65 And Older Recipies

Good Eats

April 20, 2018

Good Eating

I have to admit, I’m not the greatest cook in the world at the age of 65.  I loved to cook when the kids were young and there were parties, picnics and family gatherings to attend.  I have a large family and cooking for 40 people was a challenge but we always had a good time.  Now, it’s just me and my son, so traditional family dinners exist of prepared food you can stick in the microwave and heat up.  Given the fact that I have Gastroparesis, I have to be careful that what I eat will digest easily and not cause acid reflux.  I hate food shopping because when you are only cooking for two people, it’s hard to determine what to buy and how much to buy, so I did my research and now I am really excited and am learning a new way of cooking.  Who knew?  I do know that as we age, our bodies process food differently.  The way we eat when we are older will play a big part in how we age.  I intend to age gracefully and in good health.  I want to be one of those women who is 81 and able to practice Yoga with ease.

I’m sharing my cooking accomplishment for those LA65’ers who may want to try a recipe or two.

fresh mizuna

Baby Mizuna

I’m going to start with a pizza recipe called Socca Pizza.  It’s actually a non-pizza pizza because it’s made from garbanzo bean flour.  Yes, that’s right.  Bob’s Red Mill Flour Garbanzo bean can be found in your local grocery store.  I shop at the Farmer’s market and buy mine from an organic farm.  It’s packed with protein and the topping for the pizza is  Baby Mizuna (see picture).  Adding greens for extra measure.

Tomato sauce is replaced with hummus, roasted carrots and fingerling potatoes.  I was surprised how easy it was to make this recipe.  You need 4 tablespoons of olive oil and salt and pepper!  How easy is that?  As far as cooking supplies, you need one baking sheet, a microplane, large oven-safe nonstick skillet and a food processor.  These are must-haves for your kitchen.  I find it saves a lot of time for food preparation. 

I gather all the ingredients and place them in the order I’m going to prepare them.  Chop the vegetables first because it takes the longest to slice.  You may want to use a large kitchen knife, it’s easy to handle and slices neatly.  Next, pour yourself a nice glass of wine and sip while you cook, taking time to enjoy the process and your glass of wine.  It’s like painting a picture except the canvas is your kitchen counter. 

From the time I began the prep and cook and serve took about 35 minutes. This recipe serves two people.  I think I will use cherry tomatoes sliced in half and Kalamata olives when I make this recipe again.  Kalamata olives are picked when they are ripe and have more meat to them than a regular olive.  You can experiment with the recipe, adding vegetables that you like and it’s packed full of protein.  

When the non-pizza is finished, it looks like the picture below.  My son and I loved the taste and it was filling but you won’t feel full or bloated afterward. 

If you like this recipe, I’m happy to share it with you.  Fill out the contact form below and I will send you instructions to make your own non-pizza recipe!  The wine, you have choose yourself 🙂

Thanks for reading my post!

non-pizza pizza

 

 

 

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