HOME MADE WHOLE WHEAT VEGGIE PIZZA

HOMEMADE WHOLE WHEAT VEGGIE PIZZA 

*Dairy FREE*

IN my FITNESS CHALLENGE GROUP, I HAD A CHALLENGER WHO ASKED ABOUT A 

DAIRY FREE PIZZA THAT HER FATHER HAS HAD 2 BYPASS SURGERIES 
(HEART SURGERY) AND WANTS PIZZA, BUT NEEDS A HEALTHY VERSION! 
 HE ALSO HAS SEVERE ACID REFLUX, SO I TOOK IT UPON MYELF TO FIND 
SOMETHING THAT WILL WORK FOR HIM!! AFTER DOING SOME RESEARCH, 
I FOUND AN EASY HOME MADE DOUGH RECIPE THAT IS SO SIMPLE 

TO MAKE!

INGREDIENTS

TO MAKE 12 OUNCES DOUGH:

• 1 1/2 CUP WHOLE WHEAT FLOUR
• 1 PACKAGE OF QUICK RISING YEAST (2 1/4 TSP)
• 3/4 TSP HIMALAYAN SALT
• 1/4 TSP SUGAR
• 1/2- 2/3 CUP HOT WATER AT 120-130 DEGREES F
• 2 TSP EXTRA-VIRGIN OLIVE OIL (EVOO)

• 
  

OTHER INGREDIENTS

• 1 TSP EVOO
• 1/4 CUP BALSAMIC VINEGAR (FOR ENTIRE PIZZA)
• 1 CUP RAW SPINACH
• 1 CUP RAW SLICED VEGGIES OF YOUR CHOICE (I USED RED, ORANGE, AND YELLOW PEPPERS
• 1/2 CUP RAW MUSHROOM SLICES
• 1 CUP BABY TOMATOES DICED IN HALF
• 1/4 CUP KALAMTA OLIVES (I USE PITTED AND SLICED)
• PAM OR EVOO PRAY

DIRECTIONS

1. MIX WHEAT FLOUR, YEAST, SALT, AND SUGAR IN MIXER ON PULSE UNTIL INGREDIENTS ARE MIXED WELL. 
2. MIX HOT WATER AND EVOO TOGETHER IN SEPARATE BOWL.
3. SLOWLY ADD HOT WATER MIXTURE TO FLOUR UNTIL A CLUMP IS FORMED.  *IF TOO RUNNY, ADD 2 TSP FLOUR, IF TOO THICK, ADD 2 TSP WARM WATER.
4. KNEED DOUGH FOR 1 MINUTE AND SET ASIDE ON WAX PAPER COVERED LIGHTLY IN FLOUR.  SPRAY LIGHT EVOO ON TOP AND COVER WITH PLASTIC WRAP FOR 10-15 MINUTES OR UNTIL RISEN.
5. ROLL OUT DOUGH TO MAKE PIZZA CRUST IN SHAPE OF YOUR CHOICE :) 
6. SET ON STONE PIZZA PLATE

TO MAKE PIZZA:

1. PREHEAT OVEN TO 500 DEGREES
2. ADD 1 TSP EVOO ON DOUGH
3. ADD 1 CUP SPINACH OVER PIZZA DOUGH
4. ADD ALL REMAINING VEGGIES YOU WOULD LIKE ON TOP OF PIZZA!
5. COOK FOR 20 MINUTES OR UNTIL SLIGHTLY BROWN ON SIDES OF CRUST
6. LET COOL AND SERVE WITH SIDE OF BALSAMIC VINEGAR---> OK I POUR MINE ON TOP AND ENJOY!! :)- 

DID I MENTION THIS IS TOTALLY KID FRIENDLY?!?!? YES, 

IF YOU ARE WANTING TO PROVIDE YOUR KIDS NO 

MATTER WHAT AGE WITH HEALTHY MEALS, ALLOW 

THEM TO HELP YOU PUT TOPPINGS ON PIZZA AND 

ENJOY THE HEALTHY MEAL TOGETHER! 

