Last night I made a regular dish that’s been in rotation for quite some time and I cannot take the credit for this concoction. It’s a recipe by Sunny Anderson of the Food Network but I make modifications of my own to bring down the fat and calories. It’s a Tator Tot Pie made with sauteed vegetables, cheese, and ground meat of your choice! For the sake of this recipe, I’m using lean ground turkey because that’s what I used last night.

So here are the ingredients you’ll need for this crowd pleasing, healthified Sweet Potato Tater Tot Pie:

1 20 oz bag of sweet potato puffs (I use this brand)
1 pound of ground turkey (I used 90%)
2 TBS oil
2 tsp Worcestershire sauce
1/2 tsp paprika
2 TBS tomato paste
1/2 cup water
1/2 cup chopped onion
1 medium zucchini cut into large strips
1 red bell pepper also cut into strips
2 carrots peeled and grated
8 ounces of shredded low fat monterrey jack or cheddar cheese

FIRST! COOK YOUR TOTS ACCORDING TO PACKAGE INSTRUCTIONS AND SET ASIDE **Do not top the pie with frozen tots**

Next, preheat the oven to 375 degrees F.

1. In a large pan on medium-high heat, add the oil. Once your pan is HOT, add the turkey, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned.

2. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the water and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the turkey juices in the pan.

3. In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, about 6 to 8 minutes. Remove from the heat.

4. In the bottom of an 8X8 casserole dish in this order, layer half of the turkey, pressing it down to level it, and then sprinkle half of the cheese evenly over the meat. Pour the remaining half of the turkey over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater and bake until the edges on the tots turn golden brown, 25 minutes.

Modified from this recipe!

There you have it folks! This is a tasty recipe that Coach Kozak absolutely demolishes anytime I make it. Protein, complex carbs, and veggies…what more could you ask for?!

The post Sweet Potato Tater Tot Pie with Ground Turkey appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Coconut flour seems to be all the rage these days and for good reason. It’s a flour that is made from fresh coconut meat and ground into a fine flour. It’s incredibly high in dietary fiber, more than any other flour in fact. It’s also gluten free, low in carbohydrate, which in combination with the high fiber content assists with keeping your blood sugar stable and the increased feeling of satiety.

I’ve been on quite the oatmeal kick these days but had a dream one night of light and fluffy blueberry pancakes (thank you pregnancy brain) and when I awoke the next day, I had to have some. Now as much as I would love to drive to my local Ihop for a fat stack of pancakes but take a look at what it’ll set me back as far as nutritional content:

Directly from Ihops website for Blueberry Pancakes for a stack of 4
Calories 690
Calories from Fat 150
Total Fat (g) 17
Saturated Fat (g) 5
Trans Fat (g) 1
Cholesterol (mg) 80
Sodium (mg) 2110
Carbohydrate (g) 118
Fiber (g) 8
Sugar (g) 37
Protein (g) 18

Talk about spiked blood sugar and needing a nap afterward. No thanks! Not to mention you’ll probably be hungry an hour later. So here are the ingredients you’ll need for delicious coconut flour blueberry pancakes:

1/4 cup coconut flour
1/2 cup milk of your choice (I used my flax milk)
2 large eggs
1/2 tablespoon of honey or maple syrup
1/2 tsp pure vanilla extract
1/4 tsp baking soda
pinch of salt
Blueberries are not currently in season so I used 3 tablespoons of frozen blueberries.

Preparation:

Place your pan or griddle on a medium low heat and spray with a generous amount of a non stick cooking spray.

In a bowl, combine the dry ingredients first and mix. To the dry ingredients add the wet (milk, eggs, honey, & vanilla) and whisk until all of the lumps in the batter are gone. Now mix in your blueberries and stir gently.

I use a large spoon and take about 2 tablespoons of the batter to create large medallion sized pancakes. Allow to cook for about 1-2 minutes on each side or until cooked all the way through the middle.

This will yield about 8 pancakes! Perfect for a single serve size or for your kiddos however this recipe can easily be doubled or tripled!

