Continued, Instant Loss Cookbook

PIZZAS,
PASTAS,
and
BURGERS

kale and chicken-sausage alfredo pizza

serves 2 to 3
This dairy-free, grain-free pizza will blow your mind. It’s so dynamite, it doesn’t need cheese or a traditional pizza crust. Those things would only weigh you down! This scrumptious Italian treat will convert even the biggest clean-eating critic.

1 tablespoon extra-virgin olive oil

2 chicken sausages, thinly sliced

1 cup chopped kale

1 tablespoon balsamic vinegar

¼ cup 5-Ingredient Dairy-Free Alfredo Sauce (this page)

1 unbaked Grain-Free Pizza Crust (this page), on parchment

Preheat the oven to 425°F.
Heat a skillet over medium heat and add the oil and sausage. Sauté until the sausage is lightly browned, about 5 minutes, then add the kale and vinegar. Continue to sauté until the kale wilts, another 5 to 10 minutes.
Spread the alfredo sauce on the pizza dough. Top with the sausage-kale mixture.
With the pizza still on the parchment, transfer to a baking sheet or pizza stone and bake for 11 minutes, or until the edges begin to turn golden.

note:

Crust comes out better on a preheated pizza stone.

barbecued chicken pizza

serves 2 to 3
My sister worked at a pretty popular pizza place in North Texas. One of our favorite pizzas from that restaurant was a BBQ chicken pizza. So this recipe was inspired by all those yummy lunch visits with my sister, but here it is 100 percent grain and dairy free!

1 (8-ounce) boneless, skinless chicken breast, cut into bite-size pieces

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon extra-virgin olive oil

¼ medium red onion, thinly sliced

¼ cup Homemade Barbecue Sauce (this page)

1 unbaked Grain-Free Pizza Crust (this page), on parchment

1½ tablespoons grated raw cashews

Preheat the oven to 425°F.
Season the chicken with the salt and pepper.
Heat a skillet over medium heat and add the oil, chicken, and onion. Sauté until the chicken is lightly browned and the onion begins to caramelize.
Spread the sauce on the pizza crust. Top with the chicken-onion mixture and sprinkle with the cashews.
Keeping the pizza on the parchment, slide it onto a baking sheet or pizza stone and bake for 11 minutes, or until the edges begin to turn golden.

note:

Crust comes out better on a preheated pizza stone.

mediterranean vegetable pizza

serves 2 to 3
Pizza is a great vehicle for getting more vegetables into your children. I like to set up a “pizza bar” on pizza night. Instead of one big pizza, I cut the dough into fifths and we do individual pan pizzas. Everyone gets to choose his or her own veggies. And for some reason, if the kids make their own pizzas, they eat ten times the veggies they would have otherwise. For individual pizzas, adjust the baking time to 9 minutes.

½ cup chopped spinach

¼ medium red onion, thinly sliced

¼ cup diced yellow bell pepper

¼ cup white button mushrooms

½ tablespoon diced pitted Kalamata olives

¼ cup organic tomato sauce

1 unbaked Grain-Free Pizza Crust (this page), on parchment

1 teaspoon garlic powder

½ teaspoon sea salt

1½ tablespoons grated raw cashews

Preheat the oven to 425°F.
Heat a skillet over medium heat and add the spinach, onion, bell pepper, mushrooms, and olives. Sauté until the vegetables soften and the spinach wilts, about 5 minutes.
Spread the tomato sauce on the pizza dough. Sprinkle with the garlic powder and salt. Top with the vegetable mixture and sprinkle with the cashews.
Keeping the pizza on the parchment, slide it onto a baking sheet or pizza stone and bake for 11 minutes, or until the edges begin to turn golden.

note:

Crust comes out better on a preheated pizza stone.

zoodles with basil pesto and sun-dried tomatoes

serves 4 to 6
Sometimes it’s nice to prepare something that doesn’t require cooking at all. This delicious dish is so fresh and colorful that it cheers me up just to prepare it—and then I feel even better eating it. You will need a spiralizer to make it, though. This is one of my favorite recipes in the whole book. Simplicity is key to success.

