Grilled Peach Chick-Pizza

Grilled Peach ChickPizza Recipe

 

This doughy grilled peach chick-pizza reminds me of a cross between falafel, pizza and a peach tart.  Quite a meal packed into one. It is not super crispy in the center but is sturdy and can easily be picked up. I should also mention that it happens to be high in plant based protein, due to the chickpea flour used in the dough. This is an awesome pizza option for anyone avoiding wheat or suffering from gluten allergies; or if you’re like me, anyone who likes experimenting with different textures and flavors. The size of this pizza is small, but it is deceptively filling. Two people could be very satisfied splitting one. But if you are really hungry, make two and save the leftovers for later.

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Grilled Peach Chick-Pizza

Serving Size: 1 small pizza, 6 slices

Grilled Peach Chick-Pizza

Ingredients

  • For the dough
  • 1 and 1/4 c chickpea flour
  • 1 egg
  • 1/2 c water
  • 2 tbsp ground flaxseed
  • 1 tsp garlic powder
  • 1 tbsp oregano
  • 1 tsp sea salt
  • For topping
  • 1 peach, cut into 1/2 inch thick slices
  • 1/2 c soft herb goat cheese
  • 3 tbsp olive oil
  • 1/2 a small red onion, thinly sliced
  • 1 small bell pepper, julienned
  • 2 c greens of choice - I used a mixture of baby kale and spinach.
  • 5-6 basil leaves for garnish

Instructions

  1. Preheat grill to 400. Set peach slices on grill cut side down for 5 minutes. Remove.
  2. Sauté onions and bell pepper in 2 tbsp olive oil until tender.
  3. In a large bowl combine chickpea flour, garlic, oregano, sea salt and flaxseed. Add egg and mix well.
  4. Add water and mix once more. Form into a ball.
  5. Press dough out onto a parchment lined baking sheet, leaving edges higher.
  6. Grill dough 5 minutes.
  7. Spread goat cheese over dough, top with onion, bell peppers, and greens and drizzle with 1 tbsp olive oil. grill another 15-20 minutes.
  8. Garnish with fresh basil.
http://freshandfit.org/grilled-peach-chick-pizza/

Grilled Fig and Quinoa Salad

grilled fig and quinoa salad recipe

This grilled fig and quinoa salad marks the first time I have used figs in a recipe, ever. For some reason, I have had a really hard time finding them – and I go to a lot of different grocery stores. Then last week I found these Black Mission Figs. They did not disappoint. Super ripe and sweet. I have many staples that I use regularly, but it is so much more interesting to try cooking with different and exotic ingredients. If it turns out bad, well I eat it anyway. This salad is perfect for when you are craving sweet and savory flavors. The fig and goat cheese compliment each other so well. I’ll be pairing them together again soon, maybe on a flatbread.

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Grilled Fig and Quinoa Salad

Ingredients

  • 4 figs, halved
  • Leafy greens, I used a mix of baby kale, chard and spinach
  • 1/2 c dry quinoa
  • 1/3 c soft herbed goat cheese
  • 1/3 c red onion thinly sliced
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar

Instructions

  1. Cook quinoa according to directions. Allow quinoa to chill 30 minutes after cooking.
  2. Preheat grill to 350. Grill figs cut side down for 3 minutes. Remove from grill and set aside.
  3. In a large mixing bowl, whisk together honey and balsamic vinegar.
  4. Add red onion to bowl and toss.
  5. Assemble greens on serving platter.
  6. Top with chilled quinoa then assemble onions and figs.
  7. Drizzle balsamic honey dressing over the top and finish with dollops of goat cheese.
http://freshandfit.org/grilled-fig-salad-and-quinoa-salad/

Triple Fruit Chicken Salad

triple fruit chicken salad by fresh and fit

Nothing beats a cool sandwich or wrap on a hot day. These triple fruit chicken salad pitas are bursting with fresh fruit flavor. You don’t typically see cherries in a chicken salad, but what could be better than the fruit of the season? This recipe is sweet and tangy, yet savory and salty.  There is also a satisfying crunch from the fresh apples and celery combo.  I lightened it up a bit with my usual go to, Greek yogurt. All wrapped up in a  doughy pita. I think this is the perfect go-to for summer lunch time or a picnic in the park. Enjoy!

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Triple Fruit Chicken Salad

Yield: 4 servings

Ingredients

  • 2 chicken breasts
  • 1/2 c cherries, pitted and sliced thinly
  • 1 c celery, thinly sliced
  • 1/3 c raisins
  • 1 small green apple, diced
  • 1/3 c red onion, minced
  • 1/3 c mayonnaise
  • 1/2 c Greek yogurt
  • 2 tbsp yellow mustard
  • 1/2 tsp fresh black pepper
  • 4 pitas

Instructions

  1. Heat grill or flat top to medium. Cook chicken until juices run clear.
  2. Prep and combine fruit and vegetables in a large bowl.
  3. When chicken is cooked, allow to cool slightly. Slice into chunks or shred depending on your preference.
  4. Combine chicken with fruit and vegetables.
  5. Stir together mayonnaise, Greek yogurt, and mustard until smooth and combined.
  6. Pour dressing over chicken salad and stir well. Refrigerate until serving. Serve in fresh pita or bread.
http://freshandfit.org/triple-fruit-chicken-salad/

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad Recipe

Farmers markets and grocery stores are full of vibrant produce this time of year. You can find many unique varieties of old favorites. Just today I saw “Apple-cots” which I am guessing is a hybrid of an apple and apricot. I couldn’t resist picking up purple bell peppers. They were something I have never seen before, so I thought they would be perfect for today’s salad recipe. I am going to serve this creamy herbed goat cheese dressed salad tonight alongside some grilled sausages. This seasonal chopped salad has some great springtime favorites in addition to the purple peppers; crunchy radishes, cool cucumbers and tender fingerling potatoes. My favorite part is the creamy herbed goat cheese dressing with fresh lemon and dill.

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Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Seasonal Chopped Salad with Herbed Goat Cheese Dressing

Ingredients

  • 1 c fingerling potatoes
  • 1 c radishes, quartered
  • 1 c bell pepper, diced
  • 1c seedless cucumber, diced
  • 1 tsp minced garlic
  • 1/3 c olive oil
  • Juice of 1 lemon
  • 1 handful of dill, finely chopped
  • 2 tbsp soft herb goat cheese
  • Sea salt and black pepper to taste

Instructions

  1. Bring a pot of water to boil. Add potatoes. Simmer 15 minutes or until fork tender. Strain potatoes and chill for at least 20 minutes.
  2. In the meantime, chop vegetables and combine in a large bowl.
  3. Whisk together olive oil, goat cheese, garlic, lemon juice and dill until smooth. Season with salt and pepper.
  4. When potatoes are cool, slice them in half and add with the rest of vegetables.
  5. Pour dressing over vegetables and stir. Refrigerate until serving.
http://freshandfit.org/seasonal-chopped-salad-with-herbed-goat-cheese-dressing/