The Shift Worker's Wife

Nimble Fumblings of a Mom, Wife, and Quirky Creative

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Lean & Easy Turkey and Bean Chili

IMG_1179My best friend and I were talking yesterday about meals that are easy to cook in bulk and reheat well, and the first recipe that came to my mind was chili.

I actually don’t know how to make a small batch of chili, so we always have days worth of leftovers.  In fact, I often end up freezing half of the batch so that we don’t get sick of it and so that I have a quick fall-back on lazy days when I don’t feel like cooking.

This recipe can easily be made with ground beef if you’re not nuts about turkey, but I had the turkey in my freezer so that’s what I used!

Now, I consider this to be a “clean” recipe even though I’m sure purists will disagree with me.  By all means, if you have the time to buy dried beans and fresh tomatoes and cook them at home so you have more control over your ingredients, do what you feel is best! I am personally okay with using the canned options for convenience.

I like my chili to have a good little kick because spicy food has health benefits, but you may want to tame it down for your tastebuds.

Lean & Easy – Turkey and Bean Chili

1 lb. 93% lean ground turkey
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
15 oz can black beans, drained and rinsed
15 oz. can dark red kidney beans, drained and rinsed
15 oz. can white beans, drained and rinsed
15 oz. can petite diced tomatoes, with juice
(2) 28 oz. cans crushed tomatoes
1/2 T. garlic powder
2 T. chili powder
1/2 t. chipotle chile pepper
1 T. cumin
1/4 t. cayenne pepper
1 T. paprika
2 t. sea salt

First up, toss your chopped onion and bell peppers into a large pot.

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Add ground turkey to the pot, brown everything together and drain.

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Pop open those cans.  Drain and rinse the beans.  Add all other ingredients to the pot.

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Stir it up.  Heat it up.  Serve it up and enjoy!

A satisfying portion of this meal for me is 1 cup of chili topped with 1 T. sour cream, sliced scallions and chopped fresh cilantro.

You can keep leftovers in the fridge for up to 3 days, or store in the freezer for up to 6 months.

 

 

My List of Healthy Foods and Portion Sizes

Fotolia_70887549_S-600x400As part of the AdvoCare 24-Day Challenge bundle, every Challenger receives a Daily Guide to help us track our meals and supplements.  And while this resource is extremely helpful and concise,  I find that a more inclusive list of food options and portion sizes makes it easier for me to plan and portion out my meals in advance.

So I thought I would share this with you.  Feel free to PRINT this information to help you make healthy food choices during your Challenge and EVERY DAY.

**Disclaimer:  I am NOT a medical professional or nutritionist, so these suggestions are based solely on my own personal preferences and the way I eat.  Portion sizes may need to be adjusted based on your personal goals.  Please consult a healthcare professional if you have questions or concerns about what is best for YOUR body.

Meals vs. Snacks

The portion sizes suggested in the list below are what I would have as part of a meal.  For snacks, I cut the portion in half.   I eat 3 MEALS + 2-3 SNACKS throughout the day.

The number of servings for each food category go like this:

  • Protein Minimum = 3 full servings (@ meals) + 2 half servings (@ snacks)
  • Vegetable Minimum = 3 full servings (@ meals) + 2 half servings (@ snacks)
  • Complex Carbs = MAXimum 3 full servings
  • Fruit = MAXimum 3 servings
  • Fats/Treats = MAXimum 2 servings

I really try to have a protein and a vegetable every time I eat.  So when I’m planning my meals, I pick items from those two categories first and then add in the other things.

For a printable version of this guide:  Healthy Food Options List.