SO MANY PEOPLE GO FOR THE DIETS... THEY WOULD 

RATHER TAKE THE EASY WAY OUT WITH DIET PILLS, 

CUTTING CARBS, AND STARVATION, THAN JUST 

HEALTHY CHOICES AND PORTION CONTROL!  WHEN THE 

EASY WAY IS TAKEN, THE WEIGHT OFF IS ONLY 

TEMPORARY! I WOULD LOVE FOR YOU TO TAKE THE 

STEP WITH ME IN GAINING A LONG TERM HEALTHY 

LIFESTYLE THAT WILL KEEP THE WEIGHT OFF FOR 

GOOD!  IF YOU ARE READY TO MAKE YOUR HEALTH A 

PRIORITY AND READY TO TAKE AN AMAZING JOURNEY 

TO SUCCESS, PLEASE FILL OUT THE APPLICATION 

BELOW FOR A SPOT IN MY NEXT 60 DAY FITNESS 

CHALLENGE!

The easy to use Wufoo form builder helps you make forms easy, fast, and fun.

Tilapia with Balsamic Butternut Squash Stir Fry

TILAPIA WITH BUTTERNUT SQUASH STIR-FRY!

Servings (4)

Ingredients:

• 16 oz Fresh Tilapia
• 12 oz fresh bella mushrooms
• 1/4 chopped purple onion
• 12 oz diced butternut squash
• 1/4 cup Balsamic Vinegar
• Spray Pam or EVOO
• 1 tsp minced garlic
• 1/2 tsp Pepper 
• 1 tbsp EVOO

Directions:

1. Heat Grill on medium 
2. Place sliced mushrooms, chopped onion, and diced squash on foil.
3. Pour EVOO on mixture and mix until EVOO is evenly covering ingredients
4. Add garlic and pepper to butternut squash mixture
5. Place on grill on medium for approximately 15 min, making sure you mix every 5 minutes (or until you can poke the squash easily with a fork.
6. Place tilapia on another piece of foil sprayed with EVOO or Pam. 
7. Let Tilapia cook on grill for approximately 15 min or until easily flakes with fork.
8. Place squash stir-fry into bowl and add Balsamic vinegar and mix
9. Separate squash stir fry into 4 servings (1 cup each serving)
10. Add 4 oz tilapia onto each serving of squash stir-fry
11. ENJOY!!

*If you are doing the 21-day Fix Extreme program, you will use:

1 Green container

1 Red Container

1/2 Blue Container

**This recipe is clean enough that is able to be used during Figure competition prep! I am 11 weeks out from my next show and will continue using this recipe to give my great sources of protein, carbs and healthy fats!

If you would like more healthy tips, recipes, and help with meal planning to help you reach your ultimate health and fitness goals, please fill out the application below for a spot in my next 60 day fitness challenge/support group!

There are tons of Wufoo features to help make your forms awesome.

Balsamic Scallops & Asparagus over Spaghetti Squash

Today was a PERFECT day for meal prepping!! Easter is over and it was FINALLY nice outside! So the grill came out, I took my challenger grocery shopping and we prepped our meals for the week together!

Some of the groceries we bought were:

VEGGIES:

Green beans

Asparagus

Spaghetti Squash

Butternut Squash

Onions 

Tomatoes

Spring mix/Spinach 

Mushrooms

Protein:

Chicken

93% Lean Beef (for hubby and maybe I'll have some stuffed peppers :) )

Egg whites

Tilapia

Scallops

Fats:

Natural Peanut Butter

EVOO

Almonds (raw and yes I buy coconut almonds by blue diamond)

PB2 (peanut butter powder with 85% less fat)

Dairy:

Almond milk

Greek Yogurt (plain)

Other:

Balsamic Vinegar

Agave nectar

Fresh minced garlic

So here is an example of what I get when I am eating clean and prepping for the week.  Since my NPC Figure Competition Saturday, I have literally fallen off track with my eating which I kinda new it was going to happen because I was allowing myself to enjoy a couple days before cracking back down to the grind.  Fortunately, I actually miss my clean foods!  Once you are eating so healthy, your body and taste buds get acquired to what you are feeding your body with, just as if you eat unhealthy. 

So on a good note, I'm excited for this meal prep and get back into my regimen!

