It’s been a hot minute since I’ve shared any food recipes, so enjoy this recipe for a no-yeast pizza crust.
No yeast pizza crust (kinda like a biscuit).
• 1-1/2 cup all purpose flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 2 tbsp Olive Oil
• 1/2 cup milk (we used almond milk)
Add seasoning to taste, otherwise the crust is kinda bland. We added garlic powder, onion powder, and oregano to ours.
Mix dry ingredient first, then add olive oil and milk. Knead for a few minutes until it has a proper doughy consistency. Let the mixture sit for 10 mins, covered.
Preheat over to 400°.
After settling, roll the crust out into 12” pizzas (or thinner or thicker based on your preference). We rolled them out to 12-13” and covered with pizza sauce and a pizza cheese blend. Choose your own toppings! We made one plain and one pepperoni.
Bake at 400° for 15-20 minutes, until the crust starts to turn golden brown.
The recipe we found said to pre-bake the crust for 8 minutes and then add toppings, but a lot of people commented how the crust was hard as a rock afterward- so we decided on the cook time above.
I’m not sure what time of the year it is, but I recall the warmth of the morning sun beaming into our small kitchen. The room just felt inviting, cozy, and safe. I don’t recall what is being said or if there is music playing, it’s all background noise anyway. All I know is there is an aroma in the air of something sweet.
To my delight, a plate of pancakes awaits me, covered in rich syrup. Although, the pancakes are delicious enough without it, the cake is light and fluffy. There is a sweet yet slightly salty taste to the pancake, as it melts into mouth. I’m in love.
Pancakes have always been a part of my life. I recall fond childhood memories of Mom grilling up little “baby” pancakes for me, barely the size of a quarter dollar (feel like I’m showing my age). When’s the last time you’ve seen a quarter dollar?!
Anyway, the long and short of it is, I freakin’ love pancakes. The emotional, sentimental, and family connection is unbreakable: the very definition of comfort food. When I eat pancakes, an imaginary blanket is wrapped around me and my memory is flooded with Saturday morning cartoons, blanket forts, and a happy and carefree youth.
For years the box mixes haven’t been cutting it, the pancakes are too thin, the batter doesn’t taste like my childhood. So I ventured off to find the best homemade recipe I could find to mimic that classic comfort food I adore.
Enter Pete‘s Scratch Pancakes
An internet search for “the best homemade pancakes” yielded many results. All failures. I must have went through several batches before the angels in heaven brought forth: Pete’s Scratch Pancakes.
This recipe is simple, easy to make, easy to tweak, and downright delicious. I’ve committed the ingredients to memory, and have included some of my own that have turned these already awesome flapjacks into something legendary.
2 cups of flour
3 tablespoons of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs (beaten separately)
1/4 cup of butter (melted)
1 3/4 milk (we use almond milk)
1 orange (for as much zest as one can yield)
Mix your dry ingredients, then add your wet ingredients, saving the orange zest for last. The zest is my specially added ingredient that takes these pancakes to the next level! The orange zest gives it a little zing and is like a secret treat for your taste buds.
*For an additional sweet treat, include semi-sweet chocolate chips!*
Serve with a syrup of your choosing (ours is all natural Maple Syrup). You’ll devour as many pancakes as you can, they are that good.
It’s been a fun quarantine, and being ordered to stay at home with my besties is even better. This lockdown has brought our family closer and has provided us all an opportunity to “stop and smell the roses” if you will.
In our downtime, me and the lovely Mrs have joined creative forces and have produced this short video. No talking, just sounds of my beautiful wife in our country kitchen making a delicious meal for our family.
“Disclaimer: I received Superfood Bites from Food Groove Mission to review as part of being a BibRave Pro. Learn more about becoming a BibRave Pro (ambassador), and check out BibRave.com to review find and write race reviews!”
If you know me, you know how important nutrition is to me and how I strive to maintain a healthy consumption of whole and natural foods. I mean, the reason Beyond24Days was created was to show off our love of food… real food! I’m all about nonprocessed foods, that use whole, and natural ingredients with labels that are easy to read – basically, I want to know exactly what I’m eating.