PROTEIN OPTIONS


 

Meats & Seafood

 **Prepare baked, grilled, steamed, or pan seared in nonstick skillet

  • 6 oz. Skinless Chicken Breast or 4 oz. Skinless Chicken Thighs
  • 4 oz. Deli Meat – But *Read This First!
  • 2 whole Eggs or 5 Egg Whites
  • 4 oz. Game (Venison, Bison, Elk, Lamb, etc.)
  • 4 oz. Ground Beef – 93% Lean
  • 4 oz. Ground Turkey – 93% Lean
  • 4 oz. Ground Pork – 93% Lean
  • 6 oz. Lean Fish (Tilapia, Cod, Red Snapper, etc.)
  • 6 oz. Shellfish (Shrimp, Scallops, Clams, Crab, Mussels)
  • 4 oz. Salmon
  • 4 oz. Lean Beef (Sirloin, Round Roast, Brisket, Flank Steak) *Resource
  • 6 oz. Skinless Turkey Breast
  • 4 oz. Lean Pork (Tenderloin, Loin Chops)

Other Protein Options

The following foods contain protein, but also count as CARBS.  Limit to 3 portions per day.

These proteins also count as FATS.  Limit to 1-2 portions per day

  • 1/2 c. Cottage Cheese (low fat)
  • 1/2 c. Ricotta Cheese (part skim)
  • 1/2 c. Greek Yogurt (low fat or nonfat, low sugar)
  • 1 T. sour cream (low fat)
  • 8 oz. Milk (Skim or 2%)
  • 2 oz. Soft, Sliced or Shredded Cheese (low fat)
  • 1/4 c. Nuts – unsalted
  • 2 T. Nut Butters – no added salt, sugar or oil
  • 2 T. Seeds – unsalted (Pumpkin, Sunflower, Chia, Flax, etc.)
  • 1/2 Avocado

COMPLEX CARBS


**Limit to 3 portions per day

  • 1/2 c. Beans
  • 1/2 c. Lentils
  • 1 c. Cooked Unflavored Oatmeal (1/2 c. dry)
  • 1/2 c. Quinoa
  • 1/2 c. (4 oz.) Potatoes – any variety, baked or boiled
  • 1/2 c. Rice
  • 1 medium Banana
  • 1/2 c. Sweet Corn
  • 3 c. Popped Popcorn – natural, low fat
  • 1 c. Butternut Squash
  • 1 c. Acorn Squash
  • 1 slice Whole Grain Bread
  • 1 c. Whole Grain Pasta
  • 1/2 c. Whole Grain, Low Fat Crackers

VEGETABLES


**Aim for 4-6 full portions of vegetables throughout your day.
**Prepare raw, grilled, roasted, steamed or lightly sautéed.

  • 2 c. Leafy Greens (Spinach, Lettuce, Kale, etc.)
  • 1 c. other low-carb vegetables:
    • Asparagus
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Parsnips
    • Turnips
    • Cauliflower
    • Celery
    • Cucumber
    • Green Beans
    • Snap Peas
    • Eggplant
    • Onion
    • Tomatoes
    • Bell Peppers
    • Radishes
    • Zucchini
    • Yellow Squash (Summer Squash)
    • Spaghetti Squash

FRUITS


 

**Limit portion sizes to 1 c. per serving
**Limit 2-3 portions per day.

> Berries and citrus fruits are BEST

 

> Avoid fruits that come packaged in a jar or can.

 

> If looking at frozen fruits be sure to check the package label to make sure there is no added sugar or artificial preservatives.

 

> Dried fruits should be consumed in 1/2 portions because their sugars are concentrated.

 

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Cherries
  • Peach
  • Nectarine
  • Plum
  • Apple
  • Citrus – Orange, Tangerine, Clementine, Grapefruit
  • Kiwi
  • Grapes
  • Cantaloupe
  • Honeydew Melon
  • Watermelon
  • Pineapple
  • Mango
  • Pear
  • Pomegranate

**Bananas, Figs, and Dates are also permitted, but limit portions because these are very sugary.


Oils, Seasonings, Toppings, Sauces, Dips, Drinks & Treats


** Avoid premixed spice packs. Many contain preservatives and MSG

UNLIMITED use of the following:

