Doin' Some Cookin'... Pizza Night with Rustic Crust

We have a love/hate relationship with pizza in our household.

Little Man claims he only likes certain kinds of pizza but the boy cannot tell me what it is that he likes. We have ordered pizza from every franchise and have had numerous at home make your own pizza nights. The boy claims he eats pepperoni and cheese pizza elsewhere but I have yet to see in his 6 years of eating solid foods him eat a slice of pizza. He'll take one or two nibbles and state he is not hungry. I've given up and have come to accept he does not like pizza.

Because of his dislike I don't have pizza anymore unless my boss orders it for us at work for lunch on occasion.

I cannot explain how excited I was when the generous folks at Rustic Crust considered me for this opportunity to create an at home pizza night. I was gifted with not one but three pizza kits containing three different kinds of crust and three sauce pouches. That's three attempts to figure out what this boy will eat in terms of pizza.

... and if I cannot get him to eat it, oh boy!!! my poor waistline, cause I can take down a pizza with no shame. So not diet compliant for Whole30 but when I'm in between rounds their products are perfect for following the 80/20 rule.

Their crusts are hand-formed using all natural ingredients with no GMOs, no trans fat, and no added sugar. Less guilt.

The first pizza I made was a white pizza with chicken, garlic, spinach, and artichoke. The second pizza was a Hawaiian pizza with Canadian bacon, prosciutto, pineapple, bacon, black olives, red onions with two types of cheeses and topped with arugula.

The Hawaiian pizza was hands down the absolute best I've ever made at home. The crust was perfect too with the right amount of crunch and the best part is you can actually taste the cheese in it. I'm sold on Rustic Crust and cannot wait to make this one again and again.

All three of these pizzas were ready in less time than it takes to order delivery. You can find out where to buy so you can give their products a try for yourself and see what I'm talkin' about. Just a heads up... if you are a heavy sauce kinda person know that three pouches come in a box but two would be needed for one pizza.

To stretch pizza night we served with a side salad so we could get an extra meal out of each pizza. That's winning, one less night I have to cook. 

*Disclosure: No monetary compensation was offered or received for this post. I was provided product for review, however, all opinions are my own.  

Website: Rustic Crust 
Twitter: @RusticCrust
Facebook: facebook.com/RusticCrust 

Doin' Some Cookin'... Breakfast Egg Muffins

Breakfast Egg Muffins are so easy to make and easily adaptable for ingredients you have on hand.

I followed this recipe from the Healthy Recipes blog and did as they did using beef. Not a traditional "breakfast" food item I use so it was no big deal making these for dinner instead. Word from the wise, using beef made these essentially a burger topped with an egg. Not at all what I was thinking an egg muffin would be. Next time I would use spicy pork sausage for more of a "breakfast" egg muffin.

I also want to try and scramble the eggs with some veggies and fill the meat shells with that instead of cracking the egg whole.

Serve these egg muffins with a side of fresh berries and you've got a filling meal.

Breakfast Egg Muffins

Adapted From: Healthy Recipes

Makes 8 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 lb lean ground beef
• 2 tsp sea salt
• 1 tsp dried thyme
• 4 tsp garlic, minced
• 1 tsp Cajun seasoning
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 large eggs

And Action:

Preheat oven to 400 degrees. Place eight 7oz ramekins brushed with olive oil on a large baking sheet.

In a medium bowl, mix the beef and seasonings until well combined. Divide the meat mixture into 8 equal portions and press into each ramekin. Pressing the meat until it covers the bottom and sides of the ramekins creating a shell.

Break an egg into each meat shell. Sprinkle the eggs with salt and pepper. Bake until eggs are set, about 30-35 minutes. Remove from the ramekins and allow to cool for 5 minutes. Enjoy!

Doin' Some Cookin'... Spicy Bacon Egg Salad

I despised egg salad as a child and grew to love it as an adult. Whenever I hard boil eggs for my week any that were cracked in the process of cooking I would set aside and make an egg salad sandwich. There is something so satisfying when I bite into that cold sandwich.