⅓ cup extra-virgin olive oil

1 cup fresh basil

¼ cup pine nuts

1 garlic clove

2 medium zucchini

¼ cup minced sun-dried tomatoes packed in olive oil

2 tablespoons grated cashews

¼ teaspoon sea salt

Pinch of black pepper

Place the oil, basil, pine nuts, and garlic in a high-powered blender and process until smooth.
Spiralize the zucchini. I like mine thin, so I use the 2 mm blade.
Toss the zucchini with the pesto and top with the sun-dried tomatoes and cashews. Season with the salt and pepper to taste.

note:

Filled with healthy fats, grated cashews taste like parmesan cheese—soft and melty and kind of salty. I started out making a spreadable cashew cheese, which is how I developed this idea of grating cashews as a substitute for grated parmesan.

spaghetti squash with dairy-free alfredo sauce

serves 6
When I was growing up, a fancy dinner was a jar of Alfredo sauce tossed with some quick- cooking tortellini. Super-high in carbohydrates and full of dairy, these meals were a surefire way to pack on the pounds. I wanted to come up with a dairy-free Alfredo sauce that we could enjoy without feeling guilty afterward. This version is made with cashews; I know it sounds crazy, but it works! Toss with some shredded spaghetti squash and you have a high-protein, creamy, delectable substitute. Be sure to select a squash that fits inside your pressure cooker!

1 medium spaghetti squash that will fit inside your pressure cooker

5-Ingredient Dairy-Free Alfredo Sauce (recipe follows)

Put 1 cup water in the bottom of a pressure cooker. Place the trivet inside and put your spaghetti squash on top.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 30 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Remove the squash and let cool on the counter for 15 minutes. Cut in half, spoon out the seeds in the middle, and discard the seeds. Using a fork and holding one half of the squash, pull shreds outward from the peel to make squash “spaghetti.” Repeat with the remaining half.
Place the squash in a bowl and add the sauce. Stir to coat well and serve.

note:

If your spaghetti squash is smaller than indicated above, decrease the cooking time by 10 minutes. If you like your spaghetti squash al dente, decrease the cooking time by 15 minutes.

5-ingredient dairy-free alfredo sauce

makes 3 cups

1 cup raw cashews

2 cups water

2 tablespoons unfortified nutritional yeast

2 teaspoons sea salt

3 garlic cloves

Place all the ingredients in a high-powered blender. Blend until everything is smooth and creamy and the sauce thickens and becomes steaming hot, about 8 minutes.

one-pot spaghetti with meat sauce

serves 6 to 8
I’ve been told that my marinara is the best in the world. It’s only half mine, though, as my mom used to make a similar spaghetti sauce. Now I make it for my own kids, but I’m able to cut the cooking time and the number of dirty dishes by doing it all in one pot and using my pressure cooker!

1 medium onion, diced

3 garlic cloves, minced

1 cup white button mushrooms, diced (optional)

1¼ pounds lean ground beef

1 tablespoon dried minced onion

2 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons dried basil

1 teaspoon sea salt

½ teaspoon dried thyme

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

8 ounces gluten- or grain-free pasta of choice

2 (15-ounce) cans organic tomato sauce

1 (15-ounce) can organic diced tomatoes

Preheat the pressure cooker using the SAUTE function. When the display panel reads HOT, add the diced onion, garlic, and mushrooms, if using. Dry-sauté until the vegetables begin to become translucent and stick to the bottom of the pan, about 5 minutes.
Add the beef and lightly brown, about 5 minutes, then add the onion, oregano, garlic powder, basil, salt, thyme, black pepper, and red pepper flakes. Stir and continue to cook the meat until well browned, about 3 minutes more.
Spread the mixture to cover the bottom of the cooker. Break the pasta into thirds, if long, and layer on top of the meat. Pour in the tomato sauce and place the diced tomatoes on top. Do not stir; if the sauce comes into contact with the bottom of the cooker, it can scorch.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 10 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the lid and stir. Serve warm.

eggplant parmesan

serve 4 to 6
This dish can be grain free depending on the pasta you use. I love Ancient Harvest brand, and their quinoa pasta is great in this dish. And yes, I know it’s unconventional to use pasta in eggplant parm! You can leave it out and serve with a small side salad.

