This recipe's jumping off point came from inspiration via an article find from The Kitchn website. I’m a regular peruser of the site and when this showed up on the feed a few days shy of the end to a two-week raw food challenge that my roommates and I were subjecting ourselves to I knew it was meant to be. This dough is amazing, easy to make and keeps well in the fridge. I highly recommend making it the day before as it only takes about 10ish minutes to get this put together then it just sits in the fridge until it’s time to grill. Then once you're toppings are prepped and the grill is hot you're looking at about 15 minutes to eating one heck of a great breakfast pizza. Tasty and convenient - what else could you ask for?
So here we go!
Full details for the dough recipe can be found here.
*I replaced two cups of white flour with whole wheat and although the dough was much more difficult to knead, it still worked out and tasted great. Next time I’ll likely only replace one cup with the whole wheat just to make it easier to work with.
**You could also use: pita breads or naan (both would get really crispy during the grilling process so it’s totally worth making your own dough)
For these particular pizzas we had (all measurements are adjustable to individual preference):
Pumpkin puree for the base (had lots leftover from the Carrot Cake Chia Pudding and something different than your standard tomato base sauce)
Thinly sliced: red onion, sweet orange pepper, mushrooms, chives
Quartered cherry tomatoes
1 egg per pizza
Thinly grated cheese (we happen to have some of my favourite Jalapeno Monterey Jack on hand!)
Seasoned cashew sour cream dressing (again – more leftovers from another go with the Raw Taco Salad)
Balsamic vinegar reduction (if you really want to go over the top with presentation and flavour explosion)
1 - Make the dough as per the instructions (at least 2 hours in advance – up to a day).
2 - Prepare all toppings on a cutting board and set aside.
3 - Preheat your grill on high for about 10-15 minutes (all grills are different but what you’re looking for is really hot!).
4 - While preheating, press/roll out your dough thinly.
5 - Turn off half the burners so you have space on the grill that will only receive indirect heat. The BBQ we have fit three pizzas well on the lower rack on the indirect heat side. So it really depends on the size of space you’re
working with to determine how many can be made at a time.
6 - Lay the dough directly on the grill, close the lid and let bake for about 1-2 minutes. You should see some nice grill marks from the well pre-heated grills!
7 - Open the lid, flip the pizza crust and it’s time to (lightly) load up with toppings.
8 - Spread the pumpkin puree and arrange the toppings around the pizza leaving a hole in the middle to crack the egg in to. Finish it off by sprinkling some cheese on top and close the lid.
9 - Let bake for 8-10 minutes (really try to not lift the lid – you really want the indirect heat to get to the egg so it can cook through)
10 - Check for egg doneness after 8 minutes. Close the lid and let bake a few more minutes if it's not quite right. Otherwise, top the cooked pizzas with a bit of basil and a drizzle cashew cream and reduced balsalmic vinegar, turn off the propane/gas and close the lid for another 1-2 minutes.
11 - Place the pizzas on individual plates and enjoy!
You might be wondering what the three little things are on the top rack are. Well as it turns out I had my first BBQ fail in a while during this breakfast pizza experiment...
I left some sliced nectarines on the rack above the direct heat before going back in the house while letting the pizzas bake. Then this happened to all but three little slices:
Seems to been a one-off fail (hopefully) as I have had better luck since with grilling fruit!!
With the long weekend coming up I hope breakfast pizzas will be making appearances on grills everywhere! Let me know if you try this. What topped your pizza?
I love breakfast. A lot. Not only is it the most important meal of the day but I find that eating a really fulfilling meal in the morning really sets the day off on the right foot. I do usually prefer a savoury breakfast over a sweet one when given the option but have recently been on a smoothie and chia pudding train for a few months now... and have arrived at:
As I'm always on the search for different ways to change up breakfast I stumbled across this recipe from a newly found blog called Kiss My Broccoli. Great blog and I totally will be trying out more finds on this funny lady's site.
At first glance this pudding totally kind of looks a bit like baby food but once some crunchy texture was added with nuts and buckwheat groats it took on a whole new level of chia pudding that I will most certainly be making again (and since we ended up making 4 servings I get to have this again tomorrow! Yes!!).
