Chips in it. Truth be told you can find a couple of different healthy hummus brands at your local health food store but nothing is as good as homemade hummus.
~Sarah
Ingredients:
- 4 garlic cloves, minced
- 2 cans (15 ounces) chickpea (garbanzo) beans, drained and rinsed
- 2/3 cup roasted tahini
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup high quality extra virgin olive oil
- 1/2 tsp sea salt
Preparation:
- In a food processor or blender combine all the ingredients until smooth.
Nutritional Info:
Makes 3 cups.
Serving size 2 tbsp.
Nutrients per serving: Calories: 96.5, Cal. from Fat: 52.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1.5g, Sugars: 0g, Protein: 3.5g, Sodium: 16mg, Chol: 0mg
Notes:
Leftover hummus will keep in the fridge for up to 1 week.
I’m not shy when it comes to garlic so I prefer to make garlic hummus. You can easily make a bunch of varieties by simply adding a few ingredients to the base recipe. Here are some fun variations you can make:
Roasted Red Bell Pepper Hummus – add 1/4 cup of roasted red bell pepper to recipe
Sun Dried Tomato Hummus – add 1/4 cup of packed sun-dried tomatoes
Olive Hummus – add 1/4 cup olive tapenade or Greek pitted olives
Garlic Hummus - add an additional 3-5 cloves of garlic
Jalapeno Hummus – add half a seeded jalapeno or add the whole jalapeno for extra heat
Curry Hummus - add 2 teaspoons of curry powder
Homemade Gyros
Feb 14 2011 by | CommentsAdd to Recipe Box
Back when I lived in Michigan there was a restaurant called The Pita House. It was a Mom and Pop shop that served the best gyros EVER! I could have eaten there everyday! When I was pregnant with our son I made my husband take me back to Michigan just so I could have a gyro from The Pita House. Now, I’ll never be able to remake those delicious gyros but this recipe comes pretty close!
~Sarah
Ingredients:
- 1 1/2 pounds organic grass fed flank steak
- 1 medium onion, divided, 1/2 very finely chopped (or shredded) and 1/2 cut into thin slices
- 2 cloves garlic, minced
- 3/4 tsp sea salt
- 1 tsp dried ground marjoram (you substitute with thyme or oregano)
- 1 tsp dried ground rosemary
- 1/2 tsp black pepper
- 1 medium tomato, thinly sliced
- 4 Homemade Pita Breads, cut in halves, warmed if desired
- 1/2 cup Tzatziki Sauce
- 6 ounces feta cheese, crumbled
Preparation:
- In a small bowl mix together the chopped onions, garlic, sea salt, marjoram, rosemary and pepper.
Lay flank steak flat and top with onion mixture
- Lay your flank steak flat on a plate and top with onion mixture. Carefully roll your steak up and wrap in a plastic bag. Refrigerate for at least 2 hours, longer if possible (I let mine sit overnight).
Roll up the steak and place in a plastic bag
- After refrigerating your steak, remove from the plastic bag and place on a preheated grill.
- Grill your steak as desired. I prefer a well done steak so I ended up grilling it for about 15 minutes. Actually grilling time will vary depending on your grill.
- After grilling let your steak sit for about 5 minutes.
- Slice your meat thinly against the grain.
- To assemble your gyros add 3 or 4 slices of steak to a pita half. Add 2 slices of tomato and 3 or 4 slices of onion. Top with tzatziki sauce and feta cheese.
Nutritional Info:
Makes 12 gyros.
Serving size 1 gyro.
Nutrients per serving: Calories: 223, Cal. from Fat: 93.5, Total Fat: 7g, Sat. Fat: 3.5g, Carbs: 13g, Fiber: 2.5g, Sugars: 2g, Protein: 24.5g, Sodium: 315mg, Chol: 42mg
Notes:
Leftover gyro meat can be stored in an airtight container in the fridge for up to 2 days.
Traditional gyros are made by mincing lamb meat with chopped onions and herbs and then forming it to a stick which is either slow roasted on a grill or baked. While you can do this at home I chose to use flank steak, marinating it with the same herbs to get the traditional gyro flavor but with a faster cooking time.
Banana Split Muffins
Feb 12 2011 by | CommentsAdd to Recipe Box
One of my favorite Valentine’s Day memories is when my hubby, who can’t really cook, decided to make me a dessert as a surprise – it was a super yummy banana split. This year I’m surprising him (surprise honey!) with these delicious healthy banana split muffins!