I topped my pancakes with full fat Greek yogurt (plain) that I sweetened with about 3/4 of a tablespoon of maple syrup and topped it with crushed walnuts for some brain boosting omega-3’s. Top yours however you’d like or even switch up your fruit and use diced apples, strawberries or raspberries. I even made these for my nephews when they were visiting and they totally loved them. Bon apetit!!!

Nutrition Facts
1 Serving = the entire stack of medallions (does not include toppings)
Amount Per Serving
Calories 302
Total Fat 15 g
Saturated Fat 7 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 3 g
Cholesterol 372 mg
Sodium 557 mg
Potassium 162 mg
Total Carbohydrate 22 g
Dietary Fiber 11 g
Sugars 6 g
Protein 17 g

The post Coconut Flour Pancakes – Healthy Breakfast Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Who does not love Lasagna?? I for one love it and have really fond memories of my mom making it as a little girl. The noodles, the cheese, the BEEF! Now let’s be real with one another, we all normally have more than one slice and load up on the cheese so we generally don’t think of lasagna as being healthy. This recipe I have for you is lightened up, packed with protein, and even has veggies in it! This is perfect after a busy day because from start to finish it is only 30 minutes to prepare.

We’ll be using ground lean turkey breast to bring down some of the fat and calories as well as adding in some super nutritious kale and squash. Who doesn’t love the opportunity to sneak in some greens? I even made this for my visiting nephews once and they gobbled it up. Best part is, no need to get the oven involved as this is a one skillet meal except for the fact that you’ll just need to boil the lasagna noodles in a separate pot. Ok, so technically it’s 2 but who cares, it’s fantastically delicious.

Here is what you’ll need for your protein packed turkey lasagna (choose organic when possible):

1 lb lean ground turkey
7 lasagna noodles (about 1/2 a box)
1 jar of low sodium pasta sauce
1 cup chopped kale
1/3 cup small chopped zucchini
1/2 cup cottage cheese
1/2 cup finely shredded Italian cheese blend
2 tbsp grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried parsley
pinch of red pepper flakes (optional)

Preparation: Start by boiling your lasagna noodles according to package instructions. To prevent over cooking, reduce cooking time by about 2 minutes. These are the noodles I used….

While the noodles are cooking, heat a skillet over medium heat and add oil to coat the bottom of the pan, I always use coconut oil but any healthful oil will work. Add the turkey to the hot skillet and cook until browned. Once the turkey is browned, add in the basil, parsley, red pepper flakes and combine.

To the seasoned and browned turkey, add the entire jar of pasta sauce to the skillet. Add a bit of water if the turkey and sauce is thick just to thin it out a little bit.

Allow the sauce and turkey to simmer for about 2 minutes on a medium/low heat and add in the chopped kale and zucchini. Continue simmering for an additional 5 minutes to allow the kale and zucchini to soften.

After the veggies have softened and the kale has wilted, add in the cottage cheese and grated Parmesan cheese and mix in completely to the turkey. While that simmers away, drain your cooked noodles and chop each lasagna piece into 1/4’s like so….

Once cut into pieces, add the noodles to the top of the turkey sauce…

Last step before you’re done, fold in the noodles gently to the turkey sauce and top with finely shredded Italian blend cheese or any cheese of your choice.

Next, serve it up and devour! I paired our skillet lasagna with a fresh cucumber and tomato salad with balsamic vinegar and a bit of olive oil but a great big green salad works just as well. You can never consume too many veggies. 🙂

I totally love this recipe because it comes in at less than 400 calories per serving and each of those servings boasts 27 grams of lean muscle building protein. It’s even better the next day so pack it up for lunch. I hope you enjoy this recipe as much as the Kozaks do.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 329
Total Fat 7g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 39g
Dietary Fiber 3g
Sugars 7g
Protein 27g

The post Skillet Turkey Lasagna – Quick and Healthy Dinner Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Alright so to speak truthfully and if you follow me on Instagram, you know I enjoy a daily almond butter (open faced) sandwich. Well last night (at 10pm) I was out of my Ezekiel bread and had nothing to spread my almond butter on, CRISIS! What I did have was 2 ripe bananas and I decided to whip up a quick batch of cookies. Because I ran out of space on my baking sheet, I took the leftover batter and made mini muffins.

