Simple Paleo Peanut Butter Cups

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Found at Simple Green Moms

Prep Time

10 Minutes

Cook Time

Total Time

10 Minutes

Ingredients

1 cup smooth Almond Butter (or peanut butter if not strict Paleo)

½ cup unsweetened shredded coconut (optional)

1 tablespoon coconut oil

1 tablespoon honey

1 cup dark chocolate chips (use Enjoy Life brand if strict Paleo)

Instructions

Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).

Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted chocolate on top of each muffin tin then place the tin in freezer for about an hour.

Take muffin tin out of freezer. Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easy. Handle with care.

Whole Wheat Blueberry Pancakes

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These have been tested and approved by the whole family. 
Found on Sally's Baking Addition
Submitted by Mindy Adamson-Wahl

Ingredients:

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1 cup plain Greek yogurt

1 and 1/4 cups milk

1/4 cup pure maple syrup or honey

2 large eggs

1 tsp vanilla extract

3 Tbl. melted coconut oil or butter cooled

1 3/4 cup of free or frozen blueberries

Directions:

Melt coconut oil or butter, set aside to cool.

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In another bowl whisk the yogurt, milk, maple syrup or honey, eggs, and vanilla to combine.  Whisk in the oil.  Pour the wet ingredients into the dry and gently stir to combine.  A few lumps are fine.  Very, very gently fold in the blueberries using a rubber spatula or wooden spoon.  

Heat griddle to medium heat and spray with nonstick cooking spray. Drop about 1/4 cup of batter on the griddle.  Cook until the edges look dry and bubbles begin to form on the sides.  Flip and cook until cooked through.

Serve with toppings of your choice.

Southwestern Chopped Salad

Southwestern Chopped Salad

Large head of romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper

1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

{Instructions}

Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.

Whole Wheat Peanut Butter Oatmeal Cookies

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1 1/4 cups whole wheat  flour

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup old fashioned oats

1/2 tsp cinnamon

1/2 cup unsalted butter, room temperature

1/2 cup honey

1/2 cup applesauce or 1 whole ripe banana

1/3 cup Greek yogurt (full fat or 2%)

1/2 cup all natural peanut butter

1 egg

1/2 cup dark chocolate chips {optional but recommended!}

or raisins

Directions:

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking sheet. Set aside.

Stir together the flour, baking powder, baking soda, salt, cinnamon and oats in a medium bowl.

Beat the butter, brown sugar and peanut butter together until light and fluffy. Add the egg and vanilla and beat again. Add the yogurt and continue mixing until fully combined. Add the dry ingredients, along with the chocolate chips, and mix until just combined. Be careful not to over-mix here.

Spoon heaping tablespoons of dough onto prepared baking sheets. (I flattened mine, similar to how you do peanut butter cookies with a fork and whole wheat flour) Place in the oven and bake for 12 minutes. Let cool on a wired rack.

** These are not a sweet traditional cookie, but they are good and healthy and they look like real cookies :)

Overnight Oatmeal Cinnamon Pancakes

Overnight Oatmeal Cinnamon Pancakes

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Found at Mel's Kitchen Cafe

Yield: Makes about 15-20 pancakes

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

Ingredients

•       2 cups quick oatmeal

•       3/4 cup whole wheat flour

•       1 teaspoon baking soda

•       1 teaspoon baking powder

•       1 1/4 teaspoons cinnamon 

•       1/4 teaspoon ground nutmeg

•       1/4 cup honey

•       2 large eggs

•       1 teaspoon vanilla

•       2 1/2 cups buttermilk (here is a guide for making your own buttermilk)

Directions

1      Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight. 

2      The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Philly Cheese Steak Quesadilla

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Adapted from Little Dairy on the Prairie

Serves: 1-2

Ingredients

• 2 whole wheat tortillas
• ¼ green pepper, sliced
• ⅛ onion, sliced
• 1 Tbl olive oil
• 3 sliced deli roast beef lunch meet
• ¼ cup mozzarella cheese, grated
• ¼ cup Swiss cheese, grated or sliced
• NOTE: All measurements are approximate. Use more or less peppers and onions if you like. 