~Sarah
Ingredients:
- 4 medium size ripe bananas, mashed
- 1 cup date sugar or raw coconut crystals
- 2 large eggs
- 1/2 cup olive oil
- 2 tsp vanilla
- 2 cups whole wheat pastry flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup chopped pecans
- 1/2 cup chocolate chips (I used Sunspire Grain Sweetened Chocolate Chips)
- 1/4 cup unsweetened dried cherries
- 1/4 cup no sugar added canned crushed pineapple, drained
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl add dried cherries and just enough water so that the cherries are covered completely by water. Let these sit until you’re ready to use them.
- Line a 12 cup muffin pan with paper liners and set aside.
Combine oil, date sugar, eggs and vanilla
- In a large bowl combine date sugar, oil, eggs and vanilla. Beat in bananas.
Stir in flour, baking powder and baking soda
- Stir in flour, baking powder and baking soda. Mix well.
Fold in pecans, chocolate chips, pineapple and cherries
- Lastly, fold in pecans, chocolate chips, pineapple and cherries (drained). Combine to evenly distribute.
Bake until muffin tops are golden brown
- Pour batter into muffin cups, filled to 3/4 full.
- Bake for about 30-40 minutes or until tops of muffins are golden brown.
- Remove muffins from the baking pan and let cool on a rack for about 20 minutes.
- Once muffins have cooled, serve topped with a spoonful of Yogurt Cheese if desired.
Nutritional Info:
Makes 18 – 20 muffins.
Nutrients per muffin: Calories: 180, Cal. from Fat: 72, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 25g, Fiber: 2.5g, Sugars: 12g, Protein: 2.5g, Sodium: 23mg, Chol: 21mg
Notes:
Leftover muffins can be stored at room temperature for 1-2 days. After that you can store them in the refrigerator for up to 1 week.
Broccoli Cheese Soup
Feb 11 2011 by | CommentsAdd to Recipe Box
Living in Chicago you almost have to be a soup lover. Take today for instance, it’s 10°F (-12ºC) outside and that is pretty much as warm (I use that term, warm, loosely!) as it’s going to get. Prior to hibernating in winter, I make a bunch of different soups and freeze them so I always have a warm meal ready when I need it. But by the time February hits and the deep freeze is in full effect, I need something just a little more soothing and for me that means broccoli cheese soup. There is nothing like that creamy, cheesy goodness to make you feel all warm and full inside, and who knew that making it was so easy?!
~Sarah
Ingredients:
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1/4 cup whole wheat flour
- 2 cups skim milk
- 2 cups reduced sodium chicken stock
- 1 carrot, shredded
- 1/2 pound broccoli, cut into flowerets
- 8 ounces cheddar, shredded
- sea salt and pepper to taste
Preparation:
- Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 7 minutes.
- Whisk in flour. Continue to whisk until it starts to smell “nutty” and loses its raw flour scent, about 2-3 minutes.
- Slowly whisk in milk, about a couple of tablespoons at a time (the flour mixture will remain thick during this time).
- Add chicken stock and bring to a simmer; simmer for 20 minutes.
Add remaining ingredients
- Add carrots and broccoli, simmer for another 20 minutes or until vegetables soften.
- Reduce heat to low, add cheese while whisking. Add salt and pepper to taste and ENJOY!
Nutritional Info:
Makes approximately 8 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 183, Cal. from Fat: 99.5, Total Fat: 11g, Sat. Fat: 5g, Carbs: 11g, Fiber: 1.5g, Sugars: 4g, Protein: 11g, Sodium: 250.5mg, Chol: 32.5mg
Notes:
Any leftover soup can be stored in an airtight container in the fridge for 2-3 days or in a freezer safe container in the freezer.
Wet Burritos
Feb 10 2011 by | CommentsAdd to Recipe Box
I love wet burritos. There used to be a little bar & grille that I went to when I lived in Michigan that had the best burritos ever! I was so excited to see if I could come up with a good tasting wet burrito and it worked! Even my hubby, who swore he didn’t like burritos went back for seconds! While this does require a bit of work it is very much worth the effort! You can also do all the prep work a few days before hand and whip this up in no time for a yummy dinner or lunch!
