Deep Dish Pizza

So, we have pizza fairly often in our house.  And I have some fantastic pizza crust recipes (this one and this one), but that doesn't stop me from experimenting.  I decided to set out and make a pan style pizza, and it turned out fairly well.  My boys devoured it, so I call that a success.

Deep Dish Pizza
1 cup warm water
1 tablespoon fast rising yeast
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
2 teaspoons gelatin
2 egg whites
toppings of choice

Directions

In a small bowl  mix together water, yeast, oil, honey, and vinegar.  Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients.  Add the yeast mixture and mix on low speed until combined, add in the egg whites and mix.  Then mix on high speed for a couple of minutes.  The dough should become very thick, but slightly sticky.

Generously coat two 9" cake pans with oil.  Divide the dough in half and place each in a cake pan.  Wet a spatula or your fingers with water and press the dough into each pan.  Cover the pans and allow them to rise for 30 minutes in a warm spot.

Preheat oven to 350F.  Uncover dough and top with your favorite toppings.  Cook for ~45 minutes at 350F, and enjoy! 

Yields: Two 9" pizzas

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, and Gluten Free Wednesdays.

Weekly Menu (6/16/13-6/22/13)

This week in our Bountiful Basket we got (which I share with my brother):

• peaches
• grapes
• galia melon
• avocados
• butter lettuce
• brussel sprouts
• mushrooms

We also got the Tropical add-on pack which contains:

• mango
• vanilla beans
• mint
• plantains
• limes
• coconut (my brother got the coconut)

We also got an order of pineapple...so 4 pineapple each. :)

Our strawberries, kale, and peas are coming on in the garden and I also have plums, carrots, russet potatoes, and peppers.

The kids are now both at day care for breakfast and lunch.

Sunday: Happy Father's Day!

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  green smoothie (using kale and strawberries from the garden, along with mango, pineapple, etc)
• morning snack (9am): plum
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner (5-6pm):
• Grilled Steak
• baked potatoes
• roasted brussel sprouts and mushrooms
• corn
• green salad

Monday: (Tee Ball and Coach's Pitch is still going, so dinners are going to be quick)

• 1st breakfast (5am): peach
• 2nd breakfast (7am): scrambled eggs with veggies (mushrooms and kale)
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm): 
• spaghetti (I freeze our sauce, so it makes for a quick dinner)
• galia melon
• green salad

Tuesday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): peach
• dinner (5-6pm): 
• pork tamales (for the family)
• southwestern quinoa for me
• grapes
• fried plantains

Wednesday:

• 1st breakfast (5am): peach
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• sandwiches or lettuce wraps
• grapes
• carrot sticks

Thursday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas (they are like candy to me when they are raw)
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• honey oat pancakes
• hashbrowns
• bacon
• grapes

Friday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): peach
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• chicken nuggets
• oven fries
• carrot sticks
• fresh peas

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): fresh peas
• dinner:
• Pizza
• green salad

Essential Oil Tips: Spearmint (Part 2 of the Summer Splash Kit)

Every summer DoTERRA offers some sort of summer kit that's available for only a short time.  The oils vary from year to year, so it's always exciting to see which oils we can have the chance to get.  This year the Summer Splash kit contains tangerine, spearmint, basil, and dill.  And I thought it would be fun to spend the next few weeks talking about each one of these oils, since most of us DoTERRA users may not know how to use them.

Last week I talked about Tangerine, so today I'm going to talk about Spearmint.

Spearmint oil  properties include: analgesic, anesthetic, antibacterial, anti-flammatory, antiseptic, antispasmodic, astringent, carminative (helps prevent gas and helps relieve gas), cephalic, cholagogue (promotes discharge of bile from the system), decongestant, digestive, diuretic, emenagogue (induces or increases menstrual flow), expectorant, fever reducer, hepatic, insecticide, restorative, and stimulant.

Spearmint can be used in place of peppermint, and with lower menthol levels is more easily tolerated by children. Like peppermint, it is a pain reliever and a fever reducer (because of it's coolness).  It also helps you relax and focus.  It clears congestion and helps with all sorts of digestive issues, including flatulence, and liver issues. It can also help with migraines, stress, and depression.

It also helps with menstruation issues, mainly irregular periods, not having periods, or early menstruation. So, if you are pregnant, you probably want to avoid Spearmint.

You can apply spearmint to the area of concern or to the reflex points on your feet.

You can also diffuse it for a relaxing and rejuvenating atmosphere.

And you can take it internally...it's great for you teeth by the way and makes your breath nice and minty. :)

For more information on how to use Spearmint or any of the other oils see:

http://www.mydoterra.com/pauladecaria/
http://www.everythingessential.me
http://doterrablog.com

Trout UnParmesan

I love fish, and I especially love really fresh fish.  I also live in Utah, so really fresh fish here is usually trout for me.  Usually when I have trout in the house, it's lightly floured and pan fried.  On Sunday I was planning on making Chicken Unparmesan for dinner and had the thought that the trout would taste really good with this breading, so we tried it and it was delicious!  The picture below doesn't have the marinara sauce on, but we did eat it topped with marinara sauce (I just snapped a picture quickly as they came out of the pan).  My little one prefers to dip his in the marinara sauce, hence why they was none on top. :)

Trout Unparmesan
3/4 cup gluten free breadcrumbs
3/4 cup almond meal
2 teaspoons salt
1 teaspoon black pepper
1 teaspooon Italian seasoning
1 egg
2 tablespoons non-dairy milk
Olive Oil 
4-6 trout fillets
GF marinara sauce

Directions
In a bowl combine breadcrumbs, almond meal, salt, pepper, and Italian seasoning.  In a separate bowl combine the egg and milk. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Dip trout in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with marinara sauce and enjoy.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Friday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, and Whole Food Fridays.

Weekly Menu (6/9/13-6/15/13)

This week in our Bountiful Basket we got (which I share with my brother):

• blueberries
• strawberries
• plums
• bananas
• grapes
• apples
• avocados
• anaheim peppers
• yellow bell peppers
• tomatoes
• fennel

We also got the Italian add-on pack which contains:

• mushrooms
• herbs (basil, oregano, thyme)
• parsley
• green bell peppers
• zucchini
• onions
• garlic
• red onion

Our strawberries, kale, and peas are almost ready in the garden, so hopefully we'll start eating those this week. I also have carrots, spinach, russet potatoes, and lettuce.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  scrambled eggs with veggies (spinach, bell peppers, mushrooms, tomatoes, fennel, etc)
• morning snack (9am): grapes
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): plum
• dinner (5-6pm):
• chicken unparmesan
• roasted potatoes
• sauteed zucchini with bell peppers and fennel
• green salad

Monday: (Tee Ball and Coach's Pitch is still going so dinners are going to be quick)

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm): 
• tacos with homemade tortillas
• green salad
• grapes

Tuesday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• chili dogs
• strawberries and blueberries
• green salad

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• tamales (for the family)
• southwestern quinoa
• nachos
• green salad

Thursday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): veggies and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• one-eyed sandwiches
• hashbrowns
• bacon
• sliced apples

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): veggies and hummus
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• coconut shrimp
• basmati rice
• sauteed zucchini, bell peppers, and onions

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): banana
• dinner:
• We'll be at my husband's Grandma's 80th birthday...don't know what the menu is yet. :S I may just bring sandwiches, just in case.