Homemade Pizza

This is one of my all time favourite recipes that I learned when I first started getting into and enjoying cooking. Realizing how delicious and easy homemade food can be. One of the best things about this recipe is that the making of it can turn into a kitchen party with the help of lots of hands and then enjoying homemade pizza together. There is something really energizing about making food with and for people you care about, we talked about this extra vitamin in my nutrition schools as vitamin “L” for Love. It’s nourishing in a way that goes far beyond food.
Pizza Dough makes 3-4 medium pizzas
Ingredients:
1 8 gram yeast packet
1 teaspoon sugar
4 cups flour – I like to use whole wheat
1 tablespoon olive oil
pinch of salt
Directions:
Stir 1/2 cup of warm water, sugar and yeast together in a small bowl. Let sit for 10 minutes, it will double in size. Put 2 cups of flour in a mixing bowl. Once the yeast mixture has risen add 1/2 cup of warm water and olive oil to the small bowl. Pour into the mixing bowl with flour and mix together with a wooden spoon and then your hands. Once the dough can be kneaded into a ball add 1/2 cup of flour. If it still feels sticky add another 1/2 cup of flour until it no longer feels sticky. Knead it for 5-10 minutes. Let it sit in a mixing bowl with a clean dish towel over top for at least 1 hour or a few hours at room temperature to rise.
Once dough is risen:
Pre-heat oven to 475 degrees F. Divide by how many pizzas you want, roll the dough out on a surface sprinkled with flour with a rolling pin. Or an empty wine bottle if you don’t have a rolling pin. Place onto a baking sheet, add toppings. This is where you can get creative and your options are endless. I like to brush olive oil around the edge and sprinkle some sea salt over it. My favourite is to use pesto as the sauce, spicy sausage already cooked, broccoli, mushrooms, mozzarella cheese and goat cheese. Cook in the oven for 10 minutes. Look for the crispy crust and bubbling cheese. Let it cool (because it will burn the roof of your mouth), enjoy! – my mouth is watering for pizza, I really do love this recipe and hope you enjoy it too.
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Beef Stew

This recipe will make you feel warm and powerful inside. I love a good hearty winter meal that is simple to make and requires no cooking!
Ingredients:
Stewing Beef (hormone and antibiotic free)
onion
mushroom
garlic
corn
cabbage
potatoes
Directions:
Place frozen stewing beef in the croc pot, turn croc pot on high heat for 6 hours. Chop up the onions and other veggies throw in on top. Add 2-3 cups of water add organic bouillon cube for more flavour and herbs. I like to throw in tyme and basil if I have it. Let it stew in the slow cooker for 6 hours and enjoy!
Tip: When it comes to bouillon cubes check the ingredients! Avoid Monosodium Glutamate (MSG), I’ve seen a lot of crap in bouillon cubes. I only get organic cubes now.
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Bacon Squash Stir-Fry

I will admit that bacon is not healthiest meat option, but everything in moderation. This is my partners favourite way to eat spaghetti squash, so I always just make sure to add as many veggies as I have and everything balances.
Ingredients:
bacon
onion
mushroom
garlic
ginger
red pepper
broccoli
hot pepper
Spaghetti Squash
Directions:
Turn your oven to 350 to bake the spaghetti squash. If it is really tough to cut in half, poke holes in it with a fork and put it in a pan with small amount of water that covers the bottom of the pan and put it into the oven as it’s heating for 5-10 minutes. Remove, cut in half, scoop out the seeds. Rub olive oil onto the squash, salt and pepper, place it face down on a baking sheet, bake for about 30-40 minutes or until it is soft. Cut your bacon in to bit size pieces and fry in a large frying pan on medium heat. Add the onions, garlic and ginger, mushrooms, then red peppers. Add the broccoli once everything else is mostly cooked. You can put whatever veggies you want or have into this. Once the broccoli is bright green, scrape the spaghetti squash into the pan. Pour some sauce over it if you want or eat it as it is, there will be loads of flavour with the bacon and veggies. Enjoy!
Want more tasty and healthy recipes! Check out my 3 Day Fatigue Fighting Meal Plan. HERE
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Homemade Hummus

This is a really simple and plain recipe for homemade hummus, you can add just about anything to give it more flavour; roasted peppers, sweet potato, any herbs and spices. I’ve seen some awful additives and preservatives in the grocery store hummus, this is easy and then I know what I’m eating.
Hummus
Ingredients:
1 can chickpeas
3 tablespoons olive oil
pinch garlic salt
pinch of pepper
juice from 1/2 lemon
Directions:
Add all the ingredients into a mixing bowl and use a hand blender to blend together until smooth. Enjoy!
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Meal Worthy Smoothies To Go

Breakfast is the most important meal of the day, because it sets up your digestive system to burn calories or store them. If you skip breakfast your body will think it needs to store calories for a famine, instead of burn what you consume throughout the entire day. Your body will function on LOW and you’re going to feel tired.

