I have been hungry my whole life. It’s true. Actually, it was documented from birth that I ate more than my fair share and quickly demanded more. Who knew there was a virus in me that was demanding equal time with my food supply? No one knew this, but I always knew something was not right. It was a losing battle with the virus until I realized it was a virus. Then I flipped the table, pun intended. Table – food, I know you need another cup of coffee, that’s fine. Eventually I’m going to talk you out of that coffee and into a glass of celery juice, because it will be a game changer for you.
I now eat to feed my cells and to kill the virus. I have made great progress in the past three years and will continue to do what is necessary to win back my life, a life without disease. I am greedy. I want my whole life back, not a portion of life that lives off drugs or gets by eating what I can get away with. It is worth the time and investment now, to live a fuller life in the future free of health struggles.
And by investment, I don’t necessarily mean financial investment. I really mean a proper schedule and plan that works toward accomplishing my main goal of killing the virus and building a strong, healthy system. I would say restoring my health, but I never really had great health. I only had a time when the virus didn’t completely run my life. When it wasn’t strong enough to take over my whole system like it eventually grew to do. I want and DEMAND better than that. And, so should you.
Good food is where it’s at, as well as great supplements. I will talk more about supplements and other things to help you in your recovery in the weeks to follow. I will map out the plan I use that will help you to create your own personal plan to heal from chronic illness.
It has been hot here in the southern U.S.A. I have been out on the patio and enjoying the garden, as rough as it looks, and soaking up the sun. It feels good to be out and breathing the fresh air after being cooped up for weeks in quarantine.
I had a craving for pizza recently and couldn’t seem to shake it. Since I can’t eat traditional pizza and even the alternative pizzas give me trouble, I went to the drawing board and created my own version of pizza. I share it below. I hope you try it, or it at least inspires you to create your own version of pizza that serves you well.
Vegetarian Bun Pizzas
2 Kim & Jakes’s Gluten Free Buns, or buns of choice
2 Portobello mushrooms, rinsed and dried
¼ cup tomato paste
1-15 oz (425g) can of tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon sage
Chopped vegetables of choice – I used:
Cauliflower
Broccoli
Cherry tomatoes
Green onion
Garlic clove – minced
Carrot
Zucchini
Bell pepper
Cremini mushrooms
½ avocado
Basil leaf, dried or fresh – as garnish
Preheat the oven to 250 degrees.
Slice the buns in half by their length. Use a serrated bread knife for easier slicing. Spread the tomato paste on the inside of buns and inside of Portobello mushrooms (stem side up). Toast in the oven for 10 minutes at 250 degrees. Alternatively, you could place the plain buns in a toaster for crispier buns, and spread the tomato paste on after toasting.
While the buns and mushrooms are toasting, add the remaining ingredients, except for the avocado, in a saucepan. Stir often and warm over low heat. If you would like the vegetables to be cooked, heat the sauce on medium high to boiling, reduce the heat and simmer for 20-30 minutes. For raw pizza, keep the heat on lowest setting.
Add the pizza sauce with vegetables to toasted buns and mushrooms and place back in the oven for another 10 minutes.
Remove pizzas carefully, add sliced avocado, sprinkle with basil leaf, and enjoy hot with soup or a salad. Serves 2-4.
Setting the table for dinner on the patio.
I served my pizzas with black bean chips – Beanitos Original Sea Salt Black Bean Chips, and Simply Ruffles Sea Salt Reduced Fat Potato Chips, with a guacamole dip. I make my dip with one avocado, onion powder, garlic powder, cumin, oregano, minced fresh garlic, green onion, quartered cherry tomatoes, and when available, mango chunks. I mix it by hand and serve chilled. For dessert there was organic mint, 70% dark chocolate squares by Theo. I shop predominately at Whole Foods for fresh, organic fruits and vegetables, although, all the ingredients in my vegetarian bun pizzas can be found in most grocery stores.
Pizzas with a gluten-free oat bun and a portobello bun.
Pizzas with sliced avocado, and garnished with basil.
Guacamole dip – great as dressing for sandwiches and salads, and equally great as dip for vegetables and chips.
BONUS – I had leftover pizza sauce that I re-purposed the next evening for spaghetti sauce, which leads me directly into my next blog post. Join me for a special day of celebration, this Friday, April 10, where I will be bringing you more food to whet your appetite. Check in to find out what the celebration is all about, but trust me when I say…it’s going to be a good Friday!