Month: April 2017

Gluten Free Taco Pizza

Magda Daily intentions, Recipes

I am 5.5 months postpartum and noticed my palate changed. I love spicy hot foods and really crave it. This was not something i desired in the past. I also love cumin. Again, did not like cumin at all. The smell of cumin was so off putting that it had to be disguised well. Chilli/ taco seasonings contain a few hot peppers, paprika, garlic, onions and cumin to just name a few. I am obsessed with this seasoning! I crave these flavors often and made a lot of taco/ chilli infused meals.

A month ago, I had lean ground sirloin in my fridge but didn’t know what to do with it. I started grating zuchinni and onions to make burger patties. Those did not turn out, so i added chilli/ taco powder to it and feta. I panicked a little because now it seemed like a made a pile of mushy meat. I went into our deep freeze to discover we had a frozen gluten free pizza, so magic happened. I combined the two and added more cheese on top. Before serving the crispy cheesy, meaty goodness, I added sour cream, salsa and shredded lettuce. It was so fulfilling and delightful. It is now my go to weekend decadence.

 

Ingredients:

  • Gluten free cheese pizza ( I used Sabatasso’s gluten–free pizza)
  • small package of ground beef
  • 1/2 a small zucchini shredded
  • 1/4 of an onion shredded
  • 1/2 cup shredded cheese
  • Feta is optional if you want more cheese
  • 1/2 tbsp of chilli/ taco seasoning
  • salt and pepper to taste
  • chillis flakes(optional)
  • chunky spicy salsa
  • sour cream
  • shredded lettuce

Directions:

  • Cook beef with onions, zucchini, and seasonings.
  • Spread evenly on pizza and add cheese.
  • follow pizza instructions on the box (I like this pizza slightly well done) and put on baking sheet
  • Top with salsa, sour cream and shredded lettuce

Red Lentil Breakfast Muffins

Magda Daily intentions, Recipes

These muffins are amazing. You will not believe they are made out of lentils. At first, I was skeptical, but when i tasted one, i was so happy. These will be my go to morning muffins. The best part is you can pair them with peanut butter or cheese.

The inspiration behind making these muffins, was that i needed fiber enriched flours. When you eliminate wheat from your diet, you take away a big source of fiber. Incorporating the lentils, apples with skin, flax seeds, and zucchini with skin it wholesomely increases your fiber intake. Its funny, but they taste like bran muffins without bran because of the texture and taste. They are a bit dense but will fill you up.

Ingredients:

  • 1 cup of lentil 
  • 1/2 cup of melted coconut oil
  • 1 egg
  • 1 whole apple (minus core but with skin)
  • 1/2 a small zucchini (with skin)
  • 1 cup gf flour (used Bob’s Red Mill mix)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/3 cup almond flour
  • 1 tbsp flax seeds
  • 1 cup of rasins
  • 1/2cup brown sugar or coconut sugar
  • 1/2 tsp Cinnamon 
  • 1/4 tsp Nutmeg
  • 1/2 tsp each Vanilla and almond extract

Directions:

  • Pre-soak the lentils in hot water for 10 minutes. You want to be able to mush them with your fingers.
  • Drain the lentils and add to food processor with chopped apple, zucchini, coconut oil, and egg. Blend it until it looks like a milkshake (see photo below).
  • Add your dry ingredients together and mix into wet.
  • Add nuts and or any dried fruit. I used raisins.
  • Bake at 400 F for 22-24 minutes until toothpick comes out clean. (makes 12 muffins)
  • ***i used parchment paper cups for these muffins.