Meatless Monday Recipe: Tomato-Basil Pesto Pizza

Good morning, peeps! I hope everyone had a fabulous weekend. I’m cheery today because I’m taking a well-deserved rest day from my half-marathon training schedule. The race is less than two weeks away — yikes! After completely almost 10 miles yesterday with my partner-in-crime & race buddy, Courtney, I’m confident that we’ll have a strong finish in Palmetto Bluff!

Now, on to food! ūüôā

Today I’m sharing a modified version of a pesto pizza recipe from Budget Savvy Diva. This girl has some recipe pics that literally make you run to the market to grab the ingredients as soon as you glance at them!

Tomato Basil Pesto Pizza-sm

 

 

Here’s What You Need …

  • 1 Roll of Whole-Wheat Refrigerated Pizza Dough (I used the Pillsbury Artisan dough)
  • ¬ĺ Cup of Grated Parmesan Cheese
  • 4 ounces of Goat Cheese
  • 1 Cup of Fresh Basil Leaves
  • 1 Cup of Broccoli florets
  • 4 ounces of Goat Cheese
  • 1 medium heirloom tomato
  • ¬ľ teaspoon of red pepper flakes
  • Kosher Salt, pinch
  • Freshly-ground Black Pepper, to taste
  • 4 Tablespoons of Olive Oil

Instructions

  1. Preheat oven and pre-bake dough according to the instructions on the pizza dough package.
  2. Using the microwave, steam broccoli florets until fully cooked. The cooking time depends on your microwave. Mine were done in about 30 seconds.
  3. In a food processor ‚Äď combine ‚Öď cup of parmesan cheese, pinch of salt, pepper, red pepper flakes, olive oil, ‚ÖĒ cup of basil leave and cooked broccoli. Process until the mixture reaches pesto consistency.
  4. Spread pesto on the pizza
  5. Sprinkle goat cheese and the rest of the parmesan cheese on the pizza
  6. Place tomato slices on the pizza
  7. Bake for about 14 minutes. Keep an eye on the crust so it doesn’t burn.
  8. Garnish with the rest of the basil leaves, serve, and enjoy!

 

Meatless Monday Recipe: Easy Arugula Salad with Balsamic Vinaigrette

Arugula is my new all-time favorite salad ingredient, and it’s so versatile! After a few nights of a simple “rocket and parm” salad, I wanted to sweeten things up a bit. ¬†I love adding dried cranberries and bleu cheese to my salads, especially in the winter. This one was super easy and did not disappoint!

Here’s what you need to serve 4 (or 2 people who always go back for seconds ūüôā )

Easy Arugula Salad

Easy Arugula Salad

Ingredients:

  • 5 ounces baby arugula
  • 1/4 cup dried cranberries
  • 2 tbsp bleu cheese crumbles
  • 1/2 cup large croutons
  • Homemade balsamic vinaigrette (recipe below)

Directions:

  1. Add arugula, cranberries and bleu cheese to a large salad bowl.  Gently toss.  Add croutons and dress with salad dressing (use as much or as little as you prefer)
  2. Serve and enjoy!

Balsamic Vinaigrette

Balsamic-vinaigrette

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil
  • 1 Dorot crushed garlic cube (or 1 clove minced garlic)
  • 3 Dorot chopped basil cubes (or 1 tablespoon chopped fresh basil)
  • Salt and pepper to taste

Directions:

  1. Add all ingredients to a salad dressing shaker or empty container of your choice.
  2. Shake until ingredients are well blended.

Note: You can find the Dorot brand garlic & herb cubes in the freezer section at your local Trader Joe’s, or check their website for other locations.

Question: What is your favorite winter salad? Share a link in the comments below!

Meatless Monday Recipe: Reduced Fat Asparagus Quiche

Hey there! Hope all of you had a very Happy Thanksgiving and got plenty to eat!!! ūüôā

The transition from Thanksgiving to Christmas prep seemed WAY TOO QUICK this year, didn’t it? ¬†Yesterday, I spent a few hours taking down all the fall decor & pulling out the boxes of Christmas stuff. My husband decked the house out with lights, and tonight we’re putting up the tree after we eat a light dinner.

And what ARE we having for dinner, you ask? A little Asparagus Quiche with a goat cheese salad for tonight’s Meatless Monday dinner!

