My goodness, just wanted to start by saying thank you to everyone who shared and commented on Monday night’s post about Oprah and the Golden Globes. Clearly, people had a lot to say about it, so thank you for voicing your opinions! I love the healthy dialogue and reading everyone’s perspectives and thoughts about such an emotionally-charged issue. So if you didn’t get a chance to check it out, here’s the link!
After all the hoopla on Monday night, I decided to download Oprah’s book (What I Know for Sure) on my 30 day free trial of Audible, so I’m excited to take a listen and if you want, you can too, and we’ll discuss later 🙂
ANYWHO. After this past weekend, I was craving something sweet.
I mean, my sweet tooth was off the richter.
And this time, all I wanted was one of those giant sugar cookie pizzas of my youth. You know the type – the cream cheese frosting, and the cookie crust so thick you had to use a pizza cutter?
Well, I decided to put my own Specific Carb Diet spin on it, and create something just as delectable and special.
Enter: my PB & J Fruit Pizza!
A spectacular grain-and-sugar-free cookie base, topped with an almond butter and banana frosting, with a strawberry drizzle!
And it’s Grain and Gluten Free, and Specific Carb Diet friendly with a Vegan option!
Here’s what you need: (Serves 4)
2 Tbsp almond butter (or your favorite nut butter — or Nutella if that’s your jam)
1 small, very ripe banana
Any fruit you want!
1 kiwi, sliced
4 strawberries, sliced
1/2 a mango, diced
1 cup frozen strawberries, thawed
Preheat oven to 400 degrees.
Mix your crust ingredients.
Place sticky dough on a parchment paper-lined baking sheet. Place another sheet on top and “smoosh” it out to form a circle. You will want it thin, but not too thin.
Bake with the top paper on for about 15-20 minutes. You will smell when it is done.
Meanwhile, make your frosting by putting your almond butter, cinnamon and banana in the food processor. Pulse until creamy, scraping the sides once. Set aside.
Rinse your food processor, and put your strawberries into the food processor. Blend until you get a “drizzly” consistency.
Finally, prep your fruit toppers.
When the crust is cooled, frost it with the almond butter mixture, leaving about a 1 cm border.
Decorate with the fruit slices as artistically as your heart desires!
Drizzle liberally with the strawberry glaze and enjoy!
I mean, what can I say. This was a treat for my taste buds. First of all, you eat with your eyes first, and my mouth started watering the minute I saw this beaut. All the different colors – the reds, yellow, green, purple – they jumped off the plate. So gorgeous.
And the flavors were outrageous. Growing up, I loved your classic PB & J sandwich – you know the type. Jif Peanut Butter, Smucker’s strawberry jelly and the nutritional kingpin: white bread.
Well this brought me right back to that nostalgic flavor combo. But this time, it had the beautiful nuttiness from the crust and the deep warmth of the cinnamon, highlighted by the pop of bright sweetness in the strawberry drizzle!
And the textures were so fabulous. You could actually pick up the crust like a slice of pizza! It was chewy and a little crunchy on the edges. And you had that sticky goodness from the almond butter and banana frosting, and then the juicy freshness from the mango.
This definitely brightened up my day!
What are some of your nostalgic food flavors? Dunkaroos? Gushers? Froot Loops?
Alright, that’s all for now. See you tomorrow for programming as usual!
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***
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