~Sarah
Ingredients:
For the filling:
- 1 pound organic grass fed lean ground beef (you can also use lean ground turkey)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 can (4.5 ounces) diced green chile peppers
- 1 can (16 ounces) non fat vegetarian refried beans
For enchilada sauce:
- 2 cups low sodium chicken broth
- 4 tbsp chile powder
- 1 tsp ground cumin
- 2 tsp garlic powder
- 3/4 tsp sea salt
- 1 pinch ground cinnamon (less than 1/16 tsp)
- 3 tbsp plus 1/4 tsp whole wheat flour
- 2 tbsp olive oil
- 1 can (15 ounces) no salt added tomato sauce
For the burritos:
- 6 (12 inch) tortillas
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 2 cups shredded low fat mexican cheese
- 1/2 cup chopped onions
Preparation:
For the filling:
- Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease.
- Add the onions to the ground beef and cook until onions are translucent. Add in garlic, cumin, salt and pepper. Stir to combine.
- Stir in green chilies. Turn off the heat but keep warm.
Ground beef mixture
- In a small saucepan heat the beans on medium heat until warm. Remove from heat and keep warm.
For enchilada sauce:
- Add the oil to a medium saucepan and heat on high. When the oil is hot, reduce the heat to low and add the flour.
- Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in until fully mixed.
- Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir until fully mixed.
- Add the cumin, garlic powder, salt, cinnamon and tomato sauce, stirring after each addition. Bring to a boil as you continue to stir.
- Once boiling, stir and cook for 3 to 5 minutes. Remove from heat.
For the burrito:
- Preheat oven to 350 degrees.
Beans, meat, lettuce, onions and cheese added to tortilla
- Place a tortilla on a flat surface and spoon 1/2 cup of refried beans onto the center. Top with 1/3 cup ground beef mixture. Add lettuce, tomato, onion and cheese to your liking.
Place burritos in glass baking dish
- Next you need to roll your burrito. If you don’t know how to roll a burrito simply follow the directions here. Place burritos in a 9 x 13 glass baking dish.
Top with cheese
- Top the burritos with remaining cheese and pour the enchilada sauce over top.
Pour enchilada sauce over the burritos
- Bake for 25-30 minutes. Remove individual burritos from dish and serve with lettuce and sour cream.
Nutritional Info:
Makes 6 burritos.
Serving size 1 burrito.
Nutrients per serving: Calories: 384, Cal. from Fat: 144.5, Total Fat: 15g, Sat. Fat: 5.5g, Carbs: 36.5g, Fiber: 6.5g, Sugars: 4.5g, Protein: 26.5g, Sodium: 548.5mg, Chol: 41.5mg
Notes:
These burritos save really well. Simply wrap each leftover burrito in aluminum foil and place in the refrigerator. To reheat, place burrito (still in the foil) in the oven at 350 degrees for about 20 minutes.
Homemade Cioppino
Feb 09 2011 by | CommentsAdd to Recipe Box
One of my favorite things to do is hunt through thrift stores looking for ‘treasures’. That usually means an interesting looking dish or an old cookbook. Recently I found an old cookbook of Mediterranean cooking and came across this recipe for Cioppino or fish stew. I don’t eat meat but I do eat fish or seafood. I don’t know what that makes me…maybe a confused vegetarian? Anyway, I had never had Cioppino so I decided to give it a try. Thank you thrift store cookbook for giving me this wonderful recipe. It was really easy and so good. With just a little alteration of ingredients to eliminate some unhealthy ingredients and to customize it to my taste this became one of my favorite dishes in no time. If you like seafood you have got to give this stew a try. Use your favorite fish or seafood to customize it for yourself.
Kristy
Ingredients:
- 2 tbsp olive oil
- 1 stalk celery, chopped
- 1 onion, diced
- 2 cans (15 ounces each) no salt diced tomatoes
- 2 cups clam juice
- 1 cup white wine
- 2 cloves garlic, crushed
- 1 lemon, juiced
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1 cup crab meat, diced
- 1 cup white fish, cut into bite size chunks (halibut works well)
- 1 cup raw shrimp, de-veined and tails removed
- 1 cup clams, diced
- 1 cup scallops
- 1/4 cup flat leaf parsley, chopped
Preparation:
- In a large pot, on medium-high heat add the olive oil and saute the celery and onions until soft, about 10 minutes. Add the garlic and saute 2-3 minutes more. Reduce heat to medium.
Add the wine and reduce by half
- Pour the wine into the pot (carefully) and let reduce 4-5 minutes or until about half the liquid is absorbed.
Simmer the broth 15 minutes or so
- Add the rest of the ingredients except the seafood and parsley and return to a boil. Simmer on low 15 - 20 minutes.
