Ciao a tutti amici!
Welcome to my second 20-minute-meal post - one which is certainly second to none! The 20-minute-meal posts are aimed at catering to your diet/ healthy lifestyle in the midst of our extraordinarily busy lives (to which, yours truly is not exempt). Simply put,
regardless of how busy we may be, it’s possible to spare (at most) 20 minutes to enjoy a wholesame meal. So let’s get on with it.
As you may (or may not) know, I am a strong advocate for a well-to-do breakfast, and while I stand by this, I’ve come to find myself losing steam at some point - calling for lunch, dinner and (at times) everything in between - which during a hectic day means eating whatever you can find on-the-go. I’d be lying if I said that this doesn’t happen to me... Most recently it was a cry for none other than pizza!
Time constraints being what they are during the busiest of days, I happened on a low-carb pizza mix (which I found at Pick'n Pay in South Africa, although your local chain supermarket is likely to have a similar offering). Being low-carb, meant that even though the pizza mix contains gluten, it’s not enough to leave you feeling bloated/ fatigued after a couple slices (its pizza after all - so let’s just be honest, 3 slices are somewhat standard). The pizza base is absolutely divine, especially given that it contains, amongst other things, a combination of two cheeses, low fat cream cheese and coconut oil. The upshot to this pizza mix is that you can easily make all the bases at once, and freeze the excess for the next day!
If anything, low-carb pizza’s go a long way to keeping the Italian dream alive!
By all means, do ‘indulge’.
Recipe: Sautéed mushrooms and cherry tomatoes
1 tbsp. butter
1 small punnet mushrooms
1 cup cherry tomatoes- sliced
Grated mozzarella and cheddar cheese
2 tsp. Steak and chop spice
1 tsp. Paprika
Salt and pepper to taste
Heat a medium sized pan, add the butter. Dice the onions thinly and let it cook till the onions become brown and fragrant.
Add the washed mushrooms and steak and chop spice.
Cook for about 10 minutes, not longer as the mushrooms might become soggy.
Add the cherry tomatoes and paprika.
Once the tomatoes start to pop and become soft, remove from the heat.
Cover the base of the pizza with basil pesto, add the sautéed tomatoes and mushrooms and top with the cheeses.
Grill for about 10 minutes (after the pizza base has been cooked) at 180 degrees C.