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This Week's Healthy Recipes







This arugula pesto pizza is an awesome way to switch up your dinner routine! With a crispy crust, herbed ricotta, walnuts and lemon zest, it’s fresh, herby and cheesy. Vegetarian.


1 ball pizza dough

1 batch arugula pesto

½ cup ricotta cheese, strained if watery

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

½ teaspoon honey

pinch of salt

pinch of red pepper flakes

olive oil, for brushing

1 ½ cups freshly shredded mozzarella cheese

⅓ cup raw walnut halves, chopped

zest of 1 medium lemon

2 cups lightly packed arugula


Preheat the oven to 500ºF. Place a pizza stone in the oven and allow the stone to heat for at least 15 to 20 minutes (if you can do 30, even better!).

Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30).

Roll out and shape the dough and then transfer to a piece of parchment paper cut to about the size of your pizza stone that has been lightly dusted with cornmeal.

Meanwhile, make the pesto recipe linked above. Set aside.

In a small bowl, add the ricotta, basil, parsley, honey, salt and red pepper. Mix until combined. Set aside.

Brush the pizza dough all over lightly with the olive oil. Scoop the pesto onto the dough and smear evenly all over, leaving a border around the edge. Sprinkle the mozzarella over the pesto, then drop the herbed ricotta in small scoops all over the top. Sprinkle with the walnuts.

Transfer to the oven (put the parchment paper with the pizza directly on the pizza stone). Bake for about 10 to 14 minutes, until the crust is golden brown.

Remove from the oven, then sprinkle with the lemon zest and top with the fresh arugula. Slice and serve!


As with all pizzas, feel free to adjust the amounts of the toppings to your own taste.

Prep time includes time to preheat the oven and allow the pizza stone to heat.

If you do not have a pizza stone (I highly recommend them for homemade pizza though!!), you can place the parchment with the pizza on a large baking sheet instead and then bake as directed.

California version of the classic Spanish gazpacho!

Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

Prep time: 25 minutesYield: Serves 8


6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)

1 red onion, finely chopped (about 1 1/4 cups)

1 cucumber, peeled, seeded, chopped (about 1 cup)

1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

1-2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 clove garlic, minced (about 1 teaspoon)

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)

2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)


Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.




2 slices ¼”-thick country-style bread, toasted or Gluten Free Bread

Almond butter

2 celery stalks, shaved on a diagonal

1 date, finely chopped

Flaky sea salt (such as Maldon) and olive oil (for serving)


Spread toast with almond butter. Top with celery and date; season with salt and drizzle with oil.


Spiced Brown-Butter Apples

Ingredients: Cripps Pink Apples

6 small Cripps Pink Lady apples (2 to 2 1/2 pounds), halved lengthwise

1/4 cup unsalted butter, plus 1 tablespoon for greasing baking dish

3/4 teaspoon ground cinnamon

1/4 teaspoon grated fresh nutmeg

1/4 teaspoon Chinese five-spice

2 1/2 tablespoons light brown sugar

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/3 cup chopped pecans

Vanilla ice cream or heavy cream, for serving How to make It

Step 1

Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13- x 9-inch baking dish.

Step 2

Scoop out and discard core and seeds from each apple half using a melon baller or teaspoon. Slice a very thin sliver from opposite side of apple so apple lays flat. Arrange the apples, cored sides up, snugly in prepared baking dish.

Step 3

Melt remaining 1/4 cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg, and Chinese five-spice, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly into hollows of apples. Use the back of spoon to spread a thin layer onto cut surfaces of apples.

Step 4

Cover baking dish with aluminum foil, and bake in preheated oven until apples start to soften, 30 to 40 minutes. Uncover dish, and scatter pecans over apples. Baste with juices from bottom of pan. Increase oven temperature to 400°F, and bake until apples are nicely browned and very tender, 10 to 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a drizzle of heavy cream.

Meal 2

Celery Cucumber Chickpea Salad

Prep Time

15 mins

Total Time

15 mins

Course: Salad

Cuisine: Vegan | Gluten-free | Paleo

Keyword: celery, chickpeas, gluten-free salad, mint, vegan salad

Servings: 4 servings

Author: Joyce @Light Orange Bean


2½ cups chopped celery

1 cup chopped English cucumber seedless cucumber

¼ cup chopped cilantro

3 tablespoons chopped mint leaves

2 cups cooked chickpeas

optional 1 Thai chili pepper, sliced


1 teaspoon sesame oil

1½ tablespoons extra virgin olive oil

3 tablespoons lemon juice

2 teaspoons coconut sugar or erythritol for lower carb option

3/8 teaspoon salt

½ tablespoon roasted black sesame seeds


Toss together all the salad ingredients in a large mixing bowl.

Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days.

Kale Salad with Mango, Feta & Avocado

Kale salad with mango, feta and avocado.

Course: Salad

Cuisine: Mediterranean


1 head of kale ribs removed, chopped finely

1 mango cubed

1/2 purple onion diced

1/2 cup almonds, pepitas, or sunflower seeds, lightly toasted

1 large avocado diced

1 cup feta cheese crumbled


1 orange, zest and juice

1 garlic clove minced

1 teaspoon Dijon mustard

2 teaspoons honey

1/3 cup olive oil, plus extra for massaging

Salt and pepper


In a large bowl, drizzle kale with 2 or 3 tablespoons of olive oil and a 1/4 teaspoon salt and massage the leaves for a couple of minutes to soften them.

