Guilt Free Pizza AND Guilt free Steak Sauce

After Tuesday’s eye opening seminar with none other than the amazing Cyndi O’Meara, nutritionist extraordinaire, and then Wednesday’s blog post about the Paleo Diet, which is very similar to Cyndi’s way of eating, if not a bit stricter (Cyndi’s diet includes dairy, wheat and sugar – but all real, none of this additive, flavoured, processed crap), I have been asked the following question, which follows on the lines of this:

“I understand that Paleo works, and I  love what Cyndi is talking about, but the food sounds so boring – what do you do to make it more interesting?”

Well, the first answer is macronutriently (if that is even a word) you’re actually getting more variety in your diet than the over processed packet food you’re used to (you’re getting more good stuff from your food, and after a while you can taste the difference).

Secondly, and more importantly, you can eat as much as you want!  So once the initial detoxification process has completed, you no longer crave sugars, and you can eat an enormous meal of steak and veggies with delicious sauce, and still look like the statue of David.

And when I mean sauce, I mean home made goodness – check this out (it blows the * out of watties):

• Dice some onion and some mushrooms and some red capsicum.
• Cook on BBQ until soft
• Blend
• Pour over your 2 inch thick rare New York cut T Bone.

I just got really hungry thinking about that!  but seriously, how cool is that!!!!

Alright, so my whole life, we’ve been eating Pizza (side note – invented by the Chinese, not the Italians), and you could really say that it is a staple food of the southern hemisphere.  Argentinian Pizza is to die for I have been told.  Haven’t been there, but I’d like to go, just for the pizza.  But of the three countries in the Tri Nations, all of them seem to have pizza joints in nearly every suburb.

So we can safely assume that you have tried pizza before and are in some way addicted to the delicious flavours and feelings the way I am.  But Pizza, with it’s floury dough and cheezy topping, does not fit with the Paleo way of eating.  Dang!  Paleo, out the friggen window!

Not so fast… enter the amazing Annette Sym, who in her cookbook Symply too good to be true, has a pizza recipe that has no flour!  Some people use almond meal, but I have a nut allergy so that’s out of the question.  You can fish out your copy of her book (the recipe is on page 34 of book 1) and adapt it to however you like, or you can watch me bumble my way through making it in this video below.  I have adapted it to be:

• gluten free (no wheat)
• dairy free
• additive free
• colouring free
• artificial flavouring free
• starchy carb free
• nut allergy safe
• Paleo safe
• Cyndi Approved (hopefully she reads this and agrees)
• delllllllllllllllicious
• BPA free
• children approved (just don’t show them how its made)

Stop your incessant babbling Julius, I’m chewing on the keyboard – just give me the recipe already!

Ingredients:

• 2 chicken breasts
•  half red capsicum
• half green capsicum
• 1 zucchini
• handful mushrooms
• onion
• tomato paste (100% tomato, no salt, no preservatives)

Optional ingredients

• pumpkin seeds
• sesame seeds
• cashews (if you can eat nuts)
• prawns
• bacon

Method

• preheat oven to 180 degrees
• dice all ingredients (except tomato paste and chicken) to pizza topping size, place in a sealed container and shake to mix
• slice chicken breasts into strips (like filleting a fish), and lay onto a pizza dish as your base
• once the base is laid out, smear on the tomato paste (just like a pizza)
• tip the toppings over this
• cook in the oven for about 20-30 minutes (enough time to go for a run!)
• eat as much as you want!

Here’s the video of the babbling chef with his sweet t-shirt tan: