{Roasted Broccoli Naan Pizza, with Artichoke Hearts}

Pizza is one of those good old comfort foods and just so happens to be one of Derek's favorite foods! Derek and I don't agree on our pizza toppings (he loves meat and cheese, I lean towards veggies),  but we do agree on the fact that pizza night is one of the best nights!  Homemade pizza is one of my go to, no think meals I guess you could say.  I know that if I top naan, tortillas or store bought pizza crust with a variety of toppings that the end result will always be delicious!  

I also know that I am one of those people that prefers homemade pizza to store bought or take out pizza.  I love the freshness of homemade pizza, and love that you can create your own flavor combinations! The sky is the limit when it comes to pizza toppings.  

I mentioned above that I lean more towards veggies when it comes to pizza toppings, and this pizza is definitely up my veggie loving alley!  Whole wheat naan is brushed with olive oil and then topped with artichoke hearts, and roasted broccoli.  And the whole pizza is finished off with a blend of swiss and mozzarella cheese and a drizzle of siracha for a spicy punch!  With this recipe you can have a delicious comforting meal in less then an hour!  Make this pizza your next pizza night recipe! 

Roasted Broccoli Naan Pizza with Artichoke Hearts 

Brunch N'Cupcakes 

Serves 4

Ingredients:

2 Whole Wheat Naan Rounds (I used Authentic Naan Brand) 

1 1/2 Cup Broccoli Florets (about 1 head of broccoli) 

1/2 Cup canned artichoke hearts drained and chopped (squeeze excess water out) 

4 Teaspoons Olive Oil 

1/4 Teaspoon Salt 

1 Teaspoon Garlic

1/2 Teaspoon Chili Powder 

1/4 Cup Mozzarella Cheese 

1/3 Cup Swiss Cheese

Directions:

1- Place chopped broccoli in a large bowl.  Drizzle with 2 teaspoons of olive oil, salt, garlic, chili powder and fresh black pepper.  Toss broccoli in bowl until evenly covered with olive oil and spices.  

2- Spread broccoli out evenly on a baking pan.  Place in oven with broiler on high.   Roast for 10-15 minutes or until broccoli is tender and crispy.  

3- While broccoli is in the oven, place both naan rounds on a baking sheet.  Brush the top of each naan with 1 teaspoon olive oil.  Sprinkle with pepper and garlic.  

4- Top each naan with about 1/4 cup chopped artichoke hearts.  Once the broccoli is roasted, divide broccoli among pizza.  

5- Divide cheese among pizza, and place in oven.  With the broiler set on high, bake pizza for 3-4 minutes or until cheese is melted and slightly browned.  Pull pizzas from oven, drizzle with siracha and serve.  (each naan will produce 4 wedges.  One serving is 2 wedges)

Enjoy! 

{Treat; Monster Cookies}

Anyone celebrating Mardi Gras/Fat Tuesday today/tonight?  I have to say that I am not, I kinda forgot about Mardi Gras this year... Oops!  If I was still living in Indianapolis I would be celebrating Mardi Gras by enjoying the most delicious Chili Cheese Etouffee, from the best Cajun Creole restaurant, Yats!  If you live in Indianapolis you know what I am talking about! 

But alas, no Chili Cheese Etouffee for this girl!  But I do have some pretty delicious monster cookies sitting around my house!  These cookies are a spin off of my White Chocolate Peanut Butter Oatmeal Cookies!  My Monster Cookies are packed full of peanut butter goodness, and loaded with chocolate!  You might want to make a double batch, because these cookies won't be around for long!  

Monster Cookies

Recipe- Brunch and Cupcakes 

Ingredients:1 Cup Oats
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup M&M's
1/2 Cup Milk Chocolate Chips
3/4 Cup Peanut Butter
1 Egg
1/2 Cup Butter
1 Teaspoon Baking Soda 

Directions:
1- Preheat oven to 350 degrees
2- In a large  bowl combine brown sugar, peanut butter and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer, set aside
3- In another bowl combine your dry ingredients; Oats, flour, and baking soda.  Stir until combined.
4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are combined.  Set hand mixer aside and stir in chocolate chips and M&M's.
5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 8 minutes.  Remove from oven and smash cookies with the bottom of a glass.  Remember to press just enough to flatten the cookies, be careful.  Return cookies to oven and bake for another 6 minutes.   Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note, store cookies in and air tight container.
Enjoy! 

