The other night my friend and I were craving pizza, so we decided to make our own personal sized pizzas! They came out better than either of us expected. Since I am gluten free, we made our crusts out of oat flour and they turned out deliciously. The recipe is below :)
Personal Pan Pizza
- 3/4 cup oat flour
- 1 tsp. baking powder
- 1/4 tsp. honey
- 1 tsp. olive oil
- 3/4 tsp. apple cider vinegar
- 1/4 cup + 2 Tbsp. water
- tomato sauce
- sauteed green pepper
- sauteed orange pepper
- sauteed onion
- mozzarella cheese
- Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
- Mix all dough ingredients in a medium sized bowl.
- Press the dough out onto the prepared cookie sheet.
- Cook dough for 10-12 minutes.
- Take crust out and add toppings.
- Cook pizza for another 10 minutes, or until cheese is melted and toppings are hot.
This pizza will definitely become a regular meal for me! Feel free to add whatever toppings you like; this is totally customizable.
What are your favorite pizza toppings?
In my Food Science class, our first assignment was to read an article discussing a study that replaced the fat in brownies with cannellini beans. I have only ever made bean brownies with black beans before, so I searched for a recipe to try! The recipe that I found turned out great and definitely did not disappoint.
Cannellini Bean Brownies
The original recipe can be found here. Below, I am listing exactly what I used, as this recipe gives you options for certain ingredients.
- One 15.5 oz. can cannellini beans, rinsed very well
- 2 Tbsp. dark chocolate cocoa powder
- 1/2 cup quick oats
- 1/3 cup honey
- 2 Tbsp. sugar
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract
- 1/2 tsp. baking powder
- chopped walnuts, for sprinkling on top
- Preheat oven to 350 F. Spray 8×8 glass pan with cooking spray.
- Place all ingredients, except walnuts, in a food processor and blend until completely smooth.
- Pour batter into glass pan and sprinkle top with walnuts.
- Bake for 18 minutes. Let cool completely before cutting.
I was really happy with how these turned out! Very moist and fudge-like. YUM!
Have you ever used beans in a recipe to cut back on the fat?
With the cold weather that many of us are experiencing right now, I figured chili would make a delicious dinner that would also warm me up. I just threw everything in the crock pot, making it very easy. This recipe is very customizable; you can add whatever vegetables, beans, and spices you like!
- 1 can (15.5 oz) black beans
- 1 can (15.5 oz) kidney beans
- 3/4 cup tomato sauce
- 1/2 Tbsp. chili powder
- 2 tsp. garlic powder
- 1 cup frozen vegetables (I used a green pepper/onion mix)
- 1/4 cup water
- Place everything in a crock pot and stir.
- Set crock pot to high for 2-3 hours.
- Turn to low until ready to serve.
*Ways to Serve Chili:
- on top of a sweet potato
- place corn chips on bottom of bowl and spoon chili on top
- top chili with shredded cheese
- spoon chili on a bun
- mix in cooked brown rice
I thought it would be fun to make a list of the gluten free foods that I have found throughout the years and have come to love. I don’t necessarily eat these items everyday, but they are good to have on hand and are delicious.
I absolutely love these breads! I do not feel like I am eating gluten free bread. I like to toast my bread and slather some peanut butter on top. I eat them for breakfast, lunch and as snacks. Delicious!
These waffles are the best! Again, I do not feel like I am sacrificing flavor by eating these gluten free waffles. I also toast these and eat them with peanut butter because everything is better with peanut butter, right?? :)
I use this flour for many different things, such as: pizza dough, personal size brownies, cookies, breads, and pancakes. It works just like regular white flour would so there are no worries when using it!
I have tried different brands of gluten free pasta and this is my favorite. I do not believe it has a chewy texture or makes me feel like I am eating gluten free pasta. I eat this with red sauce and lots of sauteed veggies!
Do you eat gluten free?
This recipe is one that I now make every year for Christmas Eve. I should really make it more often because it is insanely delicious. I make this gluten free by using a gluten free graham cracker crust, but this is not vegan. This recipe is inspired by Nestle Toll House’s Chocolate Mudslide Frozen Pie.
- 1 prepared 9-inch Gluten Free chocolate crumb crust
- 2 cups (12-oz bag) dark chocolate chips
- 3/4 cup low-fat sour cream
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 container (8 oz) non-fat cool whip
- 1/4 cup dark chocolate cocoa powder
- Melt dark chocolate chips in a microwave safe bowl. Start with 1 minute, remove from microwave and stir. Repeat this process but use 30-second intervals until chips are completely melted.
- In a medium-sized bowl, combine sour cream, sugar, and vanilla extract. Mix until sugar is entirely dissolved. Add melted chocolate and mix until evenly combined. Spread into pie crust and refrigerate.
- In a different medium-sized bowl, combine cool whip and cocoa powder. Mix until the cocoa powder is evenly distributed throughout the cool whip. Spread on top of chocolate layer.
- Freeze for at least 5 hours.
This is my favorite part of Christmas Eve dinner…the pie for dessert! It is a huge hit in my family, and I hope you enjoy it as much as we do.
What is your favorite dessert?
After a long hiatus, due to a crazy semester, I am back with a new recipe. This recipe is inspired by Mama Pea’s Beg-Worthy Banana Bread (a recipe that I greatly adore).
Cinnamon Blueberry Bread
- 2 cups flour (I used Bob’s Red Mill to make it Gluten Free)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup brown sugar
- 1/4 cup margarine or buttery spread (can be made Vegan by using buttery spread)
- 1/4 cup peanut butter
- 1/2 – 3/4 cup frozen or fresh blueberries
- 1 tsp. vanilla extract
- 1/3 cup almond milk
- Preheat oven to 375 degrees Fahrenheit. Spray a loaf pan with cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.
- Microwave margarine or buttery spread until it is slightly melted. Add margarine or buttery spread, brown sugar, peanut butter, blueberries, vanilla extract, and almond milk to large bowl and mix until everything is evenly distributed.
- Spread batter into loaf pan.
- Bake for 50 minutes, or until knife inserted comes out clean.
This bread did not last long in my house! It is delicious eaten warm with some peanut butter on top or eaten plain with a nice cup of coffee or tea :)
Do you have a favorite type of quick bread?
Coconut oil has been out and popular for awhile now, but I have only recently discovered its’ deliciousness. I was told that it is delicious if you put it in your coffee, so I had to try it! The first time I put too much in and did not enjoy it, but I tried less the next time and it is delicious! Here’s how I did it.
- 10 oz brewed coffee (I chill mine in the freezer first because you are not supposed to put hot items in the Nutri Bullet
- 1/4 tsp. coconut oil
- 1 Nutri Bullet
- After coffee is sufficiently chilled, pour into Nutri Bullet cup along with the coconut oil and blend until it is a light tan color and creates a foam at the top.
It looks so pretty when it is done! It looks like a fancy cappuccino that would cost a lot of money, but you made it at home for cheap! :)
What are other ways you enjoy using coconut oil?