I’m waiting for a few of my favorite herbs to flower in my garden, so in the meantime I thought I’d share with you my recent obsession with lemon thyme. If you like both lemon and thyme, the beautiful variegated leaves of this plant will delight you in a variety of recipes. I picked up my lemon thyme at a local nursery and gave it a sunny spot to grow in my front yard. It’s as happy as can be, and I add its minced leaves to my cooking any chance I get. Lemon thyme tastes great in all kids of savory dishes including meats, grains, eggs, breads and soups.
I loosely follow the Primal Blueprint, an offshoot of the Paleo Diet. Buzzwords aside, I essentially don’t eat grain, high starch veggies and I consume little sugar (you can pry my honey jar from my cold, dead hands). I eat a lot of green veggies, meat, dairy and good fats. Another way to look at it is that I don’t really eat anything that comes from a package (except for the quart of grass-fed heavy cream I take in each week, yum!). I’m not mega strict, though. I eat a lot more fruit than most who follow paleo/primal diets. Also, once a week my partner and I treat ourselves to a non-primal dinner date (usually pretty healthy still: sushi, thai, or grass fed burgers).
I have a high insulin resistance, which in short means that I can eat whatever I want and I wont see any fluctuation in my weight. So, I certainly don’t eat this way with any goal in mind other than health (although a more lean body has been a nice side effect). My partner, on the other hand, does have his battles with weight and has seen an incredible and rather fast weight loss through eating this diet and exercising regularly.
I have been eating this way for around a year, and the difference is vast. I have a ton of energy, my emotions are stable and I just feel great. The only downside is the longer I eat this way, the less tolerance I have for those “trouble” foods. I just can’t eat grain like I used to, and sometimes I just want to pig out on tempura and not get a belly ache.
Paleo Pizza Crust
No-grain baking can be less-than-satisfying, but this paleo pizza crust does wonders for a grain craving. It’s almond flour based, my personal favorite when it comes to grain-free baking.
Preheat oven to 350 degrees. Grease a cookie sheet and set aside. The original recipe calls for baking powder, but you may omit this by simply beating the eggs until bubbly.
Mince your fresh herbs and mix well with almond flour and a pinch of salt. Melt your butter or oil (I used coconut) and add to your almond/herb mix along with your beaten eggs.
Mix well until dough forms a ball. If it seems a bit sticky, add a little more almond flour. When you touch the dough with your fingers, it shouldn’t stick.
Spread dough out onto cookie sheet into desired shape. Prick the dough with a fork to limit air bubbles. Bake in a 350 Degree oven for 20 minutes, checking regularly to pop any air bubbles.
Finish your pizza however you’d like. This time, I made a quick red sauce, covered with mozzarella and topped it off with turkey sausage, broccoli, kale and green onions. I’ve even layered this crust with cream cheese, smoked salmon, parmesan and asparagus. The possibility are endless!
I hardly caught a picture of the last piece before it was gone!
Despite your dietary choices, this easy and tasty pizza crust is certainly worth a try. And lemon thyme is certainly worth growing for inclusion in your cooking. If you’re growing lemon thyme, share your favorite recipe below!