Holy yum was my breakfast pizza good yesterday. I found Bob’s Red Mill Gluten free all purpose baking flour at our grocery store over the weekend. The 22 ounce bag only cost $2.69 cents, which isn’t too bad! When I was reading the back of the package, it said for best results, mix in 2 teaspoons of xatham gum. I was like, WTF is xatham gum? Turns out it was sitting right next to the gluten free flour!
However, a 12 ounce bag was $19! No thanks. So my only problem with the dough is that it was really soft – every time I rolled out the dough and then went to pick it up to put it on the baking sheet, it tore into pieces.
So I ended up just rolling it on my pizza pan. I thought for sure it would stick to the bottom, but it didn’t!
Each serving: 200 calories, 44 carbs, 6 protein, 2 fat and 6 fiber.
- 1 cup gluten free all-purpose flour
- 1/2 cup warm tap water
- 1/2 packet of yeast
- 1/2 teaspoon of salt
Mix the flour, yeast and salt together. Pour in water and mix well. I ended up using about another 2 tablespoons of dough to knead it on my counter. My pizza had 1/4 cup marinara sauce, 1/2 cup shredded zucchini, 1/4 cup diced orange pepper, 1.5 ounces shredded cheddar cheese, then I drizzled 1/4 cup liquid egg whites over the top for another boost of protein. The pizza comes in at 466 calories, 57 carbs, 25 protein, 17 fat and 8.5 fiber.
I ended up doing the elliptical for my workout at lunch – 45 minutes at level 10 on the hill climb. 😀 Of course I was watching Food T.V. and Rachael Ray was making a crab macaroni and cheese that looked to die for!
My lunch looked a lot prettier before I almost dropped it! I had cooked an orange pepper. With the remainder of meat and cooked gluten free pasta left over from our salisbury steak dinner, I mixed 1/2 cup of the cooked gluten free pasta with 4 ounces of cooked ground sirloin with 1/2 cup of my marinara sauce. I put the noodle mixture into both halves, topped with mozzarella cheese, and then put it in the office toaster oven on broil.
I had it on a piece of foil, and as I was taking it out, my arm touched the door of the oven and slightly burned me, and I dropped the foil and my peppers landed on the counter! So I give you messed up, but delicious, stuffed peppers! 😀
It was so cold when I got out of work – it was lightly snowing, nothing stuck but I thought I would have to scrape my windshield because of the frozen rain. I normally don’t wear a winter coat – I am weird that way!
So what better way to get our minds off of the cold then to have have a grilled chicken chopped salad for dinner! Except I forgot the hard boiled eggs on the stove and I didn’t have avocado – my plan was to make a cobb salad, but its close enough.
I love the dressing I made.
Biz’s Blue Cheese Buttermilk Dressing
Makes 4 servings of 1/3 cup each: 89 calories, 4.8 fat, 5.3 carbs, .1 fiber and 5.7 protein
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup (2 oz.) crumbled blue cheese
With 4 ounces of grilled chicken:
Stats for Tuesday:
- 1498 calories, 119 carbs, 132 protein, 49 fat and 20 fiber
- 28% of calories from fat
- 45 minutes elliptical, hill climb, level 10
- 5 minutes abs on the ball
Need your vote! It’s round 8 of Foodbuzz’s Project Food Blog and there is one stand out. The task was to use pumpkin in a savory or sweet dish. Well Betsy of Joe and Betsy made 26 separate dishes using pumpkin. If you use pumpkin only a couple ways, pretty sure Betsy knocked this one out of the park. You can vote her through to the next round by going here. She made pumpkin bagels with cinnamon cream cheese that make my mouth water just looking at them!
Alright, gotta jump in the shower – make it a great day!