Since they came out really, really good, here I am sharing the recipe with all you fit foodies. These cookies or muffins are low glycemic, sugar free, and full of nutrients.

Here is what you’ll need for your nutritious banana chocolate chip cookies:

DRY INGREDIENTS:
1 cup sprouted wheat flour (whole wheat or all purpose gluten free works as well)
1/4 cup ground flax
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Pinch of Himalayan Pink Salt

WET INGREDIENTS:
2 medium sized ripe bananas
2 tbsp milk of choice
1 1/2 tbsp coconut oil
1 egg
1/2 tsp vanilla extract

PREPARATION

Preheat your oven to 350 degress.

Mix all of your dry ingredients together and set aside. In a separate bowl, mash your ripe bananas until most of the lumps are gone. *Ripe bananas are IMPORTANT as this is a sugar free recipe and all the sugar will come from the bananas.*

Next, melt the coconut oil over a double boiler or microwave and whisk into the mashed banana. Add the egg, mix in the vanilla, and lastly the milk.

Once the wet ingredients are combined, add the dry ingredients into the wet ingredients in thirds. Try not to over mix the batter as this can lead to dense cookies! If the batter seems too dry, feel free to add in a few more splashes of milk. Fold the chocolate chips into the batter.

Bake for 10-12 minutes for super moist cookies or mini muffins!

Nutrition Facts
15 Cookies
Amount Per Serving
Calories 92
Total Fat 4g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.3 g
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 4g
Protein 2g

The post Banana Chocolate Chip Cookies – Healthy Cookie Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

I grew up frequenting Mexican restaurants and at home rice, beans, and picadillo (minced meat) were staples in my diet. Oh and don’t forget the flour tortillas! Needless to say, Latinos are not known for being naturally fit. Since my eating habits have dramatically changed since then I’m having to be more creative when it comes to enjoying some of my favorite Tex-Mex dishes.

If you caught my parents and me on a Sunday after church we were probably at a Tex-Mex restaurant. My favorite was always the enchiladas. Didn’t matter if it was chicken or beef nor if it was sour cream sauce or the red chile sauce, I was all over it!

Did you know that a beef enchilada plate could set you back about 1,100 calories? Or that it can pack 2800 mg of sodium, 66 g of total fat, and 115 g of carbohydrates?? Ugh!

One night I’d had a pound of lean ground beef thawed and decided I was in the mood for enchiladas. My fridge is always stocked with these ingredient items listed below so I knew I could pull it off. Here’s what you’ll need for healthy beef enchilada recipe:

1 lb lean ground beef (grass fed if possible)
8 high fiber tortillas (I used La Tortilla Factory brand)
1 10oz can of diced tomatoes (I used Rotel)
1 cup chopped spinach
1/4 cup chopped onions
1 clove of garlic minced
1/2 cup organic Mexican blend shredded cheese
1 tsp coconut oil
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preparation: On medium high heat, in a medium sauce pan add the coconut oil and allow it to melt and cover the bottom of the pan. To the pan add the chopped onions and cook for about 2 minutes.

Next add in the garlic and cook for about 30 seconds or just until fragrant. Next add in the beef and brown it. While the beef is browning add in the seasonings and mix. Once the meat is browned, add in your spinach and cook until just wilted. Remove the pan from the heat.

To warm your tortillas and make them pliable heat them in a skillet or directly on the stove (if you’re careful) on a medium low heat. Fill the tortilla with about 1/4 cup of picadillo meat and arrange on one side of the tortilla. Roll the tortilla tightly and place in an 8X8 casserole dish and continue until all the meat is gone.

Once in the casserole dish, spoon the diced tomatoes on top evenly over all of your rolled enchiladas and top with cheese. Bake at 350 degrees uncovered for about 15 minutes or just until cheese is melted.

As you may notice I topped my enchiladas with homemade guacamole, a dollop of plain Greek yogurt, and cilantro. I also added 1/2 cup of refried black beans on the side, no rice. 🙂 I totally love making these enchiladas because it definitely takes care of my craving. If you guys don’t like beef, use ground turkey or even ground chicken whatever it is that you like, just remember to have fun in the kitchen!

