Brown Rice & Oat Pizza Crust

This gluten free pizza crust is flat-out delicious.

No rising time necessary, and it doesn’t cost an arm and a leg!

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Sunshine Chicken

Who can resist a perfectly ripe, sweet summer-fresh cherry tomato? Not anyone in our house. 🙂

This bright, savory dish brings all that is summer straight to your plate!

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Ingredients:

10-15 yellow cherry tomatoes
1 medium-sized heirloom tomato
1/4 c. cheddar cheese, shredded
2 sprigs fresh thyme, or 1 tsp. dried
1 tsp. dried or fresh chopped basil
2 Tbsp. olive oil
1/2 tsp. salt
4 oz. tomato sauce
2 large boneless, skinless chicken breasts

Preheat oven to 350 degrees F.

Halve the yellow cherry tomatoes and set aside in a small bowl. Roughly chop the heirloom tomato and place in bowl with cherry tomatoes. Add the basil, salt and thyme to the tomato mixture. Stir gently with a spoon.

Pour tomato sauce into a 8 x 8 in. baking dish or a round baking dish. Place chicken on top of tomato sauce. Drizzle olive oil on chicken, and top with the tomato mixture.

Sprinkle the cheese over the top of the dish and bake for 35-40 minutes.

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Looks like sunshine, tastes like sunshine! Bundle loved every bite, so Mama is happy. Hope you enjoy it as much as we did.

Spinach & Artichoke Breakfast Frittatas

This is an older recipe of mine. When I first started teaching (and blogging!) I needed breakfast foods that were filling, protein-rich and portable.

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Strawberry Almond Spinach Salad with Strawberry Lime Vinaigrette

I’m taking this tonight to a get together with some friends I haven’t seen in too long…so looking forward to it. And of course, I’d much rather anticipate the conversation and laughter than worry about the side I’m bringing!

This salad is simple, sweet and summery. You could add chopped chicken or turkey for a bit of salty protein and have it as a main course, or leave it as is for a perfect dinner side.

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Summer Pasta with Zucchini Ribbons & Cherry Tomatoes

I unashamedly love Better Homes and Gardens Magazine!! 😀 Hubby has blessed me with a monthly subscription for the last several years, and I love it!

I saw this recipe in the magazine, but wanted to change it up a bit. I don’t usually have fettucine, pepperoncini peppers, or fresh oregano on hand, so to my own garden I went! Thankfully, zucchini and cherry tomatoes are aplenty in our yard this year. I added a creamy sauce and a bit of lean protein.

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Banana-Peach Smoothie

July. The season where it’s actually possible for our fridges, counters, and freezers to be fraught with fresh blackberries, blueberries, peaches, plums and nectarines. ❤

I really can’t get enough fresh fruit each summer. This year our family has wasted NO time picking berries and peaches, visiting as many orchards and farmer’s markets as we can, and of course, hunting our local grocers for sales on in-season fruit.

Now is the perfect time to blend up some summer flavors.

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Ingredients:

1 ripe peach
1 ripe banana
4 oz. apple juice
1 tsp. honey
1/4 c. vanilla yogurt
3 cubes of ice

Blend on high in a blender or food processor for two minutes, or until all ice is completely pulvarized.

This creamy and cool treat bursts with peach flavor, and begs you to sit out on the patio imagining a beach just beyond your lounging chair.

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Enjoy this summer. Don’t waste any part of this delicious season!