First of all, you are right, that is not whole wheat pizza dough. I did not have good luck at the grocery store today so just do me a favor and pretend it is – please! Whole wheat pizza dough is significantly better for you as you (hopefully) should know by now. My white pizza dough was lacking the healthy whole grain trifecta of bran, endosperm, and germ that give you that everlasting full feeling due to the extra protein and fiber. Regardless of the dough, this pizza is bomb. Three different cheeses, apples, onions, and arugula — yea, pretty much amazing. Look at my photos for extra tips!
3 Cheese Apple & Arugula Pizza
- Olive oil
- 2 tbsp all-purpose flour
- Whole Wheat Pizza Dough (let it come to room temperature)
- 1/2 cup part skim ricotta cheese
- 1/2 tsp dried oregano
- 1 apple, thinly sliced
- 1/2 cup shredded mozzarella
- 1/2 cup gorgonzola or blue cheese
- thinly sliced red onion, as much as you prefer
- 1/2 cup cooked sliced chicken (optional, mine was leftover)
- pepper to taste
- 2 cups arugula
- Preheat the oven to 450 degrees.
- Pour 1 tablespoon of olive or canola oil on your nonstick pizza pan and rub in with a paper towel. (You can also use cooking spray)
- Put the flour on the pizza pan and then place the dough on top of it. Stretch the dough out using your the palm of your hand. Be patient and work slowly so that the dough doesn’t tear. You may find that you need extra olive oil when working on the wheat dough. If you end up using white dough, you will need more flour.
- Once the dough is covering the pizza pan, gently spread the ricotta cheese on it.
- Sprinkle the oregano on top of the ricotta and spread the thinly sliced apples all over.
- Next, sprinkle the mozzarella and gorgonzola on the pizza.
- Spread the thinly sliced red onion on the pizza. Add as much or as little as you like. Make sure to slice them paper thin, the crispy, caramelized taste makes it very tasty.
- Season with pepper and dab olive oil around the outside edges of the crust using two fingers. This helps give it that toasted crusty look. Bake in the oven for 15 minutes, make sure to check it around 10 minutes as everyones oven is different.
- Top with fresh arugula and a drizzle of olive oil, enjoy!
Pizza dough and flour. You can’t tell in this photo but my pizza pan is pretty generously oiled. Whole wheat dough will need extra olive oil to work it out.
This took me a full ten minutes and i’m pretty psyched with myself
Ricotta, oregano, and mozz added!
Dabbing the outside edge with olive oil to give it that extra crispy crust nom nom. Dabbing with your finger helps you from putting too much on there.
All cooked and fresh out of the oven – 15 minutes on 450.
Topped with arugula and a light drizzle of olive oil. If you have flavored olive oil like garlic or chile – now is an excellent time to use that.
I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!
If any of you are also experiencing this heat in not only a tiny apartment, but also with a poorly performing air conditioner unit, you’ll understand my desire to eliminate all other sources of heat! I’ve been avoiding my oven and using the stove only when I have to. Grain based salads are great because not only are they easy to make, but they have a substantial amount of protein in them and make it an easy way to get in lots of veggies during the day. If you don’t like Farro (or have the patience for it to cook – I barely do), try quinoa, brown rice, or barley too.
Avocado Farro Salad
Serves 2 with leftovers
- 1 cup Farro, dry
- 1 15oz can black beans, rinsed and drained
- 1/4 cup feta cheese
- 3 tablespoons tarragon, chopped
- 1 orange bell pepper, diced
- 1/4 cup green onions, sliced
- 1/2 cup parsley, chopped
- 2 tablespoons olive oil (flavored olive oil is even better!)
- Avocado for serving
- salt and pepper to taste
1. Cook the faro according to package directions. It usually runs 1 cup faro: 1.5 cups water. Plan ahead because this will take about an hour to cook.
2. While the faro cooks, prepare the remaining ingredients. Add the beans, feta, tarragon, peppers, parsley, and olive oil to a bowl. Mix well and season with salt and pepper to taste.
3. Once the faro is cooked, add to the bowl with all of the ingredients. Mix well and serve.
* This is also great served cold the next day for lunch with salad or chicken etc.
Sorry that I have been MIA y’all! I was fortunate enough to be invited to a friends wedding in ARUBA!! Congrats to Kory and Rich, so glad the MUSC Dietetic Internship Class of 2011 has stayed so close over the years ❤ I had an amazing time celebrating you all.
The transition back into reality after Aruba has been pretty rough. The weather there is perfect (like 86 everyday), everyone is so nice, and I can’t tell you how happy I was to have no cell service. It was so incredibly relaxing! Take me back!
In my tough transition back into reality, I have been trying to get back to my normal routine of cooking and exercising … oh and catch up on missing a week of grad school too 😉 What better way to catch up slowly than to create a beverage that relaxes you?
I am probably the biggest cucumber fan you will ever meet. You know when people ask you those questions like “if you were a vegetable which vegetable would you be?” Well, I would be as cool as a cucumber. I love how refreshing and diverse cucumbers are; whether you are having them in a salad or a cocktail! When my friends see a gin & cucumber drink on the menu they without a doubt know I am going to order one (…OK at least 2).
