Lunch, Dinner

Green Zucchini Pizza w/ Pesto + Ricotta

(GF, RSF, T)

Serves 2-4

This is a recipe that you can get creative with, if you prefer to add different vegetables, we encourage you to go for it. Hot tip: Add green peas for a hint more plant protein!

Ingredients

Base

  • 4 large eggs
  • 1/4 cup Greek yogurt
  • 1/4 cup coconut flour
  • 1/4 cup grated parmesan
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 pinches of salt

Pesto

  • 2 cups fresh basil leaves
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 1 wedge of lemon, squeezed
  • 3 cloves garlic, minced
  • S+P to taste

Topping

  • 3 tbsp Basil pesto (recipe below)
  • 1 med zucchini, sliced on the mandolin and baked for 10min
  • 1-2 generous handfuls of rocket aka arugula
  • 4 dollops of ricotta
  • 2 tbsp of pine nuts

GF – Gluten free
RSF – Refined sugar free
DF – Dairy free
V – Vegan
T – Tran-seasonal
Best in spring // summer
Best in fall // winter

Method

Base

  1. Preheat oven to 200C // 400F
  2. Whisk the eggs with the Greek yogurt until well combined
  3. Whisk in the remaining ingredients until smooth and well combined
  4. Line a baking sheet with parchment paper
  5. Oil the parchment paper a bit to ensure the pizza doesn’t stick
  6. Spread the mixture onto the paper (the thinner the better, but be sure there are no holes). We went with a traditional round shape but rectangle or square is also fine
  7. Bake the crust for 15 minutes on the bottom rack of your oven

Pesto

  1. Place all ingredients into a high-speed blender and blend leaving it slightly textured and chunky.
  2. Remove from blender
  3. Store leftovers in an airtight jar in the fridge for up to 1 week

Topping

  1. Spread the pizza w/ pesto and carefully layer the remaining toppings on top
  2. See ours photographed to sense an idea for layering
  3. Bake for another 8-10 minutes (on the bottom rack of your oven) until the toppings are cooked/melted
Breakfast

Black Bean Brownies

A delicious fiber-packed, fudge-like brownie to satisfy your sweet tooth and serve you with a hint of protein (thank you black beans).

Breakfast

Macadamia Moon Loaf

Adapted from the My New Roots Life Changing Bread, this loaf will be a staple in your life – You’re WELCOME! 
It is super simple to make and contains a variety of nuts and seeds that act as both healthy fats and quality protein – by noshing on this bread, you’ll be actively supporting your blood sugar levels and the ripple effect of that is like a hug to hormones, sleep, energy and so much more.

Lunch

Loaded Veggie Pasta

Use the pasta base as a foundation to add in whatever seasonal veggies you have in your fridge. Think: Diced eggplant, chopped tomatoes, broccoli, green beans

Snack

Taro Fries

A golden batch of taro fries is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system.

 
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A Well Served Plate

We all have an innate knowledge of how to take care of ourselves but if we are overexposed to the noise of too many external opinions, our access to this personal formula can be compromised. Let’s simplify it here so you can choose your what, when, how and how much anytime you feel like it.many external opinions, our access to this personal formula
can be compromised. Let’s simplify it here so you can
choose your what, when, how and how much anytime you feel
like it.

Pantry Guide

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Nutrient Glossary

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