Mini Lunchbox Pizza Recipe

SCALE

DOUGH

• 2 cups (300 g) self-raising flour (see note 1 if you only have plain/all-purpose flour)
• 1 cup (250 g) full-fat plain Greek yoghurt

TOPPINGS

• ⅓ cup (90 g) tomato paste (concentrated puree)
• 1 cup (125 g) freshly shredded mozzarella
• ½ cup (80 g) pepperoni

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INSTRUCTIONS

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
2. In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (this will take about 1–2 minutes, see note 2 for further instructions and troubleshooting).
3. Lightly flour a clean work surface and roll out the dough to about a 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again and use your cutter to create more rounds. Repeat this process until there is no dough left.
4. Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.
5. Top with shredded mozzarella, followed by the pepperoni.
6. Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven, there is no need to swap them during cooking).
7. Allow to cool slightly on the tray before serving.

Rainbow Veggie Rolls with Ginger Avocado Dressing

 

Rainbow Veggie Rolls with Ginger Avocado Dressing

These colorful Rainbow Veggie Rolls are healthy, crunchy and loaded with tons of fresh veggies along with a delicious Ginger Avocado Dressing for dipping or drizzling!

Yield: 4 Servings 1x

SCALE

• Prep Time: 5 mins
• Total Time: 10 mins

Ingredients

• 4 (8 inch) multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup of your favorite hummus
• 4 slices sharp cheddar cheese
• 1 cup each thinly sliced red bell pepper, thinly sliced cucumber, shredded purple cabbage, matchstick carrots and sprouts

For the Dressing:

• 1 avocado
• 1 Tbsp fresh grated ginger
• 1 garlic clove
• 1/2 cup cilantro leaves
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1/4 to 1/2 cup water (depending on consistency)
• Pinch of salt

Instructions

1. To assemble the rolls, top each tortilla with 2 lettuce leaves, ¼ cup hummus, 1 slice of cheddar cheese and divide the veggies evenly among the wraps. Tightly roll up the tortilla, securing with a toothpick if desired, and slice into 4 rolls or in half to enjoy as a wrap.
2. To make the dressing: Combine the avocado, ginger, garlic, cilantro, lime juice, and salt in a blender or food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
3. Drizzle your rolls with the ginger avocado dressing or store in a sealed airtight container until ready to eat. Enjoy!

Nutrition Facts:

• Serving Size: 1 wrap + dressing
• Calories: 452
• Sugar: 4.8 g
• Sodium: 749.2 mg
• Fat: 24.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 38.3 g
• Fiber: 9.1 g
• Protein: 16.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Asian Ground Turkey and Green Bean Stir Fry

Ingredients

• 2 tablespoons olive oil, divided
• 1 lb green beans, trimmed and chopped
• Salt and pepper, to taste
• 1 lb ground turkey
• 1/2 cup onion, chopped
• 3 cloves garlic, minced

FOR THE SAUCE:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large skillet, heat one tablespoon of olive oil over medium-high heat.  Once the pan is hot, add green beans and season with a little salt and pepper.
2. Sauté the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans!  Transfer the green beans to a bowl and set aside.
3. Drizzle the remaining tablespoon of olive oil in the hot skillet and add the chopped onion.  Sauté the onion until fragrant and translucent, about 2 to 3 minutes.  Add the garlic and sauté for an additional 30 seconds, being careful not to burn.
4. Add the ground turkey and brown until crumbled and turkey is fully cooked.
5. While the ground turkey is cooking in the skillet, whisk together soy sauce, chili garlic sauce, honey, sesame oil, ginger and seasonings.
6. Add the cooked green beans back into the pan and pour in the sauce, mixing well, making sure to completely coat the ground turkey and green beans.  Let everything simmer for 2 to 3 more minutes, until sauce has thickened.  Serve over hot rice and enjoy!

Nutrition Facts:

• Serving Size: 1/4 of recipe
• Calories: 298
• Sugar: 13.5 g
• Sodium: 794.4 mg
• Fat: 13.5 g
• Saturated Fat: 3 g
• Carbohydrates: 21 g
• Fiber: 3.6 g
• Protein: 25.7 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Southwestern Chopped Salad with Cilantro Lime Dressing

Ingredients:

5 C chopped romaine lettuce
1/2 C cherry tomatoes, halved
1/2 C canned corn, drained
1/2 C black beans, drained and rinsed
2 TBS cilantro, chopped
1 avocado, halved, seeded, peeled, and diced

For dressing:

1 C loosely packed cilantro, stems removed
1/2 C plain Greek yogurt
2 cloves of garlic
Juice of 1 lime
Pinch of salt
1/4 C olive oil
2 TBS apple cider vinegar 

Instructions:

To make dressing; combine cilantro, yogurt, lime juice and salt in a processor. With motor running, add oil and vinegar in a slow stream until emulsified. Set aside.

To assemble salad; place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, and cilantro. Pour dressing on top and gently toss. Stir in avocado.

Serve immediately. 

Roasted Spaghetti Squash with Parmesan

Ingredients:
1 large spaghetti squash
4 TBS olive oil
Salt
Pepper
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 C grated Parmesan cheese, plus extra for serving

Instructions:
Heat oven to 400F and arrange rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 TBS of the oil and season generously with salt and pepper. Place squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

Remove the squash from the over and let sit at room temperature until cool enough to handle. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 TBS of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese (if desired).