Maybe We Were On To Something...

 

We were browsing A Cup of Jo today and saw where she proclaimed that 2018 was the year of the French bread pizza! She actually linked it from an article written by The Kitchn that you can read here, but still, how crazy is that?! We were just talking about how we made it the other night and gave the (extremely easy and fast) recipe that’s sooooo good. Did we mention it’s easy? 

Maybe a lot of people are writing blogs about how they made French bread pizzas too? How do they know it’s the year of French bread pizzas? Actually, how does one go about declaring that 2018 is the year of anything, really? Regardless, maybe we really were on to something the other night! 

French Bread Pizza

We made homemade pizza the other night at our Oscars party and had all of the ingredients left over, except the pizza dough. When we got home last night, we didn't feel like going out to get more dough, so we improvised. What we did have was French bread! So we made French bread pizzas and they were delicious, quick, and easy to make! Here's what we did:

Ingredients 

• Half a loaf of bread (we used French but Italian will do, too)
• Melted butter (however much you want!)
• Minced garlic (1 clove)
• Tomato sauce (we made our own, and here's a similar recipe for that)
• Grated mozzarella (we used a full 8 oz bag) 
• Pepperoni (as many as you'd like!)
• Basil (2 tablespoons)
• Red pepper flakes (optional)

Preparation

• Preheat the oven to 425 degrees
• Cut the loaf right down the middle, and then split that in half (as seen in pic above)
• Place bread on cooking sheet and bake in the oven for 5 mins
• Mince the garlic and melt the butter, then combine the two for a little spread
• Take the bread out of the oven and spread the butter/garlic mixture on top of it
• Spread your pizza sauce over the top of it, add as much cheese as you want, add as many pepperonis as you want, and then add a little more cheese
• Bake for 10 mins or until cheese is golden brown & melted
• Top with basil and red pepper flakes
• Enjoy!

How to Make No-Bake Holiday Treats

We got into the Christmas spirit last night and decided to make some easy, no-bake holiday treats to pass out to loved ones during this festive season. We made peanut clusters, white chocolate covered pretzels, haystack chocolate, peanut butter and Ritz crackers dipped in chocolate with sprinkles on top, and pretzels with Rolos and pecans on top. Are you noticing a chocolate theme?

These goodies are so easy to make and something the whole family can do together. Did we mention they're all so addicting? Because they are, and you need to be careful not to eat them all in one sitting. We had a blast making this video and hope you guys enjoy it. Check out the video below and be sure to stay tuned until the end to watch the ridiculous bloopers!

P.S. are you subscribed to us on YouTube? If not, click here to do so!

Cooking with Krystal: Pecan Thumbprint Cookies

Pecan Thumbprint Cookies

Ingredients-

For the filling:

    •      1/3 cup dates, chopped

    •      5 tablespoons maple syrup ( in place of sugar)

    •      1/4 cup coconut oil ( in place of butter or oil, and healthy MCT oils)

    •      1 tablespoon almond milk (in place of dairy)

    •      1 1/2 cups pecans, chopped

For the cookie base:

    •      2 1/4 cup blanched almond flour, gently packed ( in place of white flour)

    •      1/4 teaspoon sea salt

    •      1/4 teaspoon baking soda

    •      5 tablespoons coconut oil, at room temperature ( healthy MCT oil)

    •      3 tablespoons maple syrup ( in place of sugar)

    •      1-2 tablespoons almond milk ( in place of dairy)

    •      1 1/2 teaspoons vanilla extract

Instructions-

To make the filling:

    1      Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.

    2      In a small saucepan over low heat, combine the maple syrup, coconut oil, and almond milk. Stir until the coconut oil is just melted and then remove from heat.

    3      Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl) and then stir in the sea salt and chopped pecans. Set aside.

To make the cookie base and form the cookies:

    1      Preheat oven to 350 degrees (F) and line a cookie sheet with parchment paper.

    2      In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.

    3      Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.

    4      Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.

    5      Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).

    6      Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.

    7      Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Mediterranean Bowl

Mediterranean Bowl

Servings 4

Bowl Ingredients:

• 1 package frozen cauliflower rice
• 2 cups fresh green beans
• 1 lb organic 99% fat free ground turkey
• 1/2 red onion diced
• 1c roasted chickpeas
• 3-4 sprigs fresh oregano
• 1/4c thrive algae oil
• sea salt and pepper to taste

Hummus Vinaigrette :

• 1/2 container organic hummus
• 1/3c apple cider vinegar
• zest of a lemon
• 3-4 sprigs of fresh oregano chopped finely
• 2 tbsp algae oil
• 1tsp sea salt
• 1tsp pepper

Instructions:

1. Cook turkey meat on medium heat in a skillet with 1/2 of the red onion. Chopping up the turkey meat as you go to be sure it is cooked throughly.
2. Meanwhile add package of cauliflower rice to a saucepan on medium heat and cover for about 8-10 mins stirring occasionally.
3. Once meat is finished wash pan and add a little more oil to your pan and place your green beans in with a pinch of sea salt and pepper. Cook on medium heat for about 10-12 mins until beans are thoroughly cooked.
4. While beans are cooking mix all hummus vinaigrette ingredients in a medium bowl until mixed well and set aside.
5. Once everything has cooked add it all to a bowl. Top with the remaining ingredients as in the rest of the red onion, oregano,roasted chickpeas and hummus vinaigrette and enjoy!

