Artichoke Pizza

Make a delicious gourmet pizza at home! This one is topped with artichokes, mushrooms, olives, and onion – yum! It’s worth the effort to make your own pizza dough, but if you’re short on time, a whole wheat pizza dough from the grocery store works well.

Total Time: 30 min. plus 2 hours

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 8 servings

Ingredients:

PIZZA DOUGH:

¼ oz. active dry yeast

1 cup warm water (100-110°F)

2 tsp. sugar

3-3¼ cups whole wheat flour, divided use

½ tsp. fine sea salt

2 tsp. olive oil, divided use

ARTICHOKE PIZZA:

Nonstick cooking spray

½ cup all-natural marinara sauce

¼ tsp. dried oregano leaves

¼ tsp. dried Italian seasoning

¼ tsp. ground black pepper

1 dash crushed red pepper

¼ tsp. garlic powder

6 marinated artichoke hearts, drained, sliced

¼ medium onion, thinly sliced

¼ cup sliced mushrooms

8 medium black olives, cut in half

4 oz. shredded part-skim mozzarella cheese

Preparation:

FOR PIZZA DOUGH:

1. Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast become foamy.

2. Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.

3. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.

FOR ARTICHOKE PIZZA:

1. Preheat oven to 450°F.

2. Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.

3. Brush with remaining 1 tsp. oil.

4. Spread a thin layer of marinara sauce over dough. Season with oregano, Italian seasoning, pepper, red pepper, and garlic powder.

5. Top with artichokes, onion, mushrooms, and olives.

6. Sprinkle with cheese.

7. Bake for 10 to 15 minutes, or until crust is golden and cheese is brown.

Garlic Basil Shrimp with Zucchini Noodles

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We’re getting hungry just thinking about this recipe.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

5 medium zucchini

1 Tbsp. olive oil

8 oz. raw medium shrimp, peeled, deveined

6 cloves garlic, crushed

¼ cup prepared pesto

4 fresh Italian parsley sprigs, finely chopped

5 fresh basil leaves, finely chopped

Sea salt and ground black pepper (to taste; optional)

4 Tbsp. sliced raw almonds

Preparation:

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

6. Add parsley and basil; toss gently until blended.

7. Season with salt and pepper if desired.

8. Divide zucchini among 4 plates; top evenly with shrimp mixture.

9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice.

Baked Oatmeal Cups with Berries and Bananas

Busy mornings? Then you’ll love these baked oatmeal cups. Why oatmeal? It’s high in soluble fiber which helps with digestion and metabolizing carbs, it can help lower LDL cholesterol and, in turn, improve heart health and regular blood sugar, and it’s high in magnesium which helps your body process calcium, vitamin D, and vitamin K. Add in some bananas for potassium and berries for phytonutrients (and more), and you’ve got one awesome breakfast to help you power through the day.

But, what kind of oats should you eat? Rolled? Instant? Steel-Cut? We prefer steel-cut as they’re the least processed, but they also take the longest to cook. Rolled oats are what we’re most used to. They take about 10 minutes to cook and your body digests them a little faster than steel-cut oats. Instant oats are the most processed and have the highest glycemic index ranking of the three types.

Baked Oatmeal Cups with Bananas and Berries

(Makes 12 servings, 1 cup each)

Total Time: 45 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Ingredients:

Nonstick cooking spray

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

2 large bananas, mashed

1 Tbsp. raw honey

2½ cups old-fashioned rolled oats

1 Tbsp. ground cinnamon

1½ tsp. baking powder

1½ cups unsweetened almond milk

1 cup fresh blueberries (or raspberries)

Preparation:

1. Preheat oven to 350° F.

2. Prepare twelve muffin cups by coating with spray. Set aside.

3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.

4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.

5. Add oat mixture to egg mixture; mix well.

6. Add almond milk; mix well.

7. Divide oat mixture evenly between prepared muffin cups.

8. Top evenly with blueberries.

9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.