Chili Spice Sweet Potato Fries

Are you a meal person or a snack person? I’ll admit, I am a total snack-a-holic. I prefer multiple appetizers over the whole meal. And my body just craves a bite every couple of hours.

Sometimes, this snack-a-holic craves something crispy, warm, spicy, and dense. These Chili Spice Sweet Potato Fries fit the bill. Yes, they require some prep and some patience. But trust me – they’re so worth it. The fries themselves are amazing, but you DON’T want to miss out on the chipotle mayo because that is what really brings this over the top.

If you’re not a snacker, you should know that these make a great side-dish too, maybe to a good burger or taco. Or how about making it for a game night, or better yet a games night!

Time to bust our your sheet pans and preheat that oven because your mouth can’t wait to meet these Chili Spiced Sweet Potato Fries.

This recipe is vegan and gluten-free

Ingredients

Chili Spiced Sweet Potato Fries

  • 1 Large Sweet Potato
  • 1 TBSP Extra Virgin Olive Oil
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 4 Cloves Garlic, Minced
  • Salt
  • Cilantro

Chipotle Mayo

  • 3/4 CUP Mayo
  • 1 TBSP Hot Sauce (I used Franks Red Hot)
  • 1 TSP Garlic Powder
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 1/4 TSP Chipotle Powder
  • Juice from 1 Lime

Directions

Preheat your oven to 425, and prepare a sheet pan with parchment. Cut your sweet potato into fries and add them to the pan. Once on the pan, drizzle the olive oil, and sprinkle on the chili powder, paprika, and minced garlic. Massage onto the fries. Bake at 425 for 30-35 minutes.

While those are baking, combine all the ingredients for your chipotle mayo. Use vegan mayo, if thats your preference of course. I like to make the sauce right away, which gives the flavours a chance to mingle for a while.

Once the fries are done, bring them out of the oven and let them cool for a couple of minutes. When you are ready to plate them, top with salt and fresh cilantro.

Not a fan of cilantro? Swap for green onion! Those would be good too, but I do love the combination of the spices with the lime and cilantro. Either way, you’ll love this recipe. These are the best sweet potato fries ever. Just wait – you’ll agree.

These fries are a total flavour-bomb, but there are some health benefits to sweet potato too! Sweet potatoes are high in B vitamins, vitamin C, and fibre. That means that even though these fries are dense and delicious, they are also great for digestion!

I would love to see your take on these fries – don’t forget to tag me on Instagram when you post your batch!

Chickpea Vegetable Curry

Everyone has their comfort food – that dish they turn to when they’re feeling especially worn down or in need of something cozy. That dish, for me, has not changed for the past 4 years; every time I’m in that mood, I always make my Chickpea Vegetable Curry.

Curry isn’t one of those dishes I have nostalgic ties to. We didn’t grow up on it as kids – it something I was even introduced to in my childhood or teens. Actually, my love for curry began on a trip about 10 years ago to Thailand. I was introduced to all different types of curry, and other ingredients I had barely known before. It sparked my tastebuds, and I haven’t looked back since!

Despite having relied on this meal heavily (and I mean HEAVILY) over the past few years, I haven’t shared it. In my mind, I guess I just thought, “no one cares about your boring EASY curry Jen!!!”. But then I realized, a quick, super yummy, warm but not too spicy, easy to throw together curry is exactly what the world needs. So here we are.

The great thing about curry is that we all have our own special ways of making it. I think I add some touches that really might charm you – and your tastebuds – so I hope you’ll try it out!

Like almost all of my recipes – this is easy. There is some prep work involved, but the rest is pretty straightforward and hands-off. It’s great to put together if you’ve had a long day, and you really just want to throw a healthy meal together that is basically just going to cook itself.

