After recently returning from the beautiful Island of Capri in Italy and over indulging in 1 too many Pizza’s, Pasta and creamy Italian Ice cream. It is now time to beat away our holiday blues by getting our healthy lifestyles back on track.
I am a true believer of eating the foods that make you happy! After being so inspired by all the traditional Italian cooking this summer, I couldn’t wait to get back into the kitchen and start re-creating healthy recipes that both you and all the family will love, all taken from my inspiration of traditional Italian cuisine.
All recipes are completely clean, gluten free, dairy free and best of all, guilt free.
I want to show you that losing weight and eating healthy really can be so enjoyable. So today I will be sharing with you my healthy recipes, re-created and inspired by classic Italian cooking.
Cauliflower Crust Pizza
A healthy spin on the classic Fiorentina Pizza. Cauliflower crust pizza topped with mashed avocado puree,cherry tomatos, peas, rocket, lemon and a baked egg
Ingredients (for the base)
1 medium cauliflower head
1/2 cup ground almonds
1 tbs tamari
Salt and pepper to taste
1 Mashed avocado with chilli and lemon
Handful of spinach
Sprinkle of walnuts
Sea salt and black pepper
wash and cut your cauliflower head into small florets..
Add your cauliflower florets to the blender (I used the Nutribullet) – but you could use a food processor or a strong blender. Blend together your florets together with 1/2 cup water and continue to blend until it becomes a thick liquidated texture.
Add your mixture to a muslin cloth and squeeze out any remaining water (squeeze hard, there’s quite a lot).
Add the pulped cauliflower to a bowl and add In 1 egg, a tbs Tamari, 1/2 cup ground almonds and a sprinkle of salt, black pepper and stir.
Line a pizza baking tray with grease proof paper, and layer on your cauliflower base mix. Make sure it is spread evenly and thin making sure to touch the sides. Bake in a pre heated oven at 200 degrees for 30 mins until set and starting to crisp.
Remove from the oven and turn over the base and bake for a further 10.
Remove from the oven again and layer your pizza base with mashed avocado, a handful of spinach, steamed asparagus spears and peas, cherry tomatoes and crack an egg directly into the middle.
Baked for a further 10 minutes until your egg is cooked through.
Remove from the over and Top with rocket, a sprinkle of walnuts, a squeeze of lemon and serve.
Stuffed Raviolli Zucchini
Delicious salmon and black olive stuffed zucchini ravioli parcels baked and served with a tomato sauce, black olives, grilled tomatoes and basil.
2 medium sized zucchinis (courgettes)
1 organic salmon fillet
Sea Salt and pepper
Start off by finely Slicing your zucchinis down the middle length ways into thick layers using a potato peeler.
On a flat surface, Lay 2 layers of zucchini width ways and lay 2 slices on top in the opposite direction (lengthways) to create a the shape of a cross.
Now your ravioli is ready, it’s time to make your filling.
In a pan, sauté a salmon fillet in coconut oil until cooked through and add to the@thenutribullet with half an avocado, 4 olives a squeeze of lemon, salt and pepper and 1/2 a cup of water. Blend to form a thick pate.
Add a small amount of the mixture to the center of your zucchini crosses. Fold over your zucchini crosses to create perfect parcels and add to a baking tray.
Using a Basting brush, Brush your parcels with olive oil and add in cherry tomatoes.
Bake in the centre of a pre heated oven for 10minutes at 180 degrees. Remove from the oven and add your olives and tomato purée. Cook for another further 5 minutes and remove from the oven ready to serve.
Top with crumbly feta, basil and black pepper. Serve and enjoy
Quinoa Crust Pizza
A healthy spin on the classic Pizza Vegetariana – Quinoa crust pizza topped with sweet potato puree, spinach, sweet red peppers and balsamic glazed mushrooms.
3/4 cup Quinoa (rinsed and soaked for 8 hours)
1 tsp apple cider vinegar
1 tbs tamari
1 large sweet potato, cooked and mashed
1 medjool date
Sweet red peppers
Start prepping the evening before and soak the Quinoa overnight or for about eight hours in water . Add your quinoa to a large bowl and simply cover it in water making sure that it’s covered by a few cm’s. Then leave this to a side to soak.
Once your quinoa is soaked! Lets start to make the pizza.
