The pizza you can enjoy even when you're eating clean
eating clean doesn't have to mean eating plane so what does it mean
here's a definition according to the new cookbook eat clean stay lean
the root of it all is the effort to consume as many whole foods as possible that have undergone as little processing as possible
foods that looks and tastes like they came fresh out of the ground or from a tree a farm the ocean
or even someone's kitchen
that like they are fresh off the conveyor belt of the factory if the approach sounds too simple consider that there's a massive food industry
built around hijacking your brains pleasure centers and fostering your junk food fixations
so even clean is all about choosing foods that don't have a ton of ore any added chemicals like pesticides
herbicides preservatives
or artificial sweeteners flavors
and colors doing so as eat clean stay lean argues will result in a bounty of benefits
a diet rich in on processed whole foods automatically increases your intake of vitamins
nutrients minerals and Fido chemicals and decreases unhealthy fats added sugar
excessive sodium chemicals pesticides
and preservatives by no means does that mean eating Klein is boring
check out this recipe from the book first you make a super simple pizza dough in 20 minutes
then you pile on a cell Mac Gundy of salami
ham olives roasted red peppers artichokes mozzarella romaine and herbs note you won't find anything like it at your local pizza chain
and that's exactly the point and a pasta flat bread recipe adapted from meet clean stay lean what you'll need
one envelope 2 1/4 teaspoons
rapid rise yeast 1 1/2 see whole wheat flour 1 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon seesaw
2 tablespoons extra virgin olive oil
2 ounces uncured salami sliced
2 ounces uncured sliced ham
rolled into strong as? Seek a woman to olives one LG roasted red pepper
thinly sliced ¾ to seawater packed canned artichoke hearts
drained 2 ounces sliced mozzarella
ones see chopped romaine lettuce
3 tablespoons fresh basil roughly chopped 3 tablespoons fresh mint roughly chopped how to make it
one heat oven to 425° F combine yeast
1 cup of the flower oregano
sugar and salt in bowl
stirring to mix evenly pour and 1/2 cup warm not hot water and stir gently until evenly mixed
dough will be wet spread remaining 1/2 cups flour on clean flat surface and turn dough out
onto it need in enough additional flour Soto is not sticky
then need 3 to 4 minutes to develop gluten
place in warm place to sit 5 minutes to allow yeast to work to stretch dough into rough 14
inches square on baking sheet brush or drizzle with olive oil and bake 10 minutes
reduce heat to 375° F remove from oven and layer on meets veggies
and mozzarella bake 10 minutes more just to warm ingredients
garnish with lettuce and fresh herbs
cut into squares to serve
the makes three servings
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