Day 8 Dinner Is a Pizza Made With a Chickpea Flour Crust — It's Vegan and Gluten-Free

1. Heat olive oil in a medium skillet over medium-high heat.
2. Add potatoes and onion and cook until potatoes are browned on the outside and tender on the inside, about 7 minutes.
3. Add edamame, corn, and all spices. Stir to combine and heat through, about 2 minutes longer.
4. Reduce heat to medium, add 1 teaspoon of oil, then the egg.
5. Cook the egg until desired doneness is reached. About 2 minutes each side for over easy.
6. Top the veggie hash and egg with salsa.

NUTRIENT TOTALS
Calories: 378
Protein: 15.8 grams
Carbohydrate: 45.9 grams
Dietary Fiber: 7.064 grams
Total Sugars: 7.187 grams
Total Fat: 16.3 grams
Saturated Fat: 3.165 grams
Sodium: 234.7 milligrams

1. In a medium saucepan, add bulgur to 2 cups low-sodium chicken broth. Bring to a boil then turn heat down and simmer covered for 12-15 minutes, or until bulgur is tender. Drain any remaining liquid and rinse with cool water.
2. In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper until combined.
3. Add 1 cup of the cooked bulgur, white beans, tomatoes, cucumber, red onion, garlic, and basil.
4. Toss all ingredients to coat.

NUTRIENT TOTALS
Calories: 424.3
Protein: 16.9 grams
Carbohydrate: 61.2 grams
Dietary Fiber: 15 grams
Total Sugars: 4.162 grams
Total Fat: 14.5 grams
Saturated Fat: 2.076 grams
Sodium: 308.8 milligrams

1. Top each kiwi slice with a dollop of peanut butter and a sprinkle of hemp seeds.

NUTRIENT TOTALS
Calories: 194
Protein: 8.181 grams
Carbohydrate: 14.9 grams
Dietary Fiber: 3.57 grams
Total Sugars: 8.308 grams
Total Fat: 12.7 grams
Saturated Fat: 2.034 grams
Sodium: 75.7 milligrams

1. Whisk together the chickpea flour, water, salt, pepper, and 2 teaspoons of olive oil and let sit for 30-60 minutes.
2. Heat broiler on high and place a 10-inch cast iron skillet (or other oven safe skillet) 4-6 inches from the broiler. Allow to heat under the broiler until hot all the way through, about 5 minutes — if the skillet is really hot, you will not need any oil to prevent the socca from sticking, so have patience.
3. Remove the hot skillet from the broiler and pour in 1/2 the chickpea batter. Return to the broiler and broil until the socca begins to brown, about 3 minutes. Remove the socca from the pan by loosening the crust around the edges with a knife first. Repeat with the remaining 1/2 of the chickpea batter so that you have 2 crusts.
4. In a separate skillet, heat 1 teaspoon olive oil over medium-high heat. Add onion and sauté until soft, about 7 minutes. Remove onion from pan.
5. Heat an additional 1 teaspoon olive oil and and sauté garlic and portobello mushrooms. Cook the mushrooms until soft and browned on each side, about 5 minutes.
6. Turn heat to medium, add the onions, corn, and arugula. Stir together until arugula is slightly wilted and corn is hot.
7. Top one socca crust with arugula, onion, corn, mushrooms, and fresh basil.
8. Sprinkle the top with hemp seeds.
9. Cut the remaining socca in half and store in the refrigerator for two more meals.

NUTRIENT TOTALS
Calories: 363
Protein: 15.5 grams
Carbohydrate: 41.6 grams
Dietary Fiber: 7.531 grams
Total Sugars: 7.675 grams
Total Fat: 15.9 grams
Saturated Fat: 1.906 grams
Sodium: 213.3 milligrams

NUTRIENT TOTALS
Calories: 140
Protein: 4g
Carbohydrate: 14g
Sugars: 12g
Fiber: 0g
Sodium: 76mg