Whenever I've made egg salad in the past it has never been more than a couple of hard boiled eggs mixed with some mayonnaise, mustard, salt and pepper and then slathered between two slices of bread.

Now that I'm following the Whole30 diet and cutting carbs the sandwich actually doesn't sound that great but lettuce wraps excite me so this Spicy Bacon Egg Salad has me jumping for joy!

Crispy bacon, green onions, and creamy chopped eggs gets mixed with a tablespoon of mayonnaise and Sriracha. Instead of slathering this egg salad between bread I scooped it into iceberg lettuce leaves to eat as a wrap. This honestly is the best egg salad I have ever had! I kept sneaking spoonfuls while I was mixing this up. It's that good.

Spicy Bacon Egg Salad

Adapted From: HelloHealthy from MyFitnessPal

Makes 3 Servings

Stars of the Show:

• 4 slices turkey bacon, cooked and crumbled
• 1/6 cup green onions, chopped
• 1 tbsp mayo
• Sriracha, to taste
• salt and pepper, to taste
• 3 hard boiled eggs, peeled and chopped

And Action:

Stir all ingredients together until well combined. Serve 1/3 cup of the mix in an iceberg lettuce leaf and wrap. Enjoy!

Doin' Some Cookin'... Green Cheer Juice

There's something about a green juice that makes me feel so great. I'm sure it's because we're hounded about eating fruits and veggies everyday of our lives and juicing is a delicious way to do so.

My wellness journey continues and I'm currently on day fifteen of my second round of Whole30.

I know, I know. Most people despise doing dishes and now I'm suggesting you not only dirty the juicer but also the blender. Trust me, it's so worth it for this refreshingly creamy green juice. I loved it and so will you.

Green Cheer Juice

Adapted From: JuicingRecipes on Instagram

Stars of the Show:

• 5 sweet red apples
• 1 1/2 cucumber
• 1 inch ginger
• 1 orange, peeled
• 2 handfuls spinach
• 1 avocado

And Action:

Run the apples, cucumber, ginger, orange, and spinach through the juicer. Pour the juice in a blender and pulse with the avocado until smooth. Enjoy! 

Doin' Some Cookin'... Cucumber Salad with Chia Seed Strawberry Vinaigrette

As you can see my all of my recent blog posts salads have become my go to because of the endless possibilities of flavors and textures. With the weather warming up I find myself craving cooling foods.

I love salads with fruit in them. There is something refreshing about biting into a juicy strawberry with a forkful of greens. Ah-mazing!

This salad is a bed of spinach topped with crisp cucumbers, juicy strawberries, and drizzled with a chia seed strawberry vinaigrette.

The vinaigrette is liquid gold with fresh strawberries, zesty lime, and crunchy chia seeds... superfood sneak for the win!!!

Cucumber Salad with Chia Seed Strawberry Vinaigrette

Adapted From: Food Faith Fitness

Makes 1 Serving

Stars of the Show for the Vinaigrette:

• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• salt and pepper, to taste
• 1/3 cup strawberries, chopped
• 1 tbsp olive oil
• 1 tsp chia seeds
• dried cilantro, to taste

Stars of the Show for the Salad:

• 1 large cucumber, quartered
• 2 cups spinach
• 1 cup strawberries, quartered
• 1 tbsp fresh mint

And Action:

Add all ingredients for the vinaigrette in a small container with a lid and shake until well combined. 

Mix salad ingredients together in a bowl. Toss evenly with the vinaigrette. Enjoy!

Doin' Some Cookin'... Low Carb Turkey Club Lettuce Wraps

Little Man has hit an age of wanting to spend hours in his room buried in blankets and behind books. I start missing him like hell. One night this week I decided to make these Low Carb Turkey Club Lettuce Wraps and when the bacon hit the pan it sent him bolting out of room asking, "Is that bacon I smell?!"

