Blackberry and Prosciutto Pita Pizza

A little blackberry prosciutto pita pizza for your Wednesday evening eye candy. When I think of “good mood food” I think of this sweet and salty pita pizza I made a few weeks ago. This pizza also reminds me a lot of mine and Joel’s tastebuds: blackberries and ricotta cheese for me and fresh basil, red chili flakes, and prosciutto for Joel.

Ingredients:

* One 12 inch pizza crust of choice (VG, GF, Homemade) or two round pitas.

* 1 tbsp Extra Virgin Olive Oil

* 4 prosciutto slices

* 1/2 cup fresh organic blackberries, smashed

* 1 cup parmesan, shredded

* 1 cup mozzarella, shredded

* 3/4 cup ricotta cheese

* 1/2 cup organic blackberries, whole

* 1/2 teaspoon sea salt, more to taste

* 2-3 tablespoons fresh basil, chopped

Instructions:

1. Preheat your oven to 450° F.
2. Place pizza crust, or both pitas, on a baking sheet covered with parchment paper and sprayed with nonstick cooking spray.
3. Drizzle extra virgin olive oil over the top of the pizza crust or both pitas (1/2 tbsp each).
4. Use a fork to mash a half cup of blackberries in a bowl. Use the fork to ladle the pulp onto the pizza. Spread it around like you would pizza sauce and make sure you have mostly pulp and not a lot of the blackberry juice.
5. Top the smashed berries with 1 cup parmesan and 1 cup mozzarella.
6. Use a spoon to dollop the ricotta over the pizza.
7. Top with fresh blackberries and sea salt.
8. Bake for approximately 8-10 mins, or till the crust has began to brown and cheese melted. Broil for a minute to get the pizza a little crispy.
9. Remove from the oven, top with prosciutto, and sprinkle the chopped basil on top. Slice and enjoy!

You can sub any berry for blackberries and I bet it’d be amazing! I’m going to try this with raspberries next. What’s your favorite berry?

 

Noods, Mike’s Mighty Good noods.

The only noods you’ll ever see around here. 😁🍜

Took my @mikesmightygood spicy beef ramen for a stroll the other day because convenience is everything being a mama. Poppy needed some fresh air and I needed lunch so this grab-n-go ramen was perfect. @mikesmightgood ramen is the ultimate comfort food, insanely delicious ramen that you can feel good about eating. 🥰 It’s super flavorful but not too salty like other packaged ramen I’ve tried in the past. The best part was sipping the spicy beef broth at the end, serious game changer! Maybe next time I shouldn’t wear white though.. there were a lot close calls during this outing. Thanks Joel for carrying Poppy so I could enjoy these savory noods! 🤤

Salsa Verde Crockpot Chicken – in collaboration with La Victoria Mexican Salsa

Big debate, chunky or smooth salsa?

I’m a chunky salsa kind of gal. That’s why when LA VICTORIA, a delicious line of authentic, flavorful Mexican sauces and salsas, reached out to collaborate with their Thick’N Chunky Salsa Verde I basically gave a big “hand flick” and “party” emoji all at the same time. They’re inspired by a century-old family recipe that lies at the heart of American food culture todayand I love that their tomatoes are sourced from California’s fertile central valley.

My go-to family recipe when I have a jar of LA VICTORIA Thick’N Chunky Salsa Verde is crockpot salsa chicken – it’s bold and inviting, with plenty of jalapeno pepper. Your taste budswill be rewarded since it’s easy, delicious, and lasts the entire week. It’s the perfect meal prep for tacos, salads, burrito bowls, or tossing on a plate with veggies. You really can’t go wrong with how you enjoy it!

Salsa Verde Crockpot Chicken:

• 6 boneless, skinless chicken breasts

• 2 cups LA VICTORIA Thick’N Chunky Salsa Verde (LA VICTORIA Mexican sauces and salsas are always made with real, simple ingredients. They’re available in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s.)

• 2 teaspoons cumin

• Sea salt and black pepper to taste

 

Directions:

• Add chicken to the slow cooker. Top with salsa verde, sprinkle with cumin, and season with a few generous pinches of sea salt and pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover.

• Cook for 6 hours on low heat.

• The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker and toss with the juices.

• Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days.

 

I used the chicken for a burrito bowl today with brown rice, shredded lettuce, tomatoes, green onion, fresh lime, and blue corn tortilla chips. How would you use LA VICTORIA Thick’NChunky Salsa Verde?

Chicken, Cauliflower Rice, and Sweet Potato Enchilada Casserole

I’m going to toot my own horn here and say that this is the best savory dish I’ve ever made. I don’t even know what was the best part about it, maybe the homemade enchilada sauce?! But really, grab a notepad, jot this recipe down, and make this tonight. You can totally make this vegetarian by leaving out the chicken and adding more sweet potato or another protein substitute of choice.

