Life Changing Pizza Crust

 

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🍕 The Protein-Packed Pizza Crust That Changed My Lunch Game

If you’ve ever been stuck in that tug-of-war between wanting to eat clean and wanting something that actually tastes amazing, you’re not alone.  I believe food should heal your body, support your mood, and still feel like a treat. This recipe does exactly that — a light, crispy, protein-rich pizza crust made entirely from egg whites that gives you all the comfort of pizza without the crash that comes from ultra-processed ingredients.

Whether you’re rebuilding your health, balancing blood sugar, or just trying to find satisfying ways to stay on track, this crust is a total win. It’s simple, high in protein, and feels like you’re eating something indulgent — except your body will actually thank you for it later.

Each crust comes in at only 70 calories, with zero carbs, zero fat, zero fiber, and 13 grams of protein. No gluten, no grains, no mystery powders — just real food that tastes incredible.

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🍳 Egg White Pizza Crust Recipe

Ingredients (makes 2 crusts):

   •   1 cup egg whites

   •   1 teaspoon baking powder

   •   Dash of onion powder

   •   Dash of garlic powder

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat together the egg whites, baking powder, and seasonings using a hand mixer until stiff peaks form.

3. Divide the mixture into two pizza rounds on the parchment paper.

4. Bake for 10–15 minutes, or until lightly browned and set.

5. Remove from the oven and top with your favorite sauce, vegetables, and cheese. (I love bell peppers, mushrooms, onions, and a little pineapple.)

6. Return to the oven and bake for another 10 minutes, or until the veggies have softened and the cheese is melted and bubbly.

That’s it! Slice it up, take a bite, and enjoy pizza night without the blood sugar rollercoaster.

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🍅 Bonus: Homemade Roasted Tomato Sauce

If you want to skip the added sugars and preservatives in store-bought sauces, this simple homemade version adds rich, natural flavor and color to your pizza.

Ingredients:

   •   Diced tomatoes

   •   Chopped onions

   •   Sliced carrots

   •   Diced jalapeño (optional, for a little heat)

   •   Chopped garlic

   •   Drizzle of olive oil

   •   Handful of fresh basil leaves

Instructions:

1. Toss the tomatoes, onions, carrots, jalapeño, and garlic in olive oil.

2. Spread them on a baking sheet and roast at 425°F for one hour.

3. Remove from the oven and blend until smooth with the fresh basil.

You’ll end up with a sauce that tastes like it came from an Italian café — bursting with sweetness and depth, but made from simple, real ingredients.  Enjoy ☺️ 

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💪 This crust is the perfect bridge between healing and satisfaction. It’s made from real, whole ingredients, delivers a strong protein boost, and leaves you feeling full, focused, and balanced.

For those in recovery from ultra-processed food dependency, recipes like this are more than just a meal — they’re a reminder that you can enjoy comfort foods again, without giving up your progress or your peace of mind.

So grab your whisk, whip up that crust, and make pizza night something your body and brain can both celebrate.

Tuna Fish Bread

 

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   I know it sounds weird, but this is one of those things where you have to try it before you judge (…or at-least that was the case for me).  These viral recipes can seem so crazy, but then they prove you wrong every time…well, not every time.  This is a protein powerhouse.  Each of these two servings are only 250 calories per loaf, with FORTY grams of protein.  I topped mine with Hummus (try my famous Healthy Hummus), Dill Pickles, Tomatoes, and Purple Onion, but you do you dawg!  Just make sure to give this one a try, super filling and sticks around for several hours.😋

Ingredients for 2 loaves~

2 cans water packed Tuna

2 Jumbo or Extra Large Eggs

1 teaspoon Baking Powder

Thinly sliced Purple Onion

      Add Tuna, Eggs and Baking Powder to Magic Bullet or Blender and whip til smooth and well incorporated.  Pour into two 2 cup greased Pyrex flat bottom dishes, top with Purple Onion, and sit on baking sheet and bake at 350 for 40 minutes or when top springs back.  Remove and rest for at-least 10 minutes to allow the eggs to finish cooking and set up.  Top as desired, or slice in half and use as bread.  Enjoy 😉 

Apple Brussels Protein Skillet

 

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     Sometimes the best recipes come from friends, and this one was inspired by my friend Becca, who first shared her simple idea of pairing turkey, black beans, and apples. I loved the flavor combo so much that I gave it a Real Food Recovery twist — adding Brussels sprouts, onion, garlic, and spices — to create a high-protein, high-flavor one-skillet meal that comes together in under an hour.

