Pizza Pizza Plants to eat-sa!

Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.

But where to get that pizza fix!?

Kale & Tofu Parmesan Pizza
Kale & Tofu Parmesan Pizza

Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla

Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!

Ingredients

2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt

Lunch for Mike & I
Lunch for Mike & I

Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.

Tofu Seasoning
Tofu Seasoning
Tofu Parmesan
Tofu Parmesan

Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.

Tofu Parmesan & kale Pizza
Tofu Parmesan & kale Pizza

Happy Lunch!

15 Minute No Carb Zoodle Bowl

Quick lunch
Quick lunch

Who am I kidding…..no carbs sound like a horrible idea! But, sometimes I do find that they make me a bit more sluggish and it’s good to switch it up with twice the veggies. Now, I do believe if you eat the right carbs, you should have no problems whatsoever & should never worry about counting calories. I’m also a firm believer of eating real food, so carbs or no carbs shouldn’t be a big deal!

I digress….let’s talk about my quick, easy, no carb lunch!

We are heading to the mountains this weekend, so I’m cleaning out my fridge. Not having a ton of time to make anything (busy day at work!) plus, not having a huge amount of food to actually work with…..I pulled out the following:

1 big red pepper

1 small orange pepper

1 whole zucchini

1 big carrot

3 gloves of garlic

An almost empty jar of peanut butter sauce

Coconut milk

Amino Acid

Sriracha

Red wine Vinegar

I shredded the zucchini and carrot with a cheese grater. Chopped the garlic & pepper, which I sauteed in about 1 tablespoon of coconut oil for about 5 minutes (I used a wok). I added the zucchini & carrot mix and sauted for another 5-7. Mixing 2 tablespoons of the amino acids, 1/2 cup of coconut milk, 1 tablespoon of vinegar and a few squirts of sriracha directly in the peanut butter jar…..I shook until mixed. Adding the sauce to the mixture I cooked for another minute or two, threw in a bowl and dove in!

Look at food differently…..and your meals will transform!

Happy Thursday!

Lunch is served: Caprese Spinach pesto sandwiches & Grilled Italian Veggie Open faced sandwich

When you work from home, you really have no room to complain. There’s no commute, there’s no dress code. There’s no crazy office atmosphere. And truth be told, you get more work done, as the interruptions are kept to a minimum…and usually entail the dogs barking at the mail woman.

So, my lunch breaks aren’t as necessary, as sometimes they can be when working in the corporate environment. I don’t need to ‘step away’ as I’m home. And I completely love my home.

So, lunches for me usually mean making something a bit more fun, as I have a full kitchen at my disposal. Because I work from home. Oh, I feel so lucky everyday!

Last week I made the below two lunches. Super easy, not a ton of prep and absolutely delicious! Happy Monday!

Caprese & spinach pesto

Caprese Spinach Pesto Sandwiches

Crusty bread
A huge bunch of Spinach (you should fit it in your fist)
5-8 leaves of basil
2 Garlic gloves
1 tablespoon Olive oil
1/3 cup Vegetable broth
Fresh heirloom tomatoes
3-5 tablespoons fresh Parmesan
Fresh mozzarella, sliced
Ground pepper (to taste)
Toasted Kale (you can leave this out or add to the stack – rip up 2-3 stalks of kale into pieces, throw in oven at 375 for 15 minutes)

Spinach Pesto
I used leftover from the meal I made earlier – recipe found here.

For the sandwich, coat bread with pesto, save the rest of the pesto for another meal. Stack tomatoes, mozzarella, bread onto your sandwich. Enjoy!

Grilled eggplant and zucchini

Grilled Italian Veggie Open-Faced Sandwich
Crusty bread
1 eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
3-5 tablespoons Balsamic vinegar
3-5 tablespoons Olive oil
5-8 leaves of basil, chopped
2 tablespoons of Parmesan
Salt & Pepper to taste

Salt & pepper veggies…Marinate sliced veggies in olive oil and balsamic vinegar, brushing each side thoroughly. Refrigerate for 30 min.

Grill buddiesMy grill buddies – life’s so rough!

Heat grill, till hot, then grill veggies 5-7 mins a side. Cut bread and top Parmesan on the slices, then drizzle leftover pesto spinach on.

Grilled veggie sandwich
Put basil on top as well. Take veggies off the grill and stack on top of bread. Add tomato if you want. Enjoy (ya May need a fork!)