3 Cheese Apple & Arugula Pizza

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


  1. Preheat the oven to 450 degrees.
  2. 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)
  3. 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.
  4. Once the dough is covering the pizza pan, gently spread the ricotta cheese on it.
  5. Sprinkle the oregano on top of the ricotta and spread the thinly sliced apples all over.
  6. Next, sprinkle the mozzarella and gorgonzola on the pizza.
  7. 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.
  8. 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.
  9. 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.

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.

pizza dough!

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.

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.


Roasted Pork Loin with Christmas Cranberry Chutney

Few condiments in this world offer the complimentary culinary delightfulness that a chutney can provide. The best part about it is that making one is extremely simple, can be done in about 20 minutes, and is equally as tasty when served hot or cold.  Creating and serving a chutney will spruce up any generic baked meat and turn it into an exquisite fine dining entrée. In this particular chutney I used seasonal ingredients meaning they will have the strongest flavor, contain more nutrients, and are more easily obtained as a locally produced ingredient.  Below I served it with a delicious herb encrusted pork-loin where you will learn how to get an aw-dropping sear!

The Healthy Bachelorette Porkloin and Chutney

Roasted Pork Loin with Christmas Cranberry Chutney


  • 12 oz bag of fresh cranberries
  • 1/4 cup water
  • 1/2 cup sugar
  • 2 oranges, zested, peeled, supremed, juiced
  • 1 teaspoon chopped ginger
  • pork tenderloin
  • 2 teaspoons herbs de provence
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • fresh ground pepper
  • 2 tablespoons butter
  • Juice from one small lemon


1. Rinse your cranberries and place them in a pot with the 1/4 cup water on medium-low heat.  Meanwhile, gather your fresh ginger, peel and dice into very fine pieces and add to pot of cranberries.  Continue to zest the outside of the oranges over the pot, being careful to avoid the lighter color peel that is very bitter. Then, peel the oranges and discard.  Next step is to supreme the orange, this allows you to gather the delicious fruit while avoiding the pith, chop into small pieces and add to cranberries. Lastly squeeze the oranges over the pot with the cranberries and add the sugar, stir to combine and simmer for 15 minutes on low heat until consistency is thick, similar to jam. This can be served hot or cold and stored in the refrigerator for 5 days.

2. Preheat your oven to 350 degrees and place a skillet or sauté pan on medium heat with the butter.  Place your pork loin on a flat surface and season with herbs de provence, garlic powder, red pepper flakes, and fresh ground pepper.  When searing, it is important to ensure the pan is the perfect temperature. To high will cause a lot of smoke and burning while too low will create a very unappetizing color in your meat.  So, leaving the pan on medium heat for a few minutes allows it to heat thoroughly and evenly while you do prep work. When placing the pork in the pan it should sizzle without smoking, if it smokes, just pull the pan off the burner (keeping the pork in) until it cools off a bit.

3. Once your pan is heated and ready, place the pork loin in and allow it to sear on each side for approximately 3 minutes.  Once you have a nice toasty crust, squeeze the lemon juice on top of the pork and into the pan to de-glaze the flavor that is stuck to the bottom.  Continue to place the entire skillet into the oven to continue cooking for about 30 minutes, if you are using a teflon pan, make sure to transfer the pork into an oven safe dish.  Cook the pork until the temperature reaches 145 degrees or the juices run clear.

4. I served this with some leftover brown rice and fresh spinach – enjoy!


Fresh chopped ginger and orange zest

Fresh chopped ginger and orange zest


Supreme your orange!

Supreme your orange!









Hearty Tomato and White Bean Soup

If it hasn’t become clear how obsessed I am with Trader Joe’s Tomato soup, i’m not sure how else I can drive it home!  It really is incredibly delicious, low calorie, low sodium, and very flavorful.  Per usual, i’ve stuffed this soup with plenty of healthy ingredients so you can get the most bang for your bowl of soup.  Enjoy!

The Healthy Bachelorette: Hearty Tomato Soup with White Beans and Sourdough Croutons


Hearty Tomato and White Bean Soup 

Serves 4


  • 2 tablespoons olive oil
  • 1/2 cup diced white onion
  • 4 cloves diced garlic
  • 2 cups quartered cherry tomatoes
  • 1 tablespoon herbes de provence
  • 1 Quart Trader Joes Low Sodium Creamy Tomato Soup (or tomato based soup of your choice)
  • 1 cup water or low sodium chicken stock
  • 1/4 cup dried Barley (quick cooking or regular)
  • 1 can white beans, rinsed and drained
  • Fresh ground pepper to taste
  • Fresh basil and/or parsley for serving


1. Heat a pot on the stove on low-medium heat with olive oil. Sweat the onion and garlic, covered, for 3-5 minutes until onions turns clear.

2. Next, stir in the tomatoes and herbs and cover. Let cook for another 3-5 minutes.

3. Pour in your tomato based soup and 1 cup of water/chicken stock.  Let soup come to a light simmer (slow, small bubbles at the top), then add in your barley. Let simmer for about 10 minutes if you are using quick cooking, or 25 minutes if using regular barley.

4. Once your barley is fully cooked, add in the white beans, fresh ground pepper, basil and stir!

5. Serve with sourdough croutons (recipe below), and enjoy!


Sourdough Croutons


  • 2 slices day-old sourdough bread, cut into small pieces
  • 2-3 tablespoons olive oil
  • Black pepper
  • Garlic Powder


  1. Toss the sourdough bread pieces, olive oil, black pepper and garlic powder in a mixing bowl until evenly coated.
  2. Bake for 7-10 minutes on 350 degrees in a traditional or toaster oven.
  3. Place on top of The Healthy Bachelorette Hearty Tomato and White Bean Soup!






The Healthy Bachelorette: Hearty White Bean and Tomato Soup