Healthy Recipe

Make your Own Pizza with Quinoa Crust

Quinoa Pizza Crust Recipe

Ingredients

  • ¾ cup quinoa, covered by 1" of water and soaked for 6 - 8 hours (or overnight)
  • ¼ cup water
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Instructions:

Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours. Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside. Thoroughly rinse quinoa, then add to a blender. Add the ¼ cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy. Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes in the pan, transfer cutting board and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

Transcribed from: Alyssa Rimmer

Baked Chicken Parmesan Over Zucchini Noodles

Baked Chicken Parmesan

This recipe is perfect for a cozy evening inside as the weather gets cooler. What I love about this dish is that it is hearty and protein rich and the zucchini noodles get some veggies in! Feel free to substitute whole wheat pasta if you aren't a fan of zucchini. 

Ingredients

•    2 tablespoons olive oil, divided
•    1 tablespoon chopped
•    Fresh thyme
•    6 garlic cloves, thinly sliced and divided
•    1 shallot, thinly sliced
•    1 pound heirloom tomatoes, chopped
•    ½ cup dry white wine
•    ½ teaspoon kosher salt, divided
•    ½ teaspoon black pepper
•    2 eggs, lightly beaten
•    4 (4-ounce) skinless, boneless chicken breast cutlets
•    1 teaspoon garlic powder
•    Cooking spray
•    4 medium zucchini
•    2 ounces fresh mozzarella cheese, very thinly sliced ½ cup torn basil leaves, divided

Instructions

  • Preheat oven to 425°.
  • Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
  • Sprinkle chicken cutlets with the garlic powder and place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
  • Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.
  • Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
  • Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.
  • Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Recipe transcribed from: Betsy Life

Green Tea Poached Salmon with Buckwheat and Lemon Basil Oil

Poached Salmon Salad

Looking for a light, flavorful and healthy option to satisfy your pregnant appetite? Loaded with DHA, magnesium and fiber, this salmon dish is the perfect nutritious meal for the expectant mama. 

Ingredients:

  • 2 tablespoons of loose-leaf green tea or 3 green tea bags
  • 4 slices of fresh ginger
  • 1 tablespoon of whole black peppercorns
  • 1 cup of kasha buckwheat
  • ½ cup of fresh basil
  • Juice of ½ of a lemon
  • 1 garlic clove
  • 1/3 cup of extra virgin olive oil
  • ¼ teaspoon of salt
  • 1 pound of wild salmon filet, sliced into quarters
  • 1 fennel (anise) bulb, thinly sliced
  • 1 green onion, thinly sliced
  • Lemon wedges

Directions:

  1. Bring 5 cups of water to a boil in a large saucepan. Place green tea, ginger and peppercorns in the pan, turn off heat and let steep for 10 minutes.
  2. In a medium saucepan, bring 6 cups of water to a boil. Add buckwheat and reduce heat to a simmer for 5 minutes or until tender. Drain and set aside.
  3. Mix basil, garlic, olive oil, lemon juice and salt in a blender or food processor until well mixed.
  4. Use a slotted spoon to remove solids from tea pan. Place salmon in tea broth and bring to a slight simmer. Cook for 8 minutes or until salmon is opaque and flaky. Adjust heat as needed.
  5. Break up salmon with a fork once cooked and toss with fennel, buckwheat and green onion in a large bowl. 
  6. Divide among plates and drizzle with basil dressing.
  7. Serve with lemon wedges and enjoy!

Recipe transcribed from: fitPREGNANCY

Super Food Spinach Salad with Pomegranate-Glazed Walnuts

Spinach Salad & Walnuts

Looking for the perfect salad for pregnancy? Try this super food salad filled with folate and more than 5 grams of omega-3 fatty acids. Omega-3s are vital for baby’s visual, cognitive and nervous system development and are great for mom’s health too.

Ingredients:

  • ¼ cup and 2 tablespoons of pomegranate juice
  • 1 teaspoon of sugar
  • Kosher salt
  • ½ cup of coarsely chopped walnuts
  • ¼ cup of thinly sliced red onion
  • One 5-ounce container of baby spinach
  • 4 ounces of white button mushrooms, trimmed and thinly sliced
  • ¾ cup of grape tomatoes, halved
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of extra virgin olive oil

Directions:

  1. Combine ¼ cup of pomegranate juice with sugar and ¼ teaspoon salt in a small nonstick skillet.
  2. Bring to a simmer over medium-high heat and cook, stirring occasionally for approximately 5 minutes.
  3. Add walnuts and continue to cook, stirring until nuts are coated and dark and the liquid evaporates. Transfer to a baking sheet to cool.
  4. Once cool, break nuts apart using your hands.
  5. Meanwhile, soak the red onion in ice water for 10 minutes, drain, and pat dry.
  6. Place spinach in a bowl and top with onions, mushrooms, tomato and walnuts.
  7. In a bowl, whisk the remaining 2 tablespoons of juice with the vinegar, ¼ teaspoon each of salt and pepper and then whisk in the oil.
  8. Drizzle dressing over salad, toss and serve.
  9. Enjoy!

Recipe transcribed from: Food network