Healthy BBQ Chicken Pizza

with Sweet Potato Crust

Let me tell you something...pizza is like my spirit animal..its the one thing that I CANNOT live without and I'm telling you...this is the BEST pizza that I have ever made AND it's healthy...say what?!?! You have to add this to your MUST TRY list of healthy recipes that taste like they shouldn't be!! #theresnoweinpizza

Ingredients :

•3 medium sweet potatoes

•1 medium red onion, thinly sliced

•1 cup spinach, chopped

•1 cup pre-cooked rotisserie chicken, shredded

•1 egg 

•1 cup almond flour

•1/2 teaspoon dried oregano

•1 teaspoon dried basil

•1 teaspoon garlic powder

•1 tablespoon apple cider vinegar

•1/2 cup barbecue sauce 

•1/2 cup tomato sauce

Directions:

Prep time..about 20 minutes Cook time..about 40 minutes total

STEP ONE: pre-heat oven to 400 F degree

STEP TWO: cook sweet potatoes in microwave until soft

STEP THREE: peel sweet potatoes ( i just cut them & scoop out guts) and add to large mixing bowl with : 1 cup almond flour, 1 egg, 1/2 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and 1 tablespoon Apple cider vinegar. ( for an extra kick I add a pinch of chili powder.) mash ingredients until well combined and the mixture take on a doughy consistency.

STEP FOUR: use rubber spatula to spread on a pizza stone. You want the crust to be evenly distributed about 1/3 in. I used my Demarle at Home silpat instead of pizza stone. You could use either if you have them.

STEP FIVE: cook dough at 400 F degree for 30 minutes.

STEP SIX: while pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté on thinly sliced medium red onion until soft. I added a little mozzarella cheese.

STEP SEVEN: remove pizza dough from oven. Once you take it out let it cool about 20 min to let the crust harden a bit and then spread 1/2 cup bbq sauce and 1/2 cup tomato sauce on top.

STEP EIGHT: cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with BBQ sauce.

STEP NINE: return pizza to oven and bake for an additional 10 minutes. 

SLICE & ENJOY!

Pumpkin Pie With Whole Wheat Crust

So this year, I am in charge of Pumpkin Pie for our Thanksgiving gathering with family! I know it's a Thanksgiving staple, but it can still be make a little cleaner! I found this recipe from Team Beachbody, and I can't wait to make it tonight! It sounds DELISH and really, its just whole food and clean ingredients! MMMM!! 

Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pie Filling:

1 (15 oz.) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
2/3 cup evaporated nonfat milk

Preparation for Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

Preparation for Pie Filling:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, extract, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Enjoy!!!!