  • Fresh or Dried Herbs
  • Fresh or Dried Chiles
  • Spices (Cinnamon, Nutmeg, Allspice, Cloves, Ginger, etc.)
  • Sea Salt or Pink Himalayan Salt
  • Pepper (Black, Cayenne, Crushed Red Pepper Flakes, etc.)
  • Salsa (low sugar)
  • Fresh or pickled Peppers (Jalapeños, Banana Peppers, etc.)
  • Dill Pickles
  • Capers
  • Scallions or Chives
  • Saurkraut
  • Kimchi
  • Low Sodium Soy Sauce
  • Lime Juice
  • Lemon Juice
  • Stevia Sweetener
  • Hot Sauce (not butter-based)
  • Mustard
  • Marinara Sauce (no high fructose corn syrup)
  • Vinegar (Apple Cider, Balsamic, Red Wine, White Wine, etc.)
  • Unsweetened Tea
  • Black Coffee

FATS/TREATS Limit 2 Portions Per Day of the Following:

  • 2 T. Oil (Extra Virgin Olive, Pure Coconut Oil, MCT Oil, Avocado Oil, Red Palm Oil)
  • Hummus
  • Guacamole (fresh, no preservatives)
  • 2 T. Light Vinaigrette Salad Dressings
  • 2 T. Pesto
  • 2 T. Chimichurri
  • 1 T. Honey
  • 1 T. Pure Maple Syrup
  • 1 T. Agave Nectar
  • 1 oz. Dark Chocolate
  • Spark
  • Slam
  • Coffeeccino
  • Rehydrate
  • V16

FOODS TO AVOID


  • Soda (including Diet)
  • Alcohol
  • Creamy Sauces
  • High Calorie Salad Dressings
  • Sugar
  • High Sugar Condiments (ketchup, bbq sauce, teriyaki sauce)
  • Candy
  • Fried Foods
  • Processed Foods
  • White Flour
  • Partially Hydrogenated Oils

 

Working From Home

Any other shift spouses (or any other human, really) out there find that working a traditional job makes relationship balance nearly impossible??

I mean, Hubby is at work for 14 hours at a time, sometimes over weekends, other times through the night.  If I worked a “regular” M-F, 9-5, we would never see each other.  And the kids, they would really get the short end of the stick.

So for our family, we decided the best solution was for me to stay home with our littles so that our family schedule can flex around Hub’s work schedule.  And since my hyperactive mind prevents me from only doing one thing at any given time, I wear the hats of full-time Mom and Domestic Engineer, AdvoCare Advisor, and Blogger-in-Progress.

By getting creative with my career, I’m able to contribute to our family’s income and fulfill my own professional interests while still enjoying loads of quality time with my kids and handsome Hubby.

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Don’t get me wrong…working from home isn’t always sunshine and butterflies.  More often than I want to admit, it makes for sleepless nights and major busy brain syndrome.  But for our situation, I can’t imagine trying to juggle my interests or ambitions any other way.

If you’re like me and want/need a way to make money and fulfill your passions with maximum flexibility to fit the #ShiftLife, I’d love to hear from you.  Connect with me on Facebook or Contact Me so we can swap stories.

5 Reasons to Start Loving Spicy Food

It’s Winter. And it’s cold. I’m not made for this stuff.Spicy-Food

So for the love of Pete, let’s talk about heat!…of the edible variation.

My hot-sauce-lovin’ hubby has been trying to convert me to his spicy ways for years, but only recently have I managed to crank up my tolerance for fiery food. I’m still not big on the vinegar-ish twang of most hot sauces, but I have started shaking more cayenne pepper onto my plate these days.

Why? Well, it really does add a layer of vibrant flavor. But there’s also plenty of research backing the health benefits of eating spicy food. So here’s a quick rundown of a few reasons to start kicking up the intensity of heat in your cuisine.

#1  Burn Flab and Block Fat

I mean, come on. It’s January. The bulk of the adult human population is at least considering losing a few pounds right now. And, capsaicin—one of the main compounds that gives hot peppers their heat—can help make that happen by revving up the body’s natural fat burning ability. The thermogenic power of spicy peppers has been recognized for centuries, but recent research has pointed to even greater metabolic benefits.

When consumed with your meals, capsaicin not only helps burn existing body fat stores, but it can also help you digest new dietary fat more effectively. Scientists have found that when cayenne pepper or other types of hot peppers are added to fatty dishes (hello, my beloved alfredo sauce) the capsaicin actually helps the body process the fat so that it can be better used as fuel rather than stored on your hips. Yes, please!

#2  Kick Your Flu in the Face

 You know the feeling. The sniffling, sneezing, coughing and aching from the nasty cold and flu viruses running rampant in the dry environments of winter. Before you brave the blustery winds outside to go to the pharmacy, try hitting up your spice rack.

A piping-hot plate of spicy nachos may be just the ticket to save you from your mucus-y misery. Listen. I’ve got a personal testimony on this one, people! It was actually seasonal allergies for me, but same concept. I worked at a coffee shop in high school and one morning I just could not handle my intense sinus pressure and infuriatingly plugged-up nose brought on by the budding trees of spring.   One of my regular customers swore to me that he could cure my symptoms. He left the shop and returned 30 minutes later with a batch of homemade nachos with a HOT sauce that made my eyes water. He insisted that I ate them. And guess what? Cured. Seriously like, b-o-o-m. My sinuses opened and I felt like a brand new barista.

Scientists confirm my experience. It seems counterintuitive, but the chemical compounds in hot peppers cause an anti-inflammatory response in the body when ingested that can reduce swelling in your sinuses and act as an expectorant (meaning you’ll be able to cough up all the crap in your chest and get it the heck outta ya!). And when the dish is not only spicy-hot, but also consumed at a very warm temperature, you can enhance the effects and promote expansion of the bronchial tubes so you can breathe easier.

#3  Hurt-So-Good Mood Boosts

You know that guy who willingly chooses to order the hottest of the hot wings on the B-Dubs menu? Crazy, I know. But if that guy also tends to be the life of the party, he may be onto something. Studies have suggested that spicy foods have a positive impact on brain function, increasing feelings of happiness and well-being. The sensation that comes with that basket of “lethal” hot wings acts as a sort of high, causing serotonin levels to surge.

And ladies…

If you can handle a little extra heat, you might have more fun in the sheets. That hot sauce is gonna get your blood pumping… if you know what I mean.

#4  Spicy Food is Sweet for Your Cells

These last two points sort of reinforce some of what I’ve already mentioned. For instance, as I stated in #2, hot peppers actually cause an anti-inflammatory response when ingested. This is true at the cellular level and can offer great health benefits.

Capsaicin has commonly been used for pain management in topical applications, but it also appears to be effective when consumed internally. Other spices besides hot peppers—such as turmeric, cinnamon and ginger—are also well known for their anti-inflammatory properties. There are entire books dedicated to explaining why it’s important to minimize inflammation in the body, but for now, just know that your body will thank you for feeding it these super spices.

If you have chronic pain, swelling, arthritis or other joint pain, try adding some of these spices into your diet or supplementation program and see if it helps to ease your symptoms.

#5  Kick It Up for Cardio Health

As mentioned in #3, spicy food will get your blood pumping, and the benefits aren’t just temporary. Cardiologists suggest that fiery flavors may be beneficial for your heart health because they promote good circulation and appear to lower blood pressure. These two effects help to reduce strain on the heart. Of course, you need to talk to your doctor about your specific health profile, but it does seem to make sense to add more spice to your diet to help improve your overall wellness.

 

So there you have it. Plenty of motivation to start training your tastebuds to better tolerate the hot stuff.

And I just have to end with this. The whole time I’ve been working on this post, I’ve been singing in my head, “People of the world—Spice up your life! Every boy and every girl—Spice up your life!”

Oiy. Please tell me I’m not the only one…

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Spinach and Artichoke Dip with Sun-Dried Tomatoes

‘Tis the season for potlucks and parties.  I have several go-to dishes that are quick to make and easy to transport, but this one probably tops my list.  It’s simple, inexpensive, and addictively delicious.