This recipe is gluten free and vegan

Ingredients

  • 1 can chickpeas, soaked and drained
  • 2 cups vegetable broth
  • 1 can full-fat coconut milk
  • 3/4 cup carrots, diced
  • 1/4 purple onion, diced
  • 3/4 cup zucchini, diced
  • 1 can water chestnuts
  • 1/3 cup frozen peas
  • 3 cloves garlic, minced
  • 1 thumb of ginger, minced
  • 1.5-2 TSP red curry paste, to preference
  • 1 TBSP Coconut Oil
  • 1 lime, quartered
  • Green Onion and/or cilantro, to garnish

Directions

Start with a medium-sized pot, and set the stovetop to medium temperature. Melt the 1 TBSP coconut oil. Add in carrots and onion, and stir for about 3-4 minutes. The carrots should be starting to cook through. Add the zucchini, minced garlic, minced ginger, and stir for another 2 minutes.

Then add your curry paste, chickpeas, water chestnuts, coconut milk, and vegetable broth – yep, all at once. Throw ’em (not literally) all in! Turn the stovetop down to medium-low, and let simmer for 25 minutes. You know, give those flavours some time to dance together. After 25 minutes, mix in your frozen peas and turn the stove off.

Now this curry is ready to serve! But wait – this last step is so small, and so crucial. Garnish with green onion or cilantro, if you like it – but this is the crucial part: squeeze in some lime!

Trust me on this one – this step perfectly tops off all of the other flavours. You can squeeze an entire lime into the pot, but I like to take the quarter pieces and squeeze them in once the soup is in a bowl.

A little black pepper never hurt either, so don’t be afraid to crack some of that on top. Brace yourself – this is gonna be amazing!

Now as you can see, I’ve added something a little extra to my dish here and I highly recommend it as a curry side-kick: sourdough bread! Perfectly toasted, AMAZING for dipping.

One more tip: don’t be shy with that curry paste if you want to go all the way. I usually put in between 1.5-2 tsp, but you can totally add in 2-3 if that’s more your thing.

There’s nothing better than making a batch of this for dinner and enjoying leftovers for lunch! There’s something about this Chickpea Vegetable Curry that’s even better the next day.

This Chickpea Veg Curry is all about taste, but the nutritional benefits are clear too: lots of fibre, chickpeas provide essential amino acids, the garlic is antimicrobial, and the full-fat coconut milk provides a satiating mouthful of healthy fats.

This recipe is really near and dear to my heart, so if you decide to try it definitely let me know! Tag me on Instagram, or comment below and let me know what you thought.

I’m also curious to know if you ever make curry as well, or if you have a favourite kind! Feel free to share.

Enjoy this Chickpea Vegetable Curry! I know I will be!

Buffalo Chickpea Patties

Never has a recipe been more anticipated on SSW than this one. It might be because you’ve seen me making it on Instagram for the past year…. a lot. for the longest time, it’s been my best kept secret! But today, I’m spilling the details!

Here’s how it all started: Hot For Food released the recipe for the Cauliflower Burger and everyone went berserk – me included. I started making it a regular thing, but M wasn’t having it.

thumb_IMG_3365_1024

You see, M doesn’t do so well with cruciferous vegetables. I was eager to have him indulge with me, and knew I had to come up with something. I didn’t explore any other bases – I knew chickpeas would be it. I enjoyed using them as a main ingredient in Chickpea Nuggets, so a patty was bound to be an easy transition.

Over time, this recipe became it’s own entity, drawing inspiration from Hot For Food’s (amazing!) recipe, while also becoming it’s own amazing entity.

Fast forward and we now eat these Buffalo Chickpea Patties at least once a week (but more often twice, yes they’re that good!). The best part is it works so well because we can both enjoy them in our own unique ways. Matthew often has his on a gluten free bun (with all the fixin’s) and I enjoy mine on a bed of greens. But truly, it makes an amazing addition to any plate. But you’ll have to find that out for yourself!

facetune_11-01-2019-13-02-51

 

This recipe is gluten free and vegan – makes 4 patties.

