Sunday--
We might call Sunday a bit of a break, because we had a few birthday meals that we missed back in crazy December. So if you are looking for Alkaline, your won't find a whole ton of it hear, but we tried a bit. So the goal of the day was to have breakfast pizza for breakfast....but we were running a bit behind schedule, so it became lunch.
Breakfast--Cereal--Which is always Rice Chex or Corn Chex, as these are some of the healthier gluten-free cereals.
Lunch--Breakfast Pizza
I am going to post the recipe for our awesome gluten free pizza crust along with the link, in case I ever lose my copy of the recipe and the link changes:) http://www.livingwithout.com/issues/4_16/gluten_free_presto_pizza_crust-2651-1.html
8 ingredients | 25 minutes
Gluten-Free, Dairy-Free Presto Pizza Crust
SERVES 2 TO 3 (8 SLICES)Anything goes with this basic pizza crust. Enjoy traditional toppings of tomato sauce and dairy-free shredded cheese or make it Hawaiian with slices of prosciutto and pineapple. Measure out ingredients ahead of time to speed preparation time.
1½ cups gluten-free All-Purpose Flour Blend (preferably with some high- protein flour)
2 teaspoons yeast
2 teaspoons sugar
2 teaspoons xanthan gum (if not included in flour blend)
¾ teaspoon salt (if not included in flour blend)
¾ cup warm water (110°–115°F)
1 tablespoon olive oil
1 teaspoon cider vinegar
1. Combine flour blend, yeast, sugar, xanthan gum and salt. Add liquids and beat 2 to 3 minutes until dough forms.
2. Lightly oil a 12-inch pizza pan.
3. Transfer dough to center of prepared pan. Cover with an oiled sheet of plastic wrap. Using the palm of your hand, press the dough to flatten and fill the pan. Dough should be about ¼-inch thick.
4. Leave the plastic wrap over the dough and let it rise 10 to 20 minutes.*
5. While dough rises, preheat oven to 425°F.
6. Remove plastic. Cover dough with your favorite gluten-free tomato sauce and toppings.
7. Place pizza in preheated oven and bake 12 to 14 minutes on lowest rack until cheese melts and crust browns at edges. If crust is thick, bake 20 minutes.
*TIP The longer the dough rises, the thicker the crust will be.
Each slice of crust contains 105 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 223mg sodium, 19g carbohydrate, 1g fiber, 2g protein.
Food editor Beth Hillson (glutenfreemakeovers.com) is author of Gluten-Free Makeovers, available at LivingWithout.com.While looking for my flour recipe I used (which I couldn't find online, I found this great site on healthy gluten free flours to mix together to make a power flour. I think I will post that link to look into later, when I have more time. http://www.livingwithout.com/issues/4_16/power_flour-2653-1.html. I think my flour recipe I used was something like:
1 1/2 cups sorghum
1 c. brown rice
1 c. tapioca flour
1 c. cornstarch
We topped our breakfast pizza with scrambled sausage, eggs, and added some mushrooms on part of it to make me feel a little better about our Alkaline goals:)
Results: Everybody was super excited about this meal!!!!
Dinner: Frozen pizza
I know, I know, but it was a birthday meal request. Yuck, right? We just used a premade Udi's gluten free crust and mad a special little pizza with spaghetti sauce, pepperoni, and cheese for Knight.
Results
Again, everybody received this with great joy.
Desserts: Apple Crisp
I used a Rachel Ray recipe my friend was telling me about for a healthy Peach Crisp that used Quinoa. I had apples, so that is what I used. It was a bit cinnamony, and half of my kids did not like it, but I think it has good potential. It tasted healthy, but I think if I took my usual oat crumble topping and mixed some of the quinoa and flax seed in, we could have a real winner.
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