Deliciously Simple: Dinner & Dessert with Nutrition Stripped

Today we’re celebrating the launch of McKel Hill’s first cookbook, Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple. Officially in stores today, #NScookbook is filled to the brim with whole-food, plant-based recipes, that are entirely free of processed foods. Her inspiring recipes and photographs demonstrate just how delicious and simple it can be to adopt a whole-food lifestyle. Read on for two straight-from-the-book recipes that McKel is sharing with us. 

NutritionStripped

Zucchini is a surprisingly chameleon like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts. This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from the blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together.

Zucchini Crust Pizza with Lemony Pea Pesto

ZUCCHINI PIZZA CRUST WITH LEMONY PEA PESTO 

*Serves 4

INGREDIENTS

3 cups finely grated zucchini
1 to 2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Lemony Pea Pesto (recipe follows)

Garnishes: arugula, grated fresh lemon zest, lemon juice, and freshly ground black pepper

DIRECTIONS

Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed.

Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.

Transfer the zucchini from the strainer to a nutmilk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste.

Stir to combine well.

Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500 ̊F. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick. Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.

Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.

LEMONY PEA PESTO

*Makes about 1.5 cups

INGREDIENTS

1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted (see page 42)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper

DIRECTIONS

Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container.

CHOCOLATE FUDGE PALETAS

CHOCOLATE FUDGE PALETAS

*Makes 6 Paletas

INGREDIENTS

1 cup light coconut milk
1/2 cup cocoa powder
3 tablespoons pure maple syrup
1 tablespoon instant espresso powder
2 avocados
Pinch of sea salt

DIRECTIONS

In a small saucepan, heat the coconut milk, cocoa powder, maple syrup, and instant espresso over medium heat, stirring to combine. Pour this mixture into a high-speed blender, add the avocado flesh and the salt, and blend until smooth. Adjust the salt and maple syrup to taste.

Pour the mixture into ice pop molds, leaving about a 1/4-inch space at the top. Place the mold covering on top, and gently slide a wooden ice pop stick into each opening. Freeze overnight. To serve, run the molds under hot water just enough to loosen the paletas and enjoy.


RELATED READS:

A Day in the Life of Nutritionist McKel Hills

10 Foods Nutritionist McKel Hill Always Keeps in Her Fridge


McKel Hill, MS, RD, LDN is an internationally known Registered Dietitian, wellness nutritionist and the creator of Nutrition Stripped, a guide to living whole and well. Visit her blog for nourishing recipes, advice on living the whole lifestyle, and for nutrition expertise and advice. She hosts supper clubs in Nashville seasonally, hosts workshops, retreats and cooking videos. The Nutrition Stripped cookbook is now available hereFollow McKel: InstagramFacebook, Twitter, and YouTube.

Join hundreds in the Nutrition Stripped Society: Summer edition to get this recipe and hundreds more when you join yearly or seasonally. We make meal planning a breeze! Sign up here!

Photos: Katie Newburn Photography

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