Chicken Avocado Pizza

Prep: 1 hr 30 mins

Cook: 15 mins

Level: Easy

Serves: Updated

12

Description

Avocado makes the most delicious pizza topping. Try it—you’ll see!

Ingredients

• 2 whole Chicken Breasts, Cut Half To Create 4 Thin Breasts
• Olive Oil
• Salt And Pepper, to taste
• 1 whole Pizza Crust, Unbaked
• 3 whole Avocados, Ripe But Not Overly Soft, Pitted And Sliced
• Lime Juice
• 8 ounces, weight Mozzarella Cheese, Sliced Thin Or Grated
• 1 cup Cilantro Leaves
• ½ cups Red Grape Or Cherry Tomatoes, Sliced Thin
• 3 whole Green Onions, Sliced
• ½ whole Red Onions, Minced Finely

• 2 whole Chicken Breasts, Cut Half To Create 4 Thin Breasts
• Olive Oil
• Salt And Pepper, to taste
• 1 whole Pizza Crust, Unbaked
• 3 whole Avocados, Ripe But Not Overly Soft, Pitted And Sliced
• Lime Juice
• 8 ounces, weight Mozzarella Cheese, Sliced Thin Or Grated
• 1 cup Cilantro Leaves
• ½ cups Red Grape Or Cherry Tomatoes, Sliced Thin
• 3 whole Green Onions, Sliced
• ½ whole Red Onions, Minced Finely

Preparation

Sprinkle chicken breasts with salt and pepper. Heat olive oil on a grill pan or in a skillet, and cook the chicken on both sides until done in the middle. Remove from the pan, allow to cool slightly, then slice into thin pieces. Set aside.

Toss the avocado slices in lime juice. Set aside.

Preheat the oven to 500 degrees. Roll out pizza dough until very thin and place on a large baking sheet. Drizzle with olive oil and smear all over the surface of the dough with your fingers. Sprinkle with salt and pepper. Lay on the mozzarella, chicken, and avocado slices. Sprinkle on minced red onions. Sprinkle with a little more salt and pepper, then place the pan in the oven.

Bake the pizza for 12-15 minutes, or until crust is golden and cheese is melted and bubbly.

Remove from the oven and immediately add cilantro, tomatoes, and green onions on top. Squeeze on a little more lime juice, slice, and serve immediately.

(Note: Use storebought pizza crust to save time! Just adjust cooking temperature and time accordingly.)

Corn Chowder with Wild Rice

Prep: 10 mins

Cook: 55 mins

Level: Easy

Serves: Updated

10

Description

A rich, thick, creamy, hearty soup made with fresh corn and vegetables. It has a slight kick of heat from the peppers. Perfect for a weeknight meal and only 137 calories a serving!

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• ½ cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• ½ cups Half-and-half

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cups Carrots, Finely Chopped
• 1 cup Onion, finely chopped
• 2 whole Pasilla Peppers, Seeded, Diced Small
• 2 whole Jalapeno Peppers, Seeded, Diced Small
• 10 ounces, weight Baby Bella Mushroom, Diced Small
• 6 cups Chicken Broth, Low-Sodium
• 4 ears Corn, Husked With Kernels Cut Off The Cob
• ½ cups Wild Rice, Dry
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 8 ounces, weight Chicken, Cooked, Diced Small
• ½ cups Half-and-half

Preparation

In a large pot, add olive oil, carrots, onions, and peppers. Saute until slightly tender, about 5 minutes. Add mushrooms and cook for 4 more minutes. Pour in chicken broth and corn. Bring to a boil and simmer for 1 hour.

Meanwhile, make the rice according to package instructions. Drain out any excess water when done. Set aside.

In a small bowl, add the water and cornstarch; mix until smooth. Pour into the chowder. Stir until thick, a couple of minutes. Stir in wild rice, chicken and half-and-half; cook for about 5 minutes more.

Skinny Peach Milkshakes

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

Cold, creamy, and peachy! These healthier peach milkshakes won’t bust your waistline!

