Do you ever go through food phases?
One week nothing but green smoothies sound amazing, the next allllll the spicy foods and sometime after that nothing but sandwiches. Lately I’ve been on the Mexican kick and the best thing about it for me is it lends itself to power bowl meals and TONS of sneaky veggies!!!
As you know around here Friday tends to be pizza night…that did not dissuade me from more Mexican.Usually David has a frozen pizza of some variety and seems to delight in popping it in the toaster oven and then settling in to relax as it bakes. It’s impossible to smell pizza and not have some, so I long ago gave up my protests that I wouldn’t eat any.
I decided a dairy free dinner was optimal before my long run, so I pulled a few things out of the freezer for a super fast meal!! Luckily the Udi’s Pizza crust comes with 2 personal size crusts, allowing me to quickly make a Mexican Pizza that would satisfy both David’s cheesy needs and my veggie needs!
Note: Not all enchilada sauce is gluten free!! I chose Old El Paso specifically because it was gluten free!If you’re in the same boat and looking for a meal to satisfy everyone, when you don’t have a lot of time then this is a great option! You can use all kinds of things from the freezer to get it done fast!His and Hers Healthy Pizza Night in Under 20 minutes! #eatclean Click To Tweet
They also make for a great option to do a create your own pizza party. This way there’s no time spent kneading dough, you know all the ingredients are fresh whole foods and you get to avoid all the greasy toppings.
Healthy Mexican Pizza Recipe
- Udi’s Gluten Free Pizza Crust
- Refried black beans
- Enchilada Sauce
- 1 cup per pizza diced veggies
- 1/2 cup diced avocado per pizza
- Optional: grilled chicken or ground turkey, diced tomatoes and shredded Mexican cheese
Veggie notes: I used bell peppers and chopped spinach this time, but I’ve also done it with roasted broccoli, cabbage, green peppers and onions. On days when I have more time for pizza making I love adding even more toppings…the bigger the better in my book! DIRECTIONS:
- Preheat oven to 375 degrees
- Spread 1/2 cup black beans on each crust (I went heavy as a good protein source for the veggie option)
- Spread chopped veggies evenly over pizza
- Spoon enchilada sauce over top of veggies
- If using meat or cheese, add that now
- Bake in oven 7-9 minutes (I put it right on the rack to get the crispiest crust)
- Remove, photograph (maybe that’s just a blogger step)
Have you ever noticed that a lot of runners mention pizza as the meal they have the night before a long run?
It doesn’t work for everyone and we’re talking about making HEALTHY choices with homemade pizza, let’s note that up front!!
A slice or two of thin crust offers up some quick carbs that can top off your muscles prior to a long run. You don’t need TONS of carbs so yes thin crust and just a slice or two.
Tomatoes contain lycopene, an antioxidant compound that helps ward off heart disease and other ailments. If you eat lycopene-rich foods together with a small amount of oil or fat (like, say, the avocado above), your intestines absorb more of it!
Veggies/Protein toppings help stabilize blood sugar from the crust so you are getting a well rounded meal to satisfy your nutritional needs and keep you feeling full.
Gluten and dairy free options can be very helpful in eliminating runner’s trots. Those are two of the top intolerances which cause many runners to experience digestive issues.
Do you go through food phases?
Do you ever make pizza at home?
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.