WIAW: Mexican Socca Pizza

Hey guys! Am I the only one that can’t believe it’s already Wednesday? Seems like just yesterday I was getting lost in the woods! Ugh! I really want to try the trails again…maybe I’ll take a bag of breadcrumbs with me this time? 😉

Well, if it’s really Wednesday, then it’s really time for another edition of What I Ate Wednesday!

Have you checked out the weekly link party over at Peas & Crayons? It’s so exciting to see it grow each week with new link ups! If you get a chance, definitely take the time to hop on over there and drool over some food porn!

Alrighty, here goes!

Breakfast (7:45am)
Whole wheat bagel thin topped with Trader Joe’s PB cream cheese,
2 microwaved egg whites + a splash of almond milk,
1/2 a nanner and cinnamon
(un-pictured 1/2 caf black coffee)

I seriously debated getting this the other day…hesitantly, I put back the basil white bean hummus as I thought to myself, “This better be good!”…best.decision.ever!

All wrapped up and ready for the drive to work since I can’t seem to be on time this week!

Don’t forget the vita gummies!

Oh yeah, and I don’t think they allow monkey slippers at the hospital…unless your a patient! 😉

2 cups a the day…the only way to survive the subarctic temps in a hospital!

Lunch (12:00)
Salad of mixed baby greens, zucchini strips, carrots, celery, and some hidden tomatoes topped with a crumbled Edamame Millet Burger (all gone…so sad!)

Organic gala apple & a dark chocolate Adora disk

Pre-workout Snack (4:30)
More blueberry action with 1/2 a Blueberry Muffin Larabar

Christin and I tried these “together” via Twitter yesterday…both of us expected a bit more of a blueberry PUNCH but regardless, we decided it was still tasty and definitely worth buying again!

Have you tried the newest Larabar flavor?

And lots of this! I found my old 32oz Camelbak bottle when I was unpacking. Since I’ve been using it, my water consumption has gone waaaaay up! Yay!

And now, for dinner!

Dinner (7:30pm)
Personal-size Mexican Socca Pizza

Mexican Socca Pizza: (makes 1 single serving pizza)

  • 1/4 cup chickpea flour
  • 1/2 cup water
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon Ms. Dash crack Southwestern Chipotle Seasoning blend
  • pepper, to taste

1. Whisk together all ingredients in a small bowl and break up any lumps.
2. Pour batter into a greased 8 inch oven-proof skillet (10 if you want a SUPER thin               crust) and cook for 12-15 minutes.
3. Top with 2 tablespoons of your favorite salsa. I’m pretty loyal to this brand (I love the        low sodium…not many salsas out there with stats like that!)
4. Add your pizza toppings.
5. Place skillet in oven under low-medium broil until warmed through.

I topped my pie with sliced zucchini, Soyrizo, sweet mini peppers, onions, diced heirloom tomato, and Daiya cheddar, garnished with fresh cilantro.

I’ve been wanting to try Soyrizo for a while now. I found this brand at Wal-Mart and I LOVE it! The flavors are spot on and you can’t even tell it’s not real meat!

Sliced and served alongside some cheezy kale chips!

Super simple and oh so tasty!

Spray washed/dried kale leaves with cooking spray, sprinkle with nutritional yeast and pop in a 350° oven for about 6-8 minutes or until crispy.

Have you tried kale chips before?
I’ll admit that the first time I tried them, I wasn’t a fan, but only because I didn’t realize that I cooked mine for too long…FYI, burnt kale leaves taste like freshly mown grass! 😕

Best thing you ate today?
I thought breakfast was fabulous, but dinner reigns supreme this time!

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54 Responses to WIAW: Mexican Socca Pizza

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