Gluten-Free Zucchini Crust Pizza

If you know anything about either of us, you would know our over excessive, deep and passionate love for pizza. We are constantly looking for ways to indulge in this classic New York favorite without consuming all of the unwanted calories. This healthy spin on our fav dish is not only gluten free, but loaded with filling veggies!


Ingredients:

Crust:

1 large egg or 2 small eggs
3 small-medium zucchinis, grated
1 1/2 Cups grated parmesan or mozzarella cheese (we used mozzarella and we loved it!)
1/2 tsp, italian seasoning
salt

Toppings:

We used a variety of veggies, but feel free to throw on your favorite toppings!

Trader Joes pizza sauce
low-moisture part-skim Mozzarella cheese, shredded
mini heirloom tomatoes
chopped red onion
baby bella mushrooms, sliced
multi-colored peppers
fresh basil
salt and pepper to taste

To Bake Crust:

• preheat oven to 450
• using a hand grater, grate the zucchini into a large bowl
• pour zucchini into a strainer and squeeze out the water
• pour back into bowl, add the shredded cheese and egg until combined
• place a sheet of wax paper on top of a baking sheet (or use cooking spray and top with flour)
• spread out the dough batter evenly 1/2 inch thick
• sprinkle the italian seasoning over the crust (also salt and pepper to taste)
• bake in the oven for 15-20 minutes or until lightly browned

Pizza:

• while crust is baking, sauté vegetables of your choice
• once the crust is cooked, spread the sauce
• sprinkle the cheese and place your favorite toppings
• bake in the oven until cheese is melted, approximately 8-10 min.
• enjoy!

Baked Banana Chips

These simple little bite-size chips are perfect for satisfying those sweet-tooth cravings. Eat them on their own or dip them in peanut butter for an extra delicious snack! :)

Ingredients:
Banana
Cinnamon

• preheat oven to 200 degrees
• cut a peeled banana into thin slices using a knife or mandoline 
• line a baking sheet with parchment paper or use a nonstick pan
• lay banana slices on prepared baking sheet and lightly sprinkle with cinnamon 
• bake for about 2 hours, flipping once halfway through 
• remove pan from oven and transfer banana chips to cooling rack to harden

Tofu "Meatballs" and Spaghetti Squash Bake

Ingredients:

Spaghetti Squash Bake:

1 spaghetti squash (size will vary)
tomato/marinara sauce (homemade or store bought)
1 large sliced tomato
1/2 bag fat free shredded mozzarella cheese
fresh basil
salt & pepper to taste


Tofu "Meatballs":

1 1/2 tbsp olive oil
1/2 cup diced onion
1 1/2 cloves chopped garlic
red pepper flakes
7 oz extra firm tofu (drained and crumbled)
1/2 scrambled egg
1/2 c bread crumbs (we made our own using toasted ezekiel bread, seasoning, and parmesan cheese!)
~1/4 c flax meal
salt & pepper to taste


Spaghetti Squash Bake:

• preheat oven to 375
• pierce the squash in multiple spots to prevent it from exploding in the oven!
• lay the squash in a baking dish and cook for about 45 minutes (cooking time may be longer for larger squash)
• once cooked through, remove quash from oven and set aside, allowing it to cool
• when it is cool enough to handle, slice in half lengthwise and remove seeds
• using a fork, begin scraping the squash in a downward motion creating spaghetti-like strands
• empty contents into a bowl and combine with sauce of your choice
• pour spaghetti squash/sauce mixture into a baking dish
•  top with sliced tomato, mozzarella cheese, and finish with fresh basil
• bake at 350 for 10 to 15 minutes or until cheese is completely melted

Tofu "Meatballs":

• preheat oven to 350
• crumble drained tofu into a bowl
• heat olive oil in a skillet over medium heat
• sauté onion, garlic, mushroom, and crushed red pepper flakes until caramelized and soft
• add cooked vegetable mixture and tofu to food processor along with breadcrumbs and egg until well combined (add extra breadcrumbs as needed) and return mixture to bowl
• oil a baking sheet with cooking spray 
• begin rolling tofu mixture into "meatballs" between hands
• roll tofu "meatballs" through flax meal or flour before moving to prepared baking sheet.
• bake for approximately 30 minutes at 350, flipping half way through
• add finished "meatballs" to sauce of your choice and serve over spaghetti, or alongside our spaghetti squash bake!

Single Serving Protein Pancake

Ingredients:

Pancake:

1/2 tsp coconut oil

1/4 cup rolled oats

2 egg whites

1/2 sliced banana

1/2 scoop vanilla protein powder

2 tsp chia seeds

Topping:

1/2 cup plain non fat greek yogurt 

blueberries

strawberries

• Heat coconut oil in medium skillet. Meanwhile, mix all ingredients in blender until well combined and consistency resembles a thick batter. When pan is heated, pour mixture into pan and cook as you would a normal pancake. Remove from heat and serve with your choice of toppings!

Oatmeal Power Bowl

Ingredients:

1/4 cup cooked steel cut oats
2 tsp chia seeds
sautéed spinach, green pepper, mushroom
diced tomato
1 over easy egg
crumbled goat cheese
fresh basil
salt and pepper to taste

• Layer ingredients as you wish!