Today marks the first day of my summer vacation. Do you know what that means?
No more packed lunches!
Although during the school year I tried to vary my mid-day meals throughout the work week, I found myself resorting to a rather boring rotation of leftovers fruit & yogurt peanut butter and banana sandwiches and hummus & veggie sandwiches.
Name:
Red Berry Salad with Granola-Crusted Goat Cheese
Cuisine
Mixed
Prep Time
15 minutes
Cooking Time
5 minutes
Total Time
20 minutes
Servings
4
Yield
4
Well, now that I’ll be home for lunch every day, I’m looking forward to making exactly what I’m craving in the moment…
…which more often than not in the hot summer is a fresh & bright fruity salad.
This is a sweet salad in every sense of the word.
Juicy raspberries and strawberries are joined by creamy bites of tangy goat cheese encrusted in crunchy granola atop tender baby greens. The gorgeous Red Berry Vinaigrette I posted last week is generously drizzled on top as the perfect finishing touch.
What do you like to make when you’re home for lunch?
Red Berry Salad with Granola-Crusted Goat Cheese
Printer-Friendly Recipe
yield: 1 serving
Ingredients
1 ounce soft goat cheese
2 Tbsp granola, such as Berry Cherry Almond Granola (dried cherries and large slices of almond removed)
2 cups mixed salad greens, preferably organic
1/4 cup raspberries, preferably organic
2 medium strawberries, preferably organic, hulled and chopped
2 Tbsp Red Berry Vinaigrette
Directions
Divide the goat cheese into small pieces and roll into balls using your palms.
Lay the granola out on a plate. Roll the goat cheese balls in the granola pressing so that the granola stick and creates a crust. Set aside.
Place the greens on a plate. Top with granola-crusted goat cheese balls raspberries and strawberries.
If you follow me on Twitter, you may have read about my unfortunate incident involving flying appliances and a crippled toe. Ok, so maybe it wasn’t quite that dramatic, but I did end up with a broken toe resulting from a poorly stacked pile of kitchen equipment.
I know there’s not much to be done to remedy a broken toe, so I did not seek out any medical treatment other than a self-prescribed glass of red wine.
I give myself an “A” for effort for attempting to walk 1 mile to work in the snow the following morning, but I only made it 20 feet before concluding that it just wasn’t going to happen. At least not without some serious pain. Sick day, it was!
I spent most of the day on the couch with a bag of ice frozen cranberries swaddling my toe, but I did manage to hobble around the kitchen and put together this delicious Maple Apple Crisp.
Let’s talk apples for a minute, shall we?
During the warmer months, I completely ignore the apples on display in grocery stores and instead stock up on berries and stone fruit; but as soon as the cool weather descends, I plow my way through bags of organic apples at an alarmingly fast rate. The majority of them are eaten raw and out-of-hand, but some are reserved for baking.
I’ve never come across an apple baked good that I didn’t like, but my all-time favorite apple dessert is apple crisp. Easy to lighten without sacrificing flavor, apple crisp is the ultimate dessert-breakfast hybrid (and you probably know how much I love these kinds of dishes).
Is apple crisp not the same to you without something cool & creamy to accompany it? I’ve got you covered. Serve the crisp with a dollop of plain Greek yogurt for a healthy ice/whipped cream substitute.
Many of you appreciated the nutritional information I provided for the Whole Wheat Oatmeal Peanut Butter Cookies, so I thought I’d include the info for this crisp as well.
Not too shabby, right?! I’m especially impressed with the low amount of added sugar, given how sweet the crisp tastes (a prime example of how naturally sweet fruit is!). In terms of the fat content, canola oil and walnuts delivers a healthy amount of both polyunsaturated and monounsaturated fats… most crisp recipes call for butter, which is full of both saturated (i.e. unhealthy) fat and cholesterol. The fiber comes from the whole wheat pastry flour, rolled oats, and apple skin – which is one reason why I decided not to peel the apples (I also like the color they impart to the crisp!).