Add, mango, feta, onion and pepitas.

To make dressing, whisk all ingredients together in a small bowl. Toss with salad.

Add the avocado last, so it doesn't get smashed


Mushroom Stuffed Tomatoes


4 Large Tomatoes

2 Tbls Olive Oil

5 oz Button Mushrooms finely chopped

2 Shallots finely chopped (substitute 1/4 red or yellow onion)

1 clove garlic minced

2 ¼ Tbls Whole Wheat Bread Crumbs

1 oz Almonds finely ground

1 tsp Fresh Thyme finely chopped or ¼ tsp dried Thyme

1 tsp Fresh Parsley finely chopped

2 Tbs Monterey Jack or Swiss Cheese grated

Sea Salt and Black Pepper to taste


Slice the top off each tomato and carefully scoop out the seeds.

Heat the oil in a pan and cook the mushrooms, shallots and garlic for a few minutes.

Add a couple small dashes of sea salt.

Stir in the breadcrumbs, nuts, herbs, seasoning and cheese.

Fill the tomatoes with this mixture and replace the tops and cook at 350℉ (180℃) F, for about 12 to 16 minutes.

How To Make a Fruit Crisp for Plums, Nectarine, Pink apples

YIELDServes 8 to 10


For the filling:

1/2 cup granulated sugar

2 tablespoons cornstarch

6 cups sliced fresh or thawed frozen fruit, such as peaches, plums, or cherries

1 tablespoon freshly squeezed lemon juice

For the topping:

1 1/2 cups old-fashioned rolled oats

1 cup all-purpose flour

1/2 cup packed light brown sugar or 1/4coconut sugar

1/2 teaspoon Salt

12 tablespoons

(6 ounces) unsalted butter, melted and cooled, plus more for buttering the baking dish

1 teaspoon vanilla extract (optional)


Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x9-inch or 11x7-inch glass baking dish with butter; set aside.

Make the fruit filling. Whisk together the sugar and cornstarch in a medium mixing bowl until lump-free. Add the fruit and lemon juice and toss gently to coat. Transfer to the baking dish.

Make the crisp topping. Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Set aside or store in the freezer in a zip-top freezer bag for later use.

Top the crisp. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.

Bake the crisp. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 30 to 35 minutes.

Cool the crisp. Let the crisp cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crisp cool completely to give the fruit filling time to set. Crisps will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.


Make ahead: Crisp topping can be made and frozen up to 3 months in advance.

Storage: Cover and refrigerate leftover crisp for up to 3 days. Enjoy cold for breakfast or warm


Tomato, Avocado, Cucumber, Arugula Salad

LOVED this quick and easy Arugula salad. Fresh avocados are wonderful when you mix it in a salad with fresh tomatoes and cucumbers it is incredible.

Avocados: cut into chunks (optional)

cucumbers: leave it unpeeled or peeled and chopped into pieces

Tomatoes: cut into chunks

Red onion: cut into slices

Arugula: Mixed greens also works well

Olive Oil

Lemon Juice: best to use a squeeze of a lemon

Salt and pepper

Feta or Goat Cheese

Mix: In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss together.

Whisk: In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.

Serve with crumbled feta cheese.

Or try

Nectarine, Arugula, Blue Cheese Salad


INGREDIENTS: Garlic White Mushrooms

1 tablespoon olive oil

16 ounces white mushrooms, washed and cut in half

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons unsalted butter

1/2 to 1 tablespoon minced garlic, depending on how much you like garlic (2-4 medium-sized cloves)

1 tablespoon chopped fresh parsley


In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.

Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.

Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.

Remove from heat, stir in parsley and serve immediately.

Vegan Banana Smoothie without Yogurt and Milk

This banana smoothie without yogurt and milk is not only super delicious but it's also a real energy booster! Plus, the recipe couldn't be easier.

Course Breakfast, Drinks

Cuisine American

Keyword healthy banana smoothie, recipe for banana smoothie without milk, recipe for smoothie without milk

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 servings

Calories 355kcal

Author Sina


2 bananas

2 tablespoons chia seeds

1 tablespoons peanut butter or almond butter

1 cup ice cubes

4 dates (opt less sugar)

1 1/2 cups water


Place all of the ingredients in a high speed blender.

Process until smooth. This usually takes between 30 seconds and a minute depending on your blender.

Serve immediately.


For the best results you should use a high speed blender for this smoothie.

If you want to add extra flavor, you can add 1/2 teaspoon of natural vanilla extract.

Please consider that the texture of this smoothie will get a lot thicker if you don't drink it immediately as the chia seeds will soak up some of the liquid. You can, however, always add more water and blend it again.

One Bowl Gluten Free Banana Bread

The only gluten-free banana bread recipe you’ll ever need. 1 bowl, simple ingredients, so moist, hearty, and delicious.


10 minutes


1 hour


1 hour 10 minutes

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days


3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)

1/2 tsp pure vanilla extract

1 whole egg (or sub 1 chia or flax egg)*

3 Tbsp avocado or coconut oil, melted

1/4 cup organic cane sugar

1/4 cup packed organic brown sugar

2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)

3 1/2 tsp baking powder

3/4 tsp sea salt

1/2 tsp ground cinnamon

3/4 cup unsweetened almond milk (or other dairy-free milk)

1 1/4 cup almond meal

1 1/4 cup gluten-free flour blend

1 1/4 cup gluten-free oats




Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.

Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.

Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

Let cool completely before cutting or it will be too tender to hold form.

Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze

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