Quick and Delicious Gluten Free Tomato Basil Pizza

Gluten Free Tomato Basil Pizza
Gluten Free Tomato Basil Pizza

 

This recipe couldn’t be simpler! I’m not going to give exact measurements, because it really depends on personal preference.  I just wanted to share this easy way to make a healthier option for pizza night.  Brown rice wraps work perfectly for the crust, and the best part is that everyone gets their own personal pizza.  Add whatever toppings you want!  This is what I used:

Ingredients:

Brown Rice Wraps

Organic Extra Virgin Olive Oil Pam

Dried Oregano

Sea salt

Black Pepper

Homemade Spicy Marinara Sauce or jarred marinara sauce of your choice

1/4 cup low fat Mozzarella Cheese

Handful of fresh basil chopped or torn

A few slices of fresh Tomato

Instructions:

Preheat a toaster oven to 350 degrees.  Spray both sides of your brown rice wrap with Pam and sprinkle each side with sea salt, black pepper and dried oregano.  Place wrap on a baking sheet and bake for about 10 minutes until it starts crisping up just a bit.  Take it out and add your sauce, cheese, tomatoes and basil.  Sprinkle the top with a little black pepper and sea salt if desired.  Put it back in the oven and cook for an additional 10-15 minutes until the cheese is melted.  Now you can slice it up just like regular pizza! Hope you give it a try!

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Enjoy!

Healthy and Hearty Vegetable Soup

Healthy and Hearty Vegetable Soup
Healthy and Hearty Vegetable Soup

 

At least one day a week, I like to try to eat vegetarian.  This soup is great for lunch or dinner, and is so delicious and hearty that you won’t be missing the meat at all!

Ingredients:

2 tbsp. of Extra Virgin Olive Oil

1 large Onion diced (white or yellow)

2 cups of sliced Carrots

3 cloves of minced Garlic

4 cups of sliced Zucchini (3/4” thick)

(1) 16 ounce bag of frozen Fordhook Lima Beans

(1) 28 ounce can of Hunts Diced Tomatoes Basil, Garlic & Oregano

(1) 32 ounce container of Unsalted Vegetable Stock

20 grinds of fresh ground Black Pepper or ¼ tsp of pre-ground

2 pinches of Crushed Red Pepper Flakes

1 tsp. dried Basil

½ tsp. dried Oregano

1 tsp. Sea Salt

(1) 5 ounce container of fresh Baby Spinach

 Directions:

In a large soup pot, heat olive oil on medium heat, and add the onions, carrots and red pepper flakes.  Sauté for about 5-7 minutes, and add garlic, zucchini, pepper, sea salt, basil and oregano.  Stir everything together, and cook for 2 more minutes.  Add the tomatoes and vegetable stock and bring to a boil.  Add the lima beans and cover and simmer on medium low heat for about 15-20 minutes stirring occasionally.

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Serve the soup in a bowl, and top with a large handful of spinach.  Let the spinach wilt from the heat of the soup and serve.  (I like adding the spinach to the individual servings to keep its nutritional value, and so it doesn’t become mushy for leftovers.)

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Enjoy!

Raspberry Almond Spinach Salad

This recipe is so simple, and can be easily adjusted to what you have in your pantry.
This recipe is so simple, and can be easily adjusted to what you have in your pantry.

 

Ingredients:

2 cups of fresh Spinach

½ Yellow Bell Pepper sliced thin

2 tbsp. of grated Carrots

Handful of raw Broccoli

Handful of fresh Raspberries

Handful of raw sliced Almonds

1tbsp. Light Balsamic Vinaigrette

Directions:

Place all of the ingredients on top of a bed of spinach.  Add a light dressing of your choice. (I used Balsamic)  Toss everything together until evenly coated.

Enjoy!

Raspberry Almond Spinach Salad
Raspberry Almond Spinach Salad