From My Recipes

Instead of ordering a pizza try this for a healthy spin on this favorite food! What’s better than a bacon pizza? And who doesn’t love a good BLT? Instead of having an arugula salad on the side, put it on top of your pizza for fresh flavor that pairs perfectly with the tomato and applewood-smoked bacon pizza toppings.

Ingredients

1 pound refrigerated fresh pizza dough

Cooking spray

5 applewood-smoked bacon slices

2 cups grape tomatoes, halved lengthwise

½ teaspoon crushed red pepper

1 tablespoon yellow cornmeal

½ cup lower-sodium marinara sauce (such as McCutcheon’s)

¾ cup (3 ounces) shredded part-skim mozzarella cheese

1 cup baby arugula

1 teaspoon extra-virgin olive oil

½ teaspoon white wine vinegar

Directions
Step 1
Preheat oven to 450°.

Step 2
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

Step 3
Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.

Step 4
Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.

From The Almond Eater

When stressed we often reach for unhealthy snacks. Chips and Blue Bell ice cream are not the best answer for a stressful day. But this Raspberry Pistachio Smoothie is healthy and yummy. It is salty-sweet perfection and is full of vitamin C thanks to the strawberries and orange.

INGREDIENTS

¾ cup raspberries fresh or frozen
¼ cup strawberries fresh or frozen
½ orange
2 tablespoon pistachios
1 tablespoon honey
¼ cup milk or more as needed; any kind

Instructions
Place ingredients in a blender and pulse until smooth, about 1 minute. Enjoy!

*Ingredients: You can use both raspberries AND strawberries, or just one or the other; can use maple syrup or agave instead of honey to keep this vegan; If you want a THICK smoothie, use frozen berries (you will need to add more milk if you do this)

Try adding yogurt, chia seeds, flaxseed, avocado, spinach, or kale!

From Delish

Omega-3 fatty acids, found in salmon, can prevent surges in stress hormones, pairing this protein with a delicious teriyaki sauce could be considered self-care. Give this easy but healthy and delicious recipe a try!

INGREDIENTS
1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce)
1 tablespoon caster sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sake or shaohsing (Chinese rice wine)
4 skinless salmon fillets
Steamed rice, to serve
1 teaspoon black or white sesame seeds

PICKLED VEGETABLES
1 Lebanese cucumber, halved, seeds removed, very thinly sliced
100ml rice vinegar
1 teaspoon caster sugar
1 small carrot, cut into thin matchsticks
1/2 daikon radish, cut into matchsticks
2 tablespoons Japanese pickled ginger, shredded

METHOD

1. Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
2. Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
3. Preheat the oven to 180°C. Line a tray with baking paper.
4. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked.

Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.

From Food and Wine

Pasta primavera is a Italian dish that derives its name from the season of spring and features a vibrant medley of fresh, colorful vegetables.

INGREDIENTS

• 1 pound fresh asparagus (medium to thick stalks), trimmed
• 6 ounces small multicolored carrots (about 12 carrots)
• 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta (such as Seggiano Organic)
• 12 tablespoons cold unsalted butter (6 ounces), cut into 1/2-inch pieces, divided
• 1 tablespoon finely chopped garlic (from 3 medium garlic cloves)
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 4 ounces fresh sugar snap peas, trimmed and thinly sliced lengthwise (about 1 cup)
• 1 cup fresh pea shoots, plus more for garnish
• 3/4 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1/2 cup), plus more for garnish
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice (from 1 lemon)

Directions
Using a Y-shaped vegetable peeler, shave asparagus into very thin ribbons to equal 1 cup. Shave the purple carrots (from multicolored carrots) into very thin ribbons to equal 1/2 cup. Shave remaining carrots into very thin ribbons to equal 1/2 cup. (Reserve remaining asparagus and carrots for another use.) Set aside.

Cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

While pasta cooks, place purple carrot ribbons in a fine wire-mesh strainer. Lower strainer into boiling water with pasta, and cook carrots until tender, about 20 seconds. Remove strainer; drain carrots, and set aside. Melt 1 tablespoon butter in a large skillet over medium. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add 1/4 cup water; let come to a simmer. Gradually whisk in 5 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in salt.

Using tongs, lift cooked pasta from pot and transfer to skillet, reserving cooking liquid in pot. Increase heat under skillet to medium-high. Add snap peas, asparagus ribbons, uncooked carrot ribbons (do not add purple carrot ribbons), and remaining 6 tablespoons butter; cook, stirring and shaking skillet constantly, adding 1/4 cup reserved cooking liquid at a time, until a creamy sauce forms and clings to pasta, 2 to 3 minutes.