Instructions

1. Pour 1 Tbl oil in a skillet over medium high heat. Add sliced onions and peppers. Saute until tender crisp. Remove from heat and set aside.
2. Add one tortilla shell. (I browned one side of each) Turn over.
3. Sprinkle mozzarella cheese on tortilla shell.
4. Layer roast beef over mozzarella cheese.
5. Set peppers and onions on top of roast beef.
6. Sprinkle with Swiss cheese.
7. Top with second tortilla shell.
8. Continue to cook until bottom of first tortilla shell is golden brown. Carefully flip and cook until second tortilla is golden brown. Remove from skillet. Let set for a few minutes and cut into wedges!

Pork Chops with Balsamic Braised Cabbage

Pork Chops with Balsamic Braised Cabbage

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Found at Woman's Day

Submitted by Nancy Jones

Ingredients

• 3  tablespoon(s) olive oil
• 4   (each about 1-inch thick) bone-in pork chops
•  Kosher salt
•  Pepper
• 1   onion, sliced
• 1/2  small (about 1 pound) head red cabbage, cored and thinly sliced
• 1/4  cup(s) balsamic vinegar
• 1/2  cup(s) chopped fresh flat-leaf parsley
•  Mashed potatoes, for serving

Directions

1. Heat oven to 400 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed baking sheet and roast until just cooked through, 5 to 6 minutes.
2. Meanwhile, wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes.
3. Add the cabbage, vinegar, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until the cabbage is just tender, 5 to 6 minutes. Fold in the parsley and serve with the pork chops and potatoes, if desired.

http://www.womansday.com/recipefinder/pork-chops-balsamic-braised-cabbage-recipe-wdy0113

Perfect Brown Rice

Brown Rice
If like me you have struggled to cook Brown Rice completely - here is the perfect way - the one and only way that has worked for me.  Follow the link for complete details.
How to cook PERFECT Brown Rice
You can use any type of brown rice (long grain, basmati, etc.) If you make this and find the rice isn't quite as tender as you like, add another minute or two to the boiling time.
Ingredients 
1 cup brown rice
6 cups water
1/2 teaspoon salt (optional)
Directions 
1. Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt (optional), stirring once.
2. Boil, uncovered, for 30 minutes.
3. Pour the rice into a strainer/colander set in the sink. Let the rice drain for 10-15 seconds then return it to the pot off the heat (it will still be a bit moist).
4. Immediately cover the pot with a tight-fitting lid. If your lid isn't really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.

Healthy Oat Muffins

 Found the recipe here.  I did not have any applesauce on hand so I pureed a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice.  Turned out perfect and Mel says they are great for freezing, so I think I will be putting some in the freezer for a healthy breakfast alternative.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

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Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/4 cup honey
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

http://www.melskitchencafe.com/

Nutrition Facts:
Without fruit, with 2% milk, and butter.
Calories 130.6
Total Fat 5.2
Sodium 153
Carbs 18.9
Sugars 8.3
Protein 2.6

Black Bean and Corn Salsa

I know that there are about a million different recipes out there for this, but this is my go-to. It is great for parties and potlucks or just to have on hand. I can throw this together in about 5 minutes, but give it a couple hours in the refrigerator for the flavors to combine. I hope you enjoy it as much as I do.

Black Bean and Corn Salsa
Makes about 8 cups of salsa
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2 Cans Black Beans (drained and rinsed)
1 Can of Corn OR 2 Cups Fresh or Frozen (I use frozen)
1 Can of Rotel (Diced tomatoes with green chilies)
1/2 of a White or Red Onion chopped
1/2 bunch or so of chopped cilantro (I actually have used a few tablespoons of dried cilantro)
Diced Avocado (I omit this because I am mildly allergic to avocado, that is why it's not pictured)

Combine all above ingredients in a bowl.
Make vinaigrette and pour over salsa. Serve with Tortilla Chips.
Tastes best when refrigerated for a few hours or overnight.

Vinaigrette
1/4 c olive Oil
4 Tbsp Red Wine Vinegar
Juice of 1/2 lime or about 1 Tbsp.

Whisk together.

Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

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adapted from Just Get Off Your Butt and Bake

Ingredients

• 1 pound lean ground beef or turkey ( lean)
• 1 large onion, chopped or season with Onion powder or minced onion
• 2½ cups salsa
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• ¼ cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• ¼ teaspoon ground cumin
• 6 whole wheat flour or corn tortillas (8 inches)
• 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
• ¾ cup light sour cream *Note: I used ½ cup
• 2 cups shredded low fat Mexican cheese blend or low fat mozzarella
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• ¼ cup minced fresh cilantro

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Notes

*Note: I added ¼ cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That's why they are square)

Recipe by Get Off Your Butt and BAKE at http://www.justgetoffyourbuttandbake.com/cheesy-enchilada-casserole

Oven Baked Chicken Taquitos

Oven Baked Chicken Taquitos

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Recipe by Cherished Bliss

Author: Audra

 

Makes approximately 25

Ingredients

• 4 chicken breast
• 4 cups of vegetable or chicken broth
• salt and pepper, to taste
• 8 oz light cream cheese, softened
• 4-6 green onions (no more than ½ cup), finely chopped (including the green part)
• 2 TBSP cilantro, finely chopped
• 3 garlic gloves, minced
• 1 small jalapeno, finely chopped
• 2 roma tomatoes, finely chopped
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp pepper
• ½ tsp kosher salt
• 1 tsp oregano
• 30 corn tortillas
• olive oil, for brushing the taquitos before baking

Instructions

1. First cook the chicken breast in a large stock pot or in a crock pot.
2. If cooking chicken on the stove top, use 2-4 cups of broth.
3. If using a crock pot use about a cup of broth.
4. Cover and simmer chicken until falling apart tender.
5. If cooking in the crock pot cook on high for 3 -4 hours.
6. Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
7. Preheat oven to 425 degrees.
8. Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.
9. Next, line a baking sheet with foil.
10. Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.
11. Once all the tortillas are made, spray the tortillas with vegetable or olive oil. I use a Misto Sprayer for this step. You may also brush on the oil as well.
12. Cook for 25-30 minutes @ 425 degrees.
13. Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.

Notes

If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.

 

Zucchini Fritters

Zucchini Fritters {Light!}

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Posted By Sara@Our Best Bites On 07.15.2014 @ 9:39 pm

{Healthy!} Zucchini Fritters
Recipe by Our Best Bites
4  cups grated zucchini
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese
1/4 cup sliced green onions
1/8 teaspoon black pepper
1/2 teaspoon bottled minced garlic
2 tablespoons all purpose flour
1 egg white (reserve the yolk)
olive oil (I recommend our Garlic Olive Oil)
Place shredded zucchini in a strainer over a bowl or in sink.  Toss with salt and let sit for 10-15 minutes, stirring occasionally. Press zucchini down with hands to expel liquid through strainer.  Transfer zucchini to several layers of paper towels and place another layer of paper towels on top of it.  Press and squeeze to remove as much moisture as possible.
Place zucchini in a bowl and add remaining ingredients.  Toss together.  If needed, you may add a bit of the yolk as an additional binder.
Heat a large, non-stick skillet to medium-high heat.  Add 1/2 tablespoon Garlic Olive Oil (or enough to lightly coat bottom of pan).  Drop zucchini batter by 2-tablespoons full into pan and lightly spread/flatten.  Cook for 2-3 minutes until golden brown and crisp on one side and then flip.  Continue cooking until golden and then transfer to a wire rack with a paper towel on it.  *note cooking time greatly varies due to pan type, stove, etc.  Go by color and cook until they’re nice and golden-crisp.  Serve with a small dollop of sour cream or plain yogurt if desired and garnish with green onions.  Yields 12.
 Nutritional Info (per 1 fritter): Cal: 27, Fat: 1, Carb: 2, Pro: 2, Fib: 0

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Article printed from Our Best Bites: http://ourbestbites.com
URL to article: http://ourbestbites.com/2014/07/zucchini-fritters/

Skinny Chicken Salad

Skinny Chicken Salad

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Posted By Sara@Our Best Bites On 01.15.2014 @ 12:01 am

Skinny Chicken Salad for One
Recipe by Our Best Bites
4 ounces shredded or diced (cooked) boneless, skinless, chicken breast (abt 1 cup)
1/4 cup diced celery
2 tablespoons sliced green onion
1/4 cup diced sweet, crisp apple
1 tablespoon light mayo
1 tablespoon light sour cream or Greek yogurt
optional: 1/2-1 Tablespoon chopped fresh parsley or cilantro
1/8 teaspoon curry powder
1/4 teaspoon red wine vinegar
1 tablespoon toasted sliced almonds
salt and pepper to taste
Combine all ingredients except almonds and stir to combine.  If possible, chill for an hour or so before eating.  Before serving, mix in almonds.  Eat in a lettuce wrap, on whole grain bread, in a wrap, or in a pita.  Serves 1.
Nutritional Info (Salad alone):
Cal: 267 g  Protein: 28 g  Fat: 12 g  Carbs: 8 g  Fiber: 2 g Sugar: 6 g

