Tomato-Artichoke Pizza

OMG!  First of all, so excited that the Muppets are BACK!  So, I was in a hurry to whip up a healthy dinner since I was staining the deck and realized it was 6:40!  I rummaged through my pantry/fridge and found just the thing for Muppet night…pizza!  Who doesn’t like pizza?  I have been trying to steer clear since frozen pizza has been upsetting my stomach, even some of the “healthier” options.  No time like the present to try something new.

Fast Tomato-Artichoke Pizza:

1 Wheat flatbread (I used Kangaroo brand)
~1/2Tbl pesto
2 chopped artichoke halves (I had a jar of marinated artichokes in my pantry)
handful of halved organic cherry tomatoes
~1Tbl nutritional yeast
I threw the pizza in the toaster oven on 425 for about 10 minutes, until the crust was crusty.  It was ready just in time for the show!  I’m very happy with the turnout, the nutritional yeast was just enough cheesy flavor and the tomatoes were slightly roasted but still juicy without making the crust gooey.  I’m ready for the Muppets!



Ahh… Sun Tea

I can’t believe that I forgot to make sun tea during the summer!  In my defense, it was a busy summer, so to make up for it and the lovely weather we are having this week I’m making Yerba Mate sun tea.  I have a former co-worker to thank for introducing me to this deliciousness.  I like the fact that it has caffeine without the coffee jitters 😉  Yerba Mate also has vitamins, minerals and additional compounds such as polyphenols and antioxidants.  For those of you who haven’t dabbled in sun tea, it’s very easy and a great way to make ice tea.

Grab a mason jar, a couple of tea bags of your fave tea (herbal teas are great as well), fill the jar with your tea bags with filtered water.  Be sure to cover it (especially this time of year with all of the bees around).


Let it soak in the sunshine for about 6 hours.  I give it a sip and if I want it a little stronger, I let it go 8.  When it’s to your liking, remove the tea bags and refrigerate your jar in the fridge.


Sun tea is best enjoyed on  your deck with a great book, a knitting project, while listening to your favorite tunes or on the boat 😉


Overnight Apple Pie Oats

Lately I have been diving into new worlds of food and I’m totally loving it!  I have been looking for new ways to sassy up my oats.  I had been making overnight steel cut chai oats, which are lovely, however the steel cut oats never seem to get as chewy as I would like.  I had yet to play with using chia seeds in my oats, so after doing some blog searching I found a fantastic recipe to try, thanks to Oh She Glows.

So, last night as the sun went down, the humidity finally vanished and a nice cool breeze floated in through the windows.  It smelled like the beginnings of fall which did nothing but give me cravings for apple pie 😉  Using the basic building blocks of the recipe I mentioned above, I found some applesauce in my fridge, pulled out some spices and through a simple and delicious breakfast to follow up my yoga practice for the following day.  Tonight I might go a little crazy and use 1/4 cup of steel cut oats in place of the rolled oats.  I do like the nutty, chewy texture of steel cut better and I have just enough applesauce for 1 more meal.

Apple Pie Chia Oats
1/2 cup rolled oats
2/3 cup unsweetened vanilla almond milk
1/2 cup applesauce
1 1/2 Tbl chia seeds
~1/8 tsp apple pie spice
Optional toppings: chopped apple, toasted pecans

Mix the applesauce, oats, chia seeds, spice and milk together in a glass container.  Place in fridge overnight.

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The next morning your breakfast is ready!  I just love easy meals that you can prep in advance.  I’m not sure that prepping a week’s worth would be a great idea, but I’m wondering if swapping steel cut for rolled would buy you at least a couple days worth without getting super mushy.  I’m open to suggestions if you’ve tried it!  In any case, I think I’ve found a new favorite way to prep oats.


Tofu Scramble for any meal

Tofu, what can I say…I just love it.  I know there is a lot of debate over whether or not tofu is actually good for you, but I believe that if you purchase a non-gmo organic product and eat it in moderation it’s perfectly healthy for you…that’s my two cents on that 😉  I have to thank the Simple Veganista for some of her fabulous tofu recipes.  It’s because of her blog that I finally learned how to properly prepare and enjoy this delightful protein.  My tofu scramble is a variation of one of hers and I truly look forward to eating it for breakfast, lunch or dinner.  It’s so versatile, you can put nearly any vegetable you like with it.  My favorites are tomato, broccoli, mushroom, onion, garlic and baby spinach or kale but I use whatever I happen to have in the crisper and I have never been disappointed.

When preparing the tofu, I use firm or extra firm and be sure to press it well between paper towels.  I season it with cumin and garlic powder and let it sit while I wash and stir fry my veggies.  You can flavor the tofu with whatever you like, I’ve used turmeric and curry, garlic and smoked paprika as well.


1/3 block firm tofu, pressed between paper towels
~1 cup of chopped broccoli
~1/2 cup sliced mushrooms
2 green onion, sliced
1 cup packed baby spinach, chopped
2 tsp virgin coconut oil
~1/2 tsp ground cumin
~1/4 tsp garlic powder
Dash sea salt
1 Tbl nutritional yeast


Heat about 1 teaspoon of virgin coconut oil over med-high heat.  Add the onion, mushroom and broccoli.  Stir fry for about 2 minutes.  Move veggies around the side of the pan and add about 1 teaspoon virgin coconut oil.  Once heated, crumble the tofu in the middle of the pan and let cook for about 30  seconds.


Stir tofu once and sprinkle chopped baby spinach over the top.  Add about 1 Tbl nutritional yeast and dash of sea salt.  Let baby spinach steam for about 20 seconds.


Stir all ingredients together and turn off heat.  When baby spinach is wilted, dish is ready.  Place on a plate and drizzle sriracha over the top.


I just love this dish!  It pairs well with Pinot Grigio, just sayin’.  It’s also a fantastic post-workout dish, it’s just what I needed after a super tough Incinerator workout 🙂  There’s healthy vegetarian protein, healthy mix of veggies (including veggies with anti-inflammatory properties) and healthy fat to help you recover.  If you’re short on time, this dish is already super fast to prepare, but I also prep my veggies ahead of time and keep them in Tupperware ready for the next day.


Vegan Sweet Potato Bowl

I have been craving black beans and salsa for over a week and so has my dad!  Because my dad and bro are in town today I was thinking this is the perfect fast meal to prepare.  Black beans are fantastic!  They are so versatile pairing well with a lot of different food.  And sweet potatoes, talk about power food 🙂

It’s easy and combines fresh salsa, a small sweet potato, black beans and diced avocado.

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8 Roma tomatoes
2 tomatillos
1 Serrano
1 jalapeno
1 lime
3 green onion
small bunch of cilantro
about 1/2 Tbl chipotle and cumin
Dice the tomatoes, mince the peppers, I use scissors for the cilantro, finely chop the green onion and squeeze the lime.  Mix well and let it sit while sweet potatoes bake (I used microwave but I prefer baking them in the oven or on the grill)
Rinse 1 can of black beans well, set aside.
Dice 1 avocado.

I placed about 1/2 cup of sweet potatoes in each of 3 bowls, 1/2 cup of black beans, 1 cup of salsa and 1/3 avocado.  Enjoy!  This bowl is bursting with flavor and nutrition and will last in your tummy 😉  This recipe is similar to a recipe from the Engine 2 diet, the E2 bowl uses a mango salsa with red pepper which is also nice if you’re looking for variation.