Nutritional stats aside, this apple crisp tastes fantastic. Just a touch of maple syrup is enough added sweetness for the apple filling, which bakes up soft and fragrant. The crisp topping is a nice crunchy textural accompaniment to the creamy apples, and is reminiscent of a hearty granola. I chose to keep the skin on the apples, but if you prefer to peel your apples, go ahead and do so before slicing them.
Maple Apple Crisp
Name
Maple Apple Crisp
Cuisine
American
Prep Time
15 minutes
Cooking Time
45 minutes
Total Time
Approximately 1 hour
Servings
10 servings
Yield
1 9×13-inch baking dish
Ingredients
canola oil cooking spray
5 cups thinly sliced baking apples, (about 4 medium), such as Gala, Cortland, Honey Crisp, Granny Smith, etc., preferably organic (peel them if you must, but you will be sacrificing fiber)
1 Tbsp pure maple syrup, preferably grade B
2 Tbsp apple cider
1 tsp pure maple extract (may substitute pure vanilla extract)
2 tsp arrowroot powder or cornstarch
1/4 cup Sucanat
1/4 cup whole wheat pastry flour
1/4 cup old fashioned rolled oats
1/4 cup chopped pecans or walnuts
1 tsp apple pie spice
2 Tbsp canola oil
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized ovenproof dish.
2. Prepare the Apple Filling
In a large mixing bowl, combine the sliced apples, maple syrup, flour, cinnamon, nutmeg, and a pinch of salt. Toss everything together until the apples are evenly coated with the mixture.
3. Make the Crisp Topping
In another bowl, mix the rolled oats, flour, brown sugar, and cold butter pieces. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. If you choose to include nuts, fold them into the topping mixture.
4. Assemble the Crisp
Spread the apple mixture evenly in the greased baking dish. Sprinkle the crisp topping evenly over the apples.
5. Bake to Perfection
Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
6. Serve Warm
Remove the Maple Apple Crisp from the oven and allow it to cool for a few minutes before serving. This dessert is best enjoyed warm, and you can make it even more indulgent with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition (per serving)
Calories: 350
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 50mg
Total Carbohydrates: 56g
Dietary Fiber: 5g
Sugars: 33g
Protein: 3g
Directions
Preheat oven to 350°F.
Coat an 11×7 inch baking pan with canola oil cooking spray.
In a large bowl, toss apple slices with maple syrup, apple cider, maple extract, and arrowroot powder. Spoon mixture into prepared pan.
In a medium bowl, stir together the Sucanat/brown sugar, flour, rolled oats, walnuts, and apple pie spice. Pour in the canola oil and stir until crumbly. Sprinkle crisp mixture evenly over apples. Crisp topping won’t completely cover apples.
Bake for 30 minutes, or until apple filling is bubbly and crisp topping is golden.
Have you ever set out on a culinary mission with a precise idea of what you want to achieve, but ended up creating something different than what you had envisioned?
That is exactly what happened with this recipe.
I intended to make a creamy pumpkin butter with notes of maple and a hint of coconut, and ended up with a deliciously thick concoction that is reminiscent of pumpkin pie filling.
Thanks to the coconut butter, the pumpkin butter firmed up a bit in the fridge, resulting in a velvety smooth pie filling-like consistency.
You actually could use this recipe for a vegan pumpkin pie – just triple (or maybe even quadruple?) the ingredients, smooth into a pre-baked pie crust, and refrigerate until firm.
I’ve totally been stealing occasional finger swipes and frequent spoonfuls whenever I’m rooting around in the fridge, but this is also fantastic when used for its intended purpose; as pumpkin butter:
Spread onto toast, stir into yogurt, dollop on top of oatmeal, or – in this case – smear onto a warm Pumpkin Spice Latte Streusel Muffin.
So whether you put this recipe to use as a condiment or as a super healthy dessert, I can promise that all of you pumpkin fanatics out there are going to love this pumpkin butter/pie filling!
