Grilled Bruschetta Pizza

This is a combination of two really awesome dishes, bruschetta and pizza! It's a really fresh and different type of pizza that I usually have, but I love changing things up! Instead of regular pizza sauce, you can use pesto or fresh basil. The balsamic vinegar gives the pizza a nice tanginess and the grape tomatoes are so sweet! I used arugula for a peppery finish, but you can use baby spinach if you like. You can serve this pizza hot, but its just as good when its room temperature. Make mini ones as an appetizer using flatbread or pitas or just make a regular pizza for dinner, whichever way you  make it you're gunna love it!

Ingredients
- 10-12 inch ready made pizza crust
- 1-1/2 cup part skim mozzarella cheese
- 1/2 cup fresh basil chopped (or 1/4-1/3 cup pesto)
- 1 cup grape tomatoes halved
- 3 oz parmesan cheese
- 1-1/2 cup arugula
- 1/4 cup balsamic vinegar
- Salt, pepper
- Olive oil

Directions
- Preheat oven 350.
- Pour balsamic vinegar in a small pan. Bring vinegar to a boil and then turn the heat down and let reduce for 2-3 minutes. The balsamic vinegar will thicken and glaze (you know it's done when it coats the back of a spoon).
- Using a vegetable peeler, grate parmesan into curls.
- Brush both sides of pizza lightly with olive oil, and grill over medium-high heat (1-2 minutes per side).
- Spread basil or pesto over crust and top with mozzarella cheese, bake pizza until cheese has melted (6-7 minutes).
- Allow pizza to cool for about ten minutes. Top with arugula, grape tomatoes, parmesan and drizzle with balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or room temperature.

Creamy Jalapeño Ranch Dressing

I love salads and raw veggies! But what I love more is eating these especially when it's paired with THE perfect dressing or dip.  Now you may be thinking, why make dressing at home when I can just run to the grocery store and just buy it?  The truth is, salad dressing is so much better for you when it's home made and fresh.  How do I know this you ask?  It just so happens that earlier this year, I happened to be reading an article which contained a list of items to avoid buying at the grocery store because they are not very good for you and guess what made the list? Store bought dressing!  The article went on to say, store bought dressings are not as good for you predominantly because of all the added preservatives.  Who wants to eat something that was made months (maybe even a year ago) when you can whip up something that quick, easy, and yummy in no time?!  Today's recipe is just that...simple, quick, & easy.  I hope it's enjoyed in your home as much as it is in mine!

Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste

Directions:
1.  In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt.  You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream. 
2.  Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3.  Enjoy!

** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day.  It is so good, you will wish you had an entire jar to yourself!

    

Zucchini Fries

This recipe is a healthy spin on fries, instead of potatoes I used zucchini and instead of deep frying, You do a quick flash fry and bake until golden and crispy on the outside and tender on the inside! I made this with my sister-in-law and we decided to use zucchini and avocado, unfortunately the avocados we were going to use had gone bad so we just stuck to the zucchini, but you can use any veggie you deem fit: bell peppers, sweet potato, portobello mushrooms etc. Try it with marinara or your favorite dipping sauce!

Ingredients

- 2 medium zucchinis

- 1 cup oats

- 2.5 oz parmesan cheese

- 1/2 tsp Italian seasoning

- 2 TBSP oil

- pinch of salt and pepper

- 1/2 TSP paprika divided

- 2/3 cup Greek yogurt mixed with 1/3 cup water

- 2 TBSP unsweetened apple sauce

Directions

- Preheat oven to 400.

- Cut zucchini into medium size fries (I cut them to the size of steak fries). 

- Mix apple sauce, Greek yogurt, water, salt, pepper, 1/4 TSP paprika until well combined, use a shallow dish.

- In another shallow dish, mix oats, parmesan cheese, italian seasoning, salt and pepper and set aside.

- Place zucchini fries in yogurt mixture until well coated and shake off excess yogurt.

- Dredge the coated zucchini fries in oat mixture until well coated. If there are not enough oats to coat zucchini, just add 2-3 TBSP oats and a sprinkle of parmesan cheese until well coated. (It helps to do dredge a few at a time and make sure each zucchini is well coated). Set aside.

- In a medium sized pan heat oil on medium high heat, when oil is heated add zucchini fries and cook a couple minutes on each side until a light golden brown. 

- Place zucchini fries on a large baking tray sprayed with pam and bake 15-20 minutes until the crust is a deep golden brown (turn fries over every few minutes for even crisping).

- Serve warm with favorite dipping sauces!

Medi Inspired Avocado Salad

What a busy weekend!!! Have you ever wondered where the weekend went?! Typically I tend to wonder that every weekend but more so today than in the past; mainly because I spent the weekend cleaning, running errands, and being "on the go" from the time I woke up until it was time to go to bed.  Which leads me to today's recipe...I absolutely love how clean, simple, easy, and quick this recipe is to make.  It's the perfect amount of right and refreshing on these hot summer days.  Make it at home the next time you are running around and I am sure you will agree.

