Arugula, Spinach, Basil, & Cherry Tomato Pizza

ARUGULA, SPINACH, BASIL &

 CHERRY TOMATO PIZZA 

PRINTABLE RECIPE

• pizza dough 
• 1 cup pizza sauce
• cooking spray 
• 1 tablespoon yellow cornmeal 
• 1 cup fresh arugula
• 1 cup fresh spinach
• 1/2 fresh basil chopped
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, grated
• 1/2 cup Parmesan, grated 

Preheat oven to 450 degrees

 

1. When pizza dough is ready sprinkle flour on a flat surface, kitchen counter, table, or cutting board, place dough on the floured surface & roll out with a rolling pin, add flour as needed. Spray a cookie sheet or pizza pan lightly with cooking spray, sprinkle cornmeal onto the pan, then lay dough flat over cornmeal & poke lightly with a fork 4-5 times. 

 

2. Spread sauce over dough leaving 1/2 inch border for crust.

3. Top pizza with mozzarella & Parmesan.

4. Top with arugula, spinach, & basil.

5. Cut cherry tomatoes in half & toss evenly over greens. If desired top with a little more cheese.

6. Bake at 450 degrees in center rack for 11-14 minutes or until cheese is melted & crust is to your liking. 

Plate Finished Product 

Cut & serve hot.

STORY BEHIND THE DISH

One of my favorite pizzas is Trader Joe's tomato & arugula pizza, I was determined to create something similar and equally delicious. I was extremely satisfied with the results, I love the spinach & basil addition as well as using less cheese which made for a more low calorie pizza option. It was also "Meatless Monday" which made this a perfect dish! 

MODIFICATIONS 

You can add many other veggies in place of or in addition to the ones in this recipe. If you want a protein option, you can add cooked chicken or prosciutto that would make great toppings.

Zucchini Noodle Pasta

 ZUCCHINI NOODLE PASTA 
Printable Recipe

• 2-4 medium squash or zucchini
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2-3 tablespoons fresh pesto
• 1 cup cherry tomatoes, halved
• 1/8 cup Parmesan cheese, grated
• 1 tablespoon pine nuts, optional 
• 1/2 teaspoon salt
 

 

1. Using a julienne peeler or a sprializer, cut off ends & slowly julienne each squash from top to bottom or spiral zucchini to create noodles.

2. Place julienned squash in a large bowl & lightly toss with 2-3 tablespoons fresh pesto.

3. Add cherry tomatoes & garlic, toss lightly. 

4. Heat olive oil in a medium heat pan, pour squash mixture in the pan & saute for 1-2 minutes. (If you prefer raw squash you can skip this step).

5. Plate, top with Parmesan cheese, salt, & pine nuts. Serve warm. 

STORY BEHIND THE DISH

Pasta is one of my favorite meals, but the carb overload is not always a healthy option. I do love spaghetti squash, but that can take some time to bake or boil. I came across squash & zucchini as a great pasta alternative, the texture is much better than I expected & the flavor is great!

MODIFICATIONS/Whole30

  This can be a great raw meal for those who are on a raw diet. You can also remove the Parmesan to make this a whole30, paleo or vegan approved dish. If you want to add protein you can top with some grilled chicken breast, shrimp, or salmon. You can also use a marinara or meat sauce  in place of the pesto. If you have a lemon you can also add some lemon juice & a little zest to lighten up the taste.

Sweet Potato & Kale Soup

  SWEET POTATO & KALE SOUP 

Printable Recipe

• 2 Tbsp olive oil
• 1/2 an onion, diced
• 1 garlic clove, minced  
• 1 can diced tomatoes
• 2 medium sweet potatoes, peeled & cubed 
• 1/2 cup split peas or lentils 
• 1 cups kale or spinach 
• 4-5 cup vegetable or chicken broth
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes 
• 1/2 teaspoon salt

1. In a large pot, heat oil over medium heat & saute onion & garlic for about 2 minutes.

2. Stir in tomatoes and ginger, cooking an additional 3 minutes. Stir in cumin, cinnamon, red pepper flakes, cayenne pepper, & salt. Cook for 2 minutes, adjust seasoning to taste.

3. Next add the sweet potatoes, broth & split peas or lentils. Bring soup to a boil then reduce & simmer covered simmer for about 30 minutes. 

4. Add kale (or spinach) & simmer for an additional 10 minutes. 

Plate Finished Product

STORY BEHIND THE DISH

Soup is one of my favorite comfort dishes & a healthy & filling soup is the best. I love kale & this was a great way to add super greens to a soup. My Dad always makes soups out of all the veggies he has laying around the house, this reminds me of something my Dad would make.

MODIFICATIONS

  There are a few easy modifications that can be done with this dish. If the vegetable broth is used it is vegan as well as gluten & dairy free. But if you want it to be whole30 or paleo approved remove the peas or lentils, you can also use butternut squash in place of sweet potato if you have that on hand. Great additions are celery, carrots, zucchini, or any other veggie, ham or chicken would make a good protein addition.

Spaghetti Squash

SPAGHETTI SQUASH 
Printable Recipe

• 1 whole spaghetti squash
• 1 teaspoon olive oil 
•  spaghetti sauce

1. Place whole squash on a baking sheet, poke 3-5 times with a knife & 

bake at 400 degrees for 1 hour.

2. Cut squash in half from top to bottom & cut off the ends. 

3. Spoon out & remove the seeds from the center.

4. Now for the best part, using a fork, scrape the inside completely, from top to bottom, as you scrape the squash it magically turns into a spaghetti texture & is ready to go. 

PLATE FINISHED PRODUCT 

5. Top with your favorite spaghetti sauce, some fresh basil, & serve. 

STORY BEHIND THE DISH

I love a good spaghetti night & there is nothing better than a healthy low cal version of a great classic dish. Spaghetti squash is a fun dish to cook & always turns out delicious.

MODIFICATIONS 

Spaghetti squash is a very versatile dish, you can use so many different sauces & create fun weeknight meals. Pesto, turkey meatballs, a classic olive oil & garlic sauce, etc.