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.
Lately I’ve seen an uptick in Instagram followers and I thought I’d take some time to introduce a little bit about myself.
First and foremost, I post in a series of 3. I’m not sure where this wild idea came from, but at the very least makes my instagram profile look interesting. Every 15 (or so) posts are dedicated to running and something running related. I follow this (typically) with 3 posts of meals from the week I just HAVE to share.
Instagram is a weird place, and trying to judge what people may or may not like will certainly drive you insane. My running posts get a pretty good response; my food posts not so much. However, fitness starts in the kitchen with Real, Unprocessed, and Whole Foods. And since I love food, I’m always going to post my favorite meals regardless of likes.
One thing I have noticed is that if you make things interactive, people will like and comment on your posts. Which brings me here today, enough rambling, here’s the food.
Buffalo Chicken Chili
This chili was outta this world amazing and sadly was devoured at dinner time, which means no leftovers for me.
You’ll notice I (and Beyond24Days) post very heavy on the vegetarian/vegan recipes. We like to consider ourselves flexitarian if that’s a thing: most meals are plant-based (around 85-95%) with a peppering of foods that include animal proteins (around 5–15%).
With that in mind, we like the plant-based meals that are dense and packed full of flavor and deliciousness. That’s why this pizza only lasted a few minutes before everyone grabbed a slice (and more).
That’s it, I know it’s a little light this week, but I’ve been running in the morning and in the evenings so food tends to disappear fast! If you’d like to keep up with all our food adventures, consider following Beyond24Days on Instagram and on our Blog!
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.
There’s a lot going on in our house since the beginning of the stay at home orders issued for the State of Pennsylvania. Although, my lack of posts may convince you otherwise.
I guess you could say the quarantine life has taken some time getting used to, and if you’re like me (always on the “go”) it can be hard to develop a rhythm from scratch. When your normal routine is no longer “normal”, you gain a new perspective on life. I have exhausted my thoughts about the new normal in my life and going forward how I’m seeing things from an all new perspective.
All this new quality time has reinvigorated our love for food. That’s why I’m super stoked to share some awesome meals from the past week!
Grass-fed Beef Samosas
We’ve dabbled in the fine arts of Samosa-making in the past, so when we found an old recipe for beef samosas, we jumped at the chance to make them again.
Korean Turkey Bowls
Since most of the takeout and delivery places are out of our area, and we’re trying to reduce our exposure, we’ve been finding new inspiration to make takeout meals at home! Introducing this amazing recipe we found for Korean Turkey Bowls!
Butter Lentils and Potatoes
Craving some serious Indian food lately, and since we have a ton of homemade chapati dough ready to go, we thought this recipe for Butter Lentil and Potatoes was a fitting match!
Now, I know what you’re thinking and the answer is: No, I’m not a culinary genius. I leave the cooking and recipe sourcing to my amazing wife and she does a great job keeping our family fed! Be sure to follow along our food jounrey on Pinterest and our Website!
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.
If you’ve been following me along on Instagram, you’ll notice I post food every-so-often – and so far it’s been absent-mindedly posted without any regard to recipes, etc. That all changes after today, because food and nutrition are so important to me, I figured it’s time we start to share everything. Well, maybe not everything.
One thing to note, while we are not Vegan, we do make and eat a lot of Vegan meals. This is largely in part of my lactose intolerance – I can’t have any dairy products, so we’ve found it easiest to just go with vegan recipes since most vegetarian dishes include some milk-based products. Also note: We only consume meat twice a week, so we are plant-based around 80% of the time.
First up on the Instagram are these Curried Salmon Cakes. We love our roasted veggies, so it’s only fitting that we pair this up with some roasted cauliflower, and some NearEast brand rice. The salmon was canned, so it tasted more like tuna fish – with a bite! So the list of ingredients and brief write-up, check out: Curried Salmon Cakes
Second on the gram, Korean BBQ Lentils! We love lentils, and we love the taste of this dish, so flavorful, so rich – honestly, I couldn’t get enough. Being primarily plant-based, I can fill up on these meals and not have any sort of weighted or bloated feeling in my belly. I eat until I’m full, and I find meals with Lentils offer a healthy balance. Naturally, we paired this up with some brown rice, and roasted asparagus (my favorite). Find this recipe here: Korean BBQ Lentils
Last, but not least is this decedent Breakfast Stuffed Sweet Potato. Let’s pause and just take it all in. Just look at that roasted sweet potato, those fresh berries, the homemade granola and oats with that amazing peanut butter drizzle. This would have made for a super filling breakfast, so we chose to eat it for dinner instead. Now don’t get me wrong, I love my breakfast foods, but this one is so hearty, I can’t imagine eating this for breakfast – it’s a brunch/dinner meal if you ask me. Find the rundown here: Breakfast Stuffed Sweet Potato