Remove skillet from heat. Add pea shoots, cheese, chives, tarragon, and lemon zest and juice, stirring constantly until thoroughly combined and cheese is melted. (Add a little more cooking liquid if necessary to maintain a creamy consistency.)

Remove skillet from heat. Add pea shoots, cheese, chives, tarragon, and lemon zest and juice, stirring constantly until thoroughly combined and cheese is melted. (Add a little more cooking liquid if necessary to maintain a creamy consistency.)

From Food Network

We’re heading into salad season! Well, we think salads are great for any time of year, but with springtime comes more fresh produce! Enjoy this fresh green lentil-based salad with bell pepper, cucumber, chopped and toasted hazelnuts and grapes.

INGREDIENTS

1 lb(s) green lentils (recommended: Sabarot)
2scallions, chopped
1cup halved seedless green grapes
1cup halved seedless red grapes
1cucumber, peeled, seeded and diced
1red bell pepper, seeded and diced
½cup coarsely chopped, skinned and toasted hazelnuts
2tsp lemon zest (from about 2 lemons)

Vinaigrette
⅓ cup fresh lemon juice (from 1 to 2 lemons)
⅓cup extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

DIRECTIONS
Step 1
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.

Step 2
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste.

Step 3
Pour the vinaigrette over the salad and toss well.

From Closet Cooking

A light and bright Greek style lemon chicken soup with rice that is thickened with eggs. Enjoy!

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 25 minutes Servings: 4

Ingredients
1 tablespoon oil
1 onion, diced
6 cups chicken broth or chicken stock
1/2 cup arborio rice
3 eggs, lightly beaten
2 cups cooked chicken
2 lemons, juice and zest
2 tablespoons white miso paste (optional)
salt to taste

Directions
Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.

Option: Add extra vegetables like carrots and celery.
Option: Add garlic.
Option: Add 2 tablespoons chopped fresh dill!

Note: The miso paste is not traditional but an amazing addition!

From Nourished by Nic

These Banana Bread Oatmeal Cups are naturally sweetened and packed with fiber, flavor and even protein! Perfect for an easy and healthy grab-and-go breakfast or snack during the week!

Ingredients

2.5 cups oats

¼ cup collagen *see substitutions below
2 teaspoon baking powder
1 tsp cinnamon
tap here
¼ teaspoon salt
¼ cup maple syrup
1 cup milk
1 medium banana mashed
¼ cup peanut butter
1 egg
⅓ cup chocolate chips

Instructions
Preheat oven to 350F and line a 12 cavity muffin tin.

In a large mixing bowl combine oats, collagen, baking powder, cinnamon and salt. Add in your maple syrup, milk, mashed banana, peanut butter and egg and stir well. Add your chocolate chips and mix once more.

Divide your batter evenly among the cavities of your muffin tin (recipe should make about 12 baked oatmeal cups). *I typically pour about ¼ cup of batter into each cavity.

Bake for about 24-27 minutes or until the top is brown.

Notes
*Collagen sub: add an extra ¼ cup of oats, oat flour or protein powder!
*Store in the fridge in an airtight container for up to a week or freeze and microwave for up to 2 months

From Lazy Cat Kitchen

A healthy vegan comfort food recipe you will love!

INGREDIENTS

150 g / ¾ cup French green lentils (lentilles vertes)*
3 tbsp olive oil, divided
2 banana shallots, finely diced
4 large garlic cloves, finely diced
8 sprigs of thyme, leaves picked
250 g / 9 oz chestnut / cremini mushrooms
125 g / 4½ oz fresh shiitake mushrooms
4 medium starchy potatoes (I used Maris Piper)
1 large carrot, chopped large
30 ml / 2 tbsp soy sauce or tamari
¼ tsp black pepper
1 tsp smoked (sweet) paprika
½ vegan mushroom (or vegetable) stock cube
7 ml / 1½ tsp vegan Worcester sauce
15 ml / 3 tsp balsamic vinegar
120 ml / ½ cup vegan white wine (optional)
2 tsp cornflour / cornstarch dissolved in 1 tbsp water
salt

METHOD

Rinse lentils well and simmer them in plenty of water for about 30 minutes – they should only be partially cooked. Adding a piece of kombu to the cooking water is a good idea if you don’t digest lentils easily. Drain and set aside.

Heat up 30 ml / 2 tbsp oil in a skillet (I used a 26 cm / 10″ cast iron skillet but you can also use a frying pan and transfer the mixture to an oven-proof dish for baking). Add diced shallots and fry until almost translucent, stirring frequently. Add chopped garlic and thyme leaves (reserve some for the topping) and fry for a few more minutes, until shallots are translucent and garlic has softened.

While the shallots are frying, chop your mushrooms into large-medium chunks.

Slice potatoes into 2-3 mm slices and parboil them for 4 minutes. Drain, refresh under cold tap and allow them to cool.

Preheat the oven to 180° C / 355° F.

Add mushrooms to the skillet, sauté them (stirring frequently) until lightly caramelized in places.

Next, add in chopped carrot, cooked lentils, soy sauce, black pepper, smoked paprika, mushroom stock cube dissolved in 240 ml / 1 cup of water, Worcester sauce, balsamic vinegar, wine (if using, otherwise more water). Mix everything very well, taste (adjust the seasoning if necessary, it may need a bit more salt) and stir in cornflour slurry.

Arrange cooled potato slices on top of the lentil-mushroom mixture so that the slices overlap. Cover the top of the dish with a fitting lid or a piece of kitchen foil and bake for 20 minutes.

Remove the hotpot / casserole from the oven and increase the oven temperature to 220° C / 425° F.

Brush the tops of the potatoes with the last tablespoon of olive oil, sprinkle them with leftover thyme, salt and pepper. Return the uncovered dish to the oven and bake for about 30 minutes, until the potatoes are nicely browned.

GREEN VEGAN SALAD

From Lazy Cat Kitchen

This green vegan salad is a satisfying combination of the seasonal green vegetables, quinoa and salted almonds brought together by a tangy basil dressing. Gluten-free. Heart-healthy for sure!

INGREDIENTS

100 g / ½ cup quinoa*
250 g / 8¾ oz broccoli (½ medium)
100 g / 3½ oz asparagus
1 medium zucchini
65 g / ½ cup frozen peas or petit pois
100 g / 3½ oz mixed salad leaves
75 g / ½ cup almonds
1 small avocado, sliced
green part of 2 spring onions / scallions, sliced thinly

DRESSING (makes double)

80 ml / 1/3 cup olive oil
flesh and zest half a lemon
15 g / ½ oz basil, mint or both
1 garlic clove
salt and pepper, to taste

METHOD

Rinse quinoa well and place it in a small pot that you have a glass lid for. Add a few pinches of salt and 180 ml / ¾ cup of water, cover with a lid and bring to the boil. Once the water boils, decrease the heat to low-medium and let the quinoa simmer until all the water has been absorbed. To check, tilt the pot slightly, keeping the lid firmly on. If you see no water seeping out from under the grain, switch off the heat and let the quinoa sit (with the lid firmly on) for another 5-10 min to finish off cooking in its own steam. Cool it down completely.

Divide broccoli into small florets, snap wooden ends off the asparagus and cut zucchini into 0.5 cm / ¼” slices.

ROAST: Preheat the oven to 220° C / 428° F. Coat broccoli florets in 2 tsp of olive oil and season. Arrange on a large baking tray. Brush zucchini slices with olive oil on both sides, season and arrange on the same tray. Coat asparagus spears in 1 tsp of oil, season and place on the baking tray. Roast for about 8 minutes, take the asparagus off the tray if ready, carry on roasting broccoli and zucchini for another 5-7 minutes, until cooked through. Alternatively, you could use a griddle pan if you prefer.

STEAM: Bring a large pot of water to the boil and grab a steaming basket. Once the water comes to the boil, steam broccoli for about 5-6 minutes, zucchini slices for about 3 minutes, asparagus for about 3-5 minutes and peas for about 3 minutes. You will need to do the steaming in batches.
If you roasted your vegetables, bring a small pot of water to the boil, cook frozen petit pois or peas for about 3 minutes, drain and immediately refresh it under a cold tap to preserve the color.

Heat up 1 tsp of oil in a small frying pan, once warm add almonds. Toast them for a few minutes until golden and slightly plump, moving them around the pan frequently. Sprinkle with flaky salt before removing from the pan. Allow to cool down and chop roughly.
Put all the dressing ingredients in a small blender (I used Ninja blender for this). Make sure the lemon flesh does not include the bitter pith. Blend until smooth, adjust seasoning to taste.

Arrange all of the salad elements on a large platter, dress with approximately half of the dressing (keep the rest in the fridge, use up in the next few days) and sprinkle with toasted almonds at the end. Pieces of soft vegan cheese, like this almond feta, scattered on top are also a nice addition.

NOTES
*small pasta, like orzo, or chewy grain would work well too.

From American Heart Association
Chilaquiles is a traditional Mexican breakfast dish in which crisp tortillas are simmered in salsa or mole sauce and then combined with eggs, queso fresco (fresh Mexican cheese), and beans. In this version, fresh tomato, cilantro, and jalapeño add more flavor. For a spicier dish, leave in the jalapeño seeds.

