Una pizza, per favore!

Today for lunch, I was craving some pizza. Well, I rummaged through my kitchen and gathered some ingredients. Might I say, the results were quite yummy!

::"Origano Pizze"::

Oregano Pizza

Makes 2 Pizze

2 whole wheat La "Tortilla Factory" wraps

Half large red onion (chopped into cubes)

1/4 medium Zuchhini (shredded)

1/2 cup spinach

2/3 cup marinara or (in this case, homemade sauce recipe later?)

1 cup mozzarella shreds (or Vegan substitute; like Daiya)

Salt; Pepper;Garlic powder; Dried Oregano

2 TBSP Extra Virgin Olve Oil

Bring pan to medium-high heat, add 1 TBSP olive oil. Once oil is heated and coated pan, saute onions (with a few dashs of salt, it helps them sweat) until translucent and edges brown slightly. Put aside. Repeat with Zuchhini. Set aside.

\Set oven to broil at 550F.

Brush single side of wraps with the 1 TBSP remaining olive oil. Sprinkle crust with salt, pepper, and garlic to preference.

Place the two wraps on the oven rack (should be centered) and allow to slightly toast. (don' let brown!!!!!) flip and repeat the same to the "bottom" of your "pizza" crust. Allowa little longer time for the bottom, once removed from the oven wraps should still be somewhat pliable, not stiff.

Add sauce and spinke cheese on your crusts. Return to oven until cheese starts to melt. Remove once again, and layer vegetables. Spinach; Onions; Shredded Zuchhini and sprinkle once again with salt; pepper; and Oregano to taste. Add more cheese (if desired, I like to so everything sort of melds together) and return to oven. Allow to cook until cheese melts, and edges of wrap start to toast. Serve sliced into fours, enjoy!

♥

Q: What are your favorite toppings for Pizza?

I love spinach and mushroom, with caramalized onions... (drool)

Butternut Squash Madness

  I say madness now, because.... Have you ever tried to cut into a butternut squash?

Yeah, it's not easy.

I bought a few butternut squash(es?) at the supermarket this week, they were on sale and I told myself; I must be able to make something with these. So like the abnormal person I am, I bought five. The cashier gave me funny looks. That's okay, I'm used to cashiers questioning my purchases.

Excited with my new buy I rushed home, and went ahead with the slicing of the squash. I tried to cut it in half. I have some very high-quality knives, and I had to hammer my knife through the squash. Yes, hammer. Once that was done, and the beautiful snapping sounds of a succesfully cut squash, I preheated my oven and knew what I was going to make. Instantly.

::Butternut Squash Soup::

Tools:

Food Processor

Baking dish 

Ingredients:

1 large Butternut Squash

1 TBSP butter

1 TBSP Extra Virgin Olive Oil

Salt & Pepper

1 cup Unsweetened Almond Breeze (measurements of Almond Milk will vary from person to person, whether you like a thicker or thinner soup)

1/4 Teaspoon Nutmeg

1/4 Teaspoon Oregano

Preheat oven to 350F.

Wash squash and then cut lengthwise down the middle.

Scoop out the seeds.
Lightly coat the exposed parts of the squash with olive oil.

Salt and pepper to taste

Place flesh side down in a (lightly coated with olive oil) baking pan

Cook until knife tender; usually about 50 minutes to an hour.

Once tender, remove squash from the oven and let cool.

Scoop out the flesh inside the shell of the squash, into your Food Processor. Add Nutmeg, oregano, butter and blend

Slowly add Almond milk, until reached to desired consistency. Salt to taste, Serve warm garnished with pepper

Enjoy! ♥

I may have eaten this for breakfast. (weird?) The weather is so nice, and it's really cooling down... I was craving some warm soup. The flavors are rich, but the soup itself is very light and has a slight peppery bite. (with how much pepper I added) which I love. You can faintly taste the Oregano that is added in there, it added depth to an otherwise plain dish, and really compliments the mild sweetness of the squash. It was delicious!

Q: What is your favorite fall soup?
I love this soup. ♥

I. love. vegetables.

YES.

I went for my 4-mile run, and once I showered and got to relaxing, it struck me that dinner should be made. and fast because, I was craving, roasted. vegetables.

Now, this wasn't a craving that was to be ignored, naturally. You see, there are 5 foods that I cannot get enough of!

Roasted Vegetables

Fresh Salsa

Baby Carrots (roasted, plain, in soups and stews, desserts... i didn't get my name for nothing! ;)

Sorbet (Oh my god, give me some berry sorbet and I'm a very happy girl)

Ketchup (I love ketchup on EVERYTHING.... pretty much everything anyways... ketchup on ice cream?! ewwwww)

Are my tastes strange? I crave carrots? maybe.

So Immediately, I threw together some olive oil, pepper, salt and garlic and poured the mixture over a medley of vegetables. Set the oven to Roast, and in they went!



Om Nom Nom....

    

Once those were done, I wanted something crunchy to accompany it. Something... warm... salty... cheesy.



1 oz. Lavash Bread, Daiya cheddar and mozzarella, Classico Tomato & Basil sauce and Half a packet of Light Tuna


Oh. and there may or may not have been an extra little serving of ketchup for vegetable dipping. Just saying. I ♥ my ketchup.