**NEW RECIPE ALERT**

BALSAMIC SCALLOPS & ASPARAGUS OVER SPAGHETTI SQUASH

Serves 2 

Ingredients:

• Scallops 8 oz
• 1 bunch of fresh Asparagus 
• 1 medium Spaghetti Squash
• 4 Tbsp EVOO 
• 4 Tbsp Balsamic Vinegar 
• 1/4 red onion chopped
• 1 Tbsp minced garlic
• 1 cup chopped bella mushrooms
• Spray Pam

Directions:

1. Turn on grill and pre-heat to medium 
2. Take Spaghetti squash and cut length wise, and with a spoon  cut out the seeds and middle. 
3. Flip squash upside down so round is facing up onto a plate.  Put in microwave and cook for 12-14 min (depending on how big).
4. Cut asparagus stems off and place on large piece of foil. 
5. Add 1 Tbsp EVOO on top of asparagus, along with 1 Tbsp minced garlic, mushrooms, and 1/4 red onion chopped. Place on grill for approximately 6 minutes or until dark green and tender to poke with fork.
6. On another piece of foil, spray with Pam and place scallops on top and put on grill to cook for approximately 8 minutes.
7. Once spaghetti squash is done, use fork and take out squash (should look like spaghetti).  Put on plate (approximately 2 servings per squash)
8. Once asparagus is done, set 6 slices on top of spaghetti squash with onions, mushrooms and garlic.
9. Place scallops (4 oz per serving) on top of asparagus and spaghetti squash.  Top of with 1 Tbsp EVOO and 2 Tbsp Balsamic vinegar. 
10. Serve and ENJOY!!

One of the fitness programs I use frequently to help with my own health and fitness goals is the 21 DAY FIX EXTREME where the program is focused on portion control, but has a variety of workouts... you get Upper body, Lower body, Total body, Cardio, Yoga, and Pilates, but whats even better is the program challenges you with using weights during each workout!

For the 21 Day Fix Extreme, I use:

1 Red container

2 Green Containers

1 Blue container

*If you interested in getting more clean recipes, nutrition and fitness tips, and would like daily accountability and support to reach your health and fitness goals, please fill out the application below for a spot in my next 6 week Beachbody Boot Camp Challenge!  

Time to get that summer body so you don't have to be covered up at the beach or pool!

Use Wufoo integrations and get your data to your favorite apps.

Grilled Chicken & Asparagus with Vinegar Glaze

Grilled Chicken & Asparagus with Vinegar Glaze

Im 4 weeks out from my show and my vinegar obsession is still here! Im finishing my second bottle here and its been 2 weeks! YIKES!! You can say my house smells a lot like vinegar lol! My kids keep saying, "Eww, mommy... what's that smell?" 

HAHA Oh just mommy and her vinegar!!

Well, since having my cravings for vinegar, I thought I might as well add a new recipe for you all!!  I have been eating straight chicken for a while, and tons of asparagus, so I put it all together!! Simple, easy, but yummy!!!

I turned my vinegar into a little glaze to pour on top of my chicken and asparagus!!

Grilled Chicken and Asparagus with Vinegar Glaze:

Ingredients:

• 1 lb Grilled chicken breasts
• 1 stalk asparagus 
• 2 tbsp minced garlic
• 1/4 cup balsamic vinegar

Directions:

1. Cook chicken breasts on grill until done to your liking and cut into 1/2 inch bites.
2. Put asparagus on baking sheet
3. Add 1 Tbsp of minced garlic and 1 Tbsp vinegar to asparagus and bake in oven at 375 degrees F for 14 min (make sure you mix garlic and vinegar so it is throughout asparagus).
4. With a small pan, add remaining vinegar and garlic and cook at medium high until boil.  Once done boiling, keep on low until asparagus is done cooking.
5. Once asparagus is done cooking, cut into pieces.
6. Add chicken and asparagus with remaining mixture to pan of vinegar and garlic.  
7. Serve and Enjoy!

Talk about adding some flavor to your food!! :) Love this meal!! I do use this for the 21 DAY FIX and the 21 DAY FIX EXTREME.

Containers used: 

1 Red

1 Green

If you are looking for more recipes, fitness tips, and support and accountability to help you reach your health and fitness goals, please fill out the application below for an exclusive spot in my next 60 day fitness challenge group!

*This is for people ONLY who are serious about reaching their goals and are ready to invest in their health.

There are tons of Wufoo features to help make your forms awesome.