Tuesday, July 8

Sweet potato and kale pizza

Oh my god, you guys. I'm not even joking around when I say this but I think I've found my new healthy guilty pleasure. It's not a sweet--which I crave constantly--but it's a fill 'er up kind of meal and that can be just as pleasurable on those diet days when you feel like all you've eaten is grass.

I've been on the Advocare 24 Day Challenge for 17 days now and I feel a little sad. A) Because I hate diets. B) because I thought I'd be pumped to be changing my eating habits when I'm not. And C) Because I'm afraid I'm just going to go back to my meals of all cheese and laffy taffy.

I know I'm just in a funk since I'm so near the end, though. The thing with Advocare is that I have to really watch what I eat. Der--like all diet plans. We've been trying to find new recipes online and I think Pinterest has come to my rescue! I actually want to find more tasty meals like the one we just ate for dinner because it was THAT good. And if I can find similar meals like these, I can use them as a "cheat" meal and not feel as guilty. #winning

So as I mentioned, I found a recipe on Pinterest for sweet potato and kale pizza. And it goes something like this. 

1 large sweet potato
1 tbsp olive oil
1 onion, cut to your preference
1 cup kale, chopped
3 tbsp almond milk
1 tbsp fresh sage, chopped
1 prepared whole wheat pizza
1 cup Fontina cheese, shredded
Salt and pepper to taste

Preheat oven to 400 degrees. Fork the sweet potato several times, place on baking sheet, and roast for about 40-45 minutes. 

While that's cooking, heat the oil in a pan on low and add your onions, cooking them to carmalization--about 30-45 minutes. Add kale to the pan and cook just long enough until it looks wilted. Remove from heat and add salt and pepper as needed. 

Once sweet potato is done, peel it and mash in a bowl with milk, sage, and more salt (if needed). Spread mixture onto the pizza crust like you would with marinara. 

Sprinkle a skim portion of cheese on top. Add the onion/kale mixture evenly on top of that and your done! We added another layer of cheese on the very top and baked it for about 15-17 minutes. 

We ended up using 2 medium sized sweet potatoes and that's why we cooked it a little longer than normal because it was extra thick. We also used fat free/light, shredded mozzarella cheese instead of fontina. 

If you wanted to make this even healthier, google cauliflower pizza crusts and substitute that for the whole wheat pizza. We had some in the fridge but it's for another recipe. I'll definitely use the cauliflower next time!!

1 comment:

  1. this actually looks amazing! sweet potatoes, kale, and pizza are the best- especially when they're all combined! YUM!