Here is my recipe for relaxing cucumber water. I find that spiralizing the cucumber, rather than simply slicing it, gives it a bolder flavor. Regardless of what is going on in your life, I promise you this drink will make you feel like you are at the S-P-A!
Relaxing Spiralized Cucumber Water
- 1/2 cucumber
- 16oz of water
- Cut a large cucumber in half, and cut off the end.
- Using the largest pasta blade, spiralize the 1/2 cucumber into a small bowl.
- Add 1/2 of the spiralized cucumber into a glass and fill with water. Repeat with a second glass. (I love these ball jar mugs)
- Drink and relax!
Hint: You can also make a full pitcher of cucumber water with 1 whole spiralized cucumber. The increased surface area from the spiralizer strengthens the flavor, however for an even more intense cucumber flavor, refrigerate overnight.
I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients… more than a great choice for any meal!
Tomato & Camembert Frittata
Serves: 2 (with leftovers)
- 6 eggs
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/2 cup chopped tomatoes
- 1/4 cup thinly sliced scallions
- Fresh pepper & pinch of salt
- 4 oz soft cheese (Camembert, Brie, goat cheese etc)
1. Turn on oven broiler.
2. Crack six eggs in a large mixing bowl. Add in parsley, dill, tomatoes, scallions, pepper & salt. Whisk briskly until eggs are broken up and ingredients are combined.
3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.
4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning. The top should be lightly toasted and the inside soft like scrambled eggs. Serve with sides of your choice!
* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! 🙂
Hey winter – enough is enough!
If you saw our Facebook post on Friday, the weather in Greenville, SC vs. Boston, MA is very different right now. Ranging 30-50 degrees! For those of you in the Northeast .. I am so sorry. You have put up with enough snow, ice and cold.. you all deserve spring!! I grew up in upstate NY and went to ‘Cuse, so I totally get it. March weather is seriously the worst.
Today I thought I would bring a little hope for spring through food. Check out my springy tasting avocado strawberry salad with goat cheese and walnuts. This salad is a great meal for one, whether it be for lunch or dinner. You can add some lean protein to it too to make it heartier (think grilled chicken, shrimp or salmon). The strawberry brings a refreshing sweetness, while the goat cheese and avocado give a welcomed creaminess to the salad and the walnuts give the perfect amount of crunch. The avocado also gives some “meat” to the salad, as it is full of healthy good fats, and also keeps you fuller longer. Remeber: don’t be afraid of fats!! While I totally and completely love everything about the 90s, I do hate how fat phobic it made everyone. Incorporating good fats in your diet (like nuts and avocados here) will help reduce your risk of heart disease and diabetes. Bonus: They have a much better full factor than carbs, which make you crave more and more.
Enjoy, and don’t worry, spring is coming!!
Avocado & Strawberry Arugula Salad with Goat Cheese and Walnuts
- 2-3 cups arugula
- 1/4 medium size avocado, sliced
- 3-4 medium sized strawberries sliced
- 1 oz goat cheese
- 1 Tablespoon chopped walnuts
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Fresh ground black pepper and dried herbs to taste
- Add the arugula to a large bowl.
- Top with the sliced avocado, sliced strawberries, crumbled goat cheese and chopped walnuts.
- Dress the salad with 1 Tablespoon of olive oil, 1 Tablespoon of balsamic vinegar and fresh ground pepper and a small amount of fresh dried herbs (such as basil, if desired).
- Toss and eat!
What are your favorite spring foods?
Soup, as you can probably tell by this point, is a definite staple in my diet. Especially since this has been a record breaking winter up in Boston, at about 100 inches of snow so far, I need vats of this stuff on hand. As Jimmy Fallon would say, EW. Soup can be utterly dull and boring which is what I try to avoid at all costs by adding tons of herbs, parmesan cheese, and lemon juice. I also poach the entire chicken breast in the soup which adds a nice chicken-y flavor without all the work of dealing with bones etc. Hope you enjoy!
Parmesan Herb Chicken Noodle Soup
- 2 tbsp olive oil
- 4 cloves garlic, diced
- 1/2 red onion, diced
- 7 carrots, diced
- 1 tbsp herbes de provence
- Juice 1/2 lemon
- 1 – 1.5 lbs chicken breast
- fresh ground black pepper
- 32 oz chicken broth
- 1 cup of water
- 1 cup whole wheat pasta noodles
- 1 cup fresh chopped parsely
- 1/2 cup fresh chopped dill
- 1/2 cup parmesan cheese
1. Place a pot on medium heat. Add olive oil, garlic, and red onion. Saute for 2-3 minutes, stiring frequently. Add carrots and herbs de provence, stir frequently and allow to cook for another 2-3 minutes.
2. Add the lemon juice, whole chicken breast, pepper, broth, and water. Simmer for about 20 minutes or until chicken breast is cooked through completely.
3. Once chicken is cooked, remove from the pot and place in a large bowl. Using two forks, shred the chicken into bite size pieces. You can also dice the chicken if you prefer. Once finished, place chicken pieces back into the pot.
4. Add pasta noodles and allow to cook for another 10 minutes until they are cooked through.
5. Lastly, add the parsley, dill, and parmesan cheese. Serve with sliced lemon.