ricotta

Dinner, Lunch, Recipes, Vegetarian

Rustic Ricotta & Peach Pizza

Everyone loves pizza, right?
And homemade pizza? Even better!
What if I told you that you could have this entire pizza, for yourself?
That’s right, this homemade pizza is personal sized!
Dough and all, from scratch – following The Rabbit Food Pyramid!

Grab your ingredients, preheat your oven, and get ready for the best pizza of the summer!
My Italian side is very happy with this little creation!

Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza
Rustic Ricotta & Pear pizza

Rustic Ricotta & Peach Pizza
Serves 1

Dough:
¼ cup whole-wheat flour
1 egg white
1 Tbsp almond milk
½ tsp oregano
pinch of salt
pinch of pepper

Ricotta mixture:
1/4 cup nonfat or lowfat ricotta cheese
1 Tbsp scallions (or chives), chopped
1/2 Tbsp lemon juice
1 tsp olive oil

Toppings:
1/2 peach, thinly slices
1 tsp balsamic glaze

Preheat oven to 450. Combine all of the dough ingredients and mix well. Generously spray a baking sheet with nonstick or olive oil cooking spray. Thinly spread the dough on the baking sheet. In a new bowl, combine the ricotta ingredients and mix well. Spread the ricotta over the uncooked dough, leaving 1/2 inch of the outer edge for crust. Thinly slice 1/2 of a peach and place slices over the ricotta. Transfer the pizza to oven and bake for 12-13 minutes or until edges become golden brown. Remove from oven and drizzle with balsamic glaze. Cut and serve hot.

The Rabbit Food Pyramid Breakdown
Produce: scallions and 1/2 peach
Whole Grain: whole grain flower in the pizza dough
Protein: ricotta cheese and egg white
Plant Based Fat: olive oil

| 5 Comments
Breakfast, Lunch, Recipes, Snacks, Vegetarian

Quinoa Orange Breakfast Bowl

My friend Taryn and I went to Zinc Café on Sunday and decided to try their new quinoa bowl. It was filled with red quinoa, oranges, almonds, and topped with rich ricotta cheese. Zinc Café served their dish hot, which I really enjoyed since the weather has taken a turn. I wanted to try making the quinoa bowl at home,  and used cold quinoa that I had prepared and stored in the refrigerator the night before. I might even try making it into a parfait by alternating the layers of quinoa with ricotta in a glass jar. Perfect to have waiting in the fridge for mornings where I don’t have time to make something. Hot, cold, or in a jar, this is definitely going to be one of my new breakfast staples!

Quinoa Orange Breakfast Bowl
Serves 1

½ cup cooked red quinoa
1 cup Mandarin orange slices
¼ cup nonfat ricotta cheese
2 Tbsp slivered almonds
½ Tbsp fresh orange zest
½ Tbsp fresh orange juice
1 tsp honey if desired

Cook quinoa to package instructions. Combine quinoa with orange slices, orange zest, orange juice, and slivered almonds. Top with ricotta cheese, and garnish with a pinch of orange zest and honey if desired. Enjoy warm.
Note: You can use 2 small fresh mandarin oranges, 1 cup of canned Mandarin orange slices (no sugar added), or slices of 1 tangerine or orange!

The Rabbit Food Pyramid Breakdown
Produce: Mandarin orange
Whole Grain: quinoa
Protein: ricotta cheese
Plant Based Fat: almonds

| 0 comment
Breakfast, Snacks, Toast Tuesdays, Treats

Toast Tuesday!

If you know me, then you know that my favorite food in the world is toast!
I will be bringing you a  new toasty treat every Tuesday from sweet to savory!

Banana Hazelnut Toast with Ricotta

1 slice Ezekiel 4:9 Sprouted Grain Low Sodium Bread
1/2 banana
1/4 cup nonfat ricotta cheese
1 Tbsp chopped hazelnuts
sprinkle of ground cloves

Toast bread and spread with ricotta cheese. Add slices of banana and chopped hazelnut and sprinkle with ground cloves.

The Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: sprouted grain bread
Protein: nonfat ricotta cheese
Plant Based Fat: hazelnut

| 4 Comments