Ok, I'm going to be vulnerable here and admit, I am addicted to the recipe I am about to share....like, the second this pops in my head, it's craving in motion and in to the kitchen I go. If you are a lover of Italian food like I am, and have found yourself feeling a bit left out or just haven't enjoyed the taste of anything, let me change your mind and fill your heart (and belly) with joy again!
Yoga mat choices can be one of the trickiest things to discover along our yoga journey because there isn’t just one! There are hundreds! Ok, maybe not that many, but it can certainly feel that way as we search. When I first began practicing, I used a Gaia mat I purchased from Target, and it worked. For about 3 months at a time that is, until it would fall apart even with a Yogitoes on top of it so I didn’t slip and slide while I practiced in a 100 degree room. After my 4th mat purchase, I came home to a Mother’s Day gift that was pretty O’Mazing! My husband and kids had gotten me a Manduka Pro and I was elated! Even though it was heavy, I was happy, because I knew I finally had a mat that wouldn’t crumble underneath my feet.
One of the things I find myself missing the most sometimes is bread. Whether it be to soak up spaghetti sauce or as the base for a pizza, there is just something comforting about it. Even when we ate gluten free grains and things that contained eggs, there wasn’t a specific flat bread I fell in love with. They were all lacking a certain depth of flavor and more than anything else, a good texture. That was until the day I stumbled across this recipe!
We have tried tons of grain free recipes while trying to make them egg free too with not a whole lot of success (or flavor), so when I found this recipe from Primally Inspired www.primallyinspired.com/grain-free-pizza-crust-paleo/ I was elated! We of course skip the dairy that is an option and easily sub out the egg it calls for with flax seed. We add in the Italian seasoning and most often times double the recipe. We loved it so much that one night I was inspired to just make it alone as a flat bread to go with our grain and dairy free lasagna I was making. Talk about heaven! This turned out so good that you can even use it to dip into olive oil and balsamic vinegar or mozzarella sauce. It is soft on the inside yet chewy on the outside, it holds up well for pizza and is wonderful alone.
Mary O'Meara -