Chicken, cauliflower rice, and sweet potato enchilada casserole:

Ingredients:

• 1 1/2 cups riced cauliflower (I buy the frozen packs from Trader Joe’s)
• 1 cup diced and steamed sweet potatoes (I diced leftover sweet potato fries I made a few days ago)
• 2.5 cups homemade enchilada sauce (details below)
• 2 cups cooked chicken breast, chopped (you may omit, or sub a different protein)
• 5 corn tortillas cut in half
• 1 1/2 cups almond mozzarella cheese, shredded
• 2 cups spinach

Enchilada sauce: (makes more than needed for this recipe. Store leftovers in the refrigerator)

• 4 tablespoons avocado oil
• 1 medium onion, diced
• 1 large garlic clove, minced
• 1/2 cup carrots, diced
• 1 poblano pepper, diced
• 2 tablespoons all purpose flour, or quick pancake mix
• 1/2 cup chili powder
• 2 1/2 cups water
• 1 teaspoon ground cumin
• Pink salt to taste

Prep enchilada sauce first:

• In a small sauce pan heat avocado oil over medium heat.
• Add onion, carrot, poblano, and garlic. Sauté until softened and fragrant.
• Stir in flour, spices, and then add water slowly, stirring while adding it. Whisk until all ingredients are smooth.
• Bring the mixture to a boil, mix in spinach, and then reduce heat to a simmer. Let cook for 20 minutes.
• Puree with an immersion blender, or carefully transfer to a blender, and blend until the sauce thickens.

For enchiladas:

• Heat oven to 350°F.
• Cook cauliflower rice as directed on the stove top.
• Stir in the diced sweet potato, enchilada sauce, chicken, and ½ cup almond mozzarella cheese.
• In the bottom of a medium size baking dish, place two of the tortillas, top with 1/2 the filling, cover with two tortillas, and cover with the remainder of the chicken mixture.
• Add the last tortilla on top, then sprinkle with 1 cup of almond mozzarella cheese.
• Bake for 30 minutes.
• Let cool slightly before digging in!

I Like Eggs

Basic toast with a not so basic egg. 😍🍳

Eggs, I sure do love ’em. But not just your average egg, Chino Valley Ranchers organic free range eggs. If you’ve been following me for at least a year now you’ve seen me post about Chino Valley Ranchers multiple times and I don’t plan on stopping anytime soon. For more than 30 years Chino Valley Ranchers has been devoted to providing consumers with the best of the best organic free range eggs and keeping their hens happy. It’s simple. They get to do what chickens are supposed to do and they are treated with care. Click here to find out more about Chino Valley Ranchers and here for the perfect potato crusted quiche using their liquid egg whites.

Sourdough toast details:

• Coconut cardamon and chia seed cashew butter, banana slices, cinnamon, and hemp hearts.
• Mashed avocado, pink himalayan salt, and fried Chino Valley Ranchers organic free range egg with EBTB seasoning

 

Sprouts Grocery Haul

Farmers market, grocery store, online grocery shopping, I love it all! There’s something so therapeutic about grocery shopping. Making my list, checking it twice, and creating yummy recipes with the food I purchase is one of my favorite past times.

Moving to San Diego brought us closer to a grocery store I haven’t explored in a long time. Sprouts is walking distance from us and that made me super excited to discover new items that other grocery stores might not have. Like my all time favorite vegan vanilla protein powder and a giant jar of peanut butter (#priorities). Fun fact: In college my best friend Erika and I would go to Sprouts after class to order a PB&J before the gym. Who does that?!

Scroll my Sprouts grocery haul and get shopping!

Fresh Fruits and Veggies- We love ALL of their fresh produce. We’ve never had a problem with their produce rotting too quick and Sprouts has killer sales! Here’s a few of our favorites:

• Bananas
• Honeycrisp apples
• Persimmons
• Blackberries
• Pears (Joel’s favorite)
• Cucumbers
• Kabocha squash (my favorite)
• Living butter lettuce
• Mushrooms
• Spinach
• Zima tomatoes
• Red yams
• Purple sweet potatoes
• Japanese sweet potatoes (my favorite)
• 1 lb bag carrots
• Butternut squash spirals

Meat:

• Lean ground beef/ Grass fed beef
• Chicken breast stir fry
• Lamb (my favorite)

Bakery:

• Izzio sourdough bread
• Locally made corn tortillas
• Angelic Bakehouse hamburger buns
• Canyon Gluten Free bread, bagels
• Food For Life sprouted tortillas
• Sprouts oatmeal

Dairy/Nondairy:

