gluten-free calzones

In the process of contemplating my reentry to blogging, I thought, "What do I do WELL, LOVE and I do OFTEN enough for this to make sense?" The answer came simply: cooking. So may be aware that I have a small "business," if it can be called that at this time, that has much to do with food. Muffins, actually. I make a gluten-free, vegan, nutrient dense muffin that consists of bananas, goji berries, and pepita seeds (for those of you unfamiliar with pepitas, they are pumpkin seeds).

Oh, sorry. I am back now. I just went into the bathroom to check in our our youngest to find the lovely water logged floor from her washing the carrot she just pulled from the ground for her calzone tonight. Geez! As I asked her to clean it up, and I finished for her, as she is only three, I said to myself, "Well, this floor needed to be cleaned." That's the story of my responses these days.

Nevertheless, back to the food. I have been working to simplify my life when it comes to food and meals, and although I am no where near getting, I believe this week I have a much better system. I downloaded the web version of Google Calendar onto my iPhone so that I can view multiple calendars. Then, I created a Menu Plan calendar and planned our meals for a week. Thanks Fly Lady for encouraging me daily with asking me "What's for dinner?"

Today is Calzone Day. This is a new venture for me. I have committed to trying new things in the arena of dinner meals, as I feel confident with breakfast options and a little limited with supper choices. I have recently been asked to make meals for a few families and am undertaking one at this time, so I need to expand my menu. (This is the beauty of progress, not perfections. I can learn as I go, today... one day at a time).

Nicole Hunn has a great Calzone Recipe and offers a really solid pizza crust recipe to follow for these little babies. Now, all this is not JUST about food for me. We are very specific about our food. We buy mostly organic. We buy gluten-free. We make most of what we eat from scratch. We eat food that nourishes the body and has as much goodness put into it from the people's hands that work the land to our table. So... in the spirit of these principles, here is what our meal looks like.

We used Pamela's Amazing Wheat free and Gluten-Free Bread Mix with the above recipe. We had options, so everyone can choose their own stuffers.
Local Organics:
* Garlic
* Onions
* Zucchini
* Beet Greens
* Tomatoes
* Carrot (as mentioned above - however, she ate most of it from the bathroom to the kitchen)
* Baby Beets
* Homemade Pesto

We are using Trader Joe's hormone free Yogurt Cheese and Himalayan sea salt and extra virgin olive oil.

Right now, as our dough rises, our children are leaping from the twin bed in this room onto the floor atop a pillow topper for our queen mattress. As I bring all of this into a deeper space for myself, I see how the Calzones are so much where our life is right now. Each of us want something different inside our space. Each of us takes time to rise. Each of us is unique and authentic. Hmmmm... I will contemplate this more.  Maybe trying to make associations with Calzones and where we are in life right now is a little of a stretch. I will let you know how all this turns out.

To finish this up, we placed the Calzones in the oven at 425 for 15 minutes, per recommendation, and they turned out crispy, golden brown. One note, don't forget to put your cheese in with the stuffing. I got cheese into the children's pockets and forgot it with the adults'. Probably because I walked in to this:

Blessings!