Gluten-Free

 

 

Quinoa Pizza Crust 

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Description:
I have nothing against a good ol’ fashioned pizza crust. In fact, I rarely turn down a slice of margherita. But I hate that pizza has to be reserved as a “splurge”— a weekend indulgence I don’t feel great about afterwards.

My newfound solution to these pizza crust woes: a protein- and fiber-packed quinoa crust. Not only is it a great gluten-free option, but it also makes for a more nutritious slice. After all, we’ve used quinoa in both sweet and savory tarts, and it’s the base for one of my favorite breakfast quiches. It only seemed fair to pair it with pizza!

Unlike some alternative pizza crusts, this one truly resembles the original. After soaking, quinoa combines with water in the food processor to create a pancake-like batter that bakes into a golden, chewy crust. The quinoa needs to soak overnight, so set it out this evening and enjoy pizza night tomorrow.


Ingredients:
3/4 cup uncooked quinoa
1/4 cup water, plus more for soaking quinoa
1 tsp. baking powder
1/4 tsp. salt
cooking spray


Directions:
Step 1: Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 1/4 cup water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary.


Step 2: Line an 8 or 9-inch round cake pan with parchment paper (it may help to spray the pan with cooking spray first, so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula.


Step 3: Bake the crust for 15 minutes at 425°F. Remove the parchment paper from under the crust.


Step 4: Flip the crust over and return to the oven for 5-10 more minutes, or until golden and the edges are crispy.


Step 5: Remove from the oven and add sauce, cheese, and toppings of your choice. I topped mine with 1/4 cup low-sodium pizza sauce, 2 oz. fresh mozzarella cheese, and a handful of fresh basil leaves. Return to the oven and bake for another 10 minutes, or until the cheese is melted.


Step 6: Cut the pizza into four wedges, and enjoy!


Servings: One 9-inch pizza crust


Notes: - See video more at: https://www.facebook.com/CookingLight/videos/10153166397498773/


Special Diet: Gluten Free, High Protein


Category: Gluten-Free


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Salad Dressing Calorie Control
Many people are eating more salads to boost vegetable consumption. However, drowning greens in high fat salad dressings can put a dent in your fat budget. If you regularly enjoy adding salads to your lunch or dinner, consider trying this way of applying the dressing. Place just 1-2 tablespoons of salad dressing in a large zip-lock bag or airtight container. Fill with salad, seal, and shake away! A small amount of dressing will lightly coat your greens and vegetables.


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Recipe
Tuscan Leek, Potatoe & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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