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Basil-parm crust pizza

Basil-parm crust pizza

DF, GF Low FODMAP

This powerhouse pizza recipe combines complex carbs, light proteins, greens and herbs making it a perfect pre-fuel or refuel snack.

Ingredients

Crust

  • 2 cups King Arthur GF Flour (Iron, calcium and vit. B)

  • 1 tsp baking powder

  • 1 tsp or more basil (immune support)

  • 1 tsp or more oregano (immune support)

  • 1 tsp of lemon zest (enzyme boost, vit c & post-digestion alkaline)

  • Sprinkle of crushed rosemary to taste (cleansing)

  • 3 eggs (easily digested protein)

  • 1 cup water mix with 1 tsp salt

  • ½ cup Parmesan cheese (calcium)

  • 2 tbsp olive oil (healthy fat)

Sauce

  • 2 tbsp organic tomato paste (vits c, a, k)

  • 15 oz can crushed tomatoes (plain or basil added) drained & blended

  • 1 tsp organic maple syrup (magnesium)

  • Splash of organic red wine vinegar

  • Salt/pepper to taste

  • 1 cup favorite cheeses to top (calcium)

Topping and garnish

  • Fresh basil

  • Fresh cress (multi-vitamin powerhouse! & if fresh adds a sharp peppery taste)

Preparation

Preheat oven 375 degrees

Crust

  1. Blend all dry ingredients in a bowl

  2. Repeat with wet ingredients in separate bowl

  3. Pour wet ingredients into flour/seasoning mixture & blend well

  4. Let develop for 10 minutes

  5. Gently transfer mixture to greased or parchment cookie or pizza sheet and spread evenly

  6. Place in oven until lightly golden

  7. Remove from oven and let set for 10 minutes

  8. Top with sauce

  9. Cover with cheese

  10. Place back in oven to complete melting

Remove from oven, sprinkle a handful of cress and basil greens on top and let set for few minutes

Slice, serve and enjoy!

Post practice nicecream

Post practice nicecream