Recipe: Quinoa Pizza Crust

I mentioned this pizza crust on Twitter the other day after I made it because I was SO excited to discover a quinoa crust that was actually crispy. In the past, I’ve found recipes that make really spongy crust–and that’s cool if that’s what you like but I love the traditional New York style pizza with the thin crust. The pizza I made was dairy free–so NO cheese! However, the recipe allows you to be creative and use whatever you want to make a delicious meal. For starters, you need quinoa. I purchased mine from a local health food store so keep yours eyes open while you are shopping. If you haven’t used quinoa before, here is some basic information on the food for you: • naturally gluten-free • contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E & fiber • considered a complete protein • comprised of amino acids The recipe calls for you to soak the quinoa for eight hours in water–but I only soaked mine for about an hour and loved my results. Directions: 1. Place the uncooked quinoa (3/4 of a cup) in a small bowl and cover it completely with water. Let it soak for eight hours (or whatever you prefer–I didn’t follow this second part). 2. Drain and rinse your quinoa (this apparently prevents any bitterness in the crust). 3. Place the quinoa, 1/4 cup of water and 1 tsp. of baking powder in a food processor (I used a Magic Bullet) and process until smooth. I will note that I added more water to the mixture–probably an additional 1/4 cup since I...

Fun Easter Cupcakes

Fun Easter Cupcakes April 9, 2015 I wanted to share with you a simple cupcake idea that is super cute for the Easter season. No matter if you want to make them for a family get together or just the kids in the family, everyone will love them! The fun part is, you can choose some of your favorite Easter candies to put on top to make them more personalized. I chose Peeps and Reese’s peanut butter eggs for the ones that I made. The idea is that the cupcake acts like a little Easter basket–hence dying the coconut the color of the traditional color of grass you find in the holiday baskets. There are obviously an infinite amount of variations that can be made but I’m going to walk you through what I used. Since I wanted to do the peanut butter eggs on top of the cupcakes, I decided to make the cake base peanut butter too. If I had more time, I would have also made a homemade peanut butter cream cheese frosting but instead for these particular cupcakes I used vanilla since it would be easy to dye green. Since I had most of the ingredients sitting around my house, the entire project cost me about $20 or less. So, it makes this an affordable dessert that feeds quite a bit of people (depending on how large you actually make your cupcakes). Things you need: – Yellow cake mix – Peanut butter – Coconut flakes – Candy – Icing Mixing the Cake: Since I didn’t have as much time to make the cupcakes as I...

Quick holiday cookies

Quick holiday cookies If you’re like me, you may have a million things to do between balancing a working life with your social life. You do not want to show up anywhere empty handed, but you also do not want to bring a package of Oreos to your next get together. Problem solved. I’ve been making these cookies for the past couple of years and they are always a hit. The best part is, they are fairly inexpensive to make and they are not very time consuming. Supplies you need: – Package of peanut butter cookie mix (I used Betty Crocker brand which you can get for around $2) – Ingredients listed on the back of your cookie mix (i.e.: eggs, vegetable oil) – Reese’s Peanut Butter Cups (I purchased the party size bag for $8 because I’ve learned that a small bag often leaves you short) – Mini muffin pan – Parchment paper – Cooling rack Directions: 1. Preheat your oven to 350, or as directed on your cookie mix package. 2. Use the instructions on your cookie mix package to mix everything correctly. 3. Gently roll the peanut butter cookie mix into little balls and place them, individually, into the mini muffin pan. 4. Place the cookies in the oven for eight minutes. While they are cooking, begin unwrapping some of your Reese’s. (Tip: I keep my Reese’s in the refrigerator until I am ready to unwrap them because it makes them a lot easier to work with when they are not melting all over.) 5. When your timer goes off, remove the mini muffin pan from...

Honey Chicken Lettuce Wrap

I post way too many photos of food that I make on Instagram… but that has also led to quite a few people asking me for different recipes to try so I wanted to go ahead and post the information for some of them. When I find recipes, I tweak them to fit my preferences as far as flavors go so you should do the same to get the most out of the meals and snacks! What you need: – Honey – Vegetable oil – Large lettuce leaves – Bean Sprouts – Almond Slices – Kale Sprouts – Chicken breast Approximate time from start to finish: 15 minutes 1) Cook your chicken. For this particular meal, there was very little vegetable oil put in the pan–enough so that the chicken wouldn’t stick. When your chicken is almost finished, begin coating it with honey. The vegetable oil will also prevent the honey from burning and caking on to your pan. It also helps thin the honey out a little bit so that it’s easier to coat your chicken breast. When done, remove from heat. 2) Take a large lettuce leaf and place it on your plate. Make sure the bottom part of the leaf is cut off far enough to where the remainder of the leaf is flexible enough to roll. Then place your ingredients–in no specific order–onto the leaf. 3) You can cut your chicken in strips or small pieces after it has cooled a little bit and your lettuce leaf is prepared. Place it on top of everything. 4) Everyone has a special way that they like to...