Ingredients:

1 avocado, cubed

1/2 cucumber cubed or 1 Persian cucumber, cubed

1 roma tomato cubed or a hand full of cherry tomatoes, halved 

1/2 - 1 tsp lemon juice 

Fresh mint (about 4-6 leaves), cut in thin slivers

Salt & Pepper to taste

Directions:

1.  Places all of the veggies together in a bowl and mix. I actually added some mushrooms in there but personally, I like it better without the 'shrooms. 

2.  Add in lemon, mint, salt, & pepper.

3.  Mix and add anything extra according to taste.

4. Enjoy!

Thai Black Rice

My sister in law made dinner for me the other day, and I loved it! This is a really yummy and super healthy dish! I had never tried black rice before so wasn't sure what to expect but loved the texture and it has a hint of nuttiness to it too. Black rice is packed with protein, fiber and lots of antioxidants so it's full of yummy goodness! The fresh bell pepper gives it a nice crunch and the lime is so refreshing! If you don't like cashews switch them out for peanuts or whatever you like. Black rice is not as starchy as regular white rice so a couple of washes will do the trick! Enjoy this with some tofu or grilled vegetables!

Thanks Priya :)

Ingredients
- 1 cup black rice
- 1 TBSP olive oil
- Juice of one lime + zest of one lime
- 1 TSP honey
- 1 TBSP sambal chili paste
- 3/4 cup toasted cashews/peanuts
- 2/3 cup diced bell pepper
- 2 TSP freshly grated ginger
- 1 TBSP toasted sesame seeds
- salt and pepper to taste
- 1 TBSP fresh cilantro

Directions
- In a bowl combine lime juice, ginger, honey, chili paste, olive oil, diced peppers and cashews. Let marinate while you cook the rice.
- Add two cups of water to a medium pot and then add one cup of black rice. Bring the water to a boil. Reduce the heat and cover. Cook until all of the water has been absorbed about 25-30 minutes.
- Fluff the rice to separate and set aside to cool for 15-20 minutes.
- Add marinated pepper mixture to the rice and mix until well combined. Garnish with toasted sesame seeds, lime wedges and fresh cilantro.

Afghan & Goat Cheese Pizza

Happy Labor Day weekend friends! I hope everyone is have a fabulous weekend and enjoying their nice long weekend...I know I have been.  We celebrated the official "kick off" of football season yesterday and my family could not be happier.  Today's recipe is perfect for a busy night when you need something quick or it can be enjoyed in bite size portions at your next tail gate or watch party.  No matter when you make it, it is sure to be a big hit!  Try it at your next bash and let us know how it turned out...we would love to hear from you!

Ingredients:

1 flat piece of Afghan Bread (I typically found in the bakery area of my local grocery store) or focaccia bread  

4-5 TBSP pesto sauce 

1 Roma tomato cut in round slices 

Your favorite toppings (I used black olives, yellow bell peppers, jalapeños, & mushrooms)

Roughly 1/2 pack of goat cheese (I think it comes in an 8 oz pack & is cylindrical in shape)

1/4-1/2 cup of shredded cheese (I used a mixture of colby & monterey jack) 

EVOO (extra virgin olive oil) - enough to brush the edges of the bread

Directions:

1.  Preheat ove to 425 degrees.

2.  Spread an even layer of pesto on the bread.

3.  Brush the edges of the pizza with the olive oil. 

4.  Add a few toppings on the pizza.

5.  Add shredded cheese but keep it very light.

6.  Add remaining toppings.

7.  Add bits of goat cheese all over the pizza.**

8.  Bake in middle rack of the oven for about 7-8 minutes or until the bread is a golden brown on the top and bottom.

9.  Broil on high heat for about 2-3 minutes after it is done cooking/ baking.
10.  Cut in bite size pieces if you're serving as an appetizer or as a "finger food".  

11.  Enjoy! 

** Remember goat cheese is very strong in taste and also very fattening so I tend to use it sparingly.  

Zucchini and Goat Cheese Salad

I made this salad a few days ago for the first time, and was a little skeptical because I've never been a huge fan of zucchini, but I have to say this salad was so good! The only recommendation I would make is when slicing the zucchini use a mandolin and leave the zucchini a little more sturdy. I sliced it more ribbon like and it became too thin after cooking it, so don't mind the picture! This is good enough to eat by itself or as a side! I didn't have pine nuts on hand so I substituted it for walnuts, but feel free to use whatever you have on hand!

Ingredients

- 4 mediums zucchini

- 2 TBSP olive oil

- 2 oz. Goat Cheese

- 2 TBSP balsamic vinegar

- 3-4 TBSP chopped walnuts

- Crushed red pepper

- Salt and pepper to taste

Directions

- With a mandolin, slice the zucchini lengthwise into thin strips (a little thicker than 1/16"). Places zucchini slices in a colander and sprinkle with salt, and let sit for about 10 minutes.

- Pat zucchini dry. Heat 2 TBSP olive oil in a large sauce pan and add zucchini. Cook for about 6-8 minutes on medium heat or until slices become a light golden brown. Add crushed red pepper, black pepper and walnuts. Taste for salt and add accordingly.

- Transfer cooked zucchini to a large plate and crumble goat cheese on top, garnish with more walnuts if desired.

- Using the same saucepan, over medium heat add balsamic vinegar. Bring to a boil and then reduce for 2-3 minutes or until the sauce coats the back of a spoon. Drizzle balsamic reduction over zucchini. Enjoy!