Smoothies take 5 minutes to make and you can take them to go. I find even when my belly doesn’t feel like eating breakfast, because it’s too early and I’m too tired. I can still drink a smoothie, maybe even in the car on my way to work, or at work.

When you make smoothies, the most important part is for it to contain protein, to increase your energy. I always aim for a minimum of 10g of protein per person.


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CREATE YOUR OWN SMOOTHIE RECIPE

Ingredients:
frozen strawberries frozen blueberries
frozen mixed berries celery
kale or any leafy green
unsweetened coconut milk
unsweetened almond milk cinnamon
lemon
any fruit

Most Important Ingredients contain protein:
chia seeds
pumpkin seeds
hemp hearts
soft tofu (non GMO)
almond butter any nuts or nut butter
walnuts
plant based protein powder

Strawberry Almond Smoothie
Serves 1

Ingredients:
2 tablespoons unsalted almond butter
3/4 cup light unsweetened coconut milk
1/2 cup unsweetened almond milk
1/2 cup frozen organic strawberries
2 tablespoon hemp hearts
2 tablespoon chia seeds

Directions:
With a blender mix everything together until smooth. Enjoy!

Mixed Berry Green Smoothie
Serves 1

Ingredients:
1 cup of Kale
1/2 cup of mixed berried
1/2 banana
1/2 lime wedge (peeled)
1 cup almond milk
small hand full of walnuts

Directions:
Mix everything together with a blender until smooth. Enjoy!

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No Sugar Added Dark Chocolate Fudge

This is the simplest fudge I’ve ever made. It’s very rich and you only need a little to satisfy your sweet tooth. You can feel good about the sugar content, it is just the dark chocolate chips. I just love it, and I think you will too!

Dark Chocolate Fudge

Ingredients:
3 cups dark chocolate chips
3/4 cup full fat coconut milk
2 tbls coconut oil

Directions:
Place chips in large bowl. Combine Coconut milk and coconut oil in microwave safe bowl and microwave until hot, about 1 1/2 minutes. Pour hot mixture over chips and let stand 2 minutes. Mix until totally smooth. Line mini muffin tin with mini liners. Fill each liner to the top. Freeze or refrigerate until set. Store in fridge or freezer. Sprinkle a little sea salt over each if desired. Enjoy!

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3 Ways to Cook Kale

When I first decided to clean up my diet I knew I had to add more greens. Kale has built up a reputation of being a “super” green. So I knew I should start eating kale.

I was most intrigued by kale chips, which is now my favourite way to eat kale, but there are many ways to eat kale.

Boiled or Steamed

Wash it, tear it from the stem and throw it in a pot of boiling water. This is the simplest way to eat kale. I will do this with pasta or throw it in with rice as it’s boiling. The kale will take about 5 minutes to cook to be soft and edible. Don’t bother with the stems, they are extremely tough. It’s also good on its own as a side. Cover the bottom of a frying pan with water, bring it to a boil and fill the pan with kale, let it steam until soft, add salt and pepper or any desired seasoning.

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Raw

You have probably noticed how tough kale is, and maybe you’ve tried to eat it raw and thought this doesn’t seem edible. The secret to eating raw kale is once you have rinsed it clean, torn it away from the stem into bite size pieces and put into a bowl, pour a table spoon or so of olive oil and squeeze half a lemon over it. Massage the oil in with your hands, this actually takes the toughness away. You can than add more salad ingredients to it or just eat it on its own.

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Baked

This is my favourite, crispy kale chips. A great snack or side dish.

Kale Chips

Ingredients:
1 bunch of kale
1 table spoons of coconut oil
1 table spoon of sea salt

Preheat oven to 350. Spoon 1 table spoon of coconut oil on a baking sheet and put in oven to melt. Rinse kale and tear into chip size pieces avoiding the hard stem. Bake for 10 minutes, check chips and stir. Bake for 2-5 more minutes. It’s a very fine line between great crispy kale chips and burnt kale chips, watch carefully when returning to the oven.

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