After two days of nutrition conferencing, I was all tired out. I decided that instead of driving the three hours up to my cottage for some peace and quiet, I would leave my computer and car at home and ride my bike uptown to my parents' house for a little two day stay-cation.
I moved out of my parents house in August of 1999 when I was 19, shortly after returning from my solo European adventure, just before I began university. On the drive downtown to my new apartment for what was going to be my first night in my own home all by myself, my mom started getting all weepy. "You don't have to stay there yet", she said. And so we dropped off my last load of belongings, and then got back in the car for one last night at my parents house.
Despite them only living about 20 minutes away ( 40 by bicycle) it is rare that I stay over there these days. I go there often for dinner or to do my laundry (washer AND dryer), and sometimes just to watch TV. It is seriously like hanging out at a resort. Between the TV, the air conditioning on the really hot summer nights, the sweet little swimming pool, washer and dryer, bathtub, great big kitchen and a fridge full of fresh food, and the real clincher, a dishwasher, it is luxe at its' best.
As my dad was out of town, I decided to keep my mom company and we I indulged in some seriously good food. I love making healthy meals for us- she lets me make whatever I want, loves eating whatever I makes, and always does the clean-up. Perfect combo.
On our first night we were both tired- me from the Nutrition Conference and my mom from the day she had spent at a pottery conference so I kept it simple with great big salads.
Mixed greens, lightly steamed sweet potato, broccoli, and asparagus, fresh cucumber, tomatoes and chopped cilantro topped with a sprinkle of hemp seeds and dressed with a mix of balsamic, flax oil and a little maple dijon mustard- which we enjoyed outside on the back deck.
Sunday night's dinner was a little more involved. We had spent the morning on a three hour bike ride through the local parks and along the Don River and the afternoon lazying in the sunshine. For dinner I cooked up delicious gluten-free pizza with a buckwheat crust and a side of green beans tossed with flax oil and balsamic vinegar.
It was the perfect staycation!
- Gluten-Free Buckwheat Pizza Crust
- ½ cup brown rice flour
- ½ cup buckwheat flour (I ground ½ cup of toasted buckwheat in the coffee grinder)
- ¼ cup flax meal
- ¼ cup arrowroot starch
- 1 tsp honey
- ¼ cup olive oil
- ¼ cup water (or as needed for desired doughyness)
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp herbs of choice
- A layer of basil mixed with olive oil, and garlic then onions, artichoke hearts, sun-dried tomatoes, zucchini, sweet potato (sliced with a veggie peeler), onion, lightly steamed broccoli, lightly steamed asparagus, grated carrots and a sprinkle of goat milk cheddar.
- Additional ideas: tomato sauce, raw tomatoes, kale, spinach, arugula, mushrooms, olives, bell peppers, soft goat’s cheese or feta, hot peppers etc.
- Preheat oven to 350.
- Mix dry ingredients together thoroughly including salt and herbs
- Add olive oil and honey and mix.
- Add water slowly until desired consistency is reached. Dough should stick together if you cup it in your hands.
- Remove from mix bowl and plunk onto a sheet of parchment paper. Add another sheet over top and roll out the dough with a rolling pin- to about ¼ inch thickness.
- Place parchment paper onto cookie shee.t or pizza pan and bake for 15-20 minutes until feels slightly dry
- In the meantime, wash and chop veggies (and you may want to steam some of the tougher ones
- Remove pizza crust from oven and layer on the good stuff.
- Return to oven for another 15-20 minutes.
- Remove from oven, slide onto a cutting board and cut into pieces with a sharp knife.