Dairy Free. Gluten Free. Vegan Pizza

This one is a favorite in the house.  There are a couple of steps for the crust, toppings, and sauce but totally worth it.  Having a Pizza Stone makes this crust super crispy, but you can also try a regular baking tray.  Give this one a try, even if your not vegan or dairy free!

For the Gluten Free Cassava Crust:

·      1 C Otto’s Cassava Flour

·      ½ C Tapioca Flour

·      2 tbs olive oil

·      1 tsp baking soda

·      ½ tsp salt

·      1 cup filtered water

Mix all ingredients in mixing stand and let form into a big dough ball.  Evenly spread dough into a round circle.  You want to spread this dough pretty thin.   I usually place the dough on parchment paper and then place another piece on top and roll the dough out.  Once the dough is evenly spread, lightly pour some olive oil on the dough and place in oven at 425 Degrees F for around 25 minutes.

For the Basil Spinach Pesto

·      1.5 cups packed Basil

·      1.5 cups packed Spinach

·      1 cup organic olive oil

·      ¼ cup walnuts

·      2 tbs pine nuts

·      2 cloves garlic

·      2 tsp lemon juice

·      1 tsp lemon zest

·      1 tsp salt

·      pinch of red pepper flakes

Place in a high speed blender or food processor.  Taste test and add salt, pepper or lemon to accommodate for taste. 

For the Cashew Cheese Sauce

·      1 C Raw Cashews soaked for at least 2 hours

·      ½ cup mixed Sunflower Seeds + Pumpkin Seeds

·      1 small jalapeno

·      ½ Lemon juice

·      1 garlic clove

·      ¾ cup warm water

·      2 tsp chipotle seasoning

·      Salt and Pepper to taste

Again, place all ingredients into a high-speed blender or food processor and mix it all up!  Taste test and add salt , pepper and chipotle seasoning as needed.  

Once the Pizza crust is done, take out of the oven and start adding your toppings.  I usually start with the pesto then add some sautéed veggies (pictured above are bell peppers, onions, tempeh, and asparagus) then load on the cashew cream.  Put back in the oven for about 10 minutes to heat up.  Slice after 10 minutes of cooling.  Enjoy!

Loaded Veggie Turkey Stir-fry

This was a quick and easy recipe that filled many!  Pale, clean, low carb and plenty of taste.  We used pasture raised turkey that is from our local butcher along with veggies that I picked up from the farmer's market.  Swap out seasonal local fresh veggies and the combinations can be end-less.  This was great for dinner and also amazing for lunch the next day.  

·      1 pound Organic Ground Turkey

·      1 Bell Pepper chopped and diced

·      ½ cup yellow onion chopped and diced

·      2 small to medium zucchini chopped and diced

·      2 cloves garlic, rough chopped

·      1 jalapeno pepper, de-seeded and chopped

·      2 tbs ground cumin

·      1 tbs ground turmeric

·      2 teaspoons salt

·      1 teaspoon chipotle seasoning

·      mix of fresh herbs including parsley, oregano, rosemary

·      1-2 tbs olive oil

Heat large skillet over medium flame with 1-2 tbs of olive oil in pan.  Once heated add all the chopped veggies to the heated skillet with salt and let cook for 4-5 minutes or until onions are translucent and veggies are soft.  Move veggies in to the corner of your skillet and then slowly add the ground turkey to start cooking.  Allow turkey to cook on both sides before adding to veggies.  Combine veggies and cooked turkey together and cook until turkey is done all the way through.  Stir in fresh herbs and cook for 1-2 minutes.  Enjoy as is or spread over a bed of cauliflower rice, brown rice, or quinoa.  Add some fresh cilantro, avocado, and cashew cream sauce! 

Banana Nut Protein Muffins

I make these in my Vitamix! They are clean , protein rich, easy to make and so Good!  Give these a try and play with different nuts and nut milks to see what you like best.  I make my own Brazil Nut Milk and it tastes great.  I have also subbed 1 C of Organic Apple Sauce for the bananas and the muffins were great.  Happy Baking <3

Banana Nut Muffins

·      2 ripe bananas

·      2 ¼ cup GF rolled oats

·      2 eggs or make 2 flax eggs if vegan

·      1/3 cup pure maple syrup

·      ½ cup peanut butter or almond butter

·      1 teaspoon vanilla extract

·      2 teaspoons cinnamon

·      1 teaspoon baking powder

·      ½ teaspoon baking soda

·      ¼ teaspoon salt

·      ¼ cup fresh nut milk

·      ½ cup walnuts

Pre-heat oven to 375 degrees and grease muffin tin and set aside. 

Mix all dry ingredients in large bowl and set aside.  Place all wet ingredients with bananas in Vitamix or mixer and blend all together.  Slowly combine wet and dry ingredients together until batter is smooth.  Fill muffin tin equally and place in oven to bake for 25 minutes or until golden light brown.  Allow to cool for at least 10 minutes before serving.  Store leftovers in BPA free zip-lock or glass container for up to 6 days.