AIP Frozen Pizzas (Paleo, GF, DF)

Frozen pizza + steamed artichokes + olive oil lime juice dip = the best emergency dinner. Seriously, really great.  The crust is simple and pretty easy to work with.  You can make the crust, top it and bake right away or you can make a bunch, par bake the crust, add toppings, wrap and freeze.  I made 5 in one go - one we ate right away and four into the freezer for later.

I used 1 bag Daiya shredded mozzarella vegan cheese, 1 pint nomato sauce made from Mickey Trescott's Auto Immune Paleo Cookbook (if you don't own the cook book, just google 'aip nomato sauce'), 1 small tin sliced black olives, 1 tin chopped artichoke hearts and 1/2 a red onion.  

recipe is for a single pizza.

AIP Pizza Crust

1/2 cup arrowroot powder

1/2 cup coconut flour

1 teaspoon kosher salt

2 teaspoons olive oil

1/3 to 1/2 cup cup water

Heat oven to 425 degrees.

Whisk arrowroot powder, coconut flour, salt, baking soda and cream of tartar.  Stir in oil.  Work in evenly.  Add water a bit at a time and really work in, making sure flours are well hydrated.  Roll dough out between two pieces of parchment paper to 1/4" thickness. Remove top piece of parchment paper.  Transfer pizza to baking sheet.

If making pizza for eating now: Add toppings, bake about 18 minutes. 

If making pizzas for freezing:  bake 15 minutes.  Let cool.  Add toppings. Wrap well and place in freezer.   

To reheat frozen pizzas:  bake 425 degree oven for 10 minutes. 

Chocolate Fudge Pops (AIP, Paleo, GF, DF)

Fudgsicles!  Low sugar and the perfect individual serving size.  We're having a heat wave here in Brooklyn but staying cool with these popsicles.  Because they are free of chemicals, they are a bit hard right out for the freezer.  I place mine in a glass and let it soften for 5 minutes before eating.

The avocado is optional - it adds a subtle flavor and creaminess.  I didn't try it but add in like finely chopped fruit, dark chocolate chips or ginger would be great.  

Chocolate Fudge Popsicles

1 14oz tin coconut milk

1/3 cup cocoa powder

2 tablespoons maple syrup

1 ripe avocado, peeled, pitted

pinch salt

dash cinnamon

Puree all ingredients on a blender until smooth.  Pour into molds, insert sticks. Freeze until set, about 4 hours.  Run molds under warm water to release pops.  

 

Strawberry Yogurt Popsicles

Fruity, frozen and delightful.  I love a cold treat in the summer.  

The more ripe your strawberries are the less sugar you're going to need.   Things taste less sweet once frozen so take that into consideration.  

Also, the yogurt you choose will alter the taste of your popsicles.  I used fat free vanilla yogurt and did not add any sugar, because the yogurt is sweet I wanted to keep these in the snack territory instead of dessert.   If you use plain yogurt, you will want more sugar.  Full fat yogurt will result in a creamier, less icy popsicle but does have more fat.  

Makes about 10 popsicles, depending on mold sizes. 

Strawberry Yogurt Popsicles

1 lb fresh strawberries, hulled

1 cup fat free vanilla yogurt

1 tablespoon sugar, optional

Blend strawberries, yogurt and sugar, if using.  Blend to your preferred consistency:  chunky, smooth... whatever.  Pour into popsicle molds, insert sticks and freeze until completely frozen, about 4 hours.  

 

Watermelon Popsicles

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It's summer and it's hot.  It's nice to have a chilly treat to cool down with.  

Watermelon Popsicles

1 small watermelon

juice of 1 lemon

1/4 cup sugar

10 stems fresh mint

First, turn that watermelon into juice.  If you have a juicer or food mill, use it.  Otherwise, place a large fine mesh sieve over a bowl.  Chop watermelon into pieces and rub/mash them into the sieve.  You will be left with a few seeds in the sieve and about 3 cups watermelon juice in the bowl.  Set juice aside.  

In a small saucepan, combine lemon juice, sugar and mint.  Give the mint a few smashes with a wooded spoon to help release its flavor.  Heat until sugar is dissolved.  Remove from heat and let steep 10 minutes.  Remove mint and add liquid to watermelon juice.  

Pour into popsicle molds, position sticks and freeze about 4 hours.