If you tried my Broccoli and Parmesan Quiche recipe, you’ll want to give this one a try too! Super easy to make, and I used mostly 2% milk with just a very small amount of heavy cream to keep the fat & calories to a minimum (you do need a little fat for pull off a decent quiche, though, so I didn’t do without the cream completely)

Here is what you will need to make one 9-inch Asparagus Quiche (approximately 6 servings)

Asparagus Quiche Recipe

Equipment:

small skillet
9-inch pie plate
medium mixing bowl
fork or whisk
aluminum foil
Preheat oven to 375 degrees F.

Ingredients:

1 pre-made pie crust (for a 9-inch pie)
1 tsp olive oil
1 clove garlic, finely chopped
3 large eggs, lightly beaten
1 egg yolk
1/4 cup heavy whipping cream
1 1/4 cup 2% milk
1/2 tsp salt
1/4 freshly ground black pepper
pinch of ground nutmeg
8 spears of asparagus, blanched & cut into 1/2 inch pieces
1 cup of grated Gruyere/Swiss cheese blend from Trader Joe’s

Directions:

  1. Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust. Lightly beat an egg yolk, and then brush the edges of the crust with it to prevent burning.
  2. Heat the olive oil in a skillet over medium heat. When hot, saute the garlic for 1-2 minutes. Don’t let it burn. Pour the garlic right into the pie crust.
  3. In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg. Beat together until mixed.
  4. Add the cut asparagus and cheese blend to the pie crust. Pour the egg mixture right on top.
  5. Bake until the filling is browned & set (about 40 minutes). Check to make sure that the outer edges of the crust isn’t burning. You may need to place aluminum foil around the edges if it starts to get overdone.

Enjoy! ¬†I’ll share the Goat Cheese Salad recipe with you next week!

Question: Do you have a favorite Quiche recipe to share? Please add you links below!

Meatless Monday Recipe: Butternut Squash Soup with Granny Smith Apples

Another Happy #MeatlessMonday to you! If you’ve been following me for awhile, you know two things. ¬†1) I love making soup, and 2) I love cooking with butternut squash.

I was looking for a different taste than my usual favorite butternut squash soup recipe … something not as garlic-ky … so I started experimenting. ¬†I had a few granny smith apples in the fruit bowl, and I felt like the tart apple flavor would be really nice with the butternut squash.

I was right! After I made it, I felt like this Butternut Squash Soup with Granny Smith Apples was the best of any soup I’d ever made! Not bad for an experiment. ¬†I highly recommend giving this a try. It was super easy to make, not a huge time commitment, and like I said … it tasted REALLY good!

Meatless Monday: Butternut Squash Soup with Granny Smith Apples

Here’s what you’ll need:

  • 2 pounds whole butternut squash (1 medium-sized squash), seeds removed and cut into 2-3 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 1/2 teaspoon sage powder
  • 1 teaspoon fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/4 cups water
  • 1 1/2 teaspoons kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 350 degrees.  Peel the skin off of a medium-sized butternut squash.  Cut into 2-3 inch pieces and add to a roasting pan.  Add olive oil and water to roasting pan and toss with the squash, coating well.  Roast for about 50 minutes or until squash is tender.
  2. While the squash is roasting, peel and core the apple and cut into a medium dice. Cut the onion into medium dice. Melt the butter Dutch oven or small stock pot over medium heat. Add the apple, onion, and sage. Season with salt and pepper, and cook until soft (7 – 10 minutes) stirring every couple of minutes so it does not stick. Remove the pan from the heat and set aside.
  3. When the squash is done, remove from oven and add the apple/onion mixture as well as the fresh grated ginger to the roasting pan.
  4. Add about one cup of the squash apple mixture to a blender with one cup of the vegetable stock.  Puree until smooth and put back into your dutch oven/stock pot.  Repeat until all of the squash has been pureed with the remaining vegetable broth. If you desire a thinner consistency, you can add a little water to the puree.
  5. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Enjoy!

 

Question: Do you have a favorite butternut squash soup recipe? If you do, please add your link in the comments below!

