2/3 cup ketchup (I used reduced sugar)
1/4 cup light brown sugar packed
1/4 cup apple cider vinegar
1/4 tsp pepper
1 1/4 tsp paprika
1 tsp cumin
1/4 cup onion white, sliced
1/4 cup #zucchini julienned (I did more)
8 oz baby portobello #mushrooms sliced and sauteed (I did fewer)
1/4 cup potato grated and placed in ice water so it doesn't turn brown
1 tsp ginger root freshly grated (I used dried)
1/2 cup #cauliflower cut into florets and roasted (Skipped)
5 1/2 cups (28 ounces) peeled and small-cubed #SweetPotatoes
1 tablespoon chia seeds
3 tablespoons water
1 1/4 cup gluten-free oat flour
1/4 cup almond meal
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dried basil
1 tsp dried oregano
1 1/4 teaspoons garlic powder
1/2 teaspoon fine-grain sea salt
Pinch of chili flakes
In a medium saucepan, combine all of the ingredients. Bring to a boil and then reduce the heat to simmer. Cook, uncovered for 10 minutes. Stir frequently.
Slice onions, julienne zucchini, grate ginger root (I used dried ginger).
Have a small bowl of ice water sitting but your work space. Grate the potato and place in the ice water immediately. This keeps it bright white.
Cut cauliflower into small florets. Place on a lightly greased baking sheet. bake at 350° for 10 minutes. Stir and bake 5 more minutes. Remove and cool. (Skipped)
Melt 1 tablespoon olive oil in a skillet and add the sliced mushrooms. Saute for 10 minutes over medium heat.
Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
Preheat oven to 400F.
Add the steamed sweet potatoes to a large mixing bowl and mash them.
Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.
Line a round perforated pizza pan with parchment paper.
Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
Remove from the oven and let cool slightly.
Add desired toppings and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.
What I ate and drank today (3/30/2018)
~90 oz of water
1 decaf cortado from Cafe Kindred
Meatless and spinach-less breakfast scramble from Cafe Kindred
~2 miles of walking