Broccoli Salad

A quick, healthy Snack;

Nights when I go out dancing, I don't like to consume anything too heavy,

so a couple of hours before I am due to leave home I fix myself

a substantial, healthy and energising snack.

Anything goes really, it all depends what you like and have available.

Here I diced up some celery, cucumber, a tiny bit of red onion

(don't want to have onion breath when dancing up close),

halved cherry tomatoes, chopped raw broccoli, raw cashews

and some crumbled Lemnos feta cheese.

I also added a pinch of chopped fresh basil and mint,

a drizzle of avocado oil, verjuice and a squeeze of lime juice.

You may even like to add some diced capsicum,

avocado and/or a small can of kidney beans.

It's really just a matter of preference.

Gluten Free Pizza

Gluten free vegetarian pizza

...must say, I took a punt with this one!

On deciding to make a quick and easy homemade vegetarian pizza for dinner,

I set off to the supermarket to buy a gluten free pizza base.

Once I reached the pizza/wrap section, it reminded me why I rarely make a pizza,

for I only had two choices:

A - use a gluten free, wrap that looked as exciting as a shoe sole,

or B - pay $7.99 for an "authentic Italian" pizza base.

.... So I opted for C - go home and make my own!

I recalled recently reading a recipe for a Mediterranean-style pizza, in a magazine,

where the dough was made using self-raising flour and Greek style yogurt.

On my return home, I checked it out online to find it had numerous ratings of 5 stars!

Gluten free pizza dough

With a tub of Greek-style yogurt in my fridge

and gluten-free SR flour in my pantry,

I decided to give it a go...

It called for:

1 cup sifted flour mixed with 200 grams of yogurt until it forms a ball.

Turn the dough out onto a floured surface and knead it for about 5 minutes. I found it to be very soft and light.

Roll out the dough to form the base and placed onto a baking tray.

My pizza ready to pop into the oven

Onto the base, I spread tomato paste and topped with crushed clove of garlic, diced red onion and chilli. I then added grated tasty cheese, sliced cherry tomatoes, mushrooms, capsicum and left over roast pumpkin. I added sliced pitted olives, chopped fresh basil and oregano.

In a 220 degree C preheated fan forced oven, I baked my pizza for 20 minutes.

The base was crusty, the

aroma of fresh basil wafted through the air

and the topping was scrumptious!

Ready to eat