Ingredients –

Patties

  • 1 can of chickpeas, drained and rinsed
  • 1 TBSP EVOO
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt

Coating

  • 3/4 cup brown rice flour
  • 1/2 cup + 2 TBSP water
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano

Buffalo Sauce

  • 2/3 cup cayenne hot sauce (Frank’s or generic brand)
  • 1 TBSP vegan butter, melted

Directions –

Preheat the oven to 415 F and line a baking pan with parchment paper. In a food processor or small blender, mix the chickpeas and tbsp of olive oil until almost smooth. Then in a separate small bowl, mix the coating ingredients, pouring the water in slowly to ensure it mixes well. It shouldn’t be too liquidey, but more of a paste, so that the coating holds well to the patty. If it’s too runny, add a bit more flour.

Scoop out the chickpea mixture and create 4 equally sized patties. Drench each patty in the coating mixture and lay on the baking pan. Put in the oven for 20 minutes. Mix ingredients for buffalo sauce, if you haven’t already. After 20 minutes, remove from the oven to coat in buffalo sauce (you can drench or use a spoon to apply) and then flip the patties. Place back in the oven for another 20 minutes.

After 20 minutes, remove the patties from the oven and allow them to cool slightly before serving.

thumb_IMG_3393_1024

 

While these beauties are doing their second half of cooking is the perfect time to prep your plate. That might mean getting the buns ready, or laying your salad base – whichever way you decide, you’ve made the right decision.

These patties are good anywhere, anytime, anyhow.

thumb_IMG_3369_1024

 

I can’t wait to see you guys enjoy this plant-based beauty!

As you guys know, I love seeing your recreations! So don’t forget to tag me in them on Instagram! 

Happy eating babes!

Black Bean “Meatballs”

I am going to remember this recipe forever. Why? Because it’s the very last recipe I will have made with my beloved food processor! Well, at least for a little while.

I promised to create one more recipe before I start my travels for the next few months. I wanted to do it for you, but I also wanted to do it for me. The kitchen will always be my place of peace – and even though now my tools will be extremely basic and my kitchen outside, I promise to still bring you some goodies along the way.

That aside, lets get back to the recipe. I think you guys are really going to like this. It has all of the heartiness of a mouthful of meatball on a totally plant-based level. They are also just moist enough – not enough to be gummy in the center, but still the absolute opposite of dry.

The flavor is there but it’s also mild, making it a great addition to any kind of pasta – or not. I tried a batch of these on crunchy romaine lettuce with some dressing and I loved them just the same. I hope you do too.

blackbean1

This recipe is vegan and gluten free

Ingredients

  • 1 can of black beans, drained and rinsed
  • 1 tsp chia seeds
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, finely diced
  • 3 tbsp tomato sauce
  • 1/8th tsp oregano
  • 1/2 tsp extra virgin olive oil

Directions

In a small fry pan saute the onion and garlic in olive oil on medium until translucent. You’ll want to do this prep work far enough ahead of time to let it cool before you go ahead with the rest of the recipe – at least 30 minutes.

Preheat your oven to 375. Once the onion and garlic have cooled, add those and all remaining ingredients to a food processor. Set on medium and mix until half smooth/half still chunky so that you can have some texture in your meatballs.

On a parchment lined baking tray form golf-ball sized balls with the black bean mixture. Bake in the oven for 30 minutes. After 30 minutes remove from the oven and allow to cool for a minute or two.

Serve up with whatever you enjoy – I chose zoodles and a garlic tomato sauce.

blackbean2

Pro tip: Eating these with pasta and tomato sauce? Simply use the tomato sauce as both an ingredient in the meat balls and a sauce for your dish!

They are mild in flavour, wild in texture, and overall enjoyable. They are also super versatile in terms of combining them with other ingredients to make a meal. But if you’re dying to get your tastebuds tingling, you could sub hot sauce for some of the tomato sauce, or add red pepper flakes into the mix.

blackbean4

As for my food processor, my sister is going to be “looking after it” while I’m away. I hope she gets some use out of it over the next couple of months. I hope that it somehow inspires her to make something new, or sparks some kind of creativity in the kitchen for her. If she feels like following a recipe, I do have one in mind…

This is a recipe I am dying to see you guys make, so when you do don’t forget to share with me on Instagram! I’m really active on there and I love connecting with you.