There are many variations of this savory party favorite, but my personal preference calls for tangy bits of sun-dried tomatoes.  I think it helps balance the richness of all the cheese and enhances the textures of the spinach and artichokes.  I’ve used both jarred, marinated sun-dried tomatoes and the kind that come dry in a package.  Both work well, but the dry ones are less messy when you chop them, so I tend to lean in that direction.

If you want a more dramatic presentation, you can use the Oven Method and serve this up in a pretty dip dish.  Or, if you’re like me, and want to keep things low maintenance, just toss all the goodies in a crockpot and pour yourself a glass of wine while you wait for the magic to happen.

Happy Holidays!

Spinach and Artichoke Dip with Sun-Dried Tomatoes

16 oz. cream cheese

8 oz. sour cream

4 T. butter

1 ½ c. fresh grated Parmesan cheese

14 oz. artichoke hearts (I prefer frozen or jarred, not canned), chopped

10 oz. frozen chopped spinach, thawed and squeezed dry

2 fresh garlic cloves, minced/pressed (or 1 t. garlic powder)

½ c. chopped sundried tomatoes

Salt and pepper to taste

Crockpot Method – Throw everything in the pot and set to high heat. Stir occasionally until everything is melted, then reduce heat to warm setting. *Use a disposable slow cooker liner to make cleanup a breeze!

Stovetop/Oven Method – Preheat oven to 425 degrees. In a pot on the stovetop, melt together the first 3 ingredients. Add 1 c. of the Parmesan cheese (reserve some for topping), and everything else. Stir until combined. Transfer to a greased casserole dish, sprinkle with remaining Parmesan and bake for 20 minutes or until bubbly and golden on top.

Serve with crusty bread, toasted crustini, or tortilla chips.

Easy Teriyaki Glaze

I’ve made this recipe a hundred times and it always turns out great!  My family loves it on steamed broccoli, and it’s amazing on grilled chicken, steak or salmon.  Sprinkle some whole toasted sesame seeds and sliced scallions on top when you’re ready to serve to make it look as fabulous as the meal will taste.

You can double or triple this recipe and freeze the extra for an easy go-to when you’re pressed for time.

Easy Teriyaki Glaze

1/4 c. soy sauce (I prefer LaChoy brand)
1/8 c. packed light brown sugar
1 fresh garlic clove, minced or pressed
1 T. cornstarch dissolved in 1 T. cold water

Add all ingredients in a shallow skillet over medium heat until thick and translucent.

Grilled Veggie Soup

My Weber gas grill is amazing.  Admittedly, it was a splurge on a Shifty’s salary, but I successfully grilled a whole 19 lb. turkey on that baby for Thanksgiving this year… so in my book it is practically priceless.

I love that I’m able to use our grill all year long.  Last week I grilled up a huge batch of marinated vegetables, and after eating them as a side dish for at least 3 meals, I decided to stretch their use in a soup recipe.

Hubby took some of this soup to work over a night shift and the guys went nuts for it.  It’s easy, makes a HUGE batch and freezes well.

Grilled Veggie  Soup

Marinate Veggies for at least 2 hours before grilling
1 each – Red, Yellow, Orange and Green Bell Peppers
1 zucchini
1 yellow squash
8 oz. whole baby Bella or button mushrooms, washed
1 large red onion
2-3  carrots, peeled

1/2 c. olive oil
1/4 c. fresh lemon juice
1 T. chili powder
1 t. garlic powder or 1 fresh garlic clove, minced
1 t. Kosher salt
1/2 t. ground black pepper
28 oz. canned tomato sauce
28 oz. canned petite diced tomatoes
28 oz. water or broth
1 T. dried Italian seasoning
salt and pepper to taste

**Optional: add cooked meat of your choice… shredded chicken, beef roast, stew meat, venison, smoked sausage…

Cut all vegetables into approximately 1″ pieces.  In the bottom of a large mixing bowl, whisk together the olive oil, lemon juice, chili powder, garlic, salt and pepper until well incorporated.  Quickly add all the veggies to the bowl and toss to coat.  Cover and refrigerate for at least 2 hours, no more than 24 hours.