{Cinnamon, Honey, Cornmeal Pancakes}

I think it is safe to say that everyone lives for the weekends! I know I do, and I am a huge fan of weekends with absolutely no plans!  There is something wonderful about waking up on a Saturday morning, where you can enjoy a leisurely cup of coffee, and of course whip up a delicious homemade brunch!   

{Pan Seared Salmon with Cilantro, Mint Sauce}

Friends,  we made it to Friday!  I cannot even begin to tell you how happy I am that the week is over!  It has just been one of those weeks!   Buts lets not fret over a week that has passed, lets look ahead to the weekend!  And more importantly, lets talk about this amazingly delicious and oh so simple salmon recipe!  

The idea for this salmon recipe popped into my head one sleepless night this week.  So I quickly flipped on the light and jotted down the recipe in the little notebook I keep by my bed!  I am so glad I took the time to scribble this recipe down, because it is hands down amazing (Derek absolutely loved this dish)!  The salmon is pan seared in a bit of olive oil, and topped with a flavorful cilantro mint sauce.   Serve with simple steamed veggies (think broccoli and cauliflower) and you have an easy, healthy and flavor packed meal in under 40 minutes!  Now thats my kind of dinner! 

Pan Seared Salmon with Cilantro, Mint Sauce 

Brunch N'Cupcakes 

Serves 2-4 

Ingredients: 

2 Salmon Filets (Skinned Removed, I used a little under a pound) 

Salt, Lemon Pepper and Garlic (To Sprinkle on Fish) 

1 Teaspoon Olive Oil 

For Cilantro, Mint Sauce 

1/2 Cup Fresh Cilantro 

1 Clove Garlic

1/4 Cup Fresh Mint 

1 1/2 Teaspoons Balsamic Vinegar 

1 1/2 Tablespoons Olive Oil 

Directions:

1- In a food processor (or blender) combine cilantro, mint, garlic, olive oil and balsamic vinegar.  

2- Blend until well combined, and herbs/garlic form a thick paste.  Scrape from food processor (blender) into a small bowl and set aside. 

3- Lightly brush both sides of the salmon filets with olive oil, and lightly sprinkle both sides with salt, garlic and lemon pepper.  Heat a skillet coated with cooking spray on medium heat.  Place salmon in skillet and cook for 5 minutes on each side, or until salmon has reached the desired doneness.  

4- Remove salmon from pan, and top each fillet with equal parts of the cilantro, mint sauce.  Serve. 

Enjoy! 

{Avocado Egg Sandwich with Siracha Yogurt Sauce}

Egg sandwiches are becoming my favorite sandwich to quickly whip up.  They are my go to week night dinner for one, or my savory brunch pick on a lazy Saturday morning.  What I love best about a simple egg sandwich is the variety!  You can basically pile any veggie, cheese or spread you like onto your egg sandwich to make it your own unique creation!    You don't need any crazy ingredients to whip this simple sandwich up, but the end results are delicious!

This simple egg sandwich can easily be doubled for 2 or quadrupled for four!  I love the creaminess that the avocados gives the sandwich and the sharp cheddar and siracha yogurt sauce add a one, two punch of flavor!  Serve with coffee, OJ  and fruit for a complete weekend brunch, or with raw veggie sticks and fruit for a simple dinner!

Avocado Egg Sandwich with Siracha Yogurt Sauce:

Brunch N'Cupcakes 

Serves One 

(Easily double or Quadruple to serve a crowd)

Ingredients:

2 Slices Good Quality Bread (I love Ezekiel Bread 4:9) 

2-3 Avocado Slices 

1 Egg White 

1 Tablespoon Plain Greek Yogurt 

1-2 Teaspoon Siracha (depending on how spicy you like things) 

Salt and Pepper to Taste 

2 thin slices good quality sharp cheddar 

4 Thin Bell Pepper Slices

** Serve with fresh fruit of raw vegetable slices

Directions:

1- Toast your bread and set aside.  

2-Combine yogurt and siracha sauce in a small bowl and spread a thin layer over one slice of toasted bread.  Set aside. 

3- In a small skillet sprayed with cooking spray, fry your egg white. 

4- Assemble your sandwich.  Layer egg white atop slice of bread with siracha yogurt sauce facing up.  Next top egg with red pepper slices and top with avocado.  Sprinkle avocado with salt and pepper, and drizzle with remaining siracha yogurt sauce.  Top with second slice of bread. 

Enjoy! 