So now I know a guaranteed way to get him out of his room and into the living room to spend time with me. Thank you bacon.

All of the delicious flavors of a turkey club are rolled up in iceberg lettuce leaves and instead of mayo these wraps get their creaminess from avocado slices.

Low Carb Turkey Club Lettuce Wraps

Adapted From: Organize Yourself Skinny

Makes 1 Serving

Stars of the Show:

• 2 iceberg lettuce leaves
• 2 slices turkey lunchmeat
• 4 avocado slices
• 1/4 cup cherry tomatoes, halved
• 3 slices turkey bacon, cooked and crumbled

And Action:

Lay lettuce flat. Layer turkey, avocado, tomatoes and bacon. Roll up. Enjoy!

Doin' Some Cookin'... Asian Tuna Salad

Tuna salad is one of my absolute favorites for lunch or a quick snack so canned tuna is a pantry staple. Little Man loves it with just mayo and gets tuna sandwiches packed in his lunch once or twice a week. I on the other hand love variety and obviously trying new recipes so when I came across this recipe for a low-carb tuna salad I knew I had to make this for my lunch this week.

What takes this tuna salad over the top is the dressing, which is a sesame peanut dressing. Reminds me of the peanut dipping sauce they use for spring rolls. Yum!

In this tuna salad you get the perfect balance of tuna, crunch from the cucumbers, and a punch of flavor. You have to try it.

This salad can be prepared the night before by simply keeping the dressing and greens in separate containers, perfect to pack for work lunches.

Asian Tuna Salad

Adapted From: HelloHealthy from MyFitnessPal

Makes 1 Serving

Stars of the Show for the Dressing:

• 1/2 tbsp sesame oil
• 1/2 tbsp rice wine vinegar
• 3/4 tbsp peanut butter
• 1 tbsp lemon juice
• 1/4 tsp soy sauce
• sea salt, to taste

Stars of the Show for the Salad:

• 1/2 can tuna, drained and flaked
• 2 cups spinach
• 1/4 cup cucumbers, quartered
• red onions, chopped, to taste
• sesame seeds, to taste

And Action:

Combine all dressing ingredients in a small container with lid and shake vigorously until mixed. 

In a bowl, toss the salad ingredients until combined. 

Add the dressing and toss to combine. Garnish with sesame seeds. Enjoy!

Doin' Some Cookin'... Pickle Potato Salad

The instant the temperature starts to warm up my cravings for watermelon and potato salad increases exponentially. One is good for the waistline while the other is not. Or is it?

This recipe uses just one tablespoon of mayo and to be honest you could do away with it entirely. This potato salad also reminds me of how I make a salad at the salad bar... anything I have on hand that sounds good together goes into this. I like a lot of mix-ins. The people at Cold Stone hate me. 

Speaking of Cold Stone... my biggest craving while following Whole30 is ice cream because I want something cold. My go to is usually an iced coffee with coconut milk but now I can have a serving of chilled potato salad and it's more satisfying. 

I have finally perfected my potato salad recipe and can't wait to make this over and over again over the Summer. Bookmark this one for your Memorial Day picnic coming up and I promise it won't disappoint. I'll even share with you a secret ingredient that's not listed in the recipe below... bacon drippings mixed in. 'Nuff said. 

Pickle Potato Salad

Adapted From: Spabettie

Makes 4 Servings

Stars of the Show:

• 3 russet potatoes, peeled, cubed, boiled, and drained
• 5 hard boiled eggs, chopped
• 1 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 3 dill pickles, chopped
• salt and pepper, to taste
• 3 celery stalks, chopped
• onion powder, to taste
• parsley, to taste
• 4 slices bacon, cooked and crumbled
• 3 garlic cloves, minced

And Action:

Mix all ingredients in a large bowl until well combined. Eat at room temp or serve chilled. Enjoy!