 

 

Meatless Monday Recipe: Tofu and Walnut Lettuce Cups

One of my favorite appetizers when I go out for Chinese food are Lettuce Wraps! I’m always bummed when there isn’t a vegetarian version on the menu, but so many restaurants have both a chicken & a veg version now!!

It seems like a simple dish to whip up at home. Today’s Meatless Monday recipe is from House Foods¬†—¬†made with firm organic tofu will definitely hit the spot if you have such a craving.

And with only 120 calories per serving, you don’t even have to fill guilty! ūüôā

 

Photo courtesy of House Foods

Photo courtesy of House Foods

 

INGREDIENTS:
¬Ĺ package (7 oz) House Foods Organic Tofu Firm, drained well
1 teaspoon olive oil
1 clove of garlic, minced

Sauce:
1 ¬Ĺ tablespoon Miso (red or awase)
1 teaspoon soy sauce
1 ¬Ĺ tablespoon hoisin sauce
1 teaspoon Sake
1 teaspoon sugar
¬Ĺ cup chopped walnuts
¬Ĺ teaspoon corn starch mixed with ¬ľ cup cold water

To Serve:
Lettuce, shredded carrots, chopped cilantro

DIRECTIONS:
In frying pan, heat olive oil, garlic, and Tofu over moderately high heat, breaking up the Tofu into small pieces with a wooden spoon (can also be cubed beforehand according to preference). Cook until Tofu and garlic gets well toasted.

Add all the sauce ingredients and continue cooking for a few minutes, stirring constantly.

Add the water and cornstarch mixture in, stirring until mixture thickens. Mix walnuts in.

Serve them on lettuce cups, topped with shredded carrots and chopped cilantro.

Enjoy!!

From house-foods.com

From house-foods.com

Learn more about Meatless Monday here.

MM-Bloggers-on-Board-WS

Meatless Monday Recipe: Winter Vegetable Shepherd’s Pie

Ahhh, that crisp fall chill is in the morning air.  How it does inspire me to whip up comforting dishes and start baking!

Question: What are you favorite fall foods?  Do you crave more sweet or savory goodies?

When I was a kid, my mama used to make a mean shepherd’s pie! Hers was a more traditional version, with ground beef and cheddar cheese that crisped up just right under the oven broiler.

After I became a vegetarian, I started searching for meatless versions of all of the foods that I loved growing up. I have been making this Winter Vegetable Shepherd’s Pie from Food & Wine magazine for a few years now. The creamy mashed potatoes are rich enough that you don’t miss the meat.

 

Winter Vegetable Shepherd's Pie

Here’s what you’ll need:

  • 2 pounds baking potatoes (about 4), peeled and cut into large pieces
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon fresh-ground black pepper
  • 1 cup heavy cream
  • 6 tablespoons butter
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
  • 2 carrots, sliced
  • 1/4 teaspoon dried thyme
  • 3 cups vegetable stock

Directions:

  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
  2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
  3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
  4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and broil until lightly browned, about 5 – 7 minutes.

Note: Some broilers work much more quickly than others, so keep an eye on your dish while its under the broiler so it doesn’t burn!!

 

winter-vegetable-shepherds-pie-sm

 

 

 

Pin It Party: Best Workouts, Recipes, and Mojo Boosters

Hi friends!

Are you following me on Pinterest? If not, and you want some great healthy living ideas including workouts, recipes, motivational pics and more, CLICK HERE.

Lindsay from the Lean Green Bean is hosting another Pin It Party.  Myself and other bloggers are sharing some of our favorite and MOST PINNABLE posts.

Here are some of my favorites.  These are chock full of good info, so I hope you will pin these to your boards!

Best Recipes on Pinterest – Our 10 Most Pinned Recipes

This Spicy Veggie Frittata is one of my most popular pins on Pinterest.  Find this recipe as well as nine other yummy recipes here.

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

 

10 Quotes When You Need a Boost of Motivation

No matter your goal, we could all use a motivational boost now and again. This is one of my favorite motivational quotes from my Quotes I Love board on Pinterest from Ralph Waldo Emerson.  Find nine other awesome motivational quotes here.

ralph waldo emerson

 

The BEST 10 Workouts You Can Do at Home

Sometimes leaving the house to get your workout on is just not possible, but you don’t have to give up! Try an at-home workout like this one to banish back fat ! To sculpt other body parts and for a couple of total-body workouts, find the other nine home-based workouts¬†here.

the-sexy-back-workout

 

A Chocolate Bar that Saves a Life!