Pre-heat the oven on a medium heat at 190C. Drain out any water still left in the quinoa bowl (the best way to do this is using a large muslin cloth).
Add your drained quinoa to a blender with all the the remaining base ingredients listed above and blend to for a smooth batter. If its a little thick you can add water too.
Wash and peel 1 large sweet potato and bring to the boil for around 15 minutes until cooked though. Remove from the pan and add to a blender with 1 madjool date and 1/4 cup water and Blend until smooth.
Line the bottom of a pizza dish with grease proof paper and grease the lining with olive oil, Pour over your mix and spread out evenly about 1/2 cm thick . Add to the centre of your pre heated over and bake for about 15- 20 minutes, until the base is firm.
Once your pizza base has started to firm, remove from the oven and add your topping,s. Spread over your sweet potato puree, spinach, red peppers and mushrooms. and drizzle 1 tbs of balsamic vinegar over your mushrooms.
Place your pizza back in the oven for a further 10 minutes until all your toppings are perfectly cooked.
Remove from the oven and serve.
A clean spin on your classic Italan Spagehetti Bolognese – courgetti Spaghetti Bolognese, topped with a deliciously rich turkey mince topping served with fresh basel and tomatoes.
Add 1 tsp coconut oil to a pan with your turkey mince and cook on a medium heat.
As your mince starts to cook ,add in your chopped tomatoes, onions, mixed peppers, mushrooms, fresh chilli, ginger and mix all together until perfectly cooked through.
Add in your cinnamon, 1 tsp bouillion powder, 1 tbs tamari, juice of a lemon and 1/2 cup water and leave to simmer to absorb all the flavours.
To make your courgetti spaghetti, spiralise your courgette using a spiraliser and steam until soft.
To serve, layer your courgetti spaghetti and top with your juicy mince. Garnish with basel and black pepper and enjoy x
Sweet Potato Crust Pizza
A clean spin on the classic Veneziana Pizza. A sweet Potato crust pizza topped Tomato puree, crispy kale, mushrooms, peppers and cherry Tomatoes, raisins and Pine nuts.
Organic tomato purée
Peel and slice your sweet potatoes into quarters and add to a pan.
Bring them to the boil and cook them on a medium heat for around 15-20 minutes until soft and cooked through.
Once your sweet potatoes are cooked through – remove them from the pan and add your sweet potato add them to the blender with 2 eggs and 1 egg white, 1 cup almond flour,, 1 tsp tamari, 1 tsp baking powder and 1 tsb cinnamon.
Line a pizza tin with baking paper and drizzle with olive oil. Spread your pizza base mix evenly into your pizza tray and add it to the middle of a pre heated oven (180 degrees) for around 20mins.
Once your pizza is crisp and golden. Remove from the oven and spread over your tomato purée. Add kale, mushrooms, tomatoes, peppers, tsp tamari, raisins and Return to the oven for a further 8-10mins.
Superfood Omelette Pizza
Pizza for breakfast! Yes please! – This egg white omelette pizza makes a great breakfast recipe. Topped with salmon, avocado, spinach, mungbeans, berries & walnuts which will provide you with protein, essential healthy fats and antioxidants to kick start your day.
In a bowl, whisk together 1 whole egg and 2 egg whites for around 2 minutes.
In a pan, add 1/2 tsp coconut oil and swivel round on a low heat until your pan is fully greased. Once your pan is greased and heated, Pour over your Eggs mix.
Leave your eggs to cook on one side for around 1 minute. Swivel the remainder of the egg around the pan and continue the process until all of the egg mixture has spread over the omelette evenly and all cooked through (this should take around 4 mins in total).
Normally with an omelette you would add your toppings then flip half of the omelette over but in this scenario, you are going to be leaving your omelette completely flat.
When one side of the omelette is cooked, slowly slip under the omelette and flip over to the other side. Leave for around 2 minutes on the other side and then you are ready to serve.
Add your omelette to your serving dish and top with your favorite choice of toppings. This morning I topped mind with smoked salmon, crushed walnuts, sliced cubed avocado, fresh strawberries, raw spinach and a handful of mung beans.
Completely Nutritious and delicious and my body loved me for it x
For more healthy and guilt free Italian food – the recipes are listed on the recipe page on my website : www.eatlikeme.co.uk