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.

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)

2 medium ripe peaches, sliced

1 oz. fresh mozzarella cheese, thickly sliced

1 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Preparation:

1. Place rocket on a large serving plate.

2. Top with peaches and cheese.

3. Drizzle salad evenly with oil and vinegar.

4. Serve immediately.

Portobello Burgers

These hearty portobello burgers feature the gourmet flavors of garlic and balsamic vinegar, but, once marinated, only take minutes to make. They are a great vegetarian option for grilling season, and can also be made in an oven.

Total Time: 1 hr. 15 min.

Prep Time: 5 min.

Cook Time: 10 min.

Yield: 4 servings

Ingredients:

4 large portobello mushroom caps, about 5 inches in diameter

⅓ cup balsamic vinegar

½ cup water

1 Tbsp. sugar

1 clove garlic, finely chopped

2 Tbsp. olive oil

4 whole wheat buns, toasted, sliced lengthwise to open

4 slices medium tomato

4 thin slices red onion

4 lettuce leaves

Preparation:

1. Place mushrooms in a baking dish, stem side up. Do not use glass.

2. Combine vinegar, water, sugar, garlic, and oil in a small bowl; whisk to blend. Drizzle over mushrooms. Cover; refrigerate for about 1 hour, turning mushrooms once.

3. Preheat grill or broiler.

4. Position cooking rack 4 to 6 inches from the heat source. Grill or broil mushrooms, turning often and basting with marinade, for about 8 to 10 minutes, or until tender.

5. Place each mushroom on a bun and top with one tomato slice, one onion slice and one lettuce leaf.

Burgers with Roasted Garlic and Rosemary

Roasted garlic and fresh rosemary make these burgers extra flavorful. Adding grated zucchini to the lean ground beef helps keep the burgers moist, and is an inexpensive way to add bulk. It’s almost undetectable, so it’s a clever way to sneak extra veggies into your diet. If you like the zucchini, experiment with adding a second grated zucchini! Try this with turkey burgers, too.

Total Time: 1 hr. 17 min.

Prep Time: 10 min.

Cooking Time: 1 hr. 7 min.

Yield: 4 servings

Ingredients:

1 whole garlic bulb

1 lb. raw 95% lean ground sirloin

1 medium zucchini, coarsely grated

6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded

¼ tsp. sea salt

½ tsp. cracked black pepper

4 whole-grain hamburger buns

4 slices medium tomato

4 lettuce leaves

4 red onion slices

Preparation:

1. Preheat oven to 400° F.

2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.

3. Preheat grill or broiler to high.

4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.

5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.

6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.

7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Watermelon and Arugula Salad

Salads don’t have to include a lot of ingredients to taste phenomenal. This 21 Day Fix-inspired recipe has only 4 ingredients that work perfectly together. Peppery arugula is topped with juicy watermelon and fresh mint leaves. A sprinkling of feta cheese is the finishing touch. This salad takes just a few minutes to make, so even people with busy schedules can find time to eat a healthy meal. A drizzle of good balsamic vinegar is all the dressing you need.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
2 cups fresh arugula
1 cup cubed watermelon
2 Tbsp. crumbled feta cheese
10 coarsely chopped fresh mint leaves

Preparation:
1. Place arugula on a serving plate.
2. Top with watermelon, cheese, and mint.
3. Top with your favorite dressing and enjoy!