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
Hummus
- 1 15 oz can chick peas drained
- 1/2 lemon
- 1/4 cup chopped fresh parsley
- 1/4-1/2 cup olive oil
- 1 tsp. paprika
- 1/2 tsp cumin
- 1 clove garlic
Add all ingredients to a food processor or high speed blender. Process till smooth. Adjust seasonings to taste. Use as a dip for carrot and celery sticks, sliced veggies.
Collard greens
Fill a dutch oven 3/4 with water and place on high heat and bring to a boil. Rinse collards well and make sure the tough, middle stem is removed. Use a small pair of kitchen shears to remove it. Place all ingredients on the dutch oven and once it comes to a boil, bring heat down to simmer, cover, and cook for 2 hours. Greens will be very tender. The liquid that remains is called pot likker and is full of nutrients. Many pour it on the rice with the black eyed peas or drink it on its own. It can be poured over the greens in a bowl as well.
Enjoy, 1 bunch serves 2, 2 bunches 4 people
- 1-2 bunches fresh collard greens wash liberally, remove tough center stem
- 1 medium onion peeled and quartered
- 3 cloves garlic peeled
- 1 small turnip or three radishes
- 3-4 squirts hot sauce to taste
- 1/4 cup sugar
- 2 tbsp. white vinegar
- Fill a dutch oven 3/4 with water and place on high heat and bring to a boil. Rinse collards well and make sure the tough, middle stem is removed. Use a small pair of kitchen shears to remove it. Place all ingredients on the dutch oven and once it comes to a boil, bring heat down to simmer, cover, and cook for 2 hours. Greens will be very tender. The liquid that remains is called pot likker and is full of nutrients. Many pour it on the rice with the black eyed peas or drink it on its own. It can be poured over the greens in a bowl as well. Enjoy, 1 bunch serves 2, 2 bunches 4 people
Stuffed Pepper – clean eating style
- 2 medium whole roasted peppers any color of your choice
- 1 cup cooked brown rice
- 8 oz fresh mushrooms chopped fine
- 1 15 oz. can cherry tomatoes 1 15 oz. stewed tomatoes, drained
- 1-2 cloves garlic chopped fine
- 1/4 tsp. red pepper flakes optional to taste
- 2 tbsp. olive oil extra virgin (you can use whatever type of olive oil you like
Roast the peppers by broiling or on a gas flame till blackened. Place in a plastic bag, close and let steam 20 minutes. Remove from the back, scrape off the blackened skin and remove the top and seeds from inside the pepper. Place aside.
Cook the brown rice according to manufacturer's directions. Place 1 tbsp. olive in a medium fry pan. Add the onions, mushroom and garlic. Saute on medium high heat till the mushrooms release their liquid, about three minutes; then saute another 2 minutes. Add the rice to the mushroom onion mixture and stir till combined on medium high heat. Add the can of the cherry tomatoes drained to the mixture. Mix all together to combine. Place half the mixture in each pepper carefully. Preheat the oven to 350 degrees and place the stuffed peppers on a foil lined pan. Bake 25 minutes. Remove from the oven and enjoy!
Serves 2
South of the Border Spaghetti
- 1 serving cooked or previously cooked spaghetti your choice a serving is 2-4 ounces depending on taste
- 1/4 avocado cut into small dice
- 1/2 tomato seeds removed, diced 1/4 inch
- 1/2 onion chopped
- 1 clove garlic finely chopped
- 1/4 cup cilantro chopped - optional
- 1 tbsp. olive oil extra virgin, or your favorite
Place 1 tbsp. extra virgin olive oil in a medium size fry pan. Heat to medium high and add the onions and garlic. Saute about two minutes; add the tomatoes, saute another two minutes. Add the pasta and saute all together to coat pasta and heat it through about one or two minutes more. Sprinkle in the cilantro and plate the spaghetti in a bowl. Add the diced avocado to the pasta and salt and pepper to taste.
Serves 1
Enjoy!
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