2 flatbread crusts
2 Tbsp olive oil
4-6 Tbsp apricot jam
zest of 1 lemon (about a Tbsp)
8oz plain goat cheese
1 cup flesh blueberries
4-9 Tbsp honey
a small handful fresh mint leaves, julienne cut
1.Make my super quick and easy 5 minute flatbread dough and par-bake it according to recipe directions. Or use two store-bought flatbread crusts.
2.Heat oven to 500 degrees
3. Brush both crusts with olive oil. Divide apricot jam and lemon zest evenly between the flatbread crusts.
4.Divide goat cheese evenly between flatbread crusts.
5.Divide blueberries evenly between crusts.
6.Bake for 8-10 minutes or until the edges of the crust are getting golden brown.
7.Broil for 1-2 minutes
8.Divide honey and mint between flatbreads, slice, and enjoy!
1/3c balsamic vinegar
2 Tbsp oil like avocado or olive
2 garlic cloves, minced
1 tsp Italian seasoning
1 Tbsp Dijon mustard
8oz grape tomatoes, halved
8oz fresh mozzarella balls
2Tbsp finely chopped fresh basil
2lbs boneless, skinless, chicken breasts, pounded to even thickness
2Tbsp avocado oil or other high heat oil
Kosher sale and fresh black pepper to taste
1.In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
2.In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
3.Preheat oven to 400°F.
4.Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
5.Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
6.Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165°F. Remove from the oven and rest for 5 minutes before serving.
1c jasmine rice
1 1/2c water
1/2 lime juice only
2 Tbsp minced fresh cilantro
1 Tbsp honey
3 Tbsp chicken or vegetable stock
1lb salmon fillets skin on
1 Tbsp lime juice
2Tbsp minced fresh cilantro
salt to taste
1 ripe avocado
1Tbsp lime juice
1Tbsp minced fresh cilantro
1/2 tsp chili powder less for milder topping
salt to taste
1.Cook rice in salted water per package instructions. Take off heat when it’s done.
2.Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
1.Preheat oven to 425°F and cover a rimmed baking sheet with aluminum foil and grease it.
2.Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
3.Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don’t be scared it’s not your salmon burning, it’s the glaze that ran down.)
4.Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
1.Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
2.To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
1/2c butter* (softened)
1/4c powdered sugar
1 pinch salt
*if using unsalted butter then increase the salt to 1/4 teaspoon
2 large eggs
1c granulated sugar
1/2tsp baking powder
3 Tbsp lemon juice
1 pinch salt
zest of 1/2-1 lemon (1/2-1 Tbsp)
1.Preheat oven to 350°F. Lightly grease and flour an 8x8inch square cake pan or line with parchment paper.
1.In a medium bowl, beat the butter and powdered sugar until combined on medium speed. Add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes.) Pat evenly onto the bottom of the prepared pan. Bake 18-20 minutes. Remove from oven, but leave oven on.
1.Meanwhile in a medium bowl, beat the eggs, granulated sugar, baking powder, fresh lemon juice, pinch of salt and zest together. Pour over warm baked base and return to the oven for 20-25 minutes (until the center is set.) Cool in the pan and chill in the fridge for 1 hour for easier cutting. Cut into squares and remove from the pan. Dust with powdered sugar and serve. Enjoy!
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 sweet onion, diced
2 Carrots, peeled and diced
1 rib of celery, diced
1/2 tsp dried thyme
8c chicken stock
2 bay leaves
3/4c Ditalini pasta
2 medium zucchini, halved and sliced
3c baby spinach
3 Tbsp freshly squeezed lemon juice
2 Tbsp chopped fresh parsley leaves
1lb ground turkey breast
1/4c freshly grated parmesan
2 cloves garlic, minced
1 tsp dried basil
1/4tsp crushed red pepper flakes, optional
kosher salt and freshly ground pepper, to taste
1.In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
2. Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
3.Add remaining 1 Tbsp oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4.Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper to taste. Serve immediately.