Now, if you haven't had buckwheat groats before I highly suggest giving them a try. Despite the name, buckwheat groats are not actually related to wheat but are considered a fruit and are chock-full of good for us nutrients including all essential amino acids (aka proteins), are high in fibre and are gluten free! If you'd like to learn more about this great food check out this Wikipedia article. I like eating them raw (after a quick rinse) and I've also cooked them for salads (to replace rice). They're nutty flavoured and add just the right crunch for this breakfast pudding.
Without fail there were changes to the original recipe inspiration and this is what ended up in my version:
Carrot Cake Chia Pudding
1 serving (multiplies easily)
1/3 cup coconut milk
1 tbsp chia seeds
1/3 cup pumpkin puree
1/3 cup shredded carrots
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp grated fresh ginger
3-5 drops liquid stevia (I used English Toffee flavoured)
1/2 tsp Hazelnut extract (or vanilla)
Toppings: dates, raisins, shredded coconut, walnuts and/or buckwheat groats (I use this Bob's Red Mill variety - usually available at most health food stores or larger grocery stores)
1 - Combine all ingredients in a bowl, stir well, cover and refrigerate for 2-3 hours or overnight. I always end up storing in canning jars since I eat breakfast once I get to work - they're portable, sturdy and a great portion size!
2 - When ready to eat top with desired toppings (I used chopped walnuts and groats for texture and flavour) and prepare for breakfast decadence.
Note: I wouldn't want to eat this every day with all the coconut milk but perhaps making it with another milk option would lighten it a bit. However, since pumpkin comes in giant cans I'll likely be trying out another recipe from Kiss My Broccoli - Carrot Cake Quinoa! Wowsa!!
So - will you give this a shot? I sure hope you do and tell me all about it :)
Last week, a co-worker sent around a link to a documentary trailer that really piqued my interest. This multi-award winning film is a story of a group of relatively ordinary men led by an extraordinary and somewhat mysterious leader on a snowmobiling expedition from Minnesota to Moscow in the dark days of the Cold War. Now, what isn't there to love about that?!?
Obviously, the trailer hooked me and after telling my roomies about it we decided to give it a go and downloaded it from the Wild Bill's Run film website. There is a minimum $6 donation to download/stream the film and it is totally worth it.
At this time of terrible news and unrest coming from the Ukraine and Russia it was really interesting to watch this film where, in 1972, a bunch of guys left the comforts of their homes and families to go on an adventure and prove the point that people are people no matter where they are from... as long as the politicians just get out of the way - or in this case avoided. Perhaps they weren't the most prepared or had all their paperwork in order but that was the beside the point. They were out there tackling terrain with gear not really suitable for the elements and in locations in the high Arctic where few humans of any lineage have ever explored. For this point alone they all deserve a solid high-five or at least a good beer cheers.
The final mystery of what happened Wild Bill Cooper may forever be left unsolved but his story and the legacy of this expedition will never be forgotten.
My roomies and I decided that we would do our best to try to eat a clean, raw and vegan diet for a few weeks. Of course, life happens and this week has proven no different and although there have been a few "cheats" they were still healthier than alternatives available. There are work schedule changes, lunch dates and homes that are filled with the air equivalent to the inside of a hot oven that sucks all energy out of you at the end of the day.
Last night, however, we tackled a new recipe and with a few personal touches the results were far beyond expectations. Inspiration for the dinner came via Pinterest and a recipe found on Eating Vibrantly. Since we have big appetites in this house we doubled the recipe and it worked out really well for four hearty portions plus two lunches! There were some tweaks so here is how we ended up making this delicious dinner:
Raw Taco Salad
Walnut Taco Meat
1.5 packed cups sun-dried tomatoes, soaked 2 hours (up to 8 hours) and drained
2 cups walnuts
1 tsp cumin
1 clove garlic, chopped finely
1 tbsp olive oil
⅛-1 tsp salt (adjust to taste)
¾ tsp each chili, cayenne and/or chipotle pepper (more or less how you like it)
Cashew Sour Cream
1 cup cashews, soaked 2 hours (up to 8 hours) and drained
¼ cup lemon juice
½ tsp salt
⅓ cup filtered water
⅔ cup ice
1 tsp smoky spice blend (we had a Caribbean flavour variety)
1 tsp garam masala spice blend
1-3 tsp Sambal Oelek chili paste or any kind of hot sauce on hand (more of less how you like it)
2-3 Ripe avocadoes, diced and scooped from shells
¼-1/2 red onion, chopped finely
1 lime, zested and juiced
1-2 small tomatoes, diced
½ sweet pepper (colour – your choice), diced
Salt & pepper to taste
1 jalapeno, finely diced (more or less how you like it)
Salad Assembly (1 serving)
1-2 cups mixed greens (whatever you like best)
½ to ¾ cup Walnut Taco Meat
¼ to ½ cup guacamole
1-3 tbsp Cashew Sour Cream
2-4 crumbled raw tomato chips (we pick up ours at the Healthy Delights Living Foods vendor from the Calgary Farmer’s Market)
In two separate bowls place sun-dried tomatoes and cashews in water and leave to soak for at least 2 hours (the more the better). Drain.