Chat soon!

 

3 Plant-Based Breakfast Ideas

We all go through a rut in our eating routine, don’t we? It can be hard to find inspiration to keep our meals exciting, so why not let me help you out?

Check out this video for 3. AWESOME. Plant-based breakfast ideas! They are all super tasty, but still simple and easy to throw together in the morning!

 

Which one would you eat first?

IMG_7348

Plant Powered Pizzas – “Not-so-classic Margherita” 

Hello you all! Yes, I know this post is late – as it has normally been Plant Powered Pizza Friday – but this week, it just wasn’t working for me.

If you follow me on Instagram, you already know why: Friday’s pizza was… mediocre at best. Heck, I’m being too easy on it: it was awful.

It looked great, but taste-wise, there was nothing redeemable about it. The crust was bland and gummy, the sauce texture was completely off, and the toppings just didn’t work. It was a fail.

But you know what? Fails happen. That’s life. And I didn’t want to bring you all anything less than my best, because that’s what I’m all about here on Standing Strong Wellness!

I think it’s really important that you guys know that not everything I make works out. There are a lot of trial runs, and tons of misses. I like to think of it as all part of the fun.  Making new dishes is a creative process, and sometimes the end result is no good.

After that, I just needed to take a step back. Why hadn’t it worked out? Maybe, just maybe, I was trying too hard. I needed to make the pizza I was meant to – the one I could actually see myself devouring on a Friday night watching movies.

I have always loved a good Margherita pizza. They are so simple and classic. But one thing about me – I can’t eat classic. I can’t do cheese, or gluten …. the staples of pizza for some!

So I bring to you my version: the Not-so-classic Margherita. Think of it as my twist on an old favourite.


This pizza is dairy free, gluten free, and vegan.

Ingredients:

  • Pizza crust of your choosing (Care Bakery wins this one again)
  • One small container pizza sauce
  • Daiya Provolone or cheese/”cheese” of your choosing
  • 2 beautiful, ripe tomatoes, sliced
  • 1/2 cup balsamic vinegar
  • 6-8 fresh basil leaves
  • 2 garlic cloves, minced

Directions : Get pizza crust ready – whether that means thawing or precooking it, or simply putting it on your pizza pan. Spread pizza sauce and minced garlic evenly across crust. Take sliced tomatoes and put them in a bowl with the 1/2 cup of balsamic. Allow the tomatoes about five minutes to soak up some of the vinegar. Then layer them on the pizza with basil leaves and Daiya Provolone, or cheese/”cheese” of your choosing.

It has been fun going through the nutrients of each pizza with you guys, but I would like to do something different for this final post: I’m going to leave you guys with some key takeaways when it comes to creating your own pizza masterpiece

  1. Avoid sensitivities and intolerances. I know this seems so simple – but I also know a lot of people will eat still a wheat crust or a cheese that doesn’t agree with them even though they know there will be consequences! I hope if this series has shown you anything, it’s that your options are limitless. You can add cheese, or not. Or add nut cheese. Or another plant based cheese. You can get a crust that suits your needs. Nothing has to go on it you don’t want or need! You are worth a good, quality, feel-good pizza.
  2. Bring on the veggies! If you enjoy it, try it on a pizza. In this series you’ve seen me put sweet potato, asparagus…. even radishes on pizza! If you enjoy it outside a pizza, you might just like it on one. So load up!
  3. Get creative. Making food shouldn’t always feel like work – sometimes it should be just plain fun. Making pizza brings me back to “make your own pizza” night from my childhood version – and you can still do the same, but you know, suited to your more mature tastes (or not – see recipe for PB&J pizza here ) . The possibilities are seriously endless.
  4. Watch out for sugar! And I’m not talking about the pineapple on your pizza (I’m team pineapple by the way). It will hide in your crust, in your toppings – and very often it will hide in your sauce! So keep an eye out for this. You don’t need it – you’re sweet enough.