I love chocolate, and I love animals. Show me a chocolate bar that helps save an animals life, and I’ll buy it. 100% of the profits from Rescue Chocolate go to Animal Rescue groups. Look how cute that pup is! That just makes me happy. ūüôā

Photo courtesy of rescuechocolate.com

Photo courtesy of rescuechocolate.com

 

Savory Quinoa Cakes

Don’t you just love when you use up leftovers in interesting ways? I love making quinoa in the rice cooker to serve with fish and veggies. Pretty often, I make a little more than I need and I do not like wasting food! I was in the mood for a savory little snack and came up with this recipe for Savory Quinoa Cakes that used up my leftover quinoa as well as some extra carrots. They were so good. I think it’s time to make these again!

Savory Quinoa Cakes

 

Happy pinning! Hey, leave me a comment & let me know which one of these was your favorite.

Thanks and have a great day,

Karen

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Other posts you might like: 

The 10 Best Quotes to Rev Your Motivation | The Wellness Scientist

The 10 Best Quotes to Rev Your Motivation | The Wellness Scientist

Sweet Corn and Mango Salsa | The Wellness Scientist

Sweet Corn and Mango Salsa | The Wellness Scientist

Meatless Monday Recipe: Sweet Corn Salsa with Mango and Ginger

Happy Meatless Monday! As per the use, today we’re featuring another delicious meatless dish in honor of the Meatless Monday movement.

Photo courtesy of meatlessmonday.com

Photo courtesy of meatlessmonday.com

I promised today I would start to chronicle my countdown to the BIG 4-0 as well. T minus 46 days and counting! As I continue my strength training, I’m even more aware that ABS ARE MADE IN THE KITCHEN! ¬†That’s right folks — 70% of that svelte middle you crave is about having a good diet with loads of veggies and healthy protein. The other 30% is what you do in the gym.

Sweet Corn and Mango Salsa

Today’s recipe is sweet & spicy, with no need for any added sugar. The ginger gives it a little extra kick.¬†It is adapted from a recipe originally posted by the lovely Miss Averie Sunshine at Averie Cooks from back in 2010. I removed an item or two from the “laminated list” and amped up the ginger (we go cray cray for the fresh ginger at this house) This salsa is great for lunch with fresh avocado slices or Roasted Vegetables over Quinoa. ¬†For dinner, try some with my Meatless Ground “Beef” Enchiladas or any of your favorite dishes. Here’s what you need!

Ingredients

  • 1 8-ounce canned corn (low sodium)
  • 1/3 cup mango, diced
  • 1/3 cup red bell pepper, diced
  • 1 tablespoon fresh ginger, grated
  • Freshly-squeezed lime juice from 1/2 lime
  • 1/4 cup fresh cilantro, finely chopped
  • Kosher salt and freshly-ground black pepper, to taste

Preparation

Combine all ingredients in a medium-sized serving dish. ¬†Stir well and serve immediately. ¬†If you don’t finish off the whole dish, the leftovers can be stored for a couple of days in the refrigerator. ¬†Ours didn’t make it ūüôā [widgets_on_pages]

Other recipes you might like:

Stuffed Portobello Mushrooms | The Wellness Scientist

Savory Quinoa Cakes | The Wellness Scientist

Also linked today at Make-It-Yourself Monday

Meatless Monday Recipe: Savory Quinoa Cakes

Happy Monday! ¬†Are you tired of eating the same ol’ same ol’? ¬†I sure am! ¬†I’ve been in the kitchen this afternoon trying to whip up something different, and I came up with these Savory Quinoa Cakes that I’m sure you are going to love. ¬†I know I did!

Savory Quinoa Cakes

I wish you could smell them too ūüôā

These are a great Meatless Monday recipe idea for lunch or a light dinner. ¬†Have you ever wondered what to do with leftover quinoa? ¬†I had some leftover cooked quinoa in the fridge, which was perfect for this recipe. ¬†If you don’t have any quinoa leftovers, then first you’ll need to make some and let it cool to room temp. ¬†Once that’s done, you are ready to go!

