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Chronically Delicious!

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Homemade Veggie Pizza!

2/6/2019

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Every kid's favorite food... pizza!!  This is one of my favorite recipes for a Friday night, mainly because pizza is perfect weekend food, and pizza is really easy to make vegetarian if you're trying to cut down your meat intake.  I generally eat meat only three times a week, so this is a delicious option for one of the meat-free nights of the week!  This pizza is also completely organic and refined sugar-free!

This is also my PERFECTED crust recipe!  I love cooking gluten-free, but not all of my recipes are gluten free because I believe that whole, organic grain is healthy and full of necessary nutrients.  So, this crust is made with whole wheat flour, and it's the perfect mix of crunchy on the outside, and soft on the inside!

Also, you can top with ANYTHING you like!  I topped this one with olives and peppers.  But I've also used fresh pineapple, mushrooms, cilantro, fresh tomatoes, really anything you like!  

Homemade Pizza!

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Ingredients:
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Dough:

1 1/3 cup warm water (between 100-110°F)
2 1/4 tsp. active dry yeast
1 Tbs. raw honey
2 Tbs. olive oil
3/4 tsp. salt
 3 1/2 cups whole wheat bread flour
sprinkle of cornmeal for dusting

Sauce:
1 12 oz. can organic tomato sauce
1/4 cup water
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Italian seasoning
1 Tbs. basil
Cheese
​Desired Toppings

Directions:
  1. Whisk the warm water and honey together together in the bowl of your stand mixer fitted with a dough hook.  Gently mix the yeast into the mixture and allow to rest for 5 minutes.  (If the yeast is live it should bubble up after you let it sit for a bit.)
  2. Add the olive oil, salt, and flour.  Beat on low speed for two minutes.  Then knead your dough by mixing for another 2-5 minutes.  After kneading, the dough should feel a little soft.  Poke it with your finger and if it bounces back it's ready to rise.  Otherwise, turn it back on low and keep kneading.
  3. Lightly grease a large glass bowl with butter, place the dough in the bowl and turn it to coat the dough in the butter.  Cover the bowl with parchment paper and let rise in a warm, dry environment for about 1-2 hours or until the dough has doubled in size.
  4. Preheat oven to 375°F and place your pizza stones inside.  Allow the stones to heat inside as you shape the dough.  (This is what creates the crunchy on the outside, soft on the inside texture.)
  5. Line your counter top with parchment paper and sprinkle cornmeal on top.  When it's ready, punch the dough down to release any air, and divide the dough in half.  Use lightly floured hands and a lightly floured rolling pin to gently flatten your dough into a disc your desired size.  Do this with both balls of dough on separate sheets of paper.
  6. Spread your sauce, cheese, and other desired toppings on your dough, and slide the parchment paper with the dough on top onto your preheated pizza stones.  (They're super hot at this point so be careful and use oven mits!)
  7. Bake for about 15-20 minutes or until golden brown on top, and slice and eat immediately.
  8. Store any leftovers in the fridge.

*Use Organic ingredients when feasible.

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Hashbrown Quiche

1/7/2019

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My first quiche!  Okay, first of all... making quiche is a learning experience.  Second of all, quiche takes a long time to cook, so if you're planning to eat it that day, PLAN AHEAD!  Third, I had so much fun making this even if it's totally crazy and just came off the top of my head! Ha!  This quiche is made with farm fresh, organic free-range eggs.  It's also made with all organic veggies, and the hash-brown crust is made with home-grown, organic potatoes! It's also very versatile so you can pretty much throw whatever you like in it!  I think adding olives, tomatoes, and other kinds of peppers would be a great addition to this recipe!  This recipe is also topped with fresh, organic, Parmesan cheese, but if that's not an option for you cheddar cheese would work just as well!

Hash-Brown Quiche

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Ingredients:

Hash-Brown Crust:
3 cups freshly grated potatoes (about 3-4 large potatoes)
1/4 cup butter (melted)
3 tsp. salt
1/2 tsp. pepper

Quiche:
8 eggs
1 cup dairy unsweetened coconut milk
1/4 cup diced onion (about a half of a small onion)
1/2 cup diced mini sweet peppers (about 4 small peppers)
3/4 cup diced sliced turkey (omit if you prefer vegetarian quiche)
2 tsp. salt
1 tsp. Italian spice
1/2 tsp. pepper
3/4 cup (split into 1/4 in the mixture, and 1/2 to sprinkle on top)

