Summer Veggie White Pizza with Garden Herb Crust

Anyone who has been following my blog for a while knows that I love making homemade pizza. As far as I’m concerned, if the dough isn’t from scratch, it isn’t homemade. Since the last pizza recipe that I’ve posted, I’ve come to several conclusions, and they are as follows:

  • I am NOT a fan of my pizza stone. The crust turns out way too fluffy for my taste. I’ve decided that I’m a thin crust kinda gal. The crispier the better! With that being said: a free pizza stone is available to a good home! Any takers?
  • Using the dough hook that came with my KitchenAid has been a complete game changer. No kneading necessary?! Um, sign me up! Since I know that most people aren’t as bougie as me when it comes to kitchen gadgets, I’ll continue to post my old school recipe that requires kneading. (But seriously, if you’re an avid pizza dough maker, consider the investment.)
  • Garden herb crust is WHERE IT’S AT. How have I not thought of this sooner?! With an abundance of garden herbs at my fingertips all summer long, it couldn’t have been easier to whip up. 

The star ingredients of this pizza were inspired by most recent CSA pickup. Zucchini and sweet corn are quintessential summer ingredients that I was extremely excited to put to use. However, let’s talk about the real star: Claudio’s whole milk ricotta. OMG. If you are in the Philadelphia area, I urge you to head to the Italian Market to pick some up. I guarantee that it is some of the best ricotta that you will ever taste. The second that I laid eyes on it at my most recent CSA pickup, I knew that white pizza was in my immediate future. 


What you’ll need:

  • 1 cup warm water
  • 1 tbsp. active dry yeast
  • 3 cups all-purpose flour
  • 1 tbsp. pure cane sugar
  • 1 tbsp. sea salt
  • 2 tbsp. avocado oil
  • 1/4 cup finely chopped fresh herbs (any variety will do; I used equal parts parsley, basil, oregano, and tarragon)

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine the flour, sugar, and salt; mix together with a whisk
  • Add the yeast mixture, avocado oil, and herbs to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding additional flour if necessary
  • Form the dough into the shape of a disk; place into a well-oiled bowl and cover with a damp cloth; allow to rise for at least 2 hours


What you’ll need:

  • Dough
  • 1 tbsp. truffle oil
  • 1 cup shredded asiago 
  • 8-10 pieces shaved zucchini 
  • 12-14 heaping tsp. ricotta
  • 1/4 cup sweet corn
  • Crushed red pepper flakes 

What you’ll do:

  • Preheat the oven to 425 ºF; meanwhile, roll the dough onto a baking sheet
  • Next, brush the truffle oil onto the dough
  • Then, sprinkle the asiago over the truffle oil, and arrange the zucchini and and ricotta as pictured
  • Lastly, sprinkle the sweet corn on top
  • Bake in the oven for approximately 15 minutes, or until the crust is golden brown
  • Garnish with desired amount of crushed red pepper

Sesame Salmon Noodle Bowls

Recently, I hit up the local Asian market with my friend, Rachel. While many items caught my eye, sweet potato vermicelli and exotic mushrooms inspired this dish, fo sho. I can’t wait to scope out some Asian-inspired recipes and head back with some more purposeful shopping in mind. 

Let’s talk sweet potato vermicelli, also known as “glass noodles.” Made entirely from sweet potato starch, they are gluten-free and therefore lower in calories than many varieties of noodles. When food is healthy, filling, and delicious, you know you’ve got a winner. 


What you’ll need: 

  • 1 tsp. Himalayan salt
  • 2 bunches sweet potato vermicelli 
  • 2 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tbsp. avocado oil
  • 1 tbsp. toasted sesame oil
  • The juice of 2 limes
  • 1 tbsp. ghee
  • 1 cup mushrooms (I used a mixture of maitake and beech)
  • 3/4 cup carrots, shredded
  • 3/4 cup red cabbage, chopped fine
  • 1/4 cilantro, chopped

What you’ll do:

  • Add the Himalayan salt to a pot of water and bring to a boil; once boiling; add the sweet potato vermicelli and cook for approximately 5 minutes, stirring occasionally; strain and rinse with cold water; add to a medium mixing bowl and chill in the fridge
  • Add honey, soy sauce, avocado oil, toasted sesame, and lime juice to a food processor; blend until smooth; set aside
  • Over medium heat, melt the ghee in a medium-sized pan; once melted, add the mushrooms and sauté until soft, approximately 5 minutes
  • Add prepped mushrooms, carrots, cabbage, and cilantro to a large mixing bowl; set aside


What you’ll need:

  • 2 salmon fillets 
  • 1 tbsp. avocado oil
  • 2 tbsp. honey
  • The juice of two lines
  • Cracked black pepper to taste
  • Himalayan salt to taste
  • 1 tsp. white sesame seeds
  • 1 tsp. black sesame seeds

What you’ll do:

  • Preheat your oven to broil and add the salmon fillets to a baking sheet lined with aluminum foil
  • Meanwhile, in a small mixing bowl, combine the honey, lime juice, pepper, and salt; brush both sides of the salmon fillets with the mixture
  • Add the white and black sesame seeds to a small mixing bowl and stir until combined; sprinkle onto the top of each salmon fillet; broil for 8 minutes


What you’ll need:

  • Prepped sweet potato vermicelli (above)
  • Prepped dressing (above)
  • Prepped veggies (above)
  • Prepped salmon (above)
  • 2 tbsp. green onion, chopped
  • 2 tbsp. cilantro

What you’ll do:

  • Add the sweet potato vermicelli and dressing to the veggie mixture; stir until just combined; divide between two bowls
  • Place the prepped salmon atop the noodles; garnish with the green onion and cilantro 

Sweet Potato Chili

I know this chili isn’t much to look at, but it is so. damn. good. I’m in the midst of a 30-day cleanse that allows me to eat one healthy meal per day. Yes, one meal per day, people! Otherwise, we’re talking shakes, celery, and cucumbers. Knowing the extent to which I love food, I’m sure you can imagine how much I look forward to my one and only meal. That’s why I had to make it extra special. 