Nutrition Facts
4 Servings
Amount Per Serving = 2 enchiladas
Calories 352
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 72 mg
Sodium 773 mg
Potassium 260 mg
Total Carbohydrate 24 g
Dietary Fiber 15 g
Sugars 1 g
Protein 39 g

The post Healthy Tex-Mex Enchiladas-Baked Enchiladas appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Hey y’all, hope you guys are enjoying all of your end of summer holiday festivities! Coach and I are taking it easy and spending quiet time with family. Nothing crazy and no major cook out. Mom ruined that by getting sick on a holiday weekend, get well soon moms! 🙂

Anyway, one of my favorite summer veggies is sitting in my fridge waiting to be used up so I decided to bake. Zucchini’s are in season from about May through about mid September so since we have a little bit of time to enjoy this veggie, I made something that will get your kiddos eating veggies. I made Chocolate Zucchini Bread Bites! And since September is National Childhood Obesity Awareness Month, let’s get them in on the fun and the kitchen!

Zucchini’s contain more potassium than a banana, are rich in fiber as well as antioxidants. Add in a healthy dose of Vitamin A & C as well as manganese and you have an all star veggie!

Here’s what you’ll need for your super healthy Chocolate Zucchini Bread Recipe:

Dry:
1 cup almond flour
1/4 cup cacao powder
1/4 cup ground flax
1/4 cup + 2 tbsp coconut sugar
1 1/2 tsp baking soda
1/4 tsp salt

Wet:
1/4 cup coconut oil (melted)
1/4 cup plain Greek yogurt
1 egg
1 tsp apple cider vinegar
1 tsp vanilla extract

Late Add-Ins:
1 cup grated zucchini
1/4 cup mini chocolate chips

Preparation: Start by preheating your oven to 350 degrees. In a bowl stir all of your dry ingredients together until completely combined.

Next, combine all of your wet ingredients in a separate bowl until combined as well. Create a well in the center of your dry ingredients and pour in the wet. Fold the dry and wet ingredients until a batter is formed but making sure not to over mix.

Next add in the grated zucchini, then the chocolate chips until everything is incorporated.

Take a mini muffin tin and spray it with a non-stick cooking spray and fill the tins about 3/4 full. Bake for 18-22 minutes or until an inserted toothpick comes out clean. This recipe will yield 24 bites.

This sweet treat is so nutrient dense, you won’t even think twice about giving it to your kiddos! Coconut sugar is low glycemic, cacao powder is minimally processed so it retains much of the magnesium and iron. Couple that with the nutrients in the zucchini, the Omega 3s from the flax, super healthy fat from the coconut oil, not to mention this is a gluten free recipe. What’s not to love?

These zucchini bites are great for a small afternoon snack or as a sweet treat to pack in their lunch or post dinner.

Nutrition Facts
24 Servings
Amount Per Bite
Calories 74
Total Fat 5.6g
Saturated Fat 2.4g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2
Total Carbohydrate 6
Dietary Fiber 1
Sugars 3g
Protein 2g

The post Chocolate Zucchini Bread Bites – Healthy Kids Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Back when I used to eat anything I wanted, Italian food was usually always on the menu and I don’t mean pizza. I was always a pasta and potato girl and boy did it show in the way that I looked. The one thing about pasta is because of the lack of fiber, you’ll more than likely be hungry within a couple of hours.

These days, I buy a large spaghetti squash to sub in as my “pasta”. It’s incredibly easy to make, just follow these simple steps:

• Carefully cut it length wise and scoop out the seeds until hallow.
• Preheat your oven to 375 degrees and spray each side of the spaghetti squash with a non-stick cooking spray.
• Lay face up on parchment paper or a foil lined baking sheet and bake for 40-45 minutes. Remove from heat and allow to cool.
• Once cooled, take a fork and scrape out the strands. Cover the strands and set aside.

Now this time around I wanted something different than just meatballs with my squash and since I had chicken cutlets already thawed in the refrigerator, I decided to take a stab at making a gluten free Chicken Parmesan.

