So I hope you all enjoyed your short week last week, because honestly it messed me UP!
I spent most of the week thinking it was the day prior.
My inner dialogue sounded something like this…”Oh shoot I cannot do that on Tuesday cause I have that thing, oh, actually, hold on a second, it’s Wednesday never mind. Oh crap! It’s Wednesday I am supposed to be at that other thing :/”
So here in lies the reason that I am sending out my blog post on Monday instead of my usual Sunday. I really hope this does not mess you up for the rest of the week 😉
Thankfully in the kitchen I don’t adhere to any weekly food schedules, you know like Taco Tuesdays. So throwing together meals was just as wonderfully spontaneous as most weeks are. I started last week with an idea that I couldn’t let go of and that was that my kids are not getting enough protein. Not that I am jumping on the “protein bandwagon” because as a mostly vegan adult I have no concerns about getting enough protein. My kids however are another story. If you let them, kids will very quickly (and without warning) jump into a “food rut”. Sticking with what they know, or like, can somehow turn into a less than colorful plate…Brown rice pasta with butter or cheese pizza (both non-dairy, of course)…neither of which carry alot of protein!
Well, until now 🙂
I am a huge lover of beans. I could eat them at every meal and usually try to sneak them in to a few dishes throughout the week. But more often than not, I find them carefully removed and resting on the side of my kids plates 😦 My heart breaks a little each time.
On Tuesday this week I was whipping up a homemade pizza sauce for dinner and a tiny little light bulb went off in my head. Why not hide the beans in the sauce? Brilliant! (my inner dialogue said) I had some fresh white beans in the fridge so I threw them right into the food processor with the rest of the sauce. Could it really be that easy? I felt a little like Jessica Seinfeld 🙂
Up until this point no one is aware of any of my deceptive behaviours and watching them inhale their pizza was enough to make me smile. Because the sauce wasn’t the only thing that I “rigged” with protein 😉 I also substituted some of the white flour with quinoa flour and it was completely undetectable.
This sauce is also great as a pasta sauce or shoved into a quesadilla
But don’t be fooled by the veggie pizza pictures…those were for me. The kids still want their “cheese” pizza, but at least I know that I have controlled the amount of sugar, salt and protein that they are eating with this homemade pizza sauce. And that is a small victory that I feel good about 🙂
Have a great week!
Protein Pizza Sauce
1- 28oz can crushed tomatoes
1-14oz can navy beans, drained and rinsed
1 tbsp dried basil
1 tbsp dried oregano
2 tbsp extra-virgin olive oil
2 tbsp sugar
2 cloves roasted garlic
1 tsp sriracha (optional)
- Add all ingredients into a food processor and combine until smooth
Protein Pizza Dough
Prep time: about 1 hour
2 cups warm water
1 tsp dry yeast
1 tsp sugar
1 tsp sea salt
4 tbsp extra-virgin olive oil
4 cups organic unbleached white pastry flour
1 cup quinoa flour
- Pre-heat oven to 250 degrees for 10 mins and turn it off.
- In a large mixing bowl, combine the water, yeast and sugar and let sit until the mixture begins to bubble, about 5-10 mins.
- Add the salt and olive oil to the mixture. Slowly add the pastry flour. When the dough starts to thicken, use your hands to mix in the quinoa flour and knead until smooth. Place the dough in a large oven-safe bowl that has been lightly oiled and cover with plastic. Set the dough inside the oven until it has doubled in size , about an hour.
- When the dough has expanded, place a floured flat surface and roll out the dough.
From here, the sky is the limit with whatever toppings you enjoy most! On this pizza I have added grilled zucchinis, chopped orange bell peppers, steamed asparagus ribbons and finished with Herb de Provence cashew nut cheese.