About Krystal

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Kale Donuts with a Matcha Glaze

Kale Donuts

with a matcha glaze

makes 12 donuts

Ingredients

Donuts:

1c almond flour

1/2c tapioca flour

1/4c coconut flour

1tsp baking powder

1/4tsp sea salt

1/2c almond milk

1/4c coconut oil melted

2 cups baby kale

2 eggs

1 tsp vanilla extract

2-3 droplets of liquid stevia

Glaze:

1 scoop whey protein (I used jay robbs vanilla)

1/2tsp matcha powder (I used four sigmatic matcha with lions mane)

1 tbsp almond milk or to desired consistency

1 tsp ghee melted

Instructions:

1. Preheat oven to 350F and lightly spray donut pan with coconut oil spray.
2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking powder, and sea salt. Set aside.
3. In a blender mix almond milk, coconut oil, and kale. Mix until it is completely smooth and green.
4. Add in eggs, stevis, and vanilla and pulse in.
5. Pour the wet ingredients into the dry ones and gently mix until combined. Let your mixture stand for about 5 mins.
6. Evenly divide batter into your donut pan filling each mold about 3/4 of the way full.
7. Bake for about 10-15 mins.
8. Let sit in the mold for about 5 mins before transferring to a cooling rack.
9. While donuts are cooling you will then start on the glaze by mixing all ingredients together except for the milk.
10. Slowly add in the almond milk a little at a time, making sure you get the right consistency to have a good glaze.
11. Spread the glaze on after donuts have cooled and enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Pumpkin Coconut Curry

Pumpkin Coconut Curry

with herbed salmon and cauliflower rice

Ingredients:

Pumpkin Curry

•   1 yellow onion chopped

•   2 tbsp crushed garlic

•   1 cup chopped carrots

•   1 can organic unsalted diced tomatoes

•   1 15oz can organic pumpkin puree

•   1 13.5oz can unsweetened coconut milk

•   1 tbsp curry

•   tsp ghee

•   1/2 tbsp ginger

•   1 teaspoon sea salt

•   1 teaspoon pepper

•   1 teaspoon turmeric

•   1/4teaspon cayenne

Salmon:

•       1lb wild caught salmon

•       1 tsp sea salt

•       1 tsp pepper

•       1 tsp garlic powder

Cauliflower rice:

•       1 bag frozen cauliflower riced

•       1 tsp ghee

Instructions:

1.   Preheat oven at 405 F for salmon.

2.   While oven is preheating spray a large cooking pan with coconut oil spray and heat at medium heat.

3.   Combine all ingredients in the pan and let cook on medium heat for 12-15mins.

4.   Meanwhile as the sauce cooks combine cauliflower and ghee in a sauce pan on medium heat and cover for 10-12 mins.

5.    Also while sauce is cooking place salmon filet on sprayed baking sheet and sprinkle with herbs and spices and bake at 405F for 10-12 mins covered.

6.   Once everything is finished cooking place riced cauliflower in bowl top with curry and salmon and enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!

Cooking With Krystal: Stuffed Acorn Squash

Stuffed Acorn Squash

with a carrot and fennel puree

Serves 4

Ingredients:

Squash

•  2 acorn squash

•  1 cup baby portobello mushrooms sliced

•  1 cup brussel sprouts sliced

•  1/3 yellow onion sliced

•  2 tbsp garlic

•  2 tbsp chopped sage

•  1-2 tbsp olive oil

•  1 tsp sea salt

•   pepper to taste

Carrot Puree

•  3 cups chopped carrots

•  11/2c chopped fennel bulb

•  1/2c diced yellow onion

•  1 tsp ground thyme

•  2 tbsp olive oil

•  3c low sodium chicken broth

•  1/2c coconut cream

•  2 tbsp ghee

•  zest of 1 lemon and 1 tbsp lemon juice

•  1/2tsp sea salt

•  pepper to taste

Instructions:

Carrot Puree:

1.   Combine carrots, fennel, yellow onion, thyme, and olive oil in a pan and cook over medium heat until carrots are tender ( 30 mins).

2.   Then season with sea salt, pepper, and thyme. Add in chicken broth to pan and cook down to 3/4 over medium-high heat ( 10mins). A good rule of thumb is when the carrots fall apart when you mash them with a fork they are considered done.

3.   Pour ingredients into a food processor and puree until smooth and add back to the cooking pan this time on low heat while adding in coconut cream, ghee, and lemon. Let simmer for about another 8-10 mins.

4.   Plate about 1c of puree to each plate before placing squash on top.

Squash:

1.   Pre heat oven to 425 and spray a cooking sheet with coconut oil cooking spray.

2.   Cut the both squash in half to give you 4 halves and remove seeds from each half with a spoon.

3.    Basteeach half with olive oil and sprinkle with sea salt and pepper. Bake for 20-25 mins or until golden brown.

4.   Meanwhile, in a large cooking pan, spray with cooking spray and add together mushrooms, onion, brussels, andgarlic on medium heat. Let simmer for about 12-15mins.

5.    Once all has cooked place mushrooms, brussels, and onions evenly throughout each squash half while adding sage and olive oil. Enjoy!

About Krystal

Krystal has a passion for healthy living and wellness and obtained her Bachelors of Science in nutrition from the University of Tennessee at Knoxville. Her national certification through NCSF as a CPT, along with another in the world-renowned TRX training system and AAHFF for nutrition, make Krystal a versatile fitness professional. Visit her website, K's Kwik Klean Kitchen to learn more about her!