Ingredients

  • 2 cups cooked quinoa, at room temperature
  • 4 liquid egg whites (I use 3/4 cup of Cage Free 100% liquid egg whites)
  • 1/2 teaspoon sea salt
  • 1/3 cup cilantro
  • 1/3 cup Parmesan cheese
  • 3 cloves garlic, chopped
  • 1 medium carrot, chopped
  • 1 cup almond flour
  • 1/2 teaspoon garlic power
  • 1/2 teaspoon Italian seasoning
  • 1 dash pepper
  • 1 tablespoon extra-virgin olive oil (for cooking)

 

Preparation

Combine the quinoa, egg whites, and salt in a medium-sized bowl. Put the garlic and carrot in a food processor until finely chopped.  Add to the bowl with quinoa and other ingredients.  Stir in the cilantro and parmesan cheese.

In a small bowl, add the almond meal and season with the garlic powder, pepper, and Italian seasoning.

Add one third of the seasoned almond meal at a time to the quinoa mixture, mixing well after each addition.

You should have enough mixture that can be formed into twelve 1-inch thick cakes or patties.

Savory Quinoa Cake Prep

If the mixture seems dry, you can add a little water to moisten. ¬†I used almond flour instead of breadcrumbs to make sure this was gluten-free. ¬†You shouldn’t need to add water if you followed the above exactly.

Heat half of the olive oil in a large skillet over medium-low heat and add 6 of the quinoa cakes.  Cover and cook for 7 Р10 minutes until the bottoms browned, taking care not to burn the bottoms.  Flip the cakes and cook the other side for 7 Р10 minutes. Remove from skillet and cool.  Repeat with the second batch.  Serve and enjoy!

Nutrition information (from Wellness Science): Calories 113.0, Total Fat 6.9 g, Saturated Fat 0.9 g, Cholesterol 1.8 mg, Sodium 168.6 mg, Potassium 51.6 mg, Total Carbohydrate 8.2 g, Dietary Fiber 1.7 g, Sugars 0.6 g, Protein 5.7 g

Savory Quinoa Cakes

These are great alone, with a few slices of fresh avocado, and amazing with a side of my favorite Easy Guacamole.

Let me know how you liked these in the comments below!  They make fun little finger foods that even the kiddos would enjoy.

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Other recipes you might like:

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Meatless Monday Spicy Veggie Frittata | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Gluten-Free Tomato Basil Pizza | The Wellness Scientist

Meatless Monday Recipe: Jamie Eason’s Chocolate Protein Bars

Happy Meatless Monday!  I’ve been on big baking kick lately, trying out several treats that stick to the Clean Eating rules!

I’m a big fan of grabbing a protein bar on the way out the door to enjoy as a mid-morning snack.  I literally had a standing order with Amazon Prime for my Chocolate Peppermint Stick Luna Bars!

Since I’m trying to avoid dairy and eat foods without preservatives as often as possible, I’ve been making batches of protein bars in my kitchen to grab instead.  This week, I’m sharing another Jamie Eason recipe with you that is a clean treat that is also dairy-free.

Jamie Eason's Chocolate Protein Bars

Here’s what you need:

  • 1 cup Oat Flour (I like Bob’s Red Mill Oat Flour which you can order on Amazon at a great price! Jamie uses this brand in her recipes too!)
  • 4 egg whites
  • 2 scoops Vanilla Whey Protein Powder
  • ¬Ĺ cup Truvia Baking Blend
  • ¬Ĺ tsp baking soda
  • ¬ľ tsp salt
  • 8 oz berry-flavored baby food
  • 3 tbsp baking cocoa
  • 4 oz water

 

Directions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients (oat flour, vanilla whey protein, baking soda, salt, baking cocoa, Truvia) together in a large bowl using a wisk.
3. Add wet ingredients (egg whites, baby food, water) on top of the mixed dry ingredients and stir well.
5. Spray an 8 x 8 Pyrex dish with a nonstick cooking spray and pour batter into dish.
6. Bake 30 minutes in oven.

This recipes makes 16 squares.  Serving size = 2 bars.

Clean Eating Brownies

Nutritional info for one serving (2 bars): Calories 96; Fat 1.4 grams; Total Carbs 12 grams; Protein 10 grams