Ingredients

• ½ cups Skim Milk
• ½ cups Plain, Non-fat Greek Yogurt
• 1 ounce, weight Low-fat Cream Cheese
• 2 cups Frozen Peaches
• ½ teaspoons Vanilla Extract
• 2 Tablespoons Granulated Sugar

• ½ cups Skim Milk
• ½ cups Plain, Non-fat Greek Yogurt
• 1 ounce, weight Low-fat Cream Cheese
• 2 cups Frozen Peaches
• ½ teaspoons Vanilla Extract
• 2 Tablespoons Granulated Sugar

Preparation

Place all of the ingredients in your blender and blend until smooth. Serve immediately.

Note: The mixture will be very thick. You may have to push the peaches down to the bottom of the blender a couple of times to get a smooth milkshake.

Two-Bite Peanut Butter Chocolate Brownies (Vegan)

Prep: 2 mins

Cook: -

Level: Easy

Serves: Updated

25

Description

Vegan brownies made with simple, yet healthy ingredients. They’re chocolaty, rich and very satisfying.

Ingredients

• 1 cup Plus 2 Tablespoons Hemp Hearts
• 1 cup Medjool Dates
• ½ cups Carob Powder (or Cacao Powder, Unsweetened Cocoa Powder, Or Chocolate Protein Powder)
• ¼ cups Oat Flour
• 1 Tablespoon Peanut Butter
• 1 pinch Himalayan Salt
• 3 Tablespoons Brown Rice Syrup Or Liquid Sweetener Of Your Choice (** If Using Protein Powder .. Increase The Amount To 3 1/2 Tbsp)
• 1 whole Vanilla Bean, Chopped (or Sub 1/2 Teaspoon Vanilla For 1 Bean)
• Organic Powdered Sugar, For Sprinkling On Top

• 1 cup Plus 2 Tablespoons Hemp Hearts
• 1 cup Medjool Dates
• ½ cups Carob Powder (or Cacao Powder, Unsweetened Cocoa Powder, Or Chocolate Protein Powder)
• ¼ cups Oat Flour
• 1 Tablespoon Peanut Butter
• 1 pinch Himalayan Salt
• 3 Tablespoons Brown Rice Syrup Or Liquid Sweetener Of Your Choice (** If Using Protein Powder .. Increase The Amount To 3 1/2 Tbsp)
• 1 whole Vanilla Bean, Chopped (or Sub 1/2 Teaspoon Vanilla For 1 Bean)
• Organic Powdered Sugar, For Sprinkling On Top

Preparation

Combine all of the ingredients (except the powdered sugar) in the bowl of your food processor and process until a dough has formed (about 1-2 minutes). If the dough is too wet, add additional oat flour, 1 teaspoon at a time. If the dough is too dry, add additional brown rice syrup 1 teaspoon at a time).

Press the dough into an 8×8 square pan that you’ve lined with parchment paper. Refrigerate until firm (about 30 minutes to 1 hour).

Remove the dough from the pan. Cut the brownies into small squares or use a cookie cutter to cut out small shapes. Sprinkle with a pinch or two of organic powdered sugar.

Adapted from Sweettalkblog.

Southern Style Biscuits

Prep: 15 mins

Cook: 10 mins

Level: Easy

Serves: Updated

17

Description

An easy, light, fluffy, low calorie biscuits that is perfect for topping with jam, butter and honey.

Ingredients

• 1 cup Non-fat Milk, Chilled
• 1 teaspoon Lemon Juice
• 2 cups Flour
• 4 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¾ teaspoons Salt
• 2 Tablespoons Butter
• 2 Tablespoons Shortening

• 1 cup Non-fat Milk, Chilled
• 1 teaspoon Lemon Juice
• 2 cups Flour
• 4 teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• ¾ teaspoons Salt
• 2 Tablespoons Butter
• 2 Tablespoons Shortening

Preparation

In a measuring cup, add milk and lemon juice. Let it sit while putting the recipe together.

In a large bowl, add flour, baking powder, baking soda and salt. Mix well. Add butter and shortening. With your fingers, rub the butter and shortening together until mixture looks like crumbs. Make a well in the center of the bowl and add the milk mixture and stir just until combined. The batter will be sticky.

Lightly flour work surface; place dough on surface and sprinkle with flour. Fold dough over 5 or 6 times, and flatten into a 1″ round. With a 2″ cookie cutter, cut out dough and place closley together on a baking sheet. Reform scrap dough, working it as little as possible and continue cutting.

Bake in oven for 10 – 12 minutes, until lightly golden on top.