Maple Coconut Pumpkin Butter/No-Bake Vegan Pumpkin Pie Filling
Name:
Maple Coconut Pumpkin Butter (a.k.a. No-Bake Vegan Pumpkin Pie Filling)
Cuisine:
Fusion
Prep Time:
10 minutes
Cooking Time:
0 minutes (No-bake)
Total Time:
10 minutes
Servings:
16 servings
Yield:
1/2 cups (12 ounces)
Ingredients
1 cup 100% pumpkin puree, at room temperature (if your pumpkin is cold, the coconut butter may solidify when it comes in contact; if so, just nuke the mixture for 20 seconds and stir to melt the coconut butter)
1/4 cup coconut butter, well-stirred and at room temperature
2 Tbsp pure maple syrup
1 tsp pure maple extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Instructions
1. Gather Your Ingredients
Before you begin, ensure you have all your ingredients at hand. This simple recipe comes together quickly, so having everything ready will make the process smoother.
2. Combine Pumpkin Puree and Coconut Cream
In a medium-sized mixing bowl, add the canned pumpkin puree and coconut cream. Coconut cream will give your pumpkin butter a rich and creamy texture. You can find coconut cream in cans at most grocery stores.
3. Sweeten with Maple Syrup
Pour in the pure maple syrup for sweetness. Unlike refined sugars, maple syrup adds depth of flavor and a hint of caramel, making this pumpkin butter truly special.
4. Spice it Up
Add the pumpkin pie spice (or your homemade blend of cinnamon, nutmeg, and cloves) to the mixture. This spice blend is the heart of your pumpkin butter, infusing it with those classic fall flavors.
5. A Touch of Vanilla
Enhance the aroma and flavor with a half teaspoon of pure vanilla extract. It complements the spices and adds a delightful fragrance.
6. Season with a Pinch of Salt
Don’t forget a pinch of salt to balance the sweetness and enhance all the flavors. Mix everything together until well combined.
7. Blend or Whisk
At this point, you can either use a blender or a hand whisk. If you prefer a smoother consistency, blend the mixture until it’s silky and well incorporated. For a slightly chunkier texture, a quick whisking will do the trick.
8. Taste and Adjust
Give your Maple Coconut Pumpkin Butter a taste test. Feel free to adjust the sweetness or spices to suit your preferences. If you like it sweeter, add more maple syrup; if you want it spicier, sprinkle in extra pumpkin pie spice.
9. Store and Serve
Transfer your Maple Coconut Pumpkin Butter into a clean, airtight container or jar. Refrigerate it for a few hours to allow the flavors to meld together. This pumpkin butter can be used as a spread for toast, bagels, or muffins. It’s also a delightful dip for apple slices or a dollop on your morning oatmeal.
Directions
Combine all ingredients in a bowl. Stir until smooth.
Store in the refrigerator in an airtight container (because of the coconut butter, this will stiffen slightly when chilled. You can pop it in the microwave for 20-30 seconds to loosen it up if you’d like, but it’s just as delicious straight from the fridge).
*For pie filling: triple or quadruple ingredients (depending on size of pie crust), smooth into pre-baked pie crust, and chill in the refrigerator until firm. Serve chilled.
Nutritional Information Per 2 Tbsp Serving
Calories: 72 kcal
Total Fat: 5g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 7mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 5g
Protein: 1g
Vitamin D: 0%
Calcium: 1%
Iron: 2%
Potassium: 3%
Please note that these nutrition estimates are approximate and may vary based on the specific brands of ingredients used.
It’s always a good practice to check the nutrition labels on individual product packaging if you have specific dietary concerns or requirements. Enjoy your Maple Coconut Pumpkin Butter in moderation as a delightful fall treat!
Berry-flavored breakfast grains used to be relegated to sugar- and artificial ingredient-packed cereals designed for kids. These days, you can find a wide array of healthier berry-themed cereals geared towards adults.
And why not? Shouldn’t adults be allowed to partake in the enjoyment of berry cereals without resorting to the atrocities posing as healthy breakfasts?
The answer is a resounding “Yes!”
With this recipe, you can indulge your berry cereal-fanatical inner child by making an easy homemade granola.
Rolled oats and puffed brown rice cereal are tossed with a puree of both strawberries and raspberries, which lends a light pink hue to the baked granola.
The oats are tossed with sliced almonds and chewy unsweetened dark cherries both for additional flavor and texture.
This encompasses everything I love about healthy granola: wholesome ingredients, fresh flavor, crisp oats clusters, crunchy nuts, chewy dried fruit, and decent nutritional stats.
