BY MELISSA TATE
Easy Margherita Pizza
Servings: 2 servings | Prep Time: 5 min. | Cook time: 10 min.
Ingredients: 1 pizza crust, either a prebaked pizza crust, a piece of baked naan, or a circle of pita bread | ½ cup marinara sauce | 2 cups mozzarella, shredded | ¼ cup parmesan cheese, shredded | 2 Tbsp. fresh basil, chopped | ½ cup cherry tomatoes, chopped
Directions: Preheat oven to 350°. Place marinara on the crust, using the back of a spoon to spread from edge to edge. Sprinkle mozzarella and parmesan onto the sauce. Top with tomatoes and basil. Bake for 10 minutes or until cheese is melted and turning golden.
Tips & Tricks: If you would like meat on this pizza, it is great with salami slices baked on top.
30 Minute Squash Soup
Servings: 4 | Prep Time: 10 min. | Cook Time: 20 min.
Ingredients: 1 ½ Tbsp. olive oil | 1 cup onion, chopped | 3 tsp. garlic, minced | 2 lbs. butternut squash, seeds removed, peeled, and cubed | 1 tsp. salt | ¼ tsp. ground black pepper | ¼ tsp. turmeric | ½ tsp. paprika | 1 Tbsp. onion powder | 1 Tbsp. garlic powder | 1 ½ cups vegetable broth | 1 ½ cups almond milk | pumpkin seeds for garnish
Directions: Heat oil over medium high heat in a large stockpot. Add onion to pot, stir and cook for 2 to 4 minutes. Add garlic and cook for 2 minutes or until fragrant. Place butternut squash, salt, pepper, turmeric, paprika, onion powder, and garlic powder in a pot and stir to combine. Cook 5 to 7 minutes, stirring occasionally. Pour vegetable broth and almond milk into a pot, stir to combine. Bring to a boil, turn down to low, and simmer for 10 minutes. Remove from heat and puree soup with either a blender, immersion blender or food processor until combined and smooth. Taste and add salt and pepper as needed. Serve warm with pumpkin seeds sprinkled on top.
Tips & Tricks: This recipe is vegan and vegetarian and stores well in the refrigerator as part of weekly meal prep.
Simple Green Goddess Salad
Servings: 1 | Prep Time: 10 min. | Cook Time: 20 min. (average 18 min. to grill chicken breast)
Ingredients: 1 chicken breast, grilled | 2 cups spring mix lettuce | 2 Tbsp. bacon bits | 3 slices avocado | 1 egg, hard-boiled and cut in half | 2 Tbsp. pickled onions | 2 Tbsp. feta | ¼ cup cherry tomatoes, chopped
GREEN Goddess Dressing Ingredients: 1 cup mayonnaise | 2 Tbsp. dried tarragon | ¼ cup chives | 1 cup parsley | 1 cup watercress | 2 Tbsp. lemon juice | 1 Tbsp. white wine vinegar | ½ tsp. salt | ¼ tsp. pepper
Directions: Prepare the dressing by adding mayonnaise, tarragon, chives, parsley, watercress, lemon juice, white wine vinegar, salt, and pepper in a food processor. Blend until smooth. Set aside. Add spring mix, sliced chicken breast, bacon bits, sliced avocado, diced tomatoes, egg halves, feta, and pickled onions in a bowl. POUR the desired amount of dressing over salad and enjoy.
Tips & Tricks: The dressing recipe will yield enough for 2 to 3 salads and lasts in the refrigerator for up to 4 days.
