Fresh and Healthy

I love to eat healthy the majority of my days, but obviously I love food, so even healthy food must taste delicious. By using ingredients like fresh herbs, spices, and citrus juice, you can make super flavorful food that's still low calorie and nutritious. These meals are all light and delicious, plus easy, and versatile.

Whole Wheat Pizza with Bell Pepper, Onion, Jalepeno and Pineapple

Ingredients:

1 fresh whole wheat pizza dough, homemade or store bought 
Store bought pizza sauce
*Trader Joe's sells a great pizza sauce and whole wheat dough  

3/4 of a fresh whole pineapple, chopped into small pieces 

1 cup sliced bell peppers

1/2 cup chopped red onion 

1 jalepeno pepper, chopped small 

Shredded soy cheese (pictured), vegan cheese, or small amount of regular mozzarella 

*I recommend using traditional shredded mozzarella because it tastes and melts the best. Sometimes you gotta go with the real deal and just use it in moderation : ) 

Preheat the oven to 475 degrees. Spray a baking sheet with non-stick cooking spray. Stretch the dough out with your hands, then spread the dough onto the baking sheet, spreading the edges all the way to the end of the pan to create a thin crust. Pre-cook the crust without any toppings for 7 minutes. 

Remove from the oven and top with the pizza sauce, then the cheese, then the veggies and pineapple.

Return to the oven and bake for an additional 7 minutes. Now open the oven and using an oven mitt, carefully slide the pizza off the baking sheet, directly onto the oven rack. Bake for 2 more minutes on the oven rack to crisp up the bottom of the pizza. If you do not want crispy crust, skip this step, and simply cook on the pan for 7 - 9 minutes until the cheese is melted.

 Pull the pizza out of the oven and place onto a cutting board. Slice and serve.

Brown Rice with Roasted Butternut Squash, Arugula, and Feta 

Ingredients: (2 servings)
1 cup cooked brown rice
1 cup arugula
1/2 red onion, thinly sliced
1/4 cup crumbled or diced fat free feta, or an 1/8 cup regular feta
1/4 cup dried cranberries (not pictured)
butternut squash, peeled and diced


1 teaspoon dijon mustard
1 teaspoon honey
2 teaspoons cider vinegar
3 tablespoons olive oil

Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with olive oil. Toss the squash around to evenly coat in the oil, and sprinkle with salt and pepper. Roast for 25 - 30 minutes. 

Meanwhile, cook the brown rice. *Trader Joe's sells brown rice in the frozen section that comes in little bags with 2 servings in each. All you have to do is throw it in the microwave for 3 minutes and it's done! 

Place the brown rice in a bowl, and add the red onion slices, feta, arugula, and cranberries.

To make the dressing: add the honey, dijon mustard, vinegar, and a pinch of salt and pepper into a bowl and whisk. Slowly pour in the olive oil while whisking in order to emulsify the dressing. 

Add the dressing and the cooked butternut squash into the brown rice mixture and toss. Taste and season with salt and pepper if needed. 

Mixed Greens Salad with Grilled Lemon-Rosemary-Garlic Chicken, Skewered Vegetables, and Hummus-Balsamic Dressing

Ingredients: (serves 2)
3 cups mixed greens
2 tablespoons fat free balsamic salad dressing
2 tablespoons eggplant hummus or other hummus of your choice

2 skewers vegetables of your choice

*I used Trader Joe's pre-made skewers that have mushrooms, squash, onions, and peppers

1 chicken breast 

1 garlic clove, minced

1 tablespoon chopped fresh rosemary 

1 lemon

Red pepper flakes

Salt 

Begin by marinating the chicken breast. Coat the chicken in the minced garlic clove, chopped rosemary, the zest and juice of half a lemon, and a drizzle of olive oil. Sprinkle with salt and red pepper flakes. Let marinate in the fridge for a few hours, or up to a whole day.

 Remove the chicken from the fridge an let come to room temperature 30 minutes before you're ready to cook. Brush the skewers with olive oil and season with salt and pepper. Heat a grill to medium high, or prepare a charcoal grill. Rub the grill grates with a paper towel coated in oil to prevent sticking. Grill the chicken and the skewers on the hot grill for about 5 minutes on each side. 

Remove the chicken and skewers from the grill and prepare the salad dressing. Mix the fat free balsamic dressing (or 1 Tb olive oil + 1 Tb balsamic vinegar), the hummus, and the juice of half a lemon. Pour over mixed greens of your choice, add the veggies, and add sliced chicken breast.