This week’s meal prep was really about versatile meals – I chose three different proteins and three different sides, two salads, and two “main event” dishes. This way, we have mix and match type meals to last a few days, which will keep the meals from getting boring!
Five hours in the kitchen yielded some really exciting meals. My kitchen was all kinds of creative today. From butternut squash to spicy shrimp, I am looking forward to eating. On the menu:
Main Events: Mini Meatloaf Muffins; Chicken Thighs; Honey Baked Salmon; Spicy Shrimp Pasta; Surf & Turf Stir Fry (Steak / Shrimp).
Prelims: Mixed greens with prosciutto, green olives and feta; green salad; asparagus sautéed in ghee and garlic; roasted butternut squash; roasted cauliflower and Brussel sprouts.
(Food categories inspired by Rowdy Ronda Rousey’s INCREDIBLE UFC win last night. My husband is one of the UFC’s biggest fans – seriously ask him any UFC trivia and he can answer it. He never misses a fight, I generally fall asleep as I did last night. But, better believe I was awake and on my toes for this one! Way to go, Ronda! Making women everywhere proud!)
I had been meaning to use the butternut squash that has been sitting on my counter for a week, so I decided on roasted butternut squash, then found a recipe online for a butternut squash pizza on Lexiscleankitchen.com. A trip to Trader Joe’s and $4.99 proscuitto, an incredible find, inspired my creativity – prosciutto and butternut squash!
I actually think the pizza was the most delicious thing ever to be cooked in my kitchen. I seriously could eat it all day, every day from now until the end of time. I just want more pizza. More, more, more!
For all you gluten lovers out there, this topping combination would be just as delicious atop a traditional pizza crust if your cabinets aren’t full of strange flours like mine!
Prosciutto, Spinach + Butternut Squash Pizza (Grain Free / Gluten Free)
What you need
1 medium butternut squash (see below for prep)
4 slices prosciutto, sliced into small pieces
1 cup spinach, fresh or frozen
1 cup feta crumbles
½ sweet onion
2 tbsp ghee (or butter)
2 tbsp olive oil + 1 tbsp
1 tsp garlic sea salt
For the pizza crust (this will make a medium/small size pizza with about 8 slices)
1 cup arrowroot flour
1/3 cup coconut flour, + 3 tbsp
1/3 cup almond flour
1 tsp sea salt
½ cup olive oil
½ cup warm water
1 egg, whisked
1 tsp baking powder
1 tsp Italian seasoning
What to do
First, prep your butternut squash.
- Preheat oven to 400°
- Cut butternut squash in half, length wise – good luck, its not easy.
- Scoop out the seeds.
- Cut butternut squash halves in half again (easier to manage).
- Peel the skins off the squash with a potato peeler.
- Cut butternut squash into small bite sized pieces.
- In a large bowl, toss butternut squash with 1 tbsp olive oil, a dash of garlic salt, and a dash of pepper
- Transfer to a large baking sheet and bake until soft and crispy (yes, I know that sounds contradictory!)
- Set aside and try not to eat more than ½ as a snack while you are waiting to top the pizza. (Good luck, these squash cubes are delicious little buggers.)
While your squash is cooking, prep your pizza dough:
- Preheat oven to 425° (its ok to preheat it while the squash is still cooking)
- Mix arrowroot, coconut and almond flour in a large bowl with sea salt, baking powder, garlic powder and Italian seasoning.
- Once mixed well, add in your olive oil and warm water and stir until well mixed.
- Add in your whisked egg and stir again, then add your additional tablespoons of coconut flour.
- Lay down a sheet of wax paper and transfer your dough from the bowl into a ball on the wax paper. Put another sheet of wax paper on top. Using a rolling pin (or a caribou cooler cup if you don’t have a rolling pin!) roll out the dough between the two sheets of wax paper until it is nice and thin (sorry, I went with my gut on this one, didn’t measure the thickness!).
- Transfer your dough onto a pizza pan and bake for about 15 minutes until the dough is just starting to turn golden brown. You don’t want it too well done since you are going to put the pizza back in with its toppings.
- Sautee your spinach and onions in olive oil until spinach is wilted.
- In a small bowl, mix ghee and garlic sea salt and then use the backside of a spoon to spread it on the pizza crust, all the way to the edges.
- Top with spinach, onions, roasted butternut squash (if there are any left), prosciutto pieces and crumbled feta.
- Put back in the oven and cook for 10 minutes.
- ENJOY and try not to eat every piece in one sitting!