Category Archives: Entrees

Pizza Pizza Pizza!

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Happy February!

I’m sorry for being such a huge slacker so far this year, but so much has happened, I have had no time to post!

First off, the hubs and I bought our second house last month and it’s been a completely crazy mess. With this being the second go around, we decided to work on house projects right away, so while we are painting our kitchen cabinets, it looks like a bomb went off upstairs. Lovely.

Aside from house things, we’ve just been really busy enjoying life! We’ve made so many awesome friends out here, we’ve just been busy investing time in having fun and not stressing about being adults. I still to this day don’t love being an adult. This makes me sad because turning 30 isn’t that far away…eh..who cares!

Anyway, let’s talk pizza.

So, I bought a pizza mix from QFC a few weeks ago that was on clearance and finally decided to try it. Holy poop it’s good. It’s gluten-free of course and has a nice fluffy texture that to me tastes pretty close to the real thing! I made three different types of pizza with this crust, but only photographed two because I got lazy. Surprise. We’ve been moving, peeps, give us a break.

Below I have posted the recipes for a breakfast pizza and a dessert pizza. Feel free to adjust to your taste!



  • 1 package of Glutino Pizza Mix (I was able to make three pizzas from one box)
  • 2 cooked slices of turkey bacon
  • 1/2 tomato, sliced thin
  • 2 Tbsp pesto
  • 1 egg
  • crumbled feta

1. Prepare the pizza dough according to the directions on the box.
2. Cook your turkey bacon.
3. Once the dough is ready, layer with pesto, tomato slices, and turkey bacon.
4. Add the feta and crack a raw egg on top. Note: If you’re doing the egg, I would make the dough more like a deep dish pizza, so that the egg doesn’t run off the sides.
5. Cook as listed on the box.



  • 1 tsp ground cinnamon
  • 1 Tbsp unsalted butter, diced
  • 1 tsp raw sugar or coconut sugar
  • honey to drizzle on after baking

1. Evenly distribute the butter, cinnamon, and sugar on the dough.
2. Bake according to the box and once done drizzle with honey and eat hot!

Cheesy Quinoa Breadsticks

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I guess it’s a good thing that blogging isn’t my profession (insert ‘yet’) because I would have to fire myself for being so behind.

Guys, my life gets crazy sometimes. The past month…has been crazy.

SO…I made this recipe. It’s not my own and I cannot take credit for it. Unfortunately, when I get stressed or really busy, my creative side often takes a hit and this is when research comes into play!

I found this recipe online recently and just want to note how BOMB it is. That didn’t sound like a “Liz” thing to say. I am so sorry I said that.

Anyway, these breadsticks are amazing. They’re light and crispy with a breadiness in the center. Note how in the original recipe you can use this as a pizza crust as well! I just decided to go the cheesy breadstick route because, well, cheese. Also….the only modification I would recommend would be to use raw cheese in this. As someone who has been lactose intolerant for almost their entire life, I can say that raw dairy definitely has a way more positive effect on the body. It’s dairy the way it’s supposed to be consumed! Always in moderation, though, peeps!

Happy cooking!

PS How do you guys feel about me posting the results of other bloggers creations on here from time to time? Yes or no? Let me know!

Zucchini Lasagna

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Happy Hump Day!!!

Today I’m here making my grandfather proud talking about lasagna.

When I look back at my life to truly find where my love of cooking started, it would have to be in my grandfather’s kitchen when I was about 10.

I remember him bringing me a stool to stand on so I could stir his homemade spaghetti sauce…really, I just wanted to inhale all of the delicate flavors meshing in that pot. Spaghetti night was my favorite.

He used this same sauce to make lasagna. My dad’s favorite. THE CHEESE. Oh, the cheese.

Anyway, when I decided to make this I knew that I wanted to use zucchini instead of pasta and only use raw cheese.

I was really nervous about making a homemade sauce because for the first few minutes I was mixing the ingredients together, it was really underwhelming. After simmering on the stove for a while, though, my entire apartment starting smelling exactly like my grandfather’s kitchen when he would make his special sauce. I tasted it and I think I went back in time.

This is a recipe full of memories for me and although it takes some time, trust me, it’s worth it.


  • 1-2 large zucchini
  • 1 lb ground lean turkey or beef
  • 10 oz tomato sauce (I bought a 20 oz can from Trader Joe’s and used half),
  • 1/2 large onion, diced
  • salt and pepper
  • 1 Tbsp oregano (fresh or dried)
  • 1 Tbsp basil (fresh or dried)
  • 1 tsp cayenne pepper (or more if you like it spicy),
  • 1 tsp garlic powder
  • 8 oz grated raw cheese of choice (white cheddar or mozzarella)

1. Preheat oven to 325.
2. Slice the zucchini very thin and place in a colander with salt to drain.
3. In a large skillet, add the turkey or beef (with olive oil if it’s extra lean) and salt and pepper.
4. Once the meat starts to brown, add the onion.
5. Once meat is completely browned, add the tomato sauce, herbs, and spices.
6. Bring the sauce to a boil, then simmer for 20 minutes. Taste and add more spices or herbs if needed.
7. In a 9″x13″ dish, layer the zucchini, sauce, and cheese. Repeat until dish is filled and top layer is cheese.
8. Bake for 45 minutes, or until the cheese is brown and bubbly.

Sorry for the ugly photo :(.