Roasted Broccolette & Whipped Ricotta Pizza

I’m not sure if I can adequately profess my love for pizza.


Pizza in any form is pretty much irresistible, but how I adore those airy, crispy crusts that can only come from a wood-fired oven with just a smattering of the best ingredients.  A simple tomato, basil and olive oil pizza?  Yes, please.  Thinly sliced prosciutto, fresh mozzarella and a heap of peppery arugula on top?  Gimme gimme more.  There are only a few pizza places that have really captured my heart but unfortunately none of them are in my city.  So what do we do?  Naturally, we make our own.

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Acorn Squash + Goat Cheese +Prosciutto Empanadas

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How was your Super Bowl Sunday?  Ours was filled with friends and babies, waay too much food and plenty of wine.  A pretty stellar combination if you ask me.  I had no real rooting interest in the game itself since we’re a Chicago Bears family, but to keep it interesting I placed some prop bets and made sure to catch the commercials and halftime show.  I was rooting for the Panthers (who lost), my turkey chili got a little burnt (oops! was the distraction the toddler or wine?) and I lost most (all) of my bets (i.e. Beyonce’s shoe color, will Peyton Manning cry and/or retire…) BUT these acorn squash + goat cheese + prosciutto empanadas were kind of a winner!

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Soba Noodle Salad {with Kale, Brussels Sprouts & Tofu}

 

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These days, as most days since Noah arrived, getting things done takes much longer than usual.  Whether it be cleaning the kitchen (which is a NEVER-ending task), getting all the “fun” tasks around the house done or making dinner.  Or lunch.  And quite honestly I’ve just about given up on breakfast.  I thought the daily routine might get get a little easier as he got older, however a crawling, almost-walking, insanely curious toddler is a force to be reckoned with.  Yes, the day-to-day has gotten easier but simultaneously more difficult at the same time, if that even makes sense.

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Black Bean & Sweet Potato Enchiladas with Acorn Squash Sauce

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Right now I am loving this combination of black beans, sweet potatoes and kale in my enchiladas.  They’re filling without being over the top and the thick, silky smooth enchilada sauce makes them feel just a bit decadent.  Or maybe that’s the cheese.  Either way, these taste good and are good for you!

Enchilada sauce is normally red or green, using tomatoes or tomatillos, but I stumbled across this acorn squash recipe and fell in love.  It’s flavor is definitely different than what I’m used to but the change is certainly welcome and another way to sneak veggies into the dish.  Acorn squash is subtly sweet but the recipe calls for jalepenos and apple cider vinegar to round it out.

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Middle Eastern Turkey Burgers {with yogurt + cucumber sauce}

 

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Since moving to California about 3 years ago, my husband and I have slowly phased out the red meat from our diet, just for personal health reasons, and have really tried to incorporate more lean meats and fish.  Though it was it difficult to give up our favorite sausage & pepperoni Chicago-style pizza or the gyros and fries we loved so much, it’s actually tough to find those things where we live (however, we do have an In ‘n Out burger directly across the street from our house…so there’s that).

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