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Garbanzo Bean Flatbread Pizza Crust

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Garbanzo Bean Flatbread Pizza Crust

I wish I lived in a place where produce was lush all year round. Where I could go to the farmer’s market and purchase a GIANT bundle of colorful tomatoes for $2.00. Where I could eat my face off in green beans and green peppers. 

Is that too much for a girl to ask!?

Garbanzo Bean Flatbread Pizza Crust

I think I just need to move to southern California or Mexico 

Ingredients for Garbanzo Bean Flatbread Pizza Crust

  • garbanzo bean flour
  • water
  • garlic salt
  • chili powder

I LOVE this recipe. I woke up craving pizza. Weird, I know. So, I decided to use a simple garbanzo bean crust with toppings I already had in my fridge. Like smoked ham, for example. Sounds random, but was DELICIOUS on this pizza! It tasted similar to Canadian bacon. 

Garbanzo Bean Flatbread Pizza Crust

In addition to the ham is plum tomatoes, goat cheese, red onion, and some kale.

Like I said, feel free to use any toppings that you desire! Italian sausage, bacon, pepperoni, mozzarella cheese, olives, the list goes on! 

Garbanzo Bean Flatbread Pizza Crust

I love this pizza crust because it is gluten free and dairy free friendly. AND it is grain free. AKA bad ass. 

Cheers to Thursday! 

Ever wake up craving something random? 

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Garbanzo Bean Flatbread Pizza Crust

Garbanzo Bean Flatbread Pizza Crust

  • Author: Lee Hersh
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Ingredients

Scale
  • 2/3 cup garbanzo bean flour
  • 1/3 cup + 1 tablespoon water
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon chili powder
  • Any toppings you desire!

Instructions

  1. Preheat oven to 375.
  2. In a small bowl, mix together all ingredients. It should be a thick paste.
  3. Next, line a pan with parchment paper and spread mixture evenly onto pan (I used a spoon). I created a circular pizza, but feel free to make any shape that you desiree.
  4. Top your pizza with what ever your heart desires! I used thin slices of smoked ham, goat cheese, red onion, tomatoes, and kale.
  5. Bake at 375 for 15-20 minutes, or until crust is firm. Slice with a pizza cutter.

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Crock-Pot Sesame Chicken

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Crock-Pot Sesame Chicken

It’s time to break out the crock-pot. Throw some stuff in the pot. Flip the switch. And walk away.

Crock-Pot Sesame Chicken

This,beautiful recipe actually comes from my girlfriend Linley. One day last week she came over and we both worked. She had to make a crock-pot dish to bring to a pot-luck function at her church and this is the recipe she chose. I asked if I could feature it on FFF and she of course said yes 

She even let me have a bowl. And oh em gee. DELISH. I never knew what was in sesame chicken sauce and I honestly don’t want to know how they make it at restaurants. This recipe is super simple and uses ingredients you probably already have in your kitchen!

Crock-Pot Sesame Chicken

Ingredients for Crock-Pot Sesame Chicken

  • chicken breasts
  • Salt and pepper
  • honey
  • soy sauce
  • onion
  • ketchup, low sugar
  • vegetable oil
  • cloves garlic
  • red pepper flakes
  • sesame seeds

I had mine over a bed of quinoa because that is what I had in my fridge, but white or brown rice will of course work as well!

I promise this recipe is the easiest thing you will ever make for your family! Here is an awesome step by step image!

Crock-Pot Sesame Chicken #glutenfree #fitfluential

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Crock-Pot Sesame Chicken

Crock-Pot Sesame Chicken

  • Author: Lee Hersh
  • Total Time: 3 hours 30 minutes
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Ingredients

Scale
  • 4–6 boneless, skinless chicken breasts (thighs would be fine too)
  • Salt and pepper (to taste)
  • 1 cup honey
  • 1/2 cup soy sauce, low sodium
  • 1/2 cup diced onion
  • 1/4 cup ketchup, low sugar
  • 2 tablespoons vegetable oil (could also use olive oil or canola oil)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons sesame seeds
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water

Instructions

  1. Place all ingredients, but the cornstarch in a crock-pot and turn on high for ~3-4 hours.
  2. At 3 hours, check the chicken breasts to see if they are fully cook (not pink in the middle). Once they are cooked, take chicken breast out and shred them using a fork. Place shredded chicken back in pot and let cook for an additional 30 minutes.
  3. Next, over medium high heat, dissolve 4 teaspoons of cornstarch in 6 tablespoons of water. Then, add to the crock-pot and mix. This will help thicken your sauce.
  4. Eat over a bed of brown rice or quinoa and garnish with sesame seeds.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 20 minutes

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I never ever thought to shred the chicken, but Linley is a genius. Because the chicken bakes in the juices for a good 4 hours, it is incredibly tender and easy to shred. #thatswhatimtalkingabout

Happy Monday!