Preheat grill to 400-450 degrees.  Using a slotted grill basket like this (you may need 2 baskets!)  cook the vegetables over medium heat for 20-30 minutes or until tender and slightly charred.   You will need to toss them around in the basket every 5-10 minutes.  While the vegetables are on the grill, prepare your meat (if desired).

When the vegetables are ready, toss them into a large soup pot with all the other ingredients and heat until ready to serve.

Creamy Chicken Pot of Love

We’re enjoying a high temp of 12 degrees in the Heartland today.  I don’t know about you, but when the mercury drops, my appetite rages!  Specifically, I crave warm, creamy comfort food.

I altered a recipe (as I always do!) for chicken pot pie, leaving out the pie part.  I just served Crescent Rolls on the side for the boys and stuck to a bowl of the good stuff for myself.  The end result was soooooo good!

You could use this base recipe to make chicken pot pie, creamy chicken noodle soup (just add more broth and some Reams frozen noodles), or chicken and biscuit casserole.  Enjoy!

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Creamy Chicken Pot of Love


4 T. butter

1 c. chopped yellow onion

1 c. chopped carrot

1.5 c. sliced mushrooms

1 pint heavy cream

2 T. flour

2 c. chicken broth (I used 2 c. boiling water with 2 t. chicken bouillon)

1 can Campbell’s cream of chicken soup (I know, I know… I usually don’t do condensed soups, but it really fit the bill here!  I guess you could do without it, but I had it in my cupboard.)

2-3 c. chopped cooked chicken (I had grilled chicken breasts that I cut up.  You could also use shredded chicken or cut up a rotisserie bird)

1/2 c. frozen peas

1/2 t. ground thyme

Salt and pepper to taste

Melt the butter in a deep pot.  Add the onions and carrot and cook for 5-10 minutes until they start to get soft.  Add the mushrooms and cook 5 minutes longer.  Add the cream.  Dissolve the flour into the COLD chicken broth before adding to the pot. If you use bouillon like I did, dissolve the flour in a few tablespoons of cool water instead.  Add the remaining ingredients and let simmer until heated through.

Creamy Roasted Cauliflower and Goat Cheese Soup

IMG_1238This recipe came to life one dreary November day, with the kind of looming gray clouds that just made me want to stick my face in my couch cushions and listen to Alanis Morissette’s Jagged Little Pill album.

But since I’m pretty sure that behavior would be frowned upon in the presence of my small humans, I made soup instead.

Funny how this dish came about today, actually.  Mom asked what we all wanted to bring to Thanksgiving this year.  I volunteered my variation of Martha Stewart’s Pumpkin Cheesecake, green bean casserole (because I would be grumpy if that doesn’t show up the Turkey Day table), and a meat and cheese tray for pre-dinner munchies.  My darling younger sister volunteers to bring….roasted cauliflower.  Blek.  I told her I love roasted cauliflower, when it’s pureed with aromatics beyond recognition and camouflaged further with creamy cheese and bacon.  Yep, that kind of veggie dish is invited to dinner.

Lil’ sis, oh she debated that my suggestion defeated her purpose of trying to bring something “healthy” to the party.  Muwahaha she doesn’t even know!  So I’m here to set her straight.  This recipe  is chock full of vitamins and minerals, super low carb and pretty darn low cal.

I don’t know if it’ll make our Thanksgiving line up, but I highly recommend it any day of the week!

Roasted Cauliflower Soup with Goat Cheese and Bacon

Ingredients:

(2) 12 oz. packages frozen cauliflower, or 1 large head of fresh cauliflower, florets trimmed

½ t. onion powder

½ t.  garlic powder

3 c. chicken broth

½ c. heavy cream

4 oz. soft goat cheese (I like Chèvre)

1 t. sea salt (or more to taste)

½ t. ground black pepper

cayenne pepper to taste (I add 3-4 good shakes to the pot)

crumbled cooked bacon and chopped chives or scallions for topping

Instructions:

Preheat oven to 425.  Line a baking sheet with parchment paper OR lightly coat with nonstick spray.  Spread the cauliflower out evenly on the baking sheet and pop into the oven for 25 minutes.