I don’t often eat a full bowl of granola – opting instead to sprinkle it over yogurt or combine it with other cereals – but this particular version is so light and tasty that I just couldn’t help myself!
And neither will you ;).
Name
Berry Cherry Almond Granola
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
25 minutes
Total Time
35 minutes
Servings
8
Yield
4 cups
Ingredients
3 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup dried cherries
1/2 cup dried mixed berries (blueberries, strawberries, cranberries)
1/4 cup honey
1/4 cup maple syrup
1/4 cup coconut oil (or your preferred cooking oil)
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
1. Preheat Your Oven
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats and sliced almonds. Stir them together until well mixed.
3. Create the Sweet Syrup
In a small saucepan over low heat, combine the honey, maple syrup, coconut oil, vanilla extract, and salt. Stir the mixture until it’s well combined and the coconut oil is completely melted.
4. Combine Wet and Dry Ingredients
Pour the sweet syrup mixture over the dry ingredients in the large bowl. Stir everything together until the oats and almonds are evenly coated.
5. Bake to Perfection
Spread the granola mixture evenly onto your prepared baking sheet. Place it in the preheated oven and bake for 20-25 minutes, or until the granola turns golden brown, stirring once halfway through to ensure even cooking.
6. Add Dried Fruits
Remove the granola from the oven and immediately sprinkle the dried cherries and mixed berries over the top. Gently press them into the granola while it’s still warm.
7. Cool and Store
Allow the granola to cool completely on the baking sheet. As it cools, it will become crisp. Once cooled, break it into clusters and store it in an airtight container.
Serving
Serve this delicious Berry Cherry Almond Granola with your choice of yogurt, milk, or as a topping for smoothie bowls. You can also enjoy it as a healthy snack on its own.
Homemade Berry Cherry Almond Granola is a delightful and nutritious way to start your day. With the goodness of oats, almonds, and a burst of dried fruits, it’s a breakfast option that’s high in fiber and essential nutrients. Plus, making it at home allows you to customize the ingredients to your liking and avoid unnecessary additives. So, give this recipe a try and enjoy the delicious rewards of a homemade breakfast delight!
Last week I had the pleasure of attending a dinner co-hosted by Mary Kate of Kitchenbelle and Eggland’s Best. I spent the evening at Stella in the South End, (along with about 30 other Boston bloggers), enjoying a multi-course breakfast-for-dinner meal featuring – what else? – eggs.
We congregated in a lovely private dining area adorned with egg-themed decor, and chatted over mimosas and bloody mary cocktails. After enjoying an appetite-piquing hors d’oeuvre bite of deviled egg, we seated ourselves and settled in for an impressive buffet spread of delicious egg dishes. In between brief yet informative presentations by Eggland’s Best representatives, we were treated to the following tempting offerings:
I will direct you to Tina’s blog, Carrots ‘N’ Cake, for some beautiful photos of the food selections (mine turned out sub-par at best). Every course was tasty, and each showcased eggs in a different way:
hard-boiled and chopped on top of the salad
whisked into the french toast batter
fried and paired with the steak
poached for coating the pasta carbonara
pan-cooked for the omelet
baked into the chocolate torte
What a wonderfully decadent meal!
At the close of the evening’s festivities, we were all treated to goodie bags put together by our gracious hosts/hostesses. Included in the sacks were bags of chilled hard-boiled & peeled eggs, just begging to be made into egg salad. This Eggland’s Best product is available for purchase in only 16 states – unfortunately none of which are Massachusetts. Hopefully grocery stores in Boston will start carrying these ready-to-use hard-boiled eggs soon, because I thoroughly enjoyed them. If you’re skeptical about buying pre-boiled and peeled eggs, rest assured that these eggs are as fresh as they are delicious! For more information about Eggland’s Best eggs, please click on the following links:
Cage Free & Organic
Why Eggland’s Best
Exceptional Quality & Great Taste
Recycling
FAQs
Nutritional Facts & Nutritional Benefits
Health & Wellness and Fitness
ADA Information
I followed my usual substitution routine when it came time to make the egg salad, using 2% plain Greek yogurt in place of the traditional mayonnaise. Some recipes for egg salad call for vinegar, mustard, and/or other additions, but I prefer to let the flavor of the eggs shine through; thus the rather simplistic ingredient list.