 

IMG_1026.JPG
A few of the highlights 

I hope you guys have enjoyed this series. It’s been an amazing experience and I really do feel like I’ve learned so much. I hope in any small way I have inspired you to get out of your comfort zone (even just a teeny, tiny bit)!

Moving forward, I have big dragons to slay. A book in the works. A school to graduate from. And plenty more awesome posts to bring you on this blog.

Stay tuned!

 

 

 

 

 

Raw Veggie Rainbow Pizza

Hey all you wonderful, amazing, super cool people.

I found out last weekend that one of my best friends in the whole world is having a baby! I am beyond excited for her. I mean, I’ve never seen her so happy.

It’s really cool watching all the people I am close to in my life pass through these amazing milestones in life, and I am blessed to find joy in their joy. I really am at that age where everyone I know it getting married and having babies.

And I’m over here like damn, this is the first year I actually did my taxes on time!

Jokes aside, I am growing up too in my own ways. And as I may have mentioned in my last update, I just passed my 28th birthday (gasp!). It is important, even this early in life, to take care of myself, so I can be better down the road.

Getting an adequate intake of raw fruits and vegetables can play an important role in that. You know, when you cook fruits and veggies, they change slightly, and many of them lose some of their vitamins or enzymes once processed in any way with heat.

Now, that’s not to say that oven baked veggies are worthless because we all know they’re not – they’re still delicious and nutritious.

But yes – some nutrients can be lost. So with that in mind, I’m betting most of us could up our raw fruit and vegetable intake! How about giving this pizza a try?

This pizza is gluten free, dairy free, and nut free

Putting up a recipe for this is almost silly, as it is so so simple. Really, it’s an idea that I’m sharing – feel free to flex with this as you will! The focus here is bright colors in variety.

Ingredients

  • 1 pizza crust (gluten free if preferred)
  • 3 heaping tbsp beet hummus
  • 4 radishes, thinly sliced
  • 9 small tomatoes, halves
  • 1/4 red pepper, diced
  • 1/4 cucumber, thinly sliced
  • 1/2 an avocado
  • 4 leaves fresh basil, chopped
  • handful of chopped lettuce
  • Sprinkle of salt, pepper, and hemp seeds

Directions : Preheat the oven to the instructions on your pizza crust. I used the same crust as I did last week – the one from Care Bakery here in Calgary, as it has been my favourite so far!

Once the crust is cooked, spread the beet hummus over it. Layer raw vegetables on top, and finishing with a sprinkle of salt, pepper, and hemp seeds.

Now, where do I start with all the goodness in this pizza?

Tomatoes are super high in vitamin C – I know your mind typically goes to citrus fruit and to most this comes as a surprise! Vitamin C is amazingly multi-purposeful ; it is an antioxidant, anti-inflammatory, and antihistamine. Avocado has lots of potassium, which is an electrolyte used to conduct electrical impulses in your body. Cucumbers contain antioxidants, which help to combat free radical damage in the body. Bell peppers contain vitamin B6, which supports the production of red blood cells. The basil in this pizza really pulls it all together flavour-wise. It also contains manganese, which is needed to manufacture collagen – this is especially important for your skin.

And the beet hummus well, not only is it beautiful, but beets also help the body produce nitric oxide, which helps to increase blood flow. More blood flow = more oxygen to your organs and muscles!

With one pizza left in this series the pressure is ON! What do you guys think I should do? I have to say, it’s been awesome eating pizza every week!

If you love nutrition tips and healthy recipes, follow my blog so you can be notified when a new post goes up!

Enjoy your pizza!

Plant Powered Pizzas – “Just Thai It”

Guys – it’s gonna be a good day. Know how I know?

Because Chef’s Table is back on Netflix!