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Article printed from Our Best Bites: http://ourbestbites.com
URL to article: http://ourbestbites.com/2014/01/skinny-chicken-salad/

Basic One Egg Veggie-Full Omelet

Basic One Egg Veggie-Full Omelet
submitted by Jenni Lee

Put 2-4 T. chopped onions and green peppers (all veggies are optional, based on what you like) in a small frying pan.
Cover with water and simmer until water is gone and veggies are soft.
Add 1 t. minced garlic and 3 sliced mushrooms.  Spray mushrooms with nonstick spray and saute until mushrooms are soft. Salt and pepper.
Place on a plate.  Whisk egg (can add an egg white) in a cup with a fork.
Spray pan nonstick spray.  Pour egg into pan.  Salt and Pepper When dry enough, flip and cook the other side.  Fold in half and place atop vegetables. 
For a super yummy omelet, next, saute one small chopped tomato and 3 leaves fresh chopped basil and put on top of egg.

Tips:
Keep chopped peppers and onions in a small bowl in the fridge for easy adding to omelets or whole wheat pizza.
Keep a jar of minced garlic in the fridge.
You can add spinach to the mix as well.  Saute it separately.
You can add low fat cheese, but I feel like it doesn't add enough flavor to worry about.
If you don't have time for an omelet, just cook the egg and add salsa.
Omelets with mozzarella cheese and spinach, served in a corn tortilla are also super yummy!

Fiber Breakfast Shake

Fiber breakfast shake

submitted by Suzanne Millar

Into a good blender add:

16oz water

1/2 frozen banana (I buy green bananas, slice them in half, freeze them, and use for shakes. Barely ripe bananas would work, too)

1 T chia seeds or flax seeds 

1 T almond butter

1/2 cup frozen raspberries ( I buy a flat of raspberries and put it straight into the freezer. Bam, frozen berries. So easy and cheap)

1/2 cup frozen blueberries

Huge, huge, huge handful of spring mix, spinach, kale, power greens, or arugula. Whatever greens you have will work!! 

Optional: if you feel brave, add 1 tsp of cinnamon, 1/4 tsp of cayenne pepper, and a squeeze of lemon. 

Blend all together. Pour into glass. Use a straw to drink. Helps get it down quicker. 

I've grown to love this shake for breakfast. So many fruits, nuts, vegetables in one meal!! You can use riper bananas, or different berries. 

Whole Wheat Bread

Whole Wheat Bread

Submitted by Jenni Lee

Add 6 cups warm water to 7 cups whole wheat flour in a mixer (Bosch).
Add 2/3 c. honey,
 2 T. salt,
2 T. yeast (SAF is best)
2/3 c. oil,
2 T. dough enhancer. 

Mix. 
Slowly add 3-5 more cups flour or until dough pulls away from side of mixer. 
Knead in mixer 8-12 minutes.  The dough should be elastic and kind of stringy-textured. 

Shape and put into 4 greased loaf pans. 
Let rise about 20 minutes. 
Bake at 350 about 30 minutes until brown on top.

Super Thin Whole Wheat Pizza Dough

Whole wheat pizza dough

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Found at Mike Fuller 

Submitted by Jenni Lee - I freeze half for next time and make a white crust for the family, although they do like this one ok. For a crispier crust, preheat the pizza stone, and sprinkle with cornmeal before placing crust on stone. Also, brush the crust with olive oil mixed with basil and oregano before baking.

 

Here'whole wheat pizza dough.

s what you will need to make your

• 3 1/2 cups 100% whole wheat flour and approx 1/2 cup for dusting
• 2 teaspoons of honey
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of table salt
• 1 tablespoon of active dry yeast
• 1 1/2 cups warm water approx 110 degrees
• 3 tablespoons of ground flax seed (optional)

1.   Add 1- 1/2 cups luke warm water (110 degrees) to a medium sized bowl
2. disolve 2 teaspoons of honey in the luke warm water
3. Sprinkle the 1 tablespoon active dry yeast on top of the water mixture
4. Set a timer for 10 minutesPin It     

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    Ten minutes later

After about 10 minutes the water mixture should foam up, letting you know the yeast was active.

