Blizzard Bites: Pizza Veggies

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If you are living in the Northeast — congratulations on surviving the first blizzard of 2016! If not, did you have commiseration FOMO – and sense my jealousy?! Did you stock up on bread and milk, or did you make last-minute stops for zucchini, tomatoes, and garlic like us? (thanks, Mom). The internet was littered with memes like this one:

All the things - buy all the bread and milk

And Nick and I spent a good deal of time laughing and making fun of those people — until we ran out of [coconut] milk today after making smoothies, ice cream, and putting it in coffee (recipes to come!)

I’m not on “team snow” by any means, and this was a kick-in-the-pants way to start off my first winter after a mild, almost nonexistent, southern California winter last year. Poppy had some issues adjusting, but after the snow slowed a bit and she could see the squirrels again, she was back at it! Honestly, she’s doing better than I am.

For me, being stuck inside with Nick was an amazing change of pace. Not only did I have some company working from home, we got to cook some amazing meals together and he was super essential for cleanup help. Like my friend Sue once said: “Cleaning up after you cook is like driving home after a hike…” IT JUST SUCKS. You get to enjoy it while you are eating/trekking, but afterwards, UGH. just, ugh. You know that feeling.

BUT, I do love cooking, and the eating that comes along with it, especially the yummy zucchini “pasta” and my famous “pizza veggies” that we made this weekend. And I just finished cooking a yummy whole chicken for the week ahead, which will become broth in a few days. But the cleanup is always the worst part. I promise you — these veggies are worth it, and so easy — you will love the time saved from easy prep, you won’t mind the cleaning so much.

The recipe is included below… if you don’t have some of the ingredients — change it up! I love to opt for fresh herbs, spices, and ingredients, but I’m also a big fan of cooking with what you have. That’s actually how this recipe was created. We tossed the Pizza Veggies over spiraled zucchini, using a WonderVeg Spiralizer – it was AMAZING. Nick got it for me because I’ve missed eating pasta on my ketogenic diet. It’s such a simple contraption, but it is honestly one of the best Christmas gifts I’ve ever received. Let me know what “toppings” you choose, and how it turns out for you!

 

Pizza Veggies
Serves 2
Yummy, cooked veggies - that taste like pizza! (gluten free, can be dairy free)
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
130 calories
20 g
6 g
3 g
8 g
2 g
229 g
277 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
229g
Servings
2
Amount Per Serving
Calories 130
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 277mg
12%
Total Carbohydrates 20g
7%
Dietary Fiber 7g
26%
Sugars 3g
Protein 8g
Vitamin A
123%
Vitamin C
47%
Calcium
20%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium vine ripe tomatoes (or equivalent grape tomatoes)
  2. 1 cup of other veggies - anything you would put on pizza (bell peppers, mushrooms, etc)
  3. Vinegar
  4. 1/8 cup Parmesan cheese (optional)
  5. 1 garlic clove, minced (or garlic powder)
  6. Salt (Himalayan or Sea salt are great options!)
  7. Crushed red pepper
Italian seasonings (dried - the Perfect Pinch blend works!)
  1. Basil
  2. Oregano
  3. Rosemary
  4. Thyme
  5. Savory
  6. Sage
Instructions
  1. 1. Preheat oven to 350 degrees F
  2. 2. Dice tomatoes & chop veggies, and put into oven-safe glass or ceramic baking dish
  3. 3. Spritz with vinegar (or add ~1 tbs and stir)
  4. 4. Add garlic and other seasonings to taste (I usually do 2-3 shakes of each, with an extra shake for good luck of whatever my favorite is - in this case oregano!)
  5. 5. Stir.
  6. 6. Put into oven for 10 minutes.
  7. 7. Remove from oven and top with optional cheese & crushed red pepper, return to oven for 5-10 minutes, or until desired tenderness. Optional: broil to melt the cheese if you like it crispy.
  8. Eat plain or toss over veggies of your choice!
Notes
  1. Awesome on a low carb diet - can be paleo if you remove the cheese, which is definitely not key to the recipe! Eat plain, or toss on top of veggie "pasta" - spiraled zucchini, spaghetti squash, etc. You can always cook longer, I just prefer my veggies as uncooked as possible.
beta
calories
130
fat
3g
protein
8g
carbs
20g
more
Laugh Often https://laugh-often.com/
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