Chicken Basil Calzones with Cashew Cheeze (gluten-free, dairy-free)
I’ve been promising the boyfriend I’d make homemade pizza or calzones for a while now and last night I finally fulfilled that promise. I whipped up some Chicken Basil Calzones with Cashew Cheeze and used a crust recipe I used to make in the past. I subbed out the spelt flour with a combo of buckwheat flour and Bob’s Red Mill gluten free biscuit and baking mix. If you don’t like the buckwheat flour you could sub it out completely with the gluten free mix.
When I talk to client’s about overcoming their eating struggles the first step is always letting go of all restrictions. People tend to think they will go crazy and eat all the carbs or sugar when they do this. The truth is they might eat more of these things at first but over time each person will find what makes them feel best. They will begin to choose foods that make them feel good and gives them energy. That means lots of whole foods! Over time they may even start to not want certain foods they thought they couldn’t control themselves around.
I know for myself I will occasionally eat something I haven’t in a long time like a piece of cheesecake or blizzard. I aways find it makes me feel like junk and that I would have preferred a whole foods version like a homemade vegan cheesecake or coconut ice cream anyways. I think it’s perfectly fine to do this and just a good reminder of why I chose the foods I do eat.
It takes time to become in tune with your body and understand what makes it feel best. Trying different things and experimenting is a great way to learn. That being said sometimes I will choose to eat something because of an event I’m at or the taste of it even though I know it won’t make me feel that great. That’s okay too and sometimes its just worth it.
You can’t compare yourself to others either. Some people with really restrictive pasts may do better with a more regular intake of non whole foods. Others who haven’t experienced a restrictive past may be able to eat more whole foods and not feel a desire for non whole foods. Finding your own balance is key.
I find I can tolerate a bit of dairy occasionally but if I eat it too often I get phlegmy. Gross, I know! So for my Chicken Basil Calzones I made a cashew cheeze using nutritional yeast and of course added some turmeric for its health benefits. The rest of the filling contains chicken breast, zucchini, red pepper, red onions and crushed tomatoes with basil.
- 3/4 c buckwheat flour
- 1 c Bob’s Red Mill gluten free biscuit and baking mix
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp coconut sugar
- 1/2 tsp sea salt
- 2/3 c filtered water
- 2 tbsp avocado oil/butter, melted
- 1 tbsp blackstrap molasses
- Cheeze Sauce:
- 1 c raw cashews, soaked
- 1/4 c nutritional yeast
- 2 tbsp filtered water
- 2 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- Pinch of pepper
- 1 chicken breast
- 1 small zucchini, diced
- Red Bell Pepper, diced
- 1/4 red onion, diced
- 4 tbsp basil, chopped
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1 jar of Eden Organics crushed tomatoes with basil
- Preheat oven to 425 degrees Fahrenheit.
- For the Cashew Cheeze place all ingredients in a food processor and puree until smooth. Once smooth set aside.
- Dice chicken and sauté in coconut oil over medium heat. Once cooked through add zucchini, red pepper and onion. Cook until veggies are tender then add crushed tomatoes. Stir to combine well and set aside.
- For crust mix dry ingredients into a medium sized bowl.
- Mix wet ingredients then add to dry and stir until dough pulls away from sides.
- Transfer dough to counter lightly dusted with flour and knead 8 times.
- Separate dough into 8 balls. Roll each ball out to form a thin circle.
- Place about 1/2 cup of filling on one half of dough, top with one tbsp of chopped basil and about 3 tbsp cashew cheese.
- Fold other half of dough over and pinch edges together. Cut 3 small slits in top of dough to allow steam to escape.
- Bake in oven for 15 minutes.