breakfast pizza

Jun 08, 2013

IMG_2220Breakfast Pizza (per serving)

1 thin whole wheat tortilla (lebanese style) – or substitute gluten-free version

2-3 Tbs tomato sauce/paste/pizza sauce/roasted red pepper spread

1.5 oz goat mozzarella, grated

3-4 cups baby spinach or kale

1 clove garlic, pressed/minced

3-4 mushrooms sliced

2 eggs

chilli flakes/hot sauce to taste


This is a fun kid-friendly breakfast idea and crowd-pleaser.  Pizza for breakfast?!  Plus, it’s a great way to get in 2 servings of veggies at the top of the day!

Preheat oven to broil.  Lightly toast bottom of tortilla over gas open flame or in large fry pan.  Place on parchment paper or foil lined baking sheet.  Spread sauce over it.  Heat 1 cm of water in the bottom of same large pan.  Toss in spinach/kale and cook until wilted, then drain and squeeze out moisture.  Spread greens over pizza and top with sliced mushrooms, garlic & ½ the cheese.  Dry out your pan and reheat.  Add  tiny bit of oil or butter and fry two eggs until just starting to set but not cooked through.  Gently lift each egg onto pizza.  Top with remaining cheese and chilis if desired.  Broil in oven for several minutes to finish.

Roasted Cauliflower & Spinach Soup

Nov 04, 2012


Roasted Cauliflower Spinach Soup (serves 8)

This delicious and creamy soup uses no cream or dairy (unless you garnish with yoghurt), yet still feels silky and rich.  A lovely bowl of comfort packed with fibre, vitamins and minerals.  Serve with grilled chicken and a salad or a protein-rich wrap for a balanced meal.


  • 1 large head cauliflower
  • zest, from 1 organic lemon
  • 1-2 Tbs lemon juice
  • 2 Tbs grape seed oil
  • 1 medium yellow onion
  • 1/4 cup cilantro (plus extra for garnish)
  • 6 cups spinach
  • 4 cloves garlic, minced or pressed
  • 3 Tbs nutritional yeast
  • 2 L Organic Low Sodium Chicken Broth
  • 2-3 Bay leaves
  • optional garnish:  dollop of plain organic yoghurt

Preheat oven to 425-450F.  Wash, dry and cut cauliflower into small-medium florets.  Toss florets in large bowl with 1.5 Tbs oil, lemon zest and salt, and spread in single layer on parchment-lined baking sheet.  Roast for ~15 mins (until turning golden brown).  Heat large pot over medium heat.  Add 1/2 Tbs oil, then onion and garlic.  Sauté 3-4 minutes, stirring regularly to avoid browning.  Add spinach and begin to cook down to wilt.  Add roasted cauliflower, lemon juice, nutritional yeast, cilantro, bay leaves and 6 cups broth. Simmer 30 minutes.  Remove Bay leaves, and puree in batches in blender or food processor or use hand blender directly in pot.  Add remaining broth, bring back to simmer and adjust seasonings as needed.

Nutrition Info (per serving):  95 calories, 3.7g fat, 10.8g carbohydrates (4.3g fibre, 3.4g sugar), 5.9g protein.  High in fibre, iron, manganese, magnesium, potassium, and Vitamins A, C, B2, B6.


Leftovers = Burrata & Tempeh Pizza

Nov 23, 2011

Leftovers = Burrata & Tempeh Pizza (6 slices)

  • 1 serving leftover ginger-mustard glazed tempeh
  • 1 spelt pizza crust (in the refrigerator section)
  • 1 ball fresh burrata (cream-filled buffalo mozzarella)
  • 2-3 c baby spinach
  • ½ c leftover spicy mushroom sauté
  • ¼ c tomato sauce
  • ½ tsp ea dried oregano, basil
  • 6-8 fresh basil leaves (or additional dried herbs)
  • 1 tsp olive oil

    Preheat oven to 475 F. Meanwhile assemble pizza on large baking sheet. Using a hand blender (or food processor), combine dried herbs, leftover mushrooms and tomato sauce. Use silicone/pastry brush to lightly brush entire surface of crust with olive oil. Top with about ½ cup of sauce (reserve rest for other use), then spinach. Slice burrata and spread evenly over pizza. Slice tempeh into ½ cm thick chunks and add on top. Finish with fresh or dried basil. Reduce oven to 425 F and bake for 15-20 minutes until cheese is melting and starting to bubble. Finish on broil for 1-2 mins if desired. Then use pizza cutter to slice into 6 pieces. Serve hot with a simple salad of arugula and radicchio and balsamic dressing and a glass of red wine. Leftovers never tasted so good!

    Nutrition Facts (per slice): 260 kcal, 14.5 g fat, 24.6 g carbohydrates (4.8 g dietary fibre, 3.7 g sugar), 25.4 g protein, Vit A* 27%, Vit C* 15%, Calcium* 7%, Iron, 13%.
    *Based on a 2000 calorie diet.

  • Spaghetti Squash with Beans & Spinach

    Oct 30, 2011

    Spaghetti Squash with Beans & Spinach (serves 4)

  • 1 med-lg spaghetti squash (~8-10” long & 6” diameter)
  • 2 small red onions, diced
  • 1.5 cups cooked canellini beans (shortcut: organic canned – BPA free lining)
  • 8 cups baby spinach
  • 2 cups tomato sauce
  • 3 cloves garlic, minced or pressed
  • ¼ cup fresh chopped basil (or 1-2 Tbs dried)
  • 2 Tbs olive oil
  • ¼ tsp salt
  • chili flakes to taste

    This vegan dish will satisfy everyone who craves a bowl of spaghetti – without the ill-effects. Packed with Vitamins A & C, iron, potassium & fibre, this recipe earns bonus points for nutritional content. And, it’s gluten & dairy free – though you’d never know it from the buttery feel and taste of the squash. For those following an anti-inflammatory or hypoallergenic diet: simply omit the tomato sauce and chili flakes, and add a little extra olive oil, garlic and fresh chopped basil. Perfect!

    Heat oven to 400F. Using a chef’s knife, halve the squash lengthwise and use a spoon to scrape out the seeds and pulpy part. Roast face down on parchment-lined baking sheets until fork tender (~30 mins). You’ll know it’s ready if when you drag a fork width-wise across the flesh it separates out like strands of spaghetti.

    Meanwhile, prepare other ingredients. Heat a large pan over medium heat. Add half the olive oil and sauté onions 2-3 mins until becoming soft & transparent. Add remaining olive oil, then add half the garlic and the spinach and sauté another 2 mins until spinach wilts. Add beans, and tomato sauce and simmer over medium-low heat for several minutes. Add separated spaghetti squash, salt, basil, remaining garlic and chili flakes as desired. Toss to combine and heat through. Adjust seasoning as needed.

    Delicious as a main course paired with a salad, or top with a few ounces of grilled fish, chicken or tofu to up the protein content.

    Nutrition Facts (per serving): 242 kcal, 8.9 g fat, 35.8 g carbohydrate, 7.6 g fibre, 7.0 g sugar, 9.3 g protein, vitamin A* 125%, calcium* 16%, vitamin C* 54%, iron* 27% (* based on a 2000 calorie diet).

    High in fibre, iron, manganese, magnesium, potassium, Vitamins A & C.