2 peeled hard-boiled eggs, (such as Eggland’s Best) chopped
1 peeled hard-boiled egg white, chopped
3 Tbsp 2% plain Greek yogurt (or a bit more or less, depending on your preference)
Kosher salt and freshly ground black pepper, to taste
Instructions
Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to low and let them simmer for about 9-12 minutes.
Once the eggs are done, place them in an ice bath to cool. This makes them easier to peel.
Peel the eggs, then chop them into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and fresh dill. Mix everything together until well combined.
Season your egg salad with salt and pepper to taste.
Chill the egg salad in the refrigerator for at least an hour to let the flavors meld together.
Serve your Egg Salad on a bed of fresh lettuce, as a sandwich, or with crackers for a delightful appetizer.
Estimated Nutrition Per Serving (1/4 of the recipe)
Calories: 280
Total Fat: 23g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 285mg
Sodium: 450mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 1g
Protein: 14g
Please note that these nutritional values are approximate and can vary depending on the specific ingredients and brands used.
A few of my favorite brands have teamed up to bring you Rock the Lunchbox – a “website dedicated to sharing simple tips, lunchbox inspiration, and downloadable coupons.”
School starts in just a couple of weeks here in Massachusetts, and although Lily won’t be going to school for another few years, I joined in on the fun of creating a healthy & fun packed lunch that kids will want to eat.
Included in this Laptop Lunches Bento is the following:
Honest Kids Organic Goodness Grapeness juice
organic blueberries and avocado slices
organic whole milk plain yogurt with no-sugar-added blueberry preserves (formed with a star-shaped cookie cutter)
Organic Valley Mild Cheddar Cheese Slices (cut with a star-shaped cookie cutter)
Applegate Organic Roasted Turkey Breast slices (cut with a star-shaped cookie cutter)
Annie’s Homegrown Organic Cheddar Snack Mix
Giveaway
Want to win a bunch of coupons for free items from the brands listed above (and more)? Here’s how to enter:
Leave a comment on this post before Monday, September 1st telling me your favorite food to include in a packed lunch.
For an extra chance to enter:
Like Healthy Food For Living on Facebook and leave a comment on this post telling me you did so. You can visit my Facebook page by clicking here.
Have you tried Cabot’s new Farmers’ Legacy Collection cheddar cheese? We’ve tried both the Alpine Cheddar and the White Oak Cheddar; both are seriously delicious. I loved them so much, it was a no-brainer to enter the Cabot Farmers’ Legacy Recipe Contest.
I wanted to use both types of cheddar photographed above, and I wanted to come up with a creative spin on my mom’s classic apple pie that she made every Thanksgiving when I was younger (we host the gustatory holiday now!).
Frico came to mind because the Alpine Cheddar tastes similar to Parmesan, the cheese used to make the Italian crispy baked cracker. It might seem a bit intimidating to make frico, but it is really quite easy.
First, pile fresh finely grated cheese onto a baking sheet:
Bake until golden brown:
And then press into mini muffin cups:
As for the apple pie filling, I opted to sauté diced apple in a bit of butter…
And then added maple syrup and cinnamon to round out the pie-like flavor:
Then the apple pie filling gets piled into the crispy frico cups, and the finishing touch is a thin slice of White Oak Cheddar (which pairs nicely with the sweet apples).
With just a few ingredients, you can make this elegant dessert or appetizer for your next party… or for your family on a special occasion.
Apple Pie-Filled Crispy Cheddar Frico Cups
Name:
Apple Pie-Filled Crispy Cheddar Frico Cups
Cuisine:
American
Prep Time:
20 minutes
Cooking Time:
20 minutes
Total Time:
40 minutes
Servings:
6
Yield:
6 cheddar frico cups filled with apple pie
Ingredients
1/2 block Cabot Alpine Cheddar
4 tsp salted butter
2 large apples, preferably organic, peeled, cored, and diced
4 tsp pure maple syrup, preferably grade B
1/2 tsp ground cinnamon
1/4 block Cabot White Oak Cheddar
Instructions
Instructions for the cheddar frico
Preheat oven to 375°F.