{Breakfast/Snack; Sweet Banana Oatmeal Muffins}

What is not to love about banana muffins?  I think banana muffins or bread has to be one of my all time favorite quick breads!  The only complaint I have about banana bread is, that I never seem to have over ripe bananas in my house when the banana bread craving strikes!  Now that is a problem, isn't it!  Thankfully, I have gotten smart and have started freezing my over ripe bananas, so that I have a nice stash on hand for the sole purpose of making delicious banana baked goods! Thankfully, I had a few over ripe bananas in the freezer to whip up these delicious muffins this past weekend!     

These muffins are a spin off of my moms amazing sugar top muffins.  Sweet, moist, and full of that good old comforting banana bread flavor.  Perfect plain straight from the oven, or try drizzling with honey, or toppig with your favorite nut butter (check out my honey roasted almond butter recipe)!   The oats give these muffins a hearty texture and the vanilla and cinnamon help amp the flavor.  Enjoy one with a cup of tea for a snack, or make them as part of your weekend brunch!  Throw in some chocolate chips if you like to make them decedent!  

Sweet Banana Oatmeal Muffins

Brunch N' Cupcakes 

Makes 12 Muffins 

Ingredients:

2 ripe bananas mashed 

3/4 Cup Milk 

1 Teaspoon Vanilla 

1 Egg 

3 Tablespoons Butter 

2 Tablespoon + 1 Teaspoon Plain Greek Yogurt 

1 Cup Flour 

1 1/2 Cup Rolled Oats 

1 Teaspoon Cinnamon 

1/2 Cup Brown Sugar 

3/4 Teaspoon Baking Powder 

2/3 Teaspoon Baking Soda 

Directions:

1- Preheat oven to 350 and grease muffin pan. 

2- Combine flour, oats, cinnamon, brown sugar, baking powder and baking soda.  Mix until well combined and set aside. 

3- Combine mashed bananas, milk, egg, vanilla, melted butter, and greek yogurt in a seperate bowl.  Beat with an electric mixture until combined. 

4- Add wet ingredients to dry ingredients and mix with an electric mixer on low until smooth and well combined. 

5- Grab greased muffin pan and fill 12 muffin cups.  Bake in 350 degree oven for 20-25 min or until golden brown.  Allow muffins to cook in muffin pan until cool.  

Enjoy!

Other delicious banana bread/muffin recipes from around the web!
Cooking Light Coconut Banana Bread with Lime Glaze
Taste of Home Chocolate Chip Banana Muffins 
All Recipes Banana Crumb Muffins 

{Lunch/Dinner; Quinoa Salad with Herbs and Feta}

I am one of those brown bag lunch people!  I carefully plan and pack (ok, not always) my lunch the night before, so I can easily grab my lunch and go as I dash out the door for work!  My team at work can 9 times out of 10 count on me bringing a big salad with all the fixings for lunch.  I am talking avocado, almonds, loads of veggies, grains, you name it and its probably on my salad.  

However, lately I have been steering clear of big leafy green salads and turning more towards a grain based salad!  I love tossing whatever veggies I have on hand with a big scoop of grains and calling it, "lunch."  Toss the grains with a light vinaigrette, lemon juice and herbs and you have a delicious, flavorful salad!  This quinoa salad with herbs and feta is my take on a traditional tabouli, and makes an excellent meal!  Make a batch Sunday night and you have lunch for the entire week!  Bulgar is replaced with quinoa, and the salad gets a delicious flavor punch from the fresh herbs and thick chunks of feta cheese.  This salad truly is delicious and makes a great light lunch or dinner!  Serve with grilled chicken, shrimp or pan fried tofu for more substance! 

 Quinoa Salad with Herbs and Feta 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

1 Cup Dry Quinoa, cooked according to package directions 

1 Cup Halved Cherry Tomatoes 

1 Cup Chopped Red Pepper 

1 Cup Broccoli Florets (finely chopped) 

1/4 Cup Chopped Onion 

1 Tablespoon Balsamic Capers 

1/4 Cup Reduced Fat Feta Cheese 

1 Large Handful Fresh Parsley Chopped 

1 Large Handful Fresh Cilantro Chopped 

2 Tablespoons Fresh Mint Chopped 

Juice from one Lemon 

1/2 Tablespoon Balsamic Vinegar 

Salt and Pepper to taste

Directions:

1- Combine cherry tomatoes, red pepper, broccoli and chopped onion in a large bowl.  Toss to combine.  Add in cooked quinoa and toss once again. 

2- Add chopped herbs, capers and feta, toss and set aside. 

3- In a small bowl combine balsamic vinegar and lemon juice.  Whisk together until combined. 

4- Pour lemon mixture of quinoa and veggies, toss salad to evenly distribute lemon juice.  Salt and pepper salad to taste. 

Enjoy!