Physical fitness is a mental and physical game – but let’s not neglect nutrition! After all, it’s all about the food! This week I’m sharing the past three top Plant-based meals we’ve had that I just can’t get enough! Let’s balance this out with my weekly new favorite Breakfast, Lunch, and Dinner.
Let’s kick it off with Breakfast! My favorite recent plant-based breakfast has to be: Banana Bread Pancakes These bad boys were filling and so delicious, especially topped with the crumbled nuts and maple syrup! We paired our pancakes with fresh fruits and some savory peppery potatoes!
Lunchtime doesn’t have to be heavy, so soups are a classic go-to for us. This Lentil Soup recipe we tried was hearty and downright awesome! Paired with some freshly baked bread, this meal is sure to satisfy and will fill you up but not weigh you down.
Dinner time calls for all the carbs! That’s why we love this Cauliflower Bolognese and matching salad! Nothing rounds the day out like some whole grain pasta, covered with bolognese.
Make sure you check out Beyond 24 Days for the most up to date recipes and meal ideas!
Running aside, my life’s passion is food. Losing weight was the motivation I needed to start eating and fueling my body right. After all, losing over 60+ lbs I wanted to maintain my weight loss and maintain my good health. “Let food be thy medicine, and thy medicine be thy food.” ― Hippocrates
Get yourself ready for these awesome eats! Typically we are vegetarian, and only eat meat a handful of times throughout the month, so I thought I’d change it up, but going a little heavier on the meats.
First up, Paprika Chicken and Chickpeas! This awesome meal was combined with roasted broccoli and cauliflower for an amazing and satisfying meal! Especially after my long morning Sunday trail runs, and a day full of activities.
Next we have a Cauliflower Bolognese! One of my favorite meals – the pasta, the bolognese, everything about it is pure awesome. We paired ours with a homemade Caesar salad and it took everything to the next level!
Finally, we have a local farm that produces some of the best tasting grass-fed beef I’ve ever had! These Baked Beef Samosas are so delicious, so flavorful, so awesome that I’m getting hungry just looking at them! If you are vegetarian or vegan, feel free to use your favorite meat substitute, you won’t be disappointed!
In this episode of the Beyond 24 Days podcast, we tackle the difference between Diet and Lifestyle… at least what that meant for us, and what that can mean for you too! Listen in to hear Brooke sharing her insight about her experience in school food nutrition and sharing healthy eating with kids.
Since my last post we’ve been busy cooking up all kinds of awesomeness in the kitchen. And by “we”, I mean my wife- shout out to her for constantly changing the game, finding and creating amazing dish after dish.
First up, let me pause and praise the Holy Enchilada Spirit for bestowing upon us this greatness. These Venison Salsa Verde Enchiladas did not last long in our house.
Look at this amazing dish! Black beans and a homemade Mex-mix paired well with our enchiladas. I went the extra mile and topped mine with some Green Chile sauce I scored at Trader Joe’s! Recipe can be found on the Beyond 24 Days blog: Venison Chili Verde Enchiladas
Next up, and if you didn’t know by now, BREAKFAST is clutch and this Vegan Pancake recipe we found takes the crown as king. I think I mentioned this before, but we are 90% Vegetarians that dabble in vegan meals and on occasion consume meal (that’s another topic altogether). With that said, yes, those are eggs accompanying our vegan pancakes.
For the recipe, and ingredients for the amazing Apple Compote that topped those delicious flap jacks, check out the post on Dairy and Egg-Free Pancakes for more details.
Last up is an amazing vegan tetrazzini chock full of awesomeness. The mushrooms and peas in the masterpiece made the dish pop. I had warmed these leftovers for lunch after our long run and couldn’t think of a more satisfying and delicious meal.
First off, Thank you Honey Stinger for allowing me to represent your brand. I’m beyond stoked for this opportunity and already planning out the rest of my year. I look forward to sharing my experiences with your products with everyone I meet. That is the short and sweet of things. [Insert celebratory shouting and fireworks here]