Place Alpine Cheddar in freezer for 5 minutes to aid in grating,
Line two large baking sheets with parchment paper or silicone baking mats.
Grate 1 cup Alpine Cheddar using the small holed side of a box grater or a microplane grater.
Spoon the grated Alpine Cheddar by heaping 1 tablespoonfuls onto the prepared baking sheets in 10 piles, 5 on each baking sheet, leaving at least two inches of space between each pile. Make sure the cheese is in tight piles; if it is too spread out, the frico cups won’t hold together.
Bake for 5-6 minutes, or until golden brown and bubbling, but still soft and pliable.
Let frico cool for 90 seconds, carefully loosen all around the edges and pick up with a small metal spatula, and gently press frico into 10 mini muffin tin cups. Allow frico cups to cool while you make the apple pie filling.
Instructions for the apple pie filling
Place White Oak Cheddar in freezer for 5 minutes to aid in peeling.
Melt butter in a medium skillet set over medium-high heat. Add diced apples and cook, stirring often, for 5-7 minutes, or until soft and light golden brown.
While apples cook, remove White Oak Cheddar from freezer and, using a vegetable peeler, peel off thin strips and set aside.
Reduce stove heat to medium. Add maple syrup and cinnamon to apples and cook for 30 seconds, stirring.
Place frico cups on a serving platter.
Spoon apple pie filling into frico cups, and top with strips of the White Oak Cheddar. Eat immediately.
Estimated Nutrition Per Serving (1 cheddar frico cup with apple pie filling)
Calories: 260 calories
Total Fat: 18 grams
Saturated Fat: 11 grams
Trans Fat: 1 gram
Cholesterol: 52 milligrams
Sodium: 290 milligrams
Total Carbohydrates: 20 grams
Dietary Fiber: 2 grams
Sugars: 16 grams
Protein: 5 grams
Please note that these are estimated values and may vary depending on the specific brands and quantities of ingredients used.
It’s always a good idea to calculate the exact nutritional information based on the ingredients you use if you have specific dietary requirements or preferences. Enjoy your delicious Apple Pie-Filled Crispy Cheddar Frico Cups!
Lily has been very interested in – and excited about – helping me when I cook & bake. We both put on our aprons (she wears a toddler-size one that my grandmother made for me when I was a little girl), she climbs up into her Learning Tower, and she helps to mix whatever is in the bowl. Ingredients inevitably spill out onto the counter, but she has so much fun!
One of our more recent combined efforts yielded these mini pumpkin applesauce muffins, which we both loved. Their miniature stature makes the muffins perfect for little hands, kids love the way they taste, and the ingredients make parents happy. Win-win!
Name:
Mini Pumpkin Applesauce Muffins {Toddler Approved}
I always seem to struggle with entitling the salads I create for the blog. On the one hand, the recipe title should encompass the main ingredients so that you know – at a glance – what the salad is comprised of; on the other hand, the title shouldn’t be so long that you lose interest halfway through reading it.
I attempted to find the middle ground with this one!
I love including grains in salads, not only for the nutritional boost but also for the textural element. True, quinoa isn’t technically a grain, but its chewy texture and satiating quality mimic that of brown rice, bulgur, wheat berries, couscous, etc. Quinoa cooks in about 10 minutes and is filled with protein.
If you have yet to try the ancient Inca staple, here’s the perfect opportunity!
The tender quinoa – along with sweet red cherries, crunchy sliced almonds, and tangy soft goat cheese – is dressed with a simple vinaigrette and served atop a bed of peppery arugula.
A light – but filling – summer salad, this works equally well as a packed lunch or as a side dish at an evening BBQ (simply double, triple, or quadruple the ingredients as necessary).
