After you make the decision to eat clean meat and vegetables, you can be left speechless at the end of the month when you add up the bills from your local grocery store. Over the last month we have been cleaning up our grocery budget and eliminating the unnecessary. This means living simpler with our food choices, shopping local, and introducing vegetarian night! With the cost of organic meat options being so high, we decided to get creative and introduce vegetables into our weekly meals. Support your local farmers and eliminate the middleman (which we, too, are doing) and you will be astounded by how vibrant and amazing fresh vegetables taste. Try some of these yummy recipes I’ll be sharing with you, and I promise you won’t miss your meat options at all!
Pesto Flat Bread
- 4 tablespoons whole psyllium husk (make sure it is labeled as exactly that)
- 1 1/4 cups hot water (273 grams)
- 1/2 cup blanched basil OR 1/2 cup thawed spinach
- 1 packed cup coconut flour (115 grams)
- 1/3 cup starch (45 grams) tapioca, arrowroot or potato starch
- 1 teaspoon salt
- 4 cloves of fresh garlic, minced OR 2 teaspoons. dried garlic
- Vegetable toppings and/or sauce of your choice
- In a bowl, mix together the hot water and psyllium husk until thickened. Pour into a food processor.
- Either thaw 1/2 cup spinach or place 1/2 cup fresh basil into boiling water for 1 minute. (If you only have fresh spinach, it can be prepared by boiling for 1 minute.) Strain the leaves—do not dry them—and place the full 1/2 cup into the food processor.
- Add all the remaining ingredients and process until fully mixed.
- Grab a handful of dough and roll it out between two sheets of parchment or wax paper. Using the edges of the parchment, shape it into a rectangle as you roll (or simply cut the dough into one) using a pizza cutter. Roll out as thin as possible.
- Place into a nonstick skillet with a little bit of oil and cook over medium-low heat for 1-2 minutes each side. Repeat until all the dough has been used.
- Top with fresh vegetables and/or sauce of choice. For my toppings, I blended carrots, onions, spinach, cabbage and garlic. I topped the pizza with a bit of coconut oil and served it with a homemade marinara to dip in.