Today will be remembered as the day I
made my first gluten-free pizza pop climbed my first mountain. Booyah!
The mountain we’re climbing is in Kananaskis. We booked the trip to celebrate my 25th birthday [that happened over 2 months ago]. It’s been a long time coming, but the day is finally upon us.
Honestly though, I have no idea why I chose this activity to ring in my 25th. Maybe to prove to myself that I can accomplish anything I put my mind to?
Have I mentioned that I’m afraid of heights?
It should also be said that I have a history of breaking limbs in the mountains. Case in point, 1.5 years ago when I was snowboarding on vacation…
After this experience, I’m probably one of the only Canadians that is afraid of the mountains, snow, and anything to do with strapping myself to a piece of fiberglass and going headfirst down a mountain.
I’ll stick to water skiing, thank you very much :P
I keep asking Kevin to promise me that I wont break anything, but he just giggles and smiles.
It’ll be fine, I’m sure of it. And if not, at least I’ll have a big healthy lunch with me!
The meal plan
Climbing starts at 9am and runs until 4pm, so here’s what I have planned:
- Carob cluster chia pudding
- Apples + maple mystery butter
- Homemade pizza pops
- Vegetable sticks + sauteed veggie hummus
- Quinoa + spinach with fruit
- Lemon LARABAR + CLIF bar for Kevin
- Lots of water!
Gah, just look at the inside of those babies!
- 1 cup unsweetened original almond milk
- 2 tablespoon chia seed
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon unsweetened carob chips
- 1 tablespoon dried currants
- ½ tablespoon pecans, crushed
- ½ tablespoon unpasteurized honey
- 1 teaspoon ground cinnamon
- Mix together in an old jar and allow to soak for at least an hour, or overnight.
- 1 batch of gluten-free pizza dough *see note
- ½ cup brown rice flour
- 1 cup marinara sauce *see note
- 1 cup pre-cooked meat – I used a mixture of swiss salami and ground bison
- 1 cup fresh spinach, chopped
- ½ yellow onion, sliced
- 6 mushrooms, sliced
- ¼ cup sun dried tomatoes, chopped
- 4 basil leaves, chopped
- Prepare pizza dough per steps 1-5 on recipe. Preheat oven to 425F, not 400F.
- Once your dough is in the bowl, cover with plastic wrap and allow to rise for 20 minutes.
- Meanwhile, combine all remaining ingredients except rice flour in a large bowl. Stir to mix and set aside.
- Flour your workstation with a bit of the brown rice flour and grab a quarter of the raised dough. Knead for a moment or two in the flour so that the dough doesn’t stick to the counter, or your hands.
- Work the dough into a circle, about 8 inches wide so that the dough is ¼ inch thick. Spoon about ½ cup of the veggie mixture onto one half of the circle, leaving room at the ends to seal shut. If there is remaining space, fill before folding over the dough and pressing the corners down with the end of a fork.
- Place pizza pop on prepared baking sheet and repeat steps 4 and 5 with remaining dough.
- Cook pizza pops in the oven for 25 minutes, or until golden at the tops.
- Allow to cool for 5 minutes before digging in!
Marinara sauce, pizza sauce, or pasta sauce will work just fine. Whatever you have handy!
To make vegan, sub out meat with extra veggies, beans, or lentils. The pizza dough crust can also be made vegan with a flax egg.
View Nutritional Information (once on page scroll down)
Okay, enough recipe sharing… I have to figure out what I’m going to wear. hehe
Have a fantastic Sunday :)