As I have previously mentioned, I have an aversive reaction to the enzymes in fresh pineapple. Namely, I experience a stinging sensation in my mouth and my lips puff up. Not pretty.
But when cooked, I don’t have the reaction (unless if I chow down an indecent amount of pineapple).
And so, when working with pineapple, I usually use the outer sides of the pineapple (less enzymes are concentrated here) or cook it.
To kick off the unofficial start of summer, I’m posting a Hawaiian Pizza recipe. But instead of topping it with pineapple, I’m using the (cooked) pineapple as the crust!
Pineapple “Crust” Hawaiian Pizza (Grain-Free)
Pineapple slices (sliced thinly)
Bell pepper (any color), chopped
Precooked ham, chopped
Preheat the oven to 350 degrees. Place pineapple slices on a baking pan and place in the oven for 10 minutes. Take out, spread on a thin layer of sauce, followed by bell pepper, ham, mozzarella, and cilantro. Put back in the oven for 10 more minutes. Let cool for at least another 10 minutes before eating.
I always feel weird sharing a salad recipe as it’s more of a suggestion list than an actual ingredient list. For me, salads are pretty much whatever you have on hand tossed together.
However, I am sharing this “recipe” as I really liked how the idea of using a broccoli base turned out. Just a bit different from the usual lettuce or spinach base. Plus, with Memorial Day outdoor BBQs coming up, you don’t have to worry about the broccoli becoming soggy and whatnot 🙂
Broccoli Salad with Avocado Dressing
1/2 of an avocado
3 tbsp plain yogurt
1 tbsp lemon juice
2 heads raw broccoli, cut into very small florets
1/2 of a red onion, finely diced
1/2 cup cooked and crumbled bacon
1/2 cup sliced or chopped almonds
1/2 cup carrots, grated
1/2 cup crumbled feta cheese
In a food processor, blend together avocado, yogurt, lemon juice, zest, and salt. Place dressing in fridge to chill. Add remaining ingredients into a large bowl and toss. Before serving, mix in avocado dressing.
Recently, I’ve noticed that the number of views for my blog has gone up significantly. And all for one post: my Butternut Squash Chocolate Pudding.
As we are no longer in butternut squash season, I felt bad that people were now noticing this recipe. And so, I’ve modified my chocolate pudding so that summer squash can be used in place of the butternut squash.
Since this pudding has been officially mom-approved, wanna guess what I’m making for Mother’s Day dessert? 🙂
Summer Squash Chocolate Pudding (Paleo)
3/4 cup grated zucchini
1/4 cup nut butter
2 tbsp maple syrup
2 tbsp cocoa powder
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp stevia
Combine all ingredients in a food processor and blend until smooth. Place in the fridge for at least 1 hour to chill and thicken.
As previously stated, cabbage is one of my favorite comfort foods. And with finals week upon me, you can bet I’ve gone through a few heads already. In fact, to double-up the comfort, I’ve combined cabbage and pizza for the grand effect!
Bring it on finals, bring it on 😉
Pizza-Cabbage Casserole (Grain-Free)
4 cups green cabbage, chopped into bite-sized pieces
1 and 1/2 cups marinara/pizza sauce
1 cup shredded mozzarella cheese, divided
3 sausage links (I just cut up thawed breakfast sausage)
mushrooms, sliced (however many you want)
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp oregano
1 tsp salt
Preheat the oven to 350 degrees. In a bowl, combine cabbage, sauce, 3/4 cup cheese, sausage, mushrooms, garlic powder, onion powder, oregano, salt, and pepper. Stir until evenly mixed and pour into a 8×8 baking dish. Top with remaining 1/4 cup of cheese. Bake in the oven for 35 minutes. Let cool for at least 10 minutes before eating.