#1 ENTRÉE (Main Course)
Spinach and Potato Pizza
Antonis Achilleos; Styling: Gerri Williams
2 tablespoons olive oil
1 pound frozen pizza dough, thawed
8 ounces Yukon gold potatoes, thinly sliced
½ teaspoon salt
1 10-oz. package frozen chopped spinach, thawed and squeezed dry or frech cooked and chopped
8 ounces shredded Gruyère
Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with 1 Tbsp. olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute before continuing.) Toss potatoes with 1 Tbsp. oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
Bake until underside of crust is golden (lift an edge of pizza with a spatula to peek) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
679 calories; fat 29g; saturated fat 12g; protein 31g; carbohydrates 75g; fiber 5g; cholesterol 62mg; sodium 1089mg.
HERB ROASTED POTATOES & CARROTS (WHOLE30 PALEO)
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
Herb Roasted Potatoes & Carrots - a lovely side dish that pairs well with just about anything. Baby potatoes and tri-colored carrots are brightened up with fresh herbs and roasted until crispy and caramelly sweet.
▢1/2 lb baby potatoes, halved, I used a mix of red and yellow
▢1/2 lb tri-colored carrots, peeled and cut into chunks
▢2 tablespoon olive oil
▢1 tablespoon chopped fresh rosemary
▢1 tablespoon chopped fresh thyme
▢1 teaspoon kosher salt
▢1 tablespoon chopped fresh parsley
Preheat oven to 425 degrees.
Place potatoes and carrots on a large baking sheet. Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine.
Bake for 30 minutes, stirring halfway through. Top with fresh parsley.
calories: 126kcal, carbohydrates: 14g, protein: 1g, fat: 7g, saturated fat: 1g, sodium: 629mg, potassium: 373mg, fiber: 2g, sugar: 3g, vitamin a: 7920iu, vitamin c: 13.9mg, calcium: 25mg, iron: 1mg
#3 APPETIZER OR SIDE
Spinach Banana Muffins
These blender Spinach Banana Muffins are an easy, healthy, freezer-friendly recipe full of fruit and veggies! We call them "hulk" muffins because of their fun, naturally green color! They are gluten-free, dairy-free and have no refined sugar!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
2 cups old-fashioned oats
¼ cup ground flaxseed
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup coconut sugar or your favorite granulated sugar
½ cup almond milk
2 cups packed spinach leaves
¼ cup coconut oil
2 extra-ripe large bananas
1 tsp vanilla
Preheat oven to 375 degrees F. Grease or line a muffin tin.
Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.
Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.
Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.
Add bananas and coconut oil and blend until smooth.
Add vanilla and eggs and blend until just combined
Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!
Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.
**for vegan version substitute 2 eggs with 2 TBS ground chia seeds and 5 TBS water.
Serving: 1muffin | Calories: 124.7kcal | Carbohydrates: 16.9g | Protein: 2.7g | Fat: 5.6g | Cholesterol: 23.3mg | Potassium: 87.7mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 3.3mg | Calcium: 24mg | Iron: 0.8mg
Homemade Cinnamon Apple Strudel
Homemade Cinnamon Apple Strudel, an easy made from scratch dough and filling recipe makes this a delicious anytime dessert.
Prep Time20 minutes Cook Time35 minutes Chilling Time30 minutes
Total Time55 minutes
Autho rRosemary Molloy
FOR THE PASTRY DOUGH
2 cups flour
2 tablespoons sugar
3 1/2 tablespoons butter
4 1/2 tablespoons milk
FOR THE CINNAMON APPLE FILLING
2 apples peeled, cored and cubed (small to medium cubes)
1-2 tablespoons lemon juice
3 tablespoons brown sugar
1/4 cup slivered almonds (divided)
1 teaspoon cinnamon
Sponsored by Advertising Partner
Watch to learn more