Tuna-crust pizza and a killer back-workout

I hate tuna. With passion. There is not much food out there that I actually say yuk to whenever someone is eating it, but canned tuna is one of those things I just can’t stand. Fresh, grilled tuna is another story, I could probably eat that every day for the rest of my life, if I was capable of cooking it. But I’m not.

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Anyway. Canned tuna. The easiest and cheapest way to increase the protein-intake. 19 grams of protein in that little box for like 1 dollar (I should be eating about 130g of proteins everyday – 2 grams per bodyweight), and people put it in everything! Trust me when I say I’ve tried teaching myself to like it. Covered in cheese, put in a sandwich, mixed in pasta, next to a salad, all the different versions of flavours (I mean, you’d think anything mixed with teryaki sauce is good, but no), eaten straight out of the can – you name it, I’ve tried it all. When I had a friend visiting my first year in Australia, I even ate canned tuna every day for a week, thinking I’d eventually learn to like it – but no, gag-reflexes every damn time.

So of course it would have to take a God damn pizza for me to eat that cat food-looking thing. Most of Norway will already know about this pizza (if you read fitness blogs like a maniac, like I do), but for those who don’t, and for those who aren’t convinced yet – I will convince you.

I can’t stand the taste of tuna, and I for sure can’t stand the smell, so when someone blogged about putting canned tuna in their pizza dough, I was like…. yeah no. But then they said it was amazing (or more amazing than tuna on it’s own), and then the most important thing happened; they said it didn’t taste like tuna. At all. The sceptic in me did of course not believe this, but I had to try. It’s basically free muscles in a can, I had to find a way to like it, and if I won’t notice it’s even in my food – why not?

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So all you really have to do is add a can of tuna (in spring water, the oily ones will prevent the crust from becoming crispy) drained from water to my other pizza recipe. 2,5-3dl oats, canned tuna, psyllium husk, baking powder, 2 eggs, unsweetened almond milk/water until it becomes a sticky dough, some parmesan cheese and heaps of spices (I used oregano, paprika, salt, pepper, cumin). Mix it all, put in the oven for 15-20 minutes on 200 degrees. Cool it down to ensure it becomes crispy, top it with whatever you like and of course, don’t forget the parmesan cheese. Back in the oven for another 10-15 minutes. About 70 grams of protein in that crust, not too bad hey! (You’ll probably have leftovers, but still). I swear, you won’t notice the tuna.

Also thought I’d share this killer back workout that my PT throws at me now and then (mine is a bit modified as my lower back is destroyed, but this is the original).

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3 x 10 TRX pull-ups.

5 x 5 assisted pull-ups (either get someone to hold your legs, or do it on the assisted chin-up machine).

Supersets (do one set of each exercise with no rest between x 3) of;

Bent over rows 12 & shoulder press 15 – repeat 3 sets (I do squat and rows or seated rows instead of the bent over rows).

Straight arm standing lat pull-downs 12 & lateral raises 15 – repeat 3 sets.

Hammer pulldowns (machine) or chin-ups (focusing more on the biceps, rather than the lats – they´re supposed to be easier than regular ones, but my lack of biceps kind of works against the ‘easy’ part here) 12 & upright rows 15 – repeat 3 sets.

3 x 12 Face pulls.

3 x 15 Reverse cable cross (light weight).

If you’re not sweating by the end of this…

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Everyday is pizza day

Monday has been my interval day since 2010. 4 x 4 intervals are great. And painful. Kickstarts the week, it’s brutal and it’s over in 30 minutes. But Mondays also equals lectures at uni until 8 pm. Failing to plan really equals planning to fail in this case (major list/planning freak right here) and bringing enough food is my lifesaver. Therefore, I always cook enough dinner to cover my lunch the following day.

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Every time I bring lunch to uni, Phoebe has a “what the hell is that?” kind of reaction, and the same goes for my typical monday-clean-pizza. It is delicious though, and almost everyone who has tasted it, has attempted making it on their own. Going back to Norway over the break resulted in plenty of cooking attempts in tricking my mother into eating like me, but the pizza was a bit of a barrier for her to overcome. “I’m not going to eat that dry pizza you keep making”, she said. But being hungry enough, she did. And she enjoyed it.

Next up, my younger sister. The terrible hangovers run in our family (thanks, mom), and one sunday we were both suffering, and as a result of having no greasy food in the house (thanks again, mom), my clean pizza was the only option. Mini-me messaged me yesterday, wanting the recipe to last for her and her boyfriend including an after party snack. It does taste good. Promise. And the base can be used to cook pretty much anything you want a bread-like substance for, naan-bread, garlic bread, breakfast, bread with your soup.. It sure does the trick.

To make enough pizza to cover the needs of this tipsy girl

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and this majorly hungover girl

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or this group of party-animals

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You need:

Rolled oats, eggs, baking powder, psyllium husk (can technically be left out), water/milk of choice (I use unsweetened almond milk), greek yoghurt and spices/fresh herbs of preference (I always do oregano).

I can’t really provide an exact recipe as I tend to just throw it all together and add things as they seem needed, but the basics for a pizza for 1 person (leaving enough for lunch the day after) are:

Pre-heat the oven to 200 degrees. Put two eggs, 50/50 of crushed oats and rolled oats (2,5 dl at least), a teaspoon or two of psyllium husk (binds the dough a tad better) and a teaspoon of baking powder in a bowl. Stir it. Add the spices/herbs. Add water/milk and a dash of greek yoghurt (if not staying away from dairy) until creating a sticky dough. If the dough becomes too runny, add more oats. Leave for 15-20 minutes for the oats to soak some of the liquid. Sort of smear the dough out on a sheet of baking paper and put in the oven. Cook until half-way done, about 15 minutes depending on your oven. Take it out, and cool off (important for the crust to become crispy).

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Meanwhile, prepare whatever you want to put on your pizza. My pizzas are typically a result of throwing together everything I have in the fridge/using leftover food, and I always overdo the topping. Make your own pesto (basil, garlic, olive oil, pine nuts and parmesan cheese in a blender) or your own pizza sauce, or be lazy like me and use sugar-free ketchup (no Australia, it is not called tomato sauce). Adding meat/chicken will provide you with some more protein, this time I used turkey and some leftover pepperoni. Overload with vegetables. Having to stay away from dairy, I resolve to soy cheese (no, it is not particularly tasty) and a tad parmesan cheese – but I used drown my pizza in mozzarella cheese, so if  you can – do it. Put it back in the oven on 200 degrees until your vegetables are cooked (probably another 15 minutes), and VOILÁ – you can eat pizza every day for the rest of your life if you so desire.

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This pizza can be altered and changed in so many ways. Add shredded cheese to the dough, add shredded cauliflower to the dough (so delish), add different spices to the dough, change your topping. It is of course not like the good old woodfire pizza down the road, but it does the trick, it is filling, it is healthy and I still very much look forward to every time I know it is in my lunch box.