- Add the shrimp, scallops and fish. Simmer covered about 5 minutes and then add the crab and clams. Cover and simmer another 5 minutes.
- Turn off the heat and add the chopped parsley.
- Ladle into bowls and serve with a chunk of crusty whole grain bread.
Nutritional Info:
Makes 8 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 172.5, Cal. from Fat: 50.5, Total Fat: 5.5g, Sat. Fat: .5g, Carbs: 3.5g, Fiber: .5g, Sugars: .5g, Protein: 20g, Sodium: 454.5mg, Chol: 75mg
Notes:
Traditional Cioppino is made with clams, mussels or oysters in the shell. You can do this if you wish but I like the convenience of using just the shellfish meat.
Leftover stew can be stored in an airtight container in the fridge for up to 2 days.
Chocolate Zucchini Muffins
Feb 08 2011 by | CommentsAdd to Recipe Box
Do you know someone who likes chocolate but doesn’t like to eat their vegetables? This might not be the best way to eat vegetables but I always say to do whatever works. These chocolate muffins have shredded zucchini in them and if you are trying to hide the green stuff, you can shred it finely and no one will be the wiser.
Kristy
Ingredients:
- 1 cup raw coconut crystals or date sugar
- 1/2 cup brown rice syrup or coconut nectar
- 1/3 cup sunflower or other neutral flavor oil
- 1/3 cup Naked Apple Butter
- 1/4 cup plain unsweetened kefir or yogurt
- 1 whole egg plus 1 egg white
- 2 tsp vanilla extract
- 2 cups whole wheat pastry flour
- 1 cup spelt flour
- 3/4 cup dark unsweetened cocoa powder (you can use regular unsweetened cocoa powder but the muffins won’t be as dark and rich looking)
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (packed) zucchini, shredded
- 1/2 cup chocolate chips (I used Sunspire Grain Sweetened Chocolate Chips)
- 1/2 cup walnuts, chopped (optional)
- 2 cups boiling water
Preparation:
- Heat the oven to 350 degrees.
- Lightly spray 2 muffins pans (24 muffins) or use paper liners.
Mix wet ingredients with the coconut crystals and syrup
- In a large bowl mix coconut crystals, brown rice syrup, oil, apple butter, kefir, eggs, and vanilla extract until blended. Fold in the shredded zucchini.
Thoroughly combine the dry ingredients
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Mix in half the dry ingredients to the wet ingredients
- Stir in half the flour mixture to the wet sugar mixture, blend and then stir in half the boiling water to that and gently fold until mixed in.
Mix in half the water
- Stir in the remaining flour, blend and then stir in the remaining water, folding until all the water is throughly blended in. The batter will be rather thin.
- Fold in the nuts if using, reserving 2 tbsp.
- Spoon into prepared cupcake pans. Top evenly with the chocolate chips and reserved nuts.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, cool 5 minutes in pans and then remove muffins to a rack to cool.
- When completely cooled store in an airtight container.
Nutritional Info:
Makes 24 servings.
Serving size one muffin with walnuts.
Nutrients per serving: Calories: 173, Cal. from Fat: 52, Total Fat: 5.75g, Sat. Fat: 1g, Carbs: 25g, Fiber: 3.6g, Sugars: 10g, Protein: 3.6g, Sodium: 180mg, Chol: 9mg
Notes:
These cupcakes keep best when stored in the refrigerator. They will keep for up to 5 days.
They also freeze really well too. Place cupcakes in freezer safe bags and place in the freezer. Remove cupcakes from freezer about 1 hour before use and thaw at room temperature.
Chili with Bulgur and Beans
Feb 07 2011 by | CommentsAdd to Recipe Box
What to make during a blizzard when getting to the store for ingredients is impossible? Chili, and it really hits the spot after spending several hours shoveling out the driveway. Actually, chili is great anytime and I like to serve it so many different ways that it never feels like I am eating the same thing twice. Hot bowls served with a chunk of crusty whole grain bread, spooned over polenta, over salad greens with cheese and crushed tortilla chips or as chili mac with cooked pasta shells. Don’t wait for a blizzard to try it.
