Friday, January 4, 2013

Mexican Guacamole Pizza! GF, V, BED

My oh my! What a crazy past 24 hours! This is trip has seriously been a comedy or errors!
Mexican Guacamole Pizza!
First of all, the reason we’re at this rented cottage is that our lake home had a fire 2 weeks ago. And then it begins! So we get up here in the Northwoods, and the cottage is really nice — we’re sleeping 12 (and 3 dogs) in a 3 bedroom brand new house. But when we got here, the AC, cable and internet were broken. We called and within a couple of days, they were fixed. Then last night, we had a HUGE wind storm around 5pm. We lost power AND water (the water is from a pump system apparently) until this morning. AND, a tree fell over literally INCHES from our jet ski! It was a whirlwind of an evening! It was kinda fun though, we ate dinner by candlelight and made a bonfire at night:) My poor father has had so much to deal with!
roasted vegetable magic:)
So what did I make for dinner? I was lucky enough to make dinner AND take a shower before we lost power and water — how crazy is that?! I made a Mexican Guacamole Flatbread! It was sooooo fresh and tasty! A crunchy millet crust, topped with guac, and roasted spicy broccoli and cauliflower!
love the red onions!
And it’s gluten free, and Body Ecology Diet friendly with a Vegan option!
lookin’ good!
Here’s what you need: (Serves 1)
1/4 cup millet cooked in 1/2 cup veg stock
1 1/2 Tbsp Almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
1 cup broccoli, broken into florets
1 cup cauliflower, broken into florets
chili powder, paprika, cumin, garlic powder
1/4 red onion, sliced thin
cilantro, chopped
1 green onion, sliced
1 avocado
squeeze of lime
1 – 2 Tbsp red onion, minced
1 garlic clove, grated
1 – 2 Tbsp cilantro, minced
so healthy!
Preheat your oven to 400 degrees. Cook your millet until it absorbs all the liquid, about 20 minutes. Fluff with a fork, and set aside to cool. Cut 2 medium-sized rectangles of parchment paper. Once millet is cooled, combine in a bowl with your egg, almond flour, and salt. Mix well to combine. Then, place mixture on one piece of parchment paper.  Place the other sheet on top, and then “smoosh” it out as thin as you can. Leave the top paper on (it’ll be like a parchment paper sandwich), and bake for about 35 minutes, until the edges are a dark golden brown.
what a plate!
Meanwhile, roast your cauliflower and broccoli. Place the florets on an olive-oil-sprayed baking sheet. Spritz them with olive oil, and sprinkle them with salt, pepper, and your spices. (Only use a PINCH of garlic powder — it is VERY potent!!) Bake for about 20 minutes, until nice and golden and roasted!
Also, make your guac. Combine all your ingredients in a bowl, and smash your avocado with the back of a fork. Mmmm!
Finally, soak your onion slices in ice water for about 10 minutes – this gets rid of that bitter onion-y bite!
crunchy crust!
To assemble, spread your guac on your flat bread. Top with your veggies, and garnish with green onions and cilantro. YUMMO!
This meal was super! It was like a nacho pizza! The millet crust was so crunchy and wonderful while the guacamole was luxuriously rich and creamy! And the roasted veggies had a wonderful tender bite to them — fabulous!
gorgeously spiced cauliflower!
And the flavors were just outstanding! I’m crazy for anything “Mexican!” I love the bright freshness of guacamole combined with the smokey-spice of the broccoli and cauliflower. It’s so clean and healthy while being out-of-this-world flavorful!
such great veggies!
And finally, it was a beautiful dish with the different shards of green, orange and purple — stunning:)
Can you believe that I got my veggies and crust out of the oven just in the nick of time before the power went out!? The dishes — now that’s another story! Haha
What’s you power out “game plan”? Light candles? Go to sleep early? Tell ghost stories? :)
See you tomorrow!
I love my olive oil mister. It makes it so that I can spritz my veggie with olive oil without having to use chemical-laden cooking spray. Here's the one I use:

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