When lightly browned, remove cauliflower from the oven.  Using a blender (I use the large cup of my NutriBullet and work in 2 batches), puree the cauliflower with 2 c. of the chicken broth.  Allow plenty of time to let the cauliflower become totally smooth and velvety.

Return the puree back to the soup pot and use the remaining 1 cup of chicken broth to rinse out any puree that wants to stick to the inside of the blender. Add cream, goat cheese, onion powder, garlic powder, salt, pepper and cayenne to the pot and stir over medium heat until everything is  well combined.

Serve hot, topped with crumbled bacon and chives…and be prepared to lick your bowl clean.

Cheesy Low Carb Pizza Crust

IMG_1117In our house, every Friday night is “Family Pizza Night.”

We try to mix it up, sometimes ordering take-out, sometimes trying a new restaurant, sometimes just throwing a frozen Tombstone in the oven!  But I try to mostly make a homemade pizza of some variation.  As you know, I try to watch my starch and sugar intake, but I’m not really a die-hard low carb lifer, so I’ve tried lots of yeasty dough recipes.  They’ve all been good, but nothing that was better than the crust at our favorite take-out joint.

This crust, however, is by far our family’s favorite homemade pizza crust.  The kids gobble it up and I have to swat Hub’s hands off the kid’s half or he’ll eat way more than his share.  Best part…it’s low carb for Momma.

This homemade low carb pizza crust is quick to make, taking only about 5 minutes of prep and your pizza will be out of the oven and ready to eat in just 12 minutes!  Basically you can make this in the same amount of time it takes to bake a frozen pizza…and it is so much tastier!

This crust (modified from Fat Head Crust/Holy Grail Pizza Crust recipes) is super sturdy to hold as many toppings as you want to load on and packed full of flavor.  I use this same recipe to make breakfast pizza and Ranch veggie pizza when I need to bring an appetizer to a party.

Try it out and let me know what you think!

Ingredients:

Makes a 12” pizza, serves 4

¾ c. almond flour

½ t. garlic salt

2 c. shredded Mozzarella or Monterey Jack cheese

1 egg

2 oz. cream cheese, cubed

Toppings of choice (*all meat and veggies should be precooked)

Tools: You’ll want a fork for all the mixing and “docking”, a small mixing bowl, a large, microwavable mixing bowl, some parchment paper, a baking stone, and a pizza peel.

Instructions:

  1. Cut a piece of parchment paper that will fit on your pizza stone, allowing plenty of over hang for handling.  Lay the paper flat on countertop workspace.
  2. Place your pizza stone inside a cold oven and set the preheat temp to 425 degrees
  3. Toss the shredded cheese with the almond flour and garlic salt in a large, microwaveable mixing bowl.
  4. Add the egg to the mix and stir around as evenly possible.
  5. Cube the cream cheese and add to the top of the mixture.
  6. Heat the mixture in the microwave for 45 seconds.  Stir and heat for another 20 seconds, or until everything is melted and combined to make a smooth “dough”
  7. Transfer “dough” onto the parchment paper.  Use a smooth plastic spatula to spread the dough or wet your hands and press the mixture into your desired size/shape.  You’ll want it to be about ¼” thick. “Dock” the dough with the tines of a fork – poke little holes all over the crust to prevent bubbling.
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  8. Once oven is preheated, slide pizza peel under the parchment paper and transfer crust onto the hot stone in oven.
  9. Bake for 8 minutes
  10. After 8 minutes, use peel to take the parchment and crust out of the oven.  Use a fork to poke holes in any area where large bubbles are forming.
  11. Add toppings.
  12. Place back into the oven for 4 minutes or until cheese on top is all melted.
  13. Allow to cool for a few minutes before cutting and serving.

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