Combine all guacamole ingredients in a bowl, stir gently and thoroughly and let flavours blend by putting in fridge until ready to use for serving assembly.
Make the walnut taco meat by combining drained sun-dried tomatoes and the rest of the ingredients in a food processor. Pulse, scrape down the sides of processor bowl and continue processing until well combined, but still chunky.
Make the cashew sour cream by combining the drained cashews with all the rest of the ingredients EXCEPT the spices in a blender until smooth and creamy. If you don’t have a high-powered blender (Vitamix or Blendtec) this process will take a few extra minutes of pulsing/blending and using a spatula to scrape down the sides and continue blending until it gets as smooth as your machine will make it. The cream will at first look really thin but not to worry it does thicken as it sits blends. Once blended to your preference, pour in to bowl and stir spices and chili paste.
Assemble salad ingredients on individual plates or in bowls. Eat and be amazed.
If any leftovers of the walnut taco meat or cashew sour cream survive the meal keep in the fridge for up to a week. Also, the cashew sour cream will really thicken in the fridge so if you will be using it for another recipe, remove from fridge at least 20-30 minutes prior to using so it can soften and be more workable.
And that's it! I highly recommend trying this out. Each component of the meal brings so much flavour and we were coming up with other ways to change them up for breakfast burritos, lunch wraps and all sorts of other ideas. I wouldn't want to eat this more than once a week since it's so nut laden but will certainly be keeping this in the rotation.
Leave me a comment below if you give this a go! I'd love to hear how you made this your own.
When I signed up for the TransRockies Highwood Gran Fondo at the beginning of January I had grand plans of training really hard and crushing the route in less than 5 hours. Well the plans were a great idea but the actions I took did not coincide with them. There was no training on hills or long rides on the weekends to prepare my body for the 135 km distance. There was no cross-training to build muscle endurance, lung capacity or overall fitness. And to top it off... this particular Gran Fondo was held on the last Saturday of Stampede which included a lot of greasy eating and lots of drinking.
I really had no idea what I was getting myself in to when I signed up. Luckily ignorance is bliss and I lack a bike computer on my handlebars which helped to keep my head out of the “how much farther” mode… and I just kept on pedaling along. I’m not sure of exact timing but I think I reached the pass at around 12:45pm (started at 8:10am) and finished at just after 3pm… so a bit faster on the return!
Since getting hooked on cycling a few years ago I have been amazed by my mental processing on long rides. Having completed two Rides to Conquer Cancer (+200km over two days) and now this Fondo each time has been different. Since this ride was for "fun", I just rode along letting thoughts flow as they wished.
What I found most hilarious was the four random songs that popped in to my head throughout the day...
1 - Keith Urban - Who Doesn't Want To Be Me
2 - Whitney Houston - I'm Every Woman
3 - Boyz II Men - End of the Road
4 - Iggy Azalea - Fancy
I don't ride with headphones so to have these on random repeat between being distracted by the mountains views, birds chirping and other riders it made for a comical internal ramble to say the least.
Long story short - I finished the damn thing in the official time of 6:57:13 and would totally do it again. Next time though I'll direct my stubbornness to training so that my body won't hate me so much at the end of the ride and I won't be completely fueled by electrolyte drink, Honey Stinger gummies, bananas and potato chips. Really.