Directions:
  1. Preheat oven 375° and prep 9 inch spring-form pan by rubbing a thick layer of softened butter on the bottom and sides of pan.
  2. Wash, peel, and grate potatoes with a cheese grater and squeeze out all the extra liquid with a cheese clothe.  Mix potatoes, melted butter, salt, and pepper in a medium bowl.
  3.  Press potato mixture into the bottom on sides of pan and cook for about 20 minutes.
  4. Whisk eggs and milk in a medium bowl until well combined.  Add diced onion, peppers, turkey, salt, spice, and pepper and whisk lightly until well combined.  Add 1/4 cup of cheese and whisk lightly until well combined.
  5. Remove hash-brown crust from oven and immediately pour egg mixture into the crust.  Bake at 375° for about an hour.  (Cooking time may vary depending on the heat of your oven.  I would recommend setting your timer for 45 mins and checking on it.  When quiche is finished cooking, it should jiggle ever so slightly, and when a toothpick is inserted it should come out clean.)
  6. Once the quiche is cooked all the way through, open oven and sprinkle remaining cheese on top.  Let cook for about 10 more minutes, or until cheese is completely melted.
  7. Remove from oven and let cool for about 5 minutes before removing the edge of the pan and serving.
  8. Slice and enjoy!
*Use organic ingredients when feasible.
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Meatless "Chicken" Nuggets

3/16/2018

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​This recipe is great for all of you Lacto-Vegetarians out there!  (For those of you who have no idea what I'm talking about, a lacto-vegetarian diet consists of regular vegetarian principles, but also includes dairy products, such as milk and cheese, as well.)  The good news is that this recipe uses a very small amount of cheese in it, and it is completely gluten free!  Meatless chicken nuggets are also a good source of protein due to the quinoa, and they offer lots of essential vitamins from the sweet potatoes!  

Here at Chronically Beautiful, I do not promote any one particular dietary theory, but instead believe in the concept of bio-individuality.  This means that one person's food, is another person's poison.  It's really important to experiment with the foods that we consume, and find out what works best for our own individual body type. (With that said, I highly encourage a diet that contains high quality, whole, organic food.  And I highly discourage anything that is heavily processed or comes in a box pre-made.)  Although I am not a vegetarian, I generally only eat meat three times a week.  Therefore, I love vegetarian recipes that are quick, easy, and taste delicious!

This recipe works great for using up any left over sweet potatoes in the fridge.  It's quick and easy, and kids love it!  It's also great because you can generally add spices and herbs to your liking.  I will include the spices and herbs that I personally use in the recipe below, but I would highly encourage you to experiment with your own favorite flavors!  I'm a strong believer of always expanding your palate, and it's hard to go wrong with certain recipes such as these! :)

Meatless "Chicken" Nuggets

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  • 2 Cups mashed sweet potato* 
  • 2 Cups cooked quinoa* 
  • 1 Cup sharp cheddar cheese, grated
  • 2 tsp. garlic powder
  • 3 tsp. onion powder
  • 4 Tbs. Basil
  • 1 Tbs. Oregano
  • 2 Tbs. Salt
  • sesame seeds to sprinkle on top
Directions:
  1. Preheat oven to 350°F
  2. Line 2 baking trays with parchment paper, or silicone baking mat.
  3. Place mashed sweet potato and cooked quinoa into large bowl and stir to combine.
  4. Add cheese and spices and stir to combine.
  5. Use a tablespoon to place dollops of batter on baking sheets.  Lightly press down to flatten to make small pattie shapes. 
  6. Sprinkle with sesame seeds.
  7. Bake for 35 mins.
  8. Allow to cook before serving.
*For mashed sweet potatoes, you can use leftover sweet potato, or you can make a fresh batch, and refrigerate until thoroughly chilled.  I generally like to add butter and salt to my potatoes for extra flavor, but that's completely optional.
*To cook 2 cups worth of cooked quinoa, you will need to cook approximately 1 cup according to the instructions on the packet.  Make sure quinoa is completely cooled and chilled before using for recipe.  I like to add salt to my quinoa, but that is completely optional.  
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    Welcome to My Kitchen!

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    Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time!  It's what feeds our lives and pumps through our blood.  It's what connects us and what gives us energy to fulfill our purpose.  It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods.  In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul.  My hope is to inspire healing through healthy  AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.  

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    Remember, when we spend our money on the most nutritious and whole ingredients, our dollars become our vote for healthier living, and happier lifestyles. ​
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Disclaimer: For Educational and Informational Purposes Only.  The information provided by Chronically Beautiful is for educational and informational purposes only, and is made available to you as self-help tools for your own use.  All and any information given on my website is for the purpose of sharing information to help you help yourself, and not for me to take on any other role as any health professional.
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