Happy humpday, bloggies! Can you believe we’re half-way to the weekend? Having Monday off really does make the week feel a whole lot shorter! Plus then you can skip the icky Monday sleepy-lazy-all around crazies. Who’s with me?
In all honesty though, I’m already loving this week. My job took a lot out of me last week (so much filing made my head&hands hurt!), but this week I have the pleasure of sitting at the receptionist desk instead. Both are very rewarding, but I must say I enjoy reading my new favorite books, chatting with the staff, and greeting visitors a little bit more. Can you blame me?
Speaking of reading, if you haven’t read the Stephanie Plum novels by Janet Evanovich, you absolutely must. Seriously. I rarely find books that I simply can’t put down, but these definitely fit. I’ve found myself laughing out load and gasping in surprise on multiple occasions; reading them is almost like watching an exciting movie, but better!
Anyway, after leisurely reading and sipping on raspberry orange green tea all day, it was time for yoga. The flow was long and sweet, the room was hot, and the music was soothing. Although it didn’t seem like an out-of-the-ordinary practice to me at first, I ended up taking a huge step to conquering one of my long-standing fears…but more on that in another post.
Once I showered, went to the library to pick up more Stephanie Plum novels, and bought a Mandie-sized box of raspberries from Costco, it was time for dinner. Pizza and chips? Yes please!
Thin-Crust (Tortilla) Vegan Pizza with Cheeze
- 1 tortilla (I used a Food For Life GF brown rice tortilla)
- 3 TBS tomato paste or tomato sauce
- herbs and seasonings (I used Pasta Sprinkle (aka basil, oregano, majoram) and garlic powder)
- yellow squash or zucchini, sliced thinly
- cherry tomatoes, halved
- bell pepper, sliced thinly
- vegan cheeze sauce (recipe below)
- Turn oven broiler on.
- Place tortilla on a baking sheet.
- Spread with tomato paste/sauce.
- Sprinkle with herbs of choice.
- Layer with spinach, yellow squash, cherry tomatoes, and bell pepper.
- Top with vegan cheeze sauce.
- Broil pizza until the tortilla lightly crisps. Watch it closely so it doesn’t burn!
- 2 TBS hummus
- 1-2 TBS nutritional yeast (to taste)
- water, to thin
- Combine all ingredients in a small bowl. Use water to thin until desired consistency is reached.
- Preheat oven to 325*F.
- Wash and dry kale. Cut off woody stems and tear into chip-sized pieces.
- Place kale pieces on a greased baking sheet (I use coconut oil spray). Sprinkle with salt and pepper. (You may also spray the chips with cooking spray, if desired. (I don’t.))
- Bake until light and crispy (about 12 minutes?). Watch closely so they don’t burn!