Arugula and Mushroom Frittata

This is a perfect way to start any day! Give this protein packed, simple recipe a try!

 

Ingredients 

5 eggs
1 tbsp olive oil
1/2 cup arugula
1 cup sliced baby bella mushrooms
1/2 cup Gorgonzola cheese
1/4 cup milk
Salt and pepper to taste

Preheat oven to 375 degrees. Saute the arugula and mushrooms in olive oil, salt and pepper. Whisk the eggs and milk in a bowl and once the vegetables are softened pour the eggs into the pan. Generously sprinkle the Gorgonzola over the eggs and transfer the pan to the oven. Bake for about 15 minutes until the eggs are fluffy and golden. Let the frittata rest a minute before serving. For a refreshing kick I paired this simple and healthy breakfast with a vitamin rich pink grapefruit. 
 

Summery Portobello and Veggie Stackers

Summertime is the perfect time to enjoy fresh and healthy vegetables. These portobello and veggie stackers are the perfect reason to light up the grill!

Portobello and veggie stackers

1 cup Balsamic vinegar

¼ Olive oil

Salt and pepper

3 large portobello

1 small eggplant

1 yellow pepper

1 red pepper

1 red onion

1 small ball of fresh mozzarella

Marinate the portobello in balsamic, olive oil, salt and pepper for at least an hour. Slice the eggplant, peppers, onions and fresh mozzarella into 3/4 inch slices. Season the veggies with salt and pepper. Heat a grill pan to medium high heat and start with grilling the portobellos for 5 minutes on each side. Once the portobellos are tender set them aside and cover them with foil to keep warm. Place the remainder of the veggies on the grill pan. Cook the veggies until tender. Once the veggies are done prep your stackers on a baking tray layering veggies and mozzarella. You can arrange the stackers to your liking however I usually start with the sturdy portobello on the bottom. Broil the completed stackers for about 5 minutes until the mozzarella is gooey and melted. Serve over a bed of arugula and drizzle with balsamic and olive oil. These are a delicious summertime treat!

Simple Salmon with Dill

3-5 ounce salmon pieces

1 tsp garlic powder

2 Tbsp Dill

Preheat oven to 400 degrees. Spray pan with cooking spray and add the salmon. Dust the top of salmon with garlic powder and a heavier coating of dill. Bake for 20 minutes and enjoy. For a special sweet hint add a drizzle of honey over the top of the salmon as soon as it’s out of the oven, the flavor of the honey and dill is amazing! 

Mediterranean White Pizza

     I was on the treadmill at the gym watching Food Network, of course, and I came up with this delicious white pizza recipe. Sure people find it odd that I workout to Food Network but honestly that's when I get my best ideas! Diners, Drive-Ins and Dives was on and Guy was visiting this great pizza place, right away I knew what was for dinner. I am huge fan of veggies on pizza and this time I was thinking more of a Mediterranean mix. In order to keep the pizza easy I used Pillsbury pizza dough. I usually opt for that or whole wheat dough if I can find it in the store. Another option is to stop by your local pizza joint and get fresh dough from them. It is much easier than making it yourself and especially if you are in a pinch. After I precooked my dough for 5 minutes I spread the part-skim ricotta over the top. Next I covered the ricotta with part-skim mozzarella and layered the toppings of artichokes, kalamata olives and arugula. I baked the pizza at 350 degrees for about 20 minutes until it was cheesy and crispy. This pizza was so delicious that I am already planning to make it again.

 Ingredients

Pillsbury Pizza dough
1cup Part-skim Ricotta
2-3cups Part-skim mozzarella
1/2cup sliced artichokes
1/2cup kalamata olives halved
1/2cup arugala
Pepper and garlic powder for seasoning

Enjoy!!