Rainbow Pepper salad
- 3 medium bell peppers choose your favorites
- 1 medium red onion thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh basil chopped substitute your favorite herb
Slice the tops and bottoms off the the peppers. Cut into quarters and remove all seeds and membranes. Slice into 1/4 inch strips. Place all pepper slices into a bowl and add sliced red onion.
Make the dressing. In a small mason jar, add the extra virgin olive oil, fresh basil or other herbs and shake well. Pour over the peppers, add the salt and pepper to taste and enjoy!
Serves 2
Broccoli-mushroom pizza
Steam or boil broccoli florets 3 minutes, drain and set aside
Add the olive oil to a medium sized pan and add the onions and garlic, sautee over medium heat about three minutes. Add the mushrooms and saute about three minutes-they should not be fully cooked. Add salt, pepper, red pepper flakes to taste and remove from the heat, set aside
Heat oven to 425 degrees
Prepare a 10 inch pizza pan with by rubbing olive oil all around the pan and sprinkle with corn meal to cover. This keeps the pizza from sticking to the pan and adds a nice crunch!
Place uncooked crust in the pan and stretch out to fit to the rims. Take a fork and dock the dough, which is tapping the fork all around the dough with the tines to keep it from rising unevenly. Cook ten minutes and remove from the oven.
Add the pizza ingredients on top. If you are using a premade crust, you will now add the ingredients as well.
*I do not use tomato sauce but you could use it if you desire. Take ½ cup of your fave sauce and spread it on the top of the pizza crust before adding the other ingredients.
Place the mushroom onion mixture on top of the pizza bringing it to just the inside of the pizza crust. It the mushrooms are watery, use a slotted spoon to place them. Add the mozzarella cheese all over the pizza evenly. Top with the broccoli and press into the cheese. Spring the parmesan all over and place the pizza into the over for ten minutes.
After the pizza is done, remove from the over and let sit for ten minutes to make it easier to cut
Done and enjoy! Serves 2-4 depending on how hungry you are! 😉
- 1 10 oz. package white button mushrooms sliced 1/4 inch thick
- 2 cups fresh broccoli florets in 1/2 inch size approx. a large head
- `1/2 medium onion chopped
- 1-2 cloves garlic finely chopped
- 1 tbsp. extra virgin olive oil
- 8 oz. grated fresh mozzarella cheese
- 1/4 cup grated parmesan cheese optiona
- 1 10 inch uncooked pizza dough make your own or buy premade
- **1 10 inch cooked, purchased premade pizza form
Salsa Pizza
- 1 premade pizza homemade or your fave healthy version
- 4 oz. shredded Monterey Jack cheese
- 1 medium plum tomato sliced thin
- 1/2 medium red onion chopped finely
- 1/4 cup chopped fresh cilantro
- 1/2 lime juice fresh
- 1 tbsp. extra virgin olive oil
- 1/4 tsp red pepper flakes optional
Preheat oven to 425 degrees
Lightly brush a 12 inch pizza pan with olive oil and dust with cornmeal
Stretch the dough out by hand to within an inch of all sides or roll out with a rolling pin
Dock with a fork, taking the tines and make little holes around the dough
Bake the dough for ten minutes until just golden, remove from the oven
Saute the onions in the olive oil and cook about 3-4 minutes, adding the red pepper flakes if using and a pinch of salt. Place the cheese around the hot dough, add the sliced tomatoes and onions. Sprinkle with cilantro, salt and pepper and a squeeze of fresh lemon juice. Place back in the oven for 8-10 minutes. Check at eight.
Serves 2-4 small slices. Enjoy!
Hearty veggie broth
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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- 8 cups water
- 10 stems mushrooms I freeze the stems when I use a whole mushroom as I find them too tough, 5 whole mushrooms can be substituted
- 2 dried bay leaves
- 2 whole carrots quartered-as fresh as possbiel
- 2 medium stalks celery ends trimmed, quartered
- 1 large onion chopped
- 2-3 cloves whole garlic peeled and cut in half
- 1/4 tsp. red pepper flakes optional
- 1/4 cup fresh parsley chopped
- 1-2 slices green or red peppers seeds and membrane removed, chopped
- salt pepper to taste
- 1 tbsp extra virgin olive oil
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