Make It Green [Socca Pizza]

It’s beginning to look a lot like Christmas winter. We went from 50 degree spring-like weather to winter weather advisories and a high of 6 degrees.

[I spy Sam shoveling away.]

I’m actually kind of loving it. It’s almost the weekend which means we can stay cozy inside with a beautiful white blanket outside. Hello, movies and warm drinks. And hey, a little sledding sounds pretty fun too!

I’ve said this before and I’ll most certainly say it again – my favorite meals are those that are quick, delicious, and nutritious. Basically, I want to be in the kitchen for no more than 30 minutes when preparing dinner, no more than 20 for lunch, and 15 for breakfast. It just works.

Don’t get me wrong – there are definitely a few times a month when I make more involved dinners, but on average it’s quick and easy.

Here’s where these come in:

These just may be the best thing since sliced bread. Fresh herbs without the chopping and the painfully short shelf live? Yes, please.

Actually, I’ve always avoided fresh herbs because let’s face it – they go bad very quickly. But at the same time they add such a fresh flavor to dishes. #whitegirlproblems

Well, hey dorot – thanks for solving my problem [however small and insignificant it may be].

I bought a big variety pack of these at Costco – garlic, basil, parsley, cilantro – and they’re all delicious.

So what did I make?

Socca pizza. Green socca pizza.

If something is green, it just feels instantly healthier. No? Except for that green ketchup that was on the market years ago, that stuff was just downright nasty. It just goes to show how much our sensory systems (namely, our vision) have to do with satiety, right?

So, these little dorot cubes made the pizza sauce SO easy. You literally just pop the little cube right out and into the sauce. Done.

Sweet and spicy marinara sauce

  • 1 can organic tomato sauce
  • 1 can no salt added tomato paste
  • 1 garlic dorot cube
  • 1 garlic basil cube
  • 1/2 T. Italian seasoning
  • 1 t. crushed red pepper
  • Few turns of freshly ground salt and pepper
  • Stevia (to taste) – I like my red sauce spicy and slightly sweet.

So back to the green socca.

I blended all of the ingredients:

  • 2 handfuls of spinach
  • 2 T. nutritional yeast
  • 1/4 C. garbanzo bean flour
  • 1/8 C. almond milk
  • 1/4 C. water
  • 1 T. flax
  • salt, pepper, and Italian seasoning

and then cooked my crust in a warmed pan spritzed with olive oil.

When I tried to explain the socca crust cooking method to my Mom, I likened it to cooking pancakes. It’s just like a big pancake – cook, flip, and you’re done.

I topped my green pancake (er, pizza crust) with a generous serving of marinara, sautéed yellow peppers and tomatoes, kidney beans and goat cheese.

This definitely falls into my no more than 30 minutes dinner requirements. And it’s delicious to boot.

What is your favorite quick, healthy, and nutritious dinner?

Some of my favorites – meatless meatball/broccoli marinara bowls, roasted veggies and tofu, huge salads with roasted chickpeas, grilled veggie sandwiches, etc., just to name a few.

Well, I’m off to take Adam to school. Two hour delays aren’t only fun for the kids – hello, sleeping in