Doin' Some Cookin'... Lemon Garlic Chicken Drumsticks

Came home from work exhausted and did not want to cook at all but I reminded myself of my goals and decided to stick to my meal plan. I am so happy I did because I put a fantastic dinner on the table in less than an hour... Lemon Garlic Chicken Drumsticks served with homemade potato salad (recipe tomorrow). Trust me, it's worth the time in the kitchen and all it will take is one bite and you'll agree too. These drumsticks are the easiest recipe to make so no excuse make these tonight!

Little Man approved because he got to use his fingers and I approved because I got to break my chicken breast rut by switching it up with drumsticks.

While these cooked I did the dishes thinking about how the aroma reminded me of spending the Summer at my Grandma's house in Utah. She made fried chicken drumsticks every Sunday and all of our extended family were invited to join for dinner. First time I smiled while doing a chore in a long while. These will definitely be a make again meal.

Lemon Garlic Chicken Drumsticks

Adapted From: Popsugar Food

Makes 3 Servings

Stars of the Show:

• salt and pepper, to taste
• 6 skin-on chicken drumsticks
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lemon, juiced
• dried parsley, to taste

And Action:

Season the drumsticks with salt and pepper 30 minutes before cooking. Pat them dry with paper towels.

Heat a large skillet over medium-high heat with the olive oil and 1 tbsp butter. Brown the chicken on all sides. 

Reduce heat to medium-low and cover the chicken with a lid. Cook for 20-25 minutes, flipping the drumsticks halfway through. Once they are done cooking add 1 tbsp butter, garlic, and lemon juice to the pan. Gently toss the chicken in the sauce to coat. Sprinkle with parsley. Enjoy! 

Doin' Some Cookin'... Mango Berry Green Smoothie

Mangoes are one of my favorite fruits. I love a taste of the tropics.

This smoothie is perfectly sweetened naturally by the mango with a little hint of tartness from the raspberries and gets its creaminess from the coconut milk.

Starting the morning with a green smoothie makes me feel like I'm doing something great for my body and even better when I don't have to taste the greens because mangoes are the predominate flavor. This smoothie will keep you filling full and energized until lunch time.

Knowing that I started my day with a healthy choice will lead to me making one healthy choice after another.

Mango Berry Green Smoothie

Adapted From: Organize Yourself Skinny

Makes 1 Serving

Stars of the Show:

• 1/2 cup mango chunks
• 1 cup raspberries
• 1 banana
• 1 tsp chia seeds
• 1 cup coconut milk
• 1 cup spinach
• water, if needed

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Strawberry Spinach Green Smoothie

I've created the countdown calendar above to help keep me on track until my 29th birthday with diet and exercise. A balloon means that my diet was Whole30 compliant and I got at least 30 minutes of exercise in. Off to a good start already.

Smoothies are still my "flavor of the month" breakfast. They are ridiculously easy to make and I love that I can pack fruit and veggies in my diet first thing in the morning. Smoothies retain their fiber unlike juicing.

Strawberry Spinach Green Smoothie

Adapted From: Cooking Classy

Makes 1 Serving

Stars of the Show:

• 1 banana
• 1/2 cup frozen strawberries
• 1 orange
• 1 1/2 cup spinach
• 1 cup water
• ice, to taste

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Tuna Salad

Great news... I finally broke my six week plateau with a 2.2 pound loss this week. That's a total of 16.3 pounds since January 2016. I went through a couple stacks of clothing I put away that didn't fit and I was thrilled to see how many articles of clothing I added to my wardrobe, both tops and bottoms.

One of things that has led to my success with weight loss has been meal planning. Here's what has worked for me:

1. On Friday night after work I go to Starbucks and get a Venti Iced Coffee Unsweetened with Coconut Milk and Cinnamon Powder. Once home I plant myself on the couch since I am exhausted from my work week and I know I've earned some down time. As I go through my favorite blogs and Instagram accounts I bookmark recipes that I just have to make that are Whole30 diet compliant. I bookmark just about every salad and smoothie. These have been my obsession lately.
2. On Sunday morning I go through the recipes I bookmarked and make my grocery list and then head to Whole Foods or Costco. 
3. Every night after I lay Little Man down for bed I create my meal plan using WebMD's Food & Fitness Planner calculating the calories in the recipes and basing my day around my calorie goal. After I'm done meal planning I make Little Man's lunch first and then mine. 