Normally chicken parm is heavily breaded with either white bread crumbs or wheat bread crumbs but I decided to go a different route. I decided to use almond flour and flax plus regular Italian seasoning and it was a SUCCESS! They chicken was moist, juicy, and most importantly flavorful. Here’s what you’ll need for your gluten free Chicken Parmesan:

4 chicken breast cutlets (fat trimmed)
1 egg
1 jar pasta sauce of your choice
½ cup almond flour
¼ cup grated parmesan cheese
¼ cup shredded mozzarella cheese
2 tbsp ground flax meal
1 tbsp milk of your choice
½ tsp dried oregano
½ tsp dried basil
Salt and pepper to taste

To begin, Preheat oven to 400 degrees. Trim the fat from your cutlets and tenderize until the cutlets are evenly about 1” thick.

In a bowl combine the almond flour, Parmesan cheese, ground flax, oregano, basil, salt and pepper and mix until well combined. In a separate bowl combine the egg and milk to create your egg wash.

Dredge your chicken through the egg wash and move to the flour mixture until the chicken is well coated on each side. Place in a baking dish sprayed with a non-stick cooking spray and continue the process until all of the chicken is coated.

Bake for 20 minutes, flip and continue baking for an additional 5 minutes. Remove the chicken from the oven and spoon about a tablespoon of sauce on top of the chicken and sprinkle 1-2 tablespoons of shredded mozzarella on top.

Place back in the oven and continue baking for an additional 5 minutes or until cheese is melted. Second option: broil on low for about one minute or until cheese is melted.

Take about 1 1/2 cups of spaghetti squash and ladle about 1/2 cup of pasta sauce on top. Then place your chicken on top and dig in! The Chicken Parmesan plus the spaghetti squash comes in at 360 calories, 34g of protein, 25g of carbohydrates, and 7g of filling fiber!

Nutrition Facts for Chicken Parmesan only
4 Servings
Amount Per Serving
Calories 297
Total Fat 13 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.9 g
Total Carbohydrate 10g
Dietary Fiber 4g
Sugars 3g
Protein 33g

The post Healthy Chicken Parmesan with Spaghetti Squash appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

It’s summer time and blueberries are in season and incredibly cheap right now! I always buy organic berries but keep in mind that when “in season”, the price drops. This is great because although the price may be lower, the flavor of the berries is incredibly sweet and the nutrition value skyrockets! It’s a win-win situation.

So being I had a surplus of blueberries on hand, I decided to make a breakfast loaf of some sort. One that would be a sweet pairing with a side of eggs or a protein smoothie in the morning to break that overnight fast, so I made a blueberry breakfast loaf. This loaf is slow digesting carbohydrates, healthy fats, and antioxidants from the blueberries.

Here are the ingredients you’ll need for your healthy breakfast loaf:

1 cup oat flour (I use gluten free)
1 cup organic blueberries
1/4 cup unsweetened shredded coconut
1/4 cup + 2 tablespoons of baking stevia (measures same as sugar)
1/2 cup melted coconut oil
1/4 cup sliced almonds (optional)
2 tablespoons coconut sugar
1 large egg
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp pink salt

Preparation:
Preheat your oven to 350 degrees. In a bowl combine the dry ingredients together and whisk  until completely combined, set aside.

In a separate bowl, whisk together the melted coconut oil and egg until well blended. Add the dry ingredients to the wet ingredients a little at a time stirring the entire time. Once the batter is blended, slowly fold in the blueberries and sliced almonds.

Spray a loaf pan with non stick cooking spray or grease with coconut oil and add the batter to pan. Bake until the center is set, about 30 minutes or until toothpick inserted comes out clean. Cool completely and cut into 12 squares.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 140
Total Fat 11 g
Saturated Fat 8.1 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.7 g
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 3 g
Protein 2 g

The post Blueberry Coconut Breakfast Loaf – Healthy Breakfast Bread Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

It’s a busy day of errand running so before I head out the door, I need a little snack to power me through. So I made a delicious dip made from simple whole ingredients I always have on hand.