When I began this venture of falling in love with food, I also started watching season 1 of this show. To say that these Chefs are an inspiration is an understatement. They are incredible – and I can feel their passion through the clips of each episode. For those of you who haven’t seen it, each episode is a profile of a different chef – showcasing their journey from start to finish.

Whether you are into playing with food or not – watch it! You never know what just might happen.

So before we get to the main course, one more quick little story: I went to the grocery store to pick up a few items for this pizza the other day – I had it all planned in my head. But when I got to the section for the crust I planned to buy, they were ALL GONE. 

I was momentarily devastated. But I told myself, don’t you worry miss, when there’s a will there’s a way!

On a hunch I popped by the gluten free section and noticed that the freezer had more crusts to choose from – great, I needed gluten free anyways!

I took notice of one made by a local bakery called Care Bakery – their crust is nut, egg, and gluten free. I’ve never tried their products but I’ve definitely heard of them before – and one thing that came to mind what that I know that they were gluten free before it was cool. Given that, I felt assured that they had tons of time to perfect the recipe.

I bought the pizza crust frozen, and I couldn’t get the pizza crust home right away, so it began to soften. As it unfroze, the most amazing smell began to come from this crust. A real enticing, bready smell. I have to say, it was impressive.

This pizza is dairy free and gluten free. However, this pizza is a little bit different, as I have decided to dedicate this one to my meat-loving boyfriend, for whom I put chicken on the pizza this week. Vegan/vegetarian friends, feel free to substitute tofu, or chickpeas – as I often do in my regular curry dishes.

Ingredients 

Thai Sauce

  • 1 can organic coconut milk
  • 1 /2 tsp red curry paste
  • 1/2 tsp miso paste
  • 2 garlic cloves
  • 1 tbsp corn starch

Pizza

  • 1 pizza crust – I used a thawed one from Care Bakery (gluten free, dairy free)
  • 1 cup chopped chicken breast
  • 1/4 a thinly sliced onion
  • 1/4 red pepper, cut into strips
  • 1 grated carrot
  • handful of cilantro, chopped
  • handful of chopped peanuts, toasted

Directions

Preheat the oven following directions on your pizza crust packaging.

In a small saucepan, add coconut milk, red curry paste, miso paste, and two garlic cloves. Mix well and bring to a simmer. Then, add a bit of water to one tablespoon of cornstarch, and add to the saucepan to thicken the sauce up. Once it is thickened up, let it cool.

Once the sauce is cool, add it to the pizza crust. Top with chicken, onion, and pepper. Bake in the oven following the directions on your pizza crust packaging. Once the pizza is done, take out of the oven and top with chopped cilantro, grated carrot, and chopped peanuts.

Now you know… I like big pizza slices as you can see!

This pizza is warm and comforting, yet fresh, with just the right amount of spicy. Benefits of this yummy-ness include selenium in the chicken, which supports the body in making thyroid hormones. There is phosphorus in the onion, which the body needs to make healthy bones. The Thai curry sauce has anti-inflammatory and anti-microbial properties, and the carrot supports eyesight in low to no-light conditions.

img_0216

 

So, how do you feel about a pizza topped with carrot instead of cheese?

Until next time!

Plant Powered Pizzas – “Mini Watermelon”

Hey all you beautiful strong babes – how are you guys feeling this Friday?

I have been feeling extra tired these past couple days – my body’s signals that I need a break! It has taken me years to listen to and appreciate those signals, but I have and I am.

The last thing I need is to run myself into the ground. I would rather take a step back for one day to breathe and regain my focus than work myself so hard that I’m down and out for a week. I used to be the worst for it! But you live, and you learn, and above all else you take care of yourself.

So this week’s pizza called for something extra low-key. Something no-bake. Something vibrant and energizing.

Brace yourselves because here comes the most beautiful pizza EVER. 

wm3

 

There is no recipe on this baby required, assemble as you please! But I will break down the toppings…

Watermelon Pizza topped with Daiya Yogurt (dairy free), strawberries, blueberries, passion fruit, hemp seeds, and lime.