With lean ground turkey, hearty Brussels sprouts, sweet apples, and fiber-rich black beans, this dish is a weeknight winner. Even better? Because the turkey is so lean, there’s no messy draining required, and the leftovers last up to a full week in the fridge — making it ideal for meal prep.

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Nutrition at a Glance (per serving)

   •   Calories: 340

   •   Carbs: 44g

   •   Fiber: 10g

   •   Net Carbs: 34g

   •   Protein: 40g

   •   Fat: 1g

   •   Servings: 4

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Ingredients

   •   1 lb 99% lean ground turkey

   •   1 medium onion, chopped

   •   12 oz Brussels sprouts, sliced

   •   1 Tbsp garlic, chopped

   •   Dash of cayenne (optional)

   •   1 (15 oz) can black beans, drained and rinsed

   •   2 medium apples, chopped

   •   Seasonings to taste (salt, pepper, or your favorite spice blend)

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Instructions

1. Heat a large skillet over medium-high heat. Add the turkey, onion, Brussels sprouts, garlic, and cayenne. Cook until the turkey is browned and vegetables are softened. (No draining needed — thank you lean turkey!)

2. Stir in the black beans and apples. Cook for 3–5 minutes, until heated through and apples reach your preferred softness.

3. Taste and adjust seasonings as desired.

4. Divide into 4 equal portions. Serve immediately or store in airtight containers in the fridge for up to 7 days.

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Pro Tips

   •   Make it your own: Try topping with cilantro, a squeeze of lime, or a drizzle of hot sauce or salsa.

   •   Meal prep win: This dish reheats beautifully and travels well for lunches.

   •   Flavor boost: A sprinkle of smoked paprika or cumin gives it a deeper, savory edge.

Steakhouse Flavor Indoors

 

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     Just because it’s cold outside doesn’t mean you have to give up steak night! Follow along as I show you how to make the perfect medium-rare steak indoors—no grill required…you can thank me later (or now is good) 😌 

Ingredients:

Steak

Salt (or seasoning of choice)

Pepper

Aluminum Foil

Wire Rack

Baking Pan

Step 1 – Prep:

Start by taking your Steak out of the fridge about 20 minutes before cooking. This helps it cook evenly. Then, pat it dry with paper towels—this is a little chef’s trick that gives you that beautiful crust.

Step 2 – Seasoning:

Now, keep it simple. All you need is a good sprinkle of coarse salt and cracked black pepper. That’s it. No bottles, no marinades full of additives—real food, real flavor.  (If you have never tried it with just Salt and Pepper, it’s a must try)

Step 3 – Broiling:

Set your oven to high broil and move the rack so it’s about six inches from the top.  (Moving your rack is optional, I have mine in the middle where it usually is and it works better for me that way, but you do you dawg).  Place your Steak on a broiler pan or a wire rack over a baking sheet that has been covered in aluminum foil, leaving extra tails on each side. Broil for 7–8 minutes on one side, flip, then 7–8 minutes on the other side. That’s the sweet spot for a perfect medium rare.  If your Steak is less than 1-1.5’’, you might want to reduce the broil time.

Step 4 – Resting & Finishing:

When it comes out, resist the urge to cut right in! Let it rest under foil for about 5 minutes so the juices can redistribute.  This is where your “Foil Tails” come in handy.  Not only does the foil keep your pan clean, you can just fold up your tails over the Steak and let it rest in place.  And if you want that Steakhouse touch, add a little pat of butter or herb butter right on top while it’s still hot.  I don’t typically do this because I don’t need the extra fat or flavor, I find a good quality Steak has enough of that on it’s own.

Step 5 – Value Adds:

This works best with Steaks about 1 to 1 ½ inches thick. And if you’re on a budget, cuts like sirloin or flat iron are affordable and taste incredible cooked this way.

So the next time it’s too chilly to grill, remember—your oven broiler can give you Steakhouse results right at home. Pair it with a side of roasted veggies or a winter salad, and you’ve got a meal that’s simple, delicious, and all real food.  Enjoy 😉