Veggie White Pizzas

Veggie White Pizzas

Ingredients

“Crusts”

• 1 Eggplant – sliced into ½ inch rounds
• 2 portabella Mushroom Caps – remove stems and ribs
• Oil Spray

Ricotta Mixture

• ¾ cup Ricotta (I like organic)
• 1 tablespoon Parmesan cheese (I like organic)
• Zest of ½ Lemon
• 1 teaspoon Olive Oil
• ⅛ teaspoon Garlic Powder

Topping

• ½ cup Mozzarella (I like organic)
• Broccoli Rabe:
• 1 bunch (about 1 lb) Broccoli Rabe – chopped roughly
• juice of 1 Lemon
• Salt and Pepper, to taste

Instructions

1. Preheat the oven to 400 degrees
2. Spray the eggplant and mushrooms lightly with oil
3. Bake at 400 until tender, about 5 minutes
4. Meanwhile, mix the ricotta mixture ingredients together, set aside
5. Bring a pot of water to boil and add the broccoli rabe
6. Cook the broccoli rabe for 2 minutes, and drain well
7. Add the lemon juice and season with salt and pepper, set aside
8. When the eggplants and mushrooms are tender, top with ricotta mixture and mozzarella
9. Switch the oven to broil and broil until the cheese is melted
10. Serve with broccoli rabe and enjoy!

Vanilla Berry Smoothie

Vanilla Berry Smoothie

1 banana, frozen
1/2 cup raspberries, frozen/organic
1/2 cup almond milk, vanilla
2 Tbsp walnuts, raw
1/4 cup ice
pinch of cayenne (optional) - add during blend + as garnish on top

Place in blender and blend till smooth. 

Chocolate Nutella Fudge

Chocolate Nutella Fudge

(gluten-free and no-bake) 

1/4 cup coconut butter, melted 

1/4 cup choc-hazelnut spread or Healthy Nutella 

1-2 tsp cocoa powder or cacao powder 

65 g very-ripe banana (about 1/4 a large banana) 

1/8 tsp salt sweetener if desired 

Combine all ingredients in a food processor or blender. After blending, taste to see if you’d like to add any sweetener. Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up.  If desired, top with chocolate chips and extra Healthier Nutella. This is freezer fudge, so it needs to be kept cold. It makes a small serving, but feel free to double or triple the recipe!

Around the World Black Bean Burger

Around the World Black Bean Burger

1 can black beans 

1/2 can garbanzo beans 

1/2 can corn  

1/2 small onion, diced 

1 tablespoon sesame seeds 

1 teaspoon garlic powder 

1/2 teaspoon black pepper 

1/2 teaspoon garam masala 

1/2 cup chopped pecans 

2 to 3 tablespoons cornmeal

1. Using a food processor, blend together the black beans and garbanzo beans. Then transfer to a large bowl.
2. Pour in all other ingredients and mix until well incorporated.
3. Shape into patties. Then, over medium-high heat, cook with a little olive oil until browned on both sides.
4. Serve with lettuce, mustard, melted pepper-jack cheese, and a whole wheat bun. 

PBB&J Panini

PBB&J Panini

4 slices of wheat bread

2 tsp peanut butter

2 tsp raspberry jam

1 banana


Preheat a Panini press.

On one slices of bread, spread 1 teaspoon of peanut butter. On another slice of bread, spread 1 teaspoon of jam. Repeat with the remaining bread and condiments.

Slice the banana into ¼” rounds. Evenly distribute between the two slices of bread with peanut butter. Top with the remaining bread, jam-side down. Place on the Panini press and gently lower the top. Grill for 3-5 min or until the bread turns golden brown.

Chili with Chipotle

Chili with Chipotle

1 tablespoon olive oil
1 teaspoon garlic, minced
1 onion, diced, plus 1/4 cup for garnish
1/2 red bell pepper, diced
1/2 green pepper, diced
2 carrots, diced
2 teaspoons cumin
1/4 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon 21 seasoning salute
1 bay leaf
1.2 lbs lean ground beef/turkey
2 1/2 cups water
4 cups diced tomatoes
1 chipotle pepper (in adobo sauce), minced
2 1/2 teaspoons adobo sauce
1 can organic kidney beans, rinsed
1 can organic black beans, rinsed
1 can organic pinto beans, rinsed
salt and pepper to taste
sour cream, garnish
cheddar cheese, grated, for garnish

Heat olive oil and garlic in a  dutch oven (or heavy saucepan) over medium-high heat, until fragrant.  Add the onions, red/green bell pepper and carrots, stirring until soft, about 10 minutes.  Stir in cumin, thyme and oregano stirring for 1 minute.  Add bay leaf, 21 seasoning salute and beef.  Cook beef until no longer pink.  Pour water, diced tomatoes, adobo sauce and chipotle pepper.  Cook partially covered for 30 minutes.

Add black, pinto and kidney beans to chili, cook for an additional 20-25 minutes.  Add salt and pepper to taste. 

Serve immediately, garnishing with cheddar cheese, diced onions and sour cream.

Chinese Chop Salad

Chinese Chop Salad

Ingredients:

1 romaine heart, chopped
2 cups shredded cabbage
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges
1/2 cup toasted almonds
1 package Ramen, broken apart

for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt
pepper
OR 2/3 cup prepared sesame ginger dressing

Directions:
Stir all ingredients together for dressing in a small bowl. Set aside.

In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds and Ramen if desired and serve immediately.

Southwestern Pizza

Southwestern Pizza

Nonstick cooking spray

1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish

1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.