Ingredients
Servings 4 Serving Size 3/4 cup
• 6 large egg whites
• 2 large eggs
• 1/4 teaspoon salt
• 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then cut crosswise into 1-inch squares
• 1/2 cup crumbled queso fresco or farmer’s cheese and 1/4 cup crumbled queso fresco or farmer’s cheese, divided use
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1 teaspoon chipotle powder
• 2 teaspoons canola oil
• 1/2 cup chopped onion
• 1 medium jalapeño, seeds and ribs discarded if desired, chopped
• 1 1/2 cups chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro

Directions

1. In a large bowl, using a fork, lightly beat the egg whites, eggs, and salt. Stir in the tortilla squares and 1/2 cup queso fresco.
2. In a small bowl, stir together the beans and chipotle powder. Fold into the egg white mixture. Set aside so the tortillas can soften.
3. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and jalapeño for 3 minutes, stirring occasionally.
4. Stir the tomatoes into the egg white mixture. Pour into the skillet. Cook for 4 to 5 minutes, or until the eggs are set, stirring occasionally. Just before serving, sprinkle with the cilantro and the remaining 1/4 cup queso fresco.

Quick Tips
Cooking Tip: An easy way to chop cilantro is to pull the leaves off the stems, put them in a custard cup or measuring cup, and coarsely snip them with sharp kitchen shears. This method also works well for other herbs, such as parsley and basil.

From Cleveland Clinic

A healthy and feel-good indulgence when you’re craving chocolate!

Made with heart-healthy and mood-boosting dark chocolate, and potassium and vitamin B6-rich bananas, these frozen bites will satisfy your sweet tooth and leave you feeling good.

Ingredients
1 banana
3 ounces dark chocolate, 70% cocoa or greater
1/2 teaspoon instant espresso

Directions
Slice banana into 16 quarter-inch slices.
Skewer each slice with two prong skewers and place on wax paper; freeze for one hour.
Create double boiler by placing metal bowl over saucepan with one inch of simmering water. Add chocolate, espresso coffee and stir continually until 3/4 melted.
Remove bowl from heat and continue stirring until completely melted.
Take banana slices from freezer and dip in chocolate until completely coated, allowing excess chocolate to drip off.
Place on wax paper and refrigerate for 30 minutes.
Serve and enjoy!
Nutrition information (per serving)
Makes 8 servings. Serving = 2 slices

Calories: 80
Cholesterol: 0 mg
Total fat: 5 g
Saturated fat: 3 g
Sodium: 0 mg
Carbohydrate: 8 g
Protein: 1 g
Fiber: 2 g
Sugar: 5 g

Directions

Step 1
In a medium bowl, combine garlic, butter, honey, salt, and pepper. Add turkey and toss to combine.
Step 2
Layer a slice of bread with 2 slices torn brie, 1 1/2 tablespoons cranberry sauce, and one-quarter of turkey mixture. Top with 1 1/2 tablespoons cranberry sauce and 2 more slices brie. Close sandwich with another slice of bread. Repeat with remaining bread, cheese, sauce, and turkey mixture for a total of 4 sandwiches.
Step 3
Heat an 8″ or 9″ cast-iron skillet over medium heat until hot. Pour in 2 tablespoons oil. Working in batches, add sandwiches, then cover and cook, turning halfway through and adding more oil if bread absorbs too much, until bread is golden brown and brie is oozing, 2 to 4 minutes per side. Repeat with remaining sandwiches.
Step 4
Serve sandwiches with more cranberry sauce alongside.

Happy Thanksgiving!

From Skinny Taste

Fun for kids of all ages! These sweet treats are a fun way to celebrate without loads of sugar. A Halloween fruit platter idea is always a great solution and delicious! Get the whole family involved in coming up with creative ghoulishly delicious snacks!

WHAT YOU’LL NEED!
To make these healthy Halloween recipes and fun treats you’ll need the following (this list for all the treats):

Apples (we love green apples)
Raw sunflower seeds or slivered almonds
Nut butter*
Edible candy eyes. Can be found where baking supplies are sold (grocery store, kitchen or craft stores) or online.*
Strawberries
Clementines or tangerines
Celery
Bananas
Mini Chocolate Chips*
Regular size chocolate chips*
Large seedless grapes
Mini cookie cutters (optional)
Canned lychee fruit
Blueberries
Mango
Blackberries
Halloween toothpicks

MORE HERE FROM MAKE IT SKINNY PLEASE