Kristy
Ingredients:
- 1 cup Sweet Heat Chili Sauce
- 1 onion, chopped
- 1 red or green bell pepper, chopped
- 2-3 cloves garlic, minced
- 4 tbsp tomato paste
- 1-2 tbsp cumin, to taste
- 2 cans (15 ounces each) no salt added diced fire roasted tomatoes
- 6 cups low sodium vegetable broth
- 1 cup bulgur
- 1 can (15 ounces) no salt added kidney or pinto beans, drained
- 3 cups vegetables of your choice, diced (I used zucchini, carrots, corn, parsnips, and spinach. Other good options would be green beans, sweet potato, eggplant, squash, or cauliflower, etc.)
Preparation:
- Place the oil in a large soup pot over medium high heat. Add the onions and bell pepper. Cook until the onions are soft about 4-5 minutes. Add the garlic and cook another 2-3 minutes.
Cook onions and peppers
- Stir in the tomato paste, cumin and chili sauce. Stir to combine.
Add vegetables, diced tomatoes and vegetable stock
- Add the vegetables (except spinach if using), tomatoes and stock. Bring to a boil, reduce heat to a simmer. Cook 15-20 minutes or until the vegetables are tender.
- Add the bulgur and cook at a simmer, stirring occasionally (you may have to turn up the heat after adding the bulgur to bring chili back to a simmer and then reduce again as necessary).
Add spinach if using
- Once the bulgur has cooked, about 10 – 15 minutes add the beans and spinach (if using) and cook another 5 minutes. If the chili looks too thick add a little more vegetable broth.
- Spoon into bowls and serve.
Nutritional Info:
Makes 8-10 servings.
Serving size 2 cups.
Nutrients per serving: Calories: 122.5, Cal. from Fat: 17, Total Fat: 1.5g, Sat. Fat: 0g, Carbs: 21.5g, Fiber: 6g, Sugars: 6.5g, Protein: 5g, Sodium: 47mg, Chol: 0mg
Notes:
This chili freezes really well but you may need to add a little broth if it appears too thick when reheating.
Chocolate Caramel Fruit Pizza
Feb 05 2011 by | CommentsAdd to Recipe Box
No Superbowl party would be complete without pizza but this isn’t the pizza you might expect. There’s no delivery or box from the freezer here. This pizza has a crispy crust sweetened with coconut crystals and topped with a chocolate caramel sauce, fresh fruit and a dusting of shredded coconut.
Kristy
Ingredients:
- 15 inch Homemade Pizza Dough
- 1 tsp olive oil
- 1 tbsp raw coconut crystals or date sugar
- 1/2 cup plus 2 tbsp chocolate chips (I used Sunspire Grain Sweetener Chocolate Chips)
- 1/4 cup raw honey or coconut nectar
- 2 tbsp milk (I used oat milk)
- 1 tbsp coconut oil
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1 cup diced fruit of your choice (I used strawberries, bananas, blueberries, pineapple, kiwi and blueberries)
- 1 tbsp finely shredded unsweetened coconut
Preparation:
- Preheat oven to 450 degrees.
- Press the pizza dough into the pan. You want a very thin crust so you may not need all of the dough.
Rub the dough with olive oil and sprinkle with coconut crystals before baking
- Rub olive oil evenly over the dough and sprinkle with the coconut crystals.
- Bake for 15 minutes or until the crust is crispy. Remove from the oven.
Bring honey, milk and coconut oil to a boil over low heat
- While the crust is baking make the caramel by placing the honey, milk and coconut oil in a small sauce pan over low heat. Slowly bring to a boil stirring often. This needs to be done on low heat so the milk doesn’t curdle.
- Simmer for about 5 minutes or until the caramel just starts to thicken.
- Turn off the heat and stir in the vanilla and sea salt.
Stir in chocolate chips until the sauce is smooth
- Add the chocolate chips and stir to combine.
- Spread the chocolate mixture, reserving 2 tablespoons, evenly over the pizza crust.
- Top with fruit.
- Place the reserved chocolate sauce into a plastic storage bag (I use a freezer bag because it is thicker) and cut a very small piece off one corner. Squeeze the chocolate sauce down to the cut tip and drizzle the sauce over the fruit pieces.
- Top with the coconut, cut and serve.
Nutritional Info:
Makes 12 servings.
Serving size 1/12 of pizza.
Nutrients per serving: Calories: 137, Cal. from Fat: 41.5, Total Fat: 4.5g, Sat. Fat: 2.5g, Carbs: 22.5g, Fiber: 2.5g, Sugars: 10g, Protein: 3g, Sodium: 119mg, Chol: 0mg
Notes:
While leftovers can be stored in the fridge this pizza is best served right after making it.