What is your favorite crock-pot recipe?

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Healthy Double Decker Sweet Potato Tostada

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Healthy Double Decker Sweet Potato Tostada

Creativity is one of those things that can’t be forced. Some of my favorite recipes happen on a whim…like my Black Bean Quinoa Chili. Absolutely no planning at all. 

I got inspiration for today’s recipe from Oh My Veggies while browsing Pinterest. Her Tortilla Pie popped up…Enough said. I new I didn’t have all of the ingredients at home, so I modified mine…and they ended up transforming into mini double deck tostadas. 

Traditionally tostadas are deep fried, but there really isn’t any need to do so when you can bake your tortillas and have them be just as crunchy. PLUS it’s much healthier that way.

There are 3 layers of corn tortillas and in between is a version of my Sweet Potato Breakfast hash. I sautéed sweet potato, red onion, sweet corn, and black beans. I then layered on some leftover brown rice I had in the fridge. I can’t forget about the cheese. A little Colby jack between each layer did the trick.

Healthy Double Decker Sweet Potato Tostada

Ingredients for Healthy Double Decker Sweet Potato Tostada

  • corn tortillas
  • olive oil
  • water
  • potatoes, peeled
  • black beans
  • sweet corn
  • red onion
  • brown rice
  • Colby Jack cheese
  • cumin
  • chili powder
  • minced garlic
  • salt
  • pepper

Blake ate one when he got home from class last night and said this may have been the best non-meat meal I’ve ever made. I will take that as a GIANT compliment from a man who has to eat meat in every stinkin’ meal! 

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Healthy Double Decker Sweet Potato Tostada

Healthy Double Decker Sweet Potato Tostada

  • Author: Lee Hersh
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Ingredients

Scale
  • 12 small corn tortillas
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water
  • 1 large or 2 medium size sweet potatoes, peeled
  • 1/2 can black beans, low sodium
  • 1/2 can sweet corn
  • 1/4 large red onion, diced
  • 1 cup cooked brown rice (if you have it made already!)
  • 1/2 cup Colby Jack cheese, shredded
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • garnish: Greek yogurt, green onion, salsa, or avocado

Instructions

  1. First preheat oven to 400F. Then, spray two baking sheets with nonstick cooking spray.
  2. Peel your sweet potato, and cut into small chunks. Set aside.
  3. Next, heat olive oil in a large skillet on medium/high heat. Then, add in sweet potato and red onion and sauté for about 5-7 minutes. Add in black beans, sweet corn, and spices, and continue cooking for about a minute.
  4. Turn heat down to low/medium and pour in 1/4 – 1/3 cup of water and cover for about 3-5 minutes. This will help steam the sweet potatoes.
  5. Once your hash is complete, begin preparing your tostadas. In total this will make 4 single serve tostadas. Place one tortilla on the pan. Then, top with about 1/4 cup of hash (this is also where you would add the optional brown rice). Sprinkle on some cheese and place a second tortilla on top. Place another 1/4 cup of hash on top of that and sprinkle with more cheese. Finally place a third tortilla on top and sprinkle with cheese.
  6. Repeat 3 more times or until the hash is gone. I placed 2 tostadas on one baking sheet.
  7. Place tostadas in oven for about 12-15 minutes or until the cheese begins to bubble on top. By this time the tortillas should be crunchy.
  8. Serve hot with plain Greek yogurt, salsa, green onions, or avocado!

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This would make for an incredible breakfast tostada. Or a lunch tostada. Or a dinner tostada. It would pretty much work for every single meal. Even a snack!

Healthy Double Decker Sweet Potato Tostada
Healthy Double Decker Sweet Potato Tostada

I can’t wait to eat one of these for lunch today. 

Anddd dinner.

Healthy Double Decker Sweet Potato Tostada

Chomp.

Healthy Double Decker Sweet Potato Tostada

This recipe is a lot easier than it looks. It would also be a spectacular project to include your kiddos on! I bet it would taste fantastic with the addition of chicken, butternut squash, or even ground beef. Try it and tell me how it goes! 

Enlighten me- what is your favorite brinner (breakfast to eat for dinner)?! 

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Pulled Pork Enchilada Tacos

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Pulled Pork Enchilada Tacos

This post is sponsored by Pacific Natural Foods. I was provided product and compensated. All opinions are my own.

One Pot Sundays is back…because it’s…Sunday! If your house is anything like mine, meat is almost always a must at dinner (thank you Blake!). I think he is enjoying this series too because I’ve gotten really crafty with my meaty recipes. What’s great, is that he’s given me some really good feedback about how these recipes are turning out.

