Author Archives: patty

580 Cal 12” Classic Cheese Pizza theflexibledietinglifestyle

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  • Recipe Makes: 1 Whole Pizza
  • Macros For Macros for the WHOLE 12” Cheese Pizza: (1 serving)
  • Calories: 580 Carbs: 66g Fat: 12g Protein: 52g

Ingredients

Ingredients:

70g Self Rising Flour (can sub with AP Flour but just sub in a big pinch of salt and 4g baking powder)

12g Coconut Flour

5g Nutritional Yeast

150g Plain Non Fat Greek Yogurt

75g Egg Whites

120g Low Fat Marinara

56g Part Skim Mozzarella

Directions

Directions:

1.) Add your dry ingredients into your bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a thick paste consistency.

2.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.

3.) Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 10 minutes or until crust is golden.

4.) Take the crust off the parchment and add back to the pan. Add your toppings and add back to the oven till the toppings are golden.

5.) Then slice up and enjoy!

Egg Potato Salad amys nutrition kitchen

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Ingredients

  • 1 1/2 pounds Yukon gold potatoes
  • 3/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium stalks celery, diced, ~1 cup
  • 1 red onion, chopped, 1/2 cup
  • 4 hard-boiled eggs, chopped
  • Paprika and sliced scallions or chives for garnish

Instructions

  1. Cook your potatoes – Add your potatoes to cold water.   Cover and heat to boiling.  Reduce the heat and cook over medium heat until they’re easily pierced with a fork.  My potatoes are a tad smaller and I’ll keep a watch on them to not over cook.  Drain and set aside until they’re cool enough to handle.
  2. Boil your eggs – Follow my method for how to cook perfectly cooked hard-boiled egg on the stove.  Or if you have an Instant Pot you can follow the 5-5-5 method.  Cook on high pressure for 5 minutes, release steam for 5 minutes, and then place in a cold water bath for 5 minutes.  Once cooled, chop the eggs into smaller pieces and add to the potatoes.
  3. Chop – your celery and onion and set aside.  Remember to place the onion in some cold water to help offset the harshness (and then drain after 10 minutes).  Add both to the potato mixture.
  4. Whisk together the mayonnaise, mustard, vinegar, salt, and pepper.  Fold into the potato mixture and season with any additional pepper and/or salt.  Some recipes call for WAY more mayonnaise then I used (for the amount of potatoes).  Use less at first and then you can more at your discretion, however, I found 3/4 cup was plenty creamy (with the Yukon variety).  Sprinkle with paprika and chives (or sliced scallions) for garnish.
  5.  Refrigerate and let the flavors marry.  Even though this is the last step, know this might be the most important.  Plan to make ahead and save time the day of your get together!  

Chicken Shawarma spicecravings

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Ingredients

  • 1½ pounds boneless skinless chicken thighs excess fat trimmed
  • 3 cloves garlic minced (1 tablespoon), or ½ teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice (juice of ½ lemon)

Shawarma Spices

For Chicken Shawarma Wrap

  • pita pockets or wraps of your choice
  • tzatziki homemade or store-bought
  • hummus roasted red pepper hummus goes really well
  • lettuce (or spinach) and tomato
  • pitted baby Kalamata olives (optional)
  • Sambal Oelek or chili garlic sauce (optional)


Instructions

Marinate Chicken

  • Trim excess fat from chicken thighs and add chicken to a large mixing bowl, or a gallon size ziplock bag (easy clean-up). Add minced garlic, olive oil and lemon juice to the chicken, seal the bag tightly and toss to coat the chicken.
  • In a small bowl, mix all the spices – salt, paprika (smoked and regular), red pepper flakes, coriander, cumin, cinnamon. Add spices to the chicken, seal the bag tightly and toss to coat the chicken with the spices evenly. Refrigerate 30 minutes to 2 hours.


Oven Grilled Shawarma

  • Line a baking sheet with aluminum foil for easy clean-up. Spread the chicken flat, giving enough room for the chicken (don’t crowd the baking sheet).  Then turn on BROIL and put the chicken in about 2-3 inches away from the broiler. Bake for 8 minutes on the first side. Flip it and bake for 6 minutes on the second side.

Assemble Chicken Shawarma Wrap

  • Cool the chicken for 10 minutes, then slice it thin into strips. Spread a couple tablespoons of tzatziki or hummus on the pita pockets or wraps. Add lettuce or spinach leaves on top, followed by slices of tomato. Place the sliced chicken on that. Spoon some more tzatziki on top and fold the wrap. For an extra kick, add olives and a teaspoon of chili garlic sauce after tzatziki. Wrap it in foil or parchment paper to enjoy as an on-the-go meal! Enjoy!

Notes

  • Boneless skinless chicken thighs give the best results. If you wish, you can use chicken breast, but make sure to marinate it for at least 2 hours so the chicken stays moist.
  • Toss the chicken in the marinade before the spices. Coating the chicken with oil, garlic and lemon juice first and then the spice mix allows for the chicken to be evenly seasoned, leading to better flavors.
  • Use a combination of smoked and regular paprika to give a combination of smoky and sweet flavors. Alternatively, to skip the smoky flavors, you can use 2 teaspoons of regular paprika instead.
  • This recipe was simplified and updated in 2020.  The previous version called for greek yogurt in the marinade. If you like the earlier version, simply add 2 tablespoons of plain greek yogurt to the shawarma spice mix and marinade the chicken in that. Either way, you’ll end up with juicy and flavorful chicken. Enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 2g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 497mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg