It’s been a pretty wonderful day, let me tell you that. The day started off with a sudden decision in response to freshncrunchy‘s courageous move to post her blog live on instagram. It was about 530am, and I shuffled through the blankets to grab my phone (which I realized was at the foot of the bed, on the floor- as I am now trying to make an effort to decrease the EMF influences in my life)- to quickly check Instagram. Why not right, what else do you do at 530am when you are suddenly awoken. So, I have been pondering whether or not to post the blog, live, and tell everyone about it for the past week- but couldn’t get over the fact that it wasn’t ready…. it wasn’t perfect. But in the middle of this obscene hour, I think (thanks heavens) my judgmental brain was off and my instinctual brain was on at full throttle. So, with a couple words and a few touches of my fingertips, I had shared my blog with the Instagram-world, just like that.
By the time I woke up at 730am, I had already received an over-whelming amount of love and support from people. I was shocked! Honestly. I really didn’t know what to expect and how people were going to respond. It’s a pretty daunting concept to face. Putting your thoughts out there. Allowing people that you have known since you were a little girl to read them. What if they thought I had changed for the worse? What if they thought I was a bad writer? What if they thought I was pathetic? What if? what if, what if, what if? (this is what happens in my brain in the normal hours of the day).
That’s the thing about judgement though. So much of the time, the judgement you feel is a reflection of your own. Ok, fair enough- there is a possibility that there is someone out there that may have decided that they didn’t think my blog was good, that my writing wasn’t entertaining or educational, and it was a waste of time. But, that’s O.K. With exposure and vulnerability comes fear and sometimes criticism. I’m okay with that now (kind of- depends on when you ask me)
SO! The blog. After the support from instagram I sat in class all day, kicking myself because I didn’t bring my laptop to class (it’s a daily battle, due to weight restraints I ask myself the same question every morning- do I bring my water bottle and protect the planet or do I bring my laptop and support my procrastinating talents in class). Today was one of the days where I chose environment over procrastination. Which is wonderful, except I had to wait to the end of class to run home and get on FaceBook to post my blog! I was pretty excited. There were so many people I started thinking of that didn’t have Instagram that I was truly interested in seeing and hearing a) if they looked at it b) responded and c) liked it.
and ITS UP!
The day went on. Jan Elgar (my mother, for those of you who do not know) decided to grace us with her presence, once again- here in Vancouver (rainy Vancouver). Just a brief one day visit (she tends to do this, spontaneously, might I add), I grabbed her from the airport and we quickly made the collective decision to go to Cactus Club on English Bay to celebrate her birthday (again?) and her presence (yes mother, I know you are reading- and you know that we love to have you here, I am only partially joking in these sarcasms;))
So, how does food enter this blog post? Well, my mum and I found us waiting at our table for a few minutes (15-20), and as per usual, we were quite hungry (if you read the previous blog on the 4 bean chili you may find this portion quite comical)- and slightly hypoglycemic. Because of this, we couldn’t seem to have a very civil conversation and spent most of the time waiting, staring at our phones waiting to hear back from Sam, Paulina and Alyson who were late to join us. That’s the thing about blood sugar, if it’s just you experiencing it, and you are by yourself, you can attempt (and usually successfully) confine you’re feeling of impatience, lack of control and anger to yourself. If there’s two of you, and you are meant to be conversing- that’s just a recipe for an argument. Anyways- I suggested we order the goat cheese, feta flat bread while we were waiting. My mum seemed to be more involved with the wine list, so I went ahead with my decision, happily and hungrily.
The flatbread was delicious. I definitely recommend it. I unfortunately didn’t take a picture of it (by the time it made it to the table- so did Sam Elgar and you can only guess how long it lasted on it’s plate). However, as soon as it reached the table, it reminded me so much of the pizza that Rachel (one of my bestie’s from nutrition school) and I made on our first night in Victoria.
Chloe Pizza Extravaganza (originally inspired my Alicia Silverstone’s “The Kind Diet” ‘ Raddichio Pizza with Truffle Oil’
There are several versions to this pizza- you can really go any way you want. I didn’t make the pizza dough in this specific pizza, but I promise- there will be a recipe on how to make you own pizza dough VERY SOON- as I am pretty excited about it, and also cannot accept that I am going to write a post on a food blog about pizza, without making my own pizza dough.
I hope these directions are not too confusing- I just get very excited and I don’t want to be strict on the instructions because to me, the point of pizzas are to be fun and experiment, and they rarely come out less than half delicious!
Here’s a few pictures of the creations in Victoria!
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- 2 pizza doughs (opt for a gluten free option)
- 1 radicchio head, chopped
- 1 cup of cherry tomatoes, chopped
- goat cheese (loving the salt spring island goat cheese chevre herbed flavour)
- 2 tablespoons balsamic vinegar (a reduction is good to drizzle on top)
- 2 tablespoons olive oil (to brush the pizza dough before cooking and to drizzle on top)
- 2 cups arugula
- 1 red onion, sliced
- 2 avocados
- 1 cup organic greek yogurt (or coconut yogurt)
- This recipe will make two pizza’s- you can always choose to make one and just omit the radicchio
- First, depending on what pizza crusts you buy, you will either have to cook them first separately or not (some are bought half-baked). The great thing about these pizza’s are they are cooked before hand and then the ingredients are added at the end and just slightly cooked- so there is less cheese and sauce and therefore better for you!! (Don’t worry they are still DELICIOUS)
- You can either cook the pizza crusts fully and add cooked or raw toppings on top, or bake the crusts half-way, add the toppings and then cook for another 10 minutes on 450 degrees. With the radicchio I like do bake it for 10 minutes, with the arugula, I like to bake the cherry tomatoes ahead of time and then add the: avocado cream, baked tomatoes, caramelized onions and goat cheese, separately. Your choice
- Once the pizza crusts are cooked, combine the avocado and yogurt into a bowl and mix together to create a smooth texture (like a avocado cream paste). Generously cover the crusts with this cream
- From there, your options are endless! I like to chop up raw radicchio, and scatter it on top of the avocado cream. Then I usually add raw cherry tomatoes that have been halved (OR you can slightly bake them in the oven with olive oil)
- The other option is with the onions. You can either chop up a raw red onion and top the pizza with it, or sliced the onion and caramelize the onions with some butter, which you will then use as a topping
- The final topping is the goat cheese, which is quite soft so you can just add as much as you want. Dress the top of the pizza with fresh, raw, organic arugula
- Drizzle with First-pressed organic olive oil and balsamic. Cut, and serve! Amazing! It will not disappoint.
- I hope these directions are not too confusing- I just get very excited and I don’t want to be strict on the instructions because to me, the point of pizzas are to be fun and experiment, and they rarely come out less than half delicious
- Here’s a few pictures of the creations in Victoria