1 medium-large eggplant, cut into bite-size pieces

1 egg, whisked till frothy

½ cup gluten-free panko bread crumbs

1 teaspoon garlic powder

1 teaspoon chopped fresh parsley

1 tablespoon extra-virgin olive oil

½ cup chicken or vegetable broth, homemade (this page) or store-bought

8 ounces gluten-free pasta of choice

1 (15-ounce) can organic tomato sauce

½ tablespoon dried minced onion

1½ teaspoons dried oregano

½ teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon sea salt

¼ teaspoon black pepper

1 cup freshly grated parmesan cheese, plus more for serving

½ cup fresh basil, for serving

Preheat the pressure cooker using the SAUTE function, then press the SAUTE button until the display panel reads MORE.
Toss the eggplant with the egg, then add the bread crumbs, garlic powder, and parsley. Toss to coat.
When the cooker display panel reads HOT, add the oil and eggplant. Brown the eggplant on one side, then flip over to brown on the other side, about 2 minutes on each side.
Add the broth and pasta on top of the eggplant layer. Then add the tomato sauce. Do not stir; if the sauce touches the bottom of the pressure cooker, there is a chance it could scorch. Add the onion, oregano, dried basil, thyme, salt, and pepper. Top with the cheese.
Place the lid on the cooker. Using the display panel, select the CANCEL button. Then press the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the cooker and stir. Serve warm with a fresh sprinkling of cheese and fresh basil.

summer shrimp scampi with zoodles and chickpeas

serves 4 to 6
Zucchini noodles, a.k.a. zoodles, are a brilliant way to lighten up the traditionally carb-heavy shrimp scampi with pasta. And it comes together in a flash. This dish has all the flavor you love, plus an extra dose of healthy veggies.

1½ to 2 pounds jumbo shrimp, shells removed and deveined

2 tablespoons ghee

5 garlic cloves, minced

½ cup chicken broth, homemade (this page) or store-bought

¾ teaspoon sea salt

⅛ teaspoon red pepper flakes

2 medium zucchini

½ cup cooked chickpeas, homemade (this page) or canned, rinsed and drained

½ cup chopped fresh parsley or basil

½ cup grape tomatoes, cut in half

2 tablespoons fresh lemon juice (optional)

Place the shrimp, ghee, garlic, broth, salt, and red pepper flakes in a pressure cooker.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 1 minute.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Spiralize the zucchini (I like mine thin so I use the 2 mm blade).
Open the cooker and place the shrimp in a bowl. Toss the shrimp with the zucchini, chickpeas, parsley, tomatoes, and lemon juice, if using. Use the broth left in the bottom of the cooker as dressing. Adjust seasoning to taste.

vegetable lasagna

serves 4 to 6
My lasagna recipe has evolved a lot over the years. It began as a jarred ragu mixture combined with ricotta, mozzarella, and pasta. Then I began substituting vegetables for the pasta and homemade sauce for the jarred. Eventually not even the cheese was left. We make it now with vegan cashew cheese, and you know what? We adjusted just fine! It’s different from traditional lasagna, but it’s so yummy and flavorful.

