Tag Archives: low calorie

Cheesy Zucchini “Pizza”

Ladies and Gents – I proudly introduce you to…. CHEESY ZUCCHINI “PIZZA”

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A couple of weeks ago, I was lounging at my brother’s casa playing Dr. Mario Tetris (it’s our thing…). He mentioned an awesome pizza he’d made for dinner the night before and  while I was happy his taste buds were tantalized, I lamented (a little) about missing a greasy warm slice of cheesy pizza.

Similar to most situations in my life, my brother offered a solution – to make a low carb friendly version! I searched online for several different recipes and then created my own based off my findings.

I’ve made this recipe a couple times and was v pleased!  It also freezes well, so I’ve found it convenient to make a “pie” or “sheet”, cut up the serving sizes, and freeze for later use. Hope you enjoy!

Ingredients

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·         2 medium zucchini, or about 2 cups grated zucchini

·         1 large egg

·         2 cloves garlic, minced

·         1/2 tsp. dried oregano

·         1 1/2 c. shredded low fat mozzarella, divided

·         1/4 c. freshly grated Parmesan

·         kosher salt

·         Freshly ground black pepper

·         pinch of crushed red pepper flakes

·         2 tsp. Freshly Chopped Parsley or basil

 

Optional Add Ons:

·         Marinara, for dipping

·         Low fat or fat free ricotta cheese (go for the whole fat if you’re feeling frisky or have the cal allowance.. there’s really no comparison)

Directions:

1.    Preheat oven to 425º and line a baking sheet with parchment. Using a cheese grater or in a food processor, grate zucchini.

2.     Using cheesecloth or a dish towel, wring excess moisture out of zucchini. (this is an important step for ultra deliciousness! Make sure to get as much moisture/liquid out of the zucchini as possible… squeeze baby squeeze!)

3.    Transfer zucchini to a large bowl with eggs, garlic, oregano, ¾  cup shredded mozzarella, Parmesan and season with salt and pepper. Stir until completely combined. (This is the “dough” – if you want to get hands on, ditch the spoon and use your hands to combine…personally I think this works best).

4.    Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

5.    Take the dough out of the oven and sprinkle with remaining ¾ cups mozzarella, crushed red pepper flakes, and parsley or basil. Also, if you are going to use ricotta cheese this would be the time to add it. Bake until cheese is melted, about 8-10 mins.

6.    Slice and serve with marinara. Bon appetite!

Servings – 6

Cals per serving – 120 (does not include ricotta or marinara)

Macros

Total Fat – 7.6g

Total Carbs – 2.8g

Protein – 10.2g

Protein Pancakes

IMG_6736Who doesn’t love pancakes?!!? I was recently driving past a local diner and saw a sign that said, “Say No to Hate – Say Yes to Pancakes”.  If you ask me, those are words to live by! When done right, they’re fluffy delicious little bites of clouds in your mouth… You really can’t be in a bad mood when eating homemade pancakes!

I knew when I was starting my bariatric journey that I’d have to learn new versions of the recipes I love.  The whole idea of eating smaller portions of the foods I became overweight on just never sat right with me.  I want to learn how to alter and edit my longtime favs so I can still enjoy what I’m eating while not breaking the caloric bank.

 

Last weekend I discovered these simple to make, 3 ingredient, protein pancakes! Um…. can we say game changer?!?  They really hit the spot, have over 20 grams of protein and are less than 200 cals per serving (yes, you read that right… insert googly eyed heart emoji here!).

3 Simple Ingredients

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Dry Ingredients
1/2 scoop vanilla protein powder (or flavor of your choice)
1oz light cream cheese
1 egg

Optional “Fold Ins”
PB2, Fresh Fruit or Almond Butter

Directions:
1) Weigh out the light cream cheese into a small bowl and let soften (the softer it is, the easier to mix).
2) Crack your egg into the bowl w/ cream cheese and beat together. Then mix in the protein powder until you get a “regular” pancake mix texture (try to beat out the clumping – sometimes I add a little water if its to thick).
3) Heat up a pan or skillet with some oil spray or a little butter (I use coconut oil spray).
4) Spoon pancake mix into the pan (I like to make them silver dollar sized).
5) Let the pancake cook until you see bubbles forming on the top. If the bubbles pop right away and are filled with surrounding batter, it’s too early to flip the pancake. Wait until the bubbles pop and the holes remain.
6) Flip with a spatula in one swift motion and let the pancake cook on its second side for about a minute. Don’t overcook – they cook fast!

You can add some almond butter, honey or sugar ontop if you’d like.  I usually eat them plain but go wild! You could even use put some fruit and light cool whip ontop if you want to get real fancy.

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