Body Transformation

Friday night is pizza night, right!

Today is the day I am sure everyone of us has been looking forward to. PIZZA DAY! You’ll not be disappointed!

We start the day with some delicious pancakes.Very simple to prepare and even easier to cook. You can swap out the fruit if you like, whatever you chose, they are good!

Lunch is the delicious chilli. How can this day get any better? Oh yeah, PIZZA!

What a game changer this pizza recipe is. You will never want a dominoes again. Yes it’s a bit time consuming, but absolutely worth the effort. The fennel seeds give it a real nice flavour too. Be sure not to skip stage three as it is important. Not following this will lead to a very stuck pizza and a frustrated you for all the effort put in.

Enjoy! This is one you will definitely a Friday night you will want over and over.

CFI Kitchen – Paleo Pizza

CFI Kitchen – Paleo Pizza

FRIDAY

Breakfast – Banana Almond Pancakes

Makes breakfast for two. These are fairly low in protein, so we recommend adding some protein to this breakfast. 2 chicken sausages per person. Approximate cooking time: 25 minutes.

Ingredients

  • 2 bananas

  • 1 egg

  • 1-2 tbs almond butter

  • Fresh blueberries

  • 1/4 cup walnuts, chopped 

  • 1 tsp coconut oil

Instructions

  1. Mash bananas in a bowl.

  2. Add the egg and almond butter, and whisk until well blended.

  3. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.

  4. Pour small discs of batter onto the hot pan (around 3-4” around). They’ll be easier to flip if you keep them from the edges of the pan.

  5. Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its “tackiness” around the edges.

  6. Cook other side slowly over medium heat until fully cooked.

  7. Reapply oil to the pan after each round of pancakes.

Lunch – Leftover Beef & Vegteable Chili

Dinner – Paleo Pizza

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 60 minutes.

Ingredients

  • 2 cups almond flour

  • 6 tbs almond butter

  • 4 eggs, beaten

  • 1 tsp sea salt

  • 6 tsp olive oil, divided

  • 1 cup  onion, diced

  • 8 mushrooms, sliced

  • 1 large chorizo sausage ring cut into slices

  • 2 cloves garlic, minced

  • 1 red pepper, diced

  • 1 cup marinara or tomato sauce, with no sugar added

  • 1 tsp dried oregano

  • 1 tsp fennel seed

  • 1 cup cherry or grape tomatoes, sliced in half

Instructions

  1. Preheat the oven to 180°.

  2. Mix almond flour, almond butter, eggs and sea salt in a small bowl.

  3. Cover a baking sheet with 2 tsp olive oil, then spread the mixture over it, making a 1/4 ̋ thick crust. Bake for 10 minutes.

  4. Meanwhile, add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium-high heat until the sausage is browned and the onions are slightly translucent. Remove from skillet and set aside.

  5. Add garlic and red pepper to the skillet. Sauté the vegetables for a few minutes, or until slightly tender. Note: do not cook the vegetables entirely in the skillet or they will be too soft when cooked on the pizza. 

  6. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and fennel seed, then bake for 20-30 minutes.

  7. Remove from oven when fully cooked and top with sliced tomatoes.

  8. Carefully lift the slices out of the pan as the dough will still be soft.