• Lifeway Farmer cheese
• Siggis yogurt, plain and coconut
• Nancy’s probiotic yogurt
• Nancy’s probiotic cream cheese
• GTS Cocoyo
• Good Karma Flax Eggnog
• Ripple vanilla half & half
• Ripple unsweetened original/vanilla (my favorite)
• Chino Valley Ranchers egg whites
• Sprouts cage free eggs
• Kitehill Strawberry vegan cream cheese
• Miyoko’s vegan cream cheese
• Miyoko’s vegan butter

Drinks:

• GTS Kombucha (gingerade & cayenneade)
• Zevia, Cream soda

Condiments/Snack:

• Seaweed snacks (Joel’s favorite)
• Sprouts Kale Chips, Ranch
• Late July chips, Nacho Chipotle & Jalapeño
• Late July salsa
• Brad’s Cheddar veggie chips
• Justin’s creamy peanut butter, Large jar
• Lovegrown Lion Loops and Chocolate Comet Crispies
• Pretzel Slims (Joel’s favorite)
• Black Garlic Hope Hummus
• Jalapeno hot sauce, Siete
• Better Bean Co, better refried beans
• Sprouts Vegan Vanilla Protein Powder

Frozen:

• Halo Top frozen dessert, Mint and Chip, PB & J
• Enlightened ice cream, Butter Pecan, Chocolate PB, Monkey Bussiness
• O’My dairy free gelato
• Amy’s frozen pizza

Milk and Eggs Grocery Haul

What a time to be alive when grocery shopping can be done from the couch. If that’s not living, I’m not sure what is!

Grocery shopping on Milk and Eggs has been a life savor many times and it’s only going to get more convenient once Baby Plotnik is here. Between the fresh produce and the amazing brands they carry, hi Ripple Foods, there’s no turning back for me. I couldn’t imagine going to the grocery store again each week for our favorite foods instead of sitting on the couch, sipping a smoothie, and clicking away.

Below I’ve listed the items that Joel and I love from Milk and Eggs. We don’t get all of this each week of course but we rotate through this list. Milk and Eggs is constantly adding new items as well so I’ll be sure to keep this list updated!

Vegetables:

• Josies’ organic baby spring mix salad 
• Josies’ organic baby spinach salad
• Green onion
• Garnet yams/ sweet potatoes 
• Cucumber
• Cherry tomatoes organic
• Celery 
• Baby carrots rainbow organic
• Broccoli bundle
• Herb basil
• Herb chives
• Red onion
• Kabocha squash
• Ginger
• Cilantro
• Shanghai baby boy chow
• Yukon gold potato
• Crimini mushrooms
• Jalapeño peppers
• Mini sweet peppers
• Artichoke

Fruit:

• Pineapple 
• Mini seedless watermelon organic
• Jazz apple
• Bananas
• Strawberries
• Blackberries 
• Bartlett pear
• Tangerine minneola
• Limes
• Lemons, large bag 2lbs
• Mango 
• Cantaloupe 

Dairy/Nondairy:

• Chino valley ranchers eggs
• Chino valley ranchers egg whites
• Ripple unsweetened vanilla
• Ripple half & half vanilla 
• Ripple chocolate 
• Kite Hill ricotta
• Miyoko’s Creamery nut cheese mozzarella
• Miyoko’s Creamery nut cheese smoked farmhouse
• Miyoko’s Creamery nut cheese double cream chive

Bread/Bakery:

• Cabo brand fresh corn tortillas
• Alvarado California style complete protein bread
• Bread lounge croissant
• Rudi’s whole grain english muffins
• Cabo brand fresh jalapeño tortillas 
• Bread LA marble rye loaf
• Ezekiel cinnamon raisin bread

Condiments/Snacks:

• Magee’s kreamy peanut butter and krunchy
• Pacific pickle works mother’s puckers
• Farmhouse culture garlic dill pickle sauerkraut
• Cabo chips blue corn tortilla chips
• Hope Foods guacamole green Chile, hot
• Stonewall Kitchen Chile con queso
• Brothers baked garlic pita chips
• 4th & Heart ghee butter

Drinks:

• Califia farms concentrated cold brew coffee 32oz
• GT’s kombucha lavender love
• GT’s kombucha cosmic cranberry
• GT’s kombucha strawberry serenity
• Pressed juicery greens 1
• Pressed juicery charcoal lemonade

Meat:

• Salmon Atlantic fillet 8oz
• Grass fed ground beef
• Applegate uncured turkey bacon
• Applegate natural chicken & maple breakfast sausage
• Applegate sliced prosciutto
• Northern cafe dumplings – vegetarian or chicken 
• Grass fed beef sliders – 6 pack

Use “robineats” at checkout to receive 20% off your Milk and Eggs order and enjoy the beauty that is waking up to a porch full of groceries. Happy shopping!