Without a plan in place I have to wing my meals from the local fast food/restaurant options we have close. Believe it or not, I have found diet compliant options at just about every place, except McDonald's and Popeyes. No biggie. The food at these places is shit. Not that I won't get a craving for nuggets and fries on road trips cause that does happen.

Tuna sandwiches are Little Man's favorite and whenever we open a can I make half with just mayo and use the other half to try a new tuna salad variation. I think I may have found a new favorite.

This tuna salad is heavy on the veggies, a tasty way to get them into your diet, and a super easy lunch to throw together. Instead of using mayo I used olive oil and lemon juice.

Tuna Salad

Adapted From: Oh, That's Tasty!

Makes 1 Serving

Stars of the Show:

• 1/2 can of tuna, broke up 
• 1/4 cup red onion, chopped
• 1/2 of a lemon, juiced
• 1 tbsp olive oil
• dried parsley, to taste
• salt and pepper, to taste
• 3/4 cup bell peppers, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp capers

And Action:

Combine all ingredients in a bowl and toss well. Enjoy!

Doin' Some Cookin'... Italian Chicken Salad

I've been making nothing but salads and smoothies because they are so refreshing on these hot Texas days and no surprise... here's another salad recipe.

This Italian Chicken Salad is simple to make but incredibly flavorful. It's the dressing that takes it over the top and I know it's because of the oregano and fresh garlic.

Italian Chicken Salad

Adapted From: Yummy Tummy

Makes 1 Serving

Stars of the Show for the Salad:

• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• handful chopped red onion
• 4 oz chicken breast, sautéed in olive oil

Stars of the Show for the Dressing:

• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/4 shallot, shaved thinly
• dried oregano, dried parsley, salt and pepper, to taste

And Action:

Toss the salad ingredients with the dressing. Enjoy!

Doin' Some Cookin'... Matcha Green Tea Smoothie

Sipping this Matcha Green Tea Smoothie makes me feel super healthy. Probably because Matcha tastes earthy to me and is a vibrant green color. Speaking of Mother Earth... now I'm ready to get outside to enjoy this sunny 70 degree morning by going for a walk or bike ride. Can't decide so maybe I'll do both.

Good thing this smoothie provides a caffeine kick cause I'll need extra energy for powering through two workouts.

Matcha Green Tea Smoothie

Adapted From: The Kitchn

Makes 1 Serving

Stars of the Show:

• 1 tbsp matcha green tea powder
• 1 tbsp honey
• 1 date, pitted
• 1 cup coconut milk
• ice, to taste

And Action:

Pulse all ingredients in the blender until smooth. Enjoy!

Doin' Some Cookin'... Banana Pancakes

Mother's Day is right around the corner and spoiling myself with pancakes from Union Kitchen for brunch has become sort of a tradition but not this year because I've embarked on my weight loss journey and my body is loving the Whole30 program.

Because I'm committed to getting the weight off I don't feel I'll be missing out on their pancakes after giving this recipe for Banana Pancakes a try. These pancakes tasted better than imagined and reminded me of banana bread. So flippin' good!! Pun intended. In fact, I don't think they could be batter. Ha! I crack myself up.

Make sure you do not blend the batter ingredients because the "mushing" is what helps to create a fluffy texture.

This recipe is super simple to make and you'll be surprised that breakfast is ready in under 10 minutes. Perfect for rushed school and work mornings and I can almost guarantee that you probably have all of the ingredients on hand to make these.

Because these hit the table quickly you can keep hitting the snooze button longer. I'd chose sleep over breakfast but now I don't have to.