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

Making pulled pork in your crock pot is the way to do it. It’s easier than making oatmeal. Kind of. First you start off by creating a seasoning for your pork. For this recipe I used salt, pepper, paprika, onion powder, garlic powder, and chipotle powder. 

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

Ingredients for Pulled Pork Enchilada Tacos

  • pork butt
  • salt
  • pepper
  • smoked paprika
  • onion powder
  • garlic powder
  • chipotle powder
  • olive oil
  • Pacific Organic Chicken Broth
  • enchilada sauce
  • lime, juiced
  • Corn tortillas

Then you rub it all over your 4 pound pork butt (which I got from Target).

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

Next, you sear both sides for about a minute and then you plop it in your crock pot and…

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

Pour about 1 cup of Pacific organic chicken broth on top so that it can soak up all the amazing flavor this broth has to offer!

Side Note: Pacific Organic Chicken Broth is everywhere! You can get it from Target, Whole Foods, local co-ops, etc.

Another side note: broth doesn’t always have to be JUST for soup

Pulled Pork Enchilada Tacos #fitfluential #glutenfree
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Pulled Pork Enchilada Tacos #fitfluential #glutenfree

Pulled Pork Enchilada Tacos

  • Author: Lee Hersh
  • Total Time: 28 minutes
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Ingredients

Scale
  • 4 pounds pork butt (or roast)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1t chipotle powder
  • 2 tablespoons olive oil
  • 1 cup Pacific Organic Chicken Broth
  • 1 can enchilada sauce
  • 1 lime, juiced
  • Corn tortillas
  • Optional Toppings: cheese, salsa, black beans, brown rice, lime, cilantro, green onions etc.

Instructions

  1. Begin by creating your rub. Mix together salt, pepper, paprika, onion powder, garlic powder, and chipotle powder in a small bowl.
  2. Next, lay your pork butt flat on a cutting board or flat surface and rub the spices into it. Flip over and do it again. You may have some spices left over, this is okay, we will save them for later!
  3. Next, in a large skillet, heat 2 tablespoons of olive oil. Then, sear the pork butt on each side for 1-2 minutes or until golden brown.
  4. Next, transfer pork butt into crock pot and add 1 cup of Pacific Foods chicken broth and the rest of your spices if you have any left. Turn to high and cook for about 3-4 hours. If you are leaving for work, turn the crock-pot to low and cook for 8 hours.
  5. Once the pork is tender, remove from crock pot and use 2 forks to shred the pork (this should be rather easy). Remove some of the liquid if there is a lot in your crock pot. You will want about ½ cup – 1 cup of liquid in with the shredded pork.
  6. Place the shredded pork back in the crock pot and add a can of enchilada sauce and give it a stir. Let cook for another 15 – 20 minutes so that the pork can soak up as much flavor as possible!
  7. Serve pork on top of a corn tortilla with green onions, cilantro, salsa, cheese, a squeeze of lime, and anything else you desire!
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes

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Viola, you have pulled pork enchilada meat ready to eat!

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

I topped mine with cheese, green onion, a little cilantro, and some salsa.

Pulled Pork Enchilada Tacos #fitfluential #glutenfree
Pulled Pork Enchilada Tacos #fitfluential #glutenfree

This recipe is also tasty as a lettuce wrap! More meat…less carbs.

Pulled Pork Enchilada Tacos #fitfluential #glutenfree

I’ve never made pulled pork before, so I have to give How Sweet Eats a shout out. Her recipe method was my inspiration.

What is awesome about this method of making pulled pork, is that you can season it how every you want. Just make sure you sear both sides, and use a cup of broth while its cooking in the crock pot. 

Here’s my One Pot Archive…Happy Sunday!

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Sweet Potato Quinoa Gratin

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Sweet Potato Quinoa Gratin

Vegetarians…meat haters…this one is for you! Today I went with a one pot dish that has to of my all time favorite foods- sweet potato and quinoa to make a delicious vegetarian gratin packed with protein thanks to the quinoa. What is gratin you ask? According to Wikipedia… “gratin is when an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.”

In this recipe, I used quinoa and cheese as my browned crust (insert thumbs up).

Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

Holy Hannah Hot Dish. 

Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

Ingredients for Sweet Potato Quinoa Gratin

  • sweet potatoes
  • red potatoes
  • quinoa
  • vegetable stock
  • olive oil
  • shredded cheese
  • salt, to taste
  • pepper, to taste
  • rosemary, (optional)
  • milk or cream

This would actually be an incredible side dish to compliment your turkey at Thanksgiving or to eat on its own! Whatever floats your fancy.

Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential
Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

What great, is that it is a rather simple thing to make. It all about the layering: sliced potato (regular, sweet, or both), spices, cheese, quinoa, cheese repeat. Then you pour some milk on top to give it a creamy factor and then you stick it in the oven.

Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

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Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

Sweet Potato Quinoa Gratin

  • Author: Lee Hersh
  • Total Time: 1 hour 40 minutes
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Ingredients

Scale
  • 2 large sweet potatoes
  • 4 medium size red potatoes
  • 1/3 cup quinoa
  • 2/3 cup vegetable stock (or water)
  • 2 tablespoons olive oil
  • 1/2 – 1 cup cup shredded cheese (any kind will work)
  • salt, to taste
  • pepper, to taste
  • rosemary, (optional)
  • 1.5 cup milk or cream (I used 2%)

Instructions

  1. First, preheat oven to 350F and spray a large, deep baking dish with nonstick cooking spray.
  2. Next, cook your quinoa. In a medium sized sauce pan, bring ⅓ cup of quinoa and ⅔ cup of vegetable broth to a rolling boil. Cover and reduce heat to low and let cook for about 20 minutes or until all of the water is absorbed and the quinoa is fluffy. Set aside.
  3. Next, prepare your potatoes. First, wash your red potatoes and sweet potatoes and pat dry. Next, using a sharp knife, thinly slice your potatoes as thin as you can.
  4. Then, layer the bottom of your pan with red potatoes (see photo above for how I did it). Then, drizzle with olive oil and sprinkle on salt and pepper (to taste), along with a sprinkle of cheese. Next, do the same thing with sweet potatoes, drizzle on more olive oil, sprinkle salt, pepper and cheese. Repeat until you’ve used all of your potatoes or until you’ve gotten to the top of your dish. I did about 6 layers of potatoes.
  5. Once you’ve layered all of your potatoes, pour about 1.5 cups of milk/cream over the top. Then, evenly spread your cooked quinoa on top and then sprinkle with more shredded cheese.
  6. Cover baking dish with tin foil and bake at 350 for 30 minutes. Then, turn the heat up to 375 and bake for another 30-40 minutes, or until the quinoa begins to brown on the top.
  • Prep Time: 30 minutes
  • Cook Time: 1 hours 10 minutes

Nutrition

  • Serving Size: 6-8 servings

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To make vegan, replace cream/milk with a non-dairy substitute like almond milk, coconut milk, or soy milk.

Feel free to layer more quinoa amongst the potatoes. I’d for sure do that the next time I make this.

Sweet Potato Quinoa Gratin #vegetarian #glutenfree #fitfluential

Cheers to hot dish. 

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Crock-Pot Fajita Tacos

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Crock-Pot Fajita Tacos

Crock-Pot Fajita Tacos

I know Sundays have been devoted to “one-pot” meals…but I took this taco recipe to the next level by adding some deliciously garlicky sautéed peppers & some must have toppings.

Crock-Pot Fajita Tacos

I started off by making my meat inside my handy dandy crock pot. It cooked rather fast…in fact it only took 2 hours on high. So I suggest throwing the meat in mid-morning or late afternoon to have it ready for lunch or dinner.

Confession: I was planning on having this meal for dinner yesterday, but because things were cooking so rapidly…lunch it was!

Crock-Pot Fajita Tacos

Ingredients for Crock-Pot Fajita Tacos

  • ground beef or ground turkey
  • yellow onion
  • serrano pepper
  • chili powder
  • cumin
  • paprika
  • onion powder
  • garlic powder
  • salt
  • pepper

I sautéed some perfectly ripe peppers in EVOO, garlic, salt, and pepper. You are more than welcome to add some chili powder, cumin, and paprika for more flavor, but garlic was calling my name. 

Crock-Pot Fajita Tacos

Put it all together and you have a mouthful of oh.em.gee.

Crock-Pot Fajita Tacos

Plus some gauc n sriracha….double oh.em.gee.

Crock-Pot Fajita Tacos

I didn’t use gluten free tortillas, but if you are GFREE, I suggest plain, ol’ simple corn

Crock-Pot Fajita Tacos
Crock-Pot Fajita Tacos

TGFL

Thank god for leftovers!

Enjoy your Sunday Funday. 

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Crock-Pot Fajita Tacos

Crock-Pot Fajita Tacos

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 lb. ground beef or ground turkey (I used beef)
  • 1/4 cup yellow onion, finely diced
  • 1/2 serrano pepper, finely diced
  • 1T chili powder
  • 1t cumin
  • 1/2t paprika
  • 1/2t onion powder
  • 1/2t garlic powder
  • 1/4t salt
  • 1/4t pepper

Instructions

  1. Place all ingredients in a crock-pot and turn to high. With a wooden spoon, break up the ground beef and mix with spices. Let cook for about 2 hours, stirring every half hour.

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