Summer time is here so everything is going on the grill- even pizza!

I’ve been hearing about this pizza dough that has extra protein. So I googled many recipes and decided that it would be a great healthy weekly staple in my house. 

It only has 2 ingredients:
1 cup of self rising flour (I made it myself - just add 1.25 tsp of baking soda and 1/2 tsp of salt to regular all-purpose flour)
1 cup NF Greek yogurt 

Directions:
1. Mix the ingredients in a kitchen aid or food processor. If it’s on the sticky side, keep adding 1 tbsp of flour at a time until it’s workable. Put the bowl in the fridge for 1 hour for less. Coat dough with flour.

2. Roll onto a parchment sheet. Be sure to flour the parchment paper as well as the rolling pin and flatten until it's thin. I like the thin crust because I pile on the veggies. This dough is messier than the "Better for you Pizza" dough I previously posted, and is less crispy/more doughy because of the yogurt.

3. Get your grill to 400 with a clay pizza pan already warm. Use a cutting board to transfer the parchment paper to the grill and cook for 12 minutes.

4. Put any desired toppings you like. It’s a fun family meal to make together. You can also make it gluten free. Save any leftover dough in the freezer for another meal later.

Keeps for 4 days in the fridge and a month in freezer.
Enjoy!

I was talking to a friend about the different ways I change up my workout - and also my food - to stay on top of those bored spells that can throw me off of my groove. I just figured I'd let you all in on this as well to support you!

Variety and creativity are the best ways to keep food interesting. I love food! Sometimes I work out just so that I can eat whatever I want and not worry about it. Other times I measure, especially during times of hormonal imbalances times- either that lovely time of the month or perimenopause (got to flow with aging )- when I see more around my belly or butt. I get it. But you better believe my food will always have flavor and color! I think I might have been a chef in another life!

Here's my favorite dressing this week! You can keep it interesting by changing up an ingredient, for example, using a different vinegar or oil. I love red wine vinegar, and I can find a lot of different Asian vinegars in Seattle. I've discovered coconut vinegar, maybe you will find one you like; just be open to trying something different. Combine it with ingredients like turmeric, garlic, ginger, or miso paste! You can get more ideas from salad kits and places like Evergreens!

Musturd Lemon Dressing
Makes 5 servings (2 tbsp per serving)

Ingredients
1/4 cup of olive oil
1/4 cup of lemon juice (fresh or jar)
1/4 cup of red wine vinegar
2 minced garlic cloves  (put thru my garlic press)
1 tbsp of whole grain mustard from Trader Joes
1/2 tsp of salt
1/2 tsp of black pepper.

Directions:
Mix ingredients in a jar and shake well. Split between 5 small containers. (I recycle small containers from other juices.) Shake again before using. Can be kept in the refrigerator for a week.
 
Nutritional information:
Total calories; 105 Fat grams 11.1, Carb grams 1.9, Protein grams .1.
Put over a bed of greens and herbs. I love arugula and spinach together, with some basil and cabbage. I added sunflower seeds and sliced almonds for crunch, and meatballs for protein. For my meatball recipe, click here.

Chickpea Curry
Serves 6

Ingredients 

• 2 tablespoons vegetable oil or coconut oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon of allspice 
• 1 (15 ounce) can crushed tomatoes
• 1/4 c of coconut milk
• 2 (15 ounce) cans chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro and lime wedges, for garnish (optional)

Instructions- cook in the Instapot.

1. Set Instapot to sauté setting and diced onion. Add olive oil and add onions, garlic, and crushed red pepper to the pot until translucent.
2. Add rest of the spices and rest of spices, crushed tomatoes, coconut milk and chicken peas and pressure cook for 10 minutes.

Turmeric rice
Ingredients

• 2 cups water
• 2 cups jasmine rice
• 1 tbsp avocado oil
• 1 tsp onion powder
• 1 tsp granuated garlic 
• 1 tsp turmeric
• sea salt to taste 
• 4 chicken stock
• 1/4 cup of fresh parsley or 1 tbsp of dried

Instructions 

1. Cut cooking time in 1/2 by sautéing rice on medium high in pan first. Heat oil in pan first and add rice. Keep turning until slightly brown.
2. Add chicken stock and cover with lid until it boils. Turn down heat to medium and uncover. Should be ready in 5-10 min.​

Brussels Sprouts & Butternut Squash Melody 
Also a great side to rotisserie chicken 

Ingredients 

• 1 lbs of Brussels Sprouts washed and quartered 
• 1 lbs of Trader Joe’s already cleaned and cut butternut fries or chucks 
• 1 tbsp olive oil or spray
• 1/2-1 of tsp salt and pepper 

Instructions 

1. Preheat oven to 400 F. 
2. Place parchment paper on cookie sheet.
3. Clean, wash, and quarter brussels sprouts, add to butternut fries/chunks, and toss with olive oil. Bake for 20-30 minutes, turning after 10 minutes. Use an air fryer if you have one for faster cooking.

To Serve
Layer a 1 1/2 cup of brussels sprouts and butternut squash melody, 3/4 cup of turmeric rice and 1/2 of chickpea curry. 
Voilà ​

This salad is vibrant, colorful, and festive!   Healthy, delicious, gluten free recipe packed with veggies.  The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
Roasted Brussels Sprouts:

• 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt to taste

Roasted Butternut Squash:

• 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 1/2 cups pumpkin seeds
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup optional

Instructions
Roasted Brussels sprouts:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
• Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
• In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
• Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 9290IU | Vitamin C: 45.9mg | Calcium: 72mg | Iron: 1.5mg