However, I will do my best to make it up with a couple of quick-fire dishes.
My studies are taking up a lot of my spare time lately, and now with the kids on school holidays there is even less quiet time in the house! We've been having lots of fun though - just got back from a couple of days over on Waiheke where we rode out the crazy storm that has been lashing the North Island - we even had the power out for about a day, and the ferries were cancelled so we were trapped! The kids had a ball though, and they enjoyed a change of scenery as well as a couple of wild, windy walks on the beach to blow away the cobwebs.
My last post on Facebook was for a delicious meat-free pizza dish that I whipped up for lunch last Monday as part of our Meat-Free Monday challenge - it was delicious! The base was a cauliflower pizza base which is a fantastic alternative to the typical doughy bread base of a traditional pizza, and adds an extra vegetable element to the meal. I then topped the base with a mix of red and yellow beetroot, pickled red onions, harissa paste, pine nuts, garnished with fresh basil and avocado. So yummy, and nice and filling. You could have this for lunch, or dinner and could easily add some meat or seafood if you wanted to bulk it up a little and add a little more protein content.
The pizza is free of gluten, grains, dairy, nuts, soy, and sugar.
Beetroot, Red Onion, and Pine Nut Pizza with Cauliflower Base
2 cloves garlic, grated (or 1/2 tbsp garlic powder)
1 tbsp dijon mustard
1 tbsp dried mixed herbs, or herbs of your choice
1 egg + 1 egg white, lightly beaten
2 tbsp coconut flour (or flour of your choice, but you may need to add a little more if not using coconut, as coconut flour is particularly thirsty)
2 tbsp psyllium husk (optional)
2 tbsp flaxseed meal (optional)
salt and pepper to taste
Note: If you choose not to add the psyllium or flaxseed meal you may like to add a couple of extra tbsp of flour
2. Start by ‘ricing’ your cauliflower if you haven’t already (place small florets of cauliflower in a food processor or blender and whizz up until a fine ‘rice’ forms). To save time, you may like to add the cloves of garlic in when you are whizzing up the cauliflower.
3. Place the cauliflower rice in a large bowl, and add the other ingredients (garlic - if you didn’t add it when blending the cauliflower, mustard, herbs, egg and egg white, coconut flour, salt, pepper, psyllium, and flaxseed meal). Blend until all ingredients are well combined.
4. Tip out onto the baking tray, and form into a pizza base shape
5. Bake for approximately 15-20 minutes until lightly golden. Remember, you will be baking it again once you put the toppings on, so you don’t want to get the edges too brown just yet.
6. Remove from oven and allow to cool on a wire rack if you are using later, or you can place your toppings on straight away and continue making your pizza as you like.