Throw It On the Grill

So, I told you last week that I am trying to clean up my diet.

I am trying to learn portion control.

I am trying to eat more veggies.

I am trying to limit boxes and cans (yes, I will use some cans in the recipe below)

It is going well - 

the first week was rough ...

last week, better.

There is always a learning curve.

Last week we discovered a new favorite.

A flatbread pizza with grilled veggies.

You could use premade flatbread and sauce - 

the great part is the grilled veggies.

Flat Bread (found here)

I doubled the recipe for 2 of us - one recipe makes 3 small flatbreads

• ½ cup Blanched Almond Flour
• ½ cup Tapioca Starch
• ½ cup Water, preferably filtered
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Sea Salt
• ¼ teaspoon White Pepper

Preheat oven to 350 degrees F

Line a cookie sheet with parchment paper

In a jar (with lid) combine all ingredients and shake well to make a thin batter

Heat your seasoned cast iron skillet over medium

Add a little healthy cooking fat to your hot pan

Pour your batter into your skillet (approximately ¼ cup) -

 move your skillet around to spread the batter out thinner if desired

Cook for 1-2 minutes per side, just until it's getting a few brown spots.. 

your breads will be firm on the outside but uncooked in the center

Transfer your bread to your parchment lined cookie sheet

Repeat until your batter is all used up and all breads are on your cookie sheet

Bake your flat breads at 350 for up to 20 minutes

Remove from the oven and cool slightly

Pizza Sauce

see my favorite recipe here

Grilled Veggies

hubby took green peppers, onions, and mushrooms

and "sauteed" on a piece of aluminum foil using olive oil and a garlic and salt blend

I removed the flatbread about 5 minutes before they finished,

and added sauce, mozzarella, and a large pile of veggies.

Return to oven for 5 minutes.

Enjoy!

This week's menu:

Sunday: Quinoa and Bean Stuffed Peppers

Monday:  Chicken Kabobs at Zoes Kitchen

Tuesday:  Burritos

Wednesday: Turkey

Thursday:  Chicken, Brocolli, and Penne

Friday:  Grilled Vegetable Flat Bread Pizza

Saturday: Acorn Squash, Rice, and mushrooms