Important little side tip I really want you guys to note is that bit of peanut butter on the side there! As much as I love love love my fruit and would be happy to eat it as is, it’s really important to pair your fruits with fat. Adding fat to a high sugar meal like fruit helps to stabilize your blood sugar.

You could substitute the peanut butter with tahini, or nuts, coconut oil, or avocado if you please.

In staying true to myself this week, I’m keeping this recipe and this post super easy. 

Watermelon is super hydrating, berries are full of antioxidants, lime provides the always needed vitamin C, and passion fruit packs the fiber.

Now if I may, I’ll just leave you with a few more mouthwatering pics –

This slideshow requires JavaScript.

Thanks for dropping by – take care of yourselves this week!

Plant Powered Pizza – “PB & J”

Welcome to this Friday’s edition of Plant Powered Pizzas!

It’s kid friendly for your kids, someone else’s kids, or the kid in you!

I have some awesome memories from my childhood – most of them involve weird games my sisters and I made up to keep ourselves entertained. Of course, this was before the young people had tablets and cellphones and apps. So we had to get creative.

My two sisters and I would have “beach days” where we would turn up the heat in the house all the way (sorry mom) and lay out towels on the carpet. We made carnivals, forts. We created our own radio shows. We rode our small mattresses down the stairs.

We also lived off PB&J sandwiches, which is probably why this pizza brings me back to that magical place. So que up your favorite Disney movie and preheat the oven, cause today we’re making PB&J Pizza.

Vegan readers, this recipe can easily be made vegan if you have a handy egg substitute.

Ingredients 

  • 1/3 Cup Coconut Flour
  • 1 large egg
  • 1/2 tsp vanilla
  • A dash of cinnamon
  • 1 teaspoon active yeast
  • 1 cup room temperature water
  • 1/3 cup all natural peanut butter
  • 1/3 cup jam (natural organic preferred)
  • 1 tbsp ground flax
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 1 ripe banana

Directions 

Pour 1 cup of room temperature water into a bowl, and sprinkle in the active yeast. Let sit for five minutes. Once the mixture looks foamy, slowly mix in the coconut flour. Add one large egg, vanilla, and cinnamon. Cover the bowl and allow the dough to rise for about one hour.

Take your 1/3 a cup of natural peanut butter and stir in the ground flax. Do the same with the 1/3 cup of jam and the chia seeds.

Once the dough has been given a chance to rise, preheat the oven to 375. Form pizza dough with your hands into a circle or other desired shape. Bake in the oven for 20-25 minutes. Once the dough is out of the oven, give it a minute to cool.

Then you can add your peanut butter topping, and swirl in the jam topping afterwards. Line the crust with a ripe banana, and sprinkle with hemp seeds.

Enjoy this treat!

This pizza was a lot of fun to make. Although I will admit, I thought long and hard about how I was going to make this into a “healthy” pizza.

What I’m going to encourage first and foremost is that this is good for the SOUL. Secondly, this pizza proves that you can have PB&J treats in your life and still maintain a healthy diet and lifestyle.

Coconut flour is perfect for this, because the toppings are quite dense but the crust itself is so light. For those whom this matters too, it is also a low carbohydrate flour.

And how awesome is it that this recipe includes chia, hemp, and flax seeds? These seeds give a huge hit of protein, fiber, and healthy fats. Yet they are so undetectable, even the pickiest of eaters wouldn’t notice them.

When picking a peanut butter, go with one that has the most simple ingredients – I like mine to say only peanuts and salt. For the jam, I chose a brand that only sweetens lightly with natural cane sugar. I only like to have sugar every once in a while, and when I do I prefer either natural cane sugar or coconut sugar. To save on the sugar, feel free to simply top with some muddled strawberries  – I bet that would be pretty good too!

I know this weeks recipe has been a little bit different, but I truly hope you enjoyed it!

 

See you here for another Plant Powered Pizza next Friday!