What I love about this chili is that, despite being hearty and filling, it’s chock full of healthy ingredients. I decided to add sweet potato for some extra nutrients, and I am so happy that I did. Also, this chili is a meal prepper’s dream, as one batch yields five servings and takes only an hour to make. I think it goes without saying that this is 100%, without a doubt my new go-to chili recipe.

What you’ll need:

  • 2 tbsp. avocado oil
  • 6 cloves garlic, minced
  • 1/2 a medium red onion, chopped
  • 1 lb. ground bison
  • 28 oz. can crushed tomatoes
  • 15 oz. can pinto beans, drained
  • 15 oz. can kidney beans, drained
  • 2 small sweet potatoes, peeled and cubed
  • 1/2 cup vegetable broth
  • 1 tbsp. dried cilantro
  • 1/2 tbsp. chipotle powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. Himalayan salt
  • Garnish: lime wedges, non-fat Greek yogurt, and corn chips

What you’ll do:

  • First, add the avocado oil, garlic, and onion to a large pot; sautée over medium heat until soft, approximately 3 minutes
  • Then, add the ground bison and, using a flipper, break into smaller pieces; flip every so often until browned through, approximately 5 minutes
  • Next, add the crushed tomatoes, beans, sweet potatoes, broth, and spices; stir until all ingredients are combined
  • Turn the heat to its lowest setting and allow to simmer for approximately 45 minutes, stirring occasionally
  • Serve in individual crocks and garnish each with a lime wedge, a generous dallop of Greek yogurt, and several corn chips

Garlic Confit Hummus


My mind is pretty blown as to how I haven’t posted this recipe until now. Of course, I make all kinds of whacky, flavored hummus on the reg (sweet potato, beet, and roasted red pepper, to name a few). However, this classic hummus is without a doubt my go-to. This recipe has two parts to it: the garlic confit and the hummus itself. As far as I’m concerned, the garlic confit is what makes it!

What is garlic confit, you ask? Garlic confit simply translates to garlic cloves poached in extra-virgin olive oil. This method of cooking garlic results in a more tender, less poignant, and slightly sweeter version of raw garlic. I recommend making enough to ensure that you have plenty leftover to use in other recipes. I love it for sautéing veggies, incorporating into homemade salad dressings and marinades, and simply spreading onto crusty Italian bread. An added bonus? Your place will smell amazing! You’re welcome in advance. ;)



What you’ll need:

  • Garlic cloves
  • EVOO

What you’ll do:

  • Pre-heat the oven to 275°F
  • Place the cloves onto the bottom of a glass baking dish
  • Cover the cloves in EVOO
  • Bake for approximately 1 hour
  • Store in a mason jar at room temperature



What you’ll need:

  • 2 cans of chickpeas, drained
  • 2 tbsp. tahini
  • 2 tbsp. garlic confit EVOO
  • 8-12 garlic confit cloves
  • The juice of 2 lemons
  • 1 tsp. cumin
  • 1 tsp. sweet paprika
  • Himalayan salt to taste
  • Optional: pine nuts

What you’ll do:

  • Add all ingredients to a food processor
  • Blend until smooth
  • Spoon into a serving bowl
  • If you’re feeling extra fancy, garnish with EVOO, sweet paprika, and pine nuts

Lentil Burgers

If I’m being honest, this recipe came to life due to a big batch of overcooked lentils. I was pretty mad at myself for messing up such a large quantity until I decided that overlooked lentils are ideal for throwing some lentil burgers together. I’ve wanted to make some from-scratch veggie burgers for as long as I can remember, so everything worked out for the best in the in the long run. :)

These burgers were deeelish and filling. Despite being healthy compared to traditional burgers, lentil burgers still taste like a treat. Your toppings are totally up to you, but if you’re curious about what I used: arugula, homemade chipotle-lime aioli (recipe can be found here), red onion, and heirloom tomato. The aioli comes highly recommended!

Note: Recipe yields six burgers. The burgers can easily be made gluten-free by using GF bread crumbs and buns. 

What you’ll need:

  • 1-1/2 cups dry tri-color lentils
  • 4-1/2 cups vegetable broth
  • 1/2 cup shredded carrots
  • 1/2 cup spinach, chopped
  • 1/4 a sweet onion, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1 cup panko bread crumbs
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. fine Himalayan salt
  • 1 tsp. fine black pepper
  • Coconut oil spray

What you’ll do:

  • In a large sauce pan, combine the lentils and broth
  • Over medium-high heat, bring the lentils to a rapid simmer
  • Once a rapid simmer is reached, immediately reduce to low heat until a gentle simmer is reached
  • Cook uncovered for approximately 30 minutes
  • Once the lentils are cooked, add them to a large mixing bowl
  • Add all other ingredients (minus the coconut oil spray) to the mixing bowl
  • Using your hands, thoroughly mix all ingredients
  • Preheat the oven to 400°F
  • Generously spray a baking sheet lined with tin foil with coconut oil
  • Form the lentil mixture into 6 patties of equal size and place into the baking sheet
  • Cook for 20 minutes, turning the patties halfway through