Name
Cherry, Arugula, & Quinoa Salad with Goat Cheese and Almonds
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Servings
4
Yield
4 servings
Ingredients
2 1/2 tsp extra virgin olive oil, divided
1 tsp white wine vinegar
1/2 tsp coarse ground mustard
1 tsp pure maple syrup
Kosher salt, to taste
1/2 cup cooked & cooled quinoa (I followed Ashley’s instructions for perfectly cooked quinoa)
I spent a while brainstorming different titles for this pizza:
Guacamole Pizza
South of the Border Pizza
Tex Mex Pizza
Pizza with Avocado, Corn, Red Onion, Pepper, and Chorizo
Everything-But-the-Kitchen-Sink Pizza
Name
Southwestern Pizza
Cuisine
Italian/Southwestern Fusion
Prep Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Servings
4
Yield
1 12-inch pizza
Call it what you will…
… this pizza is nothing short of delectable.
I used my typical pizza crust method, by par-baking a rolled-out store-bought whole wheat pizza dough before loading on the toppings… which include all sorts of goodies:
Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices.
Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.
And finally a scattering of green onions.
Mid-chowing down, John went into the kitchen and returned with the perfect finishing touch.
Chipotle pepper hot sauce!
I gotta hand it to him, my husband has a discerning palate ;).For a recipe that literally came together as I poked around the fridge, this pizza turned out incredibly well. I kept on finding ingredients that fit the southwestern flavor profile, and the combination of salty, sweet, and spicy was awesome. I also enjoyed the contrasting textures: crisp whole wheat crust, chewy chorizo, creamy avocado, gooey cheese, and slightly softened veggies.
If you’re someone who has difficulty stopping at just two slices of pizza, this might be the pie for you. Each piece is loaded with non-refined carbohydrates (whole wheat crust), healthy fats (avocado), and vegetables (red onion, yellow bell pepper, & green onions); and just the right amount of indulgences (cheese & chorizo). In other words, this Southwestern Pizza is satiating for both your belly and mouth.
Filling and flavorful? Yes, please.
Southwestern Pizza
Ingredients for the guacamole sauce
1 large ripe avocado
1 seeded and minced jalapeno chile pepper
1 large garlic clove, minced
2 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lime juice
1/4 tsp ground cumin
pinch cayenne pepper
1/2 cup frozen and thawed (or fresh) corn kernels
Kosher salt and freshly ground black pepper, to taste
Ingredients for the pizza assembly
1 – 1 lb ball pizza dough, whole wheat or regular, store-bought or homemade
1 cup freshly grated monterey jack or jalapeno cheddar cheese (I went light on the cheese, given the richness of the guacamole sauce… but feel free to add more to your liking)
1/4 cup thinly sliced red onions
1 medium-sized yellow bell pepper, cut into slices (can substitute orange or red… green can be used as well, although it won’t be as sweet)
1/2 cup sliced chorizo
2 whole green onions, sliced thin
hot sauce, optional (I used Tobasco Chipotle Pepper Sauce, and it was an awesome addition!)
Nutrition Facts (Per Serving):
Calories: 350-400 calories
Total Fat: 12-15g
Saturated Fat: 6-8g
Cholesterol: 40-50mg
Sodium: 800-1000mg
Total Carbohydrates: 40-45g
Dietary Fiber: 4-6g
Sugars: 3-4g
Protein: 20-25g
Please note that the provided nutrition values are estimates and can vary based on the specific ingredients and brands used in your recipe. To get more accurate nutrition information, you may want to use a nutrition calculator or consult the packaging of the ingredients you use.
Directions:
Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours (this step will ensure ease of rolling out the dough)
Heat oven to 450°F.
Mash avocado in a bowl or malcojete. Stir in remaining guacamole sauce ingredients. Set aside.
On a lightly floured surface, roll the pizza dough out to 1/4-inch thickness. Carefully transfer to a rimless baking sheet. Pierce the dough lightly with a fork all over the surface (about 10 times) and place in the oven. Pre-bake the dough for 2 minutes.
Remove the baking sheet from the oven, flip the pizza crust over, and spread the guacamole sauce evenly over the top. Scatter cheese on top of the guacamole sauce, followed by the red onions, bell pepper and chorizo.
Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet and transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp. Top pizza with green onions.
Allow the cooked pizza to cool for a couple of minutes before slicing and serving.