I served these Banana Pancakes with a side of fully cooked breakfast sausage links that I browned in a skillet while the pancakes were cooking. This made for one tasty breakfast, the maple syrup wasn't missed at all, and I didn't end breakfast feeling heavy. These pancakes are light, airy, and something you can indulge in. If you're really hungry I would suggest spreading them with almond butter and sliced bananas and serve with a side of strawberries.

This breakfast gave me energy to get laundry done and get the house cleaned up. The added energy could be coming from the extra sleep but I'm crediting the pancakes. Ha!

Banana Pancakes

Adapted From: Something Swanky

Makes 1 Serving

Stars of the Show:

• 1 banana
• 1 egg
• 1 tbsp coconut almond butter
• pinch of baking soda
• cinnamon, to taste
• splash of vanilla

And Action:

Preheat a skillet coated with nonstick spray over medium.

In a bowl, mash the banana until mostly smooth. Whisk in the egg until incorporated. 

Mix the rest of the ingredients folding them into the batter.

Pour half the batter into the skillet and cook for 3 minutes, flip, and cook for another 1-2 minutes. Enjoy! 

Doin' Some Cookin'... Turkish Chopped Salad

With the Spring temps here in Texas my craving for fresh veggies is at an all-time high. Nothing is better than a bowl of brightly colored crunchy veggies.

This chopped salad is a guaranteed way to make sure you are eating your veggies and yes, I was able to eat the entire salad in one sitting. It tasted that good and reminds me of summer. This dish will be the perfect accompaniment every time the grill gets fired up.

There will obviously be a lot of chopping required... too bad chopping doesn't qualify for my work out.

... and just a heads up... this salad does not hold up well overnight and becomes mushy so only make what you plan on eating at that time.

Turkish Chopped Salad

Adapted From: Melissa Joulwan's Well-Fed Ingredients For A Happy

Makes 2 Servings

Stars of the Show for the Dressing:

• dried parsley, to taste
• 1 lemon, juiced
• 1 clove garlic, minced
• 1/8 tsp cumin
• 1/8 tsp paprika
• 1/8 tsp dried oregano
• 2 tbsp olive oil
• salt and pepper, to taste

Stars of the Show for the Salad:

• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 red onion, chopped
• 6 radishes, chopped
• 1/2 jar kalamata olives, halved

And Action:

Mix the salad ingredients in a large bowl and add the dressing ingredients. Toss well to combine. Enjoy!

Doin' Some Cookin'... Southwestern Steak Salad with Cilantro Avocado Dressing

I am a sucker for a steak salad from Union Kitchen. The only problem is that it's $15 and that is ridiculously expensive and that's not including tip. Their salad is so simple too: hangar steak on a bed of arugula with tomato slices, red onion, cilantro, blue cheese crumbles, and a white vinaigrette dressing. This salad was my standard until I came across this recipe last weekend and bookmarked it to make this week.

No, they are not even remotely similar in flavor profile but when I am craving a steak salad this will be my new go to.

This salad is loaded with veggies and a heaping serving of protein which makes for one tasty and satisfying meal. I finally perfected a pan seared steak and that alone is a win.

Because of the Tex-Mex flavors the only thing that could make this salad better would be a strawberry mojito. Darn you Whole30!!!

Southwestern Steak Salad with Cilantro Avocado Dressing

Adapted From: Joyful Healthy Eats

Makes 1 Serving

Stars of the Show for the Salad:

• 8 oz flatiron steak, pan seared in olive oil and seasoned with salt and pepper
• 1 romaine lettuce head, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup orange bell peppers, sautéed
• 1/2 avocado chunks
• cilantro, to taste

Stars of the Show for the Dressing:

• 1/2 cup cilantro
• 1/2 avocado
• 1 lime, juiced
• 1/2 tbsp red wine vinegar
• 1/2 tbsp olive oil
• 1/8 tsp red pepper flakes
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

Layer the salad ingredients on top of the romaine lettuce. 

Mix the dressing ingredients until smooth. Drizzle on salad. Enjoy!