Every single time I tell people I eat Greek yogurt they always make the same face…

but before you click away from this post and think to yourself “but it taste like sour cream!” let me let you know that you can alter the taste by making it sweet. In fact, I DO NOT recommend buying premixed yogurts because they’re LOADED with added sugars and junk ingredients. Just buy plain and you can control the flavors and sweetness. So back to my dip, here’s what you’ll need to make the healthy and delicious almond butter Greek yogurt dip:

1/3 cup PLAIN Greek yogurt (Buy dairy organic when possible. Check your favorite brands for coupons!)
1 tablespoons natural almond butter (you can even use peanut butter)
2 tsp stevia (Can also use raw honey or maple syrup)
dash of ground cinnamon

In a bowl combine the yogurt, almond butter, and sweetener of your choice and mix until thoroughly combined. Add in a few dashes of cinnamon and continue mixing. Slice an apple or fruit of your choice and begin the dunk fest! This dip is fantastic because it’s low in sugar, contains probiotics as well as protein from the Greek yogurt, you get healthy fats from the almond butter, and the cinnamon helps stabilize your blood sugar.

Nutrition Facts reflect the dip alone and does not include the fruit.
1 Serving
Amount Per Serving
Calories 144
Total Fat 9.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.2 g
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 3 g
Protein 10 g

The post Almond Butter Yogurt Dip – Greek Yogurt Snack Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Who doesn’t love pizza?! If you don’t, then there is something seriously wrong with you.

So when my brother was here he had a serious pizza itch that needed to be scratched. So as we all know, I’ve done a couple of variations of the cauliflower pizza crust and knew that wouldn’t be enough to feed us all. Between my brother and Coach Kozak, forget it, grocery bill has definitely gone up.

So I had a thought….if we can make cookies with chickpeas, what about a pizza crust?? I had chickpeas on hand and also had garbanzo flour that I wasn’t too sure what to do with yet. So I made my cauly/coconut flour crust and also the chickpea pizza crust for a Sunday Pizza Night!

So here’s the breakdown of the ingredients you’ll need for this chickpea pizza crust recipe:

1 15oz can of chickpeas (drained and rinsed)
1 1/4 cup of garbanzo flour
3 tablespoons ground flax seed
6 tablespoons water
1/2 tsp dried basil
1/2 tsp parsley
1/4 tsp of pepper and salt
1-2 minced cloves of garlic

So to begin, mix the ground flax and water together and set aside for about 10 minutes to thicken. Also, preheat your oven to 425 degrees.

While the flax seeds are doing their thing, combine the chickpeas, flour, garlic, and 1/2 cup of water and blend until totally combined. I had to open mine and scrape down the sides of the processor to make sure everything is well combined. In total, I processed for about 1 minute.

Next, I removed the thick batter and placed it in a bowl. I then folded in the ground flax, dried basil, dried parsley, salt/pepper until all of the ingredients are well incorporated.

Place a piece of parchment paper on a pizza stone or sheet and place the thick batter on the parchment paper. The batter will be sticky but that’s ok!

Next, wet your hands (to prevent sticking), and flatten the batter out into a round pizza shape and until the batter is about 1 inch thick.

Bake the crust for 15-20 minutes or until a light golden brown.

Next comes the fun part! Add the toppings of your choice…

Since this was my brother’s thing, I let him go nutso on the toppings. He added vegan mozzarella cheese, bell pepper, onion, mushrooms, tomatoes, pepperoni (no longer vegan), and serrano peppers because he can’t eat anything without burning off his taste buds.

Once your toppings are on, bake for an additional 12-15 minutes or until cheese is melted and veggies are roasted!

I had a couple of bites from the pizza and it was delicious. What I liked about it was that it was extremely filling so eating two slices is totally satisfying. We of course made an incredible salad to accompany our healthy pizza and enjoyed every bite.

This pizza is super high in protein coming in at 7 grams per slice and also high in filling fiber! Nutrition facts only account for the crust so be sure to include your toppings for a more accurate count. Enjoy!!

Nutrition Facts
8 Servings
Amount Per Serving
Calories 143
Total Fat 2.7 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.1 g
Total Carbohydrate 24.1 g
Dietary Fiber 6.2 g
Sugars 1.9 g
Protein 7.0 g

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