1 cup raw cashews

1 teaspoon sea salt

3 tablespoons water

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 (15-ounce) can organic diced tomatoes

1 tablespoon dried minced onion

½ cup fresh parsley or basil

½ teaspoon red pepper flakes

½ teaspoon dried basil

2 to 3 medium zucchini

2 cups chopped kale or spinach

Place the cashews, ½ teaspoon of the salt, the water, oil, and lemon juice in a high-powered blender and blend on high until the mixture resembles cream cheese. Transfer to a bowl.
Add the tomatoes, onion, parsley, red pepper flakes, dried basil, and remaining ½ teaspoon salt to the blender or a food processor. Pulse until combined.
Cut zucchini lengthwise into very thin slices to fit your 6-cup baking dish.
In a 6-cup baking dish that fits inside your pressure cooker, layer the ingredients. Begin with about one-fourth of the tomato sauce, then add one-fourth of the zucchini, one-fourth of the cashew mixture, and one-fourth of the kale. Repeat, making three more layers. Cover with foil.
Put 1 cup water in a pressure cooker. Place the trivet inside and put the dish of lasagna on top.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 10 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Remove the dish from the cooker and let the lasagna cool for 10 to 15 minutes before serving.

note:

If you have a nut allergy, replace the vegan cheese with ricotta.

skinny mac and no cheese

serves 4
Mac and cheese is always in demand at my house, and if you have kids, it probably is at yours, too. This no-cheese version’s surprise serving of carrots and clean ingredients, means you won’t mind your kids eating it as often as they want it.

2 cups water

⅓ cup diced carrot

¼ cup arrowroot powder

¼ cup unfortified nutritional yeast

1 tablespoon ghee

1½ teaspoons sea salt

8 ounces gluten- or grain-free elbow or shell pasta

Place the water, carrot, arrowroot powder, nutritional yeast, and ghee in a high-powered blender. Blend on medium-high until combined. The mixture will be very watery; that’s okay.
Transfer the mixture to a pressure cooker. Follow by placing the pasta on top.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL function, high pressure, and use the +/- buttons until the display reads 5 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot.
Open the cooker and serve.

sun-dried tomato and basil chickpea patties

serves 4
This is a surprising Mediterranean spin on the veggie burger, which I like to serve wrapped in butterhead lettuce and topped with a slice of juicy tomato.

2 cups cooked chickpeas, homemade (this page) or canned, rinsed and drained

1 egg

¼ cup fresh basil

1 tablespoon minced sun-dried tomatoes in olive oil

1 teaspoon sea salt

½ teaspoon dried oregano

Pinch of red pepper flakes

2 tablespoons extra-virgin olive oil

6 large leaves of butterhead lettuce

1 Roma (plum) tomato, sliced

Garlic Vinaigrette (recipe follows)

Place the chickpeas, egg, basil, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor and pulse 8 to 10 times. Transfer to a bowl and form 6 small patties.
Heat a skillet over medium heat and add the oil. Place the patties in the skillet without crowding; you may need to use 2 skillets or do it in 2 batches.
Cook the patties until lightly browned, about 5 minutes, then flip and cook for 3 more minutes on the other side.
Wrap each patty in a lettuce leaf and top with a tomato slice. Drizzle on some dressing and serve.

garlic vinaigrette

makes ¼ cup

3 large garlic cloves, minced

1½ teaspoons balsamic vinegar

¼ cup extra-virgin olive oil

Place all the ingredients in a jar and shake well.

10-minute turkey burgers

With sweet potato french fries, this page

serves 4 to 6
Yup, just 10 minutes! These lean burgers pack a stealthy dose of spinach, and you can serve them over a salad for a super-healthy meal or on grain-free buns for a more classic burger experience. If burgers mean ketchup to you, make the Homemade Ketchup (this page). However you have your burger, your taste buds will thank you.

1 pound ground turkey

1 egg

½ cup gluten-free old-fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra-virgin olive oil

Burger fixins’ of choice

Place the turkey, egg, oats, spinach, green onions, onion, salt, and pepper to taste in a bowl. Mix gently to combine. Form into 6 larger or 8 smaller patties.
Heat a skillet that has a lid over medium-high heat and add the oil. Place the patties in the skillet a few at a time; you may need to do this in 2 batches. Sauté the patties until lightly browned, about 5 minutes, then flip and cover with the lid, cooking an additional 3 minutes.
Serve topped with your favorite fixins’.