• Next we will stir in the salt and olive oil into the yeast mixture
• Now stir in the 3 1/2 cups of whole wheat flour
• and 3 tablespoons of ground flax seed If desired (I prefer Bob's Red Mill brand)
• Mix the ingredients until the dough starts to come together and then dump the dough onto a floured board or flat surface (I flour my surface with whole wheat flour also)
• Knead and fold the whole wheat pizza dough for a few minutes until all the whole wheat flour is absorbed, If the dough is a little sticky add a pinch more flour, now you will want to roll the whole wheat pizza dough into a smooth ball and place it into a medium to large sized oiled bowl (olive oil) turn to coat the dough, cover with a kitchen towel and let sit for an hour in a warm place. (I sit the bowl of dough on top of a small bowl filled with warm water, works great!)

After 1 hour

 After about an hour, for this whole wheat pizza dough recipe, we will dump the dough onto a clean floured surface and cut the wheat pizza dough with flax seed in half and separate into two oiled bowls, cover for an additional hour.  This will make 2 thin pizza crusts  which is what I recommend. If you want to make just 1 thick crust whole wheat pizza dough than just skip this step and allow the dough to continue to rise for another hour (total of two.) 

 

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Roll the dough!

Pre heat the oven to 425 degrees F (220 degrees C)

•  Flour your board or flat surface and Take 1 whole wheat dough ball and press it into a flat circle with your fingers working from the center out in a circular motion 
• Next roll the dough with a rolling pin evenly until you reach your  desired size (I use a 16" pizza pan and make it super thin, If you want it a little thicker use a standard 12" pan or pizza stone)
• If using a 16" pan for a super thin crust you will have to carefully drape the whole wheat pizza dough over your fists and gently stretch, be careful not to rip a hole in the dough. If you got skills you can also throw it up in the air spinning and catch it over your fists (kid's love it, even if you drop it on the floor or rip a hole in it)
• Once the wheat dough is to the proper size, a little larger than the pizza pan or exact size of a pizza stone, gently place the dough onto the pan. (you can oil your pan with olive oil or use corn meal) I recommend using a newer, nonstick pan like Oneida you can get one for under $10 just put a small circle of olive oil in the center and spread it around with a paper towel. If using corn meal just sprinkle evenly.

• Now it is time to trim the dough. With a clean pair of kitchen scissors carefuly trim around the pizza pan making the whole wheat dough look like a perfect circle.
• You will want to poke holes in your whole wheat pizza dough to eliminate air bubbles while cooking, I just use a fork and go around the whole pizza 
• Next I take a mixture of extra virgin olive oil and minced garlic and baste the edge of the pizza crust, just around the outside edge.
• Now place your litlle pan of healthy perfection into the pre heated oven for about 5 minutes, after 5 minutes you are ready for your sauce, toppings and cheese.  Bake for an additional

Basic Pizza Sauce Recipe

Active Time: 5 Minutes | Yield: 1 Pizza

• 1 small (8 oz.) can tomato sauce
• 1 small (8 oz.) can tomato paste
• 3 cloves garlic—minced
• 1 tsp ground pepper
• 3/4 tsp dried Italian seasoning
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 tsp salt (or salt substitute)

Directions

Mix and spread over crust.
OPTIONAL: Heat small saucepan over low heat. Add all ingredients and mix together well. Allow ingredients to simmer for at least 15 minutes.

Basic White Pizza Sauce

Active Time: 10 Minutes | Yield: 1 Pizza

• 1 TBS unsalted butter
• 1 1/2 TBS whole wheat flour
• 1/2 cup cold milk
• 1/4 tsp salt (or salt substitute)
• 1/2 tsp ground pepper
• 1 garlic clove—minced
• 1 tsp dried (1 TBS fresh) basil
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 cup (1 to 2 oz) Parmesan cheese—grated

Directions

Heat butter in a saucepan over medium heat. Once butter has melted and warmed, add flour and mix until thoroughly combined.
Adding a little at a time and whisking vigorously, add the milk to the flour-butter mixture. Add garlic, herbs, and cheese, mixing